U.S. patent application number 13/201386 was filed with the patent office on 2011-12-01 for citrus pulp fiber systems and gel-based dessert systems.
This patent application is currently assigned to Cargill Incorporated. Invention is credited to Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joel Rene Pierre Wallecan.
Application Number | 20110293814 13/201386 |
Document ID | / |
Family ID | 42312821 |
Filed Date | 2011-12-01 |
United States Patent
Application |
20110293814 |
Kind Code |
A1 |
Alexandre; Ben ; et
al. |
December 1, 2011 |
CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS
Abstract
Gel-based dessert systems, e.g., pudding systems, and preblend
systems include an edible lipid and citrus pulp fiber. One
particularly useful dry mix is made by homogenizing a combination
that includes citrus pulp fiber, an edible lipid, and water to form
a homogenized product. The combination includes 1-20 parts by
weight of the lipid for each part by weight of citrus pulp fiber.
The homogenized product is then dried to form a dry blend system.
It has been found that such a dry blend system can be used to
replace shortenings used in puddings and the like to reduce trans
and saturated fats while retaining or even improving rheology and
stability of the pudding.
Inventors: |
Alexandre; Ben; (Eppegem,
BE) ; Homsma; Catharina Hillagonda; (Bertem, BE)
; Liu; Linsen; (Irvine, CA) ; Surratt; Brian;
(Tucker, GA) ; Wallecan; Joel Rene Pierre;
(Vilvoorde, BE) |
Assignee: |
Cargill Incorporated
Wayzata
MN
|
Family ID: |
42312821 |
Appl. No.: |
13/201386 |
Filed: |
February 12, 2010 |
PCT Filed: |
February 12, 2010 |
PCT NO: |
PCT/US10/24015 |
371 Date: |
August 12, 2011 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61207699 |
Feb 15, 2009 |
|
|
|
Current U.S.
Class: |
426/577 |
Current CPC
Class: |
A23L 19/07 20160801;
B27N 3/04 20130101; A23V 2002/00 20130101; A23L 9/12 20160801; A23L
19/09 20160801; A23L 9/10 20160801 |
Class at
Publication: |
426/577 |
International
Class: |
A23L 1/0524 20060101
A23L001/0524; A23L 1/187 20060101 A23L001/187; A23L 1/0522 20060101
A23L001/0522 |
Claims
1. A method of forming a food product, comprising: homogenizing a
combination that includes citrus pulp fiber, an edible lipid, and
water to form a homogenized combination that includes 1-20 parts by
weight of the lipid for each part by weight of citrus pulp fiber;
and drying the homogenized composition to form a dry blend
system.
2. The method of claim 1 wherein drying the homogenized composition
comprises drying the homogenized composition in the presence of a
further ingredient.
3. The method of claim 1 wherein drying the homogenized composition
comprises drying the homogenized composition in the presence of at
least one of a starch and a sweetener.
4. The method of claim 1 wherein drying the homogenized composition
comprises adding the homogenized composition and at least one of a
starch and a sweetener to a fluid bed dryer.
5. The method of claim 1 further comprising mixing the dry blend
system with a liquid system to form a food system, wherein the
liquid system comprises at least one of water, a water miscible
liquid, a water immiscible liquid, and a microemulsion.
6. The method of claim 1 further comprising mixing the dry blend
system with a sweetener and a starch to form a gel-based dessert
system.
7. The method of claim 6 wherein the gel-based dessert system is a
dry blend system.
8. The method of claim 1 further comprising mixing the dry blend
system with a sweetener, a starch, and at least one of water or
milk to form a finished gel-based dessert product that comprises at
least about 20 wt % water and has a viscosity of at least about
10,000 mPa*s at 20.degree. C. and 10 s.sup.-1.
9. The method of claim 1 wherein the citrus pulp fiber has a water
binding capacity of from about 7 g of water to about 25 g of water
per gram of citrus pulp fiber, and an oil binding capacity of from
about 1.5 g of oil to about 10 g of oil per gram of citrus pulp
fiber.
10. A dry blend system comprising citrus pulp fiber and an edible
oil that has a solid fat content of no greater than 5 wt % at
0.degree. C.1 the dry blend system having been prepared by
homogenizing a combination that includes water, the citrus pulp
fiber, and 1-20 grams of the edible oil per gram of the citrus pulp
fiber and drying the homogenized combination.
11. The dry blend system of claim 10 wherein the dry blend system
further comprises at least one of a starch and a sweetener.
12. The dry blend system of claim 10 wherein the dry blend system
further comprises at least one of a starch and a sweetener, wherein
drying the homogenized combination comprises drying the homogenized
composition in the presence of the starch and/or sweetener.
13. A method of making a gel-based dessert system, comprising:
homogenizing citrus pulp fiber, an edible lipid, and water to form
a preblend system; and, thereafter, mixing at least a portion of
the preblend system with a sweetener and a starch.
14. The method of claim 13, further comprising drying the preblend
system to form a dry blend system, wherein the step of mixing at
least a portion of the preblend system comprises mixing the dry
blend system with the starch, the sweetener, and water.
15. The method of claim 13, wherein the edible lipid is an edible
oil having a solid fat content of no greater than 5 wt % at
0.degree. C.
16. The method of claim 13, wherein the edible lipid is an edible
oil containing no more than about 2% trans fat and less than about
20% FDA saturates.
17. The method of claim 16, wherein the edible oil is a mixture of
two different oils, at least one of which is selected from the
group consisting of rapeseed oil, soybean oil, corn oil, sunflower
oil, safflower oil, cottonseed oil, and olive oil.
18. The method of claim 13, wherein the edible lipid is a
non-hydrogenated edible oil containing no more than about 20% FDA
saturates.
19. (canceled)
20. (canceled)
21. (canceled)
22. (canceled)
23. (canceled)
24. (canceled)
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of a) U.S. provisional
application Ser. No. 61/207,699, filed 15 Feb. 2009 and entitled
"GEL-BASED DESSERT SYSTEMS INCORPORATING CITRUS PULP FIBER", and b)
U.S. provisional application Ser. No. 60/996,927, filed 11 Dec.
2007 and entitled "CITRUS PULP FIBER DRY BLEND SYSTEMS"; and is a
continuation-in-part of PCT International Application No,
PCT/US08/013,579, filed 11 Dec. 2008 and entitled "CITRUS PULP
FIBER DRY BLEND SYSTEMS", the entirety of each of which is
incorporated herein by reference.
DESCRIPTION OF THE DISCLOSURE
[0002] 1. Field of the Disclosure
[0003] The disclosure generally relates to dry blend systems and
food systems comprising citrus pulp fiber and an edible oil, and
methods of use thereof in foods. The advances disclosed herein have
particular utility in connection with structured fats low in trans
and saturated fats and in connection with gel-based dessert
systems.
[0004] 2. Background of the Disclosure
[0005] Food manufacturers are continuously challenged to find ways
to improve various qualities in food systems, such as improving
shelf life, improving flavor, reducing calories, replacing commonly
known food allergens, and keeping raw material production costs
low. To attain these objectives, food manufacturers often endeavor
to find substitutes to traditional materials, which can impart
these qualities in a better or more efficient manner and/or provide
the same qualities at a reduced cost. At the same time, however,
the appetizing and authentic nature of the food systems should be
sustained. Additionally, food manufacturers are also continuously
searching for ways to produce naturally-sourced food systems to
satisfy increasing consumer demand for healthy and natural foods.
Thus, there is a continuing need to develop food systems that can
achieve these desirable objectives.
[0006] Health-conscious consumers are also increasingly aware of
the types of fats in food products. Some consumers try to limit
saturated fat in their diet, citing concerns about increased blood
serum cholesterol. Partial hydrogenation of fats having lower
saturated fat levels provides the fat with plasticity similar to
traditional shortenings, e.g., tropical fats such as palm oil.
Unfortunately, partial hydrogenation increases the trans fat
content. Recent press coverage and regulatory labeling changes in
the United States have made consumers wary of trans fat, as
well.
[0007] It is also well-known that current processes for making
fruit juice, such as citrus fruit juice, employ extractors for
separating the juice-containing inner part of the fruit (often
referred to as coarse pulp, juice pulp, floating pulp, juice sacs,
or pulp fibers) from its outer peel. These processes produce
certain waste fruit materials, such as pulp fibers and peels. For
many years, problems with the disposal of waste fruit material have
prompted attempts to utilize this waste material. For example,
numerous attempts have been made to employ pulp fibers in foods
intended for human and/or pet consumption. Accordingly, in light of
the objectives discussed above, it is desirable to explore the use
of waste fruit materials, such as citrus pulp fiber, to develop
food systems which can achieve the desirable characteristics
discussed above.
SUMMARY OF THE DISCLOSURE
[0008] The present disclosure relates to compositions comprising
citrus pulp fiber and an edible lipid; methods of making such
compositions; and preblend systems, food systems, and finished food
products, e.g., puddings, that include citrus pulp fiber and an
edible lipid, preferably an edible liquid oil. One embodiment
provides a method of forming a food product This method involves
homogenizing a combination that includes citrus pulp fiber, an
edible lipid, and water to form a homogenized combination that
includes 1-20 grams the lipid for each gram of citrus pulp fiber.
The homogenized combination is then dried to form a dry blend
system. In one useful implementation, the method further includes
mixing the dry blend system with a sweetener, a starch, and,
optionally, water and/or milk to form a gel-based dessert system.
In one useful adaptation, the edible lipid is an edible oil
comprising no more than about 2% trans fat and less than about 20%
FDA saturates (defined below).
[0009] Another aspect provides a dry blend system comprising citrus
pulp fiber and an edible oil. The edible oil has a solid fat
content of no greater than 5 weight percent (wt %) at 0.degree. C.
This dry blend system has been prepared by homogenizing a
combination that includes water, the citrus pulp fiber, and 1-20
grams of the edible oil per gram of the citrus pulp fiber, then
drying the homogenized combination.
[0010] One further embodiment provides a method of making a
gel-based dessert system, e.g., a finished pudding. Citrus pulp
fiber, an edible lipid, and water are homogenized to form a
preblend system. Thereafter, at least a portion of the preblend is
mixed with a sweetener and a starch, e.g., an edible starch. In one
implementation of this process, the preblend system is dried to
form a dry blend system and the step of mixing at least a portion
of the preblend system comprises mixing the dry blend system with
the other ingredients. In an alternative implementation, the
preblend system is not dried, but instead retains the water used in
forming the preblend system.
[0011] Still another embodiment provides a gel-based dessert
product that includes a structured fat component, water, and an
edible starch. The structured fat component comprises citrus pulp
fiber and an edible oil and it has a solid fat content of no
greater than 5 wt % at 0.degree. C. The gel-based dessert product
may be devoid of hydrogenated lipids and have an FDA saturates
content of no more than 20%, e.g., less than 15% of the total fat
content of the gel-based dessert product.
[0012] One further embodiment constitutes a method of making a
gel-based dessert system that is a dry blend system. This method
includes forming an emulsion that comprises citrus pulp fiber,
water, and an edible oil having a solid fat content of no greater
than 5 wt % at 0.degree. C. The emulsion is contacted with a second
component that comprises at least one of a sweetener and a starch.
The emulsion and second component are dried to a combined water
content of no more than 10 wt %.
DESCRIPTION OF THE EMBODIMENTS
[0013] As noted above, the present disclosure sets forth a variety
of methods and compositions that utilize citrus pulp fiber and an
edible lipid. Before detailing those aspects of the disclosure,
though, it is useful to clarify the meanings of some of the terms
used in the following description.
Selected Definitions
[0014] As used herein, the term "dry blend system" is understood to
mean a system comprising about 90 to 100% dry ingredients (e.g.,
particulates, powders and the like) and 0 to about 10%
moisture.
[0015] As used herein, the term "food system" is understood to mean
systems comprising food products and beverages intended for human
and/or pet consumption. A food system can comprise a mixture of all
the ingredients of a particular food product prior to the
processing steps which results in the finished food product.
[0016] As used herein, the term "preblend system" is understood to
mean a system a subset of ingredients present in a food system. The
preblend system may be a dry blend system or may include more than
10% moisture; in some useful embodiments, the preblend includes
more than 50% water.
[0017] As used herein, the term "gel-based dessert system"
encompasses dry blend systems that are useful in making gel-based
desserts, food systems that are mixtures of most or all of the
ingredients for gel-based desserts, and finished gel-based dessert
products. Gel-based dessert products include puddings such as
traditional milk-based puddings, other dairy-based gel products
such as yogurt and custards, and non-dairy counterparts, such as
non-dairy puddings or soy yogurt.
[0018] As used herein, the term "citrus pulp fiber" and its
grammatical derivatives is understood to mean fiber derived from
the juice-containing inner part of citrus fruits, which is often
referred to as coarse pulp, juice pulp, floating pulp, juice sacs,
or pulp fibers. Citrus pulp fiber suitable for use herein can be
derived from any citrus fruit including, but not limited to,
oranges, tangerines, limes, lemons, grapefruits, and mixtures
thereof. In an aspect, the citrus pulp fiber can be derived from
orange fruit of any variety, for example Valencia oranges,
Early/Mid-Season oranges, blood oranges, or mandarin oranges.
[0019] As used herein, the term "Valencia orange" or "Valencia
orange fruit" refers to orange fruit from the genotype or variety
Valencia, which usually mature relatively late in the harvest
season as compared with other citrus fruit, e.g., orange fruit
generally maturing during the months of March through June.
Examples of Valencia orange fruit include, but are not limited to,
Florida Valencia orange fruit, California Valencia orange fruit,
and Brazilian Valencia orange fruit. As used herein, the term
"Early/Mid-Season orange" or "Early/Mid-Season orange fruit"
("E/M") refers to orange fruit which usually mature during the
early to middle part of the harvest season, e.g., orange fruit
generally maturing during the months of October through February.
Examples of Early/Mid-Season orange fruit include, but are not
limited to, Florida Early/Mid-Season oranges (such as the Hamlin,
Parson, Brown, and Pineapple varieties). Brazilian Early/Mid-Season
orange fruit (such as the Pera Rio and Natal varieties), and
California Early/Mid-Season orange fruit (such as the California
Navel variety).
[0020] As used herein, the term "replace" and its grammatical
variations is understood to mean using the disclosed preblend
system comprising citrus pulp fiber to replace all or some solids
(e.g., lipids, proteins, and/or carbohydrates) in a food system,
where citrus pulp fiber performs the functional roles of said
replaced solids. Without being limited by theory, it is thought
that the functionality for each and/or all of the replaced solids
in a food system is mimicked by the preblend system comprising
citrus pulp fiber. The disclosed preblend system is thought to
provide similar and consistent organoleptic properties in a food
system, where such properties are traditionally supplied by the
replaced solids. In this way, the disclosed preblend system can
restore the functional requirements (often in a lesser amount
compared to the replaced solids) in a food system, due to the
unique properties linked with the disclosed preblend system.
Similarly, the ability of the disclosed preblend system to mimic
functionalities allows manufacturers to reduce costs and/or offer
cleaner ingredient declarations.
[0021] As used herein, the term "devoid" and its grammatical
variations is understood to mean containing at most trace amounts
of a substance (e.g., less than 0.5 wt. %).
[0022] As used herein, the term "synergy" and its grammatical
variations refer to the interaction of elements that, when
combined, produce a total effect greater than the sum of the
individual elements.
[0023] The U.S. Food and Drug Administration defines saturated
fatty acids as the sum of lauric (C12:0), myristic (C14:0),
palmitic (C16:0) and stearic (C18:0) acids; as used herein, the
term "FDA saturates" means this sum. Unless total saturate content
is specified, the saturated fatty acid values expressed here
include only "FDA saturates". All fatty acid percentages and trans
fat percentages herein are percent by weight of the total fatty
acid content. The fatty acid content of the oil may be determined
in accordance with American Oil Chemists' society method AOCS
Ce1c-89.
Citrus Pulp Fiber
[0024] A variety of citrus pulp fibers are commercially available,
including a line of food grade products available from Fiberstar,
Inc. of Wilmar, Minn., USA (http://www.fiberstar.net/) under the
trade name CITRI-FI, e.g., CITRI-FI 100 and CITRI-FI 100M40. In one
implementation, citrus pulp fiber can be extracted by the processes
described in United States Patent Application Publication No. US
2006/0115564, entitled "PROCESS OF EXTRACTING CITRUS FIBER FROM
CITRUS VESICLES", the entirety of which is incorporated herein by
reference.
[0025] Some preferred embodiments utilize citrus pulp fibers that
have a water binding capacity of from about 7 g of water to about
25 g of water per gram of citrus pulp fiber, and an oil binding
capacity of from about 1.5 g of oil to about 10 g of oil per gram
of citrus pulp fiber. The water binding capacity of the citrus pulp
fibers can be measured by preparing samples in double and averaging
the results to arrive at the final result, according to the
following procedure: 0.5 g of the fiber (dry powder) can be placed
into a 50 mL centrifuge tube and weighed (noted as W1). Then 40 g
of milli-Q water (noted as W2) can be added. The tube can then be
closed and stirred by hand for one minute. The tube can be
submitted to centrifugation for five minutes at 2000 rpm, and the
supernatant can then be decanted and weighed (noted as W3) The
water binding capacity (WBC) of the fibers can be calculated by the
following formula: WBC=(W2-W3)/W1. The WBC is expressed as grams of
water per gram of fiber (g water/g fiber).
[0026] The oil binding capacity of the citrus pulp fibers can be
measured by centrifuging 5% powder dispersion and weighing the
precipitate. Samples can be prepared and measured according to the
following procedure: 2.5 g of powdered fiber (noted as W1) can be
dispersed in 50 g of standard quality soya oil (noted as W2) a 300
mL beaker. The samples can be stirred for 10 minutes at about 500
rpm until the fibers are completely dispersed. The samples can be
left for 30 minutes until they are adapted to the hydrophobicity.
The samples can be stirred again after adapting, and 45 g of the
sample can be transferred to a centrifuge tube. The weight of the
tube can be noted as W3, and the total weight of the centrifuge
tube with the sample can be noted as W4. The tubes containing the
sample can be centrifuged for five minutes at 3800 rpm, the
supernatants decanted, and the centrifuged tubes containing the
precipitated weighed (noted as W5).
[0027] The oil binding capacity (OBC) of the fibers can be
calculated by the following formula: OBC=W.sub.co/W.sub.cp, where
W.sub.cp can be calculated as W.sub.cp (W.sub.p/100).times.(W4-W3),
and W.sub.co can be calculated as W.sub.co=W5-W3-W.sub.cp. W.sub.p
(percent of product in sample dispersion) can be calculated as
W.sub.p=W1.times.100/(W1+W2). W.sub.o (percent of oil in sample
dispersion) can be calculated as W.sub.o=W2.times.100/(W1+W2). The
OBC is expressed as grams of oil per gram of fiber (g oil/g
fiber).
Edible Lipids
[0028] The disclosed preblend system also includes an edible lipid.
Any edible lipid can be used in the present disclosure. Suitable
lipids include, but are not limited to, vegetable oils and fats,
lauric oils and fats, milk fat, animal fats, marine oils, partially
digestible and nondigestible oils and fats, surface-active lipids,
and mixtures thereof. Useful vegetable oils and fats include, but
are not limited to, triacylglycerols based on C.sub.18 unsaturated
fatty acids, such as oleic acids, linoleic acids, and mixtures
thereof. Non-limiting examples of useful unhydrogenated, partially
hydrogenated, and fully hydrogenated vegetable oils include oils
derived from rapeseed (e.g., canola), soybeans; safflowers, olives,
corn, maize, cotton seeds, olives, palm, peanuts, flaxseeds,
sunflowers, rice bran, sesame, cocoa butter, and mixtures thereof.
Useful lauric oils and fats include; but are not limited to,
triacylglycerols based on lauric acid comprising 12 carbon atoms.
Non-limiting examples of useful lauric oils and fats include
coconut oil, palm kernel oil, babassu oil, and mixtures thereof.
Non-limiting examples of useful animal fats include lard, beef
tallow, egg lipids, intrinsic fat in muscle tissue, and mixtures
thereof. Non-limiting examples of useful marine oils include
triacylglycerols based on .OMEGA.-3 polyunsaturated fatty acids,
such as docosahexanoic acid, menhaden oil, herring oil, and
mixtures thereof.
[0029] Partially digestible and nondigestible oils and fats can be
useful in certain applications because they impart little or no
calories to a food system and can impart a hypocholesterolemic
capability to foods that incorporate said fats and oils.
Non-limiting examples of such fats and oils include polyol fatty
acid polyesters, structured triglycerides, plant sterols and sterol
esters, other nondigestible lipids such as esterified propoxylated
glycerin (EPG), and mixtures thereof. Examples of useful plant
sterols and esters include but are not limited to sitosterol,
sitostanol, campesterol, and mixtures thereof. Examples of
partially digestible and nondigestible oils and fats that can
provide food systems with a hypocholesterolemic capability include
but are not limited to sucrose polyesters, such as those sold under
the trade name of Olean.RTM. by the Procter & Gamble Company of
Cincinnati, Ohio.
[0030] Conventional puddings typically employ plastic fats, such as
vegetable shortening, to provide a desirable rheology and mouth
feel to the pudding. Plastic fats have relatively high solid fat
content (SFC), with the crystalline solid fat providing structure
and plasticity. The solid fat content will vary with temperature,
but a plastic fat may be generally defined as a fat having a SFC of
10-30 wt % at the relevant temperature. Typical all-purpose bakery
shortenings, for example, commonly have a SFC of about 12 wt % at
30.degree. C. and a SFC of about 30 wt % at about 15.degree. C.,
meaning that they are plastic at about 15-30.degree. C. At
refrigeration temperatures, the SFC would be higher than 30 wt %.
Conventional roll-in shortenings of the type used to make Danish
pastries and the like have even higher SFC levels than all-purpose
shortenings, with a plastic temperature range closer to
25-40.degree. C. and SFCs at 10.degree. C. approaching 50 wt %.
[0031] Unfortunately, conventional vegetable shortenings tend to be
high in trans fats and/or saturated fats. For example, many
vegetable shortenings are formed by partially hydrogenating
vegetable oils that are liquid at room temperature, such as soybean
oil or cottonseed oil. The process of partially hydrogenating the
oil creates both saturated fats and trans fats, with most
conventional partially hydrogenated vegetable shortenings
containing over 25%, typically 30% or more, trans fats (i.e., over
25 wt %, typically 30 wt % or more, of the fatty acids in the oil
have at least one double bond in a trans configuration). The
saturated and trans fats provide the solid fat content necessary to
provide the desired degree of plasticity. If a food product
manufacturer in the United States wants to indicate on the product
label that the product has 0 g of trans fat per serving (often
called "trans-free"), though, the high levels of trans fat limits
the amount of partially hydrogenated vegetable shortening included
in the product.
[0032] To reduce trans fats, vegetable shortenings can instead be
made using tropical oils such as palm oil and coconut oil. These
fats are high in saturated fat, with palm oils typically containing
at least 50% FDA saturates (i.e., at least 50 wt % of the fatty
acids in the oil are FDA saturates, as defined above) and coconut
oil typically containing more than 90% FDA saturates. Some
manufacturers also employ fully hydrogenated oils, such as fully
hydrogenated soybean oil, to increase saturates without driving up
trans fat content. Using such fats to provide plasticity minimizes
trans fat content, but increases the saturated fat content of the
finished food product. Because the US and other countries require
food labels to state the saturated fat content of the food, using
these vegetable shortenings can also adversely impact consumer
acceptance.
[0033] As explained below, some embodiments of the disclosed
preblend systems can provide a structured fat system with little or
no trans fats and relatively low saturated fat content. In such
embodiments, the preblend system may employ an edible liquid oil,
preferably a non-hydrogenated liquid oil. This liquid oil may be
substantially free of solid fat at 25.degree. C., i.e., have a
solid fat content at 25.degree. C. ("SFC 25") of approximately 0 wt
%, and a solid fat content at 0.degree. C. ("SFC 0") of no more
than about 5 wt %, desirably less than 2%. Many suitable oils are
substantially free of solid fat at C, i.e., have a SFC 0 of
approximately 0 wt %. Solid fat content may be measured using
nuclear magnetic resonance in accordance with American Oil
Chemists' Society method AOCS Cd 16b-93.
[0034] The edible liquid oil in the disclosed preblend system may
also have a relatively low Mettler Dropping Point (MDP). Many
edible lipids contain a variety of triacylglycerols and do not have
a single, clearly defined melting point. The MDP, which may be
thought of as the temperature at which a solid fat becomes fluid to
flow, is measured in accordance with American Oil Chemists Society
method Cc 18-80. In some advantageous implementations of the
disclosed preblend system, the disclosed preblend system includes
edible oil having an MDP of less than 10.degree. C., preferably no
greater than 5.degree. C., e.g., 0.degree. C. or less.
[0035] In certain useful embodiments, the oil used in the preblend
system is a non-hydrogenated oil low in both trans fats and
saturated fats. Many commercially produced vegetable oils will have
trace amounts of trans fats that are generated during the process
of refining, bleaching, and deodorizing crude vegetable oils, so
the oil may not be completely free of trans fat. In one embodiment,
the trans fat content is no greater than 5%, e.g., no greater than
3% or no greater than 2%. The FDA saturates of the oil in such a
preblend system is desirably less than 30%, desirably no greater
than 20%, preferably no greater than 15%.
[0036] Suitable oils for producing such lower trans- and
saturated-fat preblend systems include, but are not limited to,
non-hydrogenated and/or lightly hydrogenated rapeseed oil (e.g.,
canola oil), soybean oil, sunflower oil, safflower oil, corn oil,
cottonseed oil and peanut oil. Specialty canola, soybean, and
sunflower oils that have elevated oleic acid levels and/or reduced
linolenic acid levels are very useful in preparing gel-based
dessert systems that require longer shelf life; CLEAR VALLEY 65 and
CLEAR VALLEY 75 brand canola oils (Cargill, Incorporated of
Wayzata, Minn., USA, referred to below as "Cargill") are deemed
particularly well-suited for such applications. These oils may be
used alone or in combination, such as using both rapeseed oil and
cottonseed oil in the preblend system. To improve stability or
functional characteristics, the edible oil used in forming the
preblend system may also include a hydrogenated oil, such as fully
hydrogenated soybean oil, at an addition level that will leave the
preblend system with the desired trans- and saturated-fat
content.
[0037] Conventional wisdom suggests that the oil used to prepare
gel-based dessert systems, especially puddings, should be a
shortening or the like that has a relatively high solid fat
content, e.g., an SFC 25 of 10 wt % or more. That same wisdom
suggests that using a liquid oil, e.g., one having an SFC 0 of less
than 5 wt %, will yield a gel-based dessert system with
questionable viscosity and texture and with reduced stability.
Unexpectedly, the disclosed preblend systems using such a liquid
oil produce gel-based dessert systems having similar stability and
higher viscosity than comparable conventional compositions
employing shortening.
[0038] In situations where lipids also act as emulsifiers, the
disclosed preblend system can be useful as a lipid (emulsifier)
substitute, without compromising desirable properties. Thus, in an
aspect, the disclosed preblend system can be used as substitutes
for a system comprising such lipids including, but not limited to,
lecithin, polysorbate, partially hydrogenated oils, and mixtures
thereof. Accordingly, the disclosed preblend system can replace all
or some of the lipid solids used in various food systems, thereby
reducing the solids content present therein.
Optional Components of the Preblend System
[0039] Preblend systems in accordance with this disclosure may
include any number of optional ingredients that are useful in
forming a desired finished food product. As explained below, the
disclosed preblend system may be a dry blend system or a wet blend
system that includes more than 10% moisture. Such a wet blend
system may include more than 20% water, e.g., 40-99% water. More
generally, the disclosed wet blend system may include a liquid
system that can be one or more of water; water miscible liquids,
water immiscible liquids, and microemulsions. Non-limiting examples
of water miscible liquids include milk; milk protein containing
liquids, such as cream; buttermilk, whey, and yogurt; ice cream;
soy milk based liquid; alcohol containing liquid; and mixtures
thereof. Non-limiting examples of water immiscible liquids include
hydrophobic, lipid-based liquids, such as vegetable oil, cocoa
butter, oils derived from rice bran, and mixtures thereof.
[0040] As used herein, "microemulsions" is understood to mean a
dispersion of two immiscible liquids (one liquid phase "dispersed"
and the other being "continuous") in which the individual droplets
of the dispersed phase have an average radius of less than about
1/4 of the wavelength of light, for example less than about 1,400
.ANG.. In an aspect, the microemulsion can comprise oil and water.
In another aspect, the wet system can further comprise at least one
additive selected from the group consisting of electrolytes, trace
elements, fats, flavoring agents, antioxidants, edible acids,
vitamins, minerals, buffering salts, colorants, preservatives,
emulsifiers, sweeteners, and mixtures thereof.
[0041] In other aspects, the disclosed preblend system may include
one or more of sweeteners and/or other carbohydrates, dairy or egg
products, emulsifiers, and other additives. Suitable examples of
sweeteners include, but are not limited to, monosaccharides,
disaccharides, oligosaccharides, polysaccharides, sugar alcohols,
and mixtures thereof. For instance, useful monosaccharides can
include tetroses, such as erythrose; pentoses, such as arabinose,
xylose, and ribose; hexoses, such as glucose (dextrose), fructose,
galactose, mannose, sorbose, and tagatose; and the like. As another
example, useful disaccharides can include sucrose, maltose,
trehalulose, melibiose, kojibiose, sophorose, laminaribiose,
isomaltose, gentiobiose, cellobiose, mannobiose, lactose, leucrose,
maltulose, turnanose, and the like. Suitable sweeteners also
include nutritive and non-nutritive high-intensity sweeteners,
e.g., saccharin, aspartame, sucralose, acesulfame potassium, stevia
glycosides, and monatin.
[0042] The disclosed preblends may include carbohydrates other than
sweeteners, such as other digestible, partially digestible, and
nondigestible polysaccharides. Non-limiting examples of useful
digestible polysaccharides include glycogen; starches that are
derived from rice, corn, maize, barley, soybeans, sunflower,
canola, wheat, oats, rye, potato, and cassava; maltodextrin
obtained by the partial hydrolysis of starch; and mixtures thereof.
Suitable types of starches can be native, unmodified starches;
pre-gelatinized starches; chemically modified starches; high
amylase starches; waxy starches; mixtures thereof; and the
like.
[0043] Useful nondigestible polysaccharides can be water-soluble or
water-insoluble. Non-limiting examples of water-soluble and
predominately water-soluble, nondigestible polysaccharides include
oat bran, barley bran; psyllium, pentosans; plant extracts such as
pectins, inulin, and beta-glucan soluble fiber; seed galactomannans
such as guar gum and locust bean gum; plant exudates such as gum
arabic, gum tragacanth, and gum karaya; seaweed extracts such as
agar, carrageenans, alginates, and furcellaran; cellulose
derivatives such as methylcellulose, carboxymethyl cellulose, and
hydroxypropyl methylcellulose; microbial gums such as xanthan gum
and gellan gum; hemicellulose; polydextrose; and mixtures thereof.
Non-limiting examples of suitable water-insoluble and predominantly
water-insoluble nondigestible polysaccharides include cellulose,
microcrystalline cellulose, brans, resistant starch, and mixtures
thereof.
[0044] In an embodiment, the disclosed preblend system can
demonstrate synergy with carbohydrates, such that the combined
total effect in a food system is greater than the sum of the effect
of the carbohydrate alone or the preblend system devoid of
carbohydrate in a food system. For example, a preblend system
comprising citrus pulp fiber and at least one carbohydrate can be
used in a food system, wherein the citrus pulp fiber and
carbohydrate synergistically act to improve functionality
including, but not limited to, emulsion stability, reduced
syneresis, increased oil binding capacity, and the like.
Non-limiting examples of food systems in which the disclosed
preblend system can demonstrate synergy with carbohydrates include,
but are not limited to, gel-based dessert systems such as dairy and
non-dairy puddings, custards, and yogurts. In one useful
implementation, the citrus pulp fiber can synergistically act with
carbohydrates, such as an n-octenyl succinate (nOSA) starch, to
improve functionality.
[0045] In situations where carbohydrates also act as emulsifiers,
the disclosed preblend system can be useful as a carbohydrate
(emulsifier) substitute, without compromising desirable properties.
Thus, in an aspect, the disclosed preblend system can be used as
substitutes for systems comprising such carbohydrates including,
but not limited to carboxy methylcellulose, sodium stearoyl
lactlyate, mono- and diglycerides, and mixtures thereof.
Accordingly, the disclosed dry blend system can replace all or some
of the carbohydrate solids used in various food systems, thereby
reducing the solids content present therein.
[0046] In an aspect, the disclosed preblend system can comprise
dairy products, such as cream, whole milk, buttermilk, skim milk,
nonfat milk solids, whey, whey protein concentrate, whey protein
isolate, and mixtures thereof. Such dairy products are particularly
useful in making dairy pudding systems and other dairy gel-based
dessert systems. Other suitable dairy or egg products include dairy
proteins, e.g., milk proteins, and egg proteins, which can provide
a variety of functions including, but not limited to, texturizing,
emulsifying, and providing nutritional value. The dairy proteins
may be derived from the dairy products enumerated above.
Non-limiting examples of suitable milk proteins include, but are
not limited to, caseinates, such as sodium caseinate, calcium
caseinate, and paracaseinate (rennet casein); and whey proteins,
such as beta-lactoglobulin and alpha-lactalbumin. The egg proteins
can be derived from any avian egg, including but not limited to
chickens, ducks, and geese. Non-limiting examples of suitable egg
proteins include, but are not limited to liquid egg white proteins,
liquid egg yolk proteins, and egg protein powders.
[0047] The disclosed preblend system can also replace the amount of
dairy and egg protein solids used in a food system. In an
embodiment, the disclosed preblend system can be advantageously
used to effectively replace all or some of a food system comprising
caseinates and/or traditional, synthetic emulsifiers. As a
non-limiting example, the disclosed preblend system can
advantageously be incorporated into a gel-based dessert system to
provide suitable stability and emulsification, without the use of
caseinates or with a reduced amount of caseinates. In addition, the
disclosed preblend may provide thermal stability to gel-based
dessert systems during heat treatments.
[0048] Preblends of the disclosure may also include one or more
emulsifiers. Food emulsifiers have long been used in processed
foods containing fats and oils to stabilize water and oil
emulsions. Water and oil emulsions can be broadly categorized into
two types: oil-in-water (o/w) emulsions, such as milk, ice cream,
and some puddings, where oil is the dispersed phase and water the
continuous phase; or water-in-oil (w/o) emulsions, such as
margarine and butter, where water is the dispersed phase and oil
the continuous phase.
[0049] Emulsions are not thermodynamically stable and can break
down in a variety of ways. The particles can recombine or coalesce
(breaking and coalescence), ultimately returning to the original
two immiscible phases. In other situations, the emulsion can
undergo phase inversion, whereby the oil and water change places so
that an o/w emulsion becomes a w/o emulsion. Another form of
emulsion instability happens where the particles retain their
identities but become non-uniformly distributed in the container.
This can happen either by flocculation, where particles cluster
together and form clumps, or by creaming, where the density
difference between the particles and the continuous phase causes
gravitational separation. Whatever the mechanism, emulsion
instability can disturb and damage a food system.
[0050] Emulsifiers reduce surface tension between the two
immiscible phases due to their molecular structure. Emulsifiers
have both a polar group with an affinity for water (hydrophilic)
and a non-polar group with an affinity for oil (lipophilic). The
presence of both regions on an emulsifier molecule allows it to
orient itself at the phase interface and lower the interfacial
energy that leads to emulsion instability. Generally, traditional,
synthetic food emulsifiers can be partial esters of fatty acid and
polyols, and/or water soluble organic acids. Non-limiting examples
of traditional food emulsifiers include propylene glycol esters of
fatty acids, polyglycerol esters of fatty acids, polysorbates,
mono- and diglycerides (MDG), lecithin, and sodium stearoyl
lactylate. Hydrocolloids and protein, such as gelatin, egg
proteins, and dairy proteins, can also be used as emulsifiers.
[0051] However, at least one disadvantage of using traditional,
synthetic emulsifiers arises due to governmental food regulations
and/or religious practice limitations which ban specific additives
in certain food systems. For example, sodium stearoyl lactylate is
not permitted in dairy creamer food systems under Canadian
regulations. As another example, gelatins are not permitted in food
systems under kosher food practices. Thus, a material which
functions like an emulsifier but does not encounter these types of
limitations can be widely useful as an emulsifier substitute,
thereby allowing market penetration into various culturally and
regulatory food restrictive market segments. Moreover, such an
emulsifier substitute material which is sourced from natural
materials can be used to produce naturally-sourced food systems to
satisfy increasing consumer demand for healthy and natural
foods.
[0052] In an aspect, the disclosed preblend system can possess
similar functional characteristics as a preblend system comprising
traditional, synthetic and natural emulsifiers. Without intending
to be limited by theory, it is believed that citrus pulp fibers
possess both hydrophilic and lipophilic regions and can thereby act
as emulsifiers. Accordingly, the disclosed preblend system
comprising citrus pulp fiber (which is sourced from natural
materials) can be used to produce naturally sourced food systems to
satisfy increasing consumer demand for healthy and natural
foods.
[0053] For example, the disclosed preblend system can effectively
replace some or all of the traditional, synthetic and natural
emulsifiers in a wide variety of food systems including, but not
limited to, gel-based dessert systems. One commercially promising
implementation is a pudding system that is devoid of any added
emulsifier, especially a pudding system that is devoid of any
synthetic emulsifier.
[0054] In another aspect, a dry blend system comprising citrus pulp
fiber, an edible lipid, and lecithin can synergistically improve
the emulsion functionality discussed above. Without intending to be
limited by theory, it is believed that the presence of hydrophilic
and lipophilic regions on citrus pulp fibers contributes to
competition at the phase interface between the citrus pulp fiber
and emulsifier, thereby producing a functionality greater than that
predicted by the separate effects of the individual agents.
[0055] The disclosed preblend system can also comprise a
hydrocolloid. Any hydrocolloid can be used in the presently
disclosed preblend system. As used herein, "hydrocolloid" is
understood to mean any hydrophilic colloidal material, which
absorbs water, thus increasing viscosity. A hydrocolloid can impart
smoothness and body texture to food systems. Suitable hydrocolloids
include, but are not limited to, plant-derived gums, such as plant
exudates, plant seed gums, plant cereal grains, mannan gums,
pectins, and seaweed extracts; fermentation gums; animal products;
and mixtures thereof. As an example, hydrocolloids used in
hydrocolloid confectionery can include agar, alginates, xanthan
gum, gellan gum, carob bean gum, gum arabic, pectin, gelatin,
carrageenan, konjac gum, starch derivatives, and mixtures
thereof.
[0056] As another example, hydrocolloids that can form
thermoreversible gels or contribute to the formation of thermo
reversible gels can be useful. Such hydrocolloids include, but are
not limited to, kappa-carrageenan, iota-carageenan, xanthan gum,
gellan gum, and mannan gums (such as locust bean gum (LBG); konjac
gum, tara gum, and cassia gum.) As used herein, "contribute to the
formation of thermoreversible gels" is understood to mean gums that
may not form thermoreversible gels individually but can form
thermoreversible gels when combined with another hydrocolloid, such
as carageenan. As a further example, gums that do not form
thermoreversible gels can also be useful hydrocolloids. Such
hydrocolloids include dextrins (such as maltodextrin), proteins,
gum arabic, and polyvinylpyrrolidone.
[0057] In an embodiment, the disclosed preblend system can
demonstrate synergy with hydrocolloids, such that the combined
total effect in a food system is greater than the sum of the effect
of the hydrocolloid alone or the preblend system devoid of
hydrocolloid in a food system. For example, a preblend system
comprising citrus pulp fiber, an edible lipid, and at least one
hydrocolloid can be used in a food system, wherein the citrus pulp
fiber and hydrocolloid synergistically act to improve functionality
including, but not limited to, emulsion stability, reduced
syneresis, increased oil binding capacity, and the like. As an
example, a preblend system comprising citrus pulp fiber, an edible
oil, and at least one hydrocolloid can synergistically improve the
viscosity and suspension functional characteristics described above
in a gel-based dessert system.
[0058] In a further aspect, the disclosed preblend system can also
replace plastic fat content in food systems including, but not
limited to, gel-based dessert systems. For example, and as
discussed below, the disclosed dry blend system can effectively
replace all or some of the shortening present in pudding products
while achieving desired organoleptic properties, finished product
performance, and consumer acceptability.
[0059] Various agents, such as hydrocolloids, lipids,
carbohydrates, and proteins, are included in food systems to
provide a multitude of desirable properties, such as stability,
emulsification, shear tolerance, acid tolerance, water absorption,
thickening, acidulation, suspension, and the like. However, by
decreasing or eliminating the amount of certain agents used (e.g.,
emulsifiers, fats, proteins, etc.) the disclosed preblend systems
can reduce the solids content present in food systems, or replace
certain solids in food systems.
[0060] Optionally, the disclosed preblend system can further
comprise one or more additives to improve the flavor, color,
texture, appearance, nutrition and/or other properties of the dry
blend system. Non-limiting examples of such additives include, but
are not limited to, electrolytes, trace elements, flavoring agents,
antioxidants, edible acids, vitamins, minerals, buffering salts,
colorants, preservatives, and mixtures thereof. When used in any
embodiment, such additives are added in effective amounts.
[0061] As used herein, the term "edible acid" is understood to mean
any water soluble acid material having a pK.sub.a of less than
about 5 that is safe for ingestion by humans. Examples of edible
acids include, but are not limited to, citric acid, ascorbic acid,
malic acid, succinic acid, adipic acid, gluconic acid, tartaric
acid, fumaric acid, phosphoric acid, mono-potassium phosphate, and
mixtures thereof.
[0062] Examples of suitable electrolytes include, but are not
limited to, sodium, potassium, chloride, calcium, magnesium, and
mixtures thereof. In an embodiment, trace elements can be included,
such as chromium, copper, selenium, iron, manganese, molybdenum,
zinc, and mixtures thereof.
[0063] Non-limiting examples of suitable flavoring agents include
natural and synthetically prepared flavoring agents, non-caloric
sweeteners, bracers, and flavanols. As used herein, the term
"flavoring agent" encompasses seasonings and spices. Any natural or
synthetic flavoring agent can be used in the present disclosure,
such as sweet flavors, fruit flavors, natural botanical flavors,
savory flavors, and mixtures thereof. Savory flavors include, but
are not limited to, grain-based flavors, spice-based flavors, and
buttery-type flavors. Sweet flavors include, but are not limited
to, chocolate, praline, and caramel. Non-limiting fruit flavors
include apple, citrus, grape, raspberry, cranberry, cherry, and the
like. These fruit flavors can be derived from natural sources such
as fruit juices and flavor oils, or else be synthetically prepared.
Non-limiting natural botanical flavors include aloe vera, ginseng,
gingko, hawthorn, hibiscus, rose hips, chamomile, peppermint,
fennel, ginger, licorice, lotus seed, schizandra, saw palmetto,
sarsaparilla, safflower, St. John's Wort, curcuma, cardamom,
nutmeg, cassia bark, buchu, cinnamon, jasmine, haw, chrysanthemum,
water chestnut, sugar cane, lychee, bamboo shoots, and the like.
The flavoring agents can be available as concentrates, extracts, or
in the form of synthetically produced flavoring esters, alcohols,
aldehydes, terpenes, sequiterpenes, and the like.
Methods of Making a Preblend
[0064] The disclosed preblend systems can be prepared by any manner
known to those skilled in the art. For example, the ingredients of
the preblend system can be physically mixed together to produce a
dry or wet blend system. As highlighted below, food systems that
incorporate lipid and citrus pulp fiber in accordance with this
disclosure can exhibit improved functionality (e.g., viscosity)
over systems that omit citrus pulp fiber even if the food system is
prepared by separately adding the lipid and the citrus pulp
fiber.
[0065] Certain useful aspects of the disclosure provide preblend
systems with substantially improved functionality by homogenizing
and/or forming an emulsion comprising an edible lipid, citrus pulp
fiber, and water. In some implementations, this preblend system is
used in preparing a more complete food system with a majority or
all of the water intact. In other implementations, this preblend
system is dried to create a dry blend system.
[0066] In one aspect, the disclosed preblend systems may be formed
by homogenizing a combination that includes an edible lipid, citrus
pulp fiber, and water. As noted below, homogenization using at
least one of high-pressure valve homogenization and high-shear
homogenization can form an emulsion that may be beneficial. If so
desired, though, these or any other known homogenization techniques
may be used without forming an emulsion.
[0067] The lipid, citrus pulp fiber and water may be mixed in any
desired proportions that yield the desired functionality in the
preblend system. Exemplary embodiments that employ a liquid oil
(e.g., SFC 0 of no more than 5 wt %) may have between about 0.5 and
about 20 parts by weight of oil for each part by weight of citrus
pulp fiber, i.e., having a weight ratio of oil to citrus pulp fiber
of about 0.5 to about 20. In some aspects, the weight ratio of
lipid to citrus pulp fiber may be no more than 20, e.g., no more
than 19, no more than 15, or no more than 10. In forming a preblend
system for use in a gel-based dessert system, weight ratios of
lipid to citrus pulp fiber of 1-20, e.g., 2-15 or 2-10, should be
satisfactory for a wide range of useful food products. (In
comparing the relative weights of oil and citrus pulp fiber and in
calculating these weight ratios, the weight of the citrus pulp
fiber is on a dry basis.)
[0068] As noted above, the homogenized combination used in forming
the disclosed preblend system may also include water. This water
may be added as water, e.g., filtered water, or may instead be
added as part of a liquid system that includes water, e.g., milk or
the like.
[0069] The water content of the homogenized combination may be
varied within a fairly wide range. If the homogenized combination
is intended for use as a wet blend system, the water content in the
preblend system may be sufficient to make up the entire water needs
of the finished food composition. As explained below, it may be
advantageous if the homogenization forms an emulsion, e.g., a
water-in-oil emulsion. In such an embodiment, the water content may
be chosen to form an emulsion that will be stable long enough to
allow the preblend system to be further processed, e.g., by mixing
with other ingredients to form a further preblend system or a food
system that includes most or all of the ingredients of the finished
food product. In certain useful embodiments, the homogenized
composition may comprise about 40-99 wt % water, e.g., 75-95 wt %
water. One useful wet preblend system comprises 80-98 wt % water,
such as 84-98 wt %, 84-92 wt %, 85-98 wt %, or 85-92 wt % water.
The preceding discussion noted that the disclosed wet blend systems
may use a liquid system that includes water, water miscible
liquids, and/or microemulsions. In calculating the water content of
such a preblend system, the weight of water present in the preblend
system may be taken as the weight of water in the water miscible
liquids and/or microemulsions rather than the entire weight of the
water miscible liquids and/or microemulsions.
[0070] Instead of being expressed as the weight percent of the
homogenized composition, the water content in the homogenized
composition may be expressed as a weight ratio of water to citrus
pulp fiber. In some embodiments, the weight ratio of water to
citrus pulp fiber in the preblend may be between 40 and 99, e.g.,
75-95.
[0071] The homogenized composition may be homogenized in a variety
of ways. Preferably, the homogenization is sufficient to form an
emulsion, e.g., a water-in-oil emulsion. High-pressure valve
homogenization (HPVH) has been found effective in creating a
suitable emulsion. Suitable HPVH operating pressures will vary
based on the valve design employed, the specific composition being
homogenized, and the like, but those skilled in this area can
readily determine appropriate operating conditions to form a
suitably stable emulsion for the intended use. Those skilled in the
art will also appreciate that high shear mixing and other
techniques conventionally employed it making emulsions may also be
adapted for use in homogenizing the lipid, citrus pulp fiber, and
water to form the disclosed preblend system.
[0072] As mentioned previously, the disclosed preblend system may
optionally included an added emulsifier, e.g., lecithin or sodium
stearoyl lactlyate, to improve the disclosed food system and
finished food products made using the disclosed food system. If the
food system is to include an emulsifier, adding the emulsifier to
the homogenized composition may yield a more stable homogenized
emulsion.
[0073] Some embodiments provide a preblend system that is at least
partially dried after homogenization. Drying can both reduce
shipping costs and reduce water activity in the preblend; lower
water activity contributes to greater storage stability. In a
commercially useful implementation, the homogenized composition is
dried to a moisture content of less than 15%, preferably no greater
than 10% to form a dry blend system.
[0074] The initial wet blend system may be dried in a variety of
ways. For example, freeze drying and fluidized bed drying have been
found to yield dry blend systems with surprisingly beneficial
functionality.
[0075] In one useful implementation, the homogenized composition is
dried in the presence of a second component that may comprise at
least one further ingredient that is not in the homogenized
composition. In some circumstances, the homogenized composition may
be contacted with the second composition during the drying. The
second component may comprise a dry blend system including one or
more ingredients, but it could instead have a higher moisture
content.
[0076] The nature and composition of this second component will
depend on the nature of the food system in which the disclosed dry
blend system will be used. The second component may include any of
the optional ingredients noted above. For example, a dry blend
system for making a gel-based dessert may include a second
component that comprises at least one of a starch and a sweetener.
In Example 3 below, for example, the second component comprises
modified starch. Using a starch and a sweetener, e.g., a modified
starch and sucrose, as the second component in this drying process
yields a dry blend system that can reduce or eliminate the need for
other starches and sweeteners in making the final food system.
[0077] In general, freeze drying involves freezing the material
then sublimating the water under low pressure. Freeze drying is
well known in the food industry and a wide variety of freeze drying
equipment is commercially available. The homogenized composition
may be freeze dried alone or in the presence of a second
component.
[0078] Fluidized bed dryers are also well-known in the food
industry and may be purchased from a variety of suppliers.
Generally, fluidized bed dryers allow one to spray a fluid that
needs to be dried on a particulate carrier and to pass a drying gas
(e.g., air or nitrogen) upwardly through a layer of the coated
carrier. In one useful embodiment, the disclosed homogenized
composition and the second component described above may be added
to the fluidized bed. For example, the second component may
comprise a suitably sized particulate starch and/or sweetener that
is added to a lower part of the dryer. The homogenized composition
may be sprayed onto the fluidized bed of the second component and
dried together to form particles coated with the citrus pulp fiber
and the lipid.
[0079] The relative percentages of the homogenized composition and
the second component can be varied as needed. In one embodiment
useful for the fluidized bed drying, the dry blend system includes
10-40 wt %, e.g., 15-35 wt %, of the homogenized composition (dried
basis) and about 60-90 wt %, e.g., 65-85%, of the second
component.
Gel-Based Dessert Systems
[0080] The disclosed preblends have been found particularly
well-suited for use in gel-based dessert systems. The following
discussion focuses on dairy-based pudding systems, but similar
benefits are anticipated for other gel-based dessert systems, such
as dairy and non-dairy (e.g., soy) yogurts and custards.
[0081] Conventional dairy pudding compositions typically include
about 30-70 wt %, e.g., 35-45 wt %, milk or nonfat milk; 5-20 wt %.
e.g., 10-15 wt %; added water; 0.05-30 wt % of a sweetener (with
the lower end of this range commonly reserved for high-intensity
sweeteners); 0.5-15 wt %, e.g., 0.5-10 wt %, of a shortening; 2-10
wt %, e.g., 3-8 wt % of a starch or other thickener; 0.05-2 wt %,
e.g., 0.75-1.25 wt %, salt; 0.01-2 wt %, e.g., 0.05-1.5 wt %, of an
emulsifier; 0.01-2 wt %, e.g., 0.02-1.25 wt %, of a colorant; and
0.05-2 wt %, e.g., 0.01-1.5 wt %, of a flavor. US Patent
Application Publication No. US 2003/0044494, the entirety of which
is incorporated herein by reference, discloses suitable colorants
and describes a process for making dairy-based ready-to-eat (RTE)
puddings.
[0082] The disclosed gel-based dessert systems may be have a
similar composition to such conventional products, but
some--desirably all--of the shortening may be replaced with citrus
pulp fiber and an edible lipid, preferably a liquid oil as
described above. In a preferred embodiment, the shortening is
replaced with a combination of liquid oil and citrus pulp fiber
that has been homogenized with water to form an emulsion and,
optionally, dried to form a dry blend system before being combined
with the other ingredients. As explained below in the examples,
this can enhance viscosity while reducing the amount of saturated
or trans fats in the dessert system.
[0083] In one embodiment, the gel-based dessert system is a dry
blend system comprising citrus pulp fiber and an edible lipid,
preferably an edible liquid oil as discussed above. This gel-based
dessert system may also include additional dry ingredients that are
useful in making the desired finished gel-based dessert product.
For example, the dry blend system may also include one or more of a
starch, a sweetener, nonfat milk powder, salt, a colorant, and a
flavoring agent. In one exemplary embodiment, the dry blend system
includes an edible liquid oil with SFC 0 of less than 5 wt %;
citrus pulp fiber in a weight ratio of oil to citrus pulp fiber of
about 2-15; a starch such as a modified corn starch; sweetener,
preferably sucrose; nonfat dry milk powder; and suitable colorants
and flavoring agents. Such a dry mix may be sold as a pudding mix
that a consumer can prepare by adding milk and/or water and cooking
the resultant food system in a conventional manner. To make an
instant pudding dry blend system that avoids the necessity to heat
the food system, the modified starch may be a pre-gelatinized
starch.
[0084] One gel-based dessert system in accordance with this
disclosure is a finished, ready-to-eat pudding product that is made
using the disclosed preblend system. Such a pudding product may be
freeze/thaw stable, preferably avoiding any visible coalescence of
oil in the pudding product even after ten or more cycles of
freezing and thawing. It also desirably has at least about 20 wt %
water and has an apparent viscosity (see Example 2 below) of at
least 10,000 mPa*s at 20.degree. C. and 10 s.sup.-1, e.g., at least
12,000 mPa*s at 20.degree. C. and 10 s.sup.-1. For example, the
apparent viscosity may be 12,000-25,000 mPa*s at 20.degree. C. and
10 s.sup.-1, e.g., 14,000-20,000, mPa*s at 20.degree. C. and 10
s.sup.-1.
[0085] As explained above, the disclosed preblend system may be
formed using a non-hydrogenated liquid oil that is low in trans and
saturated fats, yet can effectively replace the partially
hydrogenated and/or tropical oil shortenings conventionally used in
making puddings. As a result, certain embodiments provide finished
pudding products that are devoid of hydrogenated lipids, e.g., free
of any partially hydrogenated oils, yet have desirably organoleptic
qualities. Further embodiments provide finished pudding products
that have an FDA saturates content of no more than 20%, preferably
no more than 15%, e.g., no more than 10%, of the total fat content
of the pudding composition.
[0086] Although the disclosed preblends are useful in gel-based
dessert systems, they can be used in a wide array of other food
systems. Exemplary food systems employing preblend systems of the
disclosure include, but are not limited to, beverages such as
alcoholic and non-alcoholic drinks, juices, dietary supplements and
the like; dairy products such as ice cream, sour cream, coffee
creamer (coffee whitener), cheese, and the like; non-dairy products
such as imitation cheese, sorbet, sherbet, water ice, non-dairy
based desserts, and the like; ready mixes; meat products; egg
products; spreads; jams and preserves; icings; salad dressings;
sauces; condiments; salsa; oil, mayonnaise, and the like. Other
non-limiting suitable examples of food systems into which the
preblend system of the present disclosure can be incorporated are
as follows: juices and juice drinks, including condensed and ready
to drink juices and instant juice drinks; milk, (dairy, soy, rice)
and milk-based beverages (liquid and powdered); jams, jellies,
preserves, and spreads; dips and salsas; nutritional beverages,
shakes and meal replacements; ready to drink smoothies, shakes and
meal replacements; alcoholic beverage mixes; fruit and savory
snacks, candy, and confections; icings and other bakery fillings;
sauces, salad dressings, and oils; coffee, coffee based beverages,
and creamers (instant and liquid).
EXAMPLES
[0087] The following are examples of preblend systems an food
systems containing various combinations of citrus pulp fiber and
edible lipids that demonstrate the desirable characteristics
discussed above. These examples are presented to illustrate the
present disclosure and to assist one of ordinary skill in making
and using the same. The examples are not intended in any way to
otherwise limit the scope of the disclosure. For example, a number
of the examples discuss dairy pudding systems, but they highlight
advantages of the disclosed preblends that can be realized in other
food systems, including such gel-based dessert systems as non-dairy
puddings and dairy and non-dairy yogurts.
Example 1
Preblend System
[0088] This example describes certain useful preblend systems,
including freeze-dried dry blend systems. A series of six
combinations were prepared using different proportions of edible
oil, citrus pulp fiber, and water, as set forth in Table 1. The oil
was a high-oleic rapeseed oil commercially available from Cargill
under the trademark CLEAR VALLEY 65, which has a SFC 0 of less than
5 wt %, less than 3% trans fat and less than 15% FDA saturates. The
citrus pulp fiber (designated "CPF" in Table 1) was prepared in
accordance with the processes described in United States Patent
Application Publication No. US 2006/0115564.
TABLE-US-00001 TABLE 1 Solids Sample Emulsion (wt %) Basis (wt %)
No. Oil CPF Water Oil CPF Observations 1.1 0 1 99 0 100 Acceptable
1.2 5 1 94 83 17 Acceptable 1.3 10 1 89 91 9 Acceptable 1.4 15 1 84
93.75 6.25 Some oil coalescence upon drying 1.5 20 1 79 95 5 Phase
separation upon drying 1.6 25 1 74 96 4 Phase separation upon
drying
[0089] Procedure: The citrus pulp fiber and water were mixed
together using a mechanical stirrer (IKA RW 28, available from
IKA-Werke GmbH & Co. KG of Staufen, Germany) until no lumps
were visible. The oil was gradually added while mixing with a T25
Ultra-Turrax homogenizer (also available from IKA-Werke) with a
S25N-25F attachment. Mixing continued until the combination reached
a smooth consistency. This combination of oil, CPF, and water was
then homogenized using a High-Pressure Valve Homogenizer (MINI-LAB
8.30H, available from APV Rannie AS of Albertslund, Denmark) at
about 3,000 psi. This yielded a water-in-oil emulsion, which was
freeze-dried using an ALPHA 2-4 freeze dryer to form a dry blend
system (available from Martin Christ Gefriertrocknungsanlagen GmbH
of Osterode am Harz, Germany). Some of the samples were also
cryo-milled to obtain a fine powder for easy handling.
[0090] Samples 1.1-1.3 all yielded visually acceptable, apparently
stable products. Sample 1.1 did not include any oil, but Samples
1.2 and 1.3 yielded dry blend systems having oil to citrus pulp
fiber weight ratios of 5:1 and 10:1, respectively. Sample 1.4,
which had about 15 grams of oil per gram of citrus pulp fiber, was
at least marginally acceptable, but some of the oil coalesced when
it was dried. Samples 1.5 and 1.6, which had oil to citrus pulp
fiber weight ratios of 20:1 and 25:1, respectively, exhibited phase
separation on drying, yielding a commercially undesirable dry blend
system. Surprisingly, at least marginally acceptable dry blend
systems were obtained even using oil contents that exceeded the OBC
of the citrus pulp fibers, which was no greater than about 10 g of
oil per g of citrus pulp fiber as determined using the method set
forth above.
Example 2
Pudding Systems
[0091] A dairy pudding, namely a ready to eat (RTE) finished
pudding, prepared with one of the dry blend systems of Example 1
was compared to three other formulations. All four of the
formulations had the same basic formula shown in Table 2, but
differed in terms of the nature of the fat component. In
particular, the fat component of a first formulation (Pudding 2A)
was a conventional vegetable bakery shortening sold under the trade
name GOLD CUP by Vandemoortele NV of Gent, Belgium. The fat
component in a second formulation (Pudding 2B) was CLEAR VALLEY 65
canola oil. The fat component in a third formulation (Pudding 2C)
was the dry blend system produced as sample 1.3 in Example 1. The
fat component in the fourth and final formulation (Pudding 2D) was
10 parts by weight CLEAR VALLEY 65 canola oil for each part of the
same citrus pulp fiber used in Example 1, but these components were
added separately rather than forming a dry blend system following
the process of Example 1,
TABLE-US-00002 TABLE 2 Weight Ingredient (g) (%) Water 343.0 68.6%
Skimmed sweetened condensed milk 42.5 8.5% Salt 1.3 0.3% Sugar 71.0
14.2% Sodium Stearoyl Lactylate.sup.1 0.7 0.1% Modified Food
Starch.sup.2 25.0 5.0% Fat Component 16.5 3.3% Total 500.0 100.0%
.sup.1the sodium steroyl lactylate was a commercially available
product from Danisco A/S of Copenhagen, Denmark .sup.2sold by
Cargill under the designation C*06219
[0092] Pudding Preparation: A cold premix was prepared by mixing
the condensed milk and 90% (308.8 g) of the water, then adding the
salt, sugar, and starch. A hot premix was prepared by adding sodium
steroyl lactylate to the fat component while mixing at a low speed
for 5 minutes at using an IKA-Werke mixer at 500 rpm. The
shortening used in Pudding 2A was heated to a temperature of
50.degree. C. for 10 minutes using a double-jacketed vessel before
adding the sodium steroyl lactylate. The speed of the mixer was
increased to 700 rpm and the remaining 10% (34.3 g) of the water
was added as the mixture was heated to 70.degree. C. for 10
minutes. Puddings 2A and 2B (without any citrus pulp fiber) were
then homogenized at 50 bar using the MINI-LAB 8.30H homogenizer of
Example 1; Puddings 2C and 2D (which did include citrus pulp fiber)
were not homogenized. The cold premix and the hot premix where
mixed together and heated to 90.degree. C. for 5 minutes using a
double-jacketed vessel. A 30 ml portion of each resultant pudding
was placed in a separate 50 ml measuring cylinder for freeze-thaw
stability testing; the remainder of each pudding was cooled down
and stored in a refrigerator overnight before its viscosity was
measured.
[0093] Freeze-Thaw Stability: The four measuring cylinders of
finished puddings were stored overnight (17:00-09:00) at
-18.degree. C. and allowed to thaw at 20.degree. C. during the day
(09:00-17:00) for up to 10 cycles. Each day, the four pudding
formulations were inspected to see whether any oil droplets were
visible in the pudding. Pudding 2b, which included only the canola
oil, had poor freeze-thaw stability and testing was stopped after
visible oil droplets were observed on the third day. The other
three samples did not develop any visible oil droplets over the
10-day test period. This is consistent with the general
understanding in the art that food systems including liquid oils
with low solid fat content (e.g., less SFC 0 of less than 5 as in
the second pudding) instead of a shortening (as in the first
pudding) generally produce commercially undesirable finished
puddings.
[0094] Viscosity Measurement: The apparent viscosity of each of the
four puddings was measured with a Physica MCR300 rheometer
(available from Physica Messtechnik GmbH of Stuttgart, Germany)
using starch cell geometry. The temperature was set at 20.degree.
C. and the shear rate varied between 0.1 to 100 s.sup.-1. At a
shear rate of 10 s.sup.-1, the apparent viscosities measured for
the four pudding formulations were as follows: Pudding 2A
(vegetable shortening) had an apparent viscosity of 14,530 mPa*s;
Pudding 2B (canola oil only) had an apparent viscosity of 13,300
mPa*s; Pudding 2C (dry blend system of Example 1) had an apparent
viscosity of 25,620 mPa*s, and Pudding 2D (canola oil and citrus
pulp fiber added as separate ingredients) had an apparent viscosity
of 19,570 mPa*s.
[0095] These results are interesting in several respects. First,
the apparent viscosity of the pudding containing the liquid oil
only was lower than that of the conventional shortening-based
pudding and may be expected to yield a less desirable mouth feel.
Pudding 2D, which included citrus pulp fiber and oil without first
forming a dry blend, yielded a noted increase in apparent viscosity
in comparison with both of the first two pudding formulations.
Pudding 2C, which included the preblend system prepared in Example
1, had essentially the same composition as Pudding 2D, but yielded
an apparent viscosity measurement that was over 30% higher.
[0096] This demonstrates that a preblend system in accordance with
this disclosure that includes a liquid oil and citrus pulp fiber
can yield unexpected increases in viscosity in food systems, e.g.,
gel-based dessert systems. This may, in turn, allow food
manufacturers to reduce the fat content of gel-based dessert
systems without sacrificing viscosity or to reduce or even
eliminate other viscosity enhancing agents in gel-based dessert
systems, potentially cutting cost and/or reducing the number of
ingredients they have to list on the product label. This experiment
also demonstrates that dry blend systems in accordance with this
disclosure may be used as a structured fat system to replace
vegetable shortenings and other plastic fats in gel-based dessert
systems.
Example 3
Alternative Dry Blend System
[0097] This example describes certain useful preblend systems,
including dry blend systems prepared using a fluidized bed dryer.
For each of four tests, a wet blend system was prepared using
citrus pulp fiber, edible oil, and water. The oil was a high-oleic
rapeseed oil commercially available from Cargill under the
trademark CLEAR VALLEY 75, which has a SFC 0 of less than 5 wt %,
less than 3% trans fat and less than 15% FDA saturates. The citrus
pulp fiber is commercially available from Fiberstar, Inc. of
Willmar, Minn., USA under the trade name CITRI-FI 100M40. This wet
blend system was then dried in a fluidized bed using varying
amounts of a particulate starch as a carrier as set forth in Table
3. In each case, the particulate carrier was about 40 wt % POLARTEX
05735 and about 60 wt % POLARTEX 06754, both of which are modified
food starches commercially available from Cargill.
TABLE-US-00003 TABLE 3 Fluidized Bed Drying Dried System Sam-
Polartex Oil CPF ple Emulsion 05735 Polartex (wt (wt Water Starches
No. (g) (g) 06754 (g) %)* %) (wt %)* (wt %) 3.1 2000 399.96 599.94
31 3.1 3.66 62.24 3.2 2000 527.22 790.83 25 2.5 5.21 67.29 3.3 2000
709.02 1063.53 20 2.0 4.75 73.25 3.4 2000 1012.02 1518.03 15 1.5
4.07 79.43 *Measured values
[0098] Procedure: Four 2,000 g batches of the wet blend system were
prepared. For each batch, 45.5 g of the citrus pulp fiber was mixed
with 1500 g of water with a laboratory mechanical stirrer
(Silverson Machines, Inc. of East Longmeadow, Mass., US) until no
lumps were present. Then, 454.5 g of the canola oil was added while
stirring; stirring continued until a smooth consistency was
obtained. This combination was then homogenized using a
High-Pressure Valve Homogenizer (MINI-LAB 8.301-1, available from
APV Rannie AS of Albertslund, Denmark) at about 3,000 psi,
producing a water-in-oil emulsion having about 75 wt % water and a
weight ratio of oil to citrus pulp fiber of about 10:1.
[0099] Each of these emulsions was dried in a fluidized bed dryer
by spraying it on a different amount of the particulate starch
carrier in the proportions set forth in Table 3. The inlet
temperature of the dryer was about 30-54.degree. C., the outlet
temperature was about 60-70.degree. C., and the pump was operated
at 12 U/1.5 bar. The compositions of the four resultant dry blend
systems are set forth in Table 3.
[0100] Each of the four samples in this experiment yielded a
flowable dry blend system.
Example 4
Pudding Systems Employing Dry Blend System from Example 3
[0101] An RTE dairy pudding prepared with one of the dry blend
systems produced in Example 3 was compared to two other
formulations. The formulations are described in Table 4 below.
TABLE-US-00004 TABLE 4 Pudding 4A Pudding 4B Pudding 4C Ingredients
(wt %) (wt %) (wt %) Skim milk 40.00 40.00 40.00 Added water.sup.1
37.55 38.68 37.99 Sodium Stearoyl Lactylate.sup.2 0.10 0.10 0.10
Dry blend system.sup.3 8.37 PA37 shortening 3.30 CLEAR VALLEY 75
canola 2.18 oil Salt 0.26 0.26 0.26 Potassium sorbate 0.05 0.05
0.05 POLARTEX 05735 2.20 2.20 POLARTEX 06754 3.30 3.30 1844 Calcium
carbonate 0.13 0.13 0.13 Vanilla VM01 0.10 0.10 0.10 Sugar 13.00
13.00 13.00 Citrus pulp fiber.sup.4 0.22 .sup.1Differences in
moisture content in the varied ingredients were compensated by the
amount of added water. .sup.2EMPLEX brand from CJ Patterson Company
of Kansas City, Missouri, USA .sup.3Sample No. 3.1 from Example 3,
above .sup.4CITRI-FI 100M40 brand from Fiberstar, Inc. of Willmar,
Minnesota, USA
[0102] Pudding Preparation: All of the dry ingredients to the water
at 20.degree. C. while mixing with an IKA-Werke mixer at 500 rpm.
This mixture was then heated to 52.degree. C. using a
double-jacketed vessel while continuing to stir at the same speed.
The fat component was then added while continuing to stir. The fat
composition in Pudding 4A was the PA37 shortening, which was melted
at 50.degree. C. prior to addition; the fat composition in Pudding
46 was the CLEAR VALLEY 75 canola oil; and the fat composition in
Pudding 4C was the dry blend system sample number 3.1 from
Experiment 3. The composition was heated to 85.degree. C. using the
same double-jacketed vessel and held at that temperature for 5
minutes. Portions of each resultant pudding were placed in separate
cups and allowed to cool to room temperature prior to storing in a
refrigerator.
[0103] Evaluation: The force needed to penetrate the surface of
each pudding was measured using a TA.XTplus brand texture analyzer,
sold by Stable Micro Systems, Ltd. Of Surrey, England. The analyzer
was fitted with a cylinder spindle probe with a diameter of 20 mm.
The probe penetrated the sample for about 20 mm at a speed of 1
mm/sec and the requisite force was recorded. The trigger force was
set at 10 g. The sample temperature during the measurement was
20.degree. C. Table 5 lists the measured forces.
TABLE-US-00005 TABLE 5 Force Measured Pudding (g) 4A 48.8 4B 54.5
4C 69.65
[0104] These results are comparable to the results of Example 2
above. The conventional, shortening-based Pudding 4A had the lowest
viscosity of the three samples. The viscosity of Pudding 4B, in
which the oil and citrus pulp fiber were added separately, was more
than 10% higher than that of Pudding 4A, demonstrating that a
gel-based dessert system in accordance with embodiments of the
invention can achieve comparable or superior performance to
conventional formulations without the trans fat or saturated fat
shortcomings of shortenings. Pudding 4C, employing a dry blend
system in accordance with a further embodiment of the invention,
was even more viscous, with a viscosity measurement over 40% higher
than that of Pudding 4A. This again highlights the remarkable
improvement in viscosity over a) a conventional shortening
formulation pudding system using shortening, and even more
surprisingly, b) an alternative citrus pulp fiber-based embodiment
in which the oil and citrus pulp fiber are added separately instead
of being homogenized with water to form a preblend system before
mixing with the other ingredients.
[0105] At numerous places throughout this specification, reference
has been made to a number of U.S. patents, published foreign patent
applications and published technical papers. All such cited
documents are expressly incorporated in full into this disclosure
as if fully set forth herein.
[0106] For the purposes of this specification and appended claims,
unless otherwise indicated, all numbers expressing quantities,
percentages or proportions, and other numerical values used in the
specification and claims, are to be understood as being modified in
all instances by the term "about." Accordingly, unless indicated to
the contrary, the numerical parameters set forth in the following
specification and attached claims are approximations that can vary
depending upon the desired properties sought to be obtained by the
present disclosure. At the very least, and not as an attempt to
limit the application of the doctrine of equivalents to the scope
of the claims, each numerical parameter should at least be
construed in light of the number of reported significant digits and
by applying ordinary rounding techniques.
[0107] It is noted that, as used in this specification and the
appended claims, the singular forms "a," "an," and "the," include
plural referents unless expressly and unequivocally limited to one
referent. Thus, for example, reference to "a protein" includes two
or more different proteins. As used herein, the term "include" and
its grammatical variants are intended to be non-limiting, such that
recitation of items in a list is not to the exclusion of other like
items that can be substituted or added to the listed items.
[0108] It is also noted that the headings as used in this
specification are purely for organizational purposes and are
intended to be non-limiting, such that recitation of items under a
heading is not to the exclusion of other like items that can be
substituted or added to the items discussed therein.
[0109] This invention is susceptible to considerable variation in
its practice. Therefore the foregoing description is not intended
to limit, and should not be construed as limiting, the invention to
the particular exemplifications presented hereinabove. Rather, what
is intended to be covered is as set forth in the ensuing claims and
the equivalents thereof permitted as a matter of law.
[0110] Applicants do not intend to dedicate any disclosed
embodiments to the public, and to the extent any disclosed
modifications or alterations may not literally fall within the
scope of the claims, they are considered to be part of the
invention under the doctrine of equivalents.
* * * * *
References