WO1991019423A1 - Polysaccharide hydrocolloid-containing food products - Google Patents
Polysaccharide hydrocolloid-containing food products Download PDFInfo
- Publication number
- WO1991019423A1 WO1991019423A1 PCT/US1990/003408 US9003408W WO9119423A1 WO 1991019423 A1 WO1991019423 A1 WO 1991019423A1 US 9003408 W US9003408 W US 9003408W WO 9119423 A1 WO9119423 A1 WO 9119423A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food product
- protein
- gum
- aqueous dispersion
- fat
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000000416 hydrocolloid Substances 0.000 title claims abstract description 31
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 31
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 31
- 150000004676 glycans Chemical class 0.000 title claims abstract 10
- 239000006185 dispersion Substances 0.000 claims abstract description 57
- 239000000835 fiber Substances 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 235000013861 fat-free Nutrition 0.000 claims abstract description 15
- 235000018102 proteins Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229920001285 xanthan gum Polymers 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 10
- 235000010493 xanthan gum Nutrition 0.000 claims description 10
- 229940082509 xanthan gum Drugs 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 8
- 239000000665 guar gum Substances 0.000 claims description 8
- 235000010417 guar gum Nutrition 0.000 claims description 8
- 229960002154 guar gum Drugs 0.000 claims description 8
- 229920000926 Galactomannan Polymers 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims description 2
- 125000002843 carboxylic acid group Chemical group 0.000 claims description 2
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- 125000000129 anionic group Chemical group 0.000 claims 6
- 102000014171 Milk Proteins Human genes 0.000 claims 2
- 108010011756 Milk Proteins Proteins 0.000 claims 2
- 235000021239 milk protein Nutrition 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 17
- 239000000203 mixture Substances 0.000 description 23
- 150000004804 polysaccharides Chemical class 0.000 description 19
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 5
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- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 206010011878 Deafness Diseases 0.000 description 1
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- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
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- 229920000615 alginic acid Polymers 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
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- -1 galactomannan polysaccharide Chemical class 0.000 description 1
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Classifications
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- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
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- A—HUMAN NECESSITIES
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
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- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
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- A—HUMAN NECESSITIES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- TECHNICAL FIELD relates to the production of reduced-fat and polysaccharide hydrocolloid-containing fluid or high-moisture food products such as salad dressings, ice cream, icings, meats and the like.
- the reduction of dietary fat consumption is of concern to a great many consumers, such as dieters seeking to reduce their caloric intake and health-conscious consumers wishing to reduce the amount of calories consumed from fat.
- commercially-accept- able ways to reduce or eliminate fat from various food products are much sought after.
- the present invention is directed to the use of hydrated, polysaccharide hydrocolloids in combination with insoluble fiber and, if desired, protein material, in order to improve the functional and/or organoleptic attributes of reduced-fat and fat-free products.
- the use of hydrated, polysaccharide hydrocolloids, together with hydrated insoluble fiber and, as desired, hydrated protein material, as taught in this invention, will find utility in a wide variety of food products to eliminate or reduce fat content. It is believed that the hydrated, polysaccharide hydrocolloids, with added insoluble fiber and, as desired, protein material, function as an efficient water binding material which provides a lubricity and mouthfeel to the product which resembles that normally provided by fat.
- the insoluble fiber will disrupt the gummy texture which polysaccharides hydrocolloids can impart to fluid or high-moisture foodstuffs.
- the polysaccharide hydrocolloids and insoluble fiber, along with any protein material may be incorporated into the food product in a hydrated state, typically as a preformed aqueous dispersion. It would be possible, however, to add unhydrated polysaccharide hydrocolloids and/or insoluble fiber and/or any protein directly to the food product formulation, provided enough water is present and enough time is allowed to permit hydration of the hydrocolloids, insoluble fiber and protein before the product is used.
- the dispersion When added in the form of an aqueous dispersion, the dispersion should have a thick, paste-like consistency and a viscosity of at least 6, preferably at least 8 and most preferably at least 12, as measured at 40°F using a Brookfield Model HAT Viscometer with a helipath stand and a size-D, T-Bar spindle at 5 RPMs scale (0-100).
- the aqueous dispersion should also have a solids content, basis the amount of polysaccharide hydrocolloid, insoluble fiber, protein and water components present in the dispersion of from 2 to 35% by weight, preferably from 5 to 30% and most preferably from 9 to 25%.
- the solids content of the dispersion will be adjusted based primarily on obtaining a viscosity which is easy to handle and incorporate into the food product, as well as the amount of water which may be added to the food product.
- the polysaccharide hydrocolloids used in this invention are preferably non-gelling gums, such as xanthan, guar, CMC (carboxymethyl cellulose) and the like. Gums which form gels, such as alginates, pectin, kappa and iota carrageenan and the like are not preferred for use in this invention.
- Non-polysaccharide hydrocolloids, such as gelatin have not been found to be suitable for use in this invention.
- a combination of an anionic polysaccharide hydrocolloid and a galactomannan polysaccharide hydrocolloid has been found to be preferred for use in this invention.
- the anionic polysaccharide will preferably include within its molecular structure dependent carboxylic acid groups.
- Xanthan gum and carboxymethylan cellulose are such polysaccharides.
- Galatomannans are polysaccharide composed solely of mannose and galactose. Guar gum, a galactomannan which has a mannose-to-galactose ratio of about 1.8:1 has proven to be well-suited for use in this invention.
- xanthan gum is a high molecular weight polysaccharide which is obtained by pure culture fermentation of_glucose with a bacterium of the genus Xanthamonas, such as Xanthomones campestris. - A -
- Xanthan is a heteropolysaccharide made up of building blocks of D-glucose, D-mannose and D-glucuronic acid. Guar gum is isolated from the seeds of the guar bean (Cyamposis Tetra ⁇ onaolobas L. taub.) which is native to India and Pakistan.
- the insoluble fiber which may be employed in this invention can be any edible fiber material, including powdered cellulose (at least 95% insoluble fiber). Fiber derived from cereal grains (e.g., oat, wheat, corn, soy, etc.) is well-suited for use in this invention. Oat fiber, which contains a relatively-high level (at least 85%) of insoluble fiber, soy fiber and wheat fiber have been successfully used in the practice of this invention.
- the particles of fiber in the aqueous dispersions of this invention may have an average particle size of between about 10 and 200 microns, preferably between 10 and 100 microns.
- the size of t ⁇ .e fiber particles will be a function of the particle size of the selected raw material and the amount of fiber particle fracture resulting from the mixing and/or homogenization employed to produce any aqueous dispersion.
- the protein material which can be used in this invention may be an essentially-pure protein, as in the case of whey protein or casein, or as part of a protein containing material, such as dry non-fat milk solids, dried egg whites, soy protein, wheat protein, wheat gluten, etc. Non-fat milk solids (about 36% protein) have been found to be useful in this invention.
- Proteins such as casein, which form protein micelles in an aqueous dispersion should also be suitable for use in this invention.
- the protein may be at least partially denatured as denatured protein has higher water absorption properties than undenatured protein.
- Any aqueous dispersion used in the practice of this invention may contain additional ingredients such as dispersing agents (e.g. sugars and/or maltodextrin) , free-flow agents, preservative systems (e.g. potassium sorbate) , flavor systems, coloring agents, etc.
- Emulsifiers are not needed in the aqueous dispersions of this invention; however, if included emulsifiers would be present at a level below that of the polysaccharide hydrocolloids.
- the pH of the dispersion should be maintained above about 5.0 in order to avoid adverse effects upon any protein component.
- the components of the aqueous dispersion do not form a complex.
- the components could be hydrated separately and three dispersions added to the food product formulation.
- the materials of this invention are thus unlike the gum-protein complexes described in the aforementioned Chen et al. disclosures.
- This invention has been found to be useful in the production of salad dressings, such as, but not limited to mayonnaise, Italian, French and Russian, frozen confections, such as ice cream, ice milk, frozen yogurt and the like, sauces, gravies, peanut butter, meat products, such as hamburger, hot dogs, sausage and the like, soups, fillings and toppings.
- This invention is readily used in connection with foodstuffs which have a moisture content above 45%, typically above 50%. It may be desirable to modify existing food product formulations and processes in order to optimize the use of our invention, but this can be done on a product-by-product basis, as desired, by skilled food technologists. It would also be possible to dry, such as by freeze drying, any hydrocolloid-containing dispersions desired for use according to this invention.
- This dried material could then be hydrated prior to being incorporated into a dough or batter formulation. All percents and ratios used throughout this disclosure are by weight and based on the dry weight of the hydrated hydrocolloid polysaccharide, insoluble fiber and/or protein. Thus, if a fiber material contains both soluble and insoluble constitutents, only the weight ⁇ ⁇ insoluble fiber is considered. Likewise, if a protei material, such as milk solids or vegetable protein concentrates, contain non-protein components, only the weight of the protein is considered. According to this invention, the fatty material contained in food product formulations can be substantially eliminated or reduced.
- the polysaccharide hydrocolloid-insoluble fiber materials of this invention are typically able to replace fat at a rate of about one part hydrocolloid for each 40 to 60 parts of fat. If an aqueous dispersion is used, the dispersion is typically prepared so that the substitution of the dispersion for fat will be at a ratio of 0.5-1.5 to 1, ty p ically about 1 to 1.
- fat-free or substantially fat-free is meant that the food product formulation is free of overtly added fat materials, such as vegetable fats and oils. Low amounts of fat that would naturally be present from other ingredients, such as monoglycerides, which could be presen in the formulation as emulsifiers, are not to be excluded by the term fat-free.
- the polysaccharide hydrocol3 ids are included ir the food product formulati as at a level of fi .ii 0.05 to 2.0, preferably 0.05 to 1.0, parts per 100 parts of water.
- the insoluble fiber is present in the_formulation at a level of 0.05 to 2.0, preferably 0.05 to 1.0, per 100 parts of water.
- the ratio of polysaccharide hydrocolloid to insoluble fiber should be from 1:0.2-3.5, preferably 1:0.8-3.0.
- the preferred ratio of hydrocolloid to any protein in the dispersion would be from 1:1.1-4.5.
- aqueous dispersions are prepared which contain polysaccharide hydrocolloid, insoluble fiber and protein at a weight ratio of 1:0.2-3.5:1.1-4.5, preferably 1:0.8-3.0:1.5-3.5 and most preferably 1:1.5-2.0:2.0-3.0.
- the process for preparing any aqueous dispersion used in connection with this invention may be any technique which both hydrates the ingredients and produces a uniform distribution of solids within a stable aqueous dispersion.
- the process may be accomplished in a one, two or more step operation. Most typically, however, a procedure is followed in which the dry ingredients are first combined in a batch-type mixer and the resulting mix is passed through a mixing unit which will produce a uniform aqueous dispersion, such as a homogenizer or a continuous mixer. Thereafter, the dispersion should be pasteurized such as by heating to above about 160°F (71.1°C) for up to ten minutes. The dispersion is preferably maintained at 40°F (4.4°C) or below in order to ensure microbial stability.
- a uniform aqueous dispersion such as a homogenizer or a continuous mixer.
- the dispersion should be pasteurized such as by heating to above about 160°F (71.1°C) for up to ten minutes.
- the dispersion is preferably maintained at 40°F (4.4°C) or below in order to ensure microbial stability.
- EXAMPLE 1 An aqueous dispersion was produced with the following composition: Ingredient (Weight %) Water 79.7 Xanthan gum 1.0 Guar gum 1.0 Dextrose 2.3 Oat fiber (88.4% insoluble fiber) 3.6 Milk solids non-fat (36% protein) 12.4
- the dispersion was prepared by thoroughly blending all the dry ingredients and then, using a Hobart w A-200 mixer with a 20-quart bowl and a wire whip, mixing all of the ingredients for 30 seconds on 2nd speed. This pre-mix was then passed through a GaulinTM laboratory homogenizer (14M-8TA) at 1500 psi 1st stage and 500 psi 2nd stage. The resulting product was a smooth aqueous dispersion with a moisture content of 81.5% and a pH of 6.7.
- EXAMPLE 2 A fluid, cheese filling containing about 65% moisture and suitable for use in non-fat baked goods was prepared with the following ingredients: Ingredient (Weight %) Baker's Cheese Curd (75-80% Water) 50.00 Sugar 15.00 Instant Starch 3.00 Salt 0.60 Emulsifier 2.50 Aqueous Dispersion (Example 1) 15.50 Flavor 0.78 Water 12.50 Preservative 0.06 Xanthan Gum 0.06 The sugar, starch, salt, preservative and xanthan gum ingredients were pre-blended using a HobartTM A-200 mixer with a 12-quart bowl and a paddle. The cheese, pre-blend and flavors were then mixed, the aqueous dispersion and water was added and mixing was continued to obtain a smooth consistency. The resulting mixture was an acceptable cheese filling for baked goods and could be substituted for a conventional cheese filling containing about 12% fat.
- EXAMPLE 3 A fat-free Italian salad dressing containing 79% moisture was made according to the following recipe. Thirty grams of water were added to a cruet followed by 56.8 grams of cider vinegar, a packet (19.8 grams) of Good Seasons® brand Italian salad-dressing mix and 30 grams of the aqueous dispersion of Example 1. The contents of the cruet were then hand-shaken vigoriously. Additional water (about 110 grams) was added to fill the cruet to eight fluid ounces (346.6 ml) and the contents were again hand-shaken vigorously. The resulting dressing functioned well as a salad dressing when compared to a comparable dressing which contained 113 grams of oil per eight fluid ounces (236.6 ml).
- Example 1 The aqueous dispersion of Example 1 was freeze-dried and then ground. Six grams of this material were used in place of the aqueous dispersion. Again an acceptable Italian salad dressing was produced. Six grams of the dry ingredients of the aqueous dispersion of Example 1 were also used in place of the aqueous dispersion. An acceptable Italian salad dressing was produced having a slightly lower viscosity as compared to the dressing which utilized the aqueous dispersion.
- the sugar, milk solids, polydextrose and salt were dry blended to a homogeneous mix.
- Water was placed in a StephanTM high-speed mixer followed by the aqueous dispersion and then the dry blend. Mixing was continued for about two minutes at high speed until the mixture was free of lumps.
- the mixture was then heated to 160°F (71.1°C) and maintained at this temperature for five minutes with constant stirring. The flavors were then added.
- the mixture was then frozen in an ice cream freezer which incorporated air to a 100% overrun.
- the resulting product was smooth, had a creamy mouthfeel and was not gummy.
- Patties (about 114 grams) of uniform thickness were prepared using a patty press and the formed patties were frozen. Thereafter, the frozen patties were placed on a pre-heated frying griddle and cooked for about 2.5 minutes on each side. The cooked patties were tender but did not fall apart when handled. The cooked patties had good bite and mouthfeel, were uniformally browned throughout and had good flavor. The overall taste was regarded as comparable to patties made entirely of ground beef containing 20% fat.
- a fat-free mayonnaise was prepared as follows: Ingredient (Amount) Aqueous Dispersion (Example 1) 1.4 liters Vinegar 90 ml. Lemon Juice 55 ml. Dry Mustard 4 g. Lecithin _ 2 g. Cayanne pinch The aqueous dispersion was placed in a mixer and whipped. 30 ml. of vinegar was added and the mixture was whipped well. The dry ingredients were preblended then added to the mixer and mixed well. While mixing at high speed and as the mix thickens, the remaining vinegar is slowly added to thin out the mixture. The lemon juice was then added to lower the pH of the mixture and mixing was continued at a high speed for 3-4 minutes. The resulting mixture was an acceptable substitute for conventional mayonnaise which contains about 80% fat.
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/540,433 US5133984A (en) | 1989-06-15 | 1990-06-15 | Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein |
CA002084781A CA2084781A1 (en) | 1989-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
EP19900910249 EP0533668A4 (en) | 1989-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
US07/965,389 US5336515A (en) | 1989-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
PCT/US1990/003408 WO1991019423A1 (en) | 1990-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US1990/003408 WO1991019423A1 (en) | 1990-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
Publications (1)
Publication Number | Publication Date |
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WO1991019423A1 true WO1991019423A1 (en) | 1991-12-26 |
Family
ID=37177922
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/US1990/003408 WO1991019423A1 (en) | 1989-06-15 | 1990-06-15 | Polysaccharide hydrocolloid-containing food products |
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WO (1) | WO1991019423A1 (en) |
Cited By (10)
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EP0564078A2 (en) * | 1992-02-20 | 1993-10-06 | Kraft Foods, Inc. | Food modifier and process for making same |
US5344664A (en) * | 1992-02-20 | 1994-09-06 | Kraft General Foods, Inc. | Low-fat confectionary material and process for making same |
EP0619083A1 (en) * | 1993-04-05 | 1994-10-12 | Rhone-Poulenc Specialty Chemicals Co. | Reduced fat comminuted meat compositions |
US5385640A (en) * | 1993-07-09 | 1995-01-31 | Microcell, Inc. | Process for making microdenominated cellulose |
US5487419A (en) * | 1993-07-09 | 1996-01-30 | Microcell, Inc. | Redispersible microdenominated cellulose |
WO1996002151A1 (en) * | 1994-07-15 | 1996-02-01 | Unilever N.V. | Pourable salad dressing |
FR2821244A1 (en) * | 2001-02-27 | 2002-08-30 | Rhodia Chimie Sa | COMPOSITION COMPRISING A MIXTURE OF POLYSACCHARIDES AND GLOBULAR PROTEIN (S), PROCESS FOR PREPARING SAME AND USES THEREOF |
BE1015332A5 (en) * | 2003-01-28 | 2005-02-01 | Vanderstraeten Paul Peter Leon | Preparation of spreadable paste, e.g. chocolate spread, comprises mixing dry powdered cheese with flavoring agent |
WO2005074713A1 (en) * | 2004-02-02 | 2005-08-18 | Unilever N.V. | Food composition with fibers |
WO2018177717A1 (en) * | 2017-03-30 | 2018-10-04 | Unilever N.V. | Meat alternative comprising aqueous gelling composition |
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WO2018177717A1 (en) * | 2017-03-30 | 2018-10-04 | Unilever N.V. | Meat alternative comprising aqueous gelling composition |
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