U.S. patent application number 12/376616 was filed with the patent office on 2010-10-07 for thickening composition improved in viscosity development.
Invention is credited to Tomohiro Kimura, Shuji Nishikawa, Yoshinori Seko, Yohei Taniyama.
Application Number | 20100255146 12/376616 |
Document ID | / |
Family ID | 38212186 |
Filed Date | 2010-10-07 |
United States Patent
Application |
20100255146 |
Kind Code |
A1 |
Seko; Yoshinori ; et
al. |
October 7, 2010 |
THICKENING COMPOSITION IMPROVED IN VISCOSITY DEVELOPMENT
Abstract
A thickening composition characterized by containing xanthan gum
having per 100 parts by weight thereof, 0.5 part by weight or more
of metal salt bound on the surface of xanthan gum powder. This
thickening composition is capable of convenient viscosity
development by addition to water-containing objects. Thus, the
thickening composition is suitable for use in, for example, food
application, for convenient thickening of soft drink, basting,
sauce, dressing, soup, mousse, jelly, etc., or application for
viscosity development by addition of a small amount thereof to
meals for patients having difficulty in mastication/swallowing due
to eating disorder, etc.
Inventors: |
Seko; Yoshinori; (Mie,
JP) ; Kimura; Tomohiro; ( Mie, JP) ;
Nishikawa; Shuji; (Mie, JP) ; Taniyama; Yohei;
( Mie, JP) |
Correspondence
Address: |
Nestle HealthCare Nutrition
12 Vreeland Road, 2nd Floor, Box 697
Florham Park
NJ
07932
US
|
Family ID: |
38212186 |
Appl. No.: |
12/376616 |
Filed: |
March 15, 2007 |
PCT Filed: |
March 15, 2007 |
PCT NO: |
PCT/JP2007/055242 |
371 Date: |
May 17, 2010 |
Current U.S.
Class: |
426/2 ;
426/573 |
Current CPC
Class: |
A23L 2/52 20130101; C08L
5/00 20130101; A23L 29/27 20160801 |
Class at
Publication: |
426/2 ;
426/573 |
International
Class: |
A23L 1/054 20060101
A23L001/054; A23L 2/52 20060101 A23L002/52 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 16, 2006 |
JP |
2006-221951 |
Claims
1. Compositions for thickening, characterized in that they contain
xanthan gum, with 0.5 parts by weight of a metal salt, per 100
parts by weight of xanthan gum, being bound to the surface of a
powder of the said xanthan gum, with the proviso that said metal
salt is not potassium chloride.
2. The compositions for thickening as claimed in claim 1,
characterized in that the process for binding is to spray a metal
salt solution onto a xanthan gum and thereafter carry out fluidized
drying.
3. The compositions for thickening as claimed in claim 1,
characterized in that the quantity of a metal salt is 0.5 parts by
weight or more, to 10 parts by weight or less.
4. The compositions for thickening as claimed in claim 1,
characterized in that, when 1 part by weight of a stated xanthan
gum, whereto a metal salt has been bound is added to 99 parts by
weight of ion-exchanged water at 20.degree. C., it is dispersed and
dissolved, without forming any lumps, and 2 minutes after addition
it reaches at least 90% of its peak viscosity.
5. Beverages or foodstuffs or beverage and foodstuff containing the
compositions for thickening as claimed in claim 1.
6. Beverages or foodstuffs or beverage and foodstuff as claimed in
claim 5, characterized in that the process for binding said metal
salt to the surface of a powder of the said xanthan gum is to spray
a metal salt solution onto a xanthan gum and thereafter carry out
fluidized drying.
7. Beverages or foodstuffs or beverage and foodstuff as claimed in
claim 5, characterized in that the quantity of a metal salt bound
to the surface of a powder of the said xanthan gum is 0.5 parts by
weight or more, to 10 parts by weight or less.
8. Beverages or foodstuffs or beverage and foodstuff as claimed in
claim 5, characterized in that, when 1 part by weight of a stated
xanthan gum, whereto a metal salt has been bound is added to 99
parts by weight of ion-exchanged water at 20.degree. C., it is
dispersed and dissolved, without forming any lumps, and 2 minutes
after addition it reaches at least 90% of its peak viscosity.
9. The method of treating a patient with difficulty in mastication
comprising administering to the patient a beverage or foodstuff or
beverage and foodstuff containing the compositions for thickening
as claimed in claim 1.
10. The method of treating a patient with difficulty in mastication
as claimed in claim 9, wherein the compositions for thickening is
characterized in that the process for binding said metal salt to
the surface of a powder of the said xanthan gum is to spray a metal
salt solution onto a xanthan gum and thereafter carry out fluidized
drying.
11. The method of treating a patient with difficulty in mastication
as claimed in claim 9, wherein the compositions for thickening is
characterized in that the quantity of a metal salt bound to the
surface of a powder of the said xanthan gum is 0.5 parts by weight
or more, to 10 parts by weight or less.
12. The method of treating a patient with difficulty in mastication
as claimed in claim 9, wherein the compositions for thickening is
characterized in that, when 1 part by weight of a stated xanthan
gum, whereto a metal salt has been bound is added to 99 parts by
weight of ion-exchanged water at 20.degree. C., it is dispersed and
dissolved, without forming any lumps, and 2 minutes after addition
it reaches at least 90% of its peak viscosity.
13. The method of treating a patient with difficulty in swallowing
comprising administering to the patient a beverage or foodstuff or
beverage and foodstuff containing the compositions for thickening
as claimed in claim 1.
14. The method of treating a patient with difficulty in swallowing
as claimed in claim 13, wherein the compositions for thickening is
characterized in that the process for binding said metal salt to
the surface of a powder of the said xanthan gum is to spray a metal
salt solution onto a xanthan gum and thereafter carry out fluidized
drying.
15. The method of treating a patient with difficulty in swallowing
as claimed in claim 13, wherein the compositions for thickening is
characterized in that the quantity of a metal salt bound to the
surface of a powder of the said xanthan gum is 0.5 parts by weight
or more, to 10 parts by weight or less.
16. The method of treating a patient with difficulty in swallowing
as claimed in claim 13, wherein the compositions for thickening is
characterized in that, when 1 part by weight of a stated xanthan
gum, whereto a metal salt has been bound is added to 99 parts by
weight of ion-exchanged water at 20.degree. C., it is dispersed and
dissolved, without forming any lumps, and 2 minutes after addition
it reaches at least 90% of its peak viscosity.
17. The method of treating a patient who can benefit from a
thickened beverage comprising administering to the patient a
beverage or foodstuff or beverage and foodstuff containing the
compositions for thickening as claimed in claim 1.
18. The method of treating a patient who can benefit from a
thickened beverage as claimed in claim 17, wherein the compositions
for thickening is characterized in that the process for binding
said metal salt to the surface of a powder of the said xanthan gum
is to spray a metal salt solution onto a xanthan gum and thereafter
carry out fluidized drying.
19. The method of treating a patient who can benefit from a
thickened beverage as claimed in claim 17, wherein the compositions
for thickening is characterized in that the quantity of a metal
salt bound to the surface of a powder of the said xanthan gum is
0.5 parts by weight or more, to 10 parts by weight or less.
20. The method of treating a patient who can benefit from a
thickened beverage as claimed in claim 17, wherein the compositions
for thickening is characterized in that, when 1 part by weight of a
stated xanthan gum, whereto a metal salt has been bound is added to
99 parts by weight of ion-exchanged water at 20.degree. C., it is
dispersed and dissolved, without forming any lumps, and 2 minutes
after addition it reaches at least 90% of its peak viscosity.
Description
FIELD OF THE INVENTION
[0001] The present invention relates to compositions for
thickening, wherefrom viscosity is readily developed by addition to
a target substance which contains water; and the present invention
particularly relates to compositions for thickening which improve
the development of viscosity when they are utilized for foodstuff
applications, whereby there may be readily thickened, for example,
soft drinks, dips, sauces, dressings, soups, mousses and jellies,
and when they are utilized for applications whereby viscosity is
developed by the addition of small quantities, to, for example,
foodstuffs for patients who have chewing and swallowing
difficulties due to eating disorders.
DESCRIPTION OF THE RELATED ART
[0002] Xanthan gums are soluble in cold water and the solutions
obtained display strong pseudoplastic viscosity. It is considered
that the solutions form weak networks resembling gels and, for this
reason, they have very superior dispersion and emulsion-stabilizing
properties for insoluble solid fractions or fats and oils. In
addition, they have excellent heat resistance, acid resistance and
freezing resistance. Due to their high resistance to various
factors, they are used in various industrial fields, such as
foodstuffs, cosmetics and pharmaceuticals.
[0003] In order to use a xanthan gum effectively, it is first
necessary to completely hydrate it: initial viscosity is developed
by complete hydration. In general, when consumers use xanthan gum
in foodstuffs or the like, only the surface of the xanthan gum
dissolves and powder remains inside: a so-called "lumpy" state is
readily produced and the xanthan gum which has become lumpy is
incompletely hydrated, so that a state is readily produced whereby
it is impossible for the xanthan gum to display its function.
[0004] The rate of development of viscosity when xanthan gum is
hydrated is more rapid as the particle size of the xanthan gum is
decreased and there is a tendency towards a slowing of the rate as
the particle size is increased. In addition, xanthan gum wherein
the particle size is finer has a larger surface area and, since
there are properties whereby lumps are markedly readily produced
when the gum is dispersed in water, it is necessary to have
utensils for dispersion and dissolution, in order to produce
complete hydration. In this manner, there are difficulties
associated with verifiably dispersing and dissolving xanthan gum in
this manner.
[0005] Known conventional techniques for dispersing and dissolving
a xanthan gum in water, are a technique whereby the xanthan gum is
dispersed in ethanol, and dispersed in a target substance, such as
water, and a process whereby a xanthan gum is vigorously agitated,
using an agitation and dispersion device, such as a Disper, so that
it dissolves without forming lumps. This is the process used
industrially, which requires a certain degree of skill, and is
difficult to carry out in an environment wherein there is no such
equipment, such as a household.
[0006] A technique has also been published, (for example, Patent
Reference 1), whereby solubility is improved by granulating
water-soluble polysaccharides and emulsifying agents as binder
solutions, but lumps are produced by the supply process; in
addition, xanthan gums may not always be readily soluble, and there
is also a desire for compositions which rapidly disperse and
dissolve, and wherefrom the desired viscosity may be obtained
readily.
[0007] [Patent Reference 1] Japanese Patent 3186737
SUMMARY OF THE INVENTION
[0008] The present invention relates to:
[0009] [1] Compositions for thickening, wherein is contained
xanthan gum, with 0.5 parts by weight or more of a metal salt, per
100 parts by weight of xanthan gum, being bound to the surface of a
powder of the said xanthan gum; and
[0010] [2] beverages and foodstuffs containing the compositions for
thickening according to the aforementioned [1].
BRIEF DESCRIPTION OF THE DRAWING
[0011] [FIG. 1] is a diagram to illustrate the percentage
viscosities achieved for Examples 1 to 4 and Comparative Examples 1
to 4.
DETAILED DESCRIPTION OF THE INVENTION
[0012] Compositions which can rapidly develop the desired viscosity
without producing lumps, as with conventional powders, are sought.
Of these, such properties are strongly desired for xanthan gum, to
impart thickness to therapeutic foods and training foods,
particularly for persons having difficulty with chewing and
swallowing. An object of the present invention is to provide
compositions for thickening which can significantly reduce
processing times for consumers, by being able to rapidly develop
viscosity, when small quantities are added to target substances
containing water.
[0013] The present inventors, taking account of such conditions
and, as a result of carrying out diligent investigations to improve
properties for the development of viscosity and enhance solubility,
targeted at the point where, when xanthan gum is dissolved,
dissolution is controlled by means of the concentration of salts,
discovered: that metal salts will bind to the surface of xanthan
gum; that the dissolution of the surface is controlled by modifying
the surface of xanthan gum, by, for example, spray drying a metal
salt solution; and that xanthan gum which has been dispersed in
water, by markedly improving the dispersion properties of xanthan
gum in water, rapidly develops viscosity. This phenomenon was
inferred to be due to the binding of metal salts to the surface of
xanthan gum: no effects to improve the development of viscosity
were seen with simply powdering and mixing metal salt powders with
xanthan gum.
[0014] It is possible to enhance the wetting of the surface of
xanthan gum with water by binding a metal salt to the surface of a
xanthan gum powder, to markedly improve its dispersion in water,
and to markedly improve the rate of attaining peak viscosity.
[0015] According to the present invention, metal salts are used
which may be added to xanthan gum, which is permitted as a food
additive, and to foodstuffs, pharmaceuticals or the like.
[0016] The xanthan gum according to the present invention is a
natural gum from the fermentation of glucose by the microorganism
Xanthomonas campestris: the polysaccharide which accumulates
extracellularly is purified and powdered.
[0017] The metal salts according to the present invention are not
particularly restricted, as long as there is at least 1 salt
selected from a group which comprises: potassium salts, sodium
salts, calcium salts and magnesium salts, which are generally used
for foodstuffs or the like.
[0018] The potassium salts are not particularly restricted, as long
as there is at least 1 salt selected from a group which comprises:
potassium chloride, monopotassium citrate, tripotassium citrate,
potassium hydrogen DL-tartrate, potassium L-hydrogen tartrate,
potassium carbonate, tetrapotassium pyrophosphate, potassium
poly-phosphate, potassium metaphosphate, tripotassium phosphate,
dipotassium hydrogen phosphate, potassium dihydrogen phosphate,
potassium sulfate, potassium hydrogen sulfite, potassium gluconate,
potassium L-glutamate, potassium acetate, potassium bromide,
potassium bromate, potassium nitrate and potassium sorbate;
however, since potassium salts have a characteristic bitter taste,
it is best to add them so that the quantities bound are those to be
described hereafter.
[0019] The sodium salts are not particularly restricted, as along
as there is at least 1 salt selected from a group which comprises:
sodium benzoate, sodium chloride, sodium ferrous citrate, trisodium
citrate, sodium gluconate, sodium L-glutamate, sodium acetate,
sodium bromide, sodium hydrogen carbonate, sodium potassium
tartrate, sodium hydrogen tartrate, sodium DL-tartrate, sodium
L-tartrate, sodium nitrate, sodium carbonate, sodium lactate,
tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate,
sodium fumarate, sodium polyphosphate, sodium metaphosphate, sodium
hydrogen sulfite, sodium nitrate, disodium hydrogen phosphate,
sodium dihydrogen phosphate and trisodium phosphate.
[0020] The calcium salts are not particularly restricted, as along
as there is at least 1 salt selected from a group which comprises:
calcium chloride, calcium citrate, calcium gluconate, calcium
L-glutamate, calcium acetate, calcium oxide, non-calcinated bone
calcium, calcium hydroxide, calcium carbonate, calcium lactate,
calcium dihydrogen pyrophosphate, calcium sulfate, tricalcium
phosphate, calcium monohydrogen phosphate and calcium dihydrogen
phosphate.
[0021] The magnesium salts are not particularly restricted, as
along as there is at least 1 salt selected from a group which
comprises: magnesium chloride, magnesium L-glutamate, magnesium
oxide, magnesium carbonate and magnesium sulfate.
[0022] Of these salts, potassium chloride, monopotassium citrate,
tripotassium citrate, trisodium citrate, sodium chloride, calcium
lactate and magnesium chloride are preferred, and potassium
chloride is particularly preferred, from the viewpoint of further
improving dissolution properties.
[0023] The binding according to the present invention describes the
particle binding condition of metal salts to the surfaces of
xanthan gum particles; the metal salts are in crystalline form and
their particles bind to the surfaces of xanthan gum particles, that
is, there are included binding of metal salts as binders to the
surfaces of xanthan gum particles and binding of the salts as
coating agents. To be specific: particle binding is maintained even
with vibrating for 30 seconds on a 60-mesh sieve and it is
preferable to have 20% by weight or less, more preferably 15% by
weight or less, yet more preferably 10% by weight or less, of fine
powder from disintegration due to vibration which will pass through
a 60-mesh sieve. In addition, the sizes of the xanthan gum and
metal salt particles are generally both finer than 60 mesh so that,
when the powder from simply mixing xanthan gum and a metal salt
powder is sifted with a 60-mesh sieve, 100% of the theoretical
quantity of powder passes through the sieve.
[0024] The processes for binding are not particularly limited:
examples which may be given are a process whereby xanthan gum and
metal salt particles are bound by wetting and a process whereby a
metal salt solution is uniformly sprayed onto xanthan gum powder
and dried; it is preferable to carry out drying after spraying of
the metal salt solution onto the xanthan gum by means of fluidized
drying, from the viewpoint of uniform binding of the metal salt to
the xanthan gum. The fluidized drying process is not particularly
limited, but it is desirable to carry out the fluidized drying
after spraying a from 1% to 20% by weight aqueous solution of a
metal salt as a binder. The quantity of a metal salt to bind is
unrelated to the valence of the metal: the xanthan gums contained
in the compositions according to the present invention are bound
with 0.5 parts by weight or more of a metal salt, per 100 parts of
xanthan gum, but if there is less than 0.5 parts by weight the
quantity of metal salt bound is too low and there is no promotion
of viscosity development. In addition, since when 10 parts by
weight are exceeded, hygroscopicity increases, this delays the
development of viscosity. From these viewpoints, it is preferable
to bind 0.5 parts by weight or more to 10 parts by weight or less,
more preferably 0.5 parts by weight or more to 7 parts by weight or
less, of a metal salt to 100 parts by weight of xanthan gum. In
addition, when the metal salt is a potassium salt, it is preferable
to bind 0.5 parts by weight or more to 10 parts by weight or less,
more preferably 0.5 parts by weight or more to 7 parts by weight or
less, to 100 parts by weight of xanthan gum, of a potassium salt,
from the viewpoint of the characteristic bitter taste of potassium
salts.
[0025] The peak viscosity according to the present invention is the
numerical value of the viscosity developed when xanthan gum is
dispersed and dissolved under ideal conditions. To be specific:
when a fixed quantity of a xanthan gum is dispersed and dissolved,
the viscosity is seen to have a tendency to rise with the time that
elapses from immediately after introducing the xanthan gum into
water, but this increasing tendency is no longer observed after a
set time has elapsed: the viscosity at this point is taken to be
the peak viscosity. For example, when xanthan gum (1 g) is added to
water (99 g) at 20.degree. C. and stirred for a set time (30
seconds, 600 rpm), the viscosity starts to rise and, when 30
minutes have elapsed, it stabilizes at a fixed level. This
viscosity is termed the "peak velocity". According to the present
invention, when a xanthan gum which has been bound to a metal salt
is used, the time required until at least 90% of the peak viscosity
has been reached after addition is within 2 minutes, and the actual
operating time for a consumer to manufacture a thickening agent by
hand-stirring is significantly reduced compared with that for a
granular xanthan gum which has not been surface treated, when the
time required until at least 90% of the peak viscosity has been
reached after addition may be 10 minutes or more. In addition, when
a comparison is made of xanthan gums whereto metal salts have been
bound with granular xanthan gums which have not been surface
treated, it is possible to appreciate that, in fact, viscosity has
rapidly developed, because there is dispersion and dissolution
without forming lumps.
[0026] The compositions for thickening according to the present
invention are not particularly limited, as long as they contain
xanthan gums modified by binding with metal salts, but at least 1
substance may be used, selected from, for example, guar gum,
enzyme-degraded guar gum, carrageenan, karaya gum, sodium
carboxymethylcellulose (CMC), sodium alginate, modified starch and
dextrin. The dextrins which are used are not particularly
restricted, but, from the viewpoint of dispersibility, a dextrose
equivalent (DE) from 6 to 30 is preferable and from 6 to 25 is more
preferable.
[0027] In addition, according to the present invention, beverages
and foodstuffs are provided which contain the aforementioned
compositions for thickening. The beverages and foodstuffs are not
particularly restricted, as long as they contain compositions for
thickening according to the present invention, and, in addition,
the contents thereof are not particularly restricted. The beverages
and foodstuffs may be manufactured by adding suitable compositions
according to the present invention by processes for manufacture
known to those skilled in the art.
Examples
[0028] The present invention will be described by giving specific
embodiment Examples of its execution, but the present invention
will not be limited by the following Examples. The xanthan gums
used in the Examples and the Comparative Examples contain, as
salts, potassium (1000 mg), sodium (2400 mg), calcium (60 mg) or
magnesium (40 mg) in 100 g of gum.
Example 1
<Manufacture of Binder Solution>
[0029] A potassium chloride solution was manufactured by stirring
and dissolving potassium chloride (5 g) in ion-exchanged water (95
g) at 50.degree. C.
<Spraying Process>Xanthan gum (100 g) was maintained in a
fluid state and sprayed with a potassium chloride solution (50 g).
A xanthan gum composition (94.3 g) was obtained by fluidized drying
of the granules obtained after spraying had finished. The
composition was filled to the 100 ml level in a container of that
capacity and the weight of the filled granules was determined. The
weight of the granules was 41 g and the bulk specific gravity
thereof was 0.41 g/ml. In addition, the results of ascertaining the
degree of binding of the granules by vibrating the granules
obtained (20 g) for 30 seconds on a Japanese Industrial Standard
(JIS) 150 mm internal diameter 60-mesh sieve (Octagon 200,
manufactured by (K K) Lida Seisakusho; vibration width 2 to 3 mm,
3600 vibrations/minute) were that 2.04 g of the 20 g of powder
passed through 60 mesh and the percentage of xanthan gum with a low
degree of binding to potassium chloride was 10.2% by weight. It was
verified that the remaining 89.8% by weight was bound. On the other
hand, the potassium contents of 100 g of each of the granules after
fluidized drying, the granules which remained on the 60-mesh sieve
and the powder which passed through 60 mesh were determined by
means of atomic absorption spectrometry. The results were that, per
100 g of xanthan gum, the potassium contents in the granules and
powder were, respectively: 1600 mg in the granules after fluidized
drying; 1600 mg in the granules which remained on the 60-mesh sieve
(when the potassium contained in the xanthan gum (1000 mg) was
deducted, the quantity of potassium salt bound was 600 mg: the
quantity bound per 100 parts by weight of xanthan gum was 0.6 parts
by weight); and 1600 mg in the powder which passed through 60 mesh:
it was ascertained that potassium had uniformly bound to the
aforementioned xanthan gum composition.
Example 2
<Manufacture of Binder Solution>
[0030] A sodium chloride solution was manufactured by stirring and
dissolving sodium chloride (5 g) in ion-exchanged water (95 g) at
50.degree. C.
<Spraying Process>
[0031] Xanthan gum (100 g) was maintained in a fluid state and
sprayed with a sodium chloride solution (50 g). A xanthan gum
composition (93.1 g) was obtained by fluidized drying of the
granules obtained after spraying had finished. The composition was
filled to the 100 ml level in a container of that capacity and the
weight of the filled granules was determined. The weight of the
granules was 46 g and the bulk specific gravity thereof was 0.46
g/ml. In addition, the results of ascertaining the degree of
binding of the granules obtained (20 g) in a similar manner to
Example 1 were that 2.26 g of the 20 g of powder passed through 60
mesh and the percentage of xanthan gum with a low degree of binding
to sodium chloride was 11.3% by weight. It was verified that the
remaining 88.7% by weight was bound. On the other hand, the sodium
contents of the granules after fluidized drying, the granules which
remained on the 60-mesh sieve and the powder which passed through
60 mesh were each determined by means of atomic absorption
spectrometry in a similar manner to Example 1. The results were
that, per 100 g of xanthan gum, the sodium contents in the granules
and powder were, respectively: 3400 mg in the granules after
fluidized drying; 3400 mg in the granules which remained on the
60-mesh sieve [when the sodium contained in the xanthan gum (2400
mg) was deducted, the quantity of sodium salt hound was 1000 mg:
the quantity bound per 100 parts by weight of xanthan gum was 1.0
parts by weight]; and 3400 mg in the powder which passed through 60
mesh: it was ascertained that sodium had uniformly bound to the
aforementioned xanthan gum composition.
Example 3
<Manufacture of Binder Solution>
[0032] A calcium lactate solution was manufactured by stirring and
dissolving calcium lactate (5 g) in ion-exchanged water (95 g) at
50.degree. C.
<Spraying Process>
[0033] Xanthan gum (100 g) was maintained in a fluid state and
sprayed with a calcium lactate solution (50 g). A xanthan gum
composition (92.8 g) was obtained by fluidized drying of the
granules obtained after spraying had finished. The composition was
filled to the 100 ml level in a container of that capacity and the
weight of the filled granules was determined. The weight of the
granules was 48 g and the bulk specific gravity thereof was 0.48
g/ml. In addition, the results of ascertaining the degree of
binding of the granules obtained (20 g) in a similar manner to
Example 1 were that 2.45 g of the 20 g of powder passed through 60
mesh and the percentage of xanthan gum with a low degree of binding
to calcium lactate was 12.3% by weight. It was verified that the
remaining 87.7% by weight was bound. On the other hand, the calcium
contents of the granules after fluidized drying, the granules which
remained on the 60-mesh sieve and the powder which passed through
60 mesh were each determined by means of atomic absorption
spectrometry in a similar manner to Example 1. The results were
that, per 100 g of xanthan gum, the calcium contents in the
granules and powder were, respectively: 600 mg in the granules
after fluidized drying; 600 mg in the granules which remained on
the 60-mesh sieve (when the calcium contained in the xanthan gum
(60 mg) was deducted, the quantity of calcium salt bound was 540
mg: the quantity bound per 100 parts by weight of xanthan gum was
0.54 parts by weight); and 600 mg in the powder which passed
through 60 mesh: it was ascertained that calcium had uniformly
bound to the aforementioned xanthan gum composition.
Example 4
<Manufacture of Binder Solution>
[0034] A magnesium chloride solution was manufactured by stirring
and dissolving magnesium chloride (5 g) in ion-exchanged water (95
g) at 50.degree. C.
<Spraying Process>
[0035] Xanthan gum (100 g) was maintained in a fluid state and
sprayed with a magnesium chloride solution (50 g). A xanthan gum
composition (91.1 g) was obtained by fluidized drying of the
granules obtained after spraying had finished. The composition was
filled to the 100 ml level in a container of that capacity and the
weight of the filled granules was determined. The weight of the
granules was 49 g and the bulk specific gravity thereof was 0.49
g/ml. In addition, the results of ascertaining the degree of
binding of the granules obtained (20 g) in a similar manner to
Example 1 were that 2.51 g of the 20 g of powder passed through 60
mesh and the percentage of xanthan gum with a low degree of binding
to magnesium chloride was 12.6% by weight. It was verified that the
remaining 87.4% by weight was bound. On the other hand, the
magnesium contents of the granules after fluidized drying, the
granules which remained on the 60-mesh sieve and the powder which
passed through 60 mesh were each determined by means of atomic
absorption spectrometry in a similar manner to Example 1. The
results were that, per 100 g of xanthan gum, the magnesium contents
in the granules and powder were, respectively: 600 mg in the
granules after fluidized drying; 600 mg in the granules which
remained on the 60-mesh sieve [when the magnesium contained in the
xanthan gum (40 mg) was deducted, the quantity of magnesium salt
bound was 560 mg: the quantity bound per 100 parts by weight of
xanthan gum was 0.56 parts by weight]; and 600 mg in the powder
which passed through 60 mesh: it was ascertained that magnesium had
uniformly bound to the aforementioned xanthan gum composition.
Comparative Example 1
[0036] A comparative product was manufactured under the same
conditions as for Example 1, substituting the potassium chloride
solution with ion-exchanged water.
<Spraying Process>
[0037] Xanthan gum (100 g) and the same quantity of potassium
chloride powder (2.5 g) as the potassium chloride in Example 1 were
maintained in a fluid state and sprayed with ion-exchanged water
(50 g). A xanthan gum composition (92 g) was obtained by fluidized
drying of the granules obtained after spraying had finished. The
composition was filled to the 100 ml level in a container of that
capacity and the weight of the filled granules was determined. The
weight of the granules was 45 g and the bulk specific gravity
thereof was 0.45 g/ml. In addition, the results of ascertaining the
degree of binding of the granules obtained (20 g) in a similar
manner to Example 1 were that 4.18 g of the 20 g of powder passed
through 60 mesh and the percentage of xanthan gum with a low degree
of binding to potassium chloride was 20.9% by weight. On the other
hand, the potassium contents of the granules after fluidized
drying, the granules which remained on the 60-mesh sieve and the
powder which passed through 60 mesh were each determined by means
of atomic absorption spectrometry in a similar manner to Example 1.
The results were that, per 100 g of xanthan gum, the potassium
contents in the granules and powder were, respectively: 1600 mg in
the granules after fluidized drying; 1400 mg in the granules which
remained on the 60-mesh sieve [when the potassium contained in the
xanthan gum (1000 mg) was deducted, the quantity of potassium salt
bound was 400 mg: the quantity bound per 100 parts by weight of
xanthan gum was 0.4 parts by weight); and 2500 mg in the powder
which passed through 60 mesh: since the potassium was not uniformly
bound to the above-mentioned xanthan gum composition, it was
ascertained that an excess of weakly bound potassium chloride had
passed through 60 mesh.
Comparative Example 2
[0038] A comparative product was manufactured under the same
conditions as for Example 2, substituting the sodium chloride
solution with ion-exchanged water.
<Spraying Process>
[0039] Xanthan gum (100 g) and the same quantity of sodium chloride
powder (2.5 g) as the sodium chloride in Example 2 were maintained
in a fluid state and sprayed with ion-exchanged water (50 g). A
xanthan gum composition (91.5 g) was obtained by fluidized drying
of the granules obtained after spraying had finished. The
composition was filled to the 100 ml level in a container of that
capacity and the weight of the filled granules was determined. The
weight of the granules was 49 g and the bulk specific gravity
thereof was 0.49 g/ml. In addition, the results of ascertaining the
degree of binding of the granules obtained (20 g) in a similar
manner to Example 2 were that 4.25 g of the 20 g of powder passed
through 60 mesh and the percentage of xanthan gum with a low degree
of binding to sodium chloride was 21.3% by weight. On the other
hand, the sodium contents of the granules after fluidized drying,
the granules which remained on the 60-mesh sieve and the powder
which passed through 60 mesh were each determined by means of
atomic absorption spectrometry in a similar manner to Example 2.
The results were that, per 100 g of xanthan gum, the sodium
contents in the granules and powder were, respectively: 3400 mg in
the granules after fluidized drying; 2600 mg in the granules which
remained on the 60-mesh sieve [when the sodium contained in the
xanthan gum (2400 g) was deducted, the quantity of sodium salt
bound was 200 mg: the quantity bound per 100 parts by weight of
xanthan gum was 0.2 parts by weight]; and 6200 mg in the powder
which passed through 60 mesh: since the sodium was not uniformly
bound to the above-mentioned xanthan gum composition, it was
ascertained that an excess of weakly bound sodium chloride had
passed through 60 mesh.
Comparative Example 3
[0040] A comparative product was manufactured under the same
conditions as for Example 3, substituting the calcium lactate
solution with ion-exchanged water.
<Spraying Process>
[0041] Xanthan gum (100 g) and the same quantity of calcium lactate
powder (2.5 g) as the calcium lactate in Example 3 were maintained
in a fluid state and sprayed with ion-exchanged water (50 g). A
xanthan gum composition (90.8 g) was obtained by fluidized drying
of the granules obtained after spraying had finished. The
composition was filled to the 100 ml level in a container of that
capacity and the weight of the filled granules was determined. The
weight of the granules was 49 g and the bulk specific gravity
thereof was 0.49 g/ml. In addition, the results of ascertaining the
degree of binding of the granules obtained (20 g) in a similar
manner to Example 3 were that 4.38 g of the 20 g of powder passed
through 60 mesh and the percentage of xanthan gum with a low degree
of binding to calcium lactate was 21.9% by weight. On the other
hand, the calcium contents of the granules after fluidized drying,
the granules which remained on the 60-mesh sieve and the powder
which passed through 60 mesh were each determined by means of
atomic absorption spectrometry in a similar manner to Example 3.
The results were that, per 100 g of xanthan gum, the calcium
contents in the granules and powder were, respectively: 600 mg in
the granules after fluidized drying; 400 mg in the granules which
remained on the 60-mesh sieve (when the calcium contained in the
xanthan gum (60 mg) was deducted, the quantity of calcium salt
bound was 340 mg: the quantity bound per 100 parts by weight of
xanthan gum was 0.34 parts by weight); and 1200 mg in the powder
which passed through 60 mesh: since the calcium was not uniformly
bound to the above-mentioned xanthan gum composition, it was
ascertained that an excess of weakly hound calcium lactate had
passed through 60 mesh.
Comparative Example 4
[0042] A comparative product was manufactured under the same
conditions as for Example 4, substituting the magnesium chloride
solution with ion-exchanged water.
<Spraying Process>
[0043] Xanthan gum (100 g) and the same quantity of magnesium
chloride (2.5 g) as the magnesium chloride in Example 4 were
maintained in a fluid state and sprayed with ion-exchanged water
(50 g). A xanthan gum composition (90.5 g) was obtained by
fluidized drying of the granules obtained after spraying had
finished. The composition was filled to the 100 ml level in a
container of that capacity and the weight of the filled granules
was determined. The weight of the granules was 49 g and the bulk
specific gravity thereof was 0.49 g/ml. In addition, the results of
ascertaining the degree of binding of the granules obtained (20 g)
in a similar manner to Example 4 were that 4.2 g of the 20 g of
powder passed through 60 mesh and the percentage of xanthan gum
with a low degree of binding to magnesium chloride was 21.0% by
weight. On the other hand, the calcium contents of the granules
after fluidized drying, the granules which remained on the 60-mesh
sieve and the powder which passed through 60 mesh were each
determined by means of atomic absorption spectrometry in a similar
manner to Example 4. The results were that, per 100 g of xanthan
gum, the magnesium contents in the granules and powder were,
respectively: 600 mg in the granules after fluidized drying; 400 mg
in the granules which remained on the 60-mesh sieve [when the
magnesium contained in the xanthan gum (40 g) was deducted, the
quantity of magnesium salt bound was 360 mg: the quantity bound per
100 parts by weight of xanthan gum was 0.36 parts by weight]; and
1300 mg in the powder which passed through 60 mesh: since the
magnesium was not uniformly bound to the above-mentioned xanthan
gum composition, it was ascertained that an excess of weakly bound
magnesium chloride had passed through 60 mesh.
Test Example 1
[0044] Using a low rotation rate Disper (manufactured by Tokushu
Kika Kogyo Company Limited), the granules obtained in Example 1 and
in Comparative Example 1 at 20.degree. C. were introduced (1 g at a
time) into ion-exchanged water (99 g), with stirring at 600 rpm and
stirring was continued for 30 seconds. The mixtures were kept for 2
minutes, 5 minutes, 10 minutes and 30 minutes and the viscosities
were determined for each point in time with a Model B viscometer
(manufactured by Tokyo Kiki; rotation rate, 12 rpm;, with rotor
Number 3 after 30 seconds). The results of the measurements were
expressed as percentage viscosities achieved, according to:
"measurement result viscosity after 30 minutes.times.100"
with the viscosity achieved after 30 minutes being taken as 100%.
The measurement results for Examples 1 to 4 and for Comparative
Examples 1 to 4 are listed in Table 1, and the percentage
viscosities achieved are illustrated in FIG. 1.
TABLE-US-00001 TABLE 1 Time (minutes) 0 2 5 10 30 Example 1 0 95.6
96.9 98.0 100 Example 2 0 92.5 94.8 97.1 100 Example 3 0 91.1 93.2
96.5 100 Example 4 0 90.5 92.8 95.4 100 Comparative Example 1 0
48.0 69.0 85.0 100 Comparative Example 2 0 40.2 58.0 82.1 100
Comparative Example 3 0 36.5 54.1 78.4 100 Comparative Example 4 0
33.3 53.8 76.9 100 * Shows the % viscosity achieved.
[0045] In Examples 1 to 4, the degrees of binding of the xanthan
gum and metal salts were high and, since the percentage of the
surface of xanthan gum powder which had been modified was high,
viscosities were developed with excellent dispersion properties for
high percentages of xanthan gum, without the production of lumps
under gentle stirring conditions, and with uniform dispersion and
dissolution. In Comparative Examples 1 to 4, the degrees of binding
of the metal salts were low, since the percentages of the surfaces
of the xanthan gum powders which had been modified were low, the
dispersibility was low, lumps were produced during stirring and the
peak viscosities were reached after 30 minutes had elapsed.
Test Example 2
Example of Use in Beverages and Foodstuffs
[0046] Using the xanthan gum compositions manufactured in Examples
1 to 3, the French dressings for Examples 5 to 7 were manufactured
in the proportions listed in Table 2. In all the Examples,
viscosity developed and stabilized soon after simply mixing each of
the raw materials and no changes in viscosity were observed 30
minutes after dissolution.
TABLE-US-00002 TABLE 2 Example 5 Example 6 Example 7 Xanthan gum
composition Example Example Example 1 = 0.5 2 = 0.5 3 = 0.5
Vegetable Fat or Oil 38 38 38 Water 37.5 37.5 37.5 Granulated Sugar
12 12 12 Vinegar 9 9 9 Salt 1 1 1 Powdered garlic 1 1 1 Powdered
mustard 1 1 1 Totals 100 100 100 *Units: parts by weight
[0047] The present invention significantly reduces the time taken
for xanthan gum to dissolve and, in addition, it is an invention
which makes dissolution possible, without conventional dissolution
operations requiring skill or special art or equipment in, for
example, households.
* * * * *