WO2000036930A1 - Composition de substitution de gelatine - Google Patents

Composition de substitution de gelatine Download PDF

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Publication number
WO2000036930A1
WO2000036930A1 PCT/US1999/029849 US9929849W WO0036930A1 WO 2000036930 A1 WO2000036930 A1 WO 2000036930A1 US 9929849 W US9929849 W US 9929849W WO 0036930 A1 WO0036930 A1 WO 0036930A1
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WO
WIPO (PCT)
Prior art keywords
composition
percent
weight
gel
ratio
Prior art date
Application number
PCT/US1999/029849
Other languages
English (en)
Inventor
Neil A. Morrison
Ross C. Clark
You-Lung Chen
Daniel R. Burgum
Todd Talashek
Original Assignee
Cp Kelco U.S., Inc.
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
Application filed by Cp Kelco U.S., Inc. filed Critical Cp Kelco U.S., Inc.
Priority to EP99966307A priority Critical patent/EP1139788A1/fr
Priority to JP2000589052A priority patent/JP2002532108A/ja
Priority to CA002369623A priority patent/CA2369623A1/fr
Priority to AU21877/00A priority patent/AU2187700A/en
Priority to MXPA01006174A priority patent/MXPA01006174A/es
Publication of WO2000036930A1 publication Critical patent/WO2000036930A1/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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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
    • 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

  • This invention is related to a gelling composition comprising alginate, hydrocoUoid and galactomannan in amounts effective to provide a suitable gelatin replacement composition.
  • the invention is also related to food products containing such novel gelling compositions.
  • Gelatin is used in combination with other food ingredients in a wide range of products.
  • the presence of gelatin in food products presents a familiar suite of impressions to the consumer including its texture, appearance and effects on flavor.
  • an alternative to gelatin is desirable, for example in the production of vegetarian or kosher products.
  • the use of gellan gum as a gelling agent in food products is well-known.
  • gellan gum produces hard, brittle gels that require substantial modification to produce a composition having a texture resembling that of gelatin.
  • Xanthan gum and locust bean gum (“LBG”) are typically added to the gellan gum, as described in U.S. Patent No. 4,647,470, to produce a gelling agent having similar mechanical and textural properties to gelatin.
  • LBG locust bean gum
  • U.S. Patent No. 4,746,528 discloses a gellable composition comprising a mixture of (1) gellan gum, (2) xanthan gum and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight of (1) : [ (2) + (3) ] is 1 : ⁇ 2.
  • the present invention provides a gelling composition comprising a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) is about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1.
  • This invention also provides a food product comprising one or more food ingredients and a gelling composition, wherein the gelling composition comprises a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) is about
  • compositions of the present invention exhibit properties similar to gelatin over a wide range of concentrations and exhibit a more rapid set time than gelatin. Another advantage of the composition of the present invention is that the composition, once formulated, does not require refrigeration.
  • the compositions of the present invention are useful in ready-to-eat or dry mixture dessert gel formulations and as gelatin replacements or alternatives; in yogurts, puddings, marshmallow cream; pet foods and restructured meats; beverages; toppings, sauces and gravies; pastry and dessert fillings; vegetable, fruit and fish gels; and in spreadable food products such as sour cream, jellies, jams and low-calorie jellies and jams .
  • This invention provides a gelling composition
  • a gelling composition comprising a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) comprises about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1.
  • the preferred range of the ratio by weight of A: (B+C) will vary depending on the desired application of the gelling composition.
  • the ratio by weight of A: (B+C) is about 0.5:1 to about 1:1.
  • Alginates are polysaccharides prepared from brown seaweeds such as the giant kelp, Macrocystis pyrifera, which is one of the principal sources of the world's algin supply. Alginates are also derived from several varieties of Laminaria (e.g., Laminaria digitata or horsetail kelp, L. saccharina or sugar kelp and L. hyperborea) , Ecklonia (e.g., E. cava) , Eisenia bicyclis and Ascophyllum nodosum.
  • Laminaria e.g., Laminaria digitata or horsetail kelp, L. saccharina or sugar kelp and L. hyperborea
  • Ecklonia e.g., E. cava
  • Eisenia bicyclis Eisenia bicyclis and Ascophyllum nodosum.
  • the sodium salt of alginic acid, sodium alginate is available from the Nutrasweet/Kelco Company, San Diego, California, under such trade names as KELTONE ® (KELTONE ® HV, KELTONE ® LV) , MANUGEL ® (MANUGEL ® DMB) , and as the propylene glycol esters of alginic acid under the KELCOLOID ® trade name.
  • the alginates are characterized by a unique combination of sugars, mannuronic and guluronic acid, in varying ratios among the different seaweeds.
  • the ratio of mannuronic to guluronic acid or "M/G ratio” significantly affects the physical properties of the gel which forms in the presence of divalent cations (e.g., calcium, magnesium).
  • divalent cations e.g., calcium, magnesium.
  • "High G” alginates such as from L. hyperborea form relatively hard, brittle gels
  • “low G” alginates such as from A. nodosum form relatively softer, more elastic gels.
  • a variety of alginates are available to optimize the physical properties of the gel in a particular application.
  • the alginate is derived from giant kelp.
  • the alginate is a low G alginate. Low G alginates such as those produced from A . nodosum are particularly useful in beverage applications.
  • the alginate is a High G alginate such as from L. hyperborea .
  • the alginate is a propylene glycol alginate.
  • Propylene glycol alginates are commercially available from the Nutrasweet/Kelco Company, San Diego, California, under the trade names KELCOLOID ® HVF, KELCOLOID ® LVF, KELCOLOID ® DH, KELCOLOID ® S and KELCOLOID ® 0.
  • the commercially available alginates encompass a broad range of molecular weights and mechanical properties, and it is to be understood that this invention includes the use of any of the commercially available alginates.
  • Hydrocolloids that are useful in this invention include, for example, xanthan gum and the like.
  • Xanthan gum is an extracellular polysaccharide produced during fermentation of carbohydrates by Xanthamonas campestris and other bacteria of the genus .Xant.hamo.ias. The gum is manufactured in industrial scale and is used widely as, for example, a thickener in foods.
  • Xanthan gum is produced and sold by the Nutrasweet/Kelco Company under the trade name Keltrol ® T.
  • Xanthan gum may be clarified for use in applications where clarity is particularly desirable. Clarification may be accomplished by means well-known in the art including physical, chemical and enzymatic clarification methods.
  • the hydrocoUoid is clarified.
  • a suitable, commercially available alternative to xanthan gum is carrageenan, a galactose-containing polysaccharide derived from red seaweed.
  • LBG Locust bean gum
  • LBG is an extract of the locust bean or carob, Ceratonia siligua .
  • LBG is commercially available and used as a stabilizer in foods such as ice cream, sausages, and cheese.
  • LBG is a galactomannan. Any gel-forming galactomannan may be suitable for use in the invention. As previously indicated, other examples of galactomannans suitable for use in the invention include but are not limited to tara gum and guar gum. Tara gum is a vegetable gum derived from the seed of the legume Cesalpinia spinosa . Guar gum is also a vegetable gum, which is derived from the seed of the legume Cyamopsis tetragonolobus . For applications in which clarity is desirable, the galactomannan usually must be clarified. Clarification may be accomplished by means well-known in the art including physical, chemical and enzymatic clarification methods. Clarified LBG is commercially available from CNI (France) . Preferably, the galactomannan used in this invention is clarified.
  • the invention comprises a gel composition comprising about 0.01 percent to about 4 percent by weight of any of the gelling compositions of this invention, and water.
  • the amount of the gelling composition will vary depending on the nature of the gel composition.
  • the ratio by weight of A: (B+C) is about 0.5:1 to about 1:1.
  • the ratio by weight of A: (B+C) is about 1:1 to about 1.5:1.
  • the term "gel composition” encompasses any composition or food product containing a gelling composition and water. It is to be understood that the gel compositions referred to herein may contain in addition to the gelling composition and water, any number of flavoring or food ingredients, as well as sweeteners, stabilizers, preservatives, etc. necessary to the particular application of the gel composition.
  • the alginate is derived from giant kelp.
  • the hydrocoUoid is xanthan gum.
  • the hydrocoUoid is clarified.
  • the galactomannan is selected from the group consisting of locust bean gum, tara gum or guar gum. Preferably, the galactomannan is clarified.
  • Sweeteners that may be employed include, without limitation, aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose (liquid and granulated) , high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose (dextrose) , polyol sugar alcohols, invert sugar and mixtures thereof.
  • the gel composition contains gelling composition in an amount of about 0.01 percent to about 0.3 percent by weight of the gel composition. In another embodiment, the gel composition contains gelling composition in an amount of about 0.3 percent to about 0.5 percent by weight of the gel composition. In yet another embodiment, the gel composition contains gelling composition in an amount of about 0.5 percent to about 1 percent by weight of the gel composition. In a still further embodiment, the gel composition contains gelling composition in an amount of about 1 percent to about 4 percent by weight of the gel composition.
  • a particularly preferred gel composition is a food product comprising one or more food ingredients and a gelling composition, wherein the gelling composition comprises a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) comprises about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1.
  • the food ingredient is selected from the group consisting of dairy products, sour cream, yogurt, pudding, beverages, toppings, sauces, gravies, pet foods, restructured meats, aspics, dessert gel formulations, dessert fillings, pastry fillings, vegetable gels, fruit gels, fish gels, jellies,, jams and mixtures thereof.
  • the preferred ratio of A: (B+C) will depend on the particular food ingredient (s) with which the gelling composition is used.
  • One preferred embodiment of the food product of the present invention includes a gelling composition having a ratio by weight of A: (B+C) of about 0.5:1 to about 1:1.
  • certain food products may preferably include a gelling composition having a weight ratio of A: (B+C) lower than 0.5:1, e.g., pet foods, or greater than 1:1, e.g., puddings and jellies.
  • the food product of this invention generally contains from about 0.01 percent to about 4 percent by weight of the food product.
  • the preferred concentration of the gelling composition in the food product will depend upon the nature of the food produc .
  • sour cream, low fat yogurt, chocolate pudding, imitation mayonnaise and marshmallow cream will typically contain the gelling composition in an amount from about 0.01 percent to about 0.3 percent by weight of the food product.
  • pet foods may be preferably formulated with the gelling composition in an amount from about 0.3 percent to about 0.5 percent by weight of the food product .
  • dessert gels or aspics will typically contain the gelling composition in an amount from about 0.5 percent to about 1 percent by weight of the food product.
  • jelly TM , «r ,TM - 9 - PCT/US99/29849 00/36930 candy preferably contains the gelling composition in an amount from about 1 percent to about 4 percent by weight of the food product .
  • the exact amount of gelling composition to be employed in the food product can be readily ascertained by one of ordinary skill in the art .
  • this invention provides a food product comprising a gelling composition, wherein the gelling composition comprises an amount from about 0.3 percent to about 0.5 percent by weight of the food product, and wherein the ratio of A: (B+C) is less than about 0.5:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 0.01 percent to about 0.3 percent by weight of the food product, and the ratio of A: (B+C) is greater than about 0.5:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 0.5 percent to about 1 percent by weight of the food product, and the ratio of A: (B+C) is about 0.5:1 to about 1:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 1 percent to about 4 percent by weight of the food product and the ratio of A: (B+C) is greater than about 1:1.
  • compositions and food products of the present invention typical pH modifiers, such as citric acid or maleic acid, sweeteners, such as natural and high intensity sweeteners, preservatives, such as sodium benzoate, flavorings such as flavor emulsion bases, other common additives such as sodium citrate and ascorbic acid, and colorings, may also be added to the compositions of the present invention.
  • Processes for blending the various ingredients of the compositions and producing the food products of the present invention are well-known in the art and include but are not limited to dry blending and wet blending such as in agglomeration/hydration followed by drying (e.g., spray drying, fluidized bed drying or drum drying) . It is also well-known that water quality may vary widely across the consumer market, thus, sequestration agents such as sodium hexametaphosphate may be added to the compositions in order to allow for consistency and ease of use in differing markets.
  • the texture profile of a gel can be evaluated in terms of four parameters: modulus, hardness, brittleness and elasticity. These are standard gel properties evaluated in Texture Profile Analysis, or "TPA, " that are determined by methods well-known in the art, for example on an Instron 4201 Universal Testing Machine, which compresses the sample to about V* of its original height two times in succession. The sample is compressed twice so that the amount of structure breakdown can be determined.
  • TPA Texture Profile Analysis
  • Modulus is the first parameter that is determined when testing a sample.
  • the modulus is the initial slope of the force-deformation curve. This is a measure of how the sample behaves when compressed a small amount.
  • the modulus usually correlates closely with a sensory perception of the sample's firmness. Modulus is expressed in units of force per unit area (pounds per square inch or Newton's per square centimeter) .
  • Hardness is defined as the maximum force that occurs at any time during the first compression cycle. It may occur when the gel initially breaks, or it may occur later in the test as the sample is flattened and deformed. In most cases, the hardness is correlated to the rupture strength of the material. It is expressed in units of force (pounds or Newtons) .
  • Brittleness is defined as the first significant drop in the force-deformation curve during the first compression cycle. This is the point of first fracture or cracking of the sample. A gel that fractures early in the compression cycle is considered to be more brittle or fragile than one that breaks later. Brittleness is measured as the percent strain required to break the gel. As the number gets smaller, it indicates a more brittle gel at a lower strain level .
  • the force is removed from the sample as the Instron crosshead moves back up .
  • a measure of the sample's elasticity is taken as the second compression cycle is begun. By noting where the force begins to increase during this second compression cycle, a measure of the sample height may be obtained. If the sample returned to its original height, the elasticity would be 100%. The elasticity is a measure of how much the original structure of the sample was broken down by the initial compression. In sensory terms, it can be thought of as how "rubbery" the sample will feel in the mouth. The units are dimensionless and are expressed as a percentage.
  • Examples 1 - 6 The gel compositions used to perform the texture profile analyses reported in Table 1 (Examples 1 - 6) were prepared by adding to heated water, with stirring, a dry mixture comprising a gelling composition and a flavor blend, in the manner described in detail below.
  • the ingredients used in these preparations and the preparations of Examples 7-14 (infra) are well known to those of ordinary skill in the art and commercially available.
  • the gelling composition component of the dry mixture comprised alginate (KELTONE ® HV or MANUGEL ® DMB) , xanthan gum (KELTR0L ® T) , and clarified LBG in the ratios set forth in Table 1, with the exception of comparative example 1, in which the gelling composition was gelatin.
  • the flavor blend component of the dry mixture comprised: sugar (sucrose) 93.27%, adipic acid 3.38%, sodium citrate 3.20%, strawberry flavor 0.123%, and FD&C Red 0.027%.
  • sugar sucrose
  • a composition comprising a low-calorie bulking agent (filler) with a high intensity sweetener (e.g., Nutrasweet aspartame at a final concentration of 0.8%, with maltodextrin at a final concentration of 14%) .
  • a high intensity sweetener e.g., Nutrasweet aspartame at a final concentration of 0.8%, with maltodextrin at a final concentration of 14%) .
  • Other high intensity sweeteners and blends thereof may also be used, as well as various blends of high intensity sweeteners and sugar.
  • the amount of gelling composition in each dry mixture was based on the final percentage of gelling composition reported in Table 1, and a total final weight of 558 grams (473 grams water and 85 grams dry mixture) .
  • Flavor blend was then added to the gelling composition to bring up to 85 grams the weight of dry mixture in each example.
  • the amount of flavor blend added to produce the dry mixture was :
  • the samples tested using TPA were prepared by heating 473 grams of water (about two cups) to 85°C in an electrically heated hot cup. For each sample, a dry mixture comprising gelling composition and flavor blend, prepared as described above, was added to the water while stirring with a 3-blade, 2-inch diameter prop mixer set to about 800 rpm. The sample was held at this temperature for 5 minutes with continued stirring to ensure complete hydration of all ingredients. The hot cup was removed from the stirrer and hot water added back to make up for the volume lost to evaporation. The sample was stirred for an additional 30 seconds, then immediately poured into 1 inch diameter x 0.50 inch tall plastic ring gel molds. The mold was immediately covered with a plastic cover slip to prevent evaporation and placed into a refrigerator for about 18 hours.
  • TPA Texture
  • a sour cream composition was prepared by:
  • the gelatin level would be 0.4% of a 250 Bloom type.
  • a low fat yogurt was prepared by:
  • step (3) adding the dry blend of step (1) slowly to the milk-fructose solution in a 2 liter stainless steel container in a double boiler arrangement on a stove with moderate stirring;
  • a chocolate pudding was prepared by:
  • An imitation mayonnaise was prepared by:
  • a marshmallow creme was prepared by:
  • a jelly candy was prepared by:
  • Example 13 - Canned Pet Food A canned pet food composition was prepared by:
  • step (1) blending 1.50 g Keltone HV, 2.50 g Kelgum and 5.00 g SUPERCOL G2H guar gum (Rhodia, Cranbury, NJ) and dispersing in cold water with shear, continuing mixing for 10 minutes; (2) adding the gum dispersion of step (1) to cold (4°C) meat and mixing well; and
  • Example 14 Savory (Meat Flavored) Food Aspic A meat flavored food aspic was prepared by:
  • step (1) adding to the dispersion of step (1) 0.50 g calcium sulfate, 1.5 g salt and 1.5 g MAGGI #7821 hydrolyzed plant protein beef flavor (L.J. Minor, Cleveland, OH) , mixing for 1 minute; and

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Inorganic Chemistry (AREA)
  • Birds (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • Feed For Specific Animals (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Fodder In General (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne une composition gélifiante comprenant un mélange d'alginate (A), d'hydrocolloïde (B) et de galactomannan (C), le rapport en poids de A :(B+C) étant compris entre 0,1 :1 et 1,5 :1 environ et le rapport en poids de B :C étant compris entre 0,8 :1 et 1,2 :1 environ. L'invention concerne également la composition gélifiante selon la présente invention et un produit alimentaire contenant un ou plusieurs ingrédients alimentaires et la composition gélifiante décrite ci-dessus.
PCT/US1999/029849 1998-12-18 1999-12-17 Composition de substitution de gelatine WO2000036930A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
EP99966307A EP1139788A1 (fr) 1998-12-18 1999-12-17 Composition de substitution de gelatine
JP2000589052A JP2002532108A (ja) 1998-12-18 1999-12-17 ゼラチン代用品組成物
CA002369623A CA2369623A1 (fr) 1998-12-18 1999-12-17 Composition de substitution de gelatine
AU21877/00A AU2187700A (en) 1998-12-18 1999-12-17 Gelatin replacement composition
MXPA01006174A MXPA01006174A (es) 1998-12-18 1999-12-17 Composicion de reemplazo de gelatina.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US21533098A 1998-12-18 1998-12-18
US09/215,330 1998-12-18

Publications (1)

Publication Number Publication Date
WO2000036930A1 true WO2000036930A1 (fr) 2000-06-29

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Country Status (6)

Country Link
EP (1) EP1139788A1 (fr)
JP (1) JP2002532108A (fr)
AU (1) AU2187700A (fr)
CA (1) CA2369623A1 (fr)
MX (1) MXPA01006174A (fr)
WO (1) WO2000036930A1 (fr)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001091569A1 (fr) * 2000-06-01 2001-12-06 Hungarian Dairy Research Institute Ltd. Pates a tartiner a culture bacterienne viable et leur preparation
WO2002069726A2 (fr) * 2001-03-05 2002-09-12 Hama Foodservice Gesmbh Produit laitier et son procede de production
WO2003030664A1 (fr) * 2001-10-09 2003-04-17 Rhodia Chimie Utilisation d'une composition a base de gomme xanthane et de galacto- or glucomannan en tant que stabilisant de mousses molles, et les mousses a base de cette composition
JP2004208562A (ja) * 2002-12-27 2004-07-29 Ina Food Ind Co Ltd 増粘用添加物
WO2005028607A1 (fr) * 2003-09-23 2005-03-31 Tropic Of Innovation Inc. Preparations de boisson semi-solides et procede de production de ces preparations
WO2007048106A1 (fr) * 2005-10-19 2007-04-26 Hill's Pet Nutrition, Inc. Procede de fabrication d’une composition alimentaire
EP1900294A2 (fr) * 2006-09-14 2008-03-19 Manfred Dr. Helms Préparation de base de type gel pour supplémenter des oligoéléments et son procédé de fabrication
WO2008151850A1 (fr) * 2007-06-12 2008-12-18 Unilever N.V. Concentré conditionné pour la préparation d'un bouillon, d'une soupe, d'une sauce ou d'un jus, ou à utiliser comme assaisonnement, ce concentré comprenant du xanthane et de la gomme de tara
AU2008200856A1 (en) * 2007-06-12 2009-01-08 Unilever Plc Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum
JP2009114196A (ja) * 2002-04-05 2009-05-28 Nestec Sa 脂質消化率を改善するための方法および食餌組成物
US10238136B2 (en) 2011-10-14 2019-03-26 Colgate-Palmolive Company Process for preparing a pet food composition
CN111388409A (zh) * 2020-03-25 2020-07-10 牡丹江医学院 一种皮肤止痒抑菌贴剂用水凝胶材料的制备方法
WO2021214561A1 (fr) * 2020-04-22 2021-10-28 Freddy Hirsch Group Ag Composition d'alginate pour produits alimentaires, son procédé de production et procédé de production de produits alimentaires revêtus
WO2021226091A1 (fr) * 2020-05-04 2021-11-11 Conagra Foods Rdm, Inc. Formulation de garniture de pâtisserie et procédé associé
WO2021229027A1 (fr) * 2020-05-14 2021-11-18 77 Foods Substitut de matiere grasse animale
FR3110170A1 (fr) * 2020-05-14 2021-11-19 77 Foods Substitut de matière grasse animale

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5800124B2 (ja) * 2010-10-08 2015-10-28 伊那食品工業株式会社 米様食品及びその製造方法
KR101602785B1 (ko) * 2013-12-04 2016-03-11 롯데제과주식회사 식물성 마쉬멜로우, 이의 제조 방법 및 이를 적용한 과자

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Publication number Priority date Publication date Assignee Title
EP0185511A2 (fr) * 1984-12-14 1986-06-25 Mars G.B. Limited Système de gel
US4647470A (en) * 1985-11-27 1987-03-03 Merck & Co., Inc. Low-acetyl gellan gum blends
JPH04248961A (ja) * 1991-02-05 1992-09-04 Terumo Corp アルギン酸分散ゲル組成物およびその製造方法

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Publication number Priority date Publication date Assignee Title
EP0185511A2 (fr) * 1984-12-14 1986-06-25 Mars G.B. Limited Système de gel
US4746528A (en) * 1984-12-14 1988-05-24 Mars G.B. Limited Gel system
US4647470A (en) * 1985-11-27 1987-03-03 Merck & Co., Inc. Low-acetyl gellan gum blends
JPH04248961A (ja) * 1991-02-05 1992-09-04 Terumo Corp アルギン酸分散ゲル組成物およびその製造方法

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PATENT ABSTRACTS OF JAPAN vol. 017, no. 030 (C - 1018) 20 January 1993 (1993-01-20) *

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001091569A1 (fr) * 2000-06-01 2001-12-06 Hungarian Dairy Research Institute Ltd. Pates a tartiner a culture bacterienne viable et leur preparation
WO2002069726A2 (fr) * 2001-03-05 2002-09-12 Hama Foodservice Gesmbh Produit laitier et son procede de production
WO2002069726A3 (fr) * 2001-03-05 2003-11-06 Hama Foodservice Gmbh Produit laitier et son procede de production
WO2003030664A1 (fr) * 2001-10-09 2003-04-17 Rhodia Chimie Utilisation d'une composition a base de gomme xanthane et de galacto- or glucomannan en tant que stabilisant de mousses molles, et les mousses a base de cette composition
JP2009114196A (ja) * 2002-04-05 2009-05-28 Nestec Sa 脂質消化率を改善するための方法および食餌組成物
JP2004208562A (ja) * 2002-12-27 2004-07-29 Ina Food Ind Co Ltd 増粘用添加物
WO2005028607A1 (fr) * 2003-09-23 2005-03-31 Tropic Of Innovation Inc. Preparations de boisson semi-solides et procede de production de ces preparations
WO2007048106A1 (fr) * 2005-10-19 2007-04-26 Hill's Pet Nutrition, Inc. Procede de fabrication d’une composition alimentaire
US8691315B2 (en) 2005-10-19 2014-04-08 Hill's Pet Nutrition, Inc. Process for preparing a food composition
CN101291591B (zh) * 2005-10-19 2013-06-19 希尔氏宠物营养品公司 制备食物组合物的方法
AU2006304915C1 (en) * 2005-10-19 2011-10-27 Hill's Pet Nutrition, Inc. Process for preparing a food composition
AU2006304915B2 (en) * 2005-10-19 2011-03-24 Hill's Pet Nutrition, Inc. Process for preparing a food composition
EP1900294A2 (fr) * 2006-09-14 2008-03-19 Manfred Dr. Helms Préparation de base de type gel pour supplémenter des oligoéléments et son procédé de fabrication
EP1900294A3 (fr) * 2006-09-14 2009-12-23 Manfred Dr. Helms Préparation de base de type gel pour supplémenter des oligoéléments et son procédé de fabrication
AU2008200857B2 (en) * 2007-06-12 2009-05-07 Unilever Plc Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum
AU2008200856A1 (en) * 2007-06-12 2009-01-08 Unilever Plc Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum
AU2008200857A1 (en) * 2007-06-12 2009-01-08 Unilever Plc Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum
EP2005844A1 (fr) * 2007-06-12 2008-12-24 Unilever N.V. Concentré conditionné pour la préparation de bouillon, soupe, sauce, jus ou en tant qu'assaisonnement, ledit concentré contenant de la gomme de xanthane ou de tara
WO2008151850A1 (fr) * 2007-06-12 2008-12-18 Unilever N.V. Concentré conditionné pour la préparation d'un bouillon, d'une soupe, d'une sauce ou d'un jus, ou à utiliser comme assaisonnement, ce concentré comprenant du xanthane et de la gomme de tara
AU2008200856B2 (en) * 2007-06-12 2009-05-07 Unilever Plc Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum
US10849349B2 (en) 2011-10-14 2020-12-01 Hills Pet Nutrition, Inc. Process for preparing a pet food composition
US10238136B2 (en) 2011-10-14 2019-03-26 Colgate-Palmolive Company Process for preparing a pet food composition
CN111388409A (zh) * 2020-03-25 2020-07-10 牡丹江医学院 一种皮肤止痒抑菌贴剂用水凝胶材料的制备方法
CN111388409B (zh) * 2020-03-25 2023-01-31 牡丹江医学院 一种皮肤止痒抑菌贴剂用水凝胶材料的制备方法
WO2021214561A1 (fr) * 2020-04-22 2021-10-28 Freddy Hirsch Group Ag Composition d'alginate pour produits alimentaires, son procédé de production et procédé de production de produits alimentaires revêtus
CN115335446A (zh) * 2020-04-22 2022-11-11 弗雷迪赫希集团公司 用于食品的藻酸盐组合物，其生产方法以及用于生产包被食品的方法
WO2021226091A1 (fr) * 2020-05-04 2021-11-11 Conagra Foods Rdm, Inc. Formulation de garniture de pâtisserie et procédé associé
WO2021229027A1 (fr) * 2020-05-14 2021-11-18 77 Foods Substitut de matiere grasse animale
FR3110170A1 (fr) * 2020-05-14 2021-11-19 77 Foods Substitut de matière grasse animale

Also Published As

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CA2369623A1 (fr) 2000-06-29
JP2002532108A (ja) 2002-10-02
MXPA01006174A (es) 2002-09-18
EP1139788A1 (fr) 2001-10-10
AU2187700A (en) 2000-07-12

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