U.S. patent application number 09/826604 was filed with the patent office on 2002-10-10 for oven-stable edible moisture barrier.
This patent application is currently assigned to Kraft Foods Holdings, Inc.. Invention is credited to Hansen, Timothy S., Loh, Jimbay P..
Application Number | 20020146495 09/826604 |
Document ID | / |
Family ID | 25247037 |
Filed Date | 2002-10-10 |
United States Patent
Application |
20020146495 |
Kind Code |
A1 |
Loh, Jimbay P. ; et
al. |
October 10, 2002 |
OVEN-STABLE EDIBLE MOISTURE BARRIER
Abstract
An oven-stable edible moisture barrier for food products is
provided. This oven-stable moisture barrier is useful in preventing
moisture migration within a multi-component food product between
components having different water activities even when the
multi-component food product is exposed to elevated temperatures.
The oven-stable edible moisture barrier of this invention is formed
from a composition comprising an edible, low melting oil having a
melting point of about 35.degree. C. or lower and an edible, high
melting fat having a melting point of about 70.degree. C. or
higher, wherein the edible, low melting oil and the edible, high
melting fat are co-micromilled at a temperature above the melting
point of the edible, low melting oil but below the melting point of
the edible, high melting fat to form a cream-type mixture. This
composition has unique thermal and mechanical properties that makes
it ideal as an edible moisture barrier for use in food products,
especially for baking applications.
Inventors: |
Loh, Jimbay P.; (Green Oaks,
IL) ; Hansen, Timothy S.; (Chicago, IL) |
Correspondence
Address: |
FITCH EVEN TABIN AND FLANNERY
120 SOUTH LA SALLE STREET
SUITE 1600
CHICAGO
IL
60603-3406
US
|
Assignee: |
Kraft Foods Holdings, Inc.
|
Family ID: |
25247037 |
Appl. No.: |
09/826604 |
Filed: |
April 5, 2001 |
Current U.S.
Class: |
426/302 |
Current CPC
Class: |
A23D 9/02 20130101; A23P
20/20 20160801; A21D 13/26 20170101; A23P 20/11 20160801; A23D
9/007 20130101; A23C 19/16 20130101 |
Class at
Publication: |
426/302 |
International
Class: |
A23B 004/00 |
Claims
What is claimed is:
1. An edible moisture barrier composition suitable for forming an
edible moisture barrier within a food product having components of
differing water activities, said composition comprising an edible,
low melting oil having a melting point of about 35.degree. C. or
lower and an edible, high melting fat having a melting point of
about 70.degree. C. or higher, wherein the edible, low melting oil
and the edible, high melting fat are co-micromilled at a
temperature above the melting point of the edible, low melting oil
but below the melting point of the edible, high melting fat to form
a cream-type mixture, and wherein the composition is oven
stable.
2. The edible moisture barrier composition as defined in claim 1,
wherein the composition contains about 60 to about 85 percent of
the edible, low melting oil and about 15 to about 40 percent of the
edible, high melting fat.
3. The edible moisture barrier composition as defined in claim 2,
preferably, wherein the composition contains about 65 to about 75
percent of the edible, low melting oil and about 25 to about 35
percent of the edible, high melting fat.
4. The edible moisture barrier composition as defined in claim 1,
wherein the edible, low melting oil and the edible, high melting
fat are co-micromilled at a temperature of between about 10.degree.
C. above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
5. The edible moisture barrier composition as defined in claim 2,
wherein the edible, low melting oil and the edible, high melting
fat are co-micromilled at a temperature of between about 10.degree.
C. above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
6. The edible moisture barrier composition as defined in claim 3,
wherein the edible, low melting oil and the edible, high melting
fat are co-micromilled at a temperature of between about 10.degree.
C. above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
7. The edible moisture barrier composition as defined in claim 1,
wherein the composition has a modulus of greater than about 500,000
Pa at temperatures of less than about 10.degree. C., a modulus of
less than about 3000 Pa at temperatures of about 35 to about
50.degree. C.), and a modulus of greater than about 5000 Pa at
temperatures of above about 50.degree. to about 80.degree. C.
8. The edible moisture barrier composition as defined in claim 2,
wherein the composition has a modulus of greater than about 500,000
Pa at temperatures of less than about 10.degree. C., a modulus of
less than about 3000 Pa at temperatures of about 35 to about
50.degree. C.), and a modulus of greater than about 5000 Pa at
temperatures of above about 50.degree. to about 80.degree. C.
9. The edible moisture barrier composition as defined in claim 3,
wherein the composition has a modulus of greater than about 500,000
Pa at temperatures of less than about 10.degree. C., a modulus of
less than about 3000 Pa at temperatures of about 35 to about
50.degree. C.), and a modulus of greater than about 5000 Pa at
temperatures of above about 50.degree. to about 80.degree. C.
10. The edible moisture barrier composition as defined in claim 1,
wherein the edible, low melting oil is selected from the group
consisting of coconut oil, palm kernel oil, rapeseed oil, soybean
oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
mixtures thereof, and the edible, high melting fat is selected from
the group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
11. The edible moisture barrier composition as defined in claim 2,
wherein the edible, low melting oil is selected from the group
consisting of coconut oil, palm kernel oil, rapeseed oil, soybean
oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
mixtures thereof, and the edible, high melting fat is selected from
the group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
12. The edible moisture barrier composition as defined in claim 3,
wherein the edible, low melting oil is selected from the group
consisting of coconut oil, palm kernel oil, rapeseed oil, soybean
oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
mixtures thereof, and the edible, high melting fat is selected from
the group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
13. An edible moisture barrier between components of differing
water activities in a food product, said edible moisture barrier
comprising a layer of a composition comprising an edible, low
melting oil having a melting point of about 35.degree. C. or lower
and an edible, high melting fat having a melting point of about
70.degree. C. or higher, wherein the edible, low melting oil and
the edible, high melting fat are co-micromilled at a temperature
above the melting point of the edible, low melting oil but below
the melting point of the edible, high melting fat to form a
cream-type mixture.
14. The edible moisture barrier as defined in claim 13, wherein the
edible moisture barrier is at least about 10 microns thick.
15. The edible moisture barrier as defined in claim 14, wherein the
edible moisture barrier is about 20 to about 2000 microns
thick.
16. The edible moisture barrier as defined in claim 15, wherein the
edible moisture barrier is about 50 to about 750 microns thick.
17. The edible moisture barrier as defined in claim 14, wherein the
composition contains about 60 to about 85 percent of the edible,
low melting oil and about 15 to about 40 percent of the edible,
high melting fat.
18. The edible moisture barrier as defined in claim 17, preferably,
wherein the composition contains about 65 to about 75 percent of
the edible, low melting oil and about 25 to about 35 percent of the
edible, high melting fat.
19. The edible moisture barrier as defined in claim 14, wherein th
e edible, low melting oil and the edible, high melting fat are
co-micromilled at a temperature of between about 10.degree. C.
above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
20. The edible moisture barrier as defined in claim 17, wherein the
edible, low melting oil and the edible, high melting fat are
co-micromilled at a temperature of between about 10.degree. C.
above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
21. The edible moisture barrier as defined in claim 18, wherein the
edible, low melting oil and the edible, high melting fat are
co-micromilled at a temperature of between about 10.degree. C.
above the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
22. The edible moisture barrier as defined in claim 14, wherein the
composition has a modulus of greater than about 500,000 Pa at
temperatures of less than about 10.degree. C., a modulus of less
than about 3000 Pa at temperatures of about 35 to about 50.degree.
C.), and a modulus of greater than about 5000 Pa at temperatures of
above about 50.degree. to about 80.degree. C.
23. The edible moisture barrier as defined in claim 17, wherein the
composition has a modulus of greater than about 500,000 Pa at
temperatures of less than about 10.degree. C., a modulus of less
than about 3000 Pa at temperatures of about 35 to about 50.degree.
C.), and a modulus of greater than about 5000 Pa at temperatures of
above about 50.degree. to about 80.degree. C.
24. The edible moisture barrier as defined in claim 18, wherein the
composition has a modulus of greater than about 500,000 Pa at
temperatures of less than about 10.degree. C., a modulus of less
than about 3000 Pa at temperatures of about 35 to about 50.degree.
C.), and a modulus of greater than about 5000 Pa at temperatures of
above about 50.degree. to about 80 C.
25. The edible moisture barrier as defined in claim 14, wherein the
edible, low melting oil is selected from the group consisting of
coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil,
sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil,
cocoa butter, anhydrous milkfat, lard, beef fat, and mixtures
thereof, and the edible, high melting fat is selected from the
group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
26. The edible moisture barrier as defined in claim 17, wherein the
edible, low melting oil is selected from the group consisting of
coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil,
sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil,
cocoa butter, anhydrous milkfat, lard, beef fat, and mixtures
thereof, and the edible, high melting fat is selected from the
group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
27. The edible moisture barrier as defined in claim 18, wherein the
edible, low melting oil is selected from the group consisting of
coconut oil, palm kernel oil, rapeseed oil, soybean oil, palm oil,
sunflower oil, corn oil, canola oil, cottonseed oil, peanut oil,
cocoa butter, anhydrous milkfat, lard, beef fat, and mixtures
thereof, and the edible, high melting fat is selected from the
group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
28. A method for preventing moisture migration between a first food
component and a second food component having different water
activities in a food product, the method comprising: (1) blending
an edible, low melting oil having a melting point of about 15 to
about 35.degree. C. and an edible, high melting fat having a
melting point of about 70C or higher to form a mixture; (2)
micromilling the mixture at a temperature above the melting point
of the edible, low melting oil but below the melting point of the
edible, high melting fat to form a cream-type mixture; and (3)
applying the cream-type mixture to at least the first food
component to form a layer of the edible moisture barrier effective
for preventing moisture migration between the first component and
the second food component.
29. The method as defined in claim 28, wherein the layer of the
moisture barrier is at least about 10 microns thick.
30. The method as defined in claim 29, wherein the layer of the
moisture barrier is about 20 to about 2000 microns thick.
31. The method as defined in claim 30, wherein the layer of the
moisture barrier is about 50 to about 750 microns thick.
32. The method as defined in claim 28, wherein the mixture contains
about 60 to about 85 percent of the edible, low melting oil and
about 15 to about 40 percent of the edible, high melting fat,
wherein the edible, low melting oil is selected from the group
consisting of coconut oil, palm kernel oil, rapeseed oil, soybean
oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
mixtures thereof, and the edible, high melting fat is selected from
the group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
33. The method as defined in claim 29, wherein the mixture contains
about 60 to about 85 percent of the edible, low melting oil and
about 15 to about 40 percent of the edible, high melting fat,
wherein the edible, low melting oil is selected from the group
consisting of coconut oil, palm kernel oil, rapeseed oil, soybean
oil, palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
mixtures thereof, and the edible, high melting fat is selected from
the group consisting of stearic acid, arachidic acid, behenic acid,
lignoceric acid, glyceryl monostearate, glycerol distearate,
glycerol tristearate, calcium stearate, magnesium stearate, high
melting sucrose polyesters, high melting fatty alcohols, high
melting waxes, and mixtures thereof.
34. The method as defined in claim 32, wherein the mixture contains
about 65 to about 75 percent of the edible, low melting oil and
about 25 to about 35 percent of the edible, high melting fat.
35. The method as defined in claim 33, wherein the mixture contains
about 65 to about 75 percent of the edible, low melting oil and
about 25 to about 35 percent of the edible, high melting fat.
36. The method as defined in claim 32, wherein the mixture is
micromilled at a temperature of between about 10C above the melting
point of the edible, low melting oil and about 20.degree. C. below
the melting point of the edible, high melting fat.
37. The method as defined in claim 33, wherein the mixture is
micromilled at a temperature of between about 10.degree. C. above
the melting point of the edible, low melting oil and about
20.degree. C. below the melting point of the edible, high melting
fat.
38. The method as defined in claim 32, wherein the cream-type
mixture has a modulus of greater than about 500,000 Pa at
temperatures of less than about 10.degree. C., a modulus of less
than about 3000 Pa at temperatures of about 35 to about 50.degree.
C.), and a modulus of greater than about 5000 Pa at temperatures of
above about 50.degree. to about 800C.
39. The method as defined in claim 33, wherein the cream-type
mixture has a modulus of greater than about 500,000 Pa at
temperatures of less than about 10.degree. C., a modulus of less
than about 3000 Pa at temperatures of about 35 to about 50.degree.
C.), and a modulus of greater than about 5000 Pa at temperatures of
above about 50.degree. to about 80.degree. C.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to an oven-stable edible
moisture barrier for food products. More particularly, the
oven-stable moisture barrier is useful in preventing moisture
migration within a multi-component food product between components
having different water activities even when the multicomponent food
product is exposed to elevated temperatures. The ovenstable edible
moisture barrier of this invention is formed from a composition
comprising an edible, low melting oil having a melting point of
about 35.degree. C. or lower and an edible, high melting fat having
a melting point of about 70.degree. C. or higher, wherein the
edible, low melting oil and the edible, high melting fat are
co-micromilled at a temperature above the melting point of the
edible, low melting oil but below the melting point of the edible,
high melting fat to form a cream-type mixture. This composition has
unique thermal and mechanical properties that makes it ideal as an
edible moisture barrier for use in food products, especially for
baking applications.
BACKGROUND
[0002] For many food products, moisture levels must be maintained
if the product is to exhibit optimum organoleptic properties,
quality, and taste. Moisture migration in finished food products
can seriously compromise quality, stability, and organoleptic
properties. In addition, many chemical and enzymatic deteriorative
reactions proceed at rates partially governed by the moisture
content of foods. Excessive rates of these reactions can promote
deleterious changes in the flavor, color, texture, and nutritive
value of food products.
[0003] In multi-component food products, particularly those having
components with different moisture contents and water activities
(e.g., prepackaged cheese and crackers or prepackaged bagel and
cheese cream products), moisture can migrate between adjacent
components, altering the component's characteristics and
organoleptic properties. In addition to compromising the quality of
finished food products, moisture migration can hinder production
and distribution of food products. Thus, for example, the cheese in
a cheese/cracker product could dry out while, at the same time, the
cracker losses its crispness.
[0004] One method to prevent moisture migration in foods involves
coating one or more surfaces of the food product with an edible
moisture barrier. Such barriers should have a low moisture
permeability in order to prevent the migration of water between
areas of differing water activities. In addition, the barrier
should cover the food surface completely, including crevices, and
adhere well to the food product surface. The moisture barrier
should be sufficiently strong, soft, and flexible to form a
continuous surface that will not crack upon handling, yet can be
easily penetrated during consumption. In addition, the barrier
film's organoleptic properties of taste, aftertaste, and mouthfeel
should be imperceptible so that the consumer is not aware of the
barrier when the food product is consumed. Finally, the moisture
barrier should be easy to manufacture and easy to use.
[0005] Because lipids, such as, for example, oils, fats, and waxes,
are composed of lipophilic or water insoluble molecules capable of
forming a water impervious structure, they have been investigated
for use in moisture barrier films. With respect to oleaginous
materials (i.e., fats, oils, sucrose polyesters, and the like)
and/or other film forming lipids, it has been shown that, unless an
undesirably thick coating is used, the barrier is not effective.
Such film forming lipids tend to melt and run under normal baking
conditions and, thus, loss film integrity and barrier
effectiveness. Wax barriers have disadvantages as moisture barriers
because they tend to crack upon handling or with changes in
temperatures. Accordingly, many of the barriers in the art use a
water-impermeable lipid in association with hydrocolloids or
polysaccharides such as alginate, pectin, carrageenan, cellulose
derivatives, starch, starch hydrolysates, and/or gelatin to form
gel structures or crosslinked semi-rigid matrixes to entrap and/or
immobilize the nonaqueous material. In many cases these components
are formed as bilayer films. These bilayer films may be precast and
applied to a food surface as a self-supporting film with the lipid
layer oriented toward the component with highest water activity.
See, for example, U.S. Pat. Nos. 4,671,963 (Jun. 9, 1987),
4,880,646 (Nov. 14, 1987), 4,915,971 (Apr. 10, 1990), and 5,130,151
(Jul. 14, 1992).
[0006] There are, however, a number of drawbacks associated with
these moisture barriers. The hydrocolloids themselves are
hydrophilic and/or water soluble and thus tend to absorb water with
time. The absorption of water by the hydrophilic material in
moisture barrier is greatly accelerated while the film is directly
in contact with foods having a water activity (A.sub.w) above 0.75.
The water absorption rate of the hydrophilic material is further
accelerated at elevated temperature rendering the barrier
ineffective for applications wherein the moisture barrier will be
exposed to heat (e.g., baking applications). In addition, some
hydrocolloids tend to make the barriers fairly stiff, requiring the
addition of a hydrophilic plasticizer (e.g., polyol) to increase
flexibility. These plasticizers are often strong moisture binder
themselves thus promoting moisture migration into the barriers and
decreased structural stability of the barriers. Furthermore, the
texture and the required thickness of some of these barriers may
make their presence perceptible and objectionable when the product
is consumed.
[0007] It would be desirable, therefore, to provide an improved
edible moisture barrier which retains its effectiveness when
exposed to elevated temperatures (i.e., those normally associated
with cooking and/or baking). The present invention provides such an
oven-stable edible moisture barrier.
SUMMARY
[0008] The present invention provides an oven-stable edible
moisture barrier for food products. This oven-stable moisture
barrier is useful in preventing moisture migration within a
multi-component food product between components having different
water activities and/or moisture contents even when the
multi-component food product is exposed to elevated temperatures.
The oven-stable edible moisture barrier of this invention is formed
from a composition comprising an edible, low melting oil having a
melting point of about 35.degree. C. or lower, preferably about 15
to about 30.degree. C., and an edible, high melting fat having a
melting point of about 70.degree. C. or higher, wherein the edible,
low melting oil and the edible, high melting fat are co-micromilled
at a temperature above the melting point of the edible, low melting
oil but below the melting point of the edible, high melting fat to
form a cream-type mixture. Generally the particle size of the
edible, high melting fat is reduced by micromilling to below about
25 microns and preferably in the range of about 1 to about 10
microns. This composition has unique thermal and mechanical
properties that makes it ideal as an edible moisture barrier for
use in food products, especially for baking applications.
[0009] The present invention also provides an edible moisture
barrier and a method for preventing moisture migration between food
components having different moisture levels. The edible moisture
barrier of the invention has a low moisture permeability and is
easy to manufacture and use with a variety of food products. The
edible moisture barrier of the invention is effective for covering
a food surface completely and providing a barrier that is
sufficiently strong, soft, and flexible to form a surface that will
resist cracking during handling and storage (both at refrigeration
and ambient temperatures), but is easily penetrated during
consumption, and which can undergo several heating cycles without
significant deterioration of, for example, appearance, flavor,
rheology, and/or barrier properties. The edible barrier of the
invention has organoleptic properties of taste, aftertaste, and
mouthfeel that are essentially imperceptible such that the consumer
is unaware of the presence of the barrier when the product is
consumed. The moisture barrier of the invention is effective for
reducing moisture migration between foods at least about 50
percent, and more preferably at least about 90 percent, as compared
to food where no moisture barrier is present.
[0010] The present invention also provides a method for reducing
moisture migration between food components. In this aspect of the
invention, the edible moisture barrier is brought into contact with
a food component in an amount effective for reducing moisture
migration from one food component to another. Generally, the edible
moisture barrier is applied to the food component to form an
essentially continues barrier layer at least about 10 microns
thick, preferably about 20 to about 2000 microns thick, and more
preferably about 50 to about 750 microns thick.
[0011] The present invention provides an edible moisture barrier
composition suitable for forming an edible moisture barrier within
a food product having components of differing water activities,
said composition comprising an edible, low melting oil having a
melting point of about 35.degree. C. or less (preferably about 15
to about 30.degree. C.) and an edible, high melting fat having a
melting point of about 70.degree. C. or higher, wherein the edible,
low melting oil and the edible, high melting fat are co-micromilled
at a temperature above the melting point of the edible, low melting
oil but below the melting point of the edible, high melting fat to
form a cream-type mixture. Typically, the composition contains
about 60 to about 85 percent of the edible, low melting oil and
about 15 to about 40 percent of the edible, high melting fat;
preferably, the composition contains about 65 to about 75 percent
of the edible, low melting oil and about 25 to about 35 percent of
the edible, high melting fat.
[0012] The present invention also provides an edible moisture
barrier between components of differing water activities in a food
product, said edible moisture barrier comprising a layer of a
composition comprising an edible, low melting oil having a melting
point of about 35.degree. C. or less (preferably about 15 to about
30.degree. C.) and an edible, high melting fat having a melting
point of about 70.degree. C. or higher, wherein the edible, low
melting oil and the edible, high melting fat are co-micromilled at
a temperature above the melting point of the edible, low melting
oil but below the melting point of the edible, high melting fat to
form a cream-type mixture. Generally, the edible moisture barrier
is at least about 10 microns thick, preferably about 20 to about
2000 microns thick, and more preferably about 50 to about 750
microns thick.
[0013] The present invention also provides a method for preventing
moisture migration between a first food component and a second food
component having different water activities in a food product, the
method comprising:
[0014] (1) blending an edible, low melting oil having a melting
point of about 15 to about 35.degree. C. and an edible, high
melting fat having a melting point of about 70.degree. C. or higher
to form a mixture;
[0015] (2) micromilling the mixture at a temperature above the
melting point of the edible, low melting oil but below the melting
point of the edible, high melting fat to form a cream-type mixture;
and
[0016] (3) applying the cream-type mixture to at least the first
food component to form a layer of the edible moisture barrier
effective for preventing moisture migration between the first
component and the second food component. Generally, the moisture
barrier is at least about 10 microns thick, preferably about 20 to
about 2000 microns thick, and more preferably about 50 to about 750
microns thick. Preferably the mixture prior to micromilling is a
coarse dispersion with the maximum particle size of the edible,
high melting fat being less than about 1000 microns and preferably
less than about 500 microns.
BRIEF DESCRIPTION OF THE FIGURES
[0017] FIG. 1 is a schematic illustration of the edible moisture
barrier of the present intention.
[0018] FIG. 2 illustrates the effectiveness of the present edible
moisture barrier in a bagel/cream cheese model system with a water
activity gradient of about 0.3 to about 0.95 after baking to about
80 to about 90.degree. C. for about 20 minutes.
[0019] FIG. 3 illustrates the thermal and mechanical properties of
the edible moisture barrier of this invention. The elastic modulus
of the barrier, which is indicative of yield stress, is plotted as
a function of temperature.
[0020] FIG. 4 compares the thermal and mechanical properties of the
edible moisture barrier of this invention with other moisture
barriers. The elastic modulus is plotted as a function of
temperature.
[0021] FIG. 5 compares the thermal and mechanical properties of the
edible moisture barrier of this invention with a barrier formed
using similar composition but in which the two components were not
co-micromilled. The elastic modulus is plotted as a function of
temperature.
[0022] FIG. 6 provides micrographs (magnification about
1500.times.) of the moisture barrier of Example 1. Micromilled
calcium stearte particles can be observed; submicron sized crystals
of palm kernel oil cannot be seen clearly at this magnification.
Panels A and B are different fields of view.
[0023] FIG. 7 demonstrate extreme shear thinning flow properties of
the barrier of this invention at 55.degree. C. A low behavior index
and sharply reduced viscosity at increasing shear rates are
observed.
[0024] FIG. 8 compares moisture loss over time from a high A.sub.w
cream cheese component to a low A.sub.w bread/bagel component with
and without the inventive moisture barrier of Example 1.
DETAILED DESCRIPTION
[0025] The present invention provides an oven-stable edible
moisture barrier for food products. This oven-stable moisture
barrier is useful in preventing moisture migration within a
multi-component food product between components having different
water activities even when the multi-component food product is
exposed to elevated temperatures (e.g., an internal temperature of
about 70.degree. C. or higher). The oven-stable edible moisture
barrier of this invention is formed from a composition comprising
an edible, low melting oil having a melting point of about
35.degree. C. or lower and an edible, high melting fat having a
melting point of about 70.degree. C. or higher, wherein the edible,
low melting oil and the edible, high melting fat are co-micromilled
at a temperature above the melting point of the edible, low melting
oil but below the melting point of the edible, high melting fat to
form a cream-type mixture. This composition has unique thermal and
mechanical properties that makes it ideal as an edible moisture
barrier for use in food products.
[0026] The present invention provides an edible moisture barrier
and a method for preventing moisture migration between food
components having different moisture levels. The edible moisture
barrier of the invention has a low moisture permeability and is
easy to manufacture and use with a variety of food products. The
edible moisture barrier of the invention is effective for covering
a food surface completely and providing a barrier that is
sufficiently strong, soft, and flexible to form a surface that will
resist cracking during handling and storage, but is easily
penetrated during consumption, and which can undergo several
heating cycles (e.g., between about 5 to about 80.degree. C.)
without significant deterioration. The edible barrier of the
invention has organoleptic properties of taste, aftertaste, and
mouthfeel that are imperceptible such that the consumer is unaware
of the presence of the barrier when the product is consumed. The
moisture barrier of the invention is effective for reducing
moisture migration between foods at least about 50 percent, and
preferably at least about 90 percent, as compared to food where no
moisture barrier is present.
[0027] The present invention also provides a method for reducing
moisture migration between food components. In this aspect of the
invention, the edible moisture barrier is brought into contact with
a food component in an amount effective for reducing moisture
migration from one food component to another. Generally, the edible
moisture barrier is applied to the food component to form an
essentially continuous barrier layer at least about 10 microns
thick, preferably about 20 to about 2000 microns thick, and more
preferably about 50 to about 750 microns thick.
[0028] The present invention provides an edible moisture barrier
composition suitable for forming an edible moisture barrier within
a food product having components of differing water activities,
said composition comprising an edible, low melting oil having a
melting point of about 35.degree. C. or lower and an edible, high
melting fat having a melting point of about 70.degree. C. or
higher, wherein the edible, low melting oil and the edible, high
melting fat are co-micromilled at a temperature above the melting
point of the edible, low melting oil but below the melting point of
the edible, high melting fat to form a cream-type mixture.
Preferably, the edible, low melting oil and the edible, high
melting fat are co-micromilled at a temperature of about 10.degree.
C. or more above the melting point of the edible, low melting oil
and at a temperature of about 20.degree. C. or more below the
melting point of the edible, high melting fat to form the
cream-type mixture. Typically, the composition contains about 60 to
about 85 percent of the edible, low melting oil and about 15 to
about 40 percent of the edible, high melting fat; preferably, the
composition contains about 65 to about 75 percent of the edible,
low melting oil and about 25 to about 35 percent of the edible,
high melting fat.
[0029] The present invention also provides an edible moisture
barrier between components of differing water activities in a food
product, said edible moisture barrier comprising a layer of a
composition comprising an edible, low melting oil having a melting
point of about 35.degree. C. or lower and an edible, high melting
fat having a melting point of about 70.degree. C. or higher,
wherein the edible, low melting oil and the edible, high melting
fat are co-micromilled at a temperature above the melting point of
the edible, low melting oil to form a cream-type mixture.
Generally, the edible moisture barrier is at least about 10 microns
thick, preferably about 20 to about 2000 microns thick, and more
preferably about 50 to about 750 microns thick.
[0030] The present invention also provides a method for preventing
moisture migration between a first food component and a second food
component having different water activities in a food product or
between the food product and ambient environment, the method
comprising:
[0031] (1) blending an edible, low melting oil having a melting
point of about 35.degree. C. or lower and an edible, high melting
fat having a melting point of about 70.degree. C. or higher to form
a mixture;
[0032] (2) micromilling the mixture at a temperature above the
melting point of the edible, low melting oil but below the melting
point of the edible, high melting fat to form a cream-type mixture;
and
[0033] (3) applying the cream-type mixture to at least the first
food component or to at least one outer surface of the food product
to form a layer of the edible moisture barrier effective for
preventing moisture migration between the first component and the
second food component or between the food product and the ambient
environment. Preferably the mixture is in the form of a coarse
dispersion prior to the micromilling step. Typically, the mixture
is micromilled to obtain the cream-type mixture having a particle
size of about 1 to about 25 microns, preferably about 1 to about 15
microns, and more preferably about 1 to about 10 microns;
generally, the particle size is preferably measured at about
10.degree. C. above the melting point of the edible, low melting
oil. Once formed, the cream-type mixture or moisture barrier
composition can be applied directly to the food product or it can
be stored for later application. The moisture barrier composition
should be applied at a temperature sufficient to achieve the
cream-type consistency. Once applied, the food product can be
cooled to ambient or storage temperature so that the moisture
barrier forms an essentially continues layer over the coated
surfaces. Generally, cream-type mixture is applied to at least one
surface of the food product in an amount to form a moisture barrier
of at least about 10 microns thick, preferably about 20 to about
2000 microns thick, and more preferably about 50 to about 750
microns thick.
[0034] FIG. 1 generally illustrates the moisture barrier of the
present invention. Two food components 10 and 12, each having
different water activities and surfaces 14 and 16, respectively,
are separated by moisture barrier 20. The moisture barrier 20
resists moisture migration between the two components 10 and
12.
[0035] As used herein, "edible material" includes any material that
does not have to be removed from the food component before it eaten
(i.e., a material that can be safely chewed and ingested by the
consumer).
[0036] As used herein, "barrier" or "moisture barrier" is
understood to describe a thin continuous structure or layer that is
essentially impermeable to moisture migration through it, and which
coats an inner or outer surface of a food product. The barrier may
be described as a coating, film, or membrane. The barrier can be
placed between components having differing water activities within
the food product to prevent or significantly reduce moisture
migration between the components or on the outer surface of the
food product to prevent or significantly reduce moisture migration
between the food product and the ambient environment. The moisture
barrier of this intention is designed to be used in direct contact
with moist foods and to be effective against moisture migration
through vapor equilibrium and/or liquid diffusion. For purposes of
this invention, in the case of prevent moisture migration between
the food product and the ambient environment, the first food
component would be considered to be one or more outer surfaces of
the food product and the second food component would be considered
to be the ambient environment.
[0037] As used herein, "water activity" (A.sub.w) is the ratio of
vapor pressure of water in the food of interest and vapor pressure
of pure water at the same temperature. As used herein, "oven
stable" means that the barrier will retain its moisture barrier
effectiveness after being heated to a temperature of about 70 to
about 100.degree. C.
[0038] Generally, the moisture barrier compositions of this
invention comprise about 60 to about 85 percent of an edible, low
melting oil having a melting point of about 35.degree. C. or lower
(and preferably about 15 to about 30.degree. C.) and about 15 to
about 40 percent of an edible, high melting fat having a melting
point of about 70.degree. C. or higher; preferably, the composition
contains about 65 to about 75 percent of the edible, low melting
oil and about 25 to about 35 percent of the edible, high melting
fat. Suitable edible, low melting oils generally include
hydrogenated or non-hydrogenated oils having the desired melting
points. Suitable edible, low melting oils include natural or
partially hydrogenated vegetable or animal oils including, for
example, coconut oil, palm kernel oil, rapeseed oil, soybean oil,
palm oil, sunflower oil, corn oil, canola oil, cottonseed oil,
peanut oil, cocoa butter, anhydrous milkfat, lard, beef fat, and
the like, as well as mixtures thereof. Preferred edible, low
melting oils include coconut oil, palm kernel oil, anhydrous
milkfat, and mixtures thereof.
[0039] Suitable edible, high melting fat for use in the present
invention have a melting point of about 70.degree. C. or higher.
Preferred edible, high melting fats have melting points of about
80.degree. C. or higher, and more preferably about 100.degree. C.
or higher. For purposes of this invention, the term "edible, high
melting fats" includes edible long chain fatty acids, their
monoglycerides, diglycerides, and triglycerides, their alkaline
metal salts, and other derivatives thereof (e.g., high melting
sucrose polyesters). Generally, the edible, high melting fats are
formed from long chain fatty acids having at least about 16 carbon
atoms and preferably about 18 to about 26 carbon atoms preferably,
the long chain fatty acids are saturated. Suitable saturated long
chain fatty acids used to form the edible, high melting fats
include, for example, stearic acid, arachidic acid, behenic acid,
lignoceric acid, and the like; their derivatives, including, for
example, glyceryl monostearate, glycerol distearate, glycerol
tristerate, calcium stearate, magnesium stearate, high melting
sucrose polyesters, high melting fatty alcohols, high melting
waxes, and the like, as well as mixtures thereof. For purposes of
this invention, "high melting" sucrose polyesters, fatty alcohols,
and waxes include sucrose polyesters, fatty alcohols, and waxes
with melting points greater than about 80.degree. C.
[0040] Where inhibition of moisture migration between adjacent
portions of a food product having different water activities is
desired, the moisture barrier composition can be applied to the
contacting surface of one (or both) portions and allowed to cool,
before the portions are brought together. Where inhibition of
moisture migration between a food product and the ambient
environment is desired, the moisture barrier composition can be
applied to one or more of the outer surfaces of the food product
and allowed to cool. In one practice of the invention, the barrier
is applied by immersing the food product, or simply the surface
thereof to be coated, into a melted or molten moisture barrier
composition, removing the food product, and allowing the coated
product to cool. In another practice of the invention, the molten
film is applied by brushing or otherwise applying the composition
to the desired surface(s) of the product. Suitable techniques
include, for example, dipping, pan coating, and use of a fluidized
bed. In still another practice of the invention, the film can be
applied using a spray, including atomized spray, air-brushing, and
the like. Generally, the edible moisture barrier is applied to the
food component to form an essentially continues barrier layer at
least about 10 microns thick, preferably about 20 to about 2000
microns thick, and more preferably about 50 to about 750 microns
thick.
[0041] The edible moisture barriers of the present invention offer
a number of advantages over prior art moisture barriers currently
available. As illustrated in FIG. 2, the present edible moisture
barriers are oven stable. Inventive and control moisture barriers
were applied to a bagel/cream cheese model system which was then
baked to about 80 to about 90.degree. C. for about 20 minutes. The
prior art barrier (i.e., Myvacet 7-07, an acetylated monoglyceride
with a melting point of about 37 to about 40.degree. C., applied at
a thickness of about 500 microns) after baking exhibited
essentially no barrier to moisture transfer (i.e., essentially the
same moisture transfer properties as a product without a barrier).
The edible moisture barrier of the present invention, on the other
hand, maintained excellent moisture barrier properties after being
exposed to the elevated temperatures. Thus, it is clear that the
present edible moisture barrier are stable under baking conditions
and offer a considerable advantage over currently available edible
moisture barriers.
[0042] The edible moisture barriers of the present invention
provide unique thermal and mechanical properties. Indeed, it
appears that these properties are largely responsible for the oven
stability of the present edible moisture barriers. Generally, the
compositions of the present invention have modulus values greater
than about 5000,000 Pa at 10.degree. C. or less, less than about
3000 Pa at about 35 to about 50.degree. C., and greater than about
5000 Pa (preferably greater than about 7000 Pa) at about 50 to
about 80.degree. C. As illustrated in FIG. 3, a preferred edible
moisture barrier composition has high modulus values (e.g., about
3,000,000 Pa) at temperature of less than about 10.degree. C. At
intermediate temperatures (i.e., about 30 to about 50.degree. C.),
the modulus values are significant lower (i.e., less than about
2000 Pa). FIG. 7 shows that the edible barrier composition at
55.degree. C. exhibits shear thinning behavior as indicated by an
unusually low value (i.e., about 0.18) in power law index. Because
of the reduced modulus and shear thinning properties, the edible
moisture barrier composition can be readily applied (e.g., by
spraying) to the desired food product at these intermediate
temperatures. Additionally, the thermal properties allows the
moisture barrier to readily melt at body temperature (about
37.degree. C.) to provide a refreshing mouthfeel when consumed. At
temperatures above about 50.degree. C., however, the stress value
increases significantly (i.e., to about 20,000 Pa) to provide the
observed oven stability. FIG. 4 provides a comparison of the
thermal and mechanical properties of the present edible moisture
barrier with both a prior art moisture barrier (i.e., Myvacet 7-07
applied at a thickness of about 500 microns) and coatings of palm
kernel oil or cocobutter. As can be readily seen, these prior art
barriers and/or coating are not oven stable.
[0043] It is important that the edible moisture barrier of the
present invention is formed by co-micromilling the various
components (i.e., the edible, low melting oil having a melting
point of about 35.degree. C. or lower and the edible, high melting
fat having a melting point of about 70 C. or higher). FIG. 5
demonstrates the importance of the co-micromilling step. The
inventive barrier of FIG. 5 was prepared using the edible moisture
barrier composition of Example 1. The control composition was
prepared using the same ingredients and in essentially the same
manner except that the micromilling step was not used. Without the
micromilling step, an oven stable edible moisture barrier is not
produced as shown in FIG. 5.
[0044] Any conventional micromilling equipment can be used in the
practice of the present invention. Suitable micromilling equipment
includes, for example, ball mills, colloid mills, fluid energy
mills, pin/disk mills, hammer mills, and the like. The edible, low
melting oil and edible, high melting fat mixture, preferably in the
form of a course emulsion, are micromilling at a temperature above
the melting point of the edible, low melting oil but below the
melting point of the edible, high melting fat to form a cream-type
mixture. It is generally preferred that the edible, low melting oil
and edible, high melting fat mixture is micromilled at a
temperature of about 40 to about 100.degree. C. and more preferably
about 50 to about 60.degree. C. Typically, the mixture is
micromilled to obtain a cream-type composition having a particle
size of about 1 to about 25 microns, preferably about 1 to about 15
microns, and more preferably about 1 to about 10 microns;
generally, the particle size is preferably measured at about
10.degree. C. above the melting point of the edible, low melting
oil.
[0045] The edible moisture barrier of the present invention has
organoleptic properties of taste, aftertaste, and mouthfeel that
are imperceptible such that the consumer is unaware of the presence
of the barrier when the product is consumed. Indeed, the edible
moisture barrier of the present invention is rapid and clean
melting, is free from residues, and has a creamy (i.e., smooth),
non-waxy appearance and mouthfeel. Additionally, the edible
moisture barrier composition of the present invention posses a
stable crystalline structure which resists the tendency to bloom or
crack and provides good stability against thermal abuse (e.g.,
temperature recycling between about 5 and about 80.degree. C.).
[0046] The following examples illustrate methods for carrying out
the invention and should be understood to be illustrative of, but
not limiting upon, the scope of the invention which is defined in
the appended claims. Unless specified otherwise, all percentages,
parts, and ratios are by weight.
EXAMPLE 1
[0047] A moisture barrier composition of te present invention was
prepared by blending about 35 parts of calcium glyceryl
monostearate (134.degree. C. melting point; Fisher Scientific, NJ)
with about 65 parts of a melted blend of coconut oil and palm
kernel oil (24.degree. C. melting point; Aarhus, Inc, NJ) in a
impeller mixture at about 60.degree. C. to form a coarse
dispersion. The coarse dispersion was micromilled twice through a
high efficiency ball mill (Dynomill, Maywood, N.J.) at about 50 to
about 60.degree. C. to form a cream-like mixture having an average
particle size of about 8 microns. The edible moisture barrier
composition was cooled to, and stored at, room temperature until
the formation of the edible moisture barrier was desired. FIG. 6
provides micrographs (magnification about 1500.times.) of the
moisture barrier. The edible moisture barrier composition can be
remelted to achieve the desired creamlike consistency for applying
to the desired surface or surfaces of the food product. As shown in
FIG. 5, a significant increase (about 200 fold) in modulus at about
30.degree. C. was observed. An additional increase (about 100 fold)
in modulus at about 55.degree. C. or higher was also observed. This
barrier composition also has a high degree of shear thinning as
shown in FIG. 7. The unique rheology of this inventive composition
was compared with prior art barrier materials (i.e., Myvacet 7-07)
by coating the bottom of a petri dish with a thin layer of each
material. At room temperature, each material formed a solid
coating. When heated to 80.degree. C., the inventive material
remained nonflowing whereas the prior art material was liquid.
EXAMPLE 2
[0048] Commercial cream cheese with water activity of about 0.98
was placed in a plastic cup. The barrier composition described in
Example 1 was applied at 55.degree. C. with a brush onto the top
surface of cream cheese to form a thin and essentially complete
barrier layer approximately 500 microns thick. Two control samples
were prepared. The first control contained no moisture barrier. The
second control was prepared in a similar manner to the inventive
sample except that a Myvacet 7-07 barrier (about 500 microns thick)
was used. The samples were maintained at ambient temperatures for
about 10 minutes to allow the barrier compositions to solidify and
then baked in a convection oven set at about 90.degree. C. at a 45
degree angle until the cream cheese internal temperature reached
about 80.degree. C. After cooling to ambient conditions, the
samples were placed in a 33 percent relative humidity environment;
moisture losses were monitored over time. The moisture loss through
the inventive barrier composition of Example 1 was more than about
99 percent less than either control sample (see FIG. 2).
EXAMPLE 3
[0049] The inventive moisture barrier composition of Example 1 was
brushed onto a refrigerated log of cream cheese (about 14 grams,
about 1.5 inches by about 1 inch by about 0.5 inches, and a water
activity of about 0.98) to form a uniform film of about 500 microns
thick. The coated cream cheese log was cooled and then enrobed with
a dough sheet (about 40 grams and a water activity of about 0.85)
to form a multiple phase food product. The resulting product was
proofed, baked to an internal temperature of about 90.degree. C.,
and then cooled. A control product was prepared in a similar manner
except that no moisture barrier was applied.
[0050] Both the inventive product and the control product were
stored under refrigeration conditions; the moisture loss from
cheese phase to bread phase was monitored over time. The inventive
sample had significantly less moisture migration from the cheese
component to the bread component (see FIG. 8).
EXAMPLE 4
[0051] A moisture barrier composition of the present invention was
prepared by blending about 35 parts of calcium glycerol
monostearate (134.degree. C. melting point; Fisher Scientific, NJ)
with about 65 parts of anhydrous milk fat (32.degree. C. melting
point; Dairy Farmers of America, MO) in an impeller mixer at about
60.degree. C. to form a coarse dispersion which was then twice
passed through a high efficiency ball mill (Dynomill, Maywood,
N.J.) at about 50 to about 60.degree. C. to form a cream-like
mixture having an average particle size of about 8 microns. This
edible moisture barrier composition was cooled to, and stored at,
room temperature until the formation of the edible moisture barrier
was desired. Superior baking stability and barrier effectiveness
similar to that of the barrier composition described in Example 1
were evident.
[0052] Numerous modifications and variations in practice of the
invention are expected to occur to those skilled in the art upon
consideration of the foregoing detailed description of the
invention. Consequently, such modifications and variations are
intended to be included within the scope of the following
claims.
* * * * *