WO2015014742A1

WO2015014742A1 - Acidic food compositions

Info

Publication number: WO2015014742A1
Application number: PCT/EP2014/066030
Authority: WO
Inventors: Graham Sworn; Niall G.W. YOUNG; Claire DE SAINT-AUBERT; Kirsten Lauridsen; Grethe KAPPEL; Ole Tarp MADSEN
Original assignee: Dupont Nutrition Biosciences Aps
Priority date: 2013-07-31
Filing date: 2014-07-25
Publication date: 2015-02-05
Also published as: JP2016527888A

Abstract

The present invention relates to acidic food protein compositions, and a process for preparing such a food composition.

Description

ACIDIC FOOD COMPOSITIONS FIELD OF THE INVENTION

The present invention relates to acidic food protein compositions, and a process for preparing such a food composition. The invention further relates to the use of succinoglycan for increasing viscosity and/or for improving texture as measured by smoothness and/or for reducing syneresis and/or reducing protein agglomeration and/or reducing whey separation in an acidic protein composition. The invention further relates to the use of succinoglycan for stabilizing proteins and/or suspending particulates in an acidic protein.

BACKGROUND OF THE INVENTION Acidified protein compositions represent a major growth area for human food choice due to their pleasing taste, convenience, and healthy, nutritious image.

Certain protein-containing food compositions, such as acidified dairy products like drinking yoghurt and stirred yoghurt, require a stabilizer to stabilize the protein system against for example aggregation, sedimentation and separation. The major protein present in cows' milk is casein, which constitutes about 80% of the total protein content. The remaining protein in cows' milk is termed "whey protein" and consists predominantly of beta-lactoglobulin and alpha-lactalbumin. Cows' milk is comprised of water and milk solids. The milk solids include fat and milk solid non-fat (MSNF) which is made up of protein together with lactose and various minerals. The current technology of acidified protein composition stabilization depends on using protective hydrocolloids to keep very finely divided protein particles from agglomeration or coalescence. Examples of protective hydrocolloids for proteins are for example pectinor cellulose gum. Their use for this purpose is mainly associated with the stabilization of the protein micro-particles. However, many hydrocolloids that may be expected to provide such stabilization from their viscosity profiles, and thereby augmenting the protein protective effects, tend to bring inherently negative effects on the action of the latter without the expected rheological enhancement but invariably result in an inferior mouth feel and a grainy or flocculated appearance that are not desirable. There are certain principles that govern the effective protein protection relating to the type and quality of the proteins or proteins concerned : The ionic and pH environment, the intrinsic characteristics of the stabilizer being used, and the process conditions that are applied.

Indeed, some stabilizer's excessive or incorrect charge configuration exacerbate protein coalescence and are repeatedly shown to impede the ability of known protective hydrocolloids to fulfil their generally accepted function in acidified protein compositions. Typically xanthan which is anionic in nature promotes the aggregation of protein when used in an acidic environment.

Suspending particles such as fruit pulp in for example beverages has long been desired within the food industry and in particular in the processing of soy and dairy beverages. The acidic versions of these beverages present particular challenges. Typically traditional suspending agents such as cellulose gum, guar, xanthan gum and even starch have been attempted but invariably result in an inferior mouthfeel and a grainy or flocculated appearance that are not preferred by consumers. Hydrocolloids can also be used for stabilization of fruit preparations which are then added to acidified protein compositions including but not limited to yoghurt

JP2012-235717 is directed to the use of liquid seasoning comprising one type of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan, or xanthan gum.

There is however still a need for a stabilizer of an acidic protein food composition that is compatible with proteins in the food composition such as milk and which can be added to the food material, preferably resists a heat treatment such as pasteurization together with the food material, prevents flocculation and phase separation and finally stabilizes the acidified proteins and optionally after a final pasteurization prolongs the shelf-life, and still provides a stable smooth texture.

SUMMARY OF THE INVENTION It has surprisingly been found that the use of succinoglycan alone or in combination with a hydrocolloid such as for example pectin, guar gum or cellulose gum in an acidic protein food composition as shown in the examples, provides a desirable pseudo-plastic system as shown in the examples giving a clean mouthfeel (due to the pseudoplastic system which has the ability to suspend large particulates) and providing body and mouth feel (via the high viscosity). It has further been found that the use of succinoglycan alone or in combination with a hydrocolloid such as for example pectin, guar gum or cellulose gum, brings a smooth texture in an acidic protein composition without causing an unacceptable agglomeration of proteins.

It has further been found that succinoglycan can be applied directly to a protein-containing food material, such as milk, optionally prior to pasteurization and yet stabilizes the resultant food composition which may, for example, be a fermented dairy product.

The present invention thus relates to an acidic food composition having a pH from 2.5 to 5.5 and comprising from 0.1% (w/w) to 20% (w/w) protein and from 0.01% (w/w) to 1% (w/w) succinoglycan, wherein the protein is selected from the group of milk protein(s) and vegetable protein(s).

In a further aspect, the invention relates to a process of preparing an acidic food composition as described herein, which process comprises the step of contacting a food material with succinoglycan, which succinoglycan has been either hydrated separately or with other hydrocolloids, optionally during heating, or is in dry form, to provide said food composition. In a further aspect, the present invention relates to a process of preparing an acidic food composition as disclosed herein comprising a fruit preparation, which process comprises the step of contacting a food material with succinoglycan, which succinoglycan is added via inclusion in a fruit preparation, to provide said food composition.

In yet a further aspect, the present invention relates to the use of succinoglycan for increasing viscosity and/or for improving texture as measured by smoothness and/or for reducing syneresis and/or reducing whey separation and/or reducing protein agglomeration in an acidic protein composition as disclosed herein.

In yet a further aspect, the invention relates to the use of succinoglycan for stabilizing proteins and/or suspending particulates in an acidic protein composition. LEGENDS TO THE FIGURES

Fig. 1 shows analytical sedimentation of samples with different amounts of succinoglycan in the range of 0%-0.5% and Xanthan DAI in an amount of 0.05% at a pH of 3.8, 4.2 and 4.6 Fig. 1 also shows testing of a combination of succinoglycan (in different amounts in the range of 0%-0.5%) and pectin (in an amount of 0.35%) at pH 4.2 as further described in example 1. Fig. 2 shows flow curves for samples containing 0.35% pectin combined with respectively 0%, 0.05%, 0.1%, 0.25%, 0.5% succinoglycan as well 0.5% succinoglycan alone as further described in example 2.

Fig. 3 shows the effect of adding succinoglycan (left, sample 3) and Xanthan 80 (right, sample 4) in a plain yoghurt, followed by a heating and cooling step as further described in example 2.

Fig. 4 shows separation results at pH 3.3 for a high fat (3.59% total fat) and low fat (0.59% total fat) yoghurt with addition of different stabilizers as further described in example 3.

DETAILED DISCLOSURE OF THE INVENTION Definitions

In accordance with this detailed description, the following abbreviations and definitions apply. It should be noted that as used herein, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "a protein" includes a plurality of such proteins, and reference to "the composition" includes reference to one or more compositions and equivalents thereof known to those skilled in the art, and so forth.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The following terms are provided below. The term "food product", "food material" or "food composition" as used herein means a substance that is suitable for human or animal consumption. In one aspect, the "food product", "food material" or "food composition" is for human consumption.

The term "stabilizer" as used herein means a substance which is capable of stabilizing protein in a system with which it is contacted so as to prevent or substantially reduce aggregation and/or sedimentation and/or separation. The "system" may, for example, be a food composition comprising a protein, a food intermediate comprising a protein or a food composition comprising a protein. Preferably the "system" is a food composition comprising a protein. A "dairy product" as used herein may be any food composition wherein one of the major constituents is milk-based. In one aspect, the major constituent is milk-based.

In the present context, "white mass" in relation to fruit yoghurt is used to distinguish the yoghurt with fruit from the yoghurt without fruit (white mass). In the present context, "fruit preparation" in relation to yoghurt means fruit(s) optionally mixed with sugar and other ingredients.

In the present context, "one of the major constituents" means a constituent having a dry matter which constitutes more than 20%, such as more than 30% or more than 40% of the total dry matter of the dairy product, whereas "the major constituent" means a constituent having a dry matter which constitutes more than 50%, such as more than 60% or more than 70% of the total dry matter of the dairy product.

A "fermented dairy product" as used herein is to be understood as any dairy product wherein any type of fermentation forms part of the production process. Examples of fermented dairy products are products like yoghurt, buttermilk, creme fraiche, quark and fromage frais. Another example of a fermented dairy product is cheese.

A fermented dairy product may be produced by any method known in the art.

The term "fermenting" as used herein typically means a process in which desirable chemical changes are brought about in an organic substrate through the action of microbes and/or microbial enzymes. The fermenting conditions typically include attaining and maintaining a specified temperature for a specified period of time. It will be readily appreciated that the temperature and duration may be selected in order to enable the biochemical processes associated with fermentation, especially the breakdown of organic compounds by microorganisms to progress to a desired extent. The organic compounds may, for example, be carbohydrates, especially sugars such as lactose. "Homogenizing" as used herein means intensive mixing to obtain a soluble suspension or emulsion. It may be performed so as to break up milk fat into smaller sizes so that it no longer separates from the milk. This may be accomplished by forcing the milk at high pressure through small orifices.

The term "pasteurizing" as used herein means reducing or eliminating the presence of live organisms (for example, microorganisms) within the food material. In one aspect, pasteurization is attained by maintaining a specified temperature for a specified period of time. The specified temperature is usually attained by heating. It will be readily appreciated that the temperature and duration may be selected in order to kill or inactivate certain bacteria, such as harmful bacteria. A rapid cooling step may follow.

The term "milk", in the context of the present invention, is to be understood as the lacteal secretion obtained from any mammal, such as cows, sheep, goats, buffaloes or camels.

In the present context, the term "milk-product" means any raw and/or processed milk material or a material derived from milk constituents. The milk- product may be

homogenized and/or pasteurized according to methods known in the art.

The term "acidic", in the context of the present invention, is to be understood as having a pH below pH 7. The acidification of for example dairy products can be achieved by the addition of an acid (for example an acidic fruit juice). Acidification can also be achieved via fermentation.

When discussing viscosity of compositions as disclosed herein, these parameters are generally determined by use of the methods and apparatus specifically referred to in the examples. For example, viscosity expressed as is generally measured using a Brookfield LVT dial reading viscometer at the indicated spindle speed (typically from 0.3 to 60 rpm). A rheometer AR1000 from TA Instruments Ltd was as well used for the measurement of viscosity.

Disclosure of the invention

In one aspect, the invention relates to an acidic food composition having a pH from 2.5 to 5.5 and comprising from 0.1% (w/w) to 20% (w/w) protein and from 0.01% (w/w) to 1% (w/w) succinoglycan, wherein the protein is selected from the group of milk protein(s) and vegetable protein(s), in particular milk protein.

Stable acidified protein compositions as disclosed herein, for example without clear separation as compared with acidified protein compositions with addition of xanthan, have been achieved in the presence of succinoglycan as the only hydrocolloid or in combination with pectin, guar gum or cellulose gum. In one aspect, the succinoglycan is added as the only hydrocolloid.

In one aspect, disclosed herein is a process of preparing an acidic food composition as disclosed herein comprising the step of contacting a food material with succinoglycan, which succinoglycan has been either hydrated separately or with other hydrocolloids, optionally during heating, or is in dry form, to provide a food composition. In one aspect, disclosed herein is a process of preparing an acidic food composition comprising a fruit preparation as disclosed herein comprising the step of contacting a food material with succinoglycan, which succinoglycan is added via inclusion in a fruit preparation, to provide said food composition. In one aspect, said process further comprises step(s) of fermentation and/or direct acidification and/or homogenizing and/or pasteurizing and/or inoculating the food material either before or after addition of succinoglycan optionally as a dry mix with sugar.

In one aspect, the invention relates to a fruit preparation comprising succinoglycan, and the use of such a fruit preparation for inclusion in an acidic food composition such as a yoghurt. In yet a further aspect, the present invention relates to the use of succinoglycan for increasing viscosity and/or for improving texture as measured by smoothness and/or for reducing syneresis and/or reducing whey separation and/or reducing protein agglomeration in an acidic protein composition as disclosed herein.

In yet a further aspect, the invention relates to the use of succinoglycan for stabilizing proteins and/or suspending particulates in in an acidic protein composition.

Succinoglycan

Succinoglycan (also named SGG herein) is an anionic polysaccharide, with a molecular backbone consisting of repeatedly 3 D-glucose units and 1 galactose unit, with side-chains of 4 D-glucose units on which both succinate acid and pyruvate acid units are present.

Succinoglycan has a high molecular weight, up to 9.10⁵ Dalton (in 0.1M aqueous NaCI at 25°C). Succinoglycan expresses a very high degree of pseudoplastic flow, which stretches from gel like behaviour when at rest to a very low viscous fluid upon pouring and pumping. In one aspect, succinoglycan gum may be prepared as a biosynthesised gum made by fermentation of Agrobacterium tumefaciens. More particularly, said strain of Agrobacterium tumefaciens 1-736 has been deposited under the provisions of the Budapest Treaty with the National Collection of Cultures of Microorganisms (CNCM) on Mar. 1, 1988, under No. 1-736. This strain originates from the National Collection of Phytopathogenic Bacteria and is recorded under No. CNBP 291 in the 1974 catalog of the organism curator. The strain Agrobacterium tumefaciens, a producer of succinoglycan, has also been deposited at the National Collection of Cultures of Microorganisms (CNCM) Institut Pasteur under the provisions of the Budapest Treaty by DANISCO FRANCE S.A.S., 20 Rue de Brunei, F-75017 Paris, France and carries the reference CNCM 1-4789 on 25 July 2013. Succinoglycan may be prepared as for example described in US 5,348,675 or US 5,252,727, or a commercial available succinoglycan may also be used. In one aspect, the succinoglycan is obtained from said Agrobacterium tumefaciens CNCM 1-4789.

In one aspect, succinoglycan is used in a solid form. The succinoglycan may for example be used in the form of a powder. Succinoglycan may in another aspect be used in the form of a dry mix with sugar. In another aspect, the succinoglycan is added either hydrated separately or with other hydrocolloids, optionally during heating.

The exact dosage used is dependent on the desired viscosity of the resulting food

composition. At a level of 0.50% succinoglycan the texture of for example yoghurt may change from being drinkable to being like a stirred yoghurt. Succinoglycan may give a high stickiness but a very smooth mouth feel.

In one aspect, the succinoglycan is added to a food material in an amount from 0.01% (w/w) to 1% (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to a food material in an amount from 0.01% (w/w) to 0.5% (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to a food material in an amount from 0.05 % (w/w) to 0.4 % (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to a food material in an amount from 0.07 % (w/w) to 0.4 % (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to a food material in an amount from 0.07 % (w/w) to 0.3 % (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to the food material in an amount from 0.1 % (w/w) to 0.4 % (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to the food material in an amount from 0.1 % (w/w) to 0.3 % (w/w) succinoglycan based on the amount of the acidic food composition. In one aspect, the succinoglycan is added to the food material in an amount from 0.1 % (w/w) to 0.2 % (w/w) succinoglycan based on the amount of the acidic food composition.

FURTHER COLLOIDS

In one aspect, the food composition comprises at least one further hydrocolloid. In a further aspect, the at least one further hydrocolloid is selected from the group consisting of pectin, guar gum and/or cellulose gum.

In the present context, the term pectin means a polysaccharide commonly found in the form of protopectin in plant cell walls. The backbone of pectin comprises a-1-4 linked galacturonic acid residues which are interrupted with a small number of 1,2 linked a-L-rhamnose units. In addition, pectin comprises highly branched regions with an almost alternating rhamno- galacturonan chain. These highly branched regions also contain other sugar units (such as D- galactose, L-arabinose and xylose) attached by glycosidic linkages to the C3 or C4 atoms of the rhamnose units or the C2 or C3 atoms of the galacturonic acid units. The long chains of a-1-4 linked galacturonic acid residues are commonly referred to as "smooth" regions, whereas the highly branched regions are commonly referred to as the "hairy regions".

Some of the carboxyl groups of the galacturonic residues are esterified (e.g. the carboxyl groups are methylated). Typically esterification of the carboxyl groups occurs after polymerisation of the galacturonic acid residues. However, it is extremely rare for all of the carboxyl groups to be esterified (e.g. methylated). Usually, the degree of esterification will vary from 0-90%. If 50% or more of the carboxyl groups are esterified then the resultant pectin is referred to as a "high ester pectin" ("HE pectin" for short) or a "high methoxyl pectin". If less than 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a "low ester pectin" ("LE pectin" for short) or a "low methoxyl pectin". If the pectin does not contain any or only a few esterified groups it is usually referred to as pectic acid.

The structure of the pectin, in particular the degree of esterification (e.g. methylation), dictates many of the resultant physical and/or chemical properties of the pectin. For example, pectin gelation depends on the chemical nature of the pectin, especially the degree of esterification. In addition, however, pectin gelation also depends on the soluble solids content, the pH and calcium ion concentration. With respect to the latter, it is believed that the calcium ions form complexes with free carboxyl groups, particularly those on a LE pectin.

Typically pectin is added to a food material in an amount of 0.01-1% (w/w) based on the acidic food composition as disclosed herein. In the present context, the term "guar" or "guar gum", also called guaran, is a galactomannan whose chemical structure is a polysaccharide composed of the sugars galactose and mannose. The backbone is a linear chain of β 1,4- linked mannose residues to which galactose residues are 1,6-linked at every second mannose, forming short side-branches.

Typically guar gum is added to a food material in an amount of 0.01-1% (w/w) based on the acidic food composition as disclosed herein.

Carboxymethyl cellulose (CMC), commonly known as cellulose gum, is a polymer chain composed of repeating cellobiose units with a structure based on the β-(1— 4)-D- glucopyranose polymer of cellulose. Each anhydroglucose unit contains three hydroxyl groups. The cellulose is converted to cellulose gum substituting carboxymethyl groups for some of the hydrogens of the hydroxyls.

Typically cellulose gum is added to a food material in an amount of 0.01-1% (w/w) based on the acidic food composition as disclosed herein. FOOD MATERIAL

In one aspect, the acidic food composition as disclosed herein comprises a protein selected from the group of milk protein(s) and vegetable protein(s). The protein may have been isolated from a suitable source, for example as a protein powder or protein isolate and then added or it may be a natural part of a food material. Food compositions and/or food materials as disclosed herein may be made in a similar fashion to prior products except that succinoglycan is added, and adjustment of the pH may be needed.

In one aspect, the composition as disclosed herein comprises 0.1%-20% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s). In one aspect, the composition as disclosed herein comprises 0.1%-15% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s). In one aspect, the composition as disclosed herein comprises 0.1%-10% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s). In one aspect, the composition as disclosed herein comprises 1%-10% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s). In one aspect, the composition as disclosed herein comprises 2.5%-7.5% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s). In one aspect, the composition as disclosed herein comprises 3.5%-5.5% (w/w) protein selected from the group of milk protein(s) and vegetable protein(s).

In one aspect, the food composition as described herein comprises other proteins than proteins selected from the group of milk protein(s) and vegetable protein(s). In this aspect, a food composition has a total protein content of 0.1%-20% (w/w). In one aspect, the food composition as described herein has a total protein content of 0.1%-10% (w/w). In a further aspect, the food composition as described herein has a total protein content of 1%-10% (w/w) protein, such as 3.5%-5.5% (w/w).

The amount of protein in said food composition may be measured by any method known to the person skilled for example as measured by nitrogen content such as by the Kjeldahl method. A suitable food material comprising protein of animal origin may be, for example, cows' milk, buffalo milk, goat milk or sheep milk. A suitable food material comprising protein of vegetable origin may be or may be derived from, for example soy, rice, wheat, oat, pea or coconut.

In an aspect, the food material comprises protein of both animal origin such as milk protein and protein of vegetable origin. In one aspect, the food material comprises protein of animal origin. In one aspect, said protein is a mixture of vegetable protein and milk protein. In one aspect, said milk protein is selected from the group consisting of casein protein and whey protein. In one aspect, said vegetable protein is soy protein.

In one aspect, the total protein content is selected from the group consisting of milk protein, such as casein protein and/or whey protein; and vegetable protein, such as rice protein or soy protein. In one aspect, the protein is milk protein. In one aspect the food material comprises milk. In one aspect the milk is selected from the list consisting of cows'milk, buffalo milk, goat milk, camel milk and sheep milk.

The milk may be whole fat milk or partially or fully defatted milk. In one aspect the food material comprises milk and a protein of vegetable origin. The protein of vegetable origin could be, for example, soy protein or rice protein.

In one aspect, the milk has milk solid non-fat content of 0.1 to 25 % (w/w), such as of 3 to 25 % (w/w), or such as of 5 to 25 % (w/w) or such as of 5 to 15%(w/w). The food composition may comprise other food ingredients such as emulsifiers, hydrocolloids, preservatives, antioxidants, colourings, flavourings, acidulant and sweeteners.

Pasteurization

In one aspect, the process as disclosed herein may comprise a step of pasteurizing or heat treating the food intermediate.

In one aspect, the pasteurizing step takes place at a temperature of at least 80 °C, or such as at least 90 °C. In another aspect, the pasteurizing step takes place at a temperature of at least 95 °C, such as 95 °C to 100 °C. In one aspect, the pasteurizing step takes place at a temperature of about 95 °C. In one aspect, the pasteurizing step takes place at a

temperature of at least 100 °C. In one aspect, the pasteurizing step takes place over a period of 1 to 20 minutes, such as over 5 to 15 minutes, such as within about 10-15 minutes.

In an aspect the pasteurizing step takes place at a temperature of about 95 °C for about 10 minutes.

Inoculation

In one aspect, the process as disclosed herein may comprise a step of inoculating the food material.

In one aspect, the inoculation step comprises the addition of a live food-grade microorganism. In a further aspect, the live food-grade micro-organism is a live food-grade bacterium. In one aspect, the live food-grade bacterium is capable of influencing the taste and/or aroma and/or texture of the food composition. In one aspect, the live food-grade bacterium is capable of influencing the taste of the food composition. In another aspect, the live food- grade bacterium is capable of influencing the aroma of the food composition. In a further aspect, the live food-grade bacterium is capable of influencing the texture of the food composition. In a further aspect, the live food-grade bacterium is capable of influencing the taste, aroma and texture of the food composition.

The term "capable of influencing the taste and/or aroma and/or texture" means capable of altering the taste and/or aroma and/or texture of the food composition as compared with the food composition in the absence of the live food-grade bacterium.

In one aspect, the live food-grade micro-organism is a probiotic bacterium.

The term "probiotic bacterium" means a bacterium that has a beneficial effect on human and/or animal health. A probiotic bacterium may act in the gastrointestinal tract and/or in the urogenital tract. The health benefits of the probiotic bacterium may include : 'antagonistic effects on pathogenic bacteria beneficial metabolic activities such as production of vitamins or bile salt hydrolase activity 'stimulation of the immune response protection against early events in carcinogenesis 'improved recovery from intestinal disorders. In an aspect, the live food grade micro-organism is selected from the list consisting of Bifidobacteria, Streptococcus thermophilus, Lactobacilli and mixtures thereof. In a further aspect, the live food grade micro-organism is selected from the list consisting of Bifidobacteria, Streptococcus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus bulgaricus and mixtures thereof. In an aspect, the live food-grade micro-organism comprises Lactobacillus bulgaricus and/or Streptococcus thermophilus, such as Lactobacillus bulgaricus and

Streptococcus thermophilus. In one aspect, the live food-grade micro-organism is added in an amount of 0.01 to 0.05 % (w/w) of the food intermediate. In a further aspect, the live food-grade micro-organism is added in an amount of 0.01 to 0.03 % (w/w).

Fermentation In one aspect, the process as disclosed herein may comprise a step of fermenting the food material. In one aspect, the succinoglycan is added after fermentation.

In one aspect, the fermentation step takes place at a temperature of from 30 °C to 50 °C, such as from 35 to 45 °C, or such as from 37 to 43 °C.

In a further aspect, the fermentation step takes place at a temperature of about 42 °C.

In one aspect, the fermentation step takes place over a period of 2 to 48 hours. In a further aspect, the fermentation step takes place at a temperature of about 42 °C over a period of 2 to 10 hours, such as within 4 to 8 hours.

Pasteurization

In one aspect, the process as disclosed herein may further comprise the step of pasteurizing the product of after the fermentation.

In one aspect, the pasteurizing step takes place at a temperature of at least 80 °C, such as at least 85 °C. In a further aspect, the pasteurizing step takes place at a temperature of at least 90 °C, such as 90 °C to 100 °C. In one aspect, the pasteurizing takes place at a temperature of about 90 °C. In another aspect, the pasteurizing step takes place at a temperature of above 100 °C.

In one aspect, the pasteurizing step takes place over a period of 5 to 30 seconds, such as of 10 to 20 seconds, or such as about 15 seconds. In an aspect, the pasteurizing step takes place at a temperature of about 90 °C over a period of about 15 seconds. This final post-fermentation pasteurization step may be included to provide a long shelf-life product.

In one aspect, the food composition has a shelf-life of more than seven days,

such as for more than 14 days, or for more than 28 days. In one aspect the food composition has a shelf-life of more than three months, such as for more than four months, or more than five months, such as for more than six months. pH adjustment pH adjustment may be performed by any method known to the skilled person. In one aspect, the pH adjustment may be by fermentation. In one aspect, the process comprises the step of direct acidification using an acid. In one aspect, the pH adjustment is a direct acidification using an acid after addition of succinoglycan. In one aspect, the pH adjustment takes place after the hydration of succinoglycan.

The process as disclosed herein may thus further comprise the step of adding juice and/or acid during the process. In one aspect, the pH adjustment takes place after the hydration of the hydrocolloid.

In one aspect, the juice is a fruit juice. Examples of suitable fruit juices include apple juice, apricot juice, banana juice, grapefruit juice, grape juice, guava juice, lemon juice, lime juice, mandarine juice, mango juice, orange juice, peach juice, pommelo juice, pumpkin juice, squash juice, tangarine juice, tomato juice and mixtures thereof.

The juice may be a natural or a treated juice such as a concentrated juice or a juice having one or more components separated therefrom. In one aspect, the juice is pasteurised at a temperature of at least 80 °C, such as at least 85 °C or at least 95 °C prior to addition.

In one aspect, the acid is a food acid. Examples of suitable food acids include citric acid, malic acid, and lactic acid. In a further aspect, the food acid is citric acid, lactic acid, Glucono delta-lactone (GDL) or a mixture thereof. The addition of juice and/or acid may modify the pH of the system and typically lowers the pH of the system.

In one aspect the pH of the food intermediate immediately prior to the fermentation step is, or is adjusted to pH 6.0 to 8.0, such as pH 6.3 to 7.0, such as pH 6.5 to 7.0, for example at about pH 6.7.

In a further aspect, the juice and/or acid is added to the product of the fermentation step. In a further aspect, sufficient juice and/or acid is added to adjust the pH to less than pH 4.6, such as less than pH 4.4, such as less than pH 4.2, for example less than pH 3.8.

FOOD COMPOSITION

In one aspect, the food composition is a dairy product or a vegetable protein based product such as a soy based product. Examples of suitable food compositions include cheese, quarg, sour cream, imitation sour cream (e. g. with vegetable oil), dessert cream, fermented dessert products (such as set or stirred yoghurt desserts and yoghurt mousse), frozen fermented products (such as frozen yoghurt or frozen, fermented ice cream), lassi drink, ayran, laban, buttermilk, kefir drink (lactic acid and alcohol fermentation), liquid yoghurt (such as drinking yoghurt), lactic acid bacteria beverages, blends of fermented protein beverages and juice, pulp, fruit etc. based on e. g. milk, whey and/or soy (for example yoghurt mixed with juice like a smoothie which is not the same as a milk juice drink directly acidified by the juice), fortified drinks (such as calcium-fortified drinking yoghurt) and protein enriched soft drinks. Other suitable food compositions include any of the above listed food compositions which comprise soy protein in addition to or instead of milk protein.

In one aspect, the food composition is a dairy product.

In a further aspect, the food composition is selected from the group consisting of yoghurt dressing, drinking yoghurt and yoghurt optionally comprising a fruit preparation.

In general the difference between "drinking yoghurt" and "yoghurt" relates to the viscosity of the respective product as the protein content in many countries for example in Europe is determined by law. In other countries "drinking yoghurt" is diluted "yoghurt" which has been added about 20-40% (w/w) or such as about 20-25% (w/w) water to make it less viscous.

The current invention is further directed to acidified protein composition comprising succinoglycan, such as in the form of drinking yoghurt. Mention can be made of short life drinking yoghurt or long shelf life drinking yoghurt as non-limiting examples.

The term "short life drinking yoghurt" as used herein covers a food composition where yoghurt is mixed with a stabilizer and then optionally homogenized. The term "long shelf life drinking yoghurt" covers a food composition where yoghurt is mixed with a stabilizer then heat treated and then optionally homogenized.

In an acidified milk composition containing up to about 5% protein, addition of about 0.01% to about 0.5% succinoglycan at a pH between about 3 and about 4.5 generally provides sufficient stability with regard to sedimentation and syneresis and leads to a smooth texture. In this type of product at least 0.01% succinoglycan is recommended at pH≤ 4.2 and typically at least 0.1% is recommended.

In a further aspect, succinoglycan is added, such as in particular incorporated into a yoghurt white mass, via inclusion in a fruit preparation. In this aspect, the amount of succinoglycan is typically from 0.2 % (w/w) to 0.4 % (w/w) succinoglycan.

In one aspect, the food composition contains a live food-grade micro-organism in an amount of from 0.01 to 0.05 % (w/w), or such as from 0.01 to 0.03 % (w/w), or such as at 0.02 % (w/w).

The food composition as disclosed herein contains succinoglycan in an amount of 0.01 to 1.0 % (w/w). In a further aspect, the composition comprises from 0.01% (w/w) to 0.5% (w/w) succinoglycan. In a further aspect, the composition comprises from 0.05 % (w/w) to 0.4 % (w/w) succinoglycan. In a further aspect, the composition comprises from 0.07 % (w/w) to 0.4 % (w/w) succinoglycan. In a further aspect, the composition comprises from 0.07 %

(w/w) to 0.3 % (w/w) succinoglycan. In a further aspect, the composition comprises from 0.1 % (w/w) to 0.3 % (w/w) succinoglycan. In a further aspect, the composition comprises from 0.1 % (w/w) to 0.2 % (w/w) succinoglycan.

In one aspect, the food composition has a pH from 2.5 to 5.5. In one aspect, the food composition has a pH of 3.0-5.0. In a further aspect, the food composition has a pH of 3.8- 4.6.

In one aspect, the food composition has a pH of less than pH 5.0. In a further aspect, the food composition has a pH of less than pH 4.6, such as less than pH 4.4. In one aspect the food composition is in the form of a beverage.

In one aspect, the food composition is a fermented milk drink, such as a yoghurt drink, for example a drinking yoghurt drink. The term "fermented milk drink" covers a food composition produced by any kind of fermentation by any kind of organism.

In one aspect, the food composition is a yoghurt drink. The term "yoghurt drink" typically covers a milk product produced by fermentation by the combination of Lactobacillus bulgaricus and Streptococcus thermophilus. The term yoghurt drink includes diluted milk drinks with a low MSNF content.

In another aspect, the food composition is a drinking yoghurt drink.

The term "drinking yoghurt" typically covers a milk product produced by fermentation by the combination of Lactobacillus bulgaricus and Streptococcus thermophilus. Drinking yoghurt drinks typically have a milk solid non-fat content of 8% or more. Furthermore, the live culture count for drinking yoghurt drinks is typically at least 106 cell forming units (CFU). The term "yoghurt dressing" typically covers a standard recipe dressing containing yoghurt.

The current invention is further directed to acidified protein compositions such as yoghurt dressings where succinoglycan in general shows any negative protein interaction compared with xanthan.

In another aspect, the food composition is stirred yoghurt.

The term "yoghurt" typically covers a milk product produced by fermentation by the combination of Lactobacillus bulgaricus and Streptococcus thermophilus or any other appropriate combination of microorganisms.

The term "stirred yoghurt" specifically refers to a yoghurt product which sustains a mechanical treatment after fermentation, resulting in a destructuration and liquefaction of the coagulum formed under the fermentation stage. The mechanical treatment is typically but not exclusively obtained by stirring, pumping, filtrating or homogenising the yoghurt gel, or by mixing it with other ingredients. Stirred yoghurts typically but not exclusively have a milk solid non-fat content of 0.1 to 20% (w/w). In one aspect, a food composition as disclosed herein has a milk solid non-fat (MSNF) content of 0.1 to 20 % (w/w), such as from 1 to 15 % (w/w), or such as from 1 to 10 % (w/w). In one aspect, the MSNF content is less than 3 % (w/w). In one aspect the MSNF content is at least 3 % (w/w). In a further aspect, the MSNF content is at least 8 % (w/w). Drinking yoghurts typically contain a minimum of 8% by weight of MSNF. Yoghurt drinks typically contain a minimum of 3% by weight of MSNF, whereas soft drinks, milk juice drinks and similar products typically contain less than 3% by weight of MSNF.

As previously mentioned, in an aspect, the food composition has a shelf-life of more than seven days, such as of more than 14 days, or such as of more than 28 days. In one aspect the food composition has a shelf-life of more than three months, such as more than four months, or such as more than five months, or such as more than six months.

In one aspect, the yoghurt is a set-type, stirred or drinking yoghurt.

The current invention is further directed to acidified protein compositions comprising succinoglycan in which the succinoglycan is added, such as in particular incorporated into a yoghurt white mass, via inclusion in a fruit preparation, wherein yoghurts with fruit is one non limiting example.

Fruit preparation comprising succinoglycan

In an alternative aspect, the invention relates to a fruit preparation comprising

succinoglycan. It has surprisingly been found that succinoglycan provides a shinier appearance of the fruit preparation. It has also surprisingly been found that a fruit preparation comprising succinoglycan contains less air bubbles and has better preserved fruit pieces. In one aspect, a fruit preparation comprising succinoglycan such as in an amount of 0.2 % (w/w) to 0.4 % (w/w) succinoglycan may then be added to acidified protein compositions including but not limited to yoghurt.

In a further aspect, the invention relates to addition of a fruit preparation comprising succinoglycan to a food material such as a yoghurt white mass, resulting in a significant carry through effect, inducing more body and a clean, smooth, thick texture of the resulting food composition such as a yoghurt. Succinoglycan may also be able to repair grainy textured yoghurt. In one aspect, 0.2 % (w/w) to 0.4 % (w/w) succinoglycan is added to said fruit preparation which is then added to said food material such as a yoghurt white mass.

USE OF SUCCINOGLYCAN

In yet a further aspect, the present invention relates to the use of succinoglycan for increasing viscosity and/or for improving texture as measured by smoothness and/or for reducing syneresis and/or reducing protein agglomeration and/or reducing whey separation in an acidic protein composition. Several methods of measuring viscosity of an acidic food composition are known to the skilled person. In the present context, the term "increasing viscosity" means that a food material with addition of succinoglycan has a higher viscosity than the same food material without addition of succinoglycan. An increase in viscosity may be measured by any method known to the skilled person such as for example described in the examples. In one aspect, the increase is at least 5%, such as at least 10% or such as at least 15%, or such as at least 30%.

Several methods of evaluating smoothness of an acidic food composition are known to the skilled person. In the present context, the term "improving texture as measured by smoothness" means that a food material with addition of succinoglycan has a better score in a sensory evaluation than the same food material with absence of succinoglycan. An improvement in smoothness may be evaluated by any method known to the skilled person for example as described in the examples. In one aspect, the improvement is at least one point on the scale of example 1. Several methods of measuring and/or evaluating a reduction in syneresis, including whey separation, stabilization of proteins and/or suspending particulates, of an acidic food composition are known to the skilled person. In the present context, "reducing syneresis" means that a food material with addition of succinoglycan shows less syneresis than the same food material with absence of succinoglycan by visual evaluation and/or by measuring syneresis. A reduction of syneresis may be measured by any method known to the skilled person for example as further described in the examples. In one aspect, the reduction is at least 5%, such as at least 10% or such as at least 15%, or such as at least 30%.

Several methods of measuring and/or evaluating a reduction in protein agglomeration of an acidic food composition are known to the skilled person. In the present context, "reducing protein agglomeration" has been evaluated by visual evaluation of sedimentation and by measuring sedimentation as further described in the examples by comparing sedimentation of a food material with addition of succinoglycan with the same food material with absence of succinoglycan. A reduction in sedimentation may be measured by any method known to the skilled person for example as further described in the examples. Specific numbered embodiments of the invention

Embodiment 1. An acidic food composition having a pH from 2.5 to 5.5 and comprising from 0.1% (w/w) to 20% (w/w) protein and from 0.01% (w/w) to 1% (w/w) succinoglycan, wherein the protein is selected from the group of milk protein(s) and vegetable protein(s), in particular milk protein.

Embodiment 2. The composition according to embodiment 1 having a pH of 3.0-5.0.

Embodiment 3. The composition according to any one of embodiments 1-2 having a pH of 3.8-4.6.

Embodiment 4. The composition according to any one of embodiments 1-3, wherein said pH is obtained by direct addition of acid or by fermentation.

Embodiment 5. The composition according to any one of embodiments 1-4 comprising 0.1%-10% (w/w) of said protein. Embodiment 6. The composition according to any one of embodiments 1-5 comprising 1%- 10% (w/w) of said protein.

Embodiment 7. The composition according to any one of embodiments 1-6 comprising 3.5%-5.5% (w/w) of said protein.

Embodiment 8. The composition according to any one of embodiments 1-7, wherein said protein is a mixture of vegetable protein and milk protein.

Embodiment 9. The composition according to any one of embodiments 1-7, wherein said protein is milk protein.

Embodiment 10. The composition according to any one of embodiments 1-9, wherein the milk protein is selected from the group consisting of casein protein and whey protein. Embodiment 11. The composition according to any one of embodiments 10, wherein the vegetable protein is soy protein.

Embodiment 12. The composition according to any one of embodiments 1-11 comprising from 0.01% (w/w) to 0.5% (w/w) succinoglycan.

Embodiment 13. The composition according to any one of embodiments 1-12 comprising from 0.05 % (w/w) to 0.4 % (w/w) succinoglycan. Embodiment 14. The composition according to any one of embodiments 1-13 comprising from 0.07 % (w/w) to 0.4 % (w/w) succinoglycan.

Embodiment 15. The composition according to any one of embodiments 1- 14 comprising from 0.1 % (w/w) to 0.4 % (w/w) succinoglycan. Embodiment 16. The composition according to any one of embodiments 1-15 comprising from 0.1 % (w/w) to 0.3 % (w/w) succinoglycan.

Embodiment 17. The composition according to any one of embodiments 1-16 comprising from 0.1 % (w/w) to 0.2 % (w/w) succinoglycan.

Embodiment 18. The composition according to any one of embodiments 1-17, wherein said succinoglycan is obtained from Agrobacterium tumefaciens CNCM 1-4789.

Embodiment 19. The composition according to any one of embodiments 1-18, wherein the acidic food composition is a dairy product, or a vegetable protein based product.

Embodiment 20. The composition according to any one of embodiments 1-19, wherein the acidic food composition is a dairy product. Embodiment 21. The composition according to any one of embodiments 1-20, wherein the acidic food composition is a beverage.

Embodiment 22. The composition according to any one of embodiments 1-21, which is selected from the group consisting of yoghurt dressing, drinking yoghurt and yoghurt optionally comprising a fruit preparation.

Embodiment 23. The composition according to any of embodiments 1-22 in which succinoglycan is added, such as in particular incorporated into a yoghurt white mass, via inclusion in a fruit preparation.

Embodiment 24. The composition according to embodiment 23 comprising from 0.2 % (w/w) to 0.4 % (w/w) succinoglycan. Embodiment 25. The composition according to any one of embodiments 1-24 comprising at least one further hydrocolloid. Embodiment 26. The composition according to embodiment 25, wherein the at least one further hydrocolloid is selected from the group consisting of pectin, guar gum and/or cellulose gum.

Embodiment 27. Use of succinoglycan for increasing viscosity in an acidic protein

composition according to any one of embodiments 1-26.

Embodiment 28. Use of succinoglycan for improving texture as measured by smoothness in an acidic protein composition according to any one of embodiments 1-26.

Embodiment 29. Use of succinoglycan for reducing syneresis in an acidic protein composition according to any one of embodiments 1-26. Embodiment 30. Use of succinoglycan for reducing protein agglomeration in an acidic protein composition according to any one of embodiments 1-26.

Embodiment 31. Use of succinoglycan for reducing whey separation in an acidic protein composition according to any one of embodiments 1-26.

Embodiment 32. Use of succinoglycan for stabilizing proteins and/or suspending particulates in in an acidic protein composition according to any one of embodiments 1-26.

Embodiment 33. A process of preparing an acidic food composition according to any one of embodiments 1-26 comprising the step of contacting a food material with succinoglycan, which succinoglycan has been either hydrated separately or with other hydrocolloids, optionally during heating, or is in dry form, to provide said food composition. Embodiment 34. The process according to embodiment 33, wherein the succinoglycan is added via inclusion in a fruit preparation.

Embodiment 35. A process of preparing an acidic food composition comprising a fruit preparation according to any one of embodiments 1-26 comprising the step of contacting a food material with succinoglycan, which succinoglycan is added via inclusion in a fruit preparation, to provide said food composition.

Embodiment 36. The process according to any one of embodiments 33-35, further comprising fermentation of said food material before addition of succinoglycan. Embodiment 37. The process according to any one of embodiments 33-36, further comprising direct acidification using an acid after addition of succinoglycan.

Embodiment 38. The process according to any one of embodiments 33-37, further comprising homogenizing and/or pasteurizing and/or inoculating the food material either before or after addition of succinoglycan.

Embodiment 39. The process according to any one of embodiments 33-38, wherein the succinoglycan is added together with sugar.

Embodiment 40. A method of using succinoglycan for increasing viscosity and/or for reducing syneresis and/or improving texture as measured by smoothness and/or reducing protein agglomeration and/or stabilizing proteins and/or suspending particulates in an acidic protein composition comprising adding succinoglycan to obtain an acidic protein composition according to any one of embodiments 1-26.

All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described compositions, methods and system of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in biochemistry, microbiology and molecular biology or related fields are intended to be within the scope of the following claims.

EXAMPLES

EXAMPLE 1: Drinking yoghurts

Two ways of making acidified milk beverages may be used : by natural (or indirect) acidification via the fermentation or by direct acidification using an acid like citric acid or glucono-d-lactone (GDL).

In the following application succinoglycan was added to a short shelf-life drinking yoghurt (natural acidification) at two different pH (pH 3.8 and 4.2). Surprisingly succinoglycan did not behave like other anionic polysaccharides such as xanthan gum. No clear phase separation, in form of clear division in white protein phase and clear whey phase was seen when added to drinking yoghurt stabilised with pectin or when added as the only stabiliser as shown in the following.

The basic yoghurt formulation used in this example is: Table 1 : Yoghurt formulation

The yoghurt base was prepared with the following procedure:

1. Mix all powder ingredients and add the dry blend to the milk under good agitation

2. Homogenise at 65°C / 200 bar

3. Pasteurise 95°C for 6 minutes

4. Cool to the fermentation temperature of 43°C

5. Inoculate with the starter culture YO-MIX™ in a dosage of 20 DCU / 100 I.

6. For pH 4.6 YO-MIX™ 300 is applied, and

For pH 4.2 YO-MIX™ 300 is applied, and

for pH 3.8 YO-MIX™ 560 FRO is applied

7. Ferment to pH 4.6, 4.2 or 3.8

8. Cool on plate heat exchanger to 10°C

In order to minimise a drop in pH as much as possible during the shelf-life period a combination of Natamax™ and Nisaplin® was added to all drinking yoghurt samples.

The stabilizing phase was prepared as follow: Table 2: Formulation with succinoglycan alone

Table 3 : Formulation with succinoglycan in combination with pectin :

Short shelf-life drinking yoghurt was prepared with the following procedure:

1. Heat water to 80°C

2. Add dry-mix of gum with 3 parts sugar

3. Cool solution to 40°C

4. Mix yoghurt, stabiliser solution, nisaplin and natamax for 15-30 minutes with normal agitation

5. Homogenise at 10-20°C at 50 bar

6. Fill into 8 x 250 ml plastic bottles

7. Store at 5°C

Measurement of sedimentation :

The sedimentation was measured as follow: 40g of a sample is placed into a centrifuge glass tube (double determination) and is then centrifuged at 2800g for 20 min. After

centrifugation, the supernatant is removed and the tube is left 5 min upside down. The sediment is weighed and the sedimentation value calculated as follow: weight of sediment

% sediment = x 100

weight of sample

The results of measuring analytical sedimentation of samples with different amounts of succinoglycan in the range of 0%-0.5% and Xanthan DAI in an amount of 0.05% at a pH of 3.8, 4.2 and 4.6 are shown in Fig. 1. Fig. 1 also shows testing of a combination of

succinoglycan (in different amounts in the range of 0%-0.5%) and pectin (in an amount of 0.35%) at pH 4.2.

At pH 4.2, the results show that, compared with a control sample without stabilizer, addition of 0.05-0.20% succinoglycan reduces the analytical sedimentation amount. When adding 0.50% succinoglycan, although the analytical sedimentation amount is close to that of 0% succinoglycan, the product was visually stable. This could be due to the fact, that it is difficult to separate the two phases after centrifugation due to the very high viscosity level.

At pH 3.8, the results show, compared with a control sample without stabilizer, that addition of 0.025-0.20% succinoglycan reduces the analytical sedimentation amount. For 0.50% succinoglycan, although the analytical sedimentation amount is close to that of 0%

succinoglycan, the product was visually stable. This could be due to the fact, that it is difficult to separate the two phases after centrifugation due to the very high viscosity level.

At pH 4.6 and 3.8, compared to xanthan, where a specific grade for dairy was used i.e.

Xanthan DAI, the samples containing succinoglycan show surprisingly less sedimentation.

The addition of succinoglycan to a standard stable drinking yoghurt stabilized with pectin unexpectedly does not destabilize the system as it is often seen with addition of xanthan. It is very desirable to have a stable acidified protein composition having a pseudo-plastic behaviour giving a clean mouthfeel . The viscosity of pseudoplastic liquids decreases with increasing shear rate. The degree of pseudoplasticity can be measured as the slope of the curve over a given shear rate range. The pseudoplastic region on figure 2 can be fitted with a power law model :

Π = Κγ' where η is the viscosity, γ is the shear rate and K and n are constants that define the consistency index and degree of pseudoplasticity respectively. The higher the K value the higher the viscosity and the more negative the n value the more pseudoplastic (shear thinning) the flow behaviour. K and n values can be found in table 4 below. It can be seen that the higher the succinoglycan content, the higher the viscosity and the more pseudoplastic.

Table 4: K and n values calculated from the pseudoplastic region on Fig. 2.

Sensory evaluation :

The sensory evaluation was conducted as described in table 5 by three test persons and the results can be seen in table 6.

Table 5: Sensory evaluation description.

Scale: 0 (low level) - 9 (high level)

Visual syneresis First evaluate on unshaken bottle for the level of visible whey layer, mostly located at the top, but can also be seen at the bottom.

Visual sedimentation Gently turn upside down the bottle, evaluate if sedimentation laver is seen at the bottom.

Shake the bottle before pouring into glasses

Viscosity in mouth Take a sip of the drink, evaluate the viscosity of the product in the mouth

Mouth coating Evaluate mouth coating after spitting out the drink, remaining product in the mouth

Smoothness After spitting out the drink, evaluate the sensation of lack of dryness or particles = smoothness Table 6 : Sensory evaluation results.

It appears from above table 6 that succinoglycan is giving high viscosity with a high sensory smoothness where the viscosity is delaying sedimentation and syneresis (including whey separation) .

Table 7 : Measurement of viscosity

The above shows that the higher dose of succinoglycan, the higher the viscosity. EXAMPLE 2: Addition of succinoglycan into commercial yoghurt

In the following application, succinoglycan was added to plain yoghurt. Samples 3 and 4 with the ingredients as shown in table 8 were prepared as follows:

-Dry mix hydrocolloid with sugar

-Put yoghurt in a Thermomixer

-Add the hydrocolloid blend to the yoghurt

-Mix for 3 min Speed 4-5 (Scale of 10)

-Split the batches in two into 2 beakers

-One sample is placed in cooler at 5°C

-One sample is heated in micro-oven until 85°C, then it is well shaken and placed in 5°C water-bath for cooling. During cooling samples are regularly shaken until 46°C.Then no more shaking is done.

-When samples have reached the temp of 20°C, they were placed in a cooler overnight to cool down to 5°C. Table 8 plain yoghurt showing succinoglycan and xanthan amounts added.

RESULTS

Addition into commercial yoghurt The sample with succinoglycan stored over night at 5°C (no heating) was still stable after 48 hours while the sample with xanthan separated within 24 hours. For the samples that were heated in the micro-wave oven and then placed at 5°C overnight, the one with succinoglycan started separating at 65°C but was stable after being shaken and stored overnight at 5°C while the sample with xanthan started separating at 46°C and was not stable even after shaking, see Fig. 3.

A further test where the effect of adding succinoglycan (SGG sample 3) and Xanthan 80 (Xanthan sample 4) in a plain yoghurt, followed by a heating and cooling step, in large beakers glass were made.

The xanthan sample 4 compared with the succinoglycan sample 3 separated with a considerable layer of whey / water clearly visible at the top. This may indicate that xanthan is reacting negatively to the proteins present in the system, whereas succinoglycan is not adversely affected by the proteins presence, hence the compatibility. Without wishing to be bound to any theory, it is hypothesized that it perhaps is this tolerance that seems to give succinoglycan the apparent ability to 'repair' broken systems containing protein in

comparison with xanthan.

EXAMPLE 3: Yoghurt dressings

In the following application, succinoglycan was added to yoghurt dressings. Samples 18 and 19 with the ingredients as shown in table 9, were prepared as follow (hot process) : Hot process

1. Mix water, and potassium sorbate in the Thermomixer, speed 4-5 (scale is 1- 10)

2. Dry mix sugar and hydrocolloids and add to the water

3. Add yoghurt

4. Slowly add the oil

5. Add spices, salt, mustard and vinegar

6. Heat to 95°C, speed 2-3 (scale is 1- 10)

7. Transfer to culinary stainless steel container

8. Place in a 60°C water bath, with slow agitation, using a propeller

9. When sample is 70°C, hot fill Vi of the batch in a bottle

10. Cool the rest of the batch to 20°C in a 20°C water bath, with slow agitation usi ng a propeller

11. Fill the rest of the bottle. Table 9 : Recipe for yoghurt dressing with succinoglycan or xanthan

Viscosity measurement

The viscosity is measured with a Brookfield viscometer, using the following conditions : Spindle RV 4 Sample temperature 20°C

Speed 20 rpm

Measurement taken after 30 sec. Visual evaluation

After heat treatment for the selected time the samples are set to cool and visually evaluated after 24 hours.

Shake test

A sample was placed on a IKA KS 123 shake test plate. The test was done at 300 rpm. During the test, notes were taken on when separation occurred .

Table 10 shows the measured Brookfield viscosity of the samples together with evaluation comments after storage at 5°C or on the shaker at 20°C.

Sample Cooling room 5°C Shaking table 20°C Brookfield

rv5/30sec/20°C

(mPa .s)

18 Succinoglycan stable after 4 day at stable after 24 hours Filling temp 60°C

5°C on shake table both 5rpm = 3440

for the sample filled at 10 rpm = 2440

20°C and at 60°C 20rpm = 1820

Filling temp 20°C

5rpm = 3440

10 rpm = 2240

20rpm = 1600

19 Xanthan gum stable after 4 day at sample filled at 60°C Filling temp 60°C

5°C 5rpm = 1520

oiling-out after 3 10 rpm = 1440 hours on shaking table 20rpm = 1280

Filling temp 20°C sample filled at 20°C 5rpm = 1600

10 rpm = 1400

20rpm = 1120 oiling out after 24 hours at shake table

Table 10 Evaluation comments after storage at 5°C and shaking at 20°C with Brookfield viscosity values.

The data in table 10 indicates that succinoglycan provides a much higher viscosity than xanthan, when used in the same dosages. The same general tendency is observed; the samples with succinoglycan seem to be more stable. This was confirmed by the test on the shaking table. During this test, the sample containing xanthan filled at 60°C separated already after 3 hours, whereas the sample containing succinoglycan was still stable after 24 hours. For the samples filled at 20°C, the sample with succinoglycan was still stable at 24 hours while sample with xanthan was oiling out. EXAMPLE 4: Fruit preparation for addition to yogurt.

In the following application succinoglycan gum was incorporated into a yoghurt white mass via inclusion in a fruit preparation.

The yoghurt formulation used in this example is:

Table 11 : Yoghurt formulation

Calculations 1 2

Total Fat 0.59 3.59

Total Milk Fat 0.50 3.50

Total Fat in Dry Matter 4.06 20.63

Total MSNF 9.69 9.48

Total Dry Matter 14.61 17.38

Total Carbohydrate 8.60 8.46

Total Protein 4.50 4.50

FPDF 8.75 8.59

FPDF (minus Lactose) 4.14 4.13

Relative Sweetness 4.96 4.96 Factor 11.34 11.48

Freezing Point -0.58 -0.59

Density 1.05 1.05

Energy C ( Calories ) 59.47 85.31

Energy KJ ( KiloJoules ) 248.29 356.29

The yoghurt base was prepared with the following procedure :

2. Preheat to 65°C.

3. Homogenise at 65°C / 200 bar

4. Preheat to 80°C

5. Pasteurise 95°C for 6 minutes

6. Cool to the fermentation temperature of 43°C

7. Inoculate with the starter culture YO-MIX™ 860 FRO in a dosage of 20 DCU / 100 I.

8. Ferment to pH 4.6

9. Cool on plate heat exchanger to 24°C

10. Store at 5°C.

The fruit preparation formulation used in this example is:

Table 12 : Fruit preparation formulati

Trials with pectin and xanthan/guar gum/succinoglucan

1) Add fruit, Calcium citrate, Water II and xanthan/guar gum/succinoglucan dry blended with sugar to the pan and start heating to boiling (900g) 2) Boil while pectin solution is mixed

3) Add pectin solution at 830g

4) Add potassium sorbate and adjust pH and soluble solid

Trials without pectin

1) Add fruit, Calcium citrate, Water II and xanthan/guar/succinoglucan dry blended with sugar to the pan and start heating to boiling (900g)

2) Boil for 7 min.

3) Add water I at 830g

4) Evaporate if needed

5) Add potassium sorbate and adjust pH and soluble solid

The fruit preparation was then incorporated into the white mass before the yoghurt has set and stirred by hand and stored one week at 5°C. The instability as measured by the development of free liquid (syneresis) was recorded according to the following procedure: The yoghurt is weighed in a funnel and allowed to stand at room temperature up to 2hours. Any free liquid was recovered in a bowl and weighted to monitor the separation process. The higher the free liquid, the more unstable the product. The result is described with the help of a graph as shown in Figure 4, drawn automatically by a computer.

Surprisingly succinoglycan shows the lowest syneresis while xanthan gives the highest. A significant carry through effect, inducing more body and a clean, smooth, thick texture was noticed as well.

The experiment was repeated using commercial stirred yoghurt (Natural yoghurt Culture) which is naturally grainy in texture. The stirred yoghurt (white mass and fruit preparation) with succinoglycan and pectin appeared smoother than the one with xanthan and pectin.

Print Out (Original in Electronic Form)

(This sheet is not part of and does not count as a sheet of the international application)

Indications are Made All designations

FOR RECEIVING OFFICE USE ONLY

0-4 This form was received with the

international application: yes

(yes or no)

0-4-1 Authorized officer

Wallentin, Marko

FOR INTERNATIONAL BUREAU USE ONLY

0-5 This form was received by the

international Bureau on:

0-5-1 Authorized officer

Claims

1. An acidic food composition having a pH from 2.5 to 5.5 and comprising from 0.1% (w/w) to 20% (w/w) milk protein and from 0.01% (w/w) to 1% (w/w) succinoglycan.

2. The composition according to claim 1 having a pH of 3.0-5.0.

3. The composition according to any one of claims 1-2 comprising from 0.01% (w/w) to 0.5% (w/w) succinoglycan.

4. The composition according to any one of claims 1-3 comprising 0.1%-10% (w/w) of said protein.

5. The composition according to any one of claims 1-4, wherein said protein is casein protein and/or whey protein.

6. The composition according to any one of claims 1-5, wherein the acidic food composition is a dairy product.

7. The composition according to claim 6, wherein the dairy product is selected from the group consisting of yoghurt dressing, drinking yoghurt and yoghurt optionally comprising a fruit preparation.

8. The composition according to any of claims 1-7 in which succinoglycan is added via inclusion in a fruit preparation.

9. The composition according to any one of claims 1-8 comprising at least one further hydrocolloid.

10. The composition according to claim 9, wherein the at least one further hydrocolloid is selected from the group consisting of pectin, guar gum and/or cellulose gum.

11. Use of succinoglycan for increasing viscosity and/or for reducing syneresis and/or improving texture as measured by smoothness and/or reducing protein agglomeration and/or stabilizing proteins and/or suspending particulates in an acidic protein composition as defined in any one of claims 1-10.

12. A method of using succinoglycan for increasing viscosity and/or for reducing syneresis and/or improving texture as measured by smoothness and/or reducing protein agglomeration and/or stabilizing proteins and/or suspending particulates in an acidic protein composition comprising adding succinoglycan to obtain an acidic protein composition as defined in any one of claims 1-10.

13. A process of preparing an acidic food composition comprising a fruit preparation, which food composition is as defined in any one of claims 1-10, comprising the step of contacting a food material with succinoglycan, which succinoglycan is added via inclusion in a fruit preparation, to provide said food composition.

14. The process according to claim 13, further comprising fermentation of said food material before addition of succinoglycan.

15. The process according to any one of claims 13-14, further comprising direct acidification using an acid after addition of succinoglycan.