WO2007014484A1

WO2007014484A1 - Edible toy

Info

Publication number: WO2007014484A1
Application number: PCT/CH2006/000409
Authority: WO
Inventors: Rolf Müller; Federico Innerebner
Original assignee: Innogel Ag
Priority date: 2005-08-04
Filing date: 2006-08-04
Publication date: 2007-02-08
Also published as: DE102005037325A1

Abstract

The invention relates to the use of a viscoelastic polysaccharide mixture as an edible toy, characterised in that the polysaccharide mixture has, in the shear rate region of 0.1/s - 100/s, a quotient G' /G'' of the elastic portion of the rigidity modulus and of the viscous portion of greater than 1, G' at 0.1/s ranging from 100 to 10000 Pa. The invention relates to an edible material that is based on polysaccharides and has a consistency that is remarkably like that of the already known Slimy , which is made from synthetic elastomers and is a great favourite with children. The subject matter of the invention can therefore be considered to be edible Slimy .

Description

Edible toy

The invention relates to an edible mass based on polysaccharides, which surprisingly reminds in its consistency of the well-known Slimy, which is made of synthetic elastomers and enjoys great popularity especially in children. As such, the subject matter of this invention may be referred to as "edible slimy".

The conventional Slimy based on synthetic elastomers has characteristic for him and usually perceived as contradictory properties that the bsw. Slimy shaped into a ball when it is thrown against a wall, behaves like a rubber ball, thus elastically rebounding and, on the other hand, when the mass is dropped, as a viscous liquid slowly dissolves. The Slimy thus shows both elastic and viscous behavior. Depending on the situation one or the other aspect prevailing.

It has surprisingly been found that a comparable combination of properties based on polysaccharides can be obtained instead of the synthetic elastomers. As with the well-known Slimy, this product is especially attractive for children, as they can play with it. Compared to the conventional Slimy, however, the Slimy based on polysaccharides is e.g. edible as sweets, which creates an additional attraction for children. The invention thus represents an edible toy, wherein the playful element is given by a combination of properties, which is similar to the well-known Slimy, namely both viscous and elastic behavior, depending on the situation one or the other comes to the fore more clearly. In the prior art no comparable application was found.

On the other hand, the invention relates to the provision of edible compositions based on polysaccharides, which have the desired properties. The desired property profile of the edible Slimy can be well described by the complex shear modulus G * = G '+ iG ", where G ^{1 describes} the elastic Aspect of Blend and Viscous Aspect It has been found that the most playfully interesting textures are characterized by the fact that in the shear rate range from 0.1 / s to 100 / s G ^{J is} greater than or equal to G ", and G 'is 0.1 / s is in the range 100 - 10'0OO Pa.

In order to produce such a viscoelastic behavior, the macromolecules used must be sufficiently large, because with decreasing degree of polymerization, the elastic behavior decreases and the viscous behavior decreases. The condition for the average degree of polymerization is therefore> 10 ¹ 000. However, the large polysaccharides can only provide the desired behavior when at least partially dissolved and substantially in the amorphous state, ie, the appropriate polysaccharides are substantially non-gelling. These are typically thickeners which have a typical viscous behavior with GVG "" 1 and G '"100 Pa. They are used for this purpose in concentrations of about <2%, but in the present invention, however, in significantly higher proportions of 5 to 35% are used.

Detailed description of the invention

The shear rate range occurring during play is approximately in the range of 0.1 / s - 100 / s. Therefore, the viscoelastic material parameters G ¹ and G ", which describe the playfully interesting and novel behavior in the area of food, are specified in this area." GVG "lies in this range> 1, whereby the associated texture is clearly associated with viscous liquids differs slightly elastic fraction. In a preferred embodiment, GVG "as a function of the shear rate gamma point exhibits a (non-constant) course, with gamma point = 100 / s the quotient GVG" in the range 1-5, preferably 1.1-4, more preferably 1.2-3, most preferred 1.3 - 2.5 lies. Gei gamma point = 0.1 / s is then the quotient GVG "in the range 1 - 15, preferably 1.5 - 11, more preferably 2-9, most preferably at 2.5 - 8. A course of GVG" in function of the shear rate means a variation of the viscoelastic Behavior, which makes playing with the crowd more interesting. GVG "can increase or decrease with the shear rate, in both cases an interesting behavior is obtained. The absolute value of the elastic shear modulus G 'in Pa at a shear rate gamma point of 0.1 / s is in the range 100 - 10 ¹ 000, preferably 300 - 8O00, more preferably 500 - 6'00O, most preferably 700 - 4 ¹ 000. At G '= 100 Pa, the mass slowly dissolves like a highly viscous liquid, while at G' = 10'0OO the mass can keep its shape under its own weight and practically does not flow anymore, it is elastic and gel-like.

In a preferred embodiment, the elastic shear modulus G 'also has a course as a function of the shear rate. At a shear rate of 100 / s then G 'is 1 ¹ 000 - 40 ¹ 000, preferably 2 ¹ 000 - 30 ¹ 000, more preferably 3'00O - 20 ¹ 000, most preferably 4O00 - 15O00. Thus, there is a significant increase in the elastic shear modulus as a function of the shear rate, which in turn can increase the playful appeal.

In order for the desired viscoelastic behavior to result, it is a prerequisite that the polysaccharides used have an average degree of polymerization of at least 10'0OO. Preferably, the average degree of polymerization is> 3O ¹ OOO, more preferably> 50 ¹ 000, most preferably> 100O00. With the degree of polymerisation, GVG ", ie the elastic behavior, increases.When the degree of polymerization is too low, the elastic fraction is marginal, resulting in a liquid-viscous behavior and the increase of G" with the shear rate is minimal. The details of the degree of polymerization refer to the polysaccharide or the polysaccharide mixture, which are necessary and decisive for the characteristic viscoelastic behavior. In addition, more polysaccharides can be used with a lower degree of polymerization.

In order for the polysaccharide macromolecules to have the desired behavior, they must be at least partially, preferably completely dissolved, and it is necessary that this dissolved state, with the macromolecules in the amorphous state of a disordered mass of macromolecules, be substantially maintained for weeks to months. The mentioned period guarantees the shelf life of the product. If partial crystallization occurred during this period, the mass would gel and its characteristic profile of properties to lose. Therefore, substantially non-gelling or corresponding varieties and modifications of polysaccharides are used, such as. non-retrograding starches, xanthan, gellan, gum arabic, galactomannans, tragacanth, karaya gum, curdlan, konjac mannan. Particularly suitable are non-retrograding starches, especially starches having an amylose content of <23, preferably <18, more preferably <12, most preferably <7. In a preferred embodiment, such starches are additionally stabilized by chemical modification, in particular by substitution. The degree of substitution DS is then> 0.01, preferably> 0.05, more preferably> 0.08, most preferably> 0.12. Examples are hydroxypropylated starches or acetylated starches, which may additionally be present in crosslinked form, for example as distarch phosphate or distarch adipate. These are starches which are typically used in soups and sauces as thickeners <2% by weight. To the characteristic of this invention viscoelastic. To adjust behavior, much higher levels of said polysaccharides are necessary than is usual for these substances. For the edible Slimy, the polysaccharides are used in% by weight at levels of> 5, preferably> 7, more preferably> 9, most preferably> 1. On the other hand, the maximum contents are <35, preferably <30, more preferably <26, most preferably <23.

In the context of this invention, the term polysaccharide is understood as meaning both individual types of polysaccharides mentioned and mixtures thereof. Particularly preferred are mixtures wherein the predominant component, among other candidate polysaccharides, or the exclusive component is a non-retrograding starch or a mixture of non-retrograding starches.

The polysaccharides can be used with their native grain structure, in which case this structure must be at least partially dissolved in the preparation of the Slimy, they can also be used in destructured state, in which case this task must be solved in advance. In terms of starch, it is at least partially, preferably fully gelatinized in the product, more preferably at least partially plasticized, most preferably fully plasticized. In this order, the expression of the characteristics typical of the Slimy increases. If the starch is partially or completely gelatinized, the texture is shorter and the surface light grainy, the mass a bit cloudy and in the mouth creates a slightly rough feeling. With increasing plasticization, whereby the individual starch macromolecules leave the molecular bond of the original starch coma and thus form a homogeneous solution while the solution was previously inhomogeneous, the texture becomes longer, the surface smoother and shinier, the transparency increases and the mouthfeel becomes finer, the mass is gentle and soft to slippery or slightly slimy. Shearing forces have a positive effect on processing and lead to particularly good end properties in the product.

With the proportion of polysaccharides of the elastic component of the shear modulus increases, but are also the other components of the recipe relevant. These may in principle be any edible hydrophilic and low molecular weight substances, or hydrophilic substances which are liquid, such as. Water or glycerol, or together with hydrophilic liquids give a liquid such as bsw. Mono-di-, tri-and oligosaccharides, sugars and sugars, polyols, starch hydrolysates with DE 20-100 (glucose syrups), starch hydrolysates with DE in the range 3-20 (maltodextrins), and mixtures thereof. Examples are glucose, galactose, fructose, sucrose, malose, trehalose, lactose, lactulose, raffinose, glycerol, erythritol, xylitol, sorbitol, mannitol, galactitol, tagatose, lactitol, maltitol, maltulose, isomalt, isomaltulose, polydextrose, hydrogenated starch hydrolysates. The substances mentioned, as well as other components that are used in sweets such as BSW. Acids, flavors, colors, additives are preferably used in proportions used in conventional sweets, especially soft sweets, e.g. in the case of gum pastilles, caramels, chewy candies, gumdrops, fruit gums etc. Special mention may be made here of additives which reduce the stickiness of the Slimy, which can occur in particular in the case of low proportions of polysaccharides. Fatty acids, lectins, emulgators.

The water content can also be at much higher levels than is customary in the field of sweets, especially if the product is sterilized in the package, so that no germ growth is possible. Thus, water contents in wt.% <60, preferably <50, more preferably <40 are possible. On the other hand, of course, the customary in sweets water contents of 5 to 20% are also possible. In order to keep the macromolecules used as long as possible in the state of an amorphous heap, so as to prevent crystallization and gelation, on the one hand appropriate polysaccharides are used. On the other hand, the admixture of crystallization-inhibiting substances can also be helpful here. These are substances that increase the viscosity and thus limit the mobility of the macromolecules. Glucose syrups are helpful in this respect, especially with deep DE, as well as maltodextrins, especially with DE in the range 10 to 20, oligosaccharide mixtures or hyperbranched acids with a degree of branching> 5% such as dextrins, bsw. Pyrodextrins, Yellow Dextrins, Nutriose, etc. The use of crystallization inhibiting substances may be particularly useful at high water contents and high Polysaccharidgehalten.

For the production of the edible Slimys are primarily aggregates in question, which can generate heat and shear to allow a heating and mixing process, the production can be done continuously or in batch process. Suitable are bsw. Extruders, single- as well as double-shaft, Buss, ring or planetary roller extruders, as well as Z-kneaders, Sulzer mixers, propeller mixers, internal mixers, continuous or batch mixers and cooking machines, such as bsw. used for the preparation of confectionery. The use of heat is needed if the polysaccharide used must be digested and dissolved, in the case of the starch must be gelatinized and dissolved, so if the polysaccharide is used in this regard in the native state. When using cold-soluble, appropriately prepared polysaccharides, such as bsw. of pregelatinized starch or roller or spray-dried polysaccharides, is the use of heat, however, not mandatory. The use of shear results in a very homogeneous, long and smooth texture, while without shear or only minimal shear, homogeneity is less ideal and texture is slightly shorter and less smooth. However, this assessment is a matter of taste, so even products made without shearing or with minimal shearing can be very attractive. Particularly advantageous is the production of edible Slimy directly in the package. The package may be, for example, a squeeze-me stick, in which the polysaccharide mixture is welded. The bag can then bsw. be heated in hot water or with microwaves when heat is needed. If heat is not needed, eg when pregelatinized starch is used, the Slimy texture will automatically change with the release of the pre-gelatinized starch. latinized starch from the filled polysaccharide mixture. Even with such products produced in the package, the use of shear is still possible, bsw. by mechanically working, rolling or applying shear through suitable mechanical waves, such as ultrasonic waves.

As dosage forms and packaging, desired shapes can be selected from the wide range of packaging available, such as bsw. Tubes, squeeze-me sticks, pouches, syringes, pistols, etc. Particularly attractive are transparent packaging, which increases the attractiveness of the product. In this case, it may be beneficial to include air bubbles in the edible Slimy, making the product interesting and visually attractive. To underline the novelty of the product, an unusual and surprising packaging form is advantageous.

In the simplest case, the edible Slimy has only strength and water. The formulation of the edible Slimys as a sweetener, using the typical sweet ingredients in the area, has already been mentioned. In addition, however, a virtually unlimited range of fillers can be incorporated, bsw. Nutritional supplements such as vitamins, minerals, plant extracts; energizing substances such as Maltod extrins, isotonic mixtures; Fruit extracts, concentrates, molasses; Purees of any origin, bsw. Tomato purée, fruit puree, vegetable puree, pureed meat, pureed pasta; Additives such as dyes, flavors, acids, food adjuvants, preservatives and the like.

Depending on the fillers, there are numerous uses such as bsw. in the confectionery sector, in the area of pleasure and fun, in the snack sector, in the area of sports and sports nutrition, as a new dosage form for nutritionals, in the area of convenience, bsw. As nutrition in the car, in the field of health and Low Gl, in the field of hospital nutrition. By adding the necessary amount of suitable polysaccharides to aqueous, existing or new foods which have a rather thin consistency, the texture according to the invention can be adjusted per se in any such foods. Thus, a new dosage form with surprising properties can be obtained, which is both interesting and useful, for example, when dripping foods get improved cohesion and can no longer drip. measurement methods

Measurements of the elastic component of the shear modulus G ¹ and of the viscous fraction G "were carried out with a Physic MCR300 rheometer manufactured by Anton-Par GmbH, Graz, Austria, to obtain a plate-and-plate geometry with a plate diameter of 25 mm and a plate distance of 1 mm at 25 ° C, the frequency range (angular frequency) of 0.1 - 100 / s was examined at an amplitude of 10% based on the gap width.

Examples

example 1

12.7g hydroxypropylated and cross-linked tapioca starch was mixed with 12g water, 3g glycerin, 21g glucose syrup (containing 20% water), 24g sugar solution (containing 30% water), 0.5g citric acid, 0.5g sodium citrate, and raspberry flavor and food dye at room temperature mixed with a spatula in a beaker and then heated in a microwave oven to 95 ⁰ C. Thereafter, the mixture was mixed thoroughly by hand with the spatula. The resulting mixture showed Slimy-like texture, but the consistency was slightly grainy.

Example 2

As example 1, but only 7g of the starch was used. The consistency was thinner than in Example 1. The mass obtained and its viscoelastic behavior are shown in Figures 1 to 3. In picture 1 a sample of about 3g is held between two fingers, in picture 2 this sample is stretched rapidly by a multiple of the original length. In image 3, the sample released on one side under tension and then returned to its original position like a stretched rubber band. Here is clearly the elastic behavior. This is expressed as with a synthetic Slimy in a short period of use. If the sample is stretched slowly, then the elastic stretch becomes a plastic one, as in a synthetic Slimy Elongation is converted, the material flows viscous and there are only low restoring forces, so that the stretched sample remains in this state.

Example 3

As Example 2, but the mixture was mixed in a Brabender Kneader at 100μm and 95 ° C for 5min. The mixture obtained was very homogeneous, the surface smooth and shiny, the texture extremely long, it was observed no graininess due to the intensive mixing action of the kneader.

Example 4

As Example 2, but 7g of a pregelatinized hydroxypropylated and crosslinked tapioca starch was used and the kneader temperature was 25 ° C. The resulting mixture was comparable to the product of Example 3.

Example 5

As Example 2, but 7g of a hydroxypropylated potato starch was used and the kneader temperature was 75 ° C. The resulting mixture was comparable to the product of Example 3.

Example 6

As Example 4, but 7g of a pregelatinized acetylated crosslinked waxy potato starch was used. The resulting mixture was similar to Example 4 but of somewhat thicker consistency.

Example 7

As Example 3, but a Z-kneader at 100upm and 100 ⁰ C was used and it was kneaded for 5 min. The obtained mixture was practically the same as in Example 3.

Examples 8 to 11 Example 8: A 40 kg batch (recipe see Table 1) was prepared in a steam-heated cooking machine with mixer. For this purpose, glycerine, glucose syrup sugar were first added and a water content of about 40% was set with water. This mixture was heated to about 110 ⁰ C, after which the starch (hydroxypropylated and crosslinked tapioca starch) was added and mixed. Thus, the temperature dropped to just below 100 ° C, the starch was completely gelatinized. The mixing process set a homogeneous, long and clear texture and lowered the water content. The resulting mass was then evacuated to lower the air bubbles.

Example 9: Formulation see Table 1, procedure as in Example 8, but 1% citric acid was added before evacuation.

Example 10: Formulation see Table 1, procedure as in Example 8, but before the evacuation 1% citric acid and 1% sodium citrate were added.

Example 11: Formulation see Table 1, procedure as in Example 10.

Table 1: The data% by weight refers to the dry weight, the stated water contents refer to the final product.

1 shows the quotient of the elastic component of the shear modulus G 'and the viscous component of the shear modulus G "as a function of the shear rate for Examples 8 to 11. Example 8 characterizes an ideal behavior in the sense of FIG Invention example 11 has a somewhat firmer consistency and example! 10 is a much firmer consistency, while Example 9 is no longer an edible Slimy in the context of the invention. In Example 9, citric acid was used without this BSW. buffered by sodium citrate, so that the acid has led to a massive degradation of starch macromolecules. Therefore, the necessary large macromolecules are no longer present to allow the desired behavior. A similar curve is obtained without acid degradation if <5% of large polysaccharides are used.

FIG. 2 shows the elastic components of the shear modulus for examples 8 to 11.

Claims

claims

1. Use of a viscoelastic polysaccharide mixture as edible toy, characterized in that the polysaccharide mixture in the shear rate of 0.1 / s - 100 / s a quotient GVG "of the elastic portion of the shear modulus and the viscous portion of greater than 1 and G 'at 0.1 / s is in the range 100-10,000 Pa.

2. Use according to claim 1, characterized in that G 'is at a shear rate of 100 / s in the range 1 ¹ OOO to 40'0OO Pa.

3. Use according to claim 1 or 2, characterized in that GVG "in the shear rate range 0.1 / s - 100 / s increases or decreases and GVG" at 100 / s in the range 1-5.

4. Use according to one of the preceding claims, characterized in that the polysaccharide has an average degree of polymerization of> 10'0OO.

5. Use according to one of the preceding claims, characterized in that the proportion of the polysaccharide in wt.% Based on the dry weight> 5%.

6. Use according to one of the preceding claims, characterized in that the polysaccharide is in an amorphous state.

7. Use according to one of the preceding claims, characterized in that the polysaccharide is a starch.

8. Use according to one of the preceding claims in the confectionery sector, in the field of enjoyment and fun, in the snack sector, in the field of sports and sports nutrition. as a new dosage form for nutritionals, in the area of convenience, in the field of nutrition in the car, in health and low-gl, in the area of hospital nutrition.

9. Viscoelastic polysaccharide mixture, characterized in that the polysaccharide mixture has a content in wt.% Based on the dry total mass of 5 to 35% of an at least partially dissolved, non-gelling polysaccharide having a degree of polymerization> 10'0OO and in the Shear rate of 0.1 / s - 100 / s the quotient GVG "of the elastic part of the shear modulus and the viscous part is greater than 1 and G 'at 0.1 / s is in the range 100 - 10'0OO Pa.

10. A viscoelastic polysaccharide mixture according to claim 9, characterized in that the at least one polysaccharide is a starch.

11. Use of a viscoelastic polysaccharide mixture according to claim 9 or 10 in the confectionery sector, in the field of enjoyment and fun, in the field of snack, sports and sports nutrition, as a new dosage form for nutritional, convenience, in-car nutrition, health and nutrition Low Gl, in the field of hospital nutrition.