U.S. patent application number 16/464125 was filed with the patent office on 2019-09-19 for starch-based texturizers for food compositions.
The applicant listed for this patent is Corn Products Development, Inc.. Invention is credited to William Anthony, Brandon Roa, David Stevenson, Erhan Yildiz.
Application Number | 20190281850 16/464125 |
Document ID | / |
Family ID | 60582670 |
Filed Date | 2019-09-19 |
United States Patent
Application |
20190281850 |
Kind Code |
A1 |
Roa; Brandon ; et
al. |
September 19, 2019 |
STARCH-BASED TEXTURIZERS FOR FOOD COMPOSITIONS
Abstract
Disclosed herein is one or more food compositions comprising at
least one edible ingredient and a texturizing agent comprising an
inhibited starch and a non-granular, enzymatically-debranched waxy
starch selected from waxy maize, waxy tapioca and combinations
thereof. Also disclosed herein is a process for making said food
compositions, the method comprising adding a texturizing agent
comprising an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca and combinations thereof to the composition, wherein an
effective amount of the texturizing agent is added to thicken the
food composition. The texturizing agent can be used to replace
protein and/or fat in said one or more food composition.
Inventors: |
Roa; Brandon; (Bridgewater,
NJ) ; Yildiz; Erhan; (Bridgewater, NJ) ;
Stevenson; David; (Bridgewater, NJ) ; Anthony;
William; (Bridgewater, NJ) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Corn Products Development, Inc. |
Westchester |
IL |
US |
|
|
Family ID: |
60582670 |
Appl. No.: |
16/464125 |
Filed: |
November 21, 2017 |
PCT Filed: |
November 21, 2017 |
PCT NO: |
PCT/US2017/062850 |
371 Date: |
May 24, 2019 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
62426776 |
Nov 28, 2016 |
|
|
|
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23C 19/0765 20130101;
A23C 20/00 20130101; A23C 19/09 20130101; A23C 9/137 20130101; A23C
19/082 20130101; A23L 35/10 20160801; A23D 7/0053 20130101; A23V
2002/00 20130101; A23V 2002/00 20130101; A23L 29/212 20160801; A23C
9/1544 20130101; A23V 2200/228 20130101; A23D 7/0056 20130101; A23V
2200/242 20130101; A23L 29/219 20160801; A23V 2250/5118
20130101 |
International
Class: |
A23C 9/137 20060101
A23C009/137; A23L 29/219 20060101 A23L029/219; A23C 19/076 20060101
A23C019/076; A23C 9/154 20060101 A23C009/154; A23C 19/082 20060101
A23C019/082; A23L 35/00 20060101 A23L035/00 |
Claims
1. A food composition comprising: a. at least one edible
ingredient; and b. a texturizing agent, wherein said texturizing
agent comprises an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca and combinations thereof.
2. The composition of claim 1, wherein said composition comprises
an effective amount of said texturizing agent to thicken, gel, or
thicken and gel said composition.
3. The composition of claim 1, wherein the texturizing agent is
present in an amount of about 0.5% to about 15.0%, about 1.0% to
about 12.0%, about 1.0% to about 10.0%, or about 10.0% or less, by
weight, of the food composition.
4. The composition of claim 1, wherein the inhibited starch and the
non-granular, enzymatically-debranched waxy starch are present in
the texturizing agent in a weight ratio of about 1.0:1.0 to about
19.0:1.0, from about 13.0:7.0 to about 9.0:1.0, from about 3.0:1.0
to about 17.0:3.0, or about 3.0:1.0 inhibited starch to
non-granular, enzymatically-debranched waxy starch.
5. The composition of claim 1, wherein the non-granular,
enzymatically-debranched waxy starch has a dextrose equivalent of
about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to
about 9.0, from about 4.0 to about 8.0, from about 4.0 to about
7.0, from about 5.0 to about 10.0, from about 6.0 to about 10.0, or
from about 6.0 to about 7.0.
6. The composition of claim 1, wherein the non-granular,
enzymatically-debranched waxy starch is debranched with an
.alpha.-1,6-D-glucanohydrolase.
7. The composition of claim 6, wherein wherein the
.alpha.-1,6-D-glucanohydrolase is an isoamylase EC.3.2.1.68,
pullulanase EC. 3.2.1.41, or combination thereof.
8. The composition of claim 1, wherein the non-granular,
enzymatically-debranched waxy starch is partially debranched.
9. The composition of claim 1, wherein the texturizing agent is the
sole texturizing agent in the composition.
10. The composition of claim 1, with the proviso that said
composition does not contain one or more other texturizing agent or
with the proviso that said texturizing agent is the sole
texturizing agent in the composition
11. The composition of claim 1, wherein the composition is selected
from a yogurt composition, cheese composition, cream cheese
composition, dairy dessert composition, and oil-in-water emulsion
composition.
12. A method of making a food composition comprising mixing
together at least one edible ingredient and a texturizing agent to
form a food composition, wherein the texturizing agent comprises an
inhibited starch and a non-granular, enzymatically-debranched waxy
starch selected from waxy maize, waxy tapioca and combinations
thereof and wherein the texturizing agent is present in an
effective amount to thicken, gel, or thicken and gel the food
composition.
13. A texturizing agent comprising an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca and combinations thereof, wherein the
weight ratio of inhibited starch to non-granular,
enzymatically-debranched waxy starch is from about 1.0:1.0 to about
19.0:1.0, from about 13.0:7.0 to about 9.0:1.0, from about 3.0:1.0
to about 17.0:3.0, or about 3.0:1.0, and wherein the non-granular,
enzymatically-debranched waxy starch has a dextrose equivalent of
about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to
about 9.0, from about 4.0 to about 8.0, from about 4.0 to about
7.0, from about 5.0 to about 10.0, from about 6.0 to about 10.0, or
from about 6.0 to about 7.0.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is related to and claims the benefit of
priority from U.S. Provisional Patent Application Ser. No.
62/426,776, filed Nov. 28, 2016, which is hereby incorporated
herein by reference in its entirety.
[0002] Disclosed herein is one or more food compositions comprising
at least one edible ingredient and a texturizing agent comprising
an inhibited starch and a non-granular, enzymatically-debranched
waxy starch selected from waxy maize, waxy tapioca, and
combinations thereof. Also disclosed herein is a process for making
said one or more food compositions, the method comprising adding a
texturizing agent comprising an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof to the
composition, wherein an effective amount of the texturizing agent
is added to thicken the food composition. The texturizing agent
described herein has improved efficacy in food compositions, and,
as such, can replace costly proteins and/or fats contained in the
food composition to reduce manufacturing costs.
[0003] Texturizing agents play a key role in adding high value to
innovative food preparations. They are added to food to modify
overall texture and bring a change in the mouthfeel of foods, as
well as in their appearance. There is a wide variety of texturing
agents for use in food applications, including cellulose
derivatives, gums, pectins, gelatins, algae extract, milk proteins,
inulin and starch. These texturizing agents are used in a wide
variety of food applications such as dairy products,
confectionaries, baked goods, snacks, meats, pet foods, beverages,
sauces, soups and dressings. These texturizing agents help improve
gelling, thickening, stability, clarity, binding, consistency, and
shelf-life in many food applications, among other functions.
[0004] Starch is a key texturizing agent used in food products. Due
to rising manufacturing and ingredient costs, food producers are
interested in reducing costs while maintaining the textural
attributes consumers expect. Disclosed herein is a lower cost
starch-based food texturizer that produces food compositions with
the textural attributes desired by consumers.
[0005] Disclosed herein is one or more food compositions comprising
at least one edible ingredient and a texturizing agent, wherein the
texturizing agent comprises an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof. In another embodiment, the food
composition comprises at least one edible ingredient and a
texturizing agent, wherein said texturizing agent comprises an
inhibited starch and a non-granular, enzymatically-debranched waxy
starch selected from waxy maize, waxy tapioca and combinations
thereof, with the proviso that said food composition does not
contain one or more other texturizing agent or with the proviso
that said texturizing agent is the sole texturizing agent in the
composition. In one embodiment, the texturizing agent is present in
an amount effective to thicken, gel, or thicken and gel one or more
food composition described herein. In a further embodiment, the
texturizing agent described herein is present in the food
composition in an amount of about 0.5% to about 15.0%, about 1.0%
to about 12.0%, about 1.0% to about 10.0%, or about 10.0% or less
by weight of the food composition. In still another embodiment, the
texturizing agent is the sole texturizing agent in the food
composition.
[0006] In a still further embodiment, the inhibited starch and the
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof are present in
the texturizing agent described herein in a weight ratio of about
1.0:1.0 to about 19.0:1.0, from about 13.0:7.0 to about 9.0:1.0,
from about 3.0:1.0 to about 17.0:3.0, or about 3.0:1.0 inhibited
starch to non-granular, enzymatically-debranched waxy starch. In
yet another embodiment, the non-granular, enzymatically-debranched
waxy starch has a dextrose equivalent (DE) of about 10.0 or less,
from about 4.0 to about 10.0, from about 4.0 to about 9.0, from
about 4.0 to about 8.0, from about 4.0 to about 7.0, from about 5.0
to about 10.0, or from about 6.0 to about 10.0, or from about 6.0
to about 7.0. In a further embodiment, the non-granular,
enzymatically-debranched waxy starch is only partially debranched.
In yet another embodiment, the non-granular,
enzymatically-debranched waxy starch is debranched with an
.alpha.-1,6-D-glucanohydrolase. Still yet a further embodiment is
directed to a texturizing agent comprising an inhibited starch and
a non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, wherein the
weight ratio of inhibited starch to non-granular,
enzymatically-debranched waxy starch is from about 1.0:1.0 to about
19.0:1.0, and wherein the non-granular, enzymatically-debranched
waxy starch has a dextrose equivalent of about 10.0 or less or from
about 6.0 to about 7.0.
[0007] Exemplary food compositions containing the texturizing agent
described herein include, but are not limited to, for example,
yogurt compositions; cheese compositions; cream cheese
compositions; dairy dessert compositions; and oil-in-water emulsion
compositions, such as, e.g. spreadable dressings and reduced fat
mayonnaise. In one embodiment, the food composition containing the
texturizing agent described herein is selected from a yogurt
composition, cheese composition, cream cheese composition, dairy
dessert composition, and oil-in-water emulsion composition.
[0008] Also provided herein is a method for making one or more food
composition described herein. Further provided herein is one or
more texturizing agent for use in one or more food composition
described herein.
[0009] Disclosed herein is one or more food composition containing
at least one edible ingredient and a texturizing agent comprising
an inhibited starch and an enzymatically debranched waxy starch
selected from waxy maize, waxy tapioca, and combinations thereof.
The texturizing agent described herein provides a combination of
starches that acts synergistically to produce the same gel strength
and mouthfeel in a variety of food formulations at a reduced amount
or concentration of texturizing agent compared to currently
available starch-based texturizers, thereby reducing overall
manufacturing costs.
[0010] In one embodiment, the inhibited starch has substantial
native granule integrity and has been inhibited so that under the
processing conditions of preparing a food composition the starch
will substantially retain granule integrity. In another embodiment,
the predominant granule integrity of the starch is not destroyed,
and will most likely be swollen and exhibit a reduced degree of
crystallinity, if any. In another embodiment, the starch retains at
least part of its granular structure, thereby exhibiting at least
some intact starch granules, although some granule fragmentation is
acceptable and typical to processes involving homogenizers or other
high shear processing. Such fragmentation can occur in larger
inhibited starch granules such as potato starch during product
processing (e.g., homogenization), yet the inhibited starch
fragments can still provide a viscosifying effect in the end
product.
[0011] In one embodiment, the inhibited starch described herein is
derived from a native starch found in nature. In another
embodiment, the native source from which the inhibited starch is
derived is selected from a cereal, e.g., wheat, corn or maize,
rice, and oat; tubers and roots, e.g., potato and tapioca; legumes;
and fruits. In another embodiment, the inhibited starc 1 described
herein is derived from a plant obtained by standard breeding
techniques, including, but not limited to, for example,
crossbreeding, translocation, inversion, transformation, insertion,
irradiation, chemically or other induced mutation, and any other
method of gene or chromosome engineering to include variations
thereof. In addition, inhibited granular waxy starch derived from a
plant grown from induced mutations and variations of the above
generic composition that can be produced by known standard methods
of mutation breeding are also suitable herein. It is understood
that the source of the enzymatically-debranched waxy maize and waxy
tapioca starches can also be obtained by these techniques.
[0012] In one embodiment, the inhibited starch is any starch
variety, including low amylose (waxy) varieties. In another
embodiment, the inhibited starch is a starch variety selected from
corn, rice, tapioca, cassava, potato, wheat, waxy corn, waxy
potato, waxy sweet potato, waxy barley, waxy wheat, waxy rice, waxy
sago, waxy amaranth, waxy tapioca, waxy arrowroot, waxy canna, waxy
pea, waxy banana, waxy oat, waxy rye, waxy triticale, and waxy
sorghum. By "waxy" or "low amylose" is meant a starch which has an
amylopectin content of at least about 90%, at least about 95%, at
least about 97%, or at least about 99%, amylopectin, and/or less
than about 10%, less than about 5%, less than about 3%, or less
than about 1%, amylose by weight.
[0013] Inhibition of the starch used in one or more food
composition described herein can be accomplished by a variety of
known methods. Inhibition includes both chemical and physical
(thermal) inhibition. In one embodiment, the inhibited starch is a
thermally inhibited starch. As used herein, the phrase "thermally
inhibited starch" means a starch subjected to a heat treatment
process that results in the starch becoming and remaining
inhibited.
[0014] In one embodiment, the starch granule is inhibited by
chemically crosslinking the granule with a food grade crosslinking
reagent. Such crosslinking toughens the granule so that on
swelling, the integrity of the swollen granule is maintained.
Useful crosslinking reagents include a phosphate-based crosslinking
reagent, such as, for example, a soluble metaphosphate (e.g.,
sodium trimetaphosphate (hereinafter STMP)); phosphorous
oxychloride (hereinafter POCl.sub.3); and linear dicarboxylic acid
anhydrides. In one embodiment, the crosslinking reagent is
POCl.sub.3, STMP or adipic-acetic anhydride. The crosslinked starch
can be further modified by, for example, derivatization.
Crosslinking can be conducted using methods known in the art. The
amount of crosslinking can vary depending upon the desired
viscosity, but preferably the starch is moderately to highly
crosslinked. The specific conditions employed in crosslinking
depend upon the type of crosslinking agent used, the type of base
starch employed, the reaction scale utilized, and so forth.
[0015] It will be appreciated by one of ordinary skill in the art
that an increased level of crosslinking is generally obtained by
use of increased amounts of crosslinking reagent. However, others
factors such as length of time of reaction (longer time promotes
crosslinking), pH of reaction medium (higher pH promotes
crosslinking) and conditions of drying (longer time and/or higher
drying temperatures promote crosslinking) will also affect the
degree of crosslinking, and thus, degree of inhibition, except when
the reaction medium is neutralized or made mildly acidic (e.g., pH
of 5 to 6), or the product starch is washed to a neutral pH before
drying.
[0016] When the crosslinking agent utilized is POCl.sub.3, the
degree of crosslinking will be at least about 0.01%, at least about
0.02%, from about 0.01% to about 0.08%, from about 0.02% to about
0.05%, or from about 0.03% to about 0.045% by weight of phosphorus
oxychloride reagent used to cross-link the starch. Weight
percentages are by weight of the starch. The use of other
crosslinking agents should be in amounts sufficient to provide
equivalent levels of crosslinking.
[0017] Starch inhibition can be characterized by Brabender curves.
For a highly inhibited starch, the Brabender curve will be flat,
indicating that the starch or flour is so inhibited that it is
resisting any further gelatinization, or the curve will be a rising
Brabender curve, indicating that gelatinization is occurring at a
slow rate and to a limited extent. For a less inhibited starch, the
Brabender curve will be a dropping curve, but the overall breakdown
in viscosity from the peak viscosity will be lower than that for a
non-inhibited starch.
[0018] The inhibited starch can optionally be further treated by a
combination of modifications in any order, provided the
modification does not destroy the granular nature of the starch.
Such additional modifications include, without limitation,
stabilization, acetylation, esterification, hydroxyethylation,
hydroxypropylation, phosphorylation, cationic modification, anionic
modification, and so forth. Base starches suitable for subsequent
modification also optionally include starches prepared by
oxidation, enzyme conversion, acid hydrolysis, heat and/or acid
dextrinization, thermal and/or sheared starches.
[0019] In one embodiment, the inhibited starch is further modified
to obtain extended shelf-life in the food formulation; that is, the
starch is stabilized. The starch can be stabilized by any of a
variety of means, including substitution with STPP, succinic
anhydride, acetyl or hydroxypropyl groups. Acetylation adds acetyl
groups to the crosslinked starch, thereby inhibiting syneresis of,
for example, a yogurt. Stabilization of the starch can occur after
crosslinking by making the pH of the reaction slurry mildly
alkaline and then adding the stabilizing agent (e.g., acetic
anhydride). In one embodiment, the stabilizing agent is added to
the reaction slurry in an amount of from about 0.5% to about 10.0%,
from about 0.75% to about 8.0%, or from about 1.0% to about 7.0% by
weight of the starch granule.
[0020] In one embodiment, the inhibited starch is a food quality
starch in which the starch is modified by both crosslinking and
stabilization. In another embodiment, the inhibited starch is a
stabilized and cross-linked starch selected from hydroxypropylated
distarch phosphate, acetylated distarch adipate, and waxy maize
starch having at least one recessive sugary-2 allele that is
subsequently chemically crosslinked or thermally inhibited.
[0021] In one embodiment, the inhibited starch is a
hydroxypropylated distarch phosphate with a degree of substitution
of from about 3.5% to about 8.8% or about 5.7% to about 6.7% by
weight of the bound propylene oxide on starch. In another
embodiment, the degree of cross-linking is at least about 0.01%,
from about 0.01% to about 0.08%, from about 0.02% to about 0.05%,
or from about 0.03% to about 0.045% by weight of phosphorus
oxychloride reagent used to crosslink the starch. Weight percent is
based on weight of the starch. As used herein, "food quality
starches" are starches that are edible by animals, including human
beings.
[0022] The enzymatically-debranched waxy starch selected from waxy
maize, waxy tapioca, and combinations thereof can be prepared by
the following process. A starch suspension or slurry is prepared
from native waxy starch selected from waxy maize, waxy tapioca, and
combinations thereof and water in a concentration of about 5% to
about 50% starch solids by weight of the slurry. This suspension or
slurry is gelatinized by heating (e.g., by jet-cooking) and then
cooled. The pH of this cooled suspension is adjusted--depending
upon the requirements of the enzyme chosen to debranch the
starch--to a pH of from about 3.0 to about 7.5. This pH-adjusted
suspension is then mixed with a debranching enzyme (e.g.,
isoamylase EC.3.2.1.68, pullulanase EC. 3.2.1.41 and/or other
debranching enzymes) and heated to a temperature suitable for the
chosen debranching enzyme (typically from about 25.degree. C. to
about 75.degree. C., more typically about 60.degree. C.+/-2.degree.
C.). The mixture is stirred until the desired degree of debranching
is obtained, and the suspension then heated to inactivate the
debranching enzyme(s) (e.g., to about 130.degree. C. to about
150.degree. C.). Typical debranching parameters include addition of
the debranching enzyme in an amount of from about 0.01% to about
5.00%, from about 0.05% to about 2.00%, or from about 0.10% to
about 0.75% by weight of anhydrous starch added to the reaction
mixture, and a debranching period of from about 3.5 hours to about
25.0 hours or from about 10.0 hours to about 20.0 hours. These
debranching parameters are ultimately dependent upon enzyme dosage
concentration and the desired amount of debranching. Optionally,
the starch can be isolated by drying (e.g., by spray-drying).
[0023] As noted above, the enzymatically-debranched waxy starch
described herein is prepared using a debranching enzyme. In one
embodiment, the debranching enzyme rapidly hydrolyzes only the
.alpha.-1,6-D-glucosidic bonds, releasing short chain amylose. In
another embodiment, the debranching enzyme is an
.alpha.-1,6-D-glucanohydrolase. In still another embodiment, the
.alpha.-1,6-D-glucanohydrolase is an isoamylase EC.3.2.1.68,
pullulanase EC. 3.2.1.41, or combination thereof. In still yet
another embodiment, the .alpha.-1,6-D-glucanohydrolase enzyme is an
endo-enzyme capable of hydrolyzing the .alpha.-1,6-D-glucosidic
linkages of the starch molecule, and incapable of any significant
degree of hydrolysis of the .alpha.-1,4-D-glucosidic bonds.
[0024] In one embodiment, the enzymatically-debranched waxy starch
selected from waxy maize, waxy tapioca, and combinations thereof is
incompletely or only partially debranched and, thus, contains
amylopectin, which has residual branching. For example, depending
on the end use and the starch source selected, the starch may be
debranched by treatment with an alpha-1,6-D-glucanohydrolase until
up to 65%, by weight, of the starch has been debranched to short
chain amylose. In another embodiment, the enzymatically-debranched
waxy starch selected from waxy maize, waxy tapioca, and
combinations thereof contains up to 65%, by weight, short chain
amylose. The degree of debranching of the debranched waxy starch is
determined by its dextrose equivalent ("DE"), which is a measure of
the amount of reducing sugars present in a sugar product, relative
to dextrose, expressed as a percentage on a dry basis. A higher
degree of debranching is typically indicated by a higher DE. In one
embodiment, the DE of the enzymatically-debranched waxy starch is
about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to
about 9.0, from about 4.0 to about 8.0, from about 4.0 to about
7.0, from about 5.0 to about 10.0, or from about 6.0 to about 10.0,
or from about 6.0 to about 7.0. In another embodiment, the DE of
the enzymatically-debranched waxy starch is about 10.0 or less,
from about 2.0 to about 9.0, from about 3.5 to about 5.0, or from
about 4.0 to about 5.0. In still another embodiment, the DE of the
enzymatically-debranched waxy starch is from about 4.0 to about
10.0 or from about 6.0 to about 7.0. In yet still another
embodiment, the DE of the enzymatically-debranched waxy starch is
about 10.0 or less or from about 6.0 to about 7.0. In one
embodiment, the DE is determined as set forth in Example 1b.
[0025] In one embodiment, a good correlation exists between the DE
of the enzymatically-debranched waxy starches and the gel strength
exhibited by gels of such starches in a model aqueous system as
well as in food formulations. The model aqueous system can simply
be an aqueous dispersion of the enzymatically-debranched waxy
starch in water at 8% to 10% solids by weight. Thus, DE is an
excellent indicator of the enzymatically-debranched waxy maize
and/or tapioca starches that will provide the strongest gels.
[0026] In one embodiment, the texturizing agent described herein
comprises an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof in a weight ratio of inhibited
starch to non-granular enzymatically-debranched waxy starch of from
about 1.0:1.0 to about 19.0:1.0, about 1.0:1.0 to about 4.0:1.0,
from about 13.0:7.0 to about 9.0:1.0, from about 3.0:1.0 to about
17.0:3.0, or about 3.0:1.0. In another embodiment, the inhibited
starch and non-granular, enzymatically-debranched waxy starch
selected from waxy maize, waxy tapioca, and combinations thereof
are present in the texturizing agent in a weight ratio of from
about 1.0:1.0 to about 19.0:1.0. In still another embodiment, the
inhibited starch and non-granular, enzymatically-debranched waxy
starch selected from waxy maize, waxy tapioca, and combinations
thereof are present in the texturizing agent in a weight ratio of
about 1.0:1.0 to about 4.0:1.0. In yet still another embodiment,
the inhibited starch and non-granular, enzymatically-debranched
waxy starch selected from waxy maize, waxy tapioca, and
combinations thereof are present in the texturizing agent in a
weight ratio of about 3.0:1.0.
[0027] In one embodiment, the texturizing agent described herein is
present in the food composition in an amount of about 0.5% to about
15.0%, about 1.0% to about 12.0%, about 1.0% to about 10.0%, about
10.0% or less by weight of the food composition. In another
embodiment, the texturizing agent described herein is present in
the food composition in an amount of about 10.0% or less by weight
of the food composition. In another embodiment, the texturizing
agent described herein is present in the food composition in an
amount of about 0.5% to about 15.0%, more typically about 1.0% to
about 12.0%, and even more typically about 1.0% to about 10.0% by
weight of the food composition.
[0028] In one embodiment, the components of the texturizing agent
described herein are not pre-blended prior to incorporation into a
food composition and, thus, are separately added to the food
composition.
[0029] In another embodiment, the texturizing agent described
herein finds use in a wide variety of food compositions. In a
further embodiment, the food composition containing the texturizing
agent described herein is selected from a yogurt composition; a
cheese product composition, e.g., solid cheese compositions and
cream cheese compositions; a dairy dessert composition; and an
oil-in-water emulsion composition, e.g., spreads and dressings. In
a still further embodiment, the food composition containing the
texturizing agent described herein is selected from a yogurt
composition, cheese composition, cream cheese composition, dairy
dessert composition, and oil-in-water emulsion composition.
Yogurt Compositions
[0030] One embodiment is directed to a yogurt composition
comprising at least one dairy ingredient and a texturizing agent,
wherein the texturizing agent comprises an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, and,
optionally, wherein said composition comprises an effective amount
of the texturizing agent to gel the yogurt, wherein said yogurt
composition is gelled. In one embodiment, the yogurt composition
described herein is any style or type of yogurt composition. In
another embodiment, the yogurt composition described herein is a
set, stirred or concentrated type yogurt composition. In still
another embodiment, the yogurt composition described herein is a
set or stirred type composition.
[0031] Another embodiment is directed to a method of making a
yogurt composition comprising mixing together at least one dairy
ingredient and at least one texturing agent to form a yogurt base,
wherein the texturizing agent comprises an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, and,
optionally, wherein an effective amount of the texturizing agent is
added to gel the yogurt.
[0032] Very generally, yogurt typically comprises a cultured milk
product produced by culturing ate least one dairy ingredient to
form a yogurt base with a characterizing bacterial culture. The
bacterial culture typically contains Lactobacillus bulgaricus and
Streptococcus thermophilus. The culture may optionally comprise
additional culture specie(s) as is known in the art such as
Lactobacillus acidophilus and/or bifidus. Alternatively, the dairy
ingredient(s) can be directly acidified, for example, to a pH of
about 3.5 to about 5.0 or about 4.1 to about 4.7.
[0033] The term "yogurt" as used herein means an acidified food
product containing at least one dairy ingredient and having a
gelled texture, including acidified food products that do and do
not meet the standard identity for yogurt.
[0034] The phrase "dairy product or dairy ingredient" as used
herein means a food product that contains milk, at least one
product derived from milk, or at least one dairy alternative
ingredient derived from grain or plant sources, including, but not
limited to, for example, rice milk, soy milk, hemp milk, coconut
milk, almond milk, and peanut milk.
[0035] Dairy ingredients used in forming the yogurt product are
first blended to form a yogurt base and optionally deaerated,
heated and homogenized. This yogurt base is pasteurized at high
temperatures and then cooled to culturing temperatures of about
40.degree. C. to about 50.degree. C. The pasteurized, cooled yogurt
base is then inoculated with culture and fermented to a desired
acid content or titratable acidity and pH of about 3.5 to about 5.0
or about 4.1 to about 4.7, at which curdling or coagulation occurs
which forms the yogurt. Acid development and bacterial growth are
then arrested by cooling the mixture, generally to a filling
temperature of about 0.degree. C. to about 15.degree. C. or
0.degree. C. to 5.degree. C., and storing at these refrigeration
temperatures.
[0036] In one embodiment, at least one yogurt composition described
herein contains a gelling amount of a texturizing agent comprising
an inhibited starch and a non-granular, enzymatically-debranched
waxy starch selected from waxy maize, waxy tapioca, and
combinations thereof. In another embodiment, at least one yogurt
composition described herein contains an effective amount of the
texturizing agent described herein to provide a yogurt composition
having a soft gelled texture. A useful measure of the gelling of
the yogurt is the gel strength test, described below, in which the
resistant force against a plunging probe is measured. By "gel
strength" is meant a gel strength that is measured prior to any
heating of the gel that is sufficient to melt the non-granular,
enzymatically-debranched waxy starch described herein. In one
embodiment, the gel strength of a yogurt, dairy dessert, or cream
cheese is measured in accordance with the respective methods set
forth in Example 1f.
[0037] In one embodiment, the yogurt base comprises less than about
10% by weight of the texturizing agent, e.g. from about 0.5% to
about 10% by weight. In another embodiment, the yogurt base
comprises from about 1% to about 8% by weight, from about 1.5% to
7.0%, or from about 2% to about 6% of the texturizing agent.
[0038] In one embodiment, the texturizing agent described herein is
the sole gelling agent (other than any dairy protein that may be
present) in the yogurt composition. Optionally, the yogurt base can
additionally comprise modest amounts of additional supplemental
stabilizers. Useful optional stabilizers can include gelatin, gum
acacia, carrageenan, gum karaya, pectin, gum Tragacanth, xanthan,
maltodextrins, or mixtures thereof. These supplemental stabilizers
are well known food ingredients and are commercially available.
Cheese Compositions
[0039] Another embodiment is directed to a cheese composition
comprising at least one dairy ingredient and a texturizing agent,
wherein the texturizing agent comprises an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, wherein said
texturizing agent is present in an amount effective to increase the
firmness of said composition. Examples of cheese compositions
include, but are not limited to, mozzarella, cheddar, parmesan, and
colby cheese. In one embodiment, the cheese composition is
sufficiently firm so that it can be sliced, cut, shredded or
grated. In a further embodiment, the composition is grated or
shredded mozzarella cheese.
[0040] Yet another embodiment is directed to a method of making a
cheese composition comprising incorporating a texturizing agent
comprising an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof into a solid cheese composition
containing at least one dairy ingredient, wherein an effective
amount of the texturizing agent is added to increase the firmness
of the cheese composition.
[0041] In another embodiment, the cheese composition described
herein is not a natural cheese. In still another embodiment, the
cheese composition described herein is an imitation cheese, and as
such is prepared from a base of conventional ingredients for such
imitation cheese composition into which is incorporated the
texturizing agent described herein.
[0042] Still a further embodiment is directed to a cheese
composition comprising a) moisture in an amount of from about 40%
to about 50% or at least about 30%, 35%, or 40% by weight of the
composition; b) the texturizing agent described herein in an amount
of from about 2% to about 4% or at least about 1.5% by weight of
the composition; c) casein or caseinate in an amount of from about
3% to about 30%, from about 10% to about 20, or at least about 3%
by weight of the composition; d) a fat source of from about 20% to
about 30% or at least about 10% by weight of the composition; and
e) an emulsification salt of from about 0.5 to about 1.5% or at
least about 0.01% by weight of the cheese composition.
[0043] In a still a further embodiment, the cheese composition
described herein contains the texturizing agent described herein in
an amount calculated to replace at least about 20%, at least about
25%, at least about 30%, at least about 35%, at least about 40% or
at least about 45% by weight of the casein or caseinate present in
an equivalent cheese product.
[0044] In yet a still a further embodiment, the cheese composition
described herein optionally contains at least one additional GRAS
(Generally Regarded as Safe) ingredients. In yet another
embodiment, the optional additional GRAS ingredient is selected
from at least one natural or artificial flavor ingredient, at least
one natural or artificial color, at least one preservative, and at
least one acidulant.
[0045] In still an even further embodiment, the texturizing agent
contained in the cheese composition described herein comprises the
non-granular enzymatically-debranched waxy starch described herein
in an amount of from about 0.5% to about 15%, from about 0.5% to
about 5%, from about 1% to about 4%, or from about 1.5% to about 3%
by weight of the solid cheese composition and/or the inhibited
starch in an amount of from about 0.25% to about 4.0%, from about
0.5% to about 3.5%, or from about 0.75% to about 2.5% by weight of
the cheese composition. In one aspect, the texturizing agent
described herein is the sole gelling agent in the cheese
composition (other than any dairy protein that may be present).
[0046] In another embodiment, the texturizing agent comprises at
least one other secondary starch and/or maltodextrin conventionally
used in cheese compositions. In a further embodiment, the other
secondary starch is added in any amount needed to obtain the
functionality of the composition. In still a further embodiment,
the other secondary starch is added in an amount of about 0.5% to
about 5.0% by weight, based on the cheese composition.
[0047] In yet another embodiment, the cheese composition described
herein contains a fat source from an animal, vegetable, or mixture
thereof, wherein said fat source can be liquid or solid at room
temperature (e.g., 21.degree. C.). Exemplary fat sources include,
but are not limited to, lard, butter, cream, double cream,
anhydrous milk fat ("AMF"), liquefied fresh frozen milk fat for
recombining ("FFMR"), fully saturated vegetable oils, partially
hydrogenated vegetable oils, non-hydrogenated vegetable oils,
soybean oil, sunflower oil, olive oil, canola (rapeseed) oil,
cottonseed oil, coconut oil, palm kernel oil, corn oil, butterfat,
safflower oil, and mixtures thereof. Examples of typical fats
include, but are not limited to, butter and partially hydrogenated
vegetable oil, soybean oil, and mixtures thereof. In some
embodiments, the fat source can include butterfat to improve the
flavor of the solid cheese composition. In one embodiment, the fat
source is selected from cream, double cream, butter, AMF, liquefied
FFMR, and a non-dairy fat, such as, vegetable oil.
[0048] In a further embodiment, the cheese composition comprises an
effective amount of fat, wherein an effective amount is the amount
needed to provide the desired texture and consistency. In some
embodiments, the cheese composition comprises fat in an amount of
at least about 10%, about 15% to about 35%, or about 20% to about
30% by weight of the composition. In other embodiments, part of the
fat (e.g., typically from about one third to about two thirds of
the foregoing amounts of fat) is replaced with an additional amount
of the texturizing agent described herein, depending on the degree
of firmness desired and the amount of fat replaced.
[0049] In another embodiment, the cheese composition further
comprises at least one emulsification salt selected from mono, di
or polyvalent cationic citrate or phosphate salts; sodium stearoyl
lactylate; glycerol esters; acid pyrophosphate; fatty acid esters
such as polysorbates; phospholipids such as lecithins; and mixtures
thereof. Suitable commercially available emulsification salts
include trisodium citrate (TSC), lactylate, sodium
hexametaphosphate (SHMP), disodium phosphate (DSP) and blends of
sodium polyphosphate (SPP) and sodium orthophosphate (SOP). In one
embodiment, the emulsification salt is a mono, di or polyvalent
cationic citrate or phosphate salt. In another embodiment, at least
one cheese composition described herein comprises an emulsification
salt in an effective amount to disperse the fat evenly throughout
the composition in an emulsified form. In yet another embodiment,
the emulsification salt is present in an amount of about 0.5% to
about 1.5% by weight of the dairy protein in the composition. In
still another embodiment, the emulsification salt is present in the
solid cheese composition in an amount of at least 0.01%, at least
about 0.05% to about 2.5%, or about 0.75% to about 1.25% by weight
of the composition.
Cream Cheese Compositions
[0050] Another embodiment is directed to a cream cheese composition
comprising at least one dairy ingredient and a texturizing agent
comprising an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof, wherein said composition
comprises an effective amount of the texturizing agent to provide a
firm composition, wherein said cream cheese composition is firm. In
a further embodiment, the texturizing agent described herein
produces cream cheese with excellent texture, firmness, and
creaminess.
[0051] Another embodiment is directed to a method of making a cream
cheese composition by mixing together at least one dairy ingredient
and a texturizing agent comprising an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, wherein an
effective amount of said texturizing agent is added to increase the
firmness of said cream cheese composition.
[0052] When producing a cream cheese composition, many of the same
ingredients or ingredients similar to those used in making a cheese
composition are used. In general, the amount of water used will be
less and the amount of fat and protein will be greater. In this
regard, the amount of water can be from about 15% to about 45%,
about 20% to about 35%, or about 25% to about 30% by weight of the
cream cheese composition. The amount of fat can be from about 15%
to about 35% or from about 20% to about 30% by weight of the
composition, and can be butter or milkfat in another form. The
amount of protein can be from about 20% to about 50% or from about
30% to about 40% by weight of the composition, and can be fresh
cheese curd. In some embodiments, the cream cheese composition
contains one or more emulsification salts and acidulants.
Dairy Dessert Compositions
[0053] Another embodiment is directed to a dairy dessert
composition comprising at least one dairy ingredient and a
texturizing agent comprising an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, wherein said
composition comprises an effective amount of the texturizing agent
to provide a firm composition, wherein said dairy dessert
composition is firm. In another embodiment, the texturizing agent
described herein produces a dairy dessert composition with
excellent texture, firmness, and creaminess.
[0054] Yet another embodiment is directed to a process for making a
dairy dessert composition described herein, wherein said process
comprises mixing together at least one dairy ingredient and a
texturizing agent to form said dairy dessert composition, wherein
said texturizing agent comprises an inhibited starch and a
non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof, and further
wherein an effective amount of said texturizing agent is added to
the dairy dessert composition to increase the firmness of said
composition.
Oil-in-Water Emulsions
[0055] Another embodiment is directed to an oil-in-water emulsion
composition comprising a fat ingredient and a texturizing agent
comprising an inhibited starch and a non-granular,
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof, wherein said composition
comprises an effective amount of the texturizing agent to increase
the firmness of the oil-in-water emulsion composition, wherein said
composition is firm. In one embodiment, the firmness of the
oil-in-water emulsion composition is measured in accordance with
the Viscosity Measurement set forth in Example 1g.
[0056] One embodiment is directed to a process for making an
oil-in-water emulsion composition, wherein said process comprises
mixing together an oil-in-water emulsion composition containing a
fat ingredient with a texturizing agent comprising an inhibited
starch and a non-granular, enzymatically-debranched waxy starch
selected from waxy maize, waxy tapioca, and combinations thereof,
wherein an effective amount of said texturizing agent is added to
increase the firmness of the oil-in-water emulsion. Yet another
embodiment is directed to a process for making an oil-in-water
emulsion, wherein said method comprises providing an oil in water
emulsion base comprising at least one fat, and replacing at least a
portion of the fat in the oil-in-water emulsion base with an
effective amount of a texturizing agent comprising an inhibited
starch and a non-granular, enzymatically-debranched waxy starch
selected from waxy maize, waxy tapioca, and combinations thereof,
to increase the firmness of the oil-in-water emulsion.
[0057] Exemplary oil-in-water emulsion compositions include, for
example, thick and spreadable dressings (e.g., spoonable
mayonnaise), which can be used as a base and/or binder in coleslaw,
potato salads, cold sauces (e.g., shrimp cocktail sauce), salad
dressings (e.g., thousand island dressing), etc. Many consumers
prefer low fat dressings that have the same functionality, taste
and mouthfeel, particularly texture, of the full fat alternatives.
The texturizing agent described herein facilitates the production
of cost-effective oil-in-water emulsion compositions having reduced
fat content as well as excellent texture and firmness. In a further
embodiment, an effective amount of the texturizing agent is from
about 0.5% to about 6%, from about 0.75% to about 3%, or from about
1.0% to about 2% by weight of the composition.
[0058] In one embodiment, the inhibited starch is added in any
amount desired or necessary to provide a composition with the
desired functionality. In another embodiment, the amount of
inhibited starch is from about 0.5% to about 6%, from about 2% to
about 6%, or from about 2.5% to about 5% by weight of the
oil-in-water emulsion composition.
[0059] In one embodiment, the oil contained in the oil-in-water
emulsion composition is an edible oil. In another embodiment, the
oil is a vegetable oil. In yet another embodiment, the vegetable
oil is selected from sunflower oil, canola oil, olive oil, soya
oil, palm oil, and mixtures thereof. In an even further embodiment,
the vegetable oil is canola oil.
[0060] In some embodiments, the oil-in-water emulsion composition
comprises an amount of oil of from about 10% to about 80%, from
about 15% to about 35%, or from about 15% to about 25% by weight of
the oil-in-water emulsion composition.
[0061] In other embodiments, at least one oil-in-water emulsion
composition described herein comprises at least one water-based
liquid. In still other embodiments, the water-based liquid is
selected from water, vinegar, milk, and mixtures thereof. In still
further embodiments, the water-based liquid is water, white wine
vinegar, or mixtures thereof. In still yet other embodiments, the
oil-in-water emulsion composition comprises an amount of
water-based liquid of from about 5% to about 75%, from about 10% to
about 75%, from about 20% to about 75%, from about 30% to about
75%, or from about 40% to about 70% by weight of the oil-in-water
emulsion composition.
[0062] The term "non-starch hydrocolloid" when used in connection
with the oil-in-water emulsion compositions described herein,
refers to a substance comprising at least one particle that, when
mixed with at least one water based liquid, is microscopically
dispersed throughout the water-based liquid. Suitable non-starch
hydrocolloids include, but are not limited to, for example, agar,
carrageenan processed eucheuma algae, locust bean gum, guar gum,
tragacanth, gum arabic, karaya gum, tara flour, cellulose, methyl
cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose,
ethyl methyl cellulose, carboxymethyl cellulose, sodium
carboxymethyl cellulose, cross-linked sodium carboxy methyl
cellulose, enzymatically hydrolyzed carboxymethyl cellulose, and
mixtures thereof. In some embodiments, at least one oil-in-water
emulsion composition described herein comprises a non-starch
hydrocolloid.
[0063] In some embodiments, the oil-in-water emulsion compositions
described herein comprises an amount of the non-starch hydrocolloid
of from about 0.001% to about 2%, from about 0.05% to about 1%, or
from about 0.1% to about 0.5%, by weight, of the oil-in-water
emulsion composition.
[0064] In still another embodiment, the oil-in-water emulsion
composition describe herein comprises egg, at least one egg
derivative, an alternative emulsifier, or mixtures thereof. The
term "egg derivative" refers to any product derived from egg. In
further embodiments, the at least one egg derivative is an egg yolk
(e.g., fresh, pasteurized, frozen or dried egg yolk). In still
another embodiment, the at least one egg derivative is a
pasteurized liquid egg yolk. In yet other embodiments, the
alternative emulsifier is any suitable food ingredient emulsifier
including, but not limited to, proteins (e.g., soy, pulses, dairy,
etc.), lecithins (e.g. soy, egg, sunflower, etc.), hydrophobic
starches (e.g., starch octenyl succinate esters), and
gums/hydrocolloids (e.g. propylene glycol alginate, tamarind gum,
pectin, etc.). In still yet other embodiments, the alternative
emulsifier is selected from soy lecithin, soy protein, hydrophobic
starches, and gums/hydrocolloids. In yet an even further
embodiment, the alternative emulsifier is selected from soy
proteins, pulse proteins, dairy proteins, soy lecithin, egg
lecithin, sunflower lecithin, starch octenyl succinate esters,
propylene glycol alginates, tamarind gums, and pectins.
[0065] In even further embodiments, the oil-in-water emulsion
compositions describe herein comprise an amount of egg and/or egg
derivative of from about 0.1% to about 10%, from about 1% to about
6%, or from about 2% to about 4% by weight of the oil-in-water
emulsion composition. The addition of egg and/or at least one egg
derivative has the additional advantage of providing an
oil-in-water emulsion composition with the desired color/surface
appeal. As will be appreciated by one of skill in this art, the use
level of the alternative emulsifier will depend upon the type of
emulsifier chosen, the precise oil loading of the emulsion, and the
precise food system in which the emulsion is employed.
[0066] In another embodiment, the oil-in-water emulsion
compositions described herein further comprise any ingredient
typically used in an edible oil-in-water emulsion. Such further
ingredients include, but are not limited to, for example, salt,
sugar, mustard, citrus fruit, and melt-based ingredients.
[0067] In some embodiments, the edible oil-in-water emulsion
composition is selected from a mayonnaise, a spread, and a
dressing. In one embodiment, the oil-in-water emulsion composition
is a reduced fat mayonnaise, spread, or dressing. A "reduced fat
mayonnaise, spread, or dressing" refers to a fat content that is
lower than about 65%, 55%, or 45% by weight of the oil-in-water
emulsion composition.
[0068] In one embodiment, the oil-in-water emulsion compositions
described herein contain the ingredients mentioned above over a
wide range of weight ratios. In some embodiments, the oil-in-water
emulsion composition described herein comprises ingredients in the
following weight ratios, based on the oil-in-water emulsion
composition, of: from about 15% to about 25% or from about 18% to
about 22% by weight of at least one oil; from about 50% to about
70% or from about 55% to about 65% by weight of at least one water
based liquid; from about 0.5% to about 6% or from about 3% to about
5% by weight of at least one inhibited starch; from about 0.1% to
about 5% or from about 0.5% to about 2% by weight of an
enzymatically-debranched waxy starch selected from waxy maize, waxy
tapioca, and combinations thereof; and up to 5% or from 2% to 4% by
weight egg, at least one egg derivative, or mixtures thereof.
[0069] In one embodiment, the oil-in-water emulsion compositions
described herein contain food grade ingredients.
[0070] In another embodiment, the oil-in-water emulsion composition
described herein, such as, e.g. low fat mayonnaise, is prepared by
adding an emulsifier (typically egg or egg derivative, such as,
e.g. egg-yolk) to the water-phase and/or to the oil-phase before
starting emulsification. When an inhibited granular cook-up
thickening starch is used, it can be added to the water phase and
precooked before making the emulsion. When using a pregelatinized
granular starch, it can be added via the oil-phase towards the end
of the emulsification process.
[0071] Another embodiment is directed to a process for preparing an
oil-in-water emulsion composition described herein, wherein said
process comprises preparing a pre-emulsion water phase comprising
at least one water based liquid, and, optionally, a sugar, salt,
vinegar, mustard, and/or non-granular enzymatically-debranched waxy
starch selected from waxy maize, waxy tapioca, and combinations
thereof; mixing half of an oil into the pre-emulsion water-phase,
and pre-mixing the other half of the oil with at least one
hydrocolloid and at least one pregelatinized granular starch and/or
a non-granular, enzymatically-debranched waxy starch selected from
waxy maize, waxy tapioca, and combinations thereof to form an oil
phase; emulsifying the pre-emulsion water phase with the oil phase;
and introducing an egg and/or at least one egg derivative at the
beginning of the emulsifying step.
[0072] A further embodiment is directed to a food product
comprising an oil-in-water emulsion composition described herein.
In another embodiment, the food product is selected from coleslaw,
potato salad, shrimp cocktail, thousand island dressing, and
vegetable salad.
EXAMPLES
[0073] The invention will now be described in more detail in the
following examples, which should not be construed to limit the
invention. All amounts, parts and percentages in the specification
and claims are by weight, unless noted otherwise.
Example 1
Methods and Materials
[0074] 1a. Production of Enzymatically-Debranched Waxy Starches
[0075] A starch slurry for the enzymatic reaction was prepared by
suspending 1.5 kg of waxy maize and/or waxy tapioca starch in 6 kg
of tap water. This suspension was pre-acidified to a pH of 4.0 to
4.1 with aqueous hydrochloric acid and then jet-cooked at
approximately 155-160.degree. C. The solution was transferred
directly into a double walled reactor heated to 58.5.degree. C. and
then pH-adjusted--if necessary--to a pH of 4.6 using aqueous
hydrochloric acid (1M). The debranching enzyme (PROMOZYME D2
pullulanase, available from Novozymes A/S, Bagsvaerd, Denmark) was
added at various wt. % concentrations, based on the anhydrous
weight of the starch (15% starch solids), to the reaction mixture.
After stirring at 100 rpm for various time periods, the enzyme was
deactivated by jet cooking at greater than 140.degree. C. The
reaction mixture was then diluted with tap water and spray dried
(250.degree. C. inlet; 110.degree. C. outlet), providing
enzymatically-debranched waxy starch products having a typical
moisture content of about 6%.
1b. Dextrose Equivalence Determination (Luff Schoorl Method)
[0076] Dextrose Equivalence ("DE") was determined based on the Luff
Schoorl method as set forth in "ISI 28-1e Determination of Reducing
Sugar, DE by Luff-Schoorl's Method", International Starch
Institute, Science Park Aarhus, Denmark, Rev. LT 22.01.2002. This
method is based upon iodine titration of excess copper. More
specifically, 0.5-1.0 g of enzymatically-debranched waxy maize
("EDWM") starch and/or enzymatically-debranched waxy tapioca
("EDWT") starch (as dry starch), 25.0 ml Luff-Schoorl reagent
(available from Fischer Scientific), and 10 ml of demiwater are
mixed together in flask and allowed to boil for 10 min from the
point when the mixture begins boiling. The mixture is then cooled
down by placing the flask in a waterbath for about 0.5 hrs. After
cooling, 10 ml of potassium iodide (KI) solution and 25 ml of
sulfuric acid (H.sub.2SO.sub.4) are added to the mixture and the
mixture is titrated with sodium thiosulphate to a white
solution.
[0077] The DE is calculated via the following equation: (e
factor.times.100)/((100-moisture of the EDWP starch).times.sample
amount.times.1000). The e factor of the titrate for the used amount
of sodium thiosulphate is determined by subtracting the used
titrate from the blank (i.e. Blank --titrate). The blank is
determined by repeating the above described titration process
without adding the EDWM and/or EDWT starch thereto. That is, the
titration process excludes the addition of the EDWM and/or EDWT
starch to provide the blank.
1c. Method for Preparing Dairy Desserts
[0078] Dairy desserts were prepared as follows. The dry ingredients
were blended together and then combined with one or more dairy
ingredients in a Thermomix model TM31 mixer (available from Vorwerk
& Co., Wuppertal, Germany). This mixture was heated to
90.degree. C. while mixing at speed 2. Once 90.degree. C. was
reached, the mixture was held at that temperature for 35 min and
then poured into water-tight containers and cooled in an ice batch
to approximately 25.degree. C. (approximately room temperature).
The samples were subsequently stored at 4.degree. C.
1d. Method for Preparing Cream Cheese
[0079] The cream cheese was prepared as follows. The dry powders,
quark and butter were mixed well in a Stephan cutter (available
from Stephan Machinery GmbH, Hameln, Germany) at 3000 rpm for 1
minute. Water was added to the cooker and heated to 50.degree. C.
The pH was checked and, if needed, adjusted to a pH of 5 to 5.2
and, after acid addition, the ingredients were mixed at 3000 rpm
for 30 seconds. The mixture was then further heated to 85.degree.
C. with mixing at 1500 rpm. Pre-melt was added to the mixture, and
the mixture creamed and mixed at 80-85.degree. C. and 3000 rpm for
5 minutes. This mixture was then homogenized hot at high pressure
(200/50 bars) using a Model MC2-6TBSX homogenizer (available from
APV Gaulin GmbH, Lubeck, Germany). The homogenized mixture was
filled into containers and the containers turned upside down to
avoid skin formation. The mixture was then slowly cooled down to
room temperature and then store at 4.degree. C.
1e. Method for Preparing Spoonable Dressings
[0080] Spoonable dressings were prepared as follows. A paste was
prepared by blending the dry ingredients together and adding these
blended ingredients to water and vinegar in a stainless steel
beaker while stirring for complete dispersion. This mixture was
heated in a boiling water bath while being lightly stirred for 6
mins. The beaker was removed from the water bath and the mixture
cooled at ambient temperature overnight. Next, a coarse emulsion
was prepared by mixing the paste and eggs in a Kitchen Aid mixing
bowl for 2 mins on speed 2. The bowl was scraped and oil slowly
added while mixing in the Kitchen Aid mixing bowl on speed 2 until
all of the oil was incorporated into the mixture. The coarse
emulsion was emulsified with a Scott Turbon Mixer, Laboratory Mixer
Model MlI 110SE, (Scott Turbon Mixer, A Hayward Gordon Co.,
Adelanto, Calif.) for 2 minutes at 30 hertz and this thusly
produced emulsion placed in 4 ounce plastic jars and stored at
22.degree. C.
1f. Gel Strength Measurements
Measuring Gel Strength of Dairy Desserts
[0081] Gel strength of dairy dessert samples was measured using a
Texture Analyzer, Model TA.XT2 (available from Texture Technologies
Corp., Hamilton, Mass., USA) as follows. Dairy dessert peak gel
strength was tested at approximately 4.degree. C. The reading was
taken using a 1 inch diameter acrylic cylinder at absolute peak
force achieved during a 15 mm plunge into the sample. The probe
moved through the sample at 0.2 mm/s.
1g. Viscosity Measurement
[0082] The viscosity of spoonable dressings was measured using a
Brookfield viscometer, Model DVIIT (Brookfield Viscometer LTD,
Harlow, UK) with heliopath as follows. T bar spindle C was used
while the measurement was taken at 20 rpm for 30 seconds. A data
point was taken every 2 seconds during the 30 second measurement
and averaged.
1h. Starch Materials
[0083] The non-granular, EDWM and EDWT starches used in the
Examples below were prepared as described above in Example 1a using
the debranching times and enzyme dosages set forth in Table 1.
Comparative starch materials ("SM") used in the Examples below is
described in Table 2.
TABLE-US-00001 TABLE 1 EDWM and EDWT Starches Enzyme Debranching
Dextrose Starch Dosage (wt %) Time (hours) Equivalent (DE) EDWM 1
0.5 3.5 4.0 EDWM 2 0.5 15 5.6 EDWM 3 2.0 3.5 6.3 EDWM 4 2.0 15 7.6
EDWT 1 0.5 3.5 3.5 EDWT 2 0.5 15 4.6 EDWT 3 2.0 3.5 6.5 EDWT 4 2.0
15 7.5
TABLE-US-00002 TABLE 2 Starch Materials Starch Material No.
Description SM 1 maltodextrin SM 2 Starch blend containing granular
thermally inhibited starch SM 3 inhibited instant waxy maize starch
SM 4 modified tapioca starch SM1 = N-DULGE .RTM. SA1 maltodextrin
available from Ingredion Incorporated, Bridgewater, New Jersey,
USA. SM2 = NOVATION .RTM. Indulge 1720 starch, available from
Ingredion Incorporated, Bridgewater, New Jersey, USA. SM3 =
ULTRA-SPERSE .RTM. SR modified food starch, available from
Ingredion Incorporated, Bridgewater, New Jersey, USA. SM4 =
NATIONAL .RTM. FRIGEX .RTM. HV modified food starch, available from
Ingredion Incorporated, Bridgewater, New Jersey, USA.
Examples 2-4 and Comparative and Negative Examples A
Dairy Dessert Compositions
[0084] Dairy dessert compositions were produced according to the
process described above in Example 1c using the formulae described
in Table 3. The Gel Strength of each Dairy Dessert was measured
according to the method set forth in Example 1f. The
characteristics and gel strength of each dairy dessert are provided
in Table 4 below.
TABLE-US-00003 TABLE 3 Dairy Dessert Compositions Ingredients Ex.
A, Ex. A, (wt %) Ex. 2 Ex. 3 Ex. 4 Comparative Negative Milk 82.75
82.75 83.15 82.75 84.75 Sugar 10 10 10 10 10 SM 4 7.25 5.25 5.25
5.25 5.25 SM 1 0 0 0 2.0 0 EDWT 4 0 2.0 1.6 0 0 Total 100.00 100.00
100.00 100.00 100.00
TABLE-US-00004 TABLE 4 Dairy Dessert Characteristics and Gel
Strength Max Peak Sample Force (g) Texture Description 7 Days Ex.
A, 284 Firm, cuttable texture. Comparative Similar to flan. Ex. A,
28 Flowable, thin texture. Negative Ex. 2 303 Pasty, cohesive,
sticky texture. Ex. 3 314 Firmer than Ex. A. Cuttable texture.
Similar to flan. Ex. 4 244 Similar firmness to Ex. A. Cuttable
texture. Similar to flan.
Prophetic Examples 5-7
Cream Cheese Compositions
[0085] Cream cheese was produced according to the process described
above in 1d using the formulae described in Table 5.
TABLE-US-00005 TABLE 5 Cream Cheese Formulations Ingredients (wt %)
Ex. 5 Ex. 6 Ex. 7 Water 27.62 28.84 28.37 Butter 25 25 25 Quark (0%
fat) 35 35 35 Skim Milk Powder 6 6 6 Melting Salt * 1 1 1 Salt 0.70
0.70 0.70 SM 2 2 2 2 T4 or M4 2.5 2.13 1.75 Citric Acid 0.15 0.15
0.15 Potassium Sorbate 0.03 0.03 0.03 * TURRISIN .RTM. FK 6,
available from BK Guilini GmbH, Landenberg, Germany
Examples 8 and Comparative and Negative Examples B
Spoonable Dressing Compositions
[0086] Spoonable dressings were produced according the process
described above in 1e using the formulae described in Tables 6A and
6B below. The viscosity was measured according to the method set
forth in Example 1g. The viscosity of each spoonable dressing is
provided in Table 7 below.
TABLE-US-00006 TABLE 6A Spoonable Dressing Paste Formulations Ex.
B, Ex. B, Ingredients (wt %) Comparative Negative Ex. 8 Ex. 9 Ex.
10 Ex. 11 Ex. 12 Water 59.74 60.74 59.74 59.74 59.94 59.74 59.94
Thermtex 5 5 6 5 5 5 5 Vinegar 12.5 12.5 12.5 12.5 12.5 12.5 12.5
Sugar 17.7 17.7 17.7 17.7 17.7 17.7 17.7 Mustard powder 0.35 0.35
0.35 0.35 0.35 0.35 0.35 Paprika 1 1 1 1 1 1 1 Salt 2.6 2.6 2.6 2.6
2.6 2.6 2.6 EDTA 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Potassium
sorbate 0.1 0.1 0.1 0.1 0.1 0.1 0.1 SM1 1 0 0 0 0 0 0 EDWS: M4 0 0
0 1 0.8 0 0 EDWS: T4 0 0 0 0 0 1 0.8 Total 100.00 100.00 100.00
100.00 100.00 100.00 100.00
TABLE-US-00007 TABLE 6B Spoonable Dressing Formulations Ex. B, Ex.
B Ingredients (wt %) Comparative Negative Ex. 8 Ex. 9 Ex. 10 Ex. 11
Ex. 12 Paste 65 65 65 65 65 65 65 Egg Yolks (10% 5 5 5 5 5 5 5
salted) Salad oil 30 30 30 30 30 30 30 Total 100.00 100.00 100.00
100.00 100.00 100.00 100.00
TABLE-US-00008 TABLE 7 Spoonable Dressing Viscosity Results 1 Week
1 Month Texture Description Sample Viscosity (cP) Viscosity (cP) 7
Days Ex. B, 16,200 13,950 Firm, spoonable texture. Comparative
Holds shape on spoon. Ex. B, 15,900 14,150 Thinner than control.
Negative Slightly less shape on spoon vs. Ex. B. Ex. 8 26,450
23,350 Pasty, cohesive, sticky texture. Ex. 9 18,000 16,850
Slightly firmer than Ex. B. Holds shape on spoon. Ex. 10 17,800
16,550 Slightly firmer than Ex. B. Holds shape on spoon. Ex. 11
17,600 16,600 Slightly firmer than Ex. B. Holds shape on spoon. Ex.
12 17,250 16,050 Slightly firmer than Ex. B. Holds shape on
spoon.
[0087] The above description is for the purpose of teaching the
person of ordinary skill in the art how to practice the present
invention, and it is not intended to detail all those obvious
modifications and variations which will become apparent to the
skilled worker upon reading the description. It is intended,
however, that all such obvious modifications and variations be
included within the scope of the present invention which is defined
by the following claims.
* * * * *