WO2008062057A1 - Natural equivalent of chemically modified starch - Google Patents

Natural equivalent of chemically modified starch Download PDF

Info

Publication number
WO2008062057A1
WO2008062057A1 PCT/EP2007/062739 EP2007062739W WO2008062057A1 WO 2008062057 A1 WO2008062057 A1 WO 2008062057A1 EP 2007062739 W EP2007062739 W EP 2007062739W WO 2008062057 A1 WO2008062057 A1 WO 2008062057A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
composition according
fiber
citrus
citrus fruit
Prior art date
Application number
PCT/EP2007/062739
Other languages
French (fr)
Inventor
Stephane Jules Jerome Debon
Jozef Guido Roza Vanhemelrijck
Bernd Wolfgang Kettlitz
Original Assignee
Cargill, Incorporated
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill, Incorporated filed Critical Cargill, Incorporated
Priority to AU2007324503A priority Critical patent/AU2007324503B2/en
Priority to ES07822837T priority patent/ES2397119T3/en
Priority to CA002670158A priority patent/CA2670158A1/en
Priority to EP07822837A priority patent/EP2086349B1/en
Priority to US12/516,157 priority patent/US10131771B2/en
Priority to JP2009537648A priority patent/JP2010509930A/en
Publication of WO2008062057A1 publication Critical patent/WO2008062057A1/en
Priority to NO20091988A priority patent/NO20091988L/en
Priority to US16/161,520 priority patent/US11441016B2/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L97/00—Compositions of lignin-containing materials
    • C08L97/02—Lignocellulosic material, e.g. wood, straw or bagasse
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the current invention relates to an edible substitute for chemically modified starch. It further relates to a process for preparing said substitute which comprises citrus fibers and native starch. Finally, the present invention pertains to the use of citrus fiber and native starch as a natural alternative to chemically modified starch.
  • starches are often chemically modified with different reagents to produce starches having, for example, excellent tolerance to processing variables such as heat, shear, pH extremes, and storage stability.
  • Such chemically modified starches provide interalia a desirable smooth texture and possess viscosity stability throughout the processing operation and normal shelf life of the food.
  • unmodified starches breakdown in viscosity, loose thickening capacity and textural qualities, and behave unpredictably during storage as a result of the stresses encountered during food processing. Heat, shear, and/or an extreme pH, especially an acidic pH, tend to fully disrupt the starch granules and disperse the starch polymers into the food.
  • unmodified starches also called native starches are generally unsuitable for use in processed foods.
  • Different solutions have already been proposed in the art to address this issue, for example, in EP 111 Ml and EP 1 038 882 thermally inhibited starches and flours that are functionally equivalent to chemically modified (i.e., crosslinked) starches are disclosed.
  • EP 830 379 and 1 159 880 relate to pregelatinized non-granular starches that are inhibited in order to have the textural properties of chemically crosslinked pregelatinized non-granular starches.
  • the "physically" modified starches described do not contain chemical modifications but their structure is modified during the process.
  • the present invention fulfills this need by providing a composition comprising citrus fiber and native starch, its use as edible substitute for chemically modified starch, and a process for preparing it. Indeed, the inventors have surprisingly found that mixing citrus fiber with native starch results in a product having process tolerance required in the food industry, such as resistance to shear, as well as improved texture, and freeze thaw stability.
  • the current invention relates to a composition suitable to substitute chemically modified starch comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixture thereof.
  • the starch used is a waxy starch.
  • Also part of this invention is a composition where the ratio of citrus fruit fiber to native starch is from about 1 : 10 to about 2:1.
  • the citrus fiber, in the present invention is having a total dietary fiber content of from 60 to 85-wt% (dry weight) and a water binding capacity of from 7 to 25 (w/w).
  • the citrus fiber can comprise up to 12% (w/w) proteins.
  • the citrus fiber is obtainable from citrus fruit selected from the group consisting of oranges, tangerines, limes, lemons and grapefruit.
  • the citrus fiber used is orange pulp fiber.
  • composition according to the invention may further comprise edible additives and for example xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixtures thereof.
  • edible additives for example xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixtures thereof.
  • the present invention also relates to a process for preparing the composition of the present invention where a blend of citrus fiber and native starch is prepared and then treated mechanically in order to homogenized the blend to form a mixture; after that the mixture is cooked up to the gelatinization temperature of the starch under stirring.
  • the currently disclosed invention is suitable to be used in food applications, feed applications, pharma products or cosmetics.
  • Sauces and soups containing the composition of the present invention are preferred embodiments.
  • the amount of the composition according to the present invention in the final product is preferably from about 2 to about 6 percent by weight.
  • Figure 1 is a comparative example of the behaviors of a chemically modified starch (C*Tex 06209), a thermally inhibited starch (Novation 2300) and a composition according to the invention (citrus fiber and native starch) when measured in rotational mode.
  • the current invention relates to a composition suitable to substitute chemically modified starch comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, glutinous rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixture thereof.
  • native starch is a waxy starch and particularly glutinous rice flour.
  • the citrus fiber used in the present invention, is a valuable component having relatively high total dietary fiber content and a balanced ratio of soluble to insoluble dietary fiber.
  • the total dietary fiber preferably is made up of about 45- 50% soluble dietary fiber and from 50-55% insoluble dietary fiber.
  • the balanced dietary fiber spectrum insoluble (structural) and soluble (chiefly pectin) fiber is advantageous in physiological functionality over cereal-based fibers.
  • Citrus fiber, particularly orange fiber, more in particular dried citrus fiber; has an extremely high water binding capacity, resulting in high viscosities compared to other citrus fibers such as VitacelTM orange fiber (available from Rettenmaier).
  • dried citrus fiber has a total dietary content of from about 60 to about 85-wt% (based on dry substance) and a water binding capacity from 7 to about 25 (w/w).
  • the total dietary fiber content is at least about 70-wt% and the water binding capacity is at least about 8 (w/w), more preferably at least about 12, most preferably from 19 to 25.
  • the protein content of the dried citrus fiber is up to 12, preferably from 8 to 12 -wt%.
  • the citrus fiber is extracted from citrus vesicles from a wide variety of citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, and grapefruit.
  • Citrus vesicles refer to the cellulosic material contained in the inner, juice-containing portion of citrus fruit. Citrus vesicles are sometimes also referred to as coarse pulp, floaters, citrus cells, floating pulp, or pulp. In contrast, citrus flour obtained from citrus peel is characterized by an orange peel taste and odor, and a dark orange color, which is severely limiting the product's uses.
  • citrus fiber versus citrus flour are a higher total dietary fiber content (e.g., about 72-wt% versus 58-wt%); lower carbohydrate content (e.g., about 5-wt% versus 15-wt%); and higher water binding (e.g., greater than about 8.5 grams of water per gram of fiber versus 5.5 g/g)-
  • the ratio soluble to insoluble dietary fiber is an important factor in the citrus fiber's functionality. Other important considerations include the degree of milling (granulometry) and drying conditions (process of drying).
  • a higher degree of milling i.e., a finer fiber granulometry
  • Preferably dried citrus fruit fiber is obtainable according to the process disclosed in the pending patent application WO 2006/033697.
  • the citrus fiber is orange fiber having a water binding capacity of from 12 to 25, preferably from 19 to 25.
  • Said orange fiber has preferably an oil binding capacity of from 2 to 10, preferably from 4 to 10, more preferably from 5 to 9.
  • the citrus fiber when included in the present inventive combination and then further processed is acting as a protective agent for the starch.
  • the resistance of said starch is increased, particularly when treated with shear forces. It is believed that this higher resistance is due to starch granule swelling inhibition allowed by the citrus fiber.
  • a preferred version of the invention involves an orange fiber having a water binding capacity of 19 to 25, an oil binding capacity of from 5 to 9 in combination with glutinous rice flour.
  • Also part of this invention is a composition where the weight ratio of citrus fruit fiber to native starch is from about 1 :10 to about 2:1, preferably from 1 :7 to 1 :1, more preferably from 1.5 to 1:3.6, and most preferably from 1 :5 to 1 :2.
  • Said composition can further comprise edible additives.
  • edible additives are selected from the group consisting of carbohydrates, gums, proteins, peptides, amino acids, pectins, antioxidants, trace elements, electrolytes, intense sweeteners, edible acids, flavors, barley beta-glucans, colorants, preservatives, and mixtures thereof.
  • the carbohydrates are selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, dextrins, fibers, starch hydrolysates, polyols and mixtures thereof.
  • the monosaccharides include tetroses, pentoses, hexoses and ketohexoses.
  • Typical disaccharides include sucrose, maltose, trehalulose, melibiose, kojibiose, sophorose, laminaribiose, isomaltose, gentiobiose, cellobiose, mannobiose, lactose, leucrose, maltulose, turanose and the like.
  • Starch hydro lysates are produced by the controlled acid or enzymatic hydrolysis of starch and can be subdivided into two specific categories, maltodextrins and glucose syrups and are characterized by DE number (dextrose equivalent).
  • DE number is a measurement of the percentage of reducing sugars present in the syrup and calculated as dextrose on a dry weight basis.
  • Maltodextrins have a DE (dextrose equivalent) number up to 20 whereas glucose syrups have an DE number greater than
  • Dextrins are prepared according to the dextrinisation method.
  • Dextrinisation is a heat treatment of dry starch in presence or absence of acid.
  • the low-calorie fibers can be poly dextrose, arabinogalactan, chitosan, chitin, xanthan, pectin, cellulosics, konjac, gum Arabic, soy fiber, inulin, hydrolysed guar, guar gum, beta-glucan, carageenan, locust bean gum, alginate, polyglycol alginate.
  • Among the major physiological electrolytes are sodium, potassium, chloride, calcium, and magnesium. Further trace elements can be included such as chromium, copper, selenium, iron, manganese, molybdenum, zinc and mixtures thereof.
  • the edible acids can be selected from phosphoric acid, citric acid, malic acid, succinic acid, adipic acid, gluconic acid, tartaric acid, fumaric acid and mixtures thereof.
  • An intense sweetener which can be used as non-nutritive sweetener can be selected from the group consisting of aspartame, acesulfame salts such as acesulfame-K, saccharins (e.g. sodium and calcium salts), cyclamates (e.g. sodium and calcium salts), sucralose, alitame, neotame, steviosides, glycyrrhizin, neohesperidin dihydrochalcone, monatin, monellin, thaumatin, brazzein and mixtures thereof.
  • aspartame acesulfame salts such as acesulfame-K
  • saccharins e.g. sodium and calcium salts
  • cyclamates e.g. sodium and calcium salts
  • sucralose alitame, neotame, steviosides, glycyrrhizin, neohes
  • the flavors are selected from fruit flavors, botanical flavors and mixtures thereof.
  • Preferred flavors are cola flavor, grape flavor, cherry flavor, apple flavor and citrus flavors such as orange flavor, lemon flavor, lime flavor, fruit punch and mixtures thereof.
  • the amount of flavor depends upon the flavor or flavors selected, the flavor impression desired and the form of flavor used.
  • coloring agents can also be added. Any coloring agent approved for food use can be utilized for the current invention. When desired, preservatives such as potassium sorbate and sodium benzoate can be added.
  • the edible additive added is selected from the group consisting of xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixture thereof.
  • the preferred edible additive is xanthan gum.
  • the present invention also encompasses a process for preparing a composition
  • a composition comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.
  • Said process comprising the steps of: a) Blending citrus fruit fibers and native starch, b) Treating mechanically the blend of step a) to obtain a homogeneous mixture, c) Cooking the mixture under gentle stirring up to the gelatinization temperature of the starch.
  • any homogenization method can be used as the degree of hydration of the citrus fruit fiber is not highly critical.
  • Suitable mechanical treatment for step b) is treatment with high-shear mixers, high- pressure valve homogenization, microfluidisation, high-power ultrasound and the like.
  • a strong shearing force such as for example a high-pressure valve homogenizer, less dense fibre particles and increased thickening can be obtained.
  • the mixture of step b) is then cooked to swell the starch granules. This will render the medium viscous; gentle stirring is used in order to homogenize the mixture, strong mechanical treatment should be avoided to not disrupt the starch granules.
  • the gelatinization temperature depends on the type of starch used; this should be determined by the skilled person; however gelatinization for some type of native starch can be found in the literature and for example in the book by David J. Thomas and Williams A. Atwell, Starches, Eagan Press Handbook Series, American Association of Cereal Chemists, St. Paul, Minnesota (1999), pages 25-30.
  • Cited temperatures are as follow:
  • the gelatinization temperature are given by ranges as it depends on the moisture content and the salt content of the medium.
  • Food applications may include beverages, dairy products, ice creams, sorbets and, desserts.
  • Said beverages include concentrates, gels, energy drinks, and carbonated beverages, non-carbonated beverages, syrups.
  • the beverage can be any medical syrup or any drinkable solution including iced tea, and fruit juices, vegetable based juices, lemonades, cordials, nut based drinks, cocoa based drinks, dairy products such as milk, whey, yogurts, buttermilk and drinks based on them.
  • Beverage concentrate refers to a concentrate that is in liquid form.
  • the liquid concentrate can be in the form of a relatively thick, syrupy liquid.
  • Preferred application are soups, dressing, bakery products, low fat spreads and sauces. More preferred applications are bechamel sauces and tomato sauces.
  • the combination of the present invention is also suitable to be included in hot instant product like soups; in this case, the skilled person must envisage other kind of starches. Indeed, if the mixture has not been cooked before being included in the instant product, the consumer will have to face textural problem like sandiness. Thus to overcome this, pregelatinized starch e.g. spray cooked starch must be used. Another possibility is to combine the citrus fiber with thermally inhibited starch for application to be submitted to extreme conditions (for example pH around 3.5 and temperature above 95°C) or for application requiring extremely high viscosity.
  • the combination according to the present invention is present in the final product in an amount of from about 1.5 to about 7-wt % of the composition, preferably from 2 to 6 - wt%, and more preferably from 3 to 5 - wt%.
  • the current invention has the following advantages:
  • composition comprising citrus fruit fiber and native starch, has a high nutritional value, is stable during the process and, allows positive food labeling.
  • This composition is also useful for products requesting cold storage as the protective effect of the citrus fiber helps the stabilization of the starch even at low temperature.
  • a composition of orange pulp fiber and waxy cornstarch on one side and Orange pulp fiber (OPF) and cornstarch on the other side was formed and submitted to shear treatment.
  • the shear treatment applied was 13500 rpm with Silverson mixer during
  • composition according to the invention glutinous rice flour and Orange pulp fiber (ratio 3:1)
  • the combination according to the invention is as good as thermally inhibited starch that is used to replace chemically modified starch.
  • Another trial has been made with 3% native starch and 1 % orange pulp fiber. In this case, the natural substitute can even compete with chemically modified starch per se.
  • Example 4 Descriptive textural and sensory analysis of the sauces after cold storage
  • one of the targets is to obtain a product which are short, creamy mouthfeel, and not being subject to syneresis for appearance and shelf-life stability.
  • the water binding capacity (WBC) is expressed as g water/ g sample:
  • WBC (W2 - W3) / Wl
  • the oil binding (OLB) of a product was determined by centrifugering a 5% powder dispersion and weighing the precipitate.
  • the samples were stirred for 10 minutes at about 500 rpm until the product was completely dispersed.
  • the dispersions were stirred and for each sample a centrifuge tube with approximately

Abstract

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof.

Description

Natural equivalent of chemically modified starch:
Technical field
The current invention relates to an edible substitute for chemically modified starch. It further relates to a process for preparing said substitute which comprises citrus fibers and native starch. Finally, the present invention pertains to the use of citrus fiber and native starch as a natural alternative to chemically modified starch.
Background of the invention
Food manufacturers are continuously challenged to find ways to present an appetizing and authentic food product at minimized raw material costs. One area of particular endeavor has been the goal of producing compositions including fully natural ingredients. Particularly, the consumer demands for foods containing starches which have not been chemically modified but which have the same functional properties as chemically modified starches.
Indeed, starches are often chemically modified with different reagents to produce starches having, for example, excellent tolerance to processing variables such as heat, shear, pH extremes, and storage stability. Such chemically modified starches provide interalia a desirable smooth texture and possess viscosity stability throughout the processing operation and normal shelf life of the food. In contrast, unmodified starches breakdown in viscosity, loose thickening capacity and textural qualities, and behave unpredictably during storage as a result of the stresses encountered during food processing. Heat, shear, and/or an extreme pH, especially an acidic pH, tend to fully disrupt the starch granules and disperse the starch polymers into the food. Hence, unmodified starches also called native starches are generally unsuitable for use in processed foods. Different solutions have already been proposed in the art to address this issue, for example, in EP 111 Ml and EP 1 038 882 thermally inhibited starches and flours that are functionally equivalent to chemically modified (i.e., crosslinked) starches are disclosed.
EP 830 379 and 1 159 880 relate to pregelatinized non-granular starches that are inhibited in order to have the textural properties of chemically crosslinked pregelatinized non-granular starches. In these references, the "physically" modified starches described do not contain chemical modifications but their structure is modified during the process.
Another solution that has been proposed in the art is to fully replace chemically modified starch by citrus fiber in low fat emulsions. This solution seems to be satisfactory, even if some grittiness appears, as citrus fiber is a highly functional texturizing material but citrus fiber suffers from being relatively expensive.
Accordingly, there is still a need for having a low cost natural ingredient exhibiting the same functionality than chemically modified starch. The present invention fulfills this need by providing a composition comprising citrus fiber and native starch, its use as edible substitute for chemically modified starch, and a process for preparing it. Indeed, the inventors have surprisingly found that mixing citrus fiber with native starch results in a product having process tolerance required in the food industry, such as resistance to shear, as well as improved texture, and freeze thaw stability.
Summary of the invention
The current invention relates to a composition suitable to substitute chemically modified starch comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixture thereof. In a preferred embodiment, the starch used is a waxy starch. Also part of this invention is a composition where the ratio of citrus fruit fiber to native starch is from about 1 : 10 to about 2:1. The citrus fiber, in the present invention, is having a total dietary fiber content of from 60 to 85-wt% (dry weight) and a water binding capacity of from 7 to 25 (w/w). The citrus fiber can comprise up to 12% (w/w) proteins. Furthermore the citrus fiber is obtainable from citrus fruit selected from the group consisting of oranges, tangerines, limes, lemons and grapefruit. In a preferred embodiment the citrus fiber used is orange pulp fiber.
The composition according to the invention may further comprise edible additives and for example xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixtures thereof.
The present invention also relates to a process for preparing the composition of the present invention where a blend of citrus fiber and native starch is prepared and then treated mechanically in order to homogenized the blend to form a mixture; after that the mixture is cooked up to the gelatinization temperature of the starch under stirring.
The currently disclosed invention is suitable to be used in food applications, feed applications, pharma products or cosmetics. Sauces and soups containing the composition of the present invention are preferred embodiments. The amount of the composition according to the present invention in the final product is preferably from about 2 to about 6 percent by weight.
Figure 1 is a comparative example of the behaviors of a chemically modified starch (C*Tex 06209), a thermally inhibited starch (Novation 2300) and a composition according to the invention (citrus fiber and native starch) when measured in rotational mode.
Detailed description
The current invention relates to a composition suitable to substitute chemically modified starch comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, glutinous rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixture thereof. In a preferred embodiment, the native starch is a waxy starch and particularly glutinous rice flour.
The citrus fiber, used in the present invention, is a valuable component having relatively high total dietary fiber content and a balanced ratio of soluble to insoluble dietary fiber. For example, the total dietary fiber preferably is made up of about 45- 50% soluble dietary fiber and from 50-55% insoluble dietary fiber. The balanced dietary fiber spectrum insoluble (structural) and soluble (chiefly pectin) fiber is advantageous in physiological functionality over cereal-based fibers. Citrus fiber, particularly orange fiber, more in particular dried citrus fiber; has an extremely high water binding capacity, resulting in high viscosities compared to other citrus fibers such as Vitacel™ orange fiber (available from Rettenmaier). In one preferred embodiment, dried citrus fiber has a total dietary content of from about 60 to about 85-wt% (based on dry substance) and a water binding capacity from 7 to about 25 (w/w). Preferably the total dietary fiber content is at least about 70-wt% and the water binding capacity is at least about 8 (w/w), more preferably at least about 12, most preferably from 19 to 25. The protein content of the dried citrus fiber is up to 12, preferably from 8 to 12 -wt%.
The citrus fiber is extracted from citrus vesicles from a wide variety of citrus fruits, non-limiting examples of which include oranges, tangerines, limes, lemons, and grapefruit.
Citrus vesicles refer to the cellulosic material contained in the inner, juice-containing portion of citrus fruit. Citrus vesicles are sometimes also referred to as coarse pulp, floaters, citrus cells, floating pulp, or pulp. In contrast, citrus flour obtained from citrus peel is characterized by an orange peel taste and odor, and a dark orange color, which is severely limiting the product's uses. Additional advantages of citrus fiber versus citrus flour are a higher total dietary fiber content (e.g., about 72-wt% versus 58-wt%); lower carbohydrate content (e.g., about 5-wt% versus 15-wt%); and higher water binding (e.g., greater than about 8.5 grams of water per gram of fiber versus 5.5 g/g)- The ratio soluble to insoluble dietary fiber is an important factor in the citrus fiber's functionality. Other important considerations include the degree of milling (granulometry) and drying conditions (process of drying). Generally, a higher degree of milling (i.e., a finer fiber granulometry) results in more smoothness of the fiber in the solution, as well as reduced water absorption capacity and reduced oil binding capacity compared to coarse fibers. Preferably dried citrus fruit fiber is obtainable according to the process disclosed in the pending patent application WO 2006/033697. In a preferred embodiment, the citrus fiber is orange fiber having a water binding capacity of from 12 to 25, preferably from 19 to 25. Said orange fiber has preferably an oil binding capacity of from 2 to 10, preferably from 4 to 10, more preferably from 5 to 9.
Without being bound by any theory, it is believed, according to the present invention, that the citrus fiber when included in the present inventive combination and then further processed is acting as a protective agent for the starch. Indeed, the resistance of said starch is increased, particularly when treated with shear forces. It is believed that this higher resistance is due to starch granule swelling inhibition allowed by the citrus fiber. According to the present invention, the more the fiber binds water and oil the more the starch will be protected by said fiber.
A preferred version of the invention involves an orange fiber having a water binding capacity of 19 to 25, an oil binding capacity of from 5 to 9 in combination with glutinous rice flour.
Also part of this invention is a composition where the weight ratio of citrus fruit fiber to native starch is from about 1 :10 to about 2:1, preferably from 1 :7 to 1 :1, more preferably from 1.5 to 1:3.6, and most preferably from 1 :5 to 1 :2.
Said composition can further comprise edible additives. These edible additives are selected from the group consisting of carbohydrates, gums, proteins, peptides, amino acids, pectins, antioxidants, trace elements, electrolytes, intense sweeteners, edible acids, flavors, barley beta-glucans, colorants, preservatives, and mixtures thereof. The carbohydrates are selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, dextrins, fibers, starch hydrolysates, polyols and mixtures thereof. The monosaccharides include tetroses, pentoses, hexoses and ketohexoses.
Typical disaccharides include sucrose, maltose, trehalulose, melibiose, kojibiose, sophorose, laminaribiose, isomaltose, gentiobiose, cellobiose, mannobiose, lactose, leucrose, maltulose, turanose and the like.
Starch hydro lysates are produced by the controlled acid or enzymatic hydrolysis of starch and can be subdivided into two specific categories, maltodextrins and glucose syrups and are characterized by DE number (dextrose equivalent). In fact, DE number is a measurement of the percentage of reducing sugars present in the syrup and calculated as dextrose on a dry weight basis. Maltodextrins have a DE (dextrose equivalent) number up to 20 whereas glucose syrups have an DE number greater than
20.
Dextrins are prepared according to the dextrinisation method. Dextrinisation is a heat treatment of dry starch in presence or absence of acid.
The low-calorie fibers can be poly dextrose, arabinogalactan, chitosan, chitin, xanthan, pectin, cellulosics, konjac, gum Arabic, soy fiber, inulin, hydrolysed guar, guar gum, beta-glucan, carageenan, locust bean gum, alginate, polyglycol alginate.
Among the major physiological electrolytes are sodium, potassium, chloride, calcium, and magnesium. Further trace elements can be included such as chromium, copper, selenium, iron, manganese, molybdenum, zinc and mixtures thereof.
The edible acids can be selected from phosphoric acid, citric acid, malic acid, succinic acid, adipic acid, gluconic acid, tartaric acid, fumaric acid and mixtures thereof.
An intense sweetener, which can be used as non-nutritive sweetener can be selected from the group consisting of aspartame, acesulfame salts such as acesulfame-K, saccharins (e.g. sodium and calcium salts), cyclamates (e.g. sodium and calcium salts), sucralose, alitame, neotame, steviosides, glycyrrhizin, neohesperidin dihydrochalcone, monatin, monellin, thaumatin, brazzein and mixtures thereof.
The flavors are selected from fruit flavors, botanical flavors and mixtures thereof.
Preferred flavors are cola flavor, grape flavor, cherry flavor, apple flavor and citrus flavors such as orange flavor, lemon flavor, lime flavor, fruit punch and mixtures thereof. The amount of flavor depends upon the flavor or flavors selected, the flavor impression desired and the form of flavor used.
If desired, coloring agents can also be added. Any coloring agent approved for food use can be utilized for the current invention. When desired, preservatives such as potassium sorbate and sodium benzoate can be added.
In a preferred embodiment, the edible additive added is selected from the group consisting of xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixture thereof. In another embodiment, the preferred edible additive is xanthan gum.
The present invention also encompasses a process for preparing a composition comprising citrus fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof. Said process comprising the steps of: a) Blending citrus fruit fibers and native starch, b) Treating mechanically the blend of step a) to obtain a homogeneous mixture, c) Cooking the mixture under gentle stirring up to the gelatinization temperature of the starch.
To form the blend of step a, any homogenization method can be used as the degree of hydration of the citrus fruit fiber is not highly critical.
Suitable mechanical treatment for step b) is treatment with high-shear mixers, high- pressure valve homogenization, microfluidisation, high-power ultrasound and the like. By applying a strong shearing force, such as for example a high-pressure valve homogenizer, less dense fibre particles and increased thickening can be obtained. The mixture of step b) is then cooked to swell the starch granules. This will render the medium viscous; gentle stirring is used in order to homogenize the mixture, strong mechanical treatment should be avoided to not disrupt the starch granules. The gelatinization temperature depends on the type of starch used; this should be determined by the skilled person; however gelatinization for some type of native starch can be found in the literature and for example in the book by David J. Thomas and Williams A. Atwell, Starches, Eagan Press Handbook Series, American Association of Cereal Chemists, St. Paul, Minnesota (1999), pages 25-30.
Cited temperatures are as follow:
Figure imgf000009_0001
The gelatinization temperature are given by ranges as it depends on the moisture content and the salt content of the medium.
The current invention relates to the use of the currently disclosed composition in food applications, feed applications, pharma products or cosmetics. Food applications may include beverages, dairy products, ice creams, sorbets and, desserts. Said beverages include concentrates, gels, energy drinks, and carbonated beverages, non-carbonated beverages, syrups. The beverage can be any medical syrup or any drinkable solution including iced tea, and fruit juices, vegetable based juices, lemonades, cordials, nut based drinks, cocoa based drinks, dairy products such as milk, whey, yogurts, buttermilk and drinks based on them. Beverage concentrate refers to a concentrate that is in liquid form. The liquid concentrate can be in the form of a relatively thick, syrupy liquid. Preferred application are soups, dressing, bakery products, low fat spreads and sauces. More preferred applications are bechamel sauces and tomato sauces.
The combination of the present invention is also suitable to be included in hot instant product like soups; in this case, the skilled person must envisage other kind of starches. Indeed, if the mixture has not been cooked before being included in the instant product, the consumer will have to face textural problem like sandiness. Thus to overcome this, pregelatinized starch e.g. spray cooked starch must be used. Another possibility is to combine the citrus fiber with thermally inhibited starch for application to be submitted to extreme conditions (for example pH around 3.5 and temperature above 95°C) or for application requiring extremely high viscosity.
In a preferred embodiment the combination according to the present invention is present in the final product in an amount of from about 1.5 to about 7-wt % of the composition, preferably from 2 to 6 - wt%, and more preferably from 3 to 5 - wt%. The current invention has the following advantages:
1) The composition, comprising citrus fruit fiber and native starch, has a high nutritional value, is stable during the process and, allows positive food labeling.
2) Using native starch, which is a very cheap ingredient, permits to manufacture a low cost, highly efficient, and natural texturizing agent.
3) This composition is also useful for products requesting cold storage as the protective effect of the citrus fiber helps the stabilization of the starch even at low temperature.
The invention is further defined by reference to the following examples describing in detail the preparation of the composition of the present invention. The invention described and claimed herein is not to be limited in scope by the specific embodiments herein disclosed, since these embodiments are intended as illustrations of several aspects of the invention. Any equivalent embodiments are intended to be within the scope of this invention. Indeed, various modifications of the invention in addition to those shown and described herein will become apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims.
Example
Example 1: Water and oil binding capacity analysis:
The water binding (measured according to Protocol I) and oil binding capacity (measured according Protocol II) of orange pulp fiber (OPF) obtained by the process disclosed in WO2006/033697 were measured. The result were as follow:
Figure imgf000011_0001
As apparent the granulometry has an influence on both the water binding capacity and the oil binding capacity of the products. This experiment shows that depending on the result to be achieved, the skilled person could have to monitor the granulometry in order to bring more or less protective effect to the starch.
Example 2: Resistance of the invention to process parameters (shear treatment):
A composition of orange pulp fiber and waxy cornstarch on one side and Orange pulp fiber (OPF) and cornstarch on the other side was formed and submitted to shear treatment. The shear treatment applied was 13500 rpm with Silverson mixer during
1.5 minute.
All the viscosity measurements have been made using a Brookfield with a cylindrical spindle (62) at 10 rpm during 20 seconds.
The results are apparent in the following table:
Figure imgf000011_0002
As apparent the combination of the invention is shear resistant as its values before and after treatment are almost the same.
Example 3: Preparation of a sauce:
Three sauces were prepared with the following recipe:
Figure imgf000012_0001
*The thickeners tested were:
• the composition according to the invention: glutinous rice flour and Orange pulp fiber (ratio 3:1)
• a thermally inhibited stach: NOVATION 2300
• a chemically modified starch: C*Tex 06209
The rheology of the different sauces was measured at 600C (rotation = figure 1).
As apparent from figure 1, the combination according to the invention is as good as thermally inhibited starch that is used to replace chemically modified starch. Another trial has been made with 3% native starch and 1 % orange pulp fiber. In this case, the natural substitute can even compete with chemically modified starch per se.
Example 4: Descriptive textural and sensory analysis of the sauces after cold storage
(5°C):
Descriptive textural and sensory analysis of the sauces after cold storage (5°C). It was not possible to measure the syneresis for C*Tex 06209, Novation 2300, and glutinous rice flour/orange pulp fiber as all were below the detection limit. Thus visual observation was used, the result can be found in the following table:
Figure imgf000013_0001
When manufacturing sauces, one of the targets is to obtain a product which are short, creamy mouthfeel, and not being subject to syneresis for appearance and shelf-life stability.
As apparent from the table here above, the only product in the comparative example having the required features was the sauce containing the inventive combination. PROTOCOL I WATER BINDING CAPACITY
3 samples were ground at different granulometry (40 μm, 75μm, and, 250μm) and then weighted with a precision balance Sartorius CP 3245. Each sample was prepared in double and an average was made to give the final result. The procedure was as follow:
- In a 50ml centrifuge tube, 0.5 g of the fiber (dry powder) was weighted (Wl), - 4O g milli-Q water was added. The weight of the water was noted (W2),
- The tube was closed and stirred during 1 min by hand,
- The tube was then submitted to a centrifugation during 5 min at 2000 rpm with the centrifuge Labofuge 400 Heraeus,
- The supernatant was decanted and weighted (W3).
The water binding capacity (WBC) is expressed as g water/ g sample:
WBC = (W2 - W3) / Wl
PROTOCOL II
OIL BINDING CAPACITY
The oil binding (OLB) of a product was determined by centrifugering a 5% powder dispersion and weighing the precipitate.
2 (independant) product dispersions were prepared by dispersing 2.5g powder (Wl) in
5Og (W2) soya-oil (standard quality) in a 300ml beaker.
The samples were stirred for 10 minutes at about 500 rpm until the product was completely dispersed.
The samples were then left 30 minutes until the samples were adapted to the hydrophobicity.
The dispersions were stirred and for each sample a centrifuge tube with approximately
45g product-in-oil dispersion was filled. The weight of the tube was noted as W3 and the total weight after filling the centrifuge tube with the dispersion was W4. The tubes were centrifuged during 5 min at 3800 rpm with a Sorvall Automatic centrifuge SS-3. The supernatants were then decanted and the centrifuged tubes containing the precipitate were weighed again (W5). The oil-binding capacity is expressed as g oil/ g sample:
OLB = Wco / Wcp
% product in start oil mixture Wp = Wl x 100 / (Wl + W2)
% oil in start oil mixture Wo = W2 x 100 / (Wl + W2)
Product weight Wcp = (Wp/100) x (W4 - W3)
Oil bind Wco = W5 - W3 - Wcp

Claims

Claims
1. A composition suitable to substitute chemically modified starch comprising citrus fruit fiber having a water binding capacity of from 7 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, waxy wheat flour, amylase free potato starch and mixture thereof.
2. A composition according to claim 1 characterized in that the weight ratio citrus fruit fiber to native starch is between 1 :5 and 1 :1.
3. A composition according to claim 1 characterized in that the citrus fruit fiber is obtainable from citrus fruit selected from the group consisting of oranges, tangerines, limes, lemons, and grapefruit.
4. A composition according to claim 1 characterized in that the citrus fruit fiber has a total dietary fiber content of from 60 to 85-wt%.
5. A composition according to claim 1 characterized in that the citrus fruit fiber comprises from 8 to 12% (w/w) proteins.
6. A composition according to claim 1 characterized in that the native starch is a waxy starch.
7. A composition according to claim 6 characterized in that the native starch is glutinous rice flour.
8. A composition according to anyone of the preceding claims characterized in that it further comprises edible additives.
9. A composition according to claim 8 to characterized in that the further edible additive is selected from xanthan gum, guar gum, pectin, carrageenan, fiber, soy protein and mixtures thereof.
10. A composition according to claims 8 and/or 9 characterized in that the further edible additive is xanthan gum.
11. A process for preparing the composition according to anyone of the preceding claims comprising the steps of: a) Blending citrus fruit fibers and native starch, b) Treating mechanically the blend of step a) to obtain a homogeneous mixture, c) Cooking the mixture under gentle stirring up to the gelatinization temperature of the starch.
12. Use of citrus fiber to increase the resistance of native starch to process conditions such as shear treatment.
13. Use of the composition according to anyone of claims 1 to 10 in food applications, feed applications, pharma products or cosmetics.
14. Beverage comprising the composition according to claims 1 to 10.
15. Sauce comprising the composition according to claims 1 to 10.
PCT/EP2007/062739 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch WO2008062057A1 (en)

Priority Applications (8)

Application Number Priority Date Filing Date Title
AU2007324503A AU2007324503B2 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
ES07822837T ES2397119T3 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
CA002670158A CA2670158A1 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
EP07822837A EP2086349B1 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
US12/516,157 US10131771B2 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
JP2009537648A JP2010509930A (en) 2006-11-23 2007-11-23 Chemical equivalent of chemical starch
NO20091988A NO20091988L (en) 2006-11-23 2009-05-22 Natural equivalent of chemically modified starch
US16/161,520 US11441016B2 (en) 2006-11-23 2018-10-16 Natural equivalent of chemically modified starch

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06124634 2006-11-23
EP06124634.4 2006-11-23

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US12/516,157 A-371-Of-International US10131771B2 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch
US16/161,520 Division US11441016B2 (en) 2006-11-23 2018-10-16 Natural equivalent of chemically modified starch

Publications (1)

Publication Number Publication Date
WO2008062057A1 true WO2008062057A1 (en) 2008-05-29

Family

ID=38802483

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2007/062739 WO2008062057A1 (en) 2006-11-23 2007-11-23 Natural equivalent of chemically modified starch

Country Status (10)

Country Link
US (2) US10131771B2 (en)
EP (1) EP2086349B1 (en)
JP (1) JP2010509930A (en)
CN (1) CN101594788A (en)
AU (1) AU2007324503B2 (en)
CA (1) CA2670158A1 (en)
ES (1) ES2397119T3 (en)
NO (1) NO20091988L (en)
RU (1) RU2443122C2 (en)
WO (1) WO2008062057A1 (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2230946A1 (en) * 2007-12-11 2010-09-29 Cargill, Incorporated Citrus pulp fiber dry blend systems
WO2010093864A3 (en) * 2009-02-15 2010-11-04 Cargill, Incorporated Citrus pulp fiber systems and gel-based dessert systems
WO2012016201A3 (en) * 2010-07-30 2012-03-22 Cargill, Incorporated Process for modifying the properties of citrus fiber
US8647689B2 (en) 2005-07-06 2014-02-11 Cargill, Incorporated Citrus fruit fibers in emulsions
US20140356463A1 (en) * 2012-01-20 2014-12-04 Cargill, Incorporated Process for obtaining citrus fiber from citrus peel
WO2015086223A1 (en) 2013-12-10 2015-06-18 Unilever N.V. Method for preparation of an oil-in-water emulsion
WO2015128155A1 (en) * 2014-02-28 2015-09-03 Unilever N.V. Preparations of plant parenchymal cell wall clusters
WO2016110803A1 (en) * 2015-01-05 2016-07-14 Nestec S. A. Smooth, shelf-stable product and methods of producing same
WO2017067899A1 (en) 2015-10-19 2017-04-27 Unilever N.V. Composition comprising an oil phase
WO2017067901A1 (en) * 2015-10-19 2017-04-27 Unilever N.V. Composition comprising an oil phase
CN111499930A (en) * 2020-06-16 2020-08-07 佛山市国农淀粉有限公司 Physically modified starch and preparation method thereof
US11589600B2 (en) 2014-07-15 2023-02-28 Cargill, Incorporated Process for obtaining citrus fiber from citrus peel
US11623967B2 (en) 2010-07-30 2023-04-11 Cargill, Incorporated Process for obtaining citrus fiber from citrus pulp
US11834776B2 (en) 2010-07-30 2023-12-05 Cargill, Incorporated Process for modifying the characteristics of citrus fiber

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2012012044A (en) * 2010-04-22 2012-11-22 Unilever Nv Beverage comprising soy protein and citrus fibers.
US8697041B2 (en) 2010-08-10 2014-04-15 Conopco, Inc. Anti-dandruff compositions with citrus fibers
US10334870B2 (en) 2010-10-07 2019-07-02 Tropicana Products, Inc. Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products
US20120264705A1 (en) * 2012-01-26 2012-10-18 Dignity Sciences Limited Antimicrobial compositions comprising 15-hetre and methods of use thereof
CN102550897A (en) * 2012-02-24 2012-07-11 江南大学 Novel compound thickener applied to food
EP2956017B1 (en) 2013-02-15 2020-01-22 Pepsico, Inc. Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes
NL1040696B1 (en) * 2014-02-28 2015-10-27 Marinus Jacobus Vervoort Ir Method for obtaining natural ingredients for foods that bind and bind water.
CA2992310A1 (en) * 2015-07-30 2017-02-02 Cargill, Incorporated Dry citrus fibers and uses thereof
CN108024560A (en) 2015-09-18 2018-05-11 雀巢产品技术援助有限公司 The salty fresh concentrate with flowable quality based on two kinds of starch
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
JP7206189B2 (en) * 2017-05-23 2023-01-17 三栄源エフ・エフ・アイ株式会社 Starch modification method
BR112020008577A2 (en) * 2017-11-03 2020-10-20 Corn Products Development, Inc. starch blend, method of preparing a composition, and, composition
JP2019202930A (en) * 2018-05-18 2019-11-28 日本製紙株式会社 Additive for hydraulic composition
WO2021124246A1 (en) * 2019-12-19 2021-06-24 Arjuna Natural Private Limited Resistant starch composition from natural sources and their preparation
DE102020121404A1 (en) 2020-06-10 2021-12-16 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Plant fiber composition containing pectin for use in dairy products and dairy substitutes
CN113951327A (en) * 2021-11-01 2022-01-21 上海馥松食品有限公司 Citrus fiber pudding and preparation method thereof
DE102021133198A1 (en) * 2021-12-15 2023-06-15 Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken Functionalized citrus fiber depleted in flavors
WO2023117830A1 (en) * 2021-12-21 2023-06-29 Firmenich Sa Beverage additives comprising a clouding agent
CN114375981A (en) * 2022-01-27 2022-04-22 成都鸾翔凤集食品有限公司 Egg tart liquid, egg tart and preparation process thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4225628A (en) * 1979-04-30 1980-09-30 Ben Hill Griffin, Inc. Citrus fiber additive product and process for making same
US5538751A (en) * 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
JPH09299051A (en) * 1996-05-10 1997-11-25 Shiro Hayashi Production of noodles
WO2006033697A1 (en) * 2004-07-12 2006-03-30 Cargill, Inc. Process of extracting citrus fiber from citrus vesicles
WO2006077459A2 (en) * 2005-01-21 2006-07-27 Pregel S.P.A. Water retaining composition based on starches and pectins for foodstuff and use thereof
EP1723856A1 (en) * 2005-05-18 2006-11-22 Cargill, Inc. Citrus fruit fibers in processed meat

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4503083A (en) * 1982-03-08 1985-03-05 General Foods Corporation High quality, reduced-calorie cake
US4526794A (en) * 1982-03-08 1985-07-02 General Foods Corporation Citrus albedo bulking agent and process therefor
US4865863A (en) * 1985-12-31 1989-09-12 The Procter & Gamble Company Co-milling fiber for use in foods
JPH01101857A (en) * 1987-10-14 1989-04-19 Toyo Jozo Co Ltd Bread crumb analog comprising buckwheat as main material, production thereof and fried food using said analog
EP0528902B1 (en) 1990-04-26 1994-08-17 Danish Crown Incorporated A/S A dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product
JPH0430765A (en) * 1990-05-25 1992-02-03 Fuji Oil Co Ltd Granular fibrous food, its production and production of nutrient enriched bread
GB9209997D0 (en) * 1992-05-08 1992-06-24 Unilever Plc Food process
AU4063993A (en) 1992-05-11 1993-12-13 Unilever Plc Deep-frozen, pre-proofed doughs
WO1995003649A1 (en) 1993-07-26 1995-02-02 Siemens Aktiengesellschaft Process and device for compensating a fault voltage at a pulse-controlled inverter
US5720822A (en) 1995-06-07 1998-02-24 National Starch And Chemical Investment Holding Corporation Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
US6143346A (en) * 1993-12-02 2000-11-07 Hercules Incorporated Pectin process and composition
DK0721471T4 (en) 1994-07-29 2009-03-09 Nat Starch Chem Invest Thermally inhibited starches and flour as well as processes for their preparation
JP2002300866A (en) 2000-10-27 2002-10-15 Takara Holdings Inc Fruit beverage and method for producing the same
US20030152667A1 (en) * 2002-02-14 2003-08-14 Goedeken Douglas Lee Dough, products and methods
US7094317B2 (en) * 2002-11-06 2006-08-22 Fiberstar, Inc. Process of manufacturing and using highly refined fiber mass
US20050089621A1 (en) * 2003-10-24 2005-04-28 Unilever Bestfoods, North America Reduced oil emulsion with viscosity-building emulsifier
TWI347172B (en) * 2004-01-19 2011-08-21 Suntory Holdings Ltd Beverage comprising fine pulp, production method of same, and edible material for same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4225628A (en) * 1979-04-30 1980-09-30 Ben Hill Griffin, Inc. Citrus fiber additive product and process for making same
US5538751A (en) * 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
JPH09299051A (en) * 1996-05-10 1997-11-25 Shiro Hayashi Production of noodles
WO2006033697A1 (en) * 2004-07-12 2006-03-30 Cargill, Inc. Process of extracting citrus fiber from citrus vesicles
WO2006077459A2 (en) * 2005-01-21 2006-07-27 Pregel S.P.A. Water retaining composition based on starches and pectins for foodstuff and use thereof
EP1723856A1 (en) * 2005-05-18 2006-11-22 Cargill, Inc. Citrus fruit fibers in processed meat

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LARREA M A ET AL: "Some functional properties of extruded orange pulp and its effect on the quality of cookies", LEBENSMITTEL WISSENSCHAFT UND TECHNOLOGIE, ACADEMIC PRESS, LONDON, GB, vol. 38, no. 3, May 2005 (2005-05-01), pages 213 - 220, XP004712463, ISSN: 0023-6438 *

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8647689B2 (en) 2005-07-06 2014-02-11 Cargill, Incorporated Citrus fruit fibers in emulsions
EP2230946A1 (en) * 2007-12-11 2010-09-29 Cargill, Incorporated Citrus pulp fiber dry blend systems
EP2230946A4 (en) * 2007-12-11 2010-12-22 Cargill Inc Citrus pulp fiber dry blend systems
US20110020525A1 (en) * 2007-12-11 2011-01-27 Cargill, Incorporated Citrus pulp fiber dry blend systems
US8563069B2 (en) 2007-12-11 2013-10-22 Cargill, Incorporated Citrus pulp fiber dry blend systems
US11058135B2 (en) 2007-12-11 2021-07-13 Cargill, Incorporated Citrus pulp fiber systems and gel-based dessert systems
WO2010093864A3 (en) * 2009-02-15 2010-11-04 Cargill, Incorporated Citrus pulp fiber systems and gel-based dessert systems
WO2012016201A3 (en) * 2010-07-30 2012-03-22 Cargill, Incorporated Process for modifying the properties of citrus fiber
US11834776B2 (en) 2010-07-30 2023-12-05 Cargill, Incorporated Process for modifying the characteristics of citrus fiber
US11623967B2 (en) 2010-07-30 2023-04-11 Cargill, Incorporated Process for obtaining citrus fiber from citrus pulp
US20140356463A1 (en) * 2012-01-20 2014-12-04 Cargill, Incorporated Process for obtaining citrus fiber from citrus peel
US10912313B2 (en) 2013-12-10 2021-02-09 Conopco Inc. Method for preparation of an oil-in-water emulsion
WO2015086223A1 (en) 2013-12-10 2015-06-18 Unilever N.V. Method for preparation of an oil-in-water emulsion
EA031864B1 (en) * 2014-02-28 2019-03-29 Юнилевер Н.В. Preparations of plant parenchymal cell wall clusters
WO2015128155A1 (en) * 2014-02-28 2015-09-03 Unilever N.V. Preparations of plant parenchymal cell wall clusters
US11589600B2 (en) 2014-07-15 2023-02-28 Cargill, Incorporated Process for obtaining citrus fiber from citrus peel
WO2016110803A1 (en) * 2015-01-05 2016-07-14 Nestec S. A. Smooth, shelf-stable product and methods of producing same
WO2017067901A1 (en) * 2015-10-19 2017-04-27 Unilever N.V. Composition comprising an oil phase
WO2017067899A1 (en) 2015-10-19 2017-04-27 Unilever N.V. Composition comprising an oil phase
CN111499930A (en) * 2020-06-16 2020-08-07 佛山市国农淀粉有限公司 Physically modified starch and preparation method thereof

Also Published As

Publication number Publication date
US20100099648A1 (en) 2010-04-22
RU2443122C2 (en) 2012-02-27
AU2007324503B2 (en) 2012-08-02
CA2670158A1 (en) 2008-05-29
CN101594788A (en) 2009-12-02
EP2086349A1 (en) 2009-08-12
ES2397119T3 (en) 2013-03-04
JP2010509930A (en) 2010-04-02
US20190048170A1 (en) 2019-02-14
AU2007324503A1 (en) 2008-05-29
NO20091988L (en) 2009-06-19
RU2009123829A (en) 2010-12-27
EP2086349B1 (en) 2012-11-14
US10131771B2 (en) 2018-11-20
US11441016B2 (en) 2022-09-13

Similar Documents

Publication Publication Date Title
US11441016B2 (en) Natural equivalent of chemically modified starch
US8647689B2 (en) Citrus fruit fibers in emulsions
CN101677601A (en) Cereal-based infant nutrition with fibre
NO325202B1 (en) Use of beverage powder to make a beverage.
KR20090085072A (en) Improved thickener composition for food products
EP2525668A1 (en) Process for producing a heat-treated soy protein-containing acidic beverage and product obtained thereby
AU2016344580B2 (en) Soluble fiber liquid beverage concentrate and method for delivery of soluble fiber
EP1008306B1 (en) Polysaccharide which can reduce viscosity resulting from psyllium, and foods containing the polysaccharide and psyllium
Endress et al. Fibres and fibre blends for individual needs: a physiological and technological approach
US20210084954A1 (en) Fibre-based composition and use thereof for the preparation of food products
AU2006239558B2 (en) Extended energy beverages
US20010051203A1 (en) Polysaccharide capable of reducing the viscosity of a hydrated psyllium, and foods containing the polysaccharide and psyllium

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200780050361.5

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07822837

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2670158

Country of ref document: CA

WWE Wipo information: entry into national phase

Ref document number: 2007822837

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2009537648

Country of ref document: JP

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 2873/CHENP/2009

Country of ref document: IN

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2007324503

Country of ref document: AU

ENP Entry into the national phase

Ref document number: 2007324503

Country of ref document: AU

Date of ref document: 20071123

Kind code of ref document: A

ENP Entry into the national phase

Ref document number: 2009123829

Country of ref document: RU

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 12516157

Country of ref document: US