WO2000040098A1 - Composition de pectine utilisee comme substitut de matiere grasse et emulsifiant - Google Patents

Composition de pectine utilisee comme substitut de matiere grasse et emulsifiant Download PDF

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Publication number
WO2000040098A1
WO2000040098A1 PCT/IB2000/000051 IB0000051W WO0040098A1 WO 2000040098 A1 WO2000040098 A1 WO 2000040098A1 IB 0000051 W IB0000051 W IB 0000051W WO 0040098 A1 WO0040098 A1 WO 0040098A1
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Prior art keywords
pectin
fat
composition
emulsifier
foodstuff
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PCT/IB2000/000051
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English (en)
Inventor
Karen Marie SØNDERGAARD
Anne Grete Juul
Lise NØRBØGE
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Danisco A/S
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Priority to AU18873/00A priority Critical patent/AU1887300A/en
Publication of WO2000040098A1 publication Critical patent/WO2000040098A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/185—Biosynthetic gums
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • 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
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03001—Catechol oxidase (1.10.3.1), i.e. tyrosinase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
    • C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
    • C12Y110/03002—Laccase (1.10.3.2)
    • 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
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • the present invention relates to a use of a composition.
  • the present invention relates to a use of a pectin composition.
  • Pectin is an important commodity in industry. For example, it can be used in the food industry as a thickening or gelling agent, such as in the preparation of jams or fruit systems for yoghurt, or for the stabilisation of acidified milk suspensions.
  • Pectin is a structural polysaccharide commonly found in the form of protopectin in plant cell walls.
  • the backbone of pectin comprises ⁇ -1-4 linked galacturonic acid residues which are interrupted with a small number of 1,2 linked ⁇ -L-rhamnose units.
  • pectin comprises highly branched regions with an almost alternating rhamno- galacruronan chain. These highly branched regions also contain other sugar units (such as D-galactose, L-arabinose and xylose) attached by glycosidic linkages to the C3 or C4 atoms of the rhamnose units or the C2 or C3 atoms of the galacturonic acid units.
  • carboxyl groups of the galacturonic residues are esterified (e.g. the carboxyl groups are methylated). Typically esterification of the carboxyl groups occurs after polymerisation of the galacturonic acid residues. However, it is extremely rare for all of the carboxyl groups to be esterified (e.g. methylated). Usually, the degree of esterification will vary from 0-90%. If more than 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a "high ester pectin" ("HE pectin” for short) or a "high methoxyl pectin”. If less than 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a "low ester pectin” ("LE pectin” for short) or a
  • pectin low methoxyl pectin. If 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a “medium ester pectin” ("ME pectin” for short) or a “medium methoxyl pectin”. If the pectin does not contain any - or only a few - esterified groups it is usually referred to as pectic acid.
  • Pectin has also found other uses in the food industry, for example use as a fat replacer or as an emulsif ⁇ er.
  • WO-A-96/03440 discloses pectin derived from sugar beet which is modified using a laccase enzyme. The phenolic groups of the sugar beet are modified such that a cross linked gel is provided. It is taught in WO-A-96/03440 that the gel may be used in foodstuffs as thickening, stabilising, setting or viscosity regulating agents or that the gel may be used in medicinal or agricultural applications.
  • EP-A-0 656 176 discloses a calcium sensitive pectin. Calcium is added to the pectin to form ionic bonds between the pectin. The ionic bonding results in the formation of a gel. The gel is dehydrated, dried and milled. EP-A-0 656 176 teaches that the milled pectin gel may be used for inter alia replacement of fat in a foodstuff.
  • the present invention aims to overcome the problems of the prior art.
  • a fat replacer comprising a pectin composition, wherein the pectin composition comprises at least a population of pectin which is covalently cross linked.
  • a pectin composition as a fat replacer, wherein the pectin composition comprises at least a population of pectin which is covalently cross linked.
  • a pectin composition comprising at least a population of pectin which is preferably cross linked may be incorporated in a foodstuff and act both as a fat replacer and an emulsifier. This dual function has not previously been recognised.
  • a pectin composition as an emulsifier and a fat replacer in a foodstuff. It has also been surprisingly found that a pectin composition comprising at least a population of pectin which is covalently cross linked may also act as an emulsifier.
  • an emulsifier comprising a pectin composition wherein the pectin composition comprises a least a population of pectin which is covalently cross linked.
  • a pectin composition as an emulsifier wherein the pectin composition comprises a least a population of pectin which is covalently cross linked.
  • a process for preparing a foodstuff comprising the step of incorporating a pectin composition in the foodstuff, wherein the pectin composition comprises at least a population of pectin which is covalently cross linked, as a fat replacer to partially or completely replace fat.
  • pectins may be used as fat replacers or as emulsifiers, one may use a covalently linked pectin as a fat replacer or as an emulsifier or as both.
  • a covalently linked pectin which may be used as a fat replacer or as an emulsifier or as both, when combined with an emulsifier provides a creamy mouthfeel which is improved when compared that which would be expected from a combination of the covalently linked pectin and emulsifier.
  • the present invention provides an emulsifying composition having a synergistic improvement in its organoleptic properties.
  • ''fat replacer means a material which may be incorporated in a foodstuff partially or completely in place of fat, preferably in place of triglycerides.
  • the material may be incorporated in the foodstuff in place of the incorporation of fat, may be incorporated in the foodstuff in place of fat which is already present or may be incorporated in the foodstuff to reduce the concentration of fat based on the amount of foodstuff.
  • fat replacer is analogous with the term "fat mimetic".
  • pectin Whilst the term "pectin" is used to describe the various aspects of the present invention, it is possible for any polysaccharide to be used in place of the pectin. Therefore, in its broadest aspect, the present invention provides each of the aspects of the present invention described herein but wherein the pectin composition is substituted by a polysaccharide composition comprising at least a population of polysaccharide which is cross linked, preferably which is covalently cross linked.
  • the polysaccharide of the broad aspect of the present invention is a polysaccharide containing phenolic groups, such as sugar beet pectin or arabinoxylan.
  • the present invention provides the above aspects wherein pectin is substituted by a pectin isostere.
  • the present invention provides the above aspects wherein pectin is substituted by a pectin isostere.
  • a fat replacer comprising a composition, wherein the composition comprises at least a population of a pectin isostere which is covalently cross linked.
  • composition as a fat replacer, wherein the composition comprises at least a population of a pectin isostere which is covalently cross linked.
  • composition as an emulsifier wherein the composition comprises a least a population of a pectin isostere that is covalently cross linked.
  • composition comprising a pectin isostere as an emulsifier and a fat replacer in a foodstuff.
  • an emulsifier comprising a composition wherein the composition comprises a least a population of a pectin isostere which is covalently cross linked.
  • a process for preparing a foodstuff comprising incorporating a composition, wherein the composition comprises a least a population of pectin isostere which is covalently cross linked, as a fat replacer to partially or completely replace fat.
  • pectin includes fractions of pectin, one or more compounds from the class of compounds known as pectins, and derivatives thereof.
  • derivatives thereof includes derivatised pectin and degraded pectin (such as partially degraded pectin) and modified pectin.
  • the emulsifier is an emulsifier having emulsifying properties in accordance with Protocol III.
  • the pectin composition is obtainable by or is obtained by contacting a pectin material with a cross-linking agent to provide at least a population of pectin which is covalently cross linked.
  • the cross-linking agent is selected from enzymes, chemical cross-linking agents, including oxidants e.g. peroxide, persulfate; mixtures and derivatives thereof.
  • the cross-linking agent may be selected from those disclosed in J.-F. Thibault et al. (3) (a combination of a peroxidase and hydrogen peroxide); WO 93/10158 (a peroxide, such as hydrogen peroxide, and an oxygenase, preferably a peroxidase); and FR-A-2
  • the cross-linking agent is an enzyme .
  • the enzyme is selected from laccases (EC 1.10.3.2) [which are oxidases (i.e. enzymes employing molecular oxygen as acceptor) capable of catalysing oxidation of phenolic groups], phenol-oxidising oxidases (EC 1.10.3.1), glucoseoxidases, hexoseoxidases, mixtures and derivatives thereof.
  • laccases EC 1.10.3.2
  • oxidases i.e. enzymes employing molecular oxygen as acceptor
  • phenol-oxidising oxidases EC 1.10.3.1
  • glucoseoxidases hexoseoxidases
  • mixtures and derivatives thereof e.g., glucoseoxidases, hexoseoxidases, mixtures and derivatives thereof.
  • the enzyme is a laccase.
  • Laccases are obtainable from a variety of microbial sources, notably bacteria and fungi (including filamentous fungi and yeasts).
  • Myceliophthora e.g. M. thermophila
  • Schytalidium e.g. P. radita
  • Phlebia e.g. P. radita; see WO 92/01046, or Coholus (e.g. C. hirsutus; see JP 2-238885).
  • a preferred laccase in the context of the invention is obtainable from or is obtained from Myceliophthora thermophila.
  • the pectin material is contacted with the cross-linking agent, for example a laccase, in the presence of atmospheric air.
  • the cross-linking agent for example a laccase
  • the enzyme When the cross linking agent is an enzyme, the enzyme will typically be contacted with the pectin material wherein the pectin material is in a solution. Before contacting the enzyme with the pectin material it will generally be preferable to adjust the pH of the solution to a value equal to, or in the vicinity of, the optimum pH for the enzyme in question. Preferably the pH of the solution 2.5 to 6.0.
  • the amount of laccase contacted with the pectin material is in the range of 0.01-1000 kLAMU per kg of pectin material, preferably
  • Protocol IN is recited at the end of the Examples section (infra).
  • the pectin material is contacted with laccase in an amount of 1-10 kLAMU/kg pectin.
  • the pectin material is in a 3% solution.
  • the solution is saturated with oxygen.
  • the pectin material and/or pectin composition comprises a population of pectin which is acetylated.
  • the pectin material and/or pectin composition comprises a population of pectin which contains ferulic acid groups.
  • the pectin material and/or pectin composition comprises a population of pectin which is acetylated and which contains ferulic acid groups.
  • the pectin composition has a ferulate content of from approximately 0.4- 0.9%.
  • the pectin material and/or the pectin composition is obtainable from or is obtained from members of the plant family Chenopodiaceae (which includes beets, spinach and mangewurzels). More preferably, the pectin material and/or the pectin composition is obtainable from or is obtained from beets, yet more preferably, sugar beets.
  • the pectin material and/or the pectin composition contains at least a population of pectin which have phenolic substituents. More preferably, the pectin material and/or the pectin composition contains at least a population of pectin which have phenolic substituents derived from cinnamic acid.
  • the pectin composition may be extracted from the pectin material under a wide range of conditions. It has been found that the following extraction condition, either above or in combination are preferred:- • Extraction temperature: 60-90°C
  • the pectin composition has a content of neutral sugars of from 10 to 30 wt.%.
  • the pectin material and/or the pectin composition and/or the cross linked pectin population may be obtainable or may be obtained by fractionation of a pectin or a pectin composition.
  • the pectin composition is obtainable or is obtained by selecting sugar beet pulp, and extracting the pectin composition by a process comprising the steps of:
  • cross binding agent for example laccase enzyme
  • LAMU LAMU per gram of pectin in solution
  • cross linked pectin may be then isolated by precipitation as described above.
  • the precipitation, drying and milling of the pectin may be omitted.
  • Cross binding agent may be contacted directly with the extracted pectin material after ion exchange.
  • the pectin composition may be obtainable or may be obtained by selecting sugar beet pulp, and extracting the pectin composition by a process comprising the steps of:
  • Cross Linking • cross binding agent, for example laccase enzyme, in an amount of 10 LAMU per gram of pectin in solution, is added. The solution is allowed to stand for several hours, normally overnight.
  • cross binding agent for example laccase enzyme
  • cross linked pectin may be then isolated by precipitation as described above.
  • the covalent cross-linking ability of the sugar beet pectin appears to be dependent on the form of the extraction process.
  • the present invention provides each of the aspects of the present invention wherein the pectin composition is substituted by a polysaccharide.
  • the polysaccharide (and/or a polysaccharide material from which it may be derived) may be obtainable from or may be obtained from one of arabinoxylans, preferably arabinoxylans containing phenolic substituents derived from cinnamic acid such as those obtainable from cereals; heteroxylans, preferably bran including wheat bran and maize bran.
  • the pectin composition for use in the present invention may comprise a population of pectin that is calcium sensitive and/or a population of pectin that is calcium insensitive.
  • the term calcium insensitive means a population of pectin which has a calcium sensitivity index (CF) equal to 1.
  • CF calcium sensitivity index
  • the proportion of the pectin composition that is calcium insensitive may be determined in accordance with the method of Protocol VI.
  • Protocol VI is recited at the end of the Examples section (infra).
  • the pectin material and/or the pectin composition and/or the cross linked pectin population may comprise any one or more of a low ester pectin, a medium ester pectin or a high ester pectin.
  • Modification and/or control of the degree of esterification pectin material and/or the pectin composition and/or the cross linked pectin population may be required.
  • the degree of esterification of the pectin material and/or the pectin composition and/or the cross linked pectin population may be modified and or controlled by use of a pectin methylesterase (EC 3.1.1.1 1), otherwise referred to as a PME.
  • PMEs de-esterify HE pectins to HE pectins with a lower DE , to LE pectins or pectic acids.
  • PMEs are advantageous because PME activity produces free carboxyl groups and free methanol. The increase in free carboxyl groups and thus the degree of esterification can be easily monitored by automatic titration.
  • the degree of esterification of the pectin material and/or the pectin composition and/or the cross linked pectin population is modified and/or controlled in accordance with a process described in International Patent Application No PCT/IB98/00673, filed 24 April 1998.
  • the ionically cross linked pectin population of a pectin composition in accordance with the present invention is preferably a calcium sensitive high ester pectin, or a low ester pectin comprising an amidated pectin and/or a low ester pectin having a degree of esterification of 28-38%).
  • Protocol VII A Protocol for determining the degree of esterification and acetylation of a pectin may be found in Food Chemical Codex, edition 4 (the contents of which are incorporated herein by reference). For ease of reference, this Protocol is recited at the end of the Examples section (infra) as Protocol VII.
  • High ester calcium sensitive pectins calcium cross-linking can take place because sites on the pectin molecules have low degree of esterification such that calcium may interact by electrostatic/ionic means. This property is usually described as calcium sensitivity.
  • High ester calcium sensitive pectin is capable of forming micro gels with calcium. These gels have the property that they carry an amount of water and additionally it is possible to separate micro gels from excess water just by centrifugation.
  • Low ester pectins cross-linked with calcium form a different type of micro gel. These pectins give reversible gels, meaning that if a given gel is disrupted one may obtain gel particles or pieces. However, when mechanical treatment of the gel stops, the gel starts to re-build because of the re-establishment of hydrogen bonds. Gel compositions comprising an amidated pectin are then again different from gels with low ester conventional pectin (LC pectin). The former gel composition will melt down on heating of the gel to 50-60°C, whereas much more energy (e.g. heating to greater than 100°C) is needed to melt down an LC pectin gel.
  • LC pectin low ester conventional pectin
  • the covalent cross-linked pectin population of a pectin composition in accordance with the present invention may be cross-linked through feroyl groups.
  • the degree of esterification of the pectin material which is cross-linked is in the range of 45-60%.
  • the degree of esterification can then be modified by adding methoxyl groups or by de-esterifying with acid or with enzymes, for example pectin esterases. It is known however that a non-cross-linked sugar beet pectin can not be used as a gelling agent unless acetyl groups are removed, and it might be necessary to do so in combination with the esterification or the de-esterification to obtain an effect.
  • the pectin composition comprises a population of ionically cross-linked high ester pectin
  • the proportion of the composition which is calcium sensitive pectin is preferably greater than 50%, more preferably, greater than 60%. more preferably greater than 70%, more preferably greater than 80%>. more preferably greater than 90%, yet more preferably greater than 95%.
  • a citrus based pectin fraction is isolated which has a proportion of calcium sensitive pectin of approximately 100%. Such fraction could be obtained in accordance with the teachings of EP-A-0664300 or Danish Patent Application No. 120/98.
  • Subsequent enzyme treatment with a pectin esterase de-methylating a high ester pectin in a block- wise manner may be performed according to WO-A-97/03574, filed 12 July 1996.
  • a pectin material and/or pectin composition may be obtained simply by selection of suitable citrus raw materials.
  • the pectin composition may comprise a population of pectin which is covalently cross-linked and a population of pectin which is ionically cross-linked.
  • the pectin composition and/or pectin material is preferably obtained by or obtainable by de-acetylating and, optionally also de-esterifying. a sugar beet pectin.
  • the pectin composition has a water binding capacity of about 20 to about 70. Water binding capacity is measured in accordance with WO 96/03440(5) and WO 97/27221(6).
  • the pectin composition is in particulate form.
  • the particulate pectin composition has an average particle size of no greater than 75-100 ⁇ m.
  • the cross-linked pectin of the present invention may be combined with an emulsifier.
  • the covalently linked pectin of the present invention may be combined with a second emulsifier to form a composition for use an emulsifier.
  • the emulsifier composition provides a creamy mouthfeel which is improved when compared that which would be expected from a combination of the covalently linked pectin and the second emulsifier - the present invention provides an emulsifying composition having a synergistic improvement in its organoleptic properties.
  • the second emulsifier may be selected from monoglycerides, diglycerides. derivatives and mixtures thereof.
  • the emulsifier and/or fat replacer of the present invention or as provided by the present invention is incorporated in a foodstuff.
  • the present invention provides a foodstuff comprising a fat replacer as described herein.
  • the present invention provides a foodstuff comprising an emulsifier as defined herein.
  • the foodstuff is selected from dairy products (such as milk products, fresh cheese, sour cream and ice cream), low fat spread, mayonnaise, yoghurt, sauces, meat and meat products, poultry products, fish products, fruit spreads, bakery products including bakery fillings, margarine, reconstituted fruits, jams, fruit preparations, fruit fillings, ripples, fruit sauces, stewed fruit, coffee whitener, instant fruit dessert, confectionery (such as marsh mallow), and fine foods (such as dressings including salad dressings; ketchup, vinaigrette dressings and soups)
  • the foodstuff may be a beverage.
  • the beverage may be a drinking yoghurt, a fruit juice, a beverage concentrate or a fruit based beverage.
  • the term "foodstuff can include food for human and/or animal consumption.
  • the present invention may be used in the preparation of a starting reagent or an intermediate in the preparation of a foodstuff.
  • present invention may be used in the preparation of a foodstuff itself.
  • the pectin composition may be inco ⁇ orated in materials other than foodstuffs.
  • the pectin composition may be inco ⁇ orated in cosmetics (such as creme) and pharmaceuticals.
  • the amount of galacturonic acid was determined by the m-hydroxybiphenyl method (10).
  • the content of ferulic acid was determined spectrophotometrically at 375nm on freshly prepared solutions of pectin in 0.15M glycin buffer pHIO using a molar extinction coefficient of 31600 (1 1).
  • Sodium content was determined by AES after dissolving the sample in diluted nitric acid.
  • the individual neutral sugars were determined by HPLC after hydrolysis in 1M sulphuric acid at 100°C for two hours(12).
  • the viscosity-average molecular weight of pectins were determined using the following method.
  • pectin solution is made in a 1% sodium hexametaphosphate solution pH 4.5. • The duration of the fall period in second of the ball in the pectin solution and in the sodium hexametaphosphate solution is measured by a Hoppler viscometer.
  • the molecular weight is calculated as the difference between the fall time in the two solutions multiplied by 200.000 and divided with the fall time in the sodium hexametaphosphate solution.
  • the ability to cross-link was tested in a 2% aqueous solution of the pectin by adding 20 LAMU laccase (5,6) per g pectin while stirring. That the time elapsed before the gel was formed is a mark of the oxidative gelling properties. Furthermore, the formed gel was inspected visually or by Bohlin rheometer to determine the consistency.
  • the free swelling capacity and the retention capacity of the cross-linked product were measured (5,6) .
  • the raw materials used were Fibrex 595 and Fibrex 608, both commercial dried sugar beet pulp and fresh, frozen sugar beet pulp as well as dried sugar beet pulp (available from Danisco Sugars, Denmark).
  • the pectin material was extracted with nitric acid at different pH (1.0/1.5/2.4), at different temperatures (95°C/85°C/70°C) and for different time periods (1 hour/4 hours).
  • the ratio between pulp and solvent was 1 :20.
  • the pH was adjusted to pH 4 before filtration, and ion exchange. Because of the low molecular weight of the pectin the extracts were concentrated to a pectin content of approx. 4% before the pectin material was precipitated in 80% isopropanol. The precipitate was dried and milled to an average particle size of less than 200 ⁇ m.
  • pectin extracted from the commercial Fibrex had a rather low molecular weight while the yields were high. In contrast when dried or wet pulp was used as raw material, pectin with a higher molecular weight was obtained but the yields were rather low.
  • a higher content of galacturonic acid was obtained from the pulp from the sugar beet pulp when using a higher temperature.
  • a solution comprising 3% pectin material as prepared above was provided.
  • the pH was adjusted to 5.5.
  • the solution was saturated with oxygen and a laccase (5,6) was added at a dosage of 10 LAMU per g pectin material. Stirring and aeration was continued until gelling occurred. After 16 hours the gel was washed several times with water after which the gel was dewatered with isopropanol.
  • a fibrous precipitate was obtained.
  • the pectin composition product was dried and ground to an average particle size of 250 ⁇ m.
  • Pectin material was obtained from sugar beet.
  • the pectin material was cross linked as described above to produce a pectin composition.
  • the yield was 366 g which corresponded to approx. 60%.
  • the product had a free swelling capacity on 48 and a retention capacity on 45.
  • the pectin composition was used in the following applications.
  • the maximal dosage of the pectin composition was 0.5%> otherwise the thickness of ice cream mix increased to an extent such that pumping became difficult.
  • the ice cream produced had increased the creaminess compared to the two references, both the product with fat and without, i.e. it worked as a fat replacement. It did not have any effect on the body or the cold/warm feeling in the mouth.
  • the fat replacing effect of the cross-linked sugar beet pectin was tested in ice cream.
  • the dosage was in the range of 0.4%> to 0.8%).
  • the recipes are shown in the table.
  • Fat- containing ice cream (3% and 8%) together with Slendid 200 and Fibruline (a commercial fat replacer based on inulin) were used as references.
  • the samples were evaluated and given scores from 0-6 for the creaminess, where the 8%> fat-containing ice cream had a creaminess of 3. Furthermore meltdown was measured.
  • the cross- linked sugar beet pectin gave an increased creaminess, i.e. it had fat replacing properties: TABLE 6
  • CLSBP cross linked sugar beet pectin
  • SBP sugar beet pectin
  • the pectin composition was tested in a recipe without emulsifier to evaluate both the fat replacement and the emulsifying effect.
  • the ice cream is evaluated as described above.
  • Ice cream with 3%> fat and the CREMODAN 709 VEG has medium creaminess, while the CLSBP and the SBP give moderate creaminess.
  • non-fat ice cream with the CLSBP the creaminess is as good as non-fat ice cream with emulsifier.
  • the stabiliser system alone or the SBP alone do not give any creaminess. Again the melt down of the non-fat ice creams with CLSBP are superior to the ones of emulsifier and stabiliser system.
  • the pectin composition in accordance with the present invention was tested in a 10% mayonnaise with a dosage of 0.2%. It gave a slightly increased viscosity, but no significant difference between the two products. TABLE 1 1
  • phase 3 More mechanical treatment is required for phase 3, mix till all ingredients are fully dissolved.
  • Phase 2 is added after 4 minutes.
  • the test was performed with a pectin composition in accordance with the present invention added at three different dosages.
  • LFS 100 is a high ester citrus pectin available from Danisco Ingredients, Denmark.
  • the pectin composition was tested in different recipes of low fat spread. In non-milk recipes and in whey based recipes the composition works equally well as the products such as GRTNDSTEDTM LFS 150, Gelatine and Slendid 200. The composition is not able to stabilise hard fat low fat spread as is also the problem with other products for the low fat spreads industry.
  • composition in a 40% low fat spread with skim milk powder.
  • performance of the composition is compared to other products in the marked for the low fat spread industry.
  • the CLSBP is stabilising the low fat spreads equally well as the gelatine and the GRTNDSTED T "M v ' LFS 150.
  • the fat replacing and the stabilising effect of the CLSBP was tested in yoghurt.
  • the dosage was 0.10%, 0.15%, 0.20%, 0.30% 0.50%.
  • the recipes are shown in the Table 16. TABLE 16
  • the fat replacing effect of cross-linked sugarbeet pectin was investigated in a dressing by replacing 20% fat with cross-linked sugarbeet pectin.
  • the dosage range was 0.2- 0.5% and a full fat dressing was used as a reference. A fat replacement effect was observed.
  • the emulsifying effect of the cross-linked sugarbeet pectin was evaluated by comparing the composition with PGA and GRINDSTEDTM FF2104.
  • the dressing was viscous, and therefore it was difficult to distinguish between the emulsifying effect and the viscosity effect, but a stable product was obtained.
  • Oil is emulsified into the water phase.
  • the pectin composition was tested as emulsifier in a cosmetic o/w emulsion.
  • the concentration of the cross-linked pectin was 2.5%.
  • the cross-linked sugar beet pectin alone was able to emulsify the cosmetic emulsion. Furthermore it provided a fine skin feel and some greasiness.
  • Cross-linked sugar beet pectin is an excellent and competitive fat replacer in ice cream.
  • Fibuline is often used as replacer of fat in low and no fat ice cream but the fat replacing effect is obtained at a quite high dosage of the Fibruline, 7 %>.
  • the emulsifier was excluded from the recipe and it was found that the creaminess is obtained as a combined effect of SBP or especially CLSBP and the emulsifier. It should be noted here that alone the emulsifier is not able to give creaminess.
  • CLSBP and SBP are effective as stabilisers of the emulsion.
  • CLSBP is more effective than SBP.
  • a cross-linked pectin will, without added calcium, form micro gels, i.e. the pectin will not be dissolved. In contrast, native pectin without added calcium will dissolve.
  • a 1% solution/suspension is made by adding pectin to be studied to water (50°C) whilst stirring vigorously. The solution/suspension is left over night at room temperature.
  • the tested composition comprises a population of pectin which is cross-linked.
  • Model O/W emulsion Oil phase (20%)
  • the model system is studied as follows
  • Tween -8- is used as reference.
  • a model system is considered to exhibit an emulsifying effect if the phases do not separate within one week, i.e. the particle size does not considerably change.
  • LAMU LACCASE ACTIVITY
  • Laccase activity as defined herein is determined on the basis of spectrophotometric measurements of the oxidation of syringaldazin under aerobic conditions. The intensity of the violet colour produced in the oxidation reaction is measured at 530 nm.
  • the analytical conditions are: 19 ⁇ M syringaldazin, 23.2 mM Tris buffer, pH 7.5,
  • LAMU laccase unit
  • Calcium sensitivity is measured as the viscosity of a pectin dissolved in a solution with
  • a calcium insensitive pectin has a CF value of 1.
  • pectin sample is dissolved in 550 ml hot water with efficient stirring.
  • the solution is cooled to about 20°C and the pH adjusted to 1.5 with IN HC1.
  • the pectin solution is adjusted to 700 ml with water and stirred. 290 g of this solution is measured individually into 2 viscosity glasses. 10 ml water is added to one of the glasses (double determinations) and 10 ml of a 250 mM CaCl 2 solution is added to the other two glasses under stirring.
  • a pectin composition was fractionated into a calcium sensitive fraction (CSP) and a calcium insensitive fraction (CISP) in accordance with the method below
  • the CSP fraction is transferred to a low weight plastic petri dish (which has been weighed on beforehand)
  • To the distillation flask add 20 mL of a 1 in 10 sodium hydroxide solution, seal the connections, and then begin heating carefully to avoid excessive foaming. Continue heating until 80 to 120 L of distillate has been collected. Add a few drops of methyl red TS to the receiving flask.
  • the distillation apparatus consists of a steam generator connected to a round-bottom flask to which a condenser is attached. Both steam generator and the round-bottom flask are equipped with heating mantles. Start the distillation by heating the round bottom flask containing the sample. Collect the first 15 mL of distillate separately in a measuring cylinder. Then start the steam supply and continue distillation until 150 mL of distillate has been collected in a 200-mL beaker. Quantitatively combine the distillates, titrate with 0.05 M sodium hydroxide to pH 8.5, and record the volume required, in mL, as S.
  • the mg of galacturonic acid obtained in this way is the content of one-tenth of the weight of the washed and dried sample.
  • To calculate the percent galacturonic acid on a moisture- and ash- free basis multiply the number of mg obtained by 1000/x, in which x is the weight, in mg. of the washed and dried sample.
  • and V 2 need to be determined, and V 3 may be regarded as zero.

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Abstract

L'invention concerne un substitut de matière grasse comprenant une composition de pectine renfermant au moins une population de pectine qui est réticulée de manière covalente.
PCT/IB2000/000051 1999-01-06 2000-01-06 Composition de pectine utilisee comme substitut de matiere grasse et emulsifiant WO2000040098A1 (fr)

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FR2811911A1 (fr) * 2000-07-24 2002-01-25 Rhodia Food S A S Dispersions comprenant au moins un agent emulsifiant choisi parmi les polysaccharides, le polysaccharide etant un heteroxylane
WO2002071870A1 (fr) * 2001-02-26 2002-09-19 Unilever N.V. Procede de preparation d'un produit moussant et de produits pouvant etre obtenus par ce procede
EP1291363A1 (fr) * 2000-06-15 2003-03-12 Fuji Oil Company, Ltd. Pectine, son procede de production, aliments a base de proteines acides utilisant de la pectine et leur procede de production
WO2004017746A1 (fr) * 2002-08-19 2004-03-04 Unilever N.V. Confiserie glacee
WO2005058054A2 (fr) * 2003-12-18 2005-06-30 Unilever Plc Confiserie
WO2005107500A1 (fr) * 2004-05-07 2005-11-17 Forskarpatent I Syd Ab Graisses vegetales de substitution pour produits carnes
WO2005115163A1 (fr) 2004-05-24 2005-12-08 Nuova Tradizione S.R.L. Produit semi-transforme pour la preparation de desserts surgeles et desserts surgeles fabriques a partir de ce produit semi-transforme
US7052729B2 (en) * 2002-06-24 2006-05-30 Conopco, Inc. Stable oil in water emulsion
WO2006066802A1 (fr) * 2004-12-23 2006-06-29 Unilever N.V. Objets a base de legumes congeles ou refrigeres
WO2010129153A2 (fr) * 2009-04-28 2010-11-11 Cp Kelco U.S., Inc. Pectine aléatoirement modifiée de façon enzymatique pour une utilisation dans des produits laitiers fermentés
WO2013149808A1 (fr) * 2012-04-03 2013-10-10 Cp Kelco Aps Produits laitiers fermentés stables et procédés associés
WO2014147053A1 (fr) * 2013-03-19 2014-09-25 Nestec S.A. Émulsifiant à base de plante pour des produits de confiserie congelés
CN108651617A (zh) * 2018-04-16 2018-10-16 平顶山金晶生物科技股份有限公司 一种含大豆多糖的酸奶稳定剂、其在酸奶中的应用及酸奶的制备方法
WO2022028979A1 (fr) * 2020-08-04 2022-02-10 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Composition de fibre végétale contenant de la pectine pour crème glacée à base de plantes
WO2022167533A1 (fr) * 2021-02-03 2022-08-11 Societe Des Produits Nestle S.A. Particules de microgel de pectine de betterave à sucre réticulées par des enzymes, destinées à être utilisées dans des aliments
CN115463622A (zh) * 2022-08-03 2022-12-13 广东纤友朵美生物科技有限公司 一种基于氧化果胶的凝胶及其制备方法

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WO1996003440A1 (fr) * 1994-07-26 1996-02-08 Novo Nordisk A/S Gelification de polymeres phenoliques facilitee par une oxydase
WO1997027221A1 (fr) * 1996-01-26 1997-07-31 Novo Nordisk A/S Gelification enzymatique de matieres polymeres
GB2311024A (en) * 1996-03-15 1997-09-17 Systems Bio Ind Depolymerised pectins
WO1998041547A1 (fr) * 1997-03-20 1998-09-24 E.I. Du Pont De Nemours And Company Gels ameliores produits a partir de son

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US5008254A (en) * 1982-09-03 1991-04-16 Weibel Michael K Sugar beet pectins and their use in comestibles
WO1996003440A1 (fr) * 1994-07-26 1996-02-08 Novo Nordisk A/S Gelification de polymeres phenoliques facilitee par une oxydase
WO1997027221A1 (fr) * 1996-01-26 1997-07-31 Novo Nordisk A/S Gelification enzymatique de matieres polymeres
GB2311024A (en) * 1996-03-15 1997-09-17 Systems Bio Ind Depolymerised pectins
WO1998041547A1 (fr) * 1997-03-20 1998-09-24 E.I. Du Pont De Nemours And Company Gels ameliores produits a partir de son

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US6833151B2 (en) 2000-06-15 2004-12-21 Fuji Oil Co., Ltd. Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof
EP1291363A1 (fr) * 2000-06-15 2003-03-12 Fuji Oil Company, Ltd. Pectine, son procede de production, aliments a base de proteines acides utilisant de la pectine et leur procede de production
EP1291363A4 (fr) * 2000-06-15 2003-08-20 Fuji Oil Co Ltd Pectine, son procede de production, aliments a base de proteines acides utilisant de la pectine et leur procede de production
WO2002007869A1 (fr) * 2000-07-24 2002-01-31 Rhodia Chimie Dispersion comprenant un heteroxylane comme agent emulsifiant
FR2811911A1 (fr) * 2000-07-24 2002-01-25 Rhodia Food S A S Dispersions comprenant au moins un agent emulsifiant choisi parmi les polysaccharides, le polysaccharide etant un heteroxylane
WO2002071870A1 (fr) * 2001-02-26 2002-09-19 Unilever N.V. Procede de preparation d'un produit moussant et de produits pouvant etre obtenus par ce procede
US7297359B2 (en) 2001-02-26 2007-11-20 Conopco, Inc. Process for the preparation of a foamed product and products obtainable by this process
US7052729B2 (en) * 2002-06-24 2006-05-30 Conopco, Inc. Stable oil in water emulsion
WO2004017746A1 (fr) * 2002-08-19 2004-03-04 Unilever N.V. Confiserie glacee
WO2005058054A3 (fr) * 2003-12-18 2005-08-25 Unilever Plc Confiserie
WO2005058054A2 (fr) * 2003-12-18 2005-06-30 Unilever Plc Confiserie
WO2005107500A1 (fr) * 2004-05-07 2005-11-17 Forskarpatent I Syd Ab Graisses vegetales de substitution pour produits carnes
WO2005115163A1 (fr) 2004-05-24 2005-12-08 Nuova Tradizione S.R.L. Produit semi-transforme pour la preparation de desserts surgeles et desserts surgeles fabriques a partir de ce produit semi-transforme
KR100830778B1 (ko) * 2004-05-24 2008-05-19 누오바 트라디지오네 에스.알.엘 급속-냉동 디저트를 제조하기 위한 반-가공 제품 및 상기반-가공 제품으로 만들어진 급속-냉동 디저트
WO2006066802A1 (fr) * 2004-12-23 2006-06-29 Unilever N.V. Objets a base de legumes congeles ou refrigeres
WO2010129153A2 (fr) * 2009-04-28 2010-11-11 Cp Kelco U.S., Inc. Pectine aléatoirement modifiée de façon enzymatique pour une utilisation dans des produits laitiers fermentés
WO2010129153A3 (fr) * 2009-04-28 2010-12-29 Cp Kelco U.S., Inc. Pectine aléatoirement modifiée de façon enzymatique pour une utilisation dans des produits laitiers fermentés
WO2013149808A1 (fr) * 2012-04-03 2013-10-10 Cp Kelco Aps Produits laitiers fermentés stables et procédés associés
CN104185422A (zh) * 2012-04-03 2014-12-03 Cp凯可股份公司 稳定的发酵乳制品和方法
JP2015512265A (ja) * 2012-04-03 2015-04-27 シーピー ケルコ エイピーエス 安定性発酵乳製品及びその製造方法
US9833006B2 (en) 2012-04-03 2017-12-05 Cp Kelco Aps Stable fermented milk products and methods
WO2014147053A1 (fr) * 2013-03-19 2014-09-25 Nestec S.A. Émulsifiant à base de plante pour des produits de confiserie congelés
CN108651617A (zh) * 2018-04-16 2018-10-16 平顶山金晶生物科技股份有限公司 一种含大豆多糖的酸奶稳定剂、其在酸奶中的应用及酸奶的制备方法
WO2022028979A1 (fr) * 2020-08-04 2022-02-10 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Composition de fibre végétale contenant de la pectine pour crème glacée à base de plantes
WO2022167533A1 (fr) * 2021-02-03 2022-08-11 Societe Des Produits Nestle S.A. Particules de microgel de pectine de betterave à sucre réticulées par des enzymes, destinées à être utilisées dans des aliments
CN115463622A (zh) * 2022-08-03 2022-12-13 广东纤友朵美生物科技有限公司 一种基于氧化果胶的凝胶及其制备方法

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