WO1998041109A1 - Produit alimentaire congele renfermant des peptides abaissant le point de congelation - Google Patents

Produit alimentaire congele renfermant des peptides abaissant le point de congelation Download PDF

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Publication number
WO1998041109A1
WO1998041109A1 PCT/EP1998/001577 EP9801577W WO9841109A1 WO 1998041109 A1 WO1998041109 A1 WO 1998041109A1 EP 9801577 W EP9801577 W EP 9801577W WO 9841109 A1 WO9841109 A1 WO 9841109A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
frozen
afp
product
frozen food
Prior art date
Application number
PCT/EP1998/001577
Other languages
English (en)
Inventor
Richard Anthony Fenn
Simon John Ingman
Keith Smallwood
Original Assignee
Unilever N.V.
Unilever Plc
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 GBGB9717204.3A external-priority patent/GB9717204D0/en
Application filed by Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU70370/98A priority Critical patent/AU7037098A/en
Publication of WO1998041109A1 publication Critical patent/WO1998041109A1/fr

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Classifications

    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N15/00—Mutation or genetic engineering; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification; Use of hosts therefor
    • C12N15/09—Recombinant DNA-technology
    • C12N15/63—Introduction of foreign genetic material using vectors; Vectors; Use of hosts therefor; Regulation of expression
    • C12N15/79—Vectors or expression systems specially adapted for eukaryotic hosts
    • C12N15/82—Vectors or expression systems specially adapted for eukaryotic hosts for plant cells, e.g. plant artificial chromosomes (PACs)
    • C12N15/8241—Phenotypically and genetically modified plants via recombinant DNA technology
    • C12N15/8261—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield
    • C12N15/8271—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance
    • C12N15/8273—Phenotypically and genetically modified plants via recombinant DNA technology with agronomic (input) traits, e.g. crop yield for stress resistance, e.g. heavy metal resistance for drought, cold, salt resistance

Definitions

  • the invention relates to food products containing Antifreeze peptides (AFPs) , in particular to frozen food products containing AFPs.
  • AFPs Antifreeze peptides
  • AFPs Anti-freeze peptides
  • some AFPs may be capable of increasing the smooth texture of aerated frozen food products such as ice cream.
  • AFPs Up till now, however the use of AFPs has not been applied to commercially available food products.
  • One reason for this is that up till now it has proved difficult to reproducibly produce a frozen food product having the desired texture and eating characteristics.
  • the present invention relates to a frozen food product comprising AFP, wherein the fractional ice phase volume in the product is below 0.27.
  • AFP has the meaning such as well-known in the art, see for example “Antifreeze proteins and their potential use in frozen food products", Marilyn Griffith and K. Vanya Ewart, Biotechnology Advances, Vol 13, pp 375-402, 1995.
  • Anti-freeze peptides have been described in various literature places. Also these literature places suggest their use in food products, but normally no actual indications are given how to prepare food products of good quality on an industrial scale.
  • WO 90/13571 discloses antifreeze peptides produced chemically or by recombinant DNA techniques from plants.
  • the AFPs can suitably be used in food-products such as ice cream. Again no guidelines are given as to how to obtain smooth textures.
  • WO 92/22581 discloses AFPs from plants, which can be used for controlling ice crystal growth in ice cream. This document also describes a process for extracting a polypeptide composition from intercellular spaces of plants by infiltrating leaves with an extraction medium without rupturing the plant cells.
  • the present invention aims at providing the food manufacturer a greater flexibility of using AFP material in frozen food products when aiming to obtain a product with improved recrystallisation properties in combination with a good texture.
  • the texture of frozen food products containing AFPs can markedly be improved by carefully controlling the phase volume of the ice in the product.
  • Frozen food products contain a certain amount of ice, usually present in the form of ice-crystals.
  • the fractional phase volume of the ice is that part of the volume of the frozen product that is filled with ice.
  • the ice phase volume can be calculated, such as for example illustrated in the examples.
  • Applicants have now found that surprisingly a relatively low phase volume of the ice in the frozen product containing AFP, favourably contributes to the textural properties of said product.
  • low ice phace volumes in frozen products with AFP may lead to improved firmness, creamy texture and crumbliness as compared to the same products with a high ice phase volume.
  • the fractional ice phase volume in products of the invention is less than 0.27, more preferred less than 0.26, most preferred less than 0.25.
  • the ice phase volume will be more than 0.05, more generally more than 0.10, most preferred more than 0.15.
  • the fractional ice-phase volume is preferably determined at the storage temperature of the frozen food.
  • the appropriate levels for the fractional ice phase volume in the frozen product can be achieved by several suitable methods e.g. by adapting the processing route, the formulation and/or the storage conditions of the frozen food product. It is believed to be well within the ability of the skilled person to select those conditions which lead to the desired phase volume of the ice.
  • the AFP containing food product is stored at relatively high temperatures say from -2 °C to -15 °C, more preferred from -6 to -14 °C, or -10 to -12 °C .
  • compositions of the invention may be aerated to increase the phase volume of air an correspondingly reduce the phase volume of the ice-crystals.
  • product re-formulation may be used to reduce the ice phase volume in the product.
  • the amount of fat may be increased or the amount of other ingredients which tend to be present in the non-frozen phase (e.g. proteins or fillers such as maltodextin) .
  • ingredients may be added which lead to lowering of the freezing point of the composition such as alcohols like glycol or sugars or salts leading to a reduction of the ice phase volume.
  • Frozen food products of the invention may be any food product which can be stored and/or eaten in the frozen state.
  • frozen food products which may contain AFPare processed food products such as for example frozen bakery products e.g. doughs, batters, cakes etc, frozen culinary products for example soups, sauces, pizzas, frozen vegetable products such a compote, mashed potato, tomato paste etc.
  • a very preferred food product according to the invention is a frozen confectionery product.
  • the term frozen confectionery product includes milk containing frozen confections such as ice-cream, frozen yoghurt, sherbet, sorbet, ice milk and frozen custard, water-ices, granitas and frozen fruit purees.
  • Especially preferred products of the invention are ice-cream and water-ice.
  • Frozen products according to the invention are preferably aerated.
  • the level of aeration is more than 50%, more preferably more than 70%, most preferable more than 90%.
  • the level of aeration will be less than 400%, more general less than 300, most preferred less than 200%.
  • an increase in the level of aeration may be used to decrease the ice phase volume in the frozen product.
  • the level of AFPs in the frozen food product of the invention is from 0.0001 to 0.5 wt% based on the final product.
  • the AFP for use in products of the invention can be any AFP suitable for use in food products.
  • suitable sources of AFP are for example given in the above mentioned article of Griffith and Vanya Ewart.
  • the AFP's can be obtained from their sources by any suitable process, for example the isolation processes as described in the above mentioned documents.
  • AFP materials are fish.
  • fish AFP materials are AFGP (for example obtainable from Atlantic cod, Greenland cod and To cod) , Type I AFP (for example obtainable from Winter flounder, Yellowtail flounder, Shorthorn sculpin and Grubby sculpin) , Type II AFP (for example obtainable from Sea raven, Smelt and Atlantic herring) and Type III AFP (for example obtainable from Ocean out, Atlantic wolffish, Radiated shanny, Rock gunnel and Laval's eelpout) .
  • AFGP for example obtainable from Atlantic cod, Greenland cod and To cod
  • Type I AFP for example obtainable from Winter flounder, Yellowtail flounder, Shorthorn sculpin and Grubby sculpin
  • Type II AFP for example obtainable from Sea raven, Smelt and Atlantic herring
  • Type III AFP for example obtainable from Ocean out, Atlantic wolffish, Radiated shanny, Rock gunnel and Laval's eelpout
  • AFP material Another possible source of AFP material are invertebrates. Also AFPs may be obtained from Bacteria.
  • a third possible source of AFP material are plants.
  • plants containing AFPs are garlic-mustard, blue wood aster, spring oat, winter cress, winter canola, Brussels sprout, carrot, Dutchman's breeches, spurge, daylily, winter barley, Virginia waterleaf, narrow-leaved plantain, plantain, speargrass, Kentucky bluegrass, Eastern cottonwood, white oak, winter rye, bittersweet nightshade, potato, chickweed, dandelion, spring and winter wheat, triticale, periwinkle, violet and grass.
  • Both natural occurring species may be used or species which have been obtained through genetic modification.
  • micro-organisms or plants may be genetically modified to express AFPs and the AFPs may then be used in accordance to the present invention.
  • Genetic manipulation techniques may be used to produce AFPs. Genetic manipulation techniques may be used to produce AFPs having at least 80%, more preferred more than 95%, most preferred 100% homology to the AFP's directly obtained from the natural sources. For the purpose of the invention these AFPs possessing this high level of homology are also embraced within the term "AFPs".
  • the genetic manipulation techniques may be used as follows: An appropriate host cell or organism would be transformed by a gene construct that contains the desired polypeptide.
  • the nucleotide sequence coding for the polypeptide can be inserted into a suitable expression vector encoding the necessary elements for transcription and translation and in such a manner that they will be expressed under appropriate conditions (eg in proper orientation and correct reading frame and with appropriate targeting and expression sequences) .
  • the methods required to construct these expression vectors are well known to those skilled in the art .
  • a number of expression systems may be utilised to express the polypeptide coding sequence. These include, but are not limited to, bacteria, yeast insect cell systems, plant cell culture systems and plants all transformed with the appropriate expression vectors.
  • a wide variety of plants and plant cell systems can be transformed with the nucleic acid constructs of the desired polypeptides .
  • Preferred embodiments would include, but are not limited to, maize, tomato, tobacco, carrots, strawberries, rape seed and sugar beet.
  • AFPs are derived from fish or plants. Especially preferred is the use of fish proteins of the type III, most preferred HPLC 12 as described in our case WO 97/02343. From plants especially the use of AFPs from carrot (see PCT/EP97/06181 ) or grass (see PCT/EP97/03634) are preferred.
  • the AFPs may consist of a mixture of two or more different AFPs.
  • AFPs are chosen which have significant ice-recrystallisation inhibition properties. This can be measured in accordance to example I.
  • AFPs in accordance to the invention provide an ice particle size upon recrystallisation -as measured in accordance to the examples- of less than 20 ⁇ m, more preferred from 5 to 15 ⁇ m.
  • the level of solids in the frozen food product is more than 2 wt%, more preferred from 4 to 70wt%.
  • the method of preparing the frozen food product of the invention can be selected from any suitable method for the preparation of frozen food products.
  • the AFP's can generally be added at various stages of the preparation, for example it can be added in the first pre-mix of ingredients or can later be added during a later stage of the preparation process. For some applications it is sometimes preferred to add the AFP's at a relatively late stage of the production process, for example after (partial) pre-freezing of the product.
  • the freezing process of the invention will generally include the freezing of the composition say to a temperature of less than -2 °C, say from -80 to -5 °C . If desired, products of the invention do not need to be subjected to low temperatures to avoid ice-crystal growth.
  • the products may for example be frozen without the need to use low temperatures say less than -25°C and can also be stored at temperatures which are higher than traditional temperatures to store frozen confectionery products.
  • a storage temperature of -2 to -15 °C, for example -10 to -14 °C may be advantageous, for other applications, storage at lower temperatures e.g. -15 °C or less, particularly from -16 to -60 °C, e.g. around -18 °C may be preferred.
  • AFPs For some applications it may be advantageous to include a mixture of two or more different AFPs into the food product.
  • One reason for this can for example be that the plant source for the AFP's to be used, contains more than one AFP and it is more convenient to add these, for example because they are both present in the AFP source to be used. Alternatively it may sometimes be desirable to add more than one AFP from different sources.
  • Recrystallisation inhibition properties can measured using a modified "splat assay" (Knight et al, 1988). 2.5 ⁇ l of the solution under investigation in 30% (w/w) sucrose is transferred onto a clean, appropriately labelled, 16 mm circular coverslip. A second coverslip is placed on top of the drop of solution and the sandwich pressed together between finger and thumb. The sandwich is dropped into a bath of hexane held at -80°C in a box of dry ice. When all sandwiches have been prepared, sandwiches are transferred from the -80°C hexane bath to the viewing chamber containing hexane held at -6°C using forceps pre-cooled in the dry ice.
  • LUCIA image analysis system
  • the ice-crystal size number (average length) is less than 20 ⁇ , preferably from 5-15 ⁇ m this is a sign of good ice-crystal recrystallisation inhibition properties.
  • the ice-crystal size can conveniently be determined by highlighting the crystals manually and drawing around the perimeter. Images of the highlighted crystals can then be measured using image analysis software which counts the number of pixels to complete the longest straight line (length) , shortest straight line (breadth) and the aspect ratio (length/breadth) . The number average length is used as particle size.
  • Pre-mixes for preparing ice-cream were made by mixing:
  • Ice phase volumes were calculated by first calculating the amount of water that will freeze. This is done by the following method:
  • Ci is the concentration of the ingredient i that is required to depress the freezing temperature of water to the temperature T and Si is the concentration of the ingredient in the formulation.
  • volume fraction of the ice in the unaerated product can then be calculated as:
  • the total volume factor (wrt the unfrozen product) of the frozen unaerated product can then be calculated as :
  • the fractional ice phase volume of the unaerated product can be calculated by dividing the result of (p) by the result of (r) : (s) (p) / (r)
  • fractional air phase volume can be calculated by:
  • fractional ice phase volume in the aerated product can then be calculated by:
  • Hardness measurements were made on the 6 formulations described above by using a Hounsfield HTE hardness tester at -18°C using a 10 mm diameter probe penetrating a block of the ice-cream at a rate of 400 mm/min to a depth of 20 mm. In these measurements an increased hardness corresponds to increased brittleness.
  • This example illustrates the method of calculation of the amount of water that will freeze for the following model formulation at -20°C :
  • lactose ( ( 100 / c lactose ) - l ) * s lactose
  • the total amount of water to be frozen (ice) is equal to:

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Abstract

L'invention concerne un produit alimentaire congelé renfermant des peptides abaissant le point de congélation. Dans ce produit, le volume de la phase de glace fractionnée est inférieur à 0,27.
PCT/EP1998/001577 1997-03-14 1998-03-12 Produit alimentaire congele renfermant des peptides abaissant le point de congelation WO1998041109A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU70370/98A AU7037098A (en) 1997-03-14 1998-03-12 Frozen food product containing anti-freeze peptides

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP97301719.7 1997-03-14
EP97301719 1997-03-14
GBGB9717204.3A GB9717204D0 (en) 1997-08-13 1997-08-13 Frozen food product
GB9717204.3 1997-08-13

Publications (1)

Publication Number Publication Date
WO1998041109A1 true WO1998041109A1 (fr) 1998-09-24

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PCT/EP1998/001577 WO1998041109A1 (fr) 1997-03-14 1998-03-12 Produit alimentaire congele renfermant des peptides abaissant le point de congelation

Country Status (4)

Country Link
AR (1) AR012056A1 (fr)
AU (1) AU7037098A (fr)
PA (1) PA8448501A1 (fr)
WO (1) WO1998041109A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000053025A1 (fr) * 1999-03-10 2000-09-14 Unilever Plc Preparation de glace
WO2005058058A1 (fr) * 2003-12-10 2005-06-30 Unilever Plc Produit de confiserie surgele contenant des proteines de structuration de glace
EP1917865A1 (fr) 2006-10-20 2008-05-07 Nestec S.A. Peptides structurant la glace d'origine laitière

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677443A (en) * 1969-07-14 1972-07-18 Dca Food Ind Apparatus for dispensing frozen comestibles
US4234611A (en) * 1977-01-28 1980-11-18 Rich Products Corporation Soft intermediate-moisture frozen puddings and fillings
EP0427544A2 (fr) * 1989-11-10 1991-05-15 Fuji Oil Company, Limited Procédé de fabrication de chocolat contenant de l'eau
EP0456622A1 (fr) * 1990-05-08 1991-11-13 PERUCCI & C. S.R.L. Mélange congelé pour préparer de la crème glacée
WO1993002567A2 (fr) * 1991-08-01 1993-02-18 Ault Foods Limited Procedes et produits a base de lactoserum et de creme glacee
WO1997002343A1 (fr) * 1995-07-05 1997-01-23 Unilever Plc Peptide de recombinaison
WO1997002754A1 (fr) * 1995-07-13 1997-01-30 Loders Croklaan B.V. Confiseries surgelees ou refrigerees
WO1997030599A1 (fr) * 1996-02-23 1997-08-28 Unilever Plc Produit alimentaire congele
WO1997040700A1 (fr) * 1996-05-01 1997-11-06 Unilever Plc Produit alimentaire conserve a basses temperatures

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3677443A (en) * 1969-07-14 1972-07-18 Dca Food Ind Apparatus for dispensing frozen comestibles
US4234611A (en) * 1977-01-28 1980-11-18 Rich Products Corporation Soft intermediate-moisture frozen puddings and fillings
EP0427544A2 (fr) * 1989-11-10 1991-05-15 Fuji Oil Company, Limited Procédé de fabrication de chocolat contenant de l'eau
EP0456622A1 (fr) * 1990-05-08 1991-11-13 PERUCCI & C. S.R.L. Mélange congelé pour préparer de la crème glacée
WO1993002567A2 (fr) * 1991-08-01 1993-02-18 Ault Foods Limited Procedes et produits a base de lactoserum et de creme glacee
WO1997002343A1 (fr) * 1995-07-05 1997-01-23 Unilever Plc Peptide de recombinaison
WO1997002754A1 (fr) * 1995-07-13 1997-01-30 Loders Croklaan B.V. Confiseries surgelees ou refrigerees
WO1997030599A1 (fr) * 1996-02-23 1997-08-28 Unilever Plc Produit alimentaire congele
WO1997040700A1 (fr) * 1996-05-01 1997-11-06 Unilever Plc Produit alimentaire conserve a basses temperatures

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000053025A1 (fr) * 1999-03-10 2000-09-14 Unilever Plc Preparation de glace
WO2000053026A1 (fr) * 1999-03-10 2000-09-14 Unilever Plc Confection de glaces
WO2000053027A1 (fr) * 1999-03-10 2000-09-14 Unilever Plc Glace a l'eau presentant un foisonnement et contenant une proteine antigel
WO2000053029A1 (fr) * 1999-03-10 2000-09-14 Unilever Plc Confiserie glacee contenant une proteine antigel
US6436460B1 (en) 1999-03-10 2002-08-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Ice confection
US6447829B1 (en) 1999-03-10 2002-09-10 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Ice confection
US6491960B1 (en) 1999-03-10 2002-12-10 Good Humor - Breyers Ice Cream, Division Of Conopco, Inc. Ice confection
US6503548B1 (en) 1999-03-10 2003-01-07 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Ice confection
US6565908B1 (en) 1999-03-10 2003-05-20 Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. Ice confection
AU765323B2 (en) * 1999-03-10 2003-09-18 Unilever Plc Ice confection containing antifreeze protein
AU765718B2 (en) * 1999-03-10 2003-09-25 Unilever Plc Ice confection
AU767157B2 (en) * 1999-03-10 2003-10-30 Unilever Plc Ice confection
EP1417892A1 (fr) * 1999-03-10 2004-05-12 Unilever Plc Crème glacée contenant une proteine antigel
WO2005058058A1 (fr) * 2003-12-10 2005-06-30 Unilever Plc Produit de confiserie surgele contenant des proteines de structuration de glace
EP1917865A1 (fr) 2006-10-20 2008-05-07 Nestec S.A. Peptides structurant la glace d'origine laitière

Also Published As

Publication number Publication date
AU7037098A (en) 1998-10-12
PA8448501A1 (es) 2000-05-24
AR012056A1 (es) 2000-09-27

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