WO1997000617A1 - Dispersions alimentaires a teneur reduite en matieres grasses - Google Patents

Dispersions alimentaires a teneur reduite en matieres grasses Download PDF

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Publication number
WO1997000617A1
WO1997000617A1 PCT/US1996/010655 US9610655W WO9700617A1 WO 1997000617 A1 WO1997000617 A1 WO 1997000617A1 US 9610655 W US9610655 W US 9610655W WO 9700617 A1 WO9700617 A1 WO 9700617A1
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WO
WIPO (PCT)
Prior art keywords
weight percent
dispersion
gum
sugar
aqueous dispersion
Prior art date
Application number
PCT/US1996/010655
Other languages
English (en)
Inventor
Susan Erin Hartigan
Mark T. Izzo
Carol A. Stahl
Marlene T. Tuazon
Original Assignee
Fmc Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US08/665,625 external-priority patent/US5709896A/en
Application filed by Fmc Corporation filed Critical Fmc Corporation
Priority to AU62868/96A priority Critical patent/AU6286896A/en
Publication of WO1997000617A1 publication Critical patent/WO1997000617A1/fr

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Classifications

    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/244—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • This invention relates to aqueous sugar dispersions containing dispersed aggregates of microcrystalline cellulose ("MCC”) and a galactomannan or glucomannan gum and their use as food products including coatings for food products.
  • MCC microcrystalline cellulose
  • These aqueous sugar dispersions are particularly useful as reduced fat replacements for traditional coatings which are dispersions of solids, for example, chocolate, in a continuous phase of fat or for chocolate chip morsels.
  • the present invention replaces that traditional fat system with an aqueous dispersion of solids, primarily sugars, in a continuous aqueous phase of sugar syrup containing dispersed aggregates of microcrystalline cellulose and a gum which is a galactomannan gum, glucomannan gum or mixture thereof.
  • the dispersion can contain less than 25 percent by weight fat to no fat with the abilities to flow at elevated temperatures, undergo a temperature mediated set and to be solid at room temperature.
  • This invention is based on the discovery that MCC-GUM allows for the preparation of aqueous based reduced fat food including coatings which set and can do so in less than an hour, which have sugar bloom stability and which mimic the rheology, namely, plastic viscosity and yield point of full fat chocolate coatings. Additionally, these aqueous based dispersions have good cling, provide good mouth feel including a smooth texture and creamy feel, good flavor, melt in the mouth, and are a firm or soft solid at room temperature.
  • the aqueous dispersions of this invention comprise a sugar syrup and a water-dispersible, water-stable MCC-GUM. They also preferentially contain additional ingredients such as water, fats, glycerin, and flavoring agents.
  • composition ofthe dispersions will vary depending upon their use and desired characteristics, they will generally comprise from about 50 to about 90 weight percent of sugar, from about 0.2 to about 6 weight percent of MCC-GUM, from about 2 to about 20 weight percent of water, from about 0 to about 20 weight percent of fat, from about 0 to about 25 weight percent of glycerin and from about 0 to about 30 weight percent of a flavoring agent, based on the weight of the dispersion.
  • the dispersions comprise from about 60 to about 80 weight percent of sugar, from about 0.5 to about 3.0 weight percent of MCC-GUM, from about 6 to about 16 weight percent of water, from about 0 to about 6 weight percent of fat, from about 5 to about 15 weight percent of glycerin and from about 0 to about 10 weight percent of a flavoring agent, based on the weight of the dispersion.
  • MCC-GUM refers to the aggregates of microcrystalline cellulose and galactomannan gum, glucomannan gum and mixtures thereof useful in this invention. Descriptions of such MCC-GUM where the gum is galactomannan are found in U.S.
  • MCC microcrystalline cellulose
  • sugar syrup refers to the combined total of sugar and water in the dispersion.
  • coprocessed when used to describe the microcrystalline cellulose and the gum refers to the MCC and GUM being aggregated.
  • the MCC-GUM used in this invention should be such that the microcrystalline cellulose comprises the predominate amount of the aggregate.
  • the MCC-GUM comprises about 60 - 99 and preferably about 70 - 95 weight percent of microcrystalline cellulose and from about 40 - 1, and preferably about 30 - 5 weight percent of galactomannan gum, glucomannan gum or mixtures thereof. It is further preferred that the MCC-GUM have an elevated gum content where the weight ratio of the MCC still predominates over the gum but wherein the amount by weight of the gum is about 15 - 40 percent and preferably about 15 - 30 percent with the MCC comprising the remainder, that is, about 60 - 85 and preferably about 70 - 85 weight percent.
  • the galactomannan gum is preferably guar gum, locust bean gum or mixtures thereof. Guar gum is the most preferred.
  • the glucomannan gum is derived from konjac and certain species of evergreen.
  • Konjac derived glucomannan is preferred and it may be native (crude) konjac flour, clarified konjac glucomannan, cold-melt konjac or preferably purified konjac glucomannan.
  • a third component, an edible material, may optionally be incorporated in the MCC-GUM composition to impart additional properties thereto.
  • This component desirably is a lipophilic or hydrophilic material, wherein the latter material may include proteinaceous substances or polysaccharides, or combinations thereof.
  • the lipophilic materials which may be employed are vegetable and animal fats, natural butterfat, and partially hydrogenated and hydrogenated products thereof.
  • polysaccharides which may be of natural or synthetic origin, are maltodextrin, corn syrup, carrageenan, sodium carboxymethylcellulose, xanthan gum, gum tragacanth, sodium alginate, high and low methoxyl pectins, gum agar, gum karaya, gum arabic, or any mixtures thereof.
  • Monosaccharides such as dextrose and fructose also may be used for this purpose. These materials may be added for the purpose of modifying the surface characteristics of the MCC-GUM aggregate by creating the flavor and taste sensation of fat.
  • the third component is preferably added to the MCC-GUM aggregate before it is dried, thereby forming an adsorption layer thereon.
  • Such materials and their addition to the MCC-GUM are the same as those described in U.S. 5, 192,569 for MCC and galactomannan gum (and also the same as those described in PCT application US95/04147 filed April 3, 1995 for MCC and glucomannan gum).
  • MCC-GUM can be further characterized by describing its behavior when mixed with water, or mixed with water and a glycerin which is a preferred step in production of the dispersions.
  • MCC-GUM is most functional in this invention when it is blended with water under high shear conditions. Under these conditions clusters of MCC-GUM particles separate into individual spherical particles of MCC-GUM. These spherical particles are further broken down into fibrous aggregates of MCC- GUM.
  • a blend of spherical and fibrous particles is preferred in this invention.
  • a blend of about 40-60 percent spherical particles and about 60-40 percent fibrous particles is particularly suitable for the invention.
  • a dispersion of all spherical MCC-GUM particles produce dispersions which set slower, while dispersions containing all fibrous MCC-GUM particles produce dispersions with higher viscosities and which set faster.
  • MCC-GUM of a certain initial viscosity range is preferred in producing the dispersions of this invention.
  • MCC-GUM is mixed with water or water and glycerin at 12.3 weight percent (the ratio needed to produce a final dispersion with 2 weight percent MCC-GUM) the resulting initial viscosities of the MCC-GUM/water mixture will range between about 120,000 and 180,000 centipoises (cps) and more preferably between about 140,000 and 170,000 cps.
  • Viscosity is measured with a Brookfield Viscometer model RNT equipped with a helipath and T-spindle number C with a rotational speed of 2.5 rpm.
  • the MCC-GUM affects the set characteristics, the bloom (sugar) stability, viscosity or rheology characteristics of the dispersion, final firmness of the dispersion, creaminess and flavor of the dispersion. Generally, the greater the amount of MCC-GUM, the greater the viscosity, the quicker the set and the greater the bloom stability is.
  • the amount of MCC-GUM used in the dispersion will generally range from about 0.2 - 6 weight percent, and preferably about 0.5 - 2.5 weight percent.
  • the MCC-GUM provides a unique function to the dispersions of this invention by affecting sugar crystallization and set of the dispersion. It is theorized the MCC-GUM creates many nucleation sites in the supersaturated solution, and the MCC-GUM produces a viscosity to the dispersion which mediates sugar crystal propagation so as to allow set but prevent sugar bloom, namely, by not allowing the crystals to grow too large. It is hypothesized that the contribution of the strong bonding (thought to be hydrogen bonding) between MCC and the galactomannan or glucomannan gum present is also a contributing factor to the set. This is evidenced by the fact that coprocessed MCC-alginate and MCC- CMC (carboxymethyl cellulose) do not provide set to these dispersions.
  • Sugars used in this invention include liquid and solid sugars, and includes: sucrose, glucose, fructose, dextrose, lactose, oligofructose, maltodextrins such as ones having a dextrose equivalent (DE) of 10 and 15, starches, inulin, polydextrose, invert syrups, corn syrups including high maltose corn syrup, having a DE of about 20-65 and preferably 23, 36, 42 and 63, crystallizable sugar alcohols including isomalt, sorbitol, lactitol, mannitol, maltitol, xylitol, and hydrogenated starch hydrolysate, and mixtures thereof.
  • DE dextrose equivalent
  • Preferred sugars are sucrose, fructose, mannitol, isomalt, lactose, dextrose, and corn syrups having a DE of about 20-65.
  • Sucrose, fructose, mannitol, isomalt, lactose, and dextrose are more preferred, and sucrose, fructose, lactose, and isomalt are most preferred.
  • the amount of sugar in the dispersion will generally range from 50 - 90 percent and preferably from about 60 - 80 percent by weight.
  • sucrose comprise at least a portion of the sugar.
  • sucrose will comprise about 50-100, more preferably about 70-100 and most preferable about 80-95 weight percent of the total weight of sugars in the dispersion.
  • the sucrose will comprise about 65 - 75 weight percent of the total sugars present in the dispersion.
  • the sucrose will comprise about 75-80 weight percent of the total sugars when the dispersion is used to coat a food having an intermediate water activity of about 0.4 - 0.65.
  • the sucrose will comprise about 90 - 100 weight percent ofthe total sugars present when the dispersion is used to coat a food having a high water activity of about 0.65 - 0.8.
  • a mixture of sugars be used, for example, sucrose and at least one other sugar to minimize or prevent sugar bloom or at least one other sugar such as lactose, mannitol, isomalt or other low solubility sugar to help speed the set of the dispersion.
  • low solubility sugar is meant a sugar having a water solubility at 20°C of less than about 25 percent.
  • Lower calorie sugars useful for this purpose include sugar alcohols, non-nutritious sugars, that is, isomalt, oligofructose, polydextrose, mannitol, maltitol, lactitol, xylitol, hydrogenated starch hydrolysate or mixtures thereof.
  • one of the sugars must be a low solubility sugar to achieve a set within about an hour. Examples are mannitol and isomalt.
  • a low solubility sugar will be used in an amount of at least about 8 weight percent and preferably at least amount 15 weight percent. Preferably, the low solubility sugar will not exceed about 50 weight percent of the dispersion. Generally, the less soluble the sugar is, the less of the sugar that will be needed; and the higher the degree of water solubility of the other sugars, the more of the low solubility sugar which will be needed. Similarly, the less water contained in the dispersion, the less of the low solubility sugar which will be needed.
  • At least about 17 weight percent of the lower calorie dispersion will be isomalt when the water content of the dispersion is about 7 weight percent and at least about 35 weight percent of isomalt will be used when the water content of the dispersion is about 11 weight percent.
  • At least about 20 weight percent of the lower calorie dispersion will be mannitol when the water content of the dispersion is about 11 weight percent, and at least about 8 weight percent of the dispersion will be lactose when the dispersion contains about 8 percent by weight water.
  • the sugars affect the set, viscosity, sugar bloom stability of the dispersion, and texture, feel and appearance of the dispersion.
  • the other sugars, except lactose, in combination with sucrose generally reduce the viscosity of the dispersion, and help keep the sugar portion of the dispersion in solution better, thereby decreasing the potential for sugar bloom.
  • replacing a portion of the sucrose with isomalt not only reduces the caloric content of the dispersion, but can produce a coating exhibiting more sheen and snap than an all sucrose formula, has a lower water activity (A of approximately 0.57 versus 0.67) and can set in about 5 to 15 minutes.
  • Lactose and mannitol when used to replace a portion of the sucrose can provide a more fudge-like coating with less snap than isomalt or less sheen which sets within about 15 minutes.
  • the amount of water the dispersion contains will be a function of the desired water activity of the product, the desired viscosity and the amount of MCC-GUM.
  • the amount of water needs to be sufficient to hydrate the MCC-GUM. Generally, it will range from about 2 - 20 weight percent and preferably about 6 - 16 percent by weight.
  • the water may be added by itself or as part of the carbohydrate syrups of the dispersion. At the upper limits ofthe water, it may be necessary to add a preservative to prevent microbial growth if needed for the shelf life of the product, and it may be necessary to heat treat, for example, pasteurize, the dispersion.
  • the fats used will depend upon the desired flavor profile (fats essentially add or enhance flavor), nutritional qualities and texture of the finished dispersion. Generally, the more fat contained in the dispersion, the softer it will be after it has set.
  • the amount of fat in the dispersion generally will be about 0 - 20 weight percent, preferably 0-15 weight percent and more preferably about 0 - 6 weight percent of the weight of the dispersion.
  • Fats useful in this invention include cocoa butter as chocolate liquor, cocoa powder, and straight cocoa butter, milk fat, nonlauric fats, such as cocoa butter, palm oil, soy bean oil, canola and cottonseed oil, lauric fats, such as those derived from coconut and palm kernels, corn oil, olive oil, peanut oil and hydrogenated fats, examples of which are hydrogenated soy bean oil, palm oil, canola oil, and cottonseed oil.
  • Preferred fats are chocolate liquor and low fat cocoa powder.
  • the amount of glycerin (glycerol) component used in the dispersion will depend on the speed of set desired for the dispersion, the water activity of the food product to which the dispersion will be applied and the desired viscosity of the dispersion. Glycerin is used to decrease viscosity ofthe dispersion without the addition of water and to control the water activity of the dispersion. It is preferred that glycerin be added to the dispersion when it is to be used on a food product having a low water activity. Additionally, the more glycerin added generally the softer the set of the dispersion.
  • the amount of glycerin in the dispersion will generally be from about 0 - 25, preferably from about 5 - 15 and more preferably from about 9 - 13 weight percent of the total weight of the dispersion.
  • the glycerin will not exceed more than about 12 percent, since at these levels it can cause a burning sensation or bitterness flavor. Consequently, at amounts of about 12 weight percent and above, it may be necessary to use flavor masking agents to ameliorate the burning or bitterness sensation.
  • the sugar alcohols for example, sorbitol, lactitol, maltitol, xylitol, hydrogenated starch hydrolysate and mixtures thereof, of the sugar portion of the dispersion are also polyols which affect set and water activity.
  • flavoring materials besides those imparted by the fats, can also be used. They will generally be used in an amount of from about 0 - 30 weight percent and preferably from about 0 - 10 weight percent of the total weight of the dispersion. Examples include yogurt powder, peanut powder, fruit powder, milk powder, carob powder and flavor extracts such as vanilla, butterscotch and mint. If the flavoring desired contains fat, it is generally preferable to use a low fat version and to keep the amount of fat low, if that is a desired characteristic of the dispersion.
  • Emulsifiers are often used in traditional fat-based chocolate and compound coatings. Although not needed, they can be added to the dispersions of this invention, for example, to lower viscosity or to affect texture. Emulsifiers are desired when the dispersion contains fat or has a low water activity.
  • a variety of coatings can be obtained by altering the ratio of ingredients, selection of ingredients and parameters of preparation. Such can be readily done by one skilled in the art depending upon the desired use and characteristics of the dispersion.
  • dispersions are useful as food products such as coatings, layers, inclusions such as chocolate chips, peanut butter chips, yogurt chips, butterscotch chips and icings, variegates such as fudge or peanut butter in ice cream, fillings such as creme fillings for cookies or co-extruded devils food cake cookies, centers and fudge.
  • food products which these dispersions can coat include bakery products such as cookies including soft cookies, low moisture biscuits, crackers, cakes, donuts, snack items such as rice cakes, pretzels and granola bars, and confectionery centers such as nougats, caramels, toffees and marshmallows, and ice cream.
  • Inclusions are pieces of food material which may be included within another food product, for example, cookies, cakes and granola bars.
  • pieces are chunks, chips, morsels, bits, layers, and swirls of various flavors such as peanut butter, chocolate, yogurt, butterscotch, vanilla and various fruit flavors.
  • the food products on which the dispersions are used can have low, intermediate or high moisture contents.
  • low moisture content food products having a moisture content of up to about 6 weight percent and preferably less than about 4 weight percent or a water activity, A , of up to about 0.3 and preferably about OJ - 0.2.
  • low moisture foods include biscuits, cookies (rotary, molded and wire cut), crisp granola bars, pretzels and rice cakes.
  • intermediate moisture content is meant food products having a moisture content of about 5 - 16 weight percent and preferably about 8 - 12 weight percent or a water activity, A w , of about 0.3 - 0.7 and preferably about 0.55 - 0.65.
  • Soft cookies and cakes for example, devil's food cake, and confectionery centers are examples of intermediate moisture foods.
  • high moisture content is meant food products having a moisture content of about 12 - 20 weight percent and preferably about 16 - 20 weight percent or a water activity, A , of about 0.7 - 0.9 and preferably about 0.7 - 0.8.
  • a w of greater than about 0.7 one needs to consider the effect of yeasts and molds (A w of about 0.7 - 0.8) and bacteria (A w greater than about 0.8).
  • the dispersion may also be subjected to a heat treatment.
  • high moisture foods include snack cakes, donuts, and cakes. Additionally, when used on high moisture foods, the dispersions after their initial set may soften and become like icing in consistency.
  • a preferred method for production of a dispersion activates the MCC-GUM in water.
  • a high shear mixer having the capability of 10,000 revolutions per minute (rpm), such as the type produced by Silverson machinery, Admix Inc. or Arde Barinco Inc. or Breddo, or a homogenizer can be used to activate the MCC-GUM in water.
  • a shear time of about 7 minutes on a Silverson mixer will produce activated MCC-GUM in the spherical-fibrous state having an initial viscosity of about 120,000 - 180,000 cps at 110° F (Brookfield RVT viscometer, helipath, T-spindle C, 2.5 rpm measured after one minute.) This mixture approximates the texture of sour cream or mayonnaise.
  • the MCC-GUM water blend is added to the glycerin in the formula with a
  • ® propeller mixer for example a Lightnin' mixer, having the capability of 1300 ⁇ m.
  • the MCC-GUM/water blend is inco ⁇ orated rapidly over 1 minute until a smooth mixture is obtained. Addition of the MCC-GUM blend to the glycerin too slowly, for example, over a 5 minute period can result in a precipitation of the MCC-GUM with subsequent loss of MCC-GUM functionality in the dispersion. After obtaining a smooth MCC-GUM/water/glycerin blend, any other liquids in the formula, except for sugar, is added, still using a low shear (propeller mixer) at about 1300 ⁇ m.
  • fructose, or any other non-sucrose sugars are added slowly while continuing to mix with the low shear (propeller mixer) at about 1300 ⁇ m. Mixing is continued for about 5 minutes to ensure dissolution of the sugar.
  • the mixing speed is turned down to about 800 ⁇ m and the rest of the solids are added, for example, sucrose, fat and flavoring materials. These solids represent the bulk of the formula and are added rapidly over 2 minutes.
  • the dispersion becomes very thick and dough like, and then becomes thin and flowable as the sugars dissolve as the temperature of the dispersion increases. The higher the temperature, the more sugars will be dissolved and the lower the viscosity will be.
  • the MCC-GUM is dispersed in water and the glycerin, under high shear until an initial viscosity of about 120,000 to 140,000 cps is achieved
  • the flavoring agent is mixed until inco ⁇ orated into the mixture.
  • This technique of mixing provides for faster dispersion of the MCC-GUM and a more robust coating, for example, one having a decreased potential for the MCC-GUM to flocculate.
  • the temperature of the dispersion needs to be sufficient to cause enough or preferably total dissolution of the sugar to obtain a product with low enough viscosity to process and deliver the desired setting rate.
  • the dispersion will preferably be produced at about 120 - 200° F (48.9 - 93.3° C) and preferably from about 140 - 200° F (60 - 93.3° C).
  • one of the advantages of these dispersions is they can be prepared at temperatures of about 140 - 180° F (60 - 82.2° C) and preferably about 140 - 150° F (60 - 65.6° C) which are often required in current commercial enrobing, dipping and coating processes and still exhibit the ability to set.
  • the preferred temperature ofthe dispersion is 140 - 150° F (60 - 65.6° C) and preferably 140°F (60° C).
  • 140° F ( 60° C) the solubility ofthe sugar, for example, sucrose, is sufficient (about 77 percent) to allow for a flowable dispersion which can be used to coat products.
  • the difference between 140°F (60° C) and room temperature is large enough to allow for significant recrystallization of sugar to give a strong MCC-GUM/sugar matrix to enable quick set.
  • the dispersion After production of the dispersion, it is preferably applied to the food product ("base") (enrobed, extruded or dipped) at the same temperature as it was produced. Since it is believed that it is the recrystallization of sugar into a matrix with MCC- CUM which provides set, this recrystallization is preferably accomplished under static conditions. On the other hand, the coating may be produced at one temperature and applied to the base at another lower temperature with some loss at setting speed and firmness. After its application or extrusion, the dispersion is allowed to set. It is preferred that it set within about an hour and more preferably about 10 - 30 minutes and most preferably about 5 - 15 minutes.
  • Setting time is affected, among other things, by the amount of MCC-GUM and its physical state (spherical or fibrous), by the thickness ofthe coating on the base food, the temperature difference between processing temperature of the dispersion and the temperature at which the set occurs, the shape and size of the food being coated, the amount of non-crystalline sugars which comprise the dispersion and the viscosity of the dispersion prior to its application.
  • the setting of the dispersion is effected by a temperature differential between the dispersion at time of application and the temperature at which the set is allowed to occur. Generally, the greater this temperature differential, the shorter the time period for set.
  • the dispersion can be cooled, for example, the use of a cooling tunnel, at temperatures from about -15 to about 15°C. and preferably from about 5 to about 15°C.
  • a fat-free, chocolate-flavored, aqueous dispersion A fat-free, chocolate-flavored, aqueous dispersion.
  • a dispersion of 100 grams of aggregated MCC-GUM formed by aggregating 85 percent by weight MCC and 15 percent by weight guar gum (referred to as MCC-guar-15 in the examples) in 710 grams of water at room temperature was prepared using a high shear Silverson mixer. The sample was sheared 7 minutes at 10,000 RPM to produce an initial viscosity of
  • a fat-free-chocolate-flavored, aqueous dispersion A fat-free-chocolate-flavored, aqueous dispersion.
  • Example 1 A dispersion of 100 grams of MCC-guar-15 in 710 grams of water at room temperature was prepared using a high shear Silverson mixer as in Example 1. The method of Example 1 was used to combine 162 grams of this dispersion with 85 grams of glycerin. The dry mixture added to this dispersion was composed of 694 grams of sucrose, 25 grams of crystalline fructose, 50 grams of dextrose, and 4 grams of sodium chloride. The remainder of the procedure was identical with Example 1. This coating had a somewhat higher viscosity than that of the coating of Example 1. Also, its greater cling resulted in a thicker coating. The set time was 6 minutes at ambient temperature, and the resulting coating was firmer believed due to the higher level of MCC-guar.
  • Example 1 A dispersion of 100 grams of MCC-guar 15 in 500 grams of water at room temperature was prepared using a high shear Silverson mixer. Dispersion required 30 minutes to develop a weak gel which could be cut with a spatula. The approximate viscosity of this dispersion was 280,000 cps by the Brookfield method used in Example 1. The method of Example 1 was used to combine 120 grams of this dispersion with 85 grams of glycerin. The dry mixture added to this dispersion was composed of 736 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of sodium chloride. The remainder of the procedure was identical with Example 1. This formulation was very thick, resembling an icing which could be extruded rather than being poured during the enrobing process.
  • the product was spread on top of an oatmeal cookie and brownie.
  • the icing was thick enough that it held the shape imparted to it by the knife. In 5 minutes it was not sticky to the touch but upon pressing it was soft like an icing.
  • Organoleptically, the product was smooth and creamy with a clean chocolate flavor release.
  • a chocolate-flavored, 4.5 percent fat aqueous dispersion coating A chocolate-flavored, 4.5 percent fat aqueous dispersion coating.
  • a dispersion of 100 grams of MCC-guar 15 in 630 grams of water at room temperature was prepared using a high shear Silverson mixer. The dispersion required about 15 minutes to achieve a sour cream-like consistency, with a viscosity of 160,000 cps by the standard Brookfield test of Example 1. In a stainless steel beaker heated in a hot water bath at 54.4°C
  • a fat-free, chocolate-flavored, aqueous dispersion A fat-free, chocolate-flavored, aqueous dispersion.
  • a dispersion of 84 grams of MCC-guar- 15 in 592 grams of water at room temperature was prepared using a high shear Silverson mixer. After 15 minutes of high speed shearing, the dispersion had the consistency of sour cream.
  • a stainless steel beaker was placed 100.95 grams of glycerin, and the beaker was placed in a water bath heated at 60°C (140°F).
  • a chocolate-flavored, 4.5 percent fat food dispersion containing only sucrose is provided.
  • a dispersion of 100 grams of MCC-guar- 15 in 674 grams of water at room temperature was prepared using a high shear Silverson mixer. After 20 minutes of high speed shearing, the dispersion had the consistency of sour cream and a viscosity of 180,000 cps by the standard Brookfield technique cited in Example 1. In a stainless steel beaker heated at 60°C (140°F) was
  • the coating set up in about 5 minutes after which the coated cakes were able to be packaged.
  • the coated cake could be easily picked up and resembled a brittle icing in the mouth.
  • the viscosity was measured as being 1520 cps. After 9 months packaged in a polypropylene barrier, no bloom was evident, and the coating still had a rich dark chocolate appearance.
  • a chocolate-flavored, 5% fat, aqueous dispersion A chocolate-flavored, 5% fat, aqueous dispersion.
  • a dispersion of 93.75 grams of MCC-guar- 15 in 622.5 grams of water at room temperature was prepared using a high shear Silverson mixer.
  • this dispersion 286.5 grams of this dispersion.
  • a dry mixture composed of 1050 grams of 10X powdered sucrose and 6.0 grams of sodium chloride.
  • a mixture of 150 grams of molten chocolate liquor, 3.75 grams of vanilla flavor, and 3.75 grams of polysorbate 60, an emulsifier were added to the coating formulation.
  • This mixture was heated for 10 minutes before dipping doughnuts (high in moisture content) in it to enrobe them.
  • the set time of this formulation was 10 minutes after which the coated doughnuts could be packaged.
  • the A of this formulation was 0.784 which requires that the formulation be pasteurized prior to the enrobing process to prolong shelf life and avoid the growth of yeast and mold.
  • This formulation is also effective for enrobing other baked goods such as brownies, which, like doughnuts, have an A of approximately 0.8.
  • the coating was firm, could be handled and had an excellent chocolate flavor and mouthfeel.
  • a chocolate-flavored, 14.05 percent fat aqueous dispersion A chocolate-flavored, 14.05 percent fat aqueous dispersion.
  • a dispersion of 90 grams of MCC-guar- 15 in 606.6 grams of water at room temperature was prepared using a high shear Silverson mixer. After 15 minutes of high speed shearing, the dispersion had the consistency of sour ® cream.
  • a stainless steel beaker stirred by a Lightnin' mixer fitted with a large blade was placed 72 grams of glycerin, and the beaker was heated in a water bath at 60°C (140°F). To this beaker was added 139.3 grams ofthe dispersion, and the resulting mixture was stirred until it had a smooth consistency.
  • a dry mixture composed of 604.08 grams of 10X powdered sucrose and 3.6 grams of sodium chloride was rapidly added to the dispersion.
  • the mixture was covered and heated for 30 minutes to solubilize the sucrose.
  • a molten mixture composed of 81 grams of chocolate liquor and 100 grams of hydrogenated soybean oil (m.p. 71 J °C (160°F)) was added to the coating formulation.
  • the resulting mixture was heated for an additional 10 minutes after which nougat centers were enrobed with this coating mixture.
  • the coating was softer than other coatings lacking an equivalent fat content, and it required 15 minutes to set sufficiently to be packaged.
  • the flavor of this coating was rated as being particularly good.
  • the Brookfield RNT viscosity of the molten coating formulation was measured using spindle C operated at 10 ⁇ m as being 2500 cps.
  • a dispersion of 100 grams of MCC-guar- 15 in 710 grams of water at room temperature was prepared using a high shear Silverson mixer. After 7 minutes of high speed shearing, the dispersion had the consistency of sour cream and a viscosity of 140,000 cps by the standard Brookfield method of
  • Example 1 In a stainless steel beaker stirred by a Lightnin' mixer fitted with a large blade was placed 85 grams of glycerin, and the beaker was heated in a water bath at 60°C (140°F). To this beaker was added 162 grams of the dispersion, and the resulting mixture was stirred until it had a smooth consistency. A dry mixture composed of 684 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of sodium chloride was rapidly added to the dispersion. This mixture was covered and heated for 30 minutes to solubilize the sugars. To the mixture was added 40 grams of defatted cocoa powder.
  • the resulting mixture was heated for 10 minutes and then allowed to cool to 48.9°C (120°F) before being transferred to a pastry bag and being extruded in the form of a chocolate chip onto waxed paper.
  • An initial set was obtained in 15 minutes, but at this point the chips were too soft to mix into dough without breakage. Therefore a curing period was employed to dry the chips further for a firmer texture.
  • Curing time at room temperature for the chocolate chips produced was 24 hours. By allowing the mixture to cool and set up, and then remelting it, the chocolate chips produced in this manner solidified in about 7 hours.
  • a chocolate-flavored, fat-free, aqueous dispersion A chocolate-flavored, fat-free, aqueous dispersion.
  • Example 1 The method of Example 1 was used to prepare a fat-free, aqueous dispersion, omitting only the initial dispersion step.
  • Glycerin weighing 85 grams was thoroughly mixed with 142 grams of water and 20 grams of sucrose in a stainless steel beaker heated in a water bath at 60°C (140°F).
  • a dry mix 704 grams of sucrose, 25 grams of crystalline fructose, and 4 grams of salt.
  • This mixture was heated at 60°C (140°F) for 30 minutes to solubilize the sugars.
  • 40 grams of defatted cocoa powder (DeZaan cocoa containing 10-12% fat) was added to the mixture. Heating was continued for an additional 5 minutes.
  • Example 2 a comparable formulation (Example 2) containing 2.0% by weight of MCC-guar- 15 had set to a soft coating, but the formulation without MCC-guar- 15 was still soft and sticky. After 6 minutes the MCC-guar- 15 containing coating had set well, but the other coating was described as being mushy. Fifteen minutes after applying the coatings the MCC-guar- 15-containing coating had set to the point where it could be picked up, although it was not packaged for an additional 15 minutes. In contrast, the coating of this example was still soft after 15 minutes, and, when packaged after 30 minutes stuck to the packaging material.
  • each formulation was poured into a pan and allowed to cool completely.
  • the MCC-guar- 15- containing formulation set up to a fudge, but the one lacking the MCC-guar- 15 never did set up.
  • Oatmeal cookies enrobed with the formulation without a MCC-guar and sealed in a polyethylene-polypropylene colaminate exhibited significant blooming by the third day of storage as well as exhibiting a less creamy mouthfeel and soft texture. Samples with the MCC-guar showed no bloom after 3 months and had a firm texture with a creamy, melt-away feel in the mouth.
  • Dispersion 11 It had a water activity (A ) of 0.68.
  • a portion (162 grams) ofthe dispersion was placed in a 1000 mL beaker which was stirred at 1300 ⁇ m with a Lightnin' ® mixer, and the beaker was immersed in a 65.6°C (150°F) water bath.
  • To the dispersion was added 35.5 grams of water with 5 minutes of mixing.
  • To this more dilute dispersion was added 70.0 grams of fructose, and this mixture was stirred for 5 minutes at 1300 ⁇ m.
  • a dry combination of 664.0 grams of sucrose (10X) and 4.0 grams of salt was added to the beaker, followed by 25 minutes of mixing at 800 ⁇ m.
  • Dispersion 11 (162.0 grams) was placed in a 1000 mL beaker, and the beaker was placed in a 65.6°C (150°F) water bath.
  • a Lightnin' ® mixer was added 334 grams of a dry mixture comprised of 332 grams of sucrose (10X) and 2 grams of salt. After mixing for a period of time, 49.5 grams of glycerin was added to the mixture, and mixing was continued until the mixing time after the two additions totaled 15 minutes.
  • a second portion (334 grams) of the dry mixture comprised of 332 grams of sucrose and 2 grams of salt was added, followed by 15 minutes of mixing. The mixture at this point was thin and flowed readily.
  • Example 13 A portion of Dispersion 11 (81.0 grams) was placed in a 1000 mL beaker which was placed in a 65.6°C (150°F) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The
  • cocoa powder was added and mixed for 5 minutes. Next, 35.0 grams of fructose was added and mixed at 500 ⁇ m for 10 minutes. The water activity of this coating was 0.62.
  • a moon pie was dipped in this coating at 66.7°C (152°F). The coated moon pie was cooled with a fan running at low speed. After 4 minutes it was possible to touch the surface without leaving the impression of a finge ⁇ rint. The moon pie was able to be picked up after 6 minutes without harming the appearance of the coating and could have been packaged. Packaging was done 10-12 minutes after the moon pie was dipped. Two weeks after the coating was applied to the moon pie there was no visible bloom.
  • Dispersion 11 81.0 grams was placed in a 1000 mL beaker which was placed in a 65.6°C (150°F) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The
  • ® resulting mixture was mixed with a Lightnin' mixer at 1300 ⁇ m for 3 minutes, resulting in a smooth, creamy dispersion. To the dispersion was then added 35.0 grams of fructose and mixing was continued at 1300 ⁇ m for 5 minutes. During this mixing there appeared to be a very slight amount of flocculation. Next, 334 grams of a dry mixture comprised of 332 grams of sucrose (10X) and 2 grams of salt was added. This mixture was mixed at 800 ⁇ m for 30 minutes after which 7.5 grams of low fat ( ⁇ 10-12%) cocoa powder was added and mixed at 500 ⁇ m for 10 minutes. The coating mixture was smooth and had a low viscosity.
  • a moon pie was dipped in this coating at 63.9°C (147°F), and the coated moon pie was cooled and dried with a fan running at low speed. After 4 minutes it was possible to touch the surface leaving no impression of a finge ⁇ rint.
  • the moon pie coating was hard and the pie able to be picked up after 5 minutes without harming the appearance of the coating.
  • the coating appeared to be slightly grainy compared to the coatings of Examples 11- 13, but still acceptable.
  • the water activity of this coating was 0.65 at 25°C, and the water activity of the coated moon pie was 0.66.
  • the water activity of the uncoated moon pie was 0.63. Two weeks after the coating was applied to the moon pie there was no visible bloom.
  • Dispersion 11 81.0 grams was placed in a 1000 mL beaker which was placed in a 65.6°C (150°F) water bath. To the dispersion was added a mixture of 17.75 grams of deionized water and 24.75 grams of glycerin. The
  • Dispersion 16 A dispersion was prepared as for Dispersion 11 except that the Silverson high shear mixer was operated at high speed ( ⁇ 10,000 ⁇ m) for 9 minutes. The resulting dispersion had a viscosity of 164,000 cps at 54.4°C (130°F). This dispersion is referred to as Dispersion 16 in subsequent examples. A portion of this dispersion (121.5 grams) was placed in a 1000 mL beaker which was placed in a 60°C (140°F) water bath. The beaker was stirred with a Lightnin' mixer operated at 1300 ⁇ m. Additional water (30J grams) was added to the dispersion which was mixed for 2 minutes, resulting in a smooth, creamy dispersion.
  • Oatmeal cookies (water activity of 0.55) were dipped in the coating, covering one-half the cookie, and placed on waxed paper while being cooled and dried without a fan. After 8 minutes of cooling, it was possible to touch the top surface of the coating without leaving the impression of a finge ⁇ rint. At this time, moving the cookie on the waxed paper caused a slight smearing. After 15 minutes of cooling, the cookies could have been packaged.
  • the water activity of the coating was 0.58-0.60 at 28°C.
  • Example 17 A portion (60.75 grams) of Dispersion 16 was placed in a beaker which was placed in a 60°C (140°F) water bath. To this dispersion was added 15.05 grams of
  • Example 15 After addition of the dry blend to the dispersion, the viscosity was very similar to the corresponding mixture in Example 15. It also had a yellowish cast to it. The complete coating mixture was similar in viscosity to that of Example 15 and had a slightly sandy mouthfeel. Oatmeal cookies were dipped in this coating as in Example 16. After 30 minutes of cooling the top surface was hard enough to be touched without leaving the impression of a finge ⁇ rint, but the bottom was still sticky. After 1 hour the cookies were able to be packaged. After storage for 74 days, no bloom was evident with this coating, and it had a bit of sheen. The water activity of the coating was 0.58.
  • Example 18 A portion (60.75 grams) of Dispersion 16 was placed in a beaker. To this dispersion was added 15.05 grams of deionized water and the beaker was placed in a
  • Oatmeal cookies were dipped in the coating as in Example 16 and allowed to cool at ambient temperature without using a fan. After 1 hour only a slight impression of a finge ⁇ rint was left when the cookies were touched. Fifteen minutes later the cookies were removed from the waxed paper cleanly and had only a slight stickiness. The coating was not very glossy, appeared more like a fat-containing coating, but not very glossy. More than 160 days after the cookies were coated, there was no evidence of bloom.
  • Example 17 The procedure of Example 17 was used except that the dry mix was comprised of 186.5 grams of sucrose (10X), 180 grams of isomalt PF, and 1 gram of salt, and it was added in two separate additions with the glycerin being added in between.
  • the glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and mixed at 800 ⁇ m for 15 minutes. After the second portion of the dry mix was added, the mixture was stirred for 25 minutes at 800 ⁇ m before adding the cocoa powder. Oatmeal cookies were dipped in the coating as in
  • Example 16 and allowed to cool at ambient temperature without using a fan. After 6.5 minutes no finge ⁇ rint was left when the cookies were touched. After 10 minutes the coating on the cookies looked like a fat-containing compound coating. Five minutes later the cookies were packaged, and the coating was judged to be good. A few months after the cookies were coated, there was no evidence of bloom.
  • Example 20
  • Example 19 The procedure of Example 19 was utilized except that the dry blend was comprised of 166.5 grams of sucrose (10X), 150 grams of mannitol, 50 grams of sorbitol, and 1 gram of salt.
  • the glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and stirring continued at 800 ⁇ m for 15 minutes.
  • the second portion ofthe dry mix was then added, and was stirred for 15 minutes at 800 ⁇ m before adding the low fat cocoa powder which was mixed in at 500 ⁇ m for 10 minutes.
  • the coating mixture had a higher viscosity than a similar coating mixture containing only sucrose, but was able to coat oatmeal cookies as in Example 16.
  • Example 19 The procedure of Example 19 was utilized except that the dry blend was comprised of 166.5 grams of sucrose (10X), 125 grams of mannitol, 75 grams of polydextrose, and 1 gram of salt.
  • the glycerin (41.7 grams) was added immediately after the first half of the dry mix was added and stirring continued at 800 ⁇ m for 15 minutes. After the second portion ofthe dry mix was added, the mixture was stined for 15 minutes at 800 ⁇ m before adding the cocoa powder, which was then mixed at 500 ⁇ m for 10 minutes.
  • the coating mixture had a high viscosity and was able to coat oatmeal cookies as in Example 16. After cooling for 10 minutes, the coating had started to set; however, the bottom of the cookie was very sticky, adhering to the waxed paper. The coating was still shiny after 45 minutes of cooling, but the surface was hard enough to touch. The bottom remained soft and sticky. Evaluation after 24 hours showed that the coating had set hard, was smoother than Example 20, did not have any snap, and there was no evidence of bloom.

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Abstract

L'invention concerne des dispersions alimentaires à teneur réduite en matières grasses qui se présentent sous forme d'une dispersion aqueuse de sucre et d'un agrégat de cellulose microcristalline et d'une gomme sélectionnée à partir de la gomme de galactomannan, de la gomme de glucomannan et de mélanges de celles-ci. Ces dispersions, ayant la capacité de se solidifier, présentent un blanchiment cristallin stabilisé et une rhéologie similaire à celles des enrobages de chocolat non dégraissé. Ces dispersions sont utilisées, par exemple, dans les enrobages alimentaires, les inclusions alimentaires et les confiseries de type caramel. L'invention concerne également un procédé de solidification d'une dispersion à teneur élevée en sucre sur un solide, ce solide étant mou ou ferme à température ambiante.
PCT/US1996/010655 1995-06-23 1996-06-21 Dispersions alimentaires a teneur reduite en matieres grasses WO1997000617A1 (fr)

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US719295P 1995-11-01 1995-11-01
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Cited By (7)

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Publication number Priority date Publication date Assignee Title
EP0943244A2 (fr) * 1998-03-17 1999-09-22 Kraft Foods, Inc. Confiserie enrobée à teneur réduite en calorie
EP0993253A1 (fr) * 1997-06-25 2000-04-19 Nutritional Technologies, Inc. Compostions proteiques non grasses tartinables
EP1031285A1 (fr) * 1999-02-22 2000-08-30 Societe Des Produits Nestle S.A. Chocolat ou composition d'enrobage comprenant un hydrocolloide
WO2002030212A2 (fr) * 2000-10-13 2002-04-18 Olivia Gourmet (1996) Ltd. Pate a tartiner au chocolat
WO2005107499A1 (fr) * 2004-05-12 2005-11-17 Curti, Alessandro Compositions alimentaires
WO2012031682A1 (fr) * 2010-08-23 2012-03-15 Bahlsen Gmbh & Co. Kg Produit de collation à base de muesli et son procédé de fabrication
WO2015148516A1 (fr) * 2014-03-26 2015-10-01 Intercontinental Great Brands Llc Composition de garniture centrale à double dispersion et procédé

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EP0515864A1 (fr) * 1991-05-01 1992-12-02 Hershey Foods Corporation Utilisation de hydrocolloides pour la formulation et la production de confiseries à gras bas et l'activité bas d'eau et procédé
US5192569A (en) * 1989-05-26 1993-03-09 Fmc Corporation Fat-like bulking agent for aqueous foods comprising microcrystalline cellulose and a galactomannan gum
US5230918A (en) * 1992-04-09 1993-07-27 Kraft General Foods, Inc. Cake icing composition utilizing a food modifying composition and process for making same
WO1995001729A1 (fr) * 1993-07-09 1995-01-19 Fmc Corporation Fromage a teneur reduite en graisses et procede de fabrication de ce dernier
WO1995026643A1 (fr) * 1994-04-04 1995-10-12 Fmc Corporation Agregats de cellulose microcristalline et de glucomannane

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Publication number Priority date Publication date Assignee Title
US5192569A (en) * 1989-05-26 1993-03-09 Fmc Corporation Fat-like bulking agent for aqueous foods comprising microcrystalline cellulose and a galactomannan gum
EP0515864A1 (fr) * 1991-05-01 1992-12-02 Hershey Foods Corporation Utilisation de hydrocolloides pour la formulation et la production de confiseries à gras bas et l'activité bas d'eau et procédé
US5230918A (en) * 1992-04-09 1993-07-27 Kraft General Foods, Inc. Cake icing composition utilizing a food modifying composition and process for making same
WO1995001729A1 (fr) * 1993-07-09 1995-01-19 Fmc Corporation Fromage a teneur reduite en graisses et procede de fabrication de ce dernier
WO1995026643A1 (fr) * 1994-04-04 1995-10-12 Fmc Corporation Agregats de cellulose microcristalline et de glucomannane

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0993253A1 (fr) * 1997-06-25 2000-04-19 Nutritional Technologies, Inc. Compostions proteiques non grasses tartinables
EP0993253A4 (fr) * 1997-06-25 2001-04-11 Ventura Joseph Compostions proteiques non grasses tartinables
EP0943244A3 (fr) * 1998-03-17 1999-11-24 Kraft Foods, Inc. Confiserie enrobée à teneur réduite en calorie
EP0943244A2 (fr) * 1998-03-17 1999-09-22 Kraft Foods, Inc. Confiserie enrobée à teneur réduite en calorie
AU772976B2 (en) * 1999-02-22 2004-05-13 Societe Des Produits Nestle S.A. Chocolate or compound coating with unique texture
EP1031285A1 (fr) * 1999-02-22 2000-08-30 Societe Des Produits Nestle S.A. Chocolat ou composition d'enrobage comprenant un hydrocolloide
US6251448B1 (en) 1999-02-22 2001-06-26 Nestec Sa Chocolate or compound coating with unique texture
WO2002030212A2 (fr) * 2000-10-13 2002-04-18 Olivia Gourmet (1996) Ltd. Pate a tartiner au chocolat
WO2002030212A3 (fr) * 2000-10-13 2002-07-11 Olivia Gourmet 1996 Ltd Pate a tartiner au chocolat
WO2005107499A1 (fr) * 2004-05-12 2005-11-17 Curti, Alessandro Compositions alimentaires
WO2012031682A1 (fr) * 2010-08-23 2012-03-15 Bahlsen Gmbh & Co. Kg Produit de collation à base de muesli et son procédé de fabrication
CN103079409A (zh) * 2010-08-23 2013-05-01 巴尔森有限责任两合公司 具有穆兹利的小吃食品及其生产方法
WO2015148516A1 (fr) * 2014-03-26 2015-10-01 Intercontinental Great Brands Llc Composition de garniture centrale à double dispersion et procédé

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