MXPA95002056A - Biopolimer granules as alimentic additives - Google Patents

Abstract

The present invention relates to the use of granules of biopolymers consisting of 95 to 50 parts by weight of guar gum as a feed additive in human or animal feed, for 5 to 50 parts by weight of xanthan gum, with a content by weight of 0.01. and 3%, application in particular to the stabilization of egg flows (egg white, egg yolk, etc.)

Description

GRANULES OF BIOPOLIMEROS AS FOOD ADDITIVES Biopolymers of the type xanthan gum, guar, gum Carbohydrate, tara gum, carrageenan, pectin, cellulose derivatives and alguinatos are very well known as food additives where they are generally used as texture agents or viscosity control agents, for example in sauces for salads or in soup concentrates. In many applications it is necessary to put the -r.0.0 biopolymer in the form of a slightly concentrated aqueous solution. Now, it is well known that the main drawback of biopolymer powders is their difficulty in dissolving rapidly, even under high shear agitation. Under the effect of too rapid hydration, the grains that are in contact with the water are surrounded by a thin gel layer and agglomerate in lumps that disaggregate and dissolve hardly. Technical solutions have been proposed to this problem. A first type of solution consists in preparing liquid compositions of biopolymers which can be suspensions in an organic non-solvent liquid of the polymer (EP-A-39128) or emulsions (FR-A-: 548,676.). Another solution is to present the biopolymers in the form of granules.

Such a technique, which aims to achieve the granulation of my biopolymer mixtures by means of an extractor / granulator, is described in GB-A patent: 886,203. The patent E.U.A.4.557.938 describes the preparation, thanks to a fluidized bed, of granules consted by a mixture of a vegetable gum such as xanthan gum, guar, carob, in starch mésela. EP-A 254 603 describes the preparation of xanthan gum granules also by the fluidized bed technique and in the presence of a wet agent. These granules allow to make an important technical progress but they are not totally satisfactory during their use in very viscous food products such as, and in particular, the egg flows. According to the invention, egg flows are considered to be any liquid or fluid product made from eggs, such as egg whites, yolks and whole eggs. The egg white used for example in pastry must have as its main function a significant sparkling power 20 allowing it to be used for the manufacture of spongy texture products, such as Genovese cake, meringues and cookies. However, for these clear and more generally egg flows to respect microbiological standards and be free of pathogens, these products are preferably treated thermally. however, this heat treatment affects the foaming power and foam stability. This decrease in sparkling power is responsible, for example, for the relapse of whites to the point of nougat. The present invention allows solving the aforementioned problems. In fact it concerns granules of biopolymers which can be used as a food additive in human or animal feed, characterized by comprising between 95 to 50, preferably from 0 85 to 75, parts of guar gum for 5 to 50, preferably 15 to 25 parts. of xanthan gum. Up to 90% by weight of the xanthan gum and / or up to 90% of the guar gum can be replaced with a biopolymer selected from the locust bean gum, the tara gum, the carragena, pectin, alguinatos and the thickener derivatives of cellulose food. These food derivatives of cellulose are, for example, carboxymethylcellulose, hydroxyethylcellulose, ^ P * hydroxypropylcellulose, etcetera. The granules according to the invention are obtained by granulation of the fluidized bed biopolymer powder as taught in the aforementioned patents EP-A254603 or EU-A4557938. The use of a wet agent and / or a dispersing agent as described by EP-A254603 is useful in certain cases but not indispensable.

According to the invention, a mask of guar and rubber powder 4) fl | Xanthan is placed in a fluidized bed by atomizing the powder, when water is sprayed or an aqueous solution which may optionally contain a polymer or the polymers to be granulated on the powder in suspension in the fluidized bed. According to a variant, instead of directly introducing the powder mixture into the fluidized bed reactor, each rubber can be introduced into the reactor through separate openings. It is then possible to completely granulate one of the gums and then on these same granules, granulate the remaining gum. You can also use a mixture of granules of each of the gums. It is also recommended to use granules that have an average grain size of between 0.3 and 2 mm, with an apparent density of between 0.3 and 0.7. In addition, the degree of aeration of the granules expressed by the ratio: 1- (bulk density / bulk density of the deposit powder) is preferably between 50 and 70%. The granules according to the invention flow freely and do not form dust during maintenance. They disperse instantly in the water under low agitation without needing particular precautions and without formation of lumps. The granules according to the invention are used in all types of food, but preferably in food products They are present in a more or less viscous liquid form, in particular the egg streams and / or in the form of suspension jrMm of soluble materials and / or emulsion of oily products in an aqueous solution. Examples include beverages based on fruit pulp, concentrated beverages, salad dressings, stewed dishes, ice cream, ice cream and ice cream. As examples of animal feed where the granules, according to the invention are used, can be mentioned molasses, vinasse and replacement milk for calves. It is recommended to use in foods of 0.01 to 3%, preferably 0.02 to 1% and optimally 0.05 to 0.60% by weight of granules, according to the invention. The content of granules may be stronger in highly viscous and concentrated food media such as concentrated beverages and dietetic preparations. The following examples illustrate the invention without limiting its scope; in all that follows or precedes the percentages and parts are by weight, except express express mentiones. Example 1; preparation of a granule, xanthan gum / guara. 20 A powder xanthan gum is used whose characteristics are the following: - Apparent density: 0.7 to 0.8 g / cm3 - Humidity: less than 12% - Granulometry: at least 95% less than 175μ 25 and 100% less than 250μm uses a guar powder that has the following characteristics: - Apparent density: 0.45 to 0.60 g / cm3 - Humidity: less than 12% - Granulometry: at least 90% less than 175μm and 100% less than 275μm A homogenous mixture of both powders according to a basic ratio xanthan gum / guar gum = 80/20. 200g of a powder metal is introduced into a laboratory granulator with AEROMATIC® fluid bed that has a volume # 'of 16.5 1. The powder is put in a fluidized bed by injection of air heated to 30 ° C with a yield of 30m3 / hr. Water is also sprayed according to a yield of 20ml / m for 5 minutes by means of a bifluid nozzle. The granules obtained are dried until obtaining a content with a residual humidity of 8%. The obtained granules are non-sticky fluids, they are instantly dispersed in the water and present the following * characteristics: 20 - Granulometry at most 1% higher than 850 μm and at most 5% less than 75 μm. - Density: 0.4 to 0.45 - Degree of airing: 55 to 80 ' Example 2; clear preparation.

The egg white that comes from the breaking of the ^ Eggs are filtered to remove the traces of husks, then cooled to 4 ° C before being placed in a storage tank. The biopolymer granules are incorporated by dusting into egg whites kept under agitation to ensure the homogeneity of the mixture and good dispersion and hydration of the gums. After having maintained agitation for 20 to 30 [10 minutes, the egg white is pumped to a pasteurization apparatus where it is subjected to a heat treatment, at a temperature between 50 and 60 ° C for a few minutes and then cooled to 4 ° C before conditioning. Evaluation of the sparkling power: 15 For each experiment, lOOg of the egg white prepared above is taken out, which is introduced in a graded specimen, whose diameter is 120mm. Beat the eggs for 4 minutes with a blender * type MOULINEX © monovelocity with two arms, and the volume V of foam is read on the test tube. The results obtained are shown in Table 1 below, where increasing contents of granules were used in the egg white. From Table 1, it is evident that the maximum efficiency of the granules is obtained from a content of between 0.15 and 0.25% insofar as it is considered that a maximum viscosity of 30mPa.s is the maximum viscosity acceptable for raw egg white before a heat treatment. Comparative Example 3: Exactly the operating mode of Example 1 is repeated, except that the guar is replaced with carboxy ethylcellulose (CMC) (Ml test) or by albuvir (M2 test) or xanthan (XI). All xanthan gum is replaced by CMC (test M3). Ml, M2, M3 and Xl granules are then taken, from which the foamy power is evaluated under the experimental conditions of example 2. The results obtained are shown in table 2 below. From Table 2 it appears that the mixture according to the invention has a better stabilizing power with a content between 0.15 and 0.25%. TABLE 1 tf.

TABLE 2 MI: Xanthan gum / CMC (80/20) fjft, M2: Xanthan gum / albuvir (80/20) M3: Guar / CMC (20/80) XI: Pure xanthan gum.

Claims (3)

1. NOVELTY OF THE INVENTION Having described the previous invention, it is claimed as 4 * property contained in the following: CLAIMS 1- Use as an additive in human or animal food, in foods or beverages that occur under a liquid form of granules of biopolymers comprising 90 to 50, preferably 80 to 75, parts by weight of guar gum for 5 to 50, preferably 15 to 25 parts by weight of xanthan gum with a ? ¡J.0 weight content between 0.01 and 3%.
2. 2- Use of granules of biopolymers according to claim 1, characterized in that up to 90% by weight of the xanthan gum and / or up to 90% by weight of the guar gum, can be replaced with a biopolymer selected from the gum 15 algarroba, tara gum, carrageenan, pectin, alguinatos and the cellulose thickener food derivatives. 3- Use of biopolymer granules according to the * claim 1 or 2, characterized in that the granules are 20 prepare by placing in a fluidized bed a homogenous mixture of biopolymer powder and spraying water or an aqueous solution onto the powder in a fluidized bed. 4- Use of granules of biopolymers according to claim 3, characterized in that each of the gums of 25 spray separately. 5- Use of granules of biopolymers according to any of claims 1 to 4, characterized in that the granules have a granulometry of between 0.5 and 2 mm, and an apparent density of between 0.3 and 0.7. 6- Use of granules of biopolymers according to any of claims 1 to 5, characterized in that the food is presented in a more or less viscous form and / or in the form of suspensions of solid materials, and / or in the form of an emulsion of oily products in one
3. 3. 0 aqueous solution. 7- Use of granules of biopolymers, according to any of claims 1 to 6, characterized in that the food to be stabilized is made from egg flows, and in particular egg white. 8 - Use according to claim 7, characterized in that the egg white is thermally stabilized. 9. Use according to claim 7 or 8, characterized in that granules with a weight content between "0.10 and 0.30% are used.