MXPA05013051A - Liquid dough conditioner - Google Patents
Liquid dough conditionerInfo
- Publication number
- MXPA05013051A MXPA05013051A MXPA/A/2005/013051A MXPA05013051A MXPA05013051A MX PA05013051 A MXPA05013051 A MX PA05013051A MX PA05013051 A MXPA05013051 A MX PA05013051A MX PA05013051 A MXPA05013051 A MX PA05013051A
- Authority
- MX
- Mexico
- Prior art keywords
- water
- weight
- composition according
- added
- composition
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 26
- 235000010037 flour treatment agent Nutrition 0.000 title abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 21
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 21
- 230000003078 antioxidant Effects 0.000 claims abstract description 20
- 239000007800 oxidant agent Substances 0.000 claims abstract description 19
- 230000001590 oxidative Effects 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 17
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 17
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 17
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 17
- HRZFUMHJMZEROT-UHFFFAOYSA-L 7681-57-4 Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 15
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 15
- 239000011780 sodium chloride Substances 0.000 claims description 15
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 14
- RAHZWNYVWXNFOC-UHFFFAOYSA-N sulphur dioxide Chemical group O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 12
- 235000015927 pasta Nutrition 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 239000000416 hydrocolloid Substances 0.000 claims description 8
- 235000010269 sulphur dioxide Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 230000000813 microbial Effects 0.000 claims description 5
- 102000004882 lipase Human genes 0.000 claims description 4
- 108090001060 lipase Proteins 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 229940040461 Lipase Drugs 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 150000004676 glycans Polymers 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 229920001282 polysaccharide Polymers 0.000 claims description 3
- 239000005017 polysaccharide Substances 0.000 claims description 3
- 150000004804 polysaccharides Polymers 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 229940080352 Sodium Stearoyl Lactylate Drugs 0.000 claims description 2
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M Sodium stearoyl lactylate Chemical group [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 230000003750 conditioning Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 239000007798 antifreeze agent Substances 0.000 claims 1
- 239000004296 sodium metabisulphite Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 15
- 235000008429 bread Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 230000004059 degradation Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 3
- 229940088598 Enzyme Drugs 0.000 description 2
- 230000036499 Half live Effects 0.000 description 2
- 102000015439 Phospholipases Human genes 0.000 description 2
- 108010064785 Phospholipases Proteins 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L Sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- 229920005862 polyol Polymers 0.000 description 2
- 150000003077 polyols Chemical class 0.000 description 2
- IFQSXNOEEPCSLW-DKWTVANSSA-N (2R)-2-amino-3-sulfanylpropanoic acid;hydron;chloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 description 1
- 101700024603 ANNU Proteins 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 239000004156 Azodicarbonamide Substances 0.000 description 1
- XOZUGNYVDXMRKW-AATRIKPKSA-N Azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004343 Calcium peroxide Substances 0.000 description 1
- LHJQIRIGXXHNLA-UHFFFAOYSA-N Calcium peroxide Chemical compound [Ca+2].[O-][O-] LHJQIRIGXXHNLA-UHFFFAOYSA-N 0.000 description 1
- GBAOBIBJACZTNA-UHFFFAOYSA-L Calcium sulfite Chemical compound [Ca+2].[O-]S([O-])=O GBAOBIBJACZTNA-UHFFFAOYSA-L 0.000 description 1
- 108010015776 EC 1.1.3.4 Proteins 0.000 description 1
- 108010018734 EC 1.1.3.5 Proteins 0.000 description 1
- 229940116332 GLUCOSE OXIDASE Drugs 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 108010029541 Laccase Proteins 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- OCATYIAKPYKMPG-UHFFFAOYSA-M Potassium bromate Chemical compound [K+].[O-]Br(=O)=O OCATYIAKPYKMPG-UHFFFAOYSA-M 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- JLKDVMWYMMLWTI-UHFFFAOYSA-M Potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 description 1
- RWPGFSMJFRPDDP-UHFFFAOYSA-L Potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 1
- 229940044609 Sulfur Dioxide Drugs 0.000 description 1
- 101700034322 TGAS Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000000111 anti-oxidant Effects 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000019399 azodicarbonamide Nutrition 0.000 description 1
- 101710022772 bgc Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019402 calcium peroxide Nutrition 0.000 description 1
- 235000010261 calcium sulphite Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 201000009910 diseases by infectious agent Diseases 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002255 enzymatic Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 239000001230 potassium iodate Substances 0.000 description 1
- 235000006666 potassium iodate Nutrition 0.000 description 1
- 229940093930 potassium iodate Drugs 0.000 description 1
- 229940043349 potassium metabisulfite Drugs 0.000 description 1
- 235000010263 potassium metabisulphite Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 229940079827 sodium hydrogen sulfite Drugs 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 229940001482 sodium sulfite Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000000087 stabilizing Effects 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 101700012968 tgl Proteins 0.000 description 1
Abstract
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The invention also relates to a process for preparing said liquid composition as well as to a process for the preparation of a product baked with such a composition.
Description
LIQUID PASTE CONDITIONER
FIELD OF THE INVENTION The present invention relates to liquid compositions for performing a stabilizing function and a paste conditioning function, and to a process for the preparation of a paste using improved compositions and also to a process for the preparation of a baked product using such pasta. BACKGROUND OF THE INVENTION It will be understood by a person skilled in the art that pasta conditioners (i.e., bread improvers) typically used in the preparation of baked pasta products are generally provided in a dry form (e.g. tablet) or as an emulsifier-based liquid composition which comprises a lipid carrier. A problem associated with both forms of the pasta conditioner is that they are relatively difficult to pump and dose which, in turn, complicates their use in the mass production of pasta and baked pasta products. Additionally, the dry forms of the paste conditioner can result in a dust effect which can cause allergic reactions. Also, oil-based conditioners undesirably increase the fat content of a product and, additionally, the
Ref.:168661
Emulsifier content tends to thicken the fluid, cause instability at temperatures above 35 ° C and result in excessive viscosity at temperatures below 10 ° C. The aqueous compositions are perhaps a preferred form of pulp conditioner since their carrier is not expensive (water), low in fat and results in a non-dusty product. Aqueous paste conditioner solutions can also be easily pumped and dosed which allows a convenient mass production of pasta products. However, aqueous solutions or suspensions of a paste conditioner are unstable due to the denaturation / decomposition of the ascorbic acid (used as an oxidant) and enzymatic systems used as the active ingredients. This instability also tends to increase with room temperature. Due to minimum half-life requirements, the use of aqueous compositions of paste conditioners has not been practical in the past. However, in the application WO 02/26044 A2, a liquid bread-improving composition comprising one or more polyols in an aqueous solution is described. Polyols decrease water activity to such a degree that processes slow down which inactivate enzymes and degrade ascorbic acid and microbial infections. As a result, the half-life of the composition is increased.
BRIEF DESCRIPTION OF THE INVENTION It is an object of the present invention to provide improved aqueous compositions of pulp conditioners, and associated products, and a process for preparing the same. A first aspect of the present invention provides a liquid composition which comprises one or more enzymes, an oxidant and a water soluble antioxidant. Ideally, the water-soluble antioxidant is sulfur dioxide or sulfur dioxide generator. Preferably the water soluble antioxidant is sodium metabisulfite. The composition can be characterized by a content of sodium metabisulfite of up to 1.0% by weight. Additionally, the composition can be characterized by a sodium metabisulfite content of about 0.1% by weight. The composition may also ideally comprise a water-soluble alkali, preferably sodium hydroxide. The composition may also comprise a hydrocolloid, an emulsifier (for example sodium stearoyl lactylate), a polysaccharide (for example starch) or other means for increasing the viscosity of the composition. The emulsifier must be of a food grade. The hydrocolloid can be Xanthan gum. The enzyme (s) may comprise lipase and the oxidant (i.e. oxidizing agent) is ideally ascorbic acid.
A second aspect of the present invention provides a process for preparing the liquid composition mentioned above, wherein the water soluble antioxidant is added to the water before the oxidant is added to the water. The water ideally comprises dissolved sugar and / or dissolved salt (which is preferably added to the water prior to the addition of the antioxidant). After the water-soluble antioxidant is added (and preferably after the oxidant is added), it is preferable that a water-soluble alkali, ideally sodium hydroxide solution, is added. The alkali may be added to increase the pH to about 3.0 to 8.0, preferably 4.0 to 5.0, and more preferably to 4.5. Preferably, after the alkali is added, one or more enzymes are added. Also, after one or more enzymes are added, it is preferable that a hydrocolloid be added. The oxidant can be ascorbic acid. A third aspect of the present invention relates to the use of a water soluble antioxidant to stabilize a liquid paste conditioner composition which comprises one or more enzymes and ascorbic acid. A fourth aspect of the present invention provides a paste prepared by mixing flour, yeast, water and an effective amount of any of the compositions mentioned above.
A fifth aspect of the present invention provides a process for preparing a paste which comprises mixing flour, yeast, water and an effective amount of any of the above-mentioned compositions.This process ideally comprises the step of separately adding a fluid emulsifier (ideally as specifically mentioned herein) to the mixture of flour, yeast, water and amount of composition A sixth aspect of the present invention provides a baked product prepared by baking the aforementioned dough according to the fourth aspect of the present invention or Prepared by the aforementioned process according to the first aspect of the present invention A seventh aspect of the present invention relates to the use of the liquid composition mentioned above, according to the first aspect of the present invention, as a microbial stabilizing agent. An additional aspect of this invention relates to the use of the liquid composition mentioned above, according to the first aspect of the present invention, as a microbial stabilizing agent.
DETAILED DESCRIPTION OF THE INVENTION One embodiment of the present invention will now be described. A 0.25% aqueous solution of paste conditioner according to the present invention can be prepared. As an alternative for sodium metabisulfite, one of the following can be used: sulfur dioxide, sodium sulfite, sodium hydrogen sulfite, potassium metabisulfite, calcium sulfite and hydrogen sulfide and calcium. When the antioxidant is selected, local legislation on food additives must of course be considered. The sugar, salt and sodium metabisulfite are dissolved in the water by agitation. The sugar and salt can each be added in the amount of 10-40% by weight. However, in tests, a solution with 23% by weight of sugar, 20% by weight of salt and 57% by weight of water has been used. Alternatively, either salt or sugar can be omitted. In this case, where only salt is used, an amount of 30-35% by weight, with 36% by weight as the ideal, is preferable. However, where only sugar is used, the preferred amount is 40-70% by weight, with 60% by weight as the ideal. The sodium metabisulfite is added in an amount of about 0.1% by weight (of the final liquid composition ready for use). Once the sodium metabisulfite has dissolved in the solution, the ascorbic acid can then be
added and dissolved with agitation. It is important that the metabisulfite Sodium metabisulfite is added before the oxidant is added to ensure that the sodium metabisulfite can have an effect of oxygen purification in the water and therefore reduce the degradation of ascorbic acid. The pH of sodium metabisulfite and ascorbic acid solution will be approximately 1.0 to 3.0. This value should be verified as necessary using a calibrated pH meter. The pH of the solution is then adjusted to the value of 3.0 to 8.0 (preferably 4.0 to 5.0 and more preferably 4.5) by adding sodium hydroxide solution (or any other suitable food grade water soluble alkali). The required enzymes are then added and stirred completely in the solution. The proper enzymes will be apparent to the skilled reader. Is, however, particularly desirable to use one or more enzymes selected from a group consisting of lipase, lipoxygenase, amylase, hemicellulase, maltogenic amylase, phospholipase, beta-glucanase, amyloglucosidase, glucose oxidase, hexose oxidase, laccase and transglutaminase. The enzymes lipase and phospholipase have particular efficacy in relation to the present invention. A hydrocolloid (eg, Xanthan gum) is then added and the solution is stirred until a uniform gel is formed. The solution is ideally mixed with a high shear mixer.
The resulting aqueous fluid can then be stored at or below ambient temperature for later use as a pasta conditioner (bread improver composition). Indeed, in tests of the composition, it was discovered that the bread baked with pasta comprising a sample of six months of age of the composition is within the acceptable parameters. More specifically, the bread is baked from a paste mixed with directly added ascorbic acid and enzymes (the control mixture) and from a slurry mixed with 0.25% by weight aqueous pulp conditioner fluid (the test mixture). This is repeated periodically as the aqueous fluid aged at room temperature over a period of six months. The ingredients for the control and test mixtures are as follows.
The paste is mixed in a high speed mixer using 11 watt hours / kg.
The mixer is operated using a vacuum with a delay of 60 seconds. The paste is tested at 10 mm from the top of the dark bread. "Bread is baked at 500 ° F (260 ° C) for approximately 25 minutes." The bread is first baked from the control and test mixes one day after the preparation of the test mix. between the bread of the control mixture and the bread of the test mixture When the bread is prepared from a paste comprising approximately six months old aqueous fluid, it is found that the quality of the bread is acceptable when compared to bread baked from the fresh control mixture It will be understood by the skilled person that the sugar and salt in the aqueous fluid serve to protect the enzymes and microbiologically conserve the entire solution.It will also be understood that there is a tendency for the Ascorbic acid is oxidized with oxygen in the water and this causes an undesired degradation of the ascorbic acid.In order to reduce this degradation, a soluble food-grade antioxidant is initially added. e in water (preferably sulfur dioxide or an antioxidant which produces sulfur dioxide such as sodium metabisulfite)
to behave like an oxygen scavenger. The solution of sodium hydroxide (or other alkaline food grade solution) is added for the purpose of adjusting the pH value and therefore increasing the stability of the solution that carries the enzyme. The enzymes that improve the paste are then added as necessary, followed by a hydrocolloid to thicken the solution, which acts as a suspension agent and also reduces the water activity. The liquid composition described above as a paste conditioner can be used in an alternative application to hamper the growth of bacteria in compositions. In other words, the liquid composition can also be used as a microbial stabilizing agent. The liquid composition can also be used in an additional alternative application to resist freezing. It has been discovered that, surprisingly, the composition maintained at -18 ° C does not freeze and maintains its behavior. It was also a surprise to find that the liquid composition is stable and does not separate at temperatures above 45 ° C. The present invention is not limited to the specific embodiments described above. Alternative arrangements will be apparent to a reader skilled in the art. For example, although ascorbic acid is widely used in pasta conditioners and takes the
In the role of an oxidant, other oxidants may be used where the legislation of food additives allows (for example, in the United States of America). Alternatives for ascorbic acid include potassium bromate, potassium iodate, calcium peroxide, and azodicarbonamide. Also, where permitted by the food additive legislation, alternative antioxidants may be used for those indicated above, for example, L-cysteine hydrochloride. It is noted that in relation to this date, the best method known to the applicant to carry out the aforementioned invention, is that which is clear from the present description of the invention.
Claims (45)
1. A liquid paste conditioner composition which comprises one or more enzymes, an oxidant and a water soluble antioxidant, characterized in that it also comprises salt in an amount of between 30% by weight and 36% by weight.
2. The composition according to claim 1, characterized in that the salt content is 36% by weight.
3. A liquid paste conditioner composition which comprises one or more enzymes, an oxidant and a water soluble antioxidant; it also comprises sugar in an amount of between 40% by weight and 70% by weight.
4. The composition according to claim 3, characterized by a sugar content of 60% by weight.
5. A liquid paste composition comprising one or more enzymes, an oxidant and a water soluble antioxidant; characterized because it comprises sugar in an amount of between 10% by weight and 40% by weight and salt in an amount of between 10% by weight and 40% by weight.
6. The composition according to claim 5, characterized by a sugar content of 23% by weight and a salt content of 20% by weight.
The composition according to any of the preceding claims, characterized in that the water-soluble antioxidant is sulfur dioxide or sulfur dioxide generator.
The composition according to any of the preceding claims, characterized in that the water-soluble antioxidant is sodium metabisulfite.
9. The composition according to claim 8, characterized by a content of sodium metabisulfite of up to 1.0% by weight.
10. The composition according to claim 9, characterized by a content of sodium metabisulfite of about 0.1% by weight.
11. The composition according to any of the preceding claims, characterized in that it also comprises a water-soluble alkali.
12. The composition according to claim 11, characterized in that the water-soluble alkali is sodium hydroxide.
13. The composition according to any of the preceding claims, characterized in that it also comprises a soluble medium for increasing the viscosity of the composition.
The composition according to claim 13, characterized in that the means for increasing the viscosity comprises an emulsifier.
15. The composition according to claim 14, characterized in that the emulsifier is sodium stearoyl lactylate.
16. The composition according to claim 13, characterized in that the viscosity-increasing medium comprises a polysaccharide.
17. The composition according to claim 16, characterized in that the polysaccharide is starch.
18. The composition according to claim 13, characterized in that the viscosity-increasing medium comprises a hydrocolloid.
19. The composition according to claim 18, characterized in that the hydrocolloid is xanthan gum.
20. The composition according to any of the preceding claims, characterized in that one or more enzymes comprise lipase.
21. The composition according to any of the preceding claims, characterized in that the oxidant is ascorbic acid.
22. A process for preparing the liquid paste conditioner composition, comprising one or more enzymes, an oxidant and a water-soluble antioxidant, characterized in that the water-soluble antioxidant is added to water before the oxidant is added to the water.
23. The process according to claim 22, characterized in that the water comprises dissolved sugar. 2 .
The process according to claim 22 or 23, characterized in that the water comprises dissolved salt.
25. The process according to claim 22, characterized in that salt is added to water in an amount of between 30% by weight and 36% by weight.
26. The process according to claim 25, characterized in that salt is added to water in an amount of 36% by weight.
27. The process according to claim 22, characterized in that sugar is added to water in an amount of 23% by weight and a salt content of 20% by weight.
28. The process according to claim 22, characterized in that sugar is added to water in an amount between 40% by weight and 70% by weight.
29. The process according to claim 28, characterized in that sugar is also added to water in an amount of 60% by weight
30. The process according to any of claims 22 to 29, characterized, because after the water soluble antioxidant is added, a soluble alkali is added to the water
31. The process according to claim 30, characterized in that the alkali is added after the oxidant is added
32. The process according to the claim 30 to 31, characterized in that the water-soluble alkali is added to thereby adjust the pH to about 3.0 to 8.0, preferably 4.0 to 5.0 and more preferably to 4.5
33. The process according to any of claims 30 to 32, characterized because the water-soluble alkali is sodium hydroxide
34. The process according to any of claims 30 to 33, characterized in that after the alkali is added i soluble in water, one or more enzymes are added.
35. The process according to claim 34, characterized in that after one or more enzymes are added, a hydrocolloid is added.
36. The process according to any of claims 22 to 35, characterized in that the oxidant is ascorbic acid.
37. The use of a water soluble antioxidant to stabilize a liquid paste conditioner composition which comprises one or more enzymes and ascorbic acid.
38. A paste characterized in that it is prepared by mixing flour, yeast, water and an effective amount of composition according to any of claims 1 to 21.
39. A process for preparing a paste characterized in that it comprises mixing flour, yeast, water and an effective amount of composition according to any of claims 1 to 21.
40. The process according to claim 39, characterized in that it comprises the step of adding a fluid emulsifier to the mixture of flour, yeast, water and an amount of the composition.
41. A baked product characterized in that it is prepared by baking a pasta according to claim 38 or because it is prepared by a process according to claim 39 or 40.
42. The use of a liquid composition according to any of claims 1 to 21 for the preparation of a dough and any baked product therefrom.
43. A pasta conditioning composition characterized in that it comprises a liquid composition according to any of claims 1 to 21.
44. The use of a liquid composition according to any of claims 1 to 21 as a microbial stabilizing agent.
45. The use of a liquid composition according to any of claims 1 to 21 as an antifreeze agent.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0312606.7 | 2003-06-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MXPA05013051A true MXPA05013051A (en) | 2006-10-17 |
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