WO2010133533A2 - Mannoprotéine destinée à être utilisée dans du jus de fruit - Google Patents

Mannoprotéine destinée à être utilisée dans du jus de fruit Download PDF

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Publication number
WO2010133533A2
WO2010133533A2 PCT/EP2010/056705 EP2010056705W WO2010133533A2 WO 2010133533 A2 WO2010133533 A2 WO 2010133533A2 EP 2010056705 W EP2010056705 W EP 2010056705W WO 2010133533 A2 WO2010133533 A2 WO 2010133533A2
Authority
WO
WIPO (PCT)
Prior art keywords
juice
mannoprotein
fruit juice
fruit
crystals
Prior art date
Application number
PCT/EP2010/056705
Other languages
English (en)
Other versions
WO2010133533A3 (fr
Inventor
Marsha Cummings
Philip Latham
Original Assignee
Dsm Ip Assets B.V.
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 Dsm Ip Assets B.V. filed Critical Dsm Ip Assets B.V.
Publication of WO2010133533A2 publication Critical patent/WO2010133533A2/fr
Publication of WO2010133533A3 publication Critical patent/WO2010133533A3/fr

Links

Classifications

    • 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
    • A23L2/66—Proteins
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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

Definitions

  • the present invention relates to the use of mannoprotein for the stabilisation of fruit juice.
  • the production of fruit juice is characterised by the following steps which are well known to those skilled in the art.
  • the fruit is crushed, optionally heat treated (typically up to 90 0 C), pressed to obtain a mash, filtrated, and optionally concentrated to obtain a fruit juice concentrate.
  • the presence of natural compounds in fruit such as organic acids and amino acids is a major cause of stability problems in fruit juice. These compounds tend to form crystals during or after the manufacture of fruit juice.
  • mannoprotein is defined as a product which can be identified, by standard analytical methods (such as amino acid analysis, carbohydrate analysis etc.), as a combination of a protein moiety and a carbohydrate moiety, said carbohydrate moiety comprising polymers of mainly mannose.
  • the carbohydrate moiety and the protein moiety are not necessarily covalently bound to each other.
  • a "protein” is defined herein as a compound comprising two or more amino acids residues which are linked through peptide bonds.
  • the mannoprotein is preferably derived from yeast cells or yeast cell walls, more preferably from Saccharomyces species, even more preferably Saccharomyces cerevisiae.
  • the carbohydrate:protein ratio of the mannoprotein may be anywhere between 100:1 and 1 :100 w/w.
  • the mannoprotein may comprise, in addition to mannose, one or more other carbohydrate molecules.
  • carbohydrate molecules are for example galactose, fucose, N-acetylgalactosamine, and/or xylose.
  • the one or more other carbohydrate molecules are covalently bound to the protein moiety of the mannoprotein.
  • the one or more other carbohydrate molecules are not covalently bound to the protein moiety of the mannoprotein.
  • part of the one or more other carbohydrate molecules is covalently bound to the protein moiety of the mannoprotein and part of the one or more other carbohydrate molecules is not covalently bound to the protein moiety of the mannoprotein.
  • stabilisation refers to the prevention or retardation of the formation of crystals in fruit juice, either as a result of the prevention or retardation of the nucleation process or the inhibition or retardation of the growth of said crystals, or both.
  • Unstable juice is characterised by rapid formation of crystals, which is usually of an unpredictable behaviour.
  • mannoprotein for the stabilisation of wine is described in WO2006/067145 and WO2006/067145.
  • the wines that were used in these studies were made from grapes, as is indeed required by law in most countries.
  • fruit juices are made from all sorts of fruits, including mixtures of fruits.
  • wine contains alcohol, usually at a concentration between 5 and 15% w/v, whereas fruit juice usually contains no or almost no alcohol.
  • the major organic acid giving rise to crystal formation is tartaric acid.
  • Fruits other than grape may contain other organic acids, which, in the respective juice, may give rise to crystal formation.
  • mannoprotein may be used to stabilise fruit juice against the formation crystals.
  • Mannoprotein may be used to stabilise fruit juice against the formation of any type of crystal.
  • the mannoprotein may be used to stabilise fruit juice against formation of crystals comprising organic acids such as malic acid, citric acid, quinic acid, succinic acid, shikimic acid, oxalic acid, and tartaric acid.
  • the mannoprotein may also be used to stabilise fruit juice against formation of crystals comprising amino acids, such as cystein and asparagine.
  • the juice of any type of fruit may be stabilised by the use of the mannoprotein.
  • fruit juices which may be stabilised by the mannoprotein are orange juice, grapefruit juice, lemon juice, coconut juice, apple juice, pear juice, grape juice, strawberry juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, pineapple juice, passion fruit juice, kiwifruit juice, guave juice, banana juice, melon juice, lychee juice, papaya juice, pomegranate juice, and date juice.
  • Other example of fruit juices which may be stabilised by the mannoprotein are stone fruit juices.
  • Stone fruits also called “drupe” are fruits in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit or stone) of hardened endocarp with a seed inside.
  • stone fruit juices are nectarine juice, peach juice, plum juice, cherry juice, apricot juice, and mango juice).
  • mannoprotein is used to stabilise stone fruit juice or grape juice, more preferably grape juice.
  • the mannoprotein may be added during all stages of the production of fruit juice. It may be added to the crushed fruits, the mesh, the filtrate, the concentrate, and the fruit juice itself.
  • the mannoprotein may be effectively used to stabilise fruit juice in low concentrations.
  • the mannoprotein is added to the fruit juice in a concentration of between 25 and 4000 mg/L fruit juice based on total dry weight mannoprotein, more preferably between 30 and 3000 mg/L, 40 and 2500 mg/L, 50 and 2000 mg/L, even more preferably between 60 and 1800 mg/L, 75 and 1600 mg/L, 100 and 1000 mg/L, most preferably beween 200 and 800 mg/L based on total dry weight mannoprotein.
  • the mannoprotein may therefore be used in a cost-effective manner.
  • the effective amount of the mannoprotein in the juice or pulp may depend on the type of fruit juice.
  • juice X may require a higher dosage of the mannoprotein than juice Y, depending on harvest, origin of fruit, age, production method.
  • peach juice may require a higher dosage of mannoprotein in order to stabilise the juice against forming crystals than grape juice. The skilled person may therefore, without undue burden, establish suitable concentrations of the mannoprotein in order to obtain the desired stabilisation.
  • the mannoprotein may be advantageously used to stabilise fruit juice since it may have no undesirable effect on the taste, flavour, appearance (e.g. colour), or texture (e.g. viscosity) of the fruit juice.
  • the use of the mannoprotein may be simple and inexpensive. No expensive equipment may be required. Contrary to cold-stabilisation, electrodialysis, or ion- exchange chromatography, the energy expense of the use of the mannoprotein may be small, which may make it not only cost-effective but also environmentally friendly. Moreover, contrary to cold-stabilisation, electrodialysis, or ion-exchange chromatography, which are time-consuming processes, the use of the mannoprotein may require no or little additional process steps and may therefore reduce the production time.
  • the use of the mannoprotein may be applied in any type of fruit juice, such as for example single fruit juices, mixed fruit juices, sweetened fruit juices (either using sugar or artificial sweeteners), and cider.
  • the mannoprotein may be added to the fruit juice or pulp before or after filtration of said juice or pulp. It may be added to the fruit juice or pulp as such or in combination with other fruit juice ingredients, such as carboxymethyl cellulose.
  • KHT potassium tartrate
  • the nucleation and crystal growth of KHT in fruit juice was measured and quantified by visually inspecting the amount of crystals after 6 days of storage of the fruit juice at minus 4°C. The amount of crystals was scored between 0 (no crystals visible) and +++++ (lots of crystals). Mannoprotein
  • Mannoprotein was recovered from yeast extract (Maxarome ® , DSM Food
  • Example 1 One kg of Niagara grapes was crushed, treated with a pectinolytic enzyme preparation (Rapidase ® ADEX-G, DSM Food Specialties, Delft, the Netherlands) according to industry standards for 30 minutes and then pressed in a lab scale press. To depectinise the juice a second treatment with a pectinolytic enzyme preparation was applied according to industry standards (Klerzyme ® 201 from DSM Food Specialties, Delft, the Netherlands) and the juice was subsequently centrifuged at 200 rpm and then filtered through a to diatomaceous earth (DE) filter to ⁇ 100 NTU. The final brix of the juice was 16°.
  • a pectinolytic enzyme preparation Rosulfite ® ADEX-G, DSM Food Specialties, Delft, the Netherlands
  • Juice 100 mL/bottle was transferred to clean bottles (Corning, New York, USA) and mannoprotein was added to a concentration of 0 mg/L (control), 200 mg/L, 300 mg/L. and 400 mg/L, based on total dry weight mannoprotein per litre of juice. After 6 days of storage at minus 4 0 C the amount of crystals was checked. Results are shown in Table 1.
  • the grape juice (100 mL/bottle) was transferred to clean bottles (Corning, New York, USA) and mannoprotein was added to a concentration of 0 mg/L (control), 200 mg/L, 300 mg/L, 400 mg/L, and 500 mg/L based on total dry weight mannoprotein per litre of juice.
  • Juice 100 mL/bottle was transferred to clean bottles (Corning, New York, USA). To the juice was added 0 mg mannoprotein/L; 200 mg mannoprotein/L; 300 mg mannoprotein/L; 400 mg mannoprotein/L; 500 mg mannoprotein/L; all based on total dry weight per litre of juice. After 6 days storage at minus 4 0 C the amount of crystals was checked. Results are shown in Table 3.
  • pectinolytic enzyme preparation Pearex ® ADEX, DSM Food Specialties, Delft, the Netherlands
  • pectinolytic enzyme preparation Pearex ® ADEX, DSM Food Specialties, Delft, the Netherlands
  • industry standards for 60 minutes and then pressed in a lab scale press.
  • a second treatment with a pectinolytic enzyme preparation was applied according to industry standards (Rapidase ® Pro from DSM Food Specialties, Delft, the Netherlands) and the juice was subsequently centrifuged at 200 rpm and then filtered through a to diatomaceous earth (DE) filter to ⁇ 1 NTU.
  • DE diatomaceous earth

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne l'utilisation de mannoprotéine pour stabiliser du jus de fruit. On peut utiliser efficacement une mannoprotéine pour stabiliser du jus de fruit, cette utilisation peut n'avoir aucun effet indésirable sur le goût, la flaveur, l'aspect ou la texture du jus de fruit. L'utilisation de la mannoprotéine peut être simple et peu coûteuse.
PCT/EP2010/056705 2009-05-18 2010-05-17 Mannoprotéine destinée à être utilisée dans du jus de fruit WO2010133533A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09160494 2009-05-18
EP09160494.2 2009-05-18

Publications (2)

Publication Number Publication Date
WO2010133533A2 true WO2010133533A2 (fr) 2010-11-25
WO2010133533A3 WO2010133533A3 (fr) 2011-03-10

Family

ID=40983391

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/056705 WO2010133533A2 (fr) 2009-05-18 2010-05-17 Mannoprotéine destinée à être utilisée dans du jus de fruit

Country Status (2)

Country Link
AR (1) AR076878A1 (fr)
WO (1) WO2010133533A2 (fr)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190920819A (en) * 1909-09-11 1910-05-26 Harry Maconochie An Improved Nutritive Food.
US3865960A (en) * 1972-07-10 1975-02-11 Karl Wucherpfennig Stabilization of tartar in wine, grape must, or grape juice
EP0950356A1 (fr) * 1998-04-17 1999-10-20 Farmint Group Holding S.A. Utilisation de polysaccharides de levures comme additifs dans la production d'aliments conservés
EP1040044A1 (fr) * 1996-09-27 2000-10-04 Jomet Oy Procede et dispositif d'emballage d'articles plats
WO2006067147A1 (fr) * 2004-12-23 2006-06-29 Dsm Ip Assets B.V. Procédé permettant d'améliorer l'activité de stabilisation du vin d'une mannoprotéine
WO2008128973A2 (fr) * 2007-04-20 2008-10-30 Dsm Ip Assets B.V. Préparations liquides de mannoprotéines
WO2008128972A1 (fr) * 2007-04-20 2008-10-30 Dsm Ip Assets B.V. Mélange peptidique pour la stabilisation des vins

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB190920819A (en) * 1909-09-11 1910-05-26 Harry Maconochie An Improved Nutritive Food.
US3865960A (en) * 1972-07-10 1975-02-11 Karl Wucherpfennig Stabilization of tartar in wine, grape must, or grape juice
EP1040044A1 (fr) * 1996-09-27 2000-10-04 Jomet Oy Procede et dispositif d'emballage d'articles plats
EP0950356A1 (fr) * 1998-04-17 1999-10-20 Farmint Group Holding S.A. Utilisation de polysaccharides de levures comme additifs dans la production d'aliments conservés
WO2006067147A1 (fr) * 2004-12-23 2006-06-29 Dsm Ip Assets B.V. Procédé permettant d'améliorer l'activité de stabilisation du vin d'une mannoprotéine
WO2008128973A2 (fr) * 2007-04-20 2008-10-30 Dsm Ip Assets B.V. Préparations liquides de mannoprotéines
WO2008128972A1 (fr) * 2007-04-20 2008-10-30 Dsm Ip Assets B.V. Mélange peptidique pour la stabilisation des vins

Also Published As

Publication number Publication date
AR076878A1 (es) 2011-07-13
WO2010133533A3 (fr) 2011-03-10

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