WO2001024643A1 - Melange d'agents tensioactifs co-cristallises - Google Patents

Melange d'agents tensioactifs co-cristallises Download PDF

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Publication number
WO2001024643A1
WO2001024643A1 PCT/US2000/027395 US0027395W WO0124643A1 WO 2001024643 A1 WO2001024643 A1 WO 2001024643A1 US 0027395 W US0027395 W US 0027395W WO 0124643 A1 WO0124643 A1 WO 0124643A1
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Prior art keywords
surfactant
composition
monoglyceride
food
stearoyl lactylate
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PCT/US2000/027395
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English (en)
Inventor
Neil Widlak
Original Assignee
Archer-Daniels-Midland Company
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Publication date
Application filed by Archer-Daniels-Midland Company filed Critical Archer-Daniels-Midland Company
Priority to AU78564/00A priority Critical patent/AU7856400A/en
Priority to CA002386245A priority patent/CA2386245A1/fr
Priority to EP00968689A priority patent/EP1220619A1/fr
Publication of WO2001024643A1 publication Critical patent/WO2001024643A1/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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • 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

  • This invention relates to a novel, co-crystallized surfactant blend suitable for improving the quality of foods.
  • the co-crystallized surfactant blend of this invention is, for example, suitable for use as a dough conditioner and staling inhibitor in the manufacture of baked goods such as bread.
  • This invention also relates to methods for the manufacture of this co-crystallized surfactant blend and to foods incorporating it.
  • Surfactants are used, as food additives, to improve the quality of food products by interacting with other food ingredients, by stabilizing emulsions, or by stabilizing the crystal structure of fats.
  • Surfactants are widely used in food processing, for example in the production of margarine, shortenings, edible fats, bakery products, ice cream, sugar confectionery, pasta products, potato products and other starchy food products, deserts, whipped toppings, peanut butter, coffee whiteners, non-dairy creamers, sauces, dressings, and beverages.
  • a variety of surfactants have been used in food processing including: (a) mono-diglycerides; (b) distilled monoglycerides (DMGs); (c) monoglyceride derivatives such as ethoxylated monoglycerides, diacetyl tartaric acid esters of monoglycerides (DATEMS), acetic acid monoesters of monoglycerides, citric acid esters of monoglycerides, and lactic acid esters of monoglycerides; (d) fatty acid esters of alcohols other than glycerol such as propylene glycol, lactic acid (as sodium, calcium, or potassium salts), sucrose, sorbitol; (e) polysorbates, i.e., fatty acid monoesters of sorbitol which are variably ethoxylated to produce a hydrophilic range of sorbitan esters; (e) polyglycerol esters of fatty acids; and (f) lecithin.
  • DMGs
  • Surfactants used in the manufacture of foods are also known by a variety of other terms such as emulsifiers, emulsifying agents, surface active agents, conditioning agents, and anti-staling agents. Surfactants are added to baked goods, specifically breads, as dough conditioners and staling inhibitors. See, e.g., Rusch, D.T., "Emulsifiers: Use in Cereal and Bakery Foods," Cereal Food World 26: 110-113, 115 (1975).
  • Dough conditioners are ionic surfactants, such as diacetyl tartaric acid esters of monoglycerides and edible salts of stearoyl lactylate, e.g., sodium stearoyl lactylate (SSL) and calcium stearoyl lactylate (CSL).
  • SSL sodium stearoyl lactylate
  • CSL calcium stearoyl lactylate
  • Starch consists of two types of carbohydrate: amylose and amylopectin; both are polymers of glucose. When amylose, amylopectin or a mixture thereof is mixed with water and heated, it swells and forms a gel. During storage the starch gel undergoes "retrogradation,” wherein the starch recrystallizes resulting in increased firmness or staling.
  • Staling inhibitors react with starches and protein/starch complexes retarding the process of retrogradation and thus retarding staling.
  • distilled monoglycerides such as glyceryl monostearate
  • staling inhibitors because these linear molecules form relatively stable complexes with the helical configuration of amylose. See, e.g., Zobel, H.F., "A Review of Bread Staling,” The Bakers Digest 47:52-61 (October 1973); Knightly, W.H., "The Staling of Bread,” The Bakers Digest 51:52-56, 144-150 (October 1977).
  • More recently attention has focused on the role of distilled monoglycerides in forming relatively stable complexes with hydrated chains of amylopectin, slowing the rate at which amylopectin recrystallizes, and thus retarding bread staling.
  • U.S. Patent No. 3,443,965 discloses an emulsifier for use in the making of yeast-raised baked goods consisting essentially of: (a) about 15- 30% of a monoglyceride derived from a saturated fatty acid having an Iodine Value in the range of 0 to a maximum of about 60, (b) about 30-45% of monoglyceride derived from an unsaturated fatty acid having an Iodine Value in the range of 60 to at least 100, and (c) the remainder being diacetyl tartaric acid ester of mono- and diglycerides derived from unsaturated edible vegetable oil of commerce; provided that the total of monoglycerides in (a) and (b), above, does not exceed about 60% of the weight of the emulsifier.
  • U.S. Patent No. 3,743,512 discloses a product for use in retarding the staling of yeast-raised bakery products in the form of a dry powder comprising particles of an edible base material selected from the group consisting of cereal flour and vegetable flour and cereal starch and vegetable starch and mixtures thereof wherein the particles have a film of a hard distilled monoglyceride wiped thereover.
  • U.S. PatentNo.4,164,593 discloses a dough conditioning agent, comprising calcium and sodium salts of the acyl lactylates of C 14 -C 22 fatty acids, optionally with a mono- and diglyceride product (ALDO-HMS), a distilled monoglyceride product (Myverol-1800), or mixtures thereof, which have been commingled in a molten condition and thereafter cooled to the solid state and ground to produce a powder.
  • ADO-HMS mono- and diglyceride product
  • Myverol-1800 distilled monoglyceride product
  • 4,178,393 discloses a method for preparing a pulverulent, free-flowing monoglyceride additive in the form of individual particles for use in the preparation of farinaceous and starch-containing edible products wherein the individual particles contain in substantially constant proportion (a) at least one monoglyceride and (b) at least one lecithin; comprising the steps of melting at least one distilled monoglyceride of saturated C 12.24 fatty acids, adding at least one substantially dry lecithin in an amount so as to constitute 0.1-40% of the weight of the mixture and spray-cooling the resultant mixture substantially without adding water to obtain said individual particles.
  • U.S . Patent Nos.4,264,639, 4,371,561 and 4,544,569 discloses a stearoyl lactylate salt composition and method of production thereof wherein the lactylate salt is thermally mixed with from about 2% to about 30% (by weight) of hydrogenated stearin which has from about 50% to 100% (by weight of fatty acid) C 18 fatty acid and an iodine value of less than 7.
  • 4,315,041 discloses an emulsifier composition for use in starch containing food which is prepared by melt mixing 90-95% of a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides, having an Iodine Value of 10-40, with 20-5% of fats having a melting point of more than 45 °C, powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature that is above 45 °C but does not melt the powdered composition.
  • a distilled monoglyceride composition comprising 65-85% of saturated fatty acid monoglycerides and 35-15% of unsaturated fatty acid monoglycerides, having an Iodine Value of 10-40, with 20-5% of fats having a melting point of more than 45 °C, powdering the resultant mixture and thereafter tempering the powdered composition for more than 30 minutes at a temperature that is above 45 °C but does
  • U.S. Patent No. 4,363,826 discloses a powdered emulsifier composition which is prepared by powdering a monoglyceride composition consisting essentially of 65-85% of a saturated fatty acid monoglyceride and 35-15% of a cis-type unsaturated fatty acid monoglyceride, said composition having an Iodine Value of 10 to 40, tempering the powdered monoglyceride composition for more than 30 minutes at a temperature not below 45 °C to a temperature which does not melt the saturated fatty acid monoglyceride; and cooling.
  • a powdered emulsifier composition which is prepared by powdering a monoglyceride composition consisting essentially of 65-85% of a saturated fatty acid monoglyceride and 35-15% of a cis-type unsaturated fatty acid monoglyceride, said composition having an Iodine Value of 10 to 40, tempering the powdered monoglyceride composition for more than 30 minutes at a temperature not below
  • U.S. Patent No.4,483,880 discloses an emulsifier composition for use in starch containing foods which is prepared by melt-mixing a composition consisting of 65 to 90 weight percent of saturated fatty acid monoglyceride and 35 to 10 weight percent of cis-type unsaturated fatty acid monoglyceride, having an Iodine Value of 10 to 40, with less than 10 weight percent of one or more monoglycerides selected from diacetyltartaric acid esters of monoglyceride, mixed tartaric and acetic acid esters of monoglyceride, tartaric acid esters of monoglyceride and citric acid esters of monoglyceride, and powdering the resultant mixture.
  • U.S. Patent No.4,609,560 discloses a powdered emulsifier composition prepared by melt mixing 60-95% by weight of a saturated fatty acid monoglyceride and 40-5% by weight of a cis-type unsaturated fatty acid monoglyceride, optionally including hydrophilic fatty acid esters of polyols (such as Polysorbate 80, olive oil fatty acid distilled monoglyceride, diacetyl tartaric acid ester of olive oil fatty acid distilled monoglyceride, safflower oil fatty acid distilled monoglyceride, Polysorbate 60, and oleic acid diester of decaglycerol), converting the resultant mixture to a powder by spray cooling under atmospheric pressure at a temperature below 5 ° C and wherein the powdered product contains a major amount of the saturated fatty acid monoglyceride in a ⁇ -crystalline form.
  • polyols such as Polysorbate 80, olive oil fatty acid distilled monogly
  • U.S. Patent No. 4,684,526 discloses a method of preparing a baked food product by mixing ingredients comprising flour, water, a leavening agent, and an anti-staling/conditioning agent, and then baking the mixed ingredients, where the anti-staling/conditioning aging consists essentially of: (a)
  • U.S. Patent No.4,826,699 discloses a method for the production of a powdered emulsifier composition having improved leavening and aerating properties, comprising the steps of (a) heating an emulsifier composition to a temperature sufficient to melt the emulsifier, (b) gas treating the composition in a pressure vessel while the emulsifier is in the melted state with pressurized inactive gas until equilibrium is reached between the gas dissolved in the melted emulsifier and the gas in the atmosphere of the pressure vessel and (c) spray crystallizing the gas treated composition to evaporate the gas and cool the composition, thereby forming a powder.
  • surfactants that are commercially available, there is a present need for an improved surfactant composition for use in food processing. Summary of the Invention
  • a blend of sodium stearoyl lactylate and distilled monoglyceride, having an Iodine Value between 1 and 70, that has been melted together, cooled so as to co-crystallize, and made into a powder or beads provides a surfactant blend with dough conditioning and anti-staling properties superior to those properties that can be achieved by adding the same levels of sodium stearoyl lactylate and distilled monoglyceride separately, in accordance with present practice in the food processing industry.
  • This invention relates to a method for producing a particulate, co- crystallized surfactant composition for use in food processing, comprising the steps of: (a) blending a first surfactant, comprising one or more compounds selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides and mixtures thereof, with a second surfactant, comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono-diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, to produce a combination, wherein the ratio of the first surfactant to the second surfactant is between 2:8 and 8:2, by weight; (b) processing the combination by mixing and heating to a temperature sufficient to produce a molten blend; and (c) processing the molten blend by cooling and forming particles.
  • the invention also relates to a co-crystallized surfact
  • the present invention relates to a method for producing a particulate, co-crystallized surfactant composition for use in food processing, comprising the steps of:
  • a first surfactant comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides and mixtures thereof
  • a second surfactant comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono- diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, to produce a combination, wherein the ratio of the first surfactant to the second surfactant is between 2:8 and 8:2, by weight;
  • step (b) processing the combination produced in step (a) by mixing and heating to a temperature sufficient to produce a molten blend
  • the weight ratio of the first surfactant and the second surfactant is between 3:7 and 7:3; more preferably between 4:6 and 6:4; most preferably, about 1 : 1.
  • the first surfactant comprises an edible salt of stearoyl lactylate; preferably, sodium stearoyl lactylate or calcium stearoyl lactylate; most preferably, sodium stearoyl lactylate.
  • the second surfactant comprises a monoglyceride preparation that is a distilled monoglyceride having an Iodine Value between 1 and 70; preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the second surfactant comprises a monoglyceride preparation that is a mono-diglyceride, having an
  • the method of processing the molten blend and forming particles is either (i) spray chilling to form beads or powder or (ii) cooling on a chilled drum roller to crystallize flakes and passing the flakes through a cryo-grinder to produce a powder.
  • Monoglyceride preparation refers to a composition, suitable for use in food processing, comprising one or more monoglycerides, wherein the total monoglyceride content is between 30% and 100% of the composition, by weight.
  • Mono-diglyceride refers to a composition, suitable for use in food processing, comprising one or more monoglyceride, wherein the monoglyceride content is at least 30% and less than 80% of the composition, by weight.
  • the mono-diglyceride of this invention has a monoglyceride content of at least 40%, by weight.
  • Mono-diglycerides commercially available for use in food processing typically have a monoglyceride content of approximately 40-52%, by weight.
  • Concentrated monoglyceride refers to a composition suitable for use in food processing, comprising one or more monoglycerides wherein the total monoglyceride content is between 80% and 100% of the composition, by weight.
  • the concentrated monoglyceride of this invention has a monoglyceride content of at least 85%, by weight; more preferably, at least 90%, by weight; most preferably, at least 95%, by weight.
  • a concentrated monoglyceride may be prepared by any suitable process, including but not limited to molecular distillation.
  • Distilled monoglyceride has the meaning customary to the food processing industry, provided that the monoglyceride content of the distilled monoglyceride is at least 80% by weight.
  • the distilled monoglyceride of this invention has a monoglyceride content of at least 85% by weight; more preferably, at least 90%, by weight; most preferably, at least 95%, by weight.
  • a distilled monoglyceride is a concentrated monoglyceride within the meaning of this application.
  • TV refers to the Iodine Value, which indicates the number of grams of iodine equivalent to the halogen absorbed by a 100 gram sample of an oil or a fat.
  • the Iodine Value may be determined by the Wijs method, see, e.g., the American Oil Chemists' Society (A.O.C.S.), Official Method Cd lb-87 (93).
  • Wijs the Wijs method
  • HLB value refers to the Hydrophobic Lipophobic Balance value which is a measure of the degree of hydrophillicity of a material. See, Becher, "Emulsions: Theory and Practice," Reinhold Publishing Corp., New York, pages 188-199 (1957), Becher, et al., J. Amer. Oil Chemists Soc, 41:169- 172 (1964). The values is determined by determining the molecular percentage of hydrophilic moieties in the overall molecule divide by the arbitrary number five. Typically fatty acid monoglycerides have an HLB of about 3.5. An HLB of 10 would indicate half hydrophobic character and half hydrophilic. An HLB of 5 would indicate 75% hydrophobic character.
  • the present invention relates to a particulate, co- crystallized surfactant composition for use in food processing, produced by the method comprising the steps of:
  • a first surfactant comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides and mixtures thereof
  • a second surfactant comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono- diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, to produce a combination, wherein the ratio of the first surfactant to the second surfactant is between 2:8 and 8:2, by weight;
  • step (b) processing the combination produced in step (a) by mixing and heating to a temperature sufficient to produce a molten blend
  • step (c) processing the molten blend produced in step (b) by cooling and forming particles .
  • the weight ratio of the first surfactant and the second surfactant is between 3:7 and 7:3; more preferably, between 4:6 and 6:4; most preferably, about 1: 1.
  • the first surfactant comprises an edible salt of stearoyl lactylate; preferably, sodium stearoyl lactylate or calcium stearoyl lactylate; most preferably, sodium stearoyl lactylate.
  • the second surfactant comprises a monoglyceride preparation that is a distilled monoglyceride having an Iodine Value between 1 and 70; preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the second surfactant comprises a monoglyceride preparation that is a mono-diglyceride, having an Iodine Value between 1 and 70, preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the method of processing the molten blend and forming particles is either (i) spray chilling to form beads or powder or (ii) cooling on a chilled drum roller to crystallize flakes and passing the flakes through a cryo-grinder to produce a powder.
  • the present invention relates to a co-crystallized surfactant composition
  • a co-crystallized surfactant composition comprising: (a) a first surfactant comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglyceride and mixtures thereof, and
  • a second surfactant comprising a monoglyceride preparation selected from the group consisting of concentrated monoglycerides having an Iodine Value between 1 and 70, mono-diglycerides having an Iodine Value between 1 and 70 and mixtures thereof, to produce a combination; wherein the weight ratio between said first surfactant and said second surfactant is between 2:8 and 8:2.
  • the weight ratio between the first surfactant and the second surfactant is between
  • the first surfactant comprises an edible salt of stearoyl lactylate; preferably, sodium stearoyl lactylate or calcium stearoyl lactylate; most preferably, sodium stearoyl lactylate.
  • the second surfactant comprises a monoglyceride preparation that is a distilled monoglyceride having an Iodine Value between 1 and 70; preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the second surfactant comprises a monoglyceride preparation that is a mono-diglyceride, having an Iodine Value between 1 and 70; preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the present invention relates to an edible product comprising the co-crystallized surfactant blend as herein described.
  • the present invention relates to a method for: (a) improving the quality of food, (b) emulsifying food, (c) retarding the oxidation of food, (d) leavening or conditioning starch-containing food, and (e) inhibiting staling in starch-containing food, which comprises adding to the food or a preparative component thereof an effective amount of the co-crystallized surfactant blend as herein described.
  • the surfactant composition of this invention contains a first surfactant comprising a compound selected from the group consisting of edible salts of stearoyl lactylate, diacetic tartaric acid esters of monoglycerides, or mixtures thereof.
  • the first surfactant comprises a compound selected from the group consisting of sodium stearoyl lactylate, calcium stearoyl lactylate, and potassium stearoyl lactylate. More preferably the first surfactant comprises sodium stearoyl lactylate or calcium stearoyl lactylate; most preferably, sodium stearoyl lactylate.
  • the surfactant composition of this invention contains a second surfactant comprising a monoglyceride preparation having an Iodine Value between 1 and 70; preferably, having an Iodine Value between 2 and 70; also preferably, between 5 and 70; and preferably, between 10 and 70; more preferably, between 1 and 30; more preferably, between 2 and 30; also preferably, between 5 and 30; and preferably, between 10 and 30.
  • the monoglyceride preparation may comprise a mono-diglyceride, with at least 30% and less than 80% monoglycerides, by weight.
  • the mono-diglyceride contains at least 40% monoglycerides, by weight.
  • the monoglyceride preparation may comprise a concentrated monoglyceride, with between 80% and 100% monoglycerides, by weight.
  • the concentrated monoglyceride comprises at least 85% monglycerides, by weight; more preferably, at least 90%, by weight; most preferably, at least 95%, by weight.
  • the concentrated monoglyceride comprises a distilled monoglyceride, with at least 85% monglycerides, by weight; more preferably, at least 90%, by weight; most preferably, at least 95%, by weight.
  • the surfactant composition of this invention comprises particles having an average size between approximately 10 and 500 ⁇ m; preferably, between 10 and 425 ⁇ m; more preferably, between about 150 and 425 ⁇ m.
  • the surfactant composition of this invention may be mixed with an anti- caking agent to obtain improved flow properties.
  • Suitable anti-caking agents include, but are not limited to, aluminum calcium silicate, magnesium silicate, sodium aluminosilicate, hydrated sodium calcium aluminosilicate, tricalcium silicate, and calcium silicate (e.g., Hubersorb 600 and Hubersorb 250, from J.M. Huber).
  • distilled monoglyceride having an Iodine Value of 22 (DMG-40, from Archer-Daniels-Midland (ADM)) were mixed together and heated to in a microwave oven to 180 °F to produce a molten blend.
  • the molten blend was mixed using a stainless steel spatula, poured onto a non-stick tray to a depth between 3 and 10 mm, and allowed to cool to 70 °F to produce a co-crystallized blend.
  • the co-crystallized blend was broken into flakes, placed in a plastic container and chilled for 30 to 90 minutes to a temperature between 10 and 20 °F. The flakes were ground, with dry ice, into powder in a food grinder (Mister Coffee Model IDS-50).
  • the powder was screened for size. The powder passing through 40 U.S. mesh screen (0.425 mm) and not passing through a 100 U.S. mesh screen (0.150 mm), was retained to provide a powdered co-crystallized surfactant blend.
  • the powdered co-crystallized surfactant blend was dry mixed with the anti-caking agent calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19: 1, respectively, by weight, to produce a co-crystallized surfactant blend composition.
  • the addition of calcium silicate had no functional effect on the performance properties of the co-crystallized surfactant blend in the baking of bread.
  • the addition of calcium silicate did essentially prevent the co-crystallized surfactant blend composition from caking when stored above 85 °F.
  • ADM ADM
  • the powdered co-crystallized surfactant blend was dry mixed with calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19: 1 , respective, by weight, to produce a co-crystallized surfactant blend composition
  • the powdered co-crystallized surfactant blend was dry mixed with calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19: 1, respectively, by weight, to produce a co-crystallized surfactant blend composition.
  • Example 4 The powdered co-crystallized surfactant blend was dry mixed with calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19: 1, respectively, by weight, to produce a co-crystallized surfactant blend composition.
  • ADM ADM
  • the powdered co-crystallized surfactant blend was dry mixed with the calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19:1, respectively, by weight, to produce a co-crystallized surfactant blend composition.
  • the powdered co-crystallized surfactant blend was combined with the anti-caking agent calcium silicate (Hubersorb 600, from J.M. Huber) in the ratio of 19:1, respectively, by weight, to produce a co-crystallized surfactant blend composition.
  • the composition was packed in units of 50 lbs in polyethylene lined boxes. The boxes were stored at 10 °F for 24 hours and subsequently stored at a temperature between 70 and 75 °F.
  • a batch of 15 loaves of white pan bread was made according to the following standard formula and procedure.
  • the emulsifier was the co-crystallized surfactant blend composition of Example 1.
  • Sponge ingredients other than flour are listed as percentages by weight in comparison to the total weight of flour in the finished dough.
  • Dough ingredients other than flour are listed as percentages by weight in comparison to the total weight of flour in the finished dough.
  • the oil and water were mixed with the dry ingredients for 4 minutes. Yeast was added, and mixing continued for an additional 2 minutes.
  • the dough was mixed with sponge for 6 minutes to produce a finished dough.
  • the finished dough was divided, scaled, molded, and proofed for approximately 55 to 60 minutes at 100 °F and 90 °F wet bulb, to reach a proof height of 10.5 cm.
  • the proofed bread dough was baked at 420 °F for 18 minutes. Twenty-two pounds of finished dough yields one batch of 15 loaves of white pan bread.
  • Loaf volume was measured, one hour after baking, by the standard rapeseed displacement method.
  • the loaves were then sliced and stored for seven days at ambient temperature in a sealed plastic bag.
  • crumb texture was measured using a TA-TX2 texture analyzer with a 1.5 inch round acrylic probe. Texture was measured as the force in grams required to penetrate the probe 10 mm into the center of two bread slices each 12.5 mm thick.
  • a second batch of 15 loaves of white pan bread was made and tested according to the preceding standard formula and method.
  • the emulsifier was a combination of an amount of sodium stearoyl lactylate (Paniplex SK, from ADM Arkady) and an amount of distilled monoglyceride having an Iodine Value of 22 (DMG-40, from ADM); each amount was equal to 0.5% of the weight of the flour contained in the finished dough, and each was added separately.
  • the date in Table 1 indicates that bread made with a co-crystallized surfactant blend comprising equal weights of sodium stearoyl lactylate and distilled monoglyceride, having an Iodine Value of 22, is softer after seven days storage at room temperature than is bread made with the same amount of the same ingredients added separately.
  • the co-crystallized surfactant blend of the present invention provides improved anti-staling properties to bread to a greater extent than can be achieved by adding the same levels of sodium stearoyl lactylate and distilled monoglyceride separately.
  • a batch of 15 loaves of white pan bread was made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was the co- crystallized surfactant blend composition of Example 2.
  • a second batch of 15 loaves of white pan bread was also made and tested according to the standard formula and method of Example 6.
  • the emulsifier was a combination of an amount of sodium stearoyl lactylate (Paniplex SK, from ADM Arkady) and an amount of distilled monoglyceride having an Iodine Value of 2 (DMG-03, from ADM); each amount was equal to 0.5% of the weight of the flour contained in the finished dough, and each was added separately.
  • a batch of 15 loaves of white pan bread was made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was the co- crystallized surfactant blend composition of Example 3.
  • a second batch of 15 loaves of white pan bread was also made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was a combination of an amount of DATEMS (Polimix 2000, from Canamex) and an amount of distilled monoglyceride having an Iodine Value of 2 (DMG-03, from ADM); each amount was equal to 0.5% of the weight of the flour contained in the finished dough, and each was added separately.
  • the date in Table 3 indicates that bread made with a co-crystallized surfactant blend comprising equal weights of DATEMS and distilled monoglyceride, having an Iodine Value of 2, is softer after seven days storage at room temperature than is bread made with the same amount of the same ingredients added separately.
  • the co-crystallized surfactant blend of the present invention provides improved anti-staling properties to bread to a greater extent than can be achieved by adding the same levels of DATEMS and distilled monoglyceride separately.
  • a batch of 15 loaves of white pan bread was made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was the co- crystallized surfactant blend composition of Example 2.
  • a second batch of 15 loaves of white pan bread was also made and tested according to the standard formula and procedure of Example 6. In this second batch the emulsifier was the co-crystallized surfactant blend composition of Example 3.
  • a batch of 15 loaves of white pan bread was made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was the co- crystallized surfactant blend composition of Example 2.
  • a second batch of 15 loaves of white pan bread was also made and tested according to the standard formula and procedure of Example 6.
  • the emulsifier was the co-crystallized surfactant blend composition of Example 5.
  • the entire procedure was repeated in a second trial. The average values from the initial and the subsequent trial, for bread made with a co-crystallized surfactant blend composition from a laboratory-scale procedure and for bread made with a co-crystallized surfactant blend composition manufacturing by a plant-scale procedure, are shown in Table 5.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé de production d'un mélange particulaire d'agents tensioactifs co-cristallisés destiné à l'industrie alimentaire. Ce procédé consiste à (a) mélanger un premier agent tensioactif, choisi parmi le groupe comprenant des sels alimentaires de stéaroyl lactylate, d'esters d'acide tartrique diacétique de monoglycérides et leurs mélanges, avec le second agent tensioactif, comprenant une préparation de monoglycérides choisis parmi le groupe comprenant des monoglycérides concentrés d'indice d'iode compris entre 1 et 70, des mono-diglycérides d'indice d'iode compris entre 1 et 70 et leurs mélanges, afin de produire une combinaison dans laquelle le rapport du premier agent tensioactif au second agent tensioactif est compris entre 2:8 et 8:2 en poids, (b) à traiter cette combinaison par mélange et chauffage à une température suffisante pour obtenir un mélange à l'état fondu, et (c) à refroidir le mélange fondu et à former des particules. De préférence, le premier agent tensioactif comprend du stéaroyl lactylate de sodium, le second agent tensioactif comprend un monoglycéride distillé d'indice d'iode compris entre 1 et 30, et les rapport entre les premier et second agents tensioactifs est environ 1:1 en poids. L'invention concerne aussi un mélange particulaire d'agents tensioactifs co-cristallisés produit à l'aide de ce procédé, des procédés d'utilisation de ce mélange d'agents tensioactifs co-cristallisés, ainsi que des aliments qui l'incorporent.
PCT/US2000/027395 1999-10-06 2000-10-05 Melange d'agents tensioactifs co-cristallises WO2001024643A1 (fr)

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AU78564/00A AU7856400A (en) 1999-10-06 2000-10-05 Co-crystallized surfactant blend
CA002386245A CA2386245A1 (fr) 1999-10-06 2000-10-05 Melange d'agents tensioactifs co-cristallises
EP00968689A EP1220619A1 (fr) 1999-10-06 2000-10-05 Melange d'agents tensioactifs co-cristallises

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US60/157,855 1999-10-06

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FR3007644A1 (fr) * 2013-06-28 2015-01-02 Oreal Composition cosmetique stable contenant un monoglyceride, un ester tartrique de monoglyceride et une charge enrobee
WO2015036799A1 (fr) * 2013-09-16 2015-03-19 Hovione International Ltd Synthèse et ingénierie de particules de cocristaux

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CA1117358A (fr) * 1977-05-31 1982-02-02 James L. Suggs Emulsifiants pour aliments cuits
US4315041A (en) * 1979-11-19 1982-02-09 Riken Vitamine Oil Co., Ltd. Emulsifier composition and quality improvement method for starch containing food
US4483880A (en) * 1982-03-16 1984-11-20 Riken Vitamin Co. Ltd. Emulsifier composition and quality improvement method of starch containing foods
JPS6019458A (ja) * 1983-07-11 1985-01-31 Ajinomoto Co Inc 粉末食品の固結防止方法
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US4164593A (en) * 1977-04-01 1979-08-14 C. J. Patterson Company Anti-caking dough conditioning composition and method
CA1117358A (fr) * 1977-05-31 1982-02-02 James L. Suggs Emulsifiants pour aliments cuits
US4315041A (en) * 1979-11-19 1982-02-09 Riken Vitamine Oil Co., Ltd. Emulsifier composition and quality improvement method for starch containing food
US4483880A (en) * 1982-03-16 1984-11-20 Riken Vitamin Co. Ltd. Emulsifier composition and quality improvement method of starch containing foods
JPS6019458A (ja) * 1983-07-11 1985-01-31 Ajinomoto Co Inc 粉末食品の固結防止方法
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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3007644A1 (fr) * 2013-06-28 2015-01-02 Oreal Composition cosmetique stable contenant un monoglyceride, un ester tartrique de monoglyceride et une charge enrobee
US11077037B2 (en) 2013-06-28 2021-08-03 L'oreal Stable cosmetic composition containing a monoglyceride, a tartaric ester of monoglyceride, and a coated filler
WO2015036799A1 (fr) * 2013-09-16 2015-03-19 Hovione International Ltd Synthèse et ingénierie de particules de cocristaux
CN105682644A (zh) * 2013-09-16 2016-06-15 好利安国际有限公司 共晶的合成与颗粒工程
US20160228373A1 (en) * 2013-09-16 2016-08-11 Hovione International Ltd Synthesis and Particle Engineering of Cocrystals
JP2016536134A (ja) * 2013-09-16 2016-11-24 ホビオネ インターナショナル エルティーディー 共結晶の合成及び粉体工学
CN105682644B (zh) * 2013-09-16 2021-08-13 好利安国际有限公司 共晶的合成与颗粒工程

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