WO2016026844A3 - Reduced fat compositions with improved mouthfeel - Google Patents

Reduced fat compositions with improved mouthfeel Download PDF

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Publication number
WO2016026844A3
WO2016026844A3 PCT/EP2015/068918 EP2015068918W WO2016026844A3 WO 2016026844 A3 WO2016026844 A3 WO 2016026844A3 EP 2015068918 W EP2015068918 W EP 2015068918W WO 2016026844 A3 WO2016026844 A3 WO 2016026844A3
Authority
WO
WIPO (PCT)
Prior art keywords
improved mouthfeel
reduced fat
fat compositions
compositions
relates
Prior art date
Application number
PCT/EP2015/068918
Other languages
French (fr)
Other versions
WO2016026844A2 (en
Inventor
Haicui LV
Li Jiang
Original Assignee
Tate & Lyle Sweden Ab
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 Sweden Ab filed Critical Tate & Lyle Sweden Ab
Publication of WO2016026844A2 publication Critical patent/WO2016026844A2/en
Publication of WO2016026844A3 publication Critical patent/WO2016026844A3/en

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
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

The present invention relates to edible compositions which are reduced in fat and have an improved mouthfeel. The compositions find particular application in beverages and non-dairy creamers, but can be used in other edible products. The invention also relates to the agglomeration of micelles.
PCT/EP2015/068918 2014-08-18 2015-08-18 Reduced fat compositions with improved mouthfeel WO2016026844A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201410406349.5 2014-08-18
CN201410406349.5A CN105341561A (en) 2014-08-18 2014-08-18 Fat lowering composition with improved mouthfeel

Publications (2)

Publication Number Publication Date
WO2016026844A2 WO2016026844A2 (en) 2016-02-25
WO2016026844A3 true WO2016026844A3 (en) 2016-06-09

Family

ID=54064283

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2015/068918 WO2016026844A2 (en) 2014-08-18 2015-08-18 Reduced fat compositions with improved mouthfeel

Country Status (2)

Country Link
CN (1) CN105341561A (en)
WO (1) WO2016026844A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115426898A (en) * 2020-04-16 2022-12-02 三菱商事生命科学株式会社 Food property improving agent comprising composition covered with glucan

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003105882A1 (en) * 2002-06-13 2003-12-24 Novartis Nutrition Ag Composition comprising viscous fibers and viscosity-lowering proteins
WO2010114627A1 (en) * 2009-04-03 2010-10-07 Nestec S.A. Milk-like beverages

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5795614A (en) 1996-03-01 1998-08-18 Kraft Foods, Inc. Method of making a reduced fat emulsified dressing
SE527794C2 (en) 2004-06-17 2006-06-07 Biovelop Internat Bv Process for preparing a stable emulsion / dispersion containing beta-glucan

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003105882A1 (en) * 2002-06-13 2003-12-24 Novartis Nutrition Ag Composition comprising viscous fibers and viscosity-lowering proteins
WO2010114627A1 (en) * 2009-04-03 2010-10-07 Nestec S.A. Milk-like beverages

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"Food composition and nutrition tables.", 1 January 2008, MEDPHARM SCIENTIFIC PUBLISHERS, article "Oat flour.", pages: 647 - 648, XP055232743 *
CARMEN M TUDORICA ET AL: "The effects of refined barley[beta]-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 84, no. 10, 8 July 2004 (2004-07-08), GB, pages 1159 - 1169, XP055232997, ISSN: 0022-5142, DOI: 10.1002/jsfa.1789 *

Also Published As

Publication number Publication date
WO2016026844A2 (en) 2016-02-25
CN105341561A (en) 2016-02-24

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