MXPA97003277A - Gel mix of rapida solidificac - Google Patents

Abstract

A fast solidification gel mixture suitable for preparing dessert gels containing sodium and / or potassium alginate and a slowly soluble calcium salt, the calcium salt being incorporated into a crystalline sugar product composed of aggregates of sugar crystals of the size of sugar paste. Preferably, the mixture contains an anti-oxidant, ascorbic acid and a catalyst such as copper gluconate, in amounts sufficient to enhance the transparency of the g

Description

RAPID SOLIDIFICATION GEL MIX FIELD OF THE INVENTION The present invention relates to a powder gel-forming composition and, more particularly, it relates to a dry, gel-forming, single-package composition that forms a gel rapidly with a good texture DESCRIPTION OF THE PREVIOUS TECHNIQUE Gelatin desserts gels are well known and highly appreciated among consumers. However, since crystalline gelatin is not soluble in cold water, the recipes for obtaining gelatin gels require the dissolution of gelatin in boiling water. Then, the gelatin solution should be cooled below about 21.1 ° C (70 ° F) for gelation to take place. Typically, a period of about two hours is necessary to produce gelatin desserts. It has long been sought to provide a gelled dessert in the form of a rapid gel. Said product would not have to be prepared with hours before its consumption, but it could be prepared ready for consumption in a few minutes. In the prior art methods have been described for producing gelatin soluble in cold water; however, the time necessary for the gel to solidify is still in the range of one to two hours. In the US patent No. 5,389,393 to Hembling et al., Describes an alginate-based dry blend for preparing fast solidification gels. In this patent, which is incorporated herein by reference, a desirable, instant gel is produced in which an agglomerated calcium salt is used as a component. SUMMARY OF THE INVENTION The present invention describes a dry blend for producing fast solidifying alginate gels that have a better texture compared to those of the aforementioned Hembling et al patent. The dry blend of the present invention includes sodium or potassium alginate in easily dispersible form, a sweetening agent and / or a bulking agent, acid, buffer, flavor, color and a slowly soluble calcium salt which is incorporated into a sugar matrix. crystalline Desirably, the mixture also includes an antioxidant in an amount sufficient to increase the transparency of the gel and a cupric and / or ferric compound to catalyze the reaction of the anti-oxidant with the dissolved oxygen. Sweeteners may include sugars, and / or intensive sweeteners such as aspartame, asulfama-K, sucralose, saccharin, dihydrochalcone, cyclamate, and the like. As used herein, all percentages are by weight unless otherwise specified. Particle size distributions are expressed in terms of weight distributions in US standard sieves. DETAILED DESCRIPTION OF THE INVENTION The sodium or potassium alginate is milled and screened as necessary to obtain a fraction that is 100% less than the US mesh. 200, preferably 100% less than the US mesh. 230. Typically, the average alginate mean particle size diameter ranges from 10 to 60 microns, preferably approximately 30 microns. It has been observed that these small particles help to produce a smooth texture in the prepared dessert gel. The powdered alginate component of the mixture should be easily dispersible in water. Desirably, the alginate powder sticks to the surface of a granular component of the gel mixture, typically, sucrose; however, in the case of a version with reduced or unsweetened sugar content of the gel mixture, the granulated component could be a water-soluble volume agent, such as maltodextrin, polydextrose, sorbitol, etc. The granular component, or a fraction thereof, is coated with a surface active agent such as polyhydric alcohol (e.g., glycerin and propylene glycol), mono- and diglycerides, polysorbates and the like. The surface active agent will typically be used at a level that constitutes from 5 to 25% by weight of the alginate powder. Usually, the surface active agent will be mixed with the granulated main components, or it will be sprayed on its surface. A suitable particle size for the granular component would be at least four times that of the alginate powder. An average average particle size diameter of 135 to 245 microns is preferred. Alternatively, the alginate powder may be dispersible by agglomeration. The agglomeration can be carried out using an aqueous agglomeration liquid which can be water or water combined with a minimum amount of an agglomeration aid (e.g., up to 20%, preferably up to 10%), such as triacetin, glycerin or other dispersion aid. The agglomeration of the alginate powder can be carried out using conventional equipment and methodology, such as, for example, discontinuous or continuous fluid bed agglomeration or continuous tower agglomeration in the direction of the current or countercurrent. Alginate agglomerates are screened to remove oversize clumps, which would take time to dissolve, to obtain a fraction in which 100% is less than the US mesh. 16, preferably 100% is less than the US mesh. 20 and so that it does not pass more than 50% through a US mesh screen. 170, preferably not more than 50% through a US mesh screen. 140. The alginate powder can be agglomerated in combination with other gel mixing ingredients such as sugar and / or dextrin. In accordance with the present invention, the slowly soluble calcium salt (e.g., citrate, carbonate, phosphate, sulfate and / or calcium tartrate) is incorporated into a crystalline sugar matrix. It has been found that this technique is a very convenient mechanism for slowing down the dissolution of the calcium salt, whereby most of the alginate is dispersed and dissolved before a significant formation of calcium ion concentration is reached. In the case of calcium sulfate, and other crystalline calcium salts, crystals of the salt are incorporated into the crystalline sugar product. The incorporation of the calcium salt into the crystalline sucrose matrix can be carried out according to the guidelines of US Pat. No. 4,338,350 to Chen et al., Which is incorporated herein by reference. According to this patent, crystallized sucrose products are composed of aggregates or agglomerates of sucrose crystals of sugar paste size, e.g., in the range of about 3 to 50 microns, intimately associated with calcium salt particles. The agglomerates form a network of loose lace joined together at their interfaces by point contact. Accordingly, the aqueous liquid can quickly penetrate the porous swarm of the agglomerates and release the particles that form the agglomerate. In this patent it is described that the particles forming the agglomerate are dispersed and / or dissolved rapidly in the water. However, it has been observed that for use in the formulation of a fast solidifying alginate gel, the rate of dissolution in cold water is sufficiently slow to prefer the co-crystallized ingredient calcium salt-sucrose versus the salt ingredient agglomerated calcium from patent 5,389,393. The crystalline sugar product used in the present invention is prepared by concentrating a sugar syrup at a temperature between about 121.1 ° C and about 148.8 ° C (250 ° F-300 ° F) until a content is obtained. in solids of about 90 to 98% by weight, such that said sugar syrup does not contain more than about 20% by weight solids other than sucrose; mixed concentrated sugar syrup with slowly soluble calcium salt; vigorous mechanical beating of the mixture, as for example by impact knocking, within a crystallization zone to form a crystallized sugar product composed of aggregates of sucrose crystals of size of sugar paste and calcium salt, having the product of crystallized sugar a moisture content of less than 2.5% by weight; and recovery of the crystallized sugar product from the crystallization zone. If desired, the resulting crystallized sugar product can be dried to a moisture content of less than 1% by weight. The product will be homogeneous, dry, granulated, easy to flow and will not form cake. The calcium salt that is added to the sugar syrup must be a finely ground material. A particle size distribution with which essentially all of the material passes through a US mesh screen is adequate. 230. Preferably, at least 95% of the material will pass through a US mesh screen. 325. Preferably, the crystalline sugar product is screened through a US mesh screen. 20, preferably, through a US mesh screen. 40, for use in the rapid solidification gel mixture of the invention. While the crystalline product may contain from 1 to 50% or more of calcium salt, a calcium salt level comprised between 15 and 50% will be typical. If the crystalline product is to be used in a "sugarless" mixture (ie, less than 0.5 g sugar per unit), calcium salt levels of at least 20% will normally be necessary. To protect it against the effects of hard water, present in many households, which may contain up to an excess of 400 ppm of total hardness (ie, the combination of dissolved calcium and magnesium), the dessert gel mixture of the present invention will normally contain a buffering agent such as for example trisodium citrate, which includes a monovalent cation. Other suitable buffers would be phosphates, acetates, tartrates, maleates, fumarates, adipates and sodium and potassium ascorbates, as well as potassium citrate. The gel mixture of the present invention may also contain sweetening agents, bulking agents, edible acids, flavors and colorants. Preferably, an anti-oxidant, such as ascorbic acid, erythorbic acid or tocopherols such as vitamin E, is also included to increase the rate at which the prepared dessert gel absorbs dissolved oxygen and becomes clear. To further accelerate the clarity of the gel, it has been observed that it is desirable to also include a cupric and / or ferric compound in the dry mixture in an amount sufficient to catalyze the reaction between the anti-oxidant and the dissolved oxygen present in the gel. . A preferred copper compound is copper gluconate. A preferred ferric compound is ferric sulfate. A combination of copper gluconate and ferric sulfate may be most preferable. Typically, these catalysts will be present in the mixture at a level comprised between 0.5 and 10%, preferably between 1 and 5% by weight of the antioxidant.

The acid component is used to give the acidic taste and pH of desirable conventional fruity dessert gels. Acids such as citric acid, adipic acid, fumaric acid, malic acid and / or tartaric acid can be used. The amount of acid used will be sufficient to achieve a final pH in the gel for prepared desserts comprised between 3.5 and 5.5, preferably, between about 4.0 and 4.5. With the dried dessert mixes of the present invention a dessert gel can be produced in 20 minutes or less. Formulas are possible to produce gels in just five minutes. The preparation will simply consist of combining the dry mix with water. Cold tap water is preferred, since water cooled with ice retards the dissolution of the calcium salt resulting in gels with a better texture. However, the water temperature will range between 0 and 26.7 ° C (32 and 80 ° F). You can use a spoon, a fork or a wire rod to dissolve the mixture in water. It is not necessary to use an electric mixer. Agitation will be sufficient for less than two minutes, typically about one minute, to achieve complete dissolution. The alginate gel will solidify in 20 minutes both inside and outside the refrigerator. However, normally, the ungelled mixture is placed in a refrigerator to solidify so that it cools before serving. The resulting gel has the desirable texture of gelatin gels. Next, the invention will be better described with the following example that does not limit it.

EXAMPLE Ingredients Parts by weight Sucrose (granules) 88.1 Potassium alginate (powder) 3.2 Adipic acid 3.2 Trisodium citrate 2.2 Calcium co-crystallized silica 1.7 (20% calcium sulphate / about 80% of sucrose) Aroma / color 0.7 Ascorbic acid 0.4 Glycerin 0.3 Copper gluconate 0.01 The dessert gel mixture sweetened with sugar was prepared by introducing the granulated sugar in a mixer followed by the slow addition of the glycerin and mixing for five minutes. Next, powdered alginate was added and mixed for five minutes. The rest of the ingredients were added and mixed for 10 minutes. 24 grams of the mixture were combined with 118 ml of cold water and stirred with a spoon for one minute. The mixture began to thicken after a minute and was placed in a refrigerator to cool it. After 20 minutes, it was judged that the gel had a smooth texture and had a good transparency, as well as the characteristics of a dessert gel. Although the invention has been described with reference mainly to a mixture of sugar-sweetened gel, it should be understood that, as explained in the Hembling et al patent, it is possible to formulate gel mixtures without sugar or with a reduced sugar content. . Having described the invention, the following is claimed.

Claims (20)

1. CLAIMS 1. A dry, easily dispersible mixture to produce a fast solidifying aqueous gel having a pH of between 3.5 and 5.5 which includes sweetener, potassium and / or sodium alginate, acid, buffering agent and a calcium salt slowly soluble, said calcium salt being incorporated into a crystalline sugar product.
2. 2. The dry mixture of claim 1, wherein the calcium salt is present in the crystalline sugar product at a level of 1 to 50% by weight.
3. 3. The dry mixture of claim 2, wherein the crystalline sugar product contains from 15 to 50% calcium salt.
4. 4. The dry mixture of claim 1, wherein the calcium salt is calcium sulfate, citrate, carbonate, phosphate and / or tartrate.
5. 5. The dry mixture of claim 4, wherein the calcium salt is calcium sulfate.
6. 6. The dry blend of claim 1, wherein the crystalline sugar product has a particle size distribution of 100% through a US mesh screen. No. 30
7. 7. The dry blend of claim 6 wherein the particle size distribution of the crystallized sugar product is 100% through a US mesh screen. No. 40
8. 8. The dry blend of claim 2, wherein the crystalline sugar product is composed of aggregates of sugar crystals of sugar paste size intimately associated with particles of the calcium salt.
9. 9. The dry mixture of claim 8, wherein the sugar crystals range between 3 and 50 microns in size.
10. 10. The dry blend of claim 8, wherein the crystallized sugar product is obtained by impact knocking of the concentrated sugar syrup within a crystallization zone.
11. 11. The dry blend of claim 1, wherein the sweetener is composed of sucrose and at least a portion of the sucrose is coated with a surface active agent.
12. 12. The dry blend of claim 12, wherein the surface active agent is selected from the group consisting of polyhydric alcohols, mono- and diglycerides, polysorbates and a combination thereof.
13. 13. The dry blend of claim 11, wherein particles of powdered potassium and / or sodium alginate adhere to the coated sucrose.
14. 14. The dry blend of claim 1, wherein the potassium and / or sodium alginate is present in the form of an agglomerated powder.
15. 15. The dry blend of claim 1, wherein the antioxidant is present in an amount that reacts with the dissolved oxygen present in the aqueous gel.
16. 16. The dry blend of claim 15 wherein the antioxidant is selected from the group consisting of ascorbic acid, erythorbic acid, tocopherol and combinations thereof.
17. 17. The dry blend of claim 15, wherein a cupric and / or ferric compound is present in an amount sufficient to catalyze the reaction of the anti-oxidant with the dissolved oxygen present in the aqueous gel.
18. 18. The dry mixture of claim 17 wherein the cupric compound is copper gluconate.
19. 19. The dry mixture of claim 17 wherein the ferric compound is ferric sulfate.
20. 20. The dry mixture of claim 17 wherein both copper gluconate and ferric sulfate are present in the dry mixture.