WO2008137832A1 - Films comestibles à base de pullulane contenant également un produit laitier - Google Patents

Films comestibles à base de pullulane contenant également un produit laitier Download PDF

Info

Publication number
WO2008137832A1
WO2008137832A1 PCT/US2008/062634 US2008062634W WO2008137832A1 WO 2008137832 A1 WO2008137832 A1 WO 2008137832A1 US 2008062634 W US2008062634 W US 2008062634W WO 2008137832 A1 WO2008137832 A1 WO 2008137832A1
Authority
WO
WIPO (PCT)
Prior art keywords
film
dairy product
pullulan
edible
plasticizer
Prior art date
Application number
PCT/US2008/062634
Other languages
English (en)
Inventor
Peter M. Gautchier
Original Assignee
Tate & Lyle Ingredients Americas, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tate & Lyle Ingredients Americas, Inc. filed Critical Tate & Lyle Ingredients Americas, Inc.
Publication of WO2008137832A1 publication Critical patent/WO2008137832A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
    • 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
    • A23L29/274—Pullulan
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • Edible films have been prepared with fruit or fruit-derived substances and one or more film-forming substances, such as pectin or alginates. Such edible films are sometimes referred to as "leathers.”
  • Fruit Roll-Ups® snacks are a commercial snack food product that contains fruit concentrate.
  • One aspect of the present invention is an edible film that comprises at least one dairy product, pullulan, and at least one plasticizer.
  • the plasticizer is present in an amount effective to prevent the film from becoming brittle.
  • Pullulan is the major component of the film excluding the at least one dairy product; in other words, pullulan makes up a larger percentage of the product than any other ingredient, other than the dairy product or products.
  • An edible film of the present invention is a solid, flexible material, which is sometimes referred to as a "leather.”
  • the thickness of the film can vary, depending on the desired properties of the product.
  • the film contains at least one dairy product, such as milk, sour cream, yogurt, cream, smoothies, kefir, or combinations of such products.
  • the dairy product can be in liquid or other form (e.g., powdered milk).
  • the dairy product optionally can be flavored, such as chocolate milk. Additional flavors can be added to a dairy base to achieve the desired flavor for the end product.
  • the percentage of dairy product in the film can vary, in one embodiment of the invention it makes up about 50-95% by weight of the film.
  • the film also comprises pullulan.
  • pullulan Other than the dairy product in the film, the pullulan will usually make up the largest percentage of the film's ingredients. In one embodiment, pullulan makes up about 2.5-25% by weight of the overall film.
  • the film can optionally also include one or more film forming substances other than pullulan.
  • the film can also contain one or more film-forming polymers such as pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch or a starch derivative (such as dextrin or maltodextrin), and combinations of two or more such materials.
  • film-forming polymers such as pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch or a starch derivative (such as dextrin or maltodextrin), and combinations of two or more such materials.
  • no such film- forming polymers other than pullulan are included.
  • the film is substantially free of pectin and alginate (i.e., the concentration of each of those materials is less than about 0.1 wt %).
  • the film also contains at least one plasticizer in an amount sufficient to prevent the film from being brittle.
  • plasticizer makes up about 0.5-15% by weight of the film.
  • Suitable plasticizers include, but are not limited to glycerol (glycerine), sorbitol, propylene glycol, polyethylene glycol, corn syrup, high fructose corn syrup, fructose, fruit juice, sucrose, maltodextrin, corn syrup solids, polydextrose, soluble fiber, and combinations of any of these materials.
  • the at least one plasticizer is selected from glycerol, propylene glycol, sorbitol, and polyethylene glycol.
  • polyethylene glycol molecular weight 200 PEG 200
  • the film comprises at least one of glycerol, fructose, and sorbitol.
  • the film comprises glycerol, fructose, and sorbitol.
  • the film optionally can also contain one or more additives that are suitable for use in foods, such as coloring agents, fillers, surfactants, stabilizers, and organic acids (such as citric acid).
  • additives that are suitable for use in foods, such as coloring agents, fillers, surfactants, stabilizers, and organic acids (such as citric acid).
  • the films can be formed by a variety of methods.
  • the ingredients can be combined and mixed into a homogenous or nearly homogenous aqueous composition, in which the water is provided as part of the dairy product and/or by adding water itself to the composition.
  • the composition can be cast into a film on a flat surface, and then dried by application of heat over a period of time.
  • the film is not baked, so the drying temperature is kept below about 15O 0 F.
  • the film can be removed from the flat surface, cut into the desired shape and size, and packaged or used.
  • the film will be flexible, but does not necessarily have to be flexible enough to be rolled up.
  • the films of the present invention can be cut into any shape and size, they are convenient to store and use.
  • an individual piece of film can be packaged as a snack food.
  • a film can be packaged for use in combination with another food (e.g., a film containing sour cream that can be placed as a topping on a baked potato).
  • the nutritional benefits of dairy products e.g., calcium and protein content
  • the films generally have good shelf-stability due to their relatively low Aw (water activity; usually less than 0.5).
  • the chocolate milk contained less than 0.5% fat, and about 4% soluble corn fiber, an oligosaccharide-containing composition that was prepared as described in U.S. patent application 11/339,306, which was filed on January 25, 2006, and is hereby incorporated by reference.
  • the leathers were prepared by adding the glycerine to the chocolate milk base. Separately, the dry ingredients were combined, and were then added to the milk base using moderate shearing. The composition was mixed until homogeneous. At this point, a foam destabilizer can be added if desired.
  • a thin layer was poured onto a non-stick silicon mat. The layer was heated via conduction on a pancake griddle at a temperature less than 13O 0 F to dry it. The drying time at 12O 0 F is approximately two hours. The film was then cooled, peeled off the mat, and stored with wax paper in a sealable plastic bag.

Abstract

La présente invention concerne un film comestible comprenant au moins un produit laitier, du pullulane et au moins un plastifiant. Le plastifiant est présent en quantité suffisante pour éviter au film de devenir cassant. Le pullulane est le principal composant du film à l'exclusion de l'au moins un produit laitier.
PCT/US2008/062634 2007-05-07 2008-05-05 Films comestibles à base de pullulane contenant également un produit laitier WO2008137832A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US91640507P 2007-05-07 2007-05-07
US60/916,405 2007-05-07

Publications (1)

Publication Number Publication Date
WO2008137832A1 true WO2008137832A1 (fr) 2008-11-13

Family

ID=39943978

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2008/062634 WO2008137832A1 (fr) 2007-05-07 2008-05-05 Films comestibles à base de pullulane contenant également un produit laitier

Country Status (1)

Country Link
WO (1) WO2008137832A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2503018A (en) * 2012-06-14 2013-12-18 Catherine Laura Cross Dry food product comprising an edible film
JP2015177783A (ja) * 2014-02-26 2015-10-08 クラシエフーズ株式会社 油脂性成形菓子及びその製法
US9822257B2 (en) 2012-07-23 2017-11-21 Crayola Llc Dissolvable films and methods of using the same
US10568839B2 (en) 2011-01-11 2020-02-25 Capsugel Belgium Nv Hard capsules
US11319566B2 (en) 2017-04-14 2022-05-03 Capsugel Belgium Nv Process for making pullulan
US11576870B2 (en) 2017-04-14 2023-02-14 Capsugel Belgium Nv Pullulan capsules

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6379726B1 (en) * 1999-10-20 2002-04-30 The United States Of America As Represented By The Department Of Agriculture Edible, water-solubility resistant casein masses
US20060073190A1 (en) * 2004-09-30 2006-04-06 Carroll Thomas J Sealed, edible film strip packets and methods of making and using them

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6379726B1 (en) * 1999-10-20 2002-04-30 The United States Of America As Represented By The Department Of Agriculture Edible, water-solubility resistant casein masses
US20060073190A1 (en) * 2004-09-30 2006-04-06 Carroll Thomas J Sealed, edible film strip packets and methods of making and using them

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10568839B2 (en) 2011-01-11 2020-02-25 Capsugel Belgium Nv Hard capsules
GB2503018A (en) * 2012-06-14 2013-12-18 Catherine Laura Cross Dry food product comprising an edible film
US9822257B2 (en) 2012-07-23 2017-11-21 Crayola Llc Dissolvable films and methods of using the same
JP2015177783A (ja) * 2014-02-26 2015-10-08 クラシエフーズ株式会社 油脂性成形菓子及びその製法
US11319566B2 (en) 2017-04-14 2022-05-03 Capsugel Belgium Nv Process for making pullulan
US11576870B2 (en) 2017-04-14 2023-02-14 Capsugel Belgium Nv Pullulan capsules
US11878079B2 (en) 2017-04-14 2024-01-23 Capsugel Belgium Nv Pullulan capsules

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