MXPA06011484A - Mcc/hydrocolloid stabilizers and edible compositions comprising the same - Google Patents

Abstract

Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.

Description

MCC / HYDROCOLOID STABILIZERS AND EDIBLE COMPOSITIONS THAT INCLUDE THEMSELVES Reference to Related Requests This application claims priority to the U.S. Provisional Application. No. 60 / 559,478, filed April 5, 2004, and the US Application. No. 60/631, 807, filed on November 30, 2004, the descriptions of which are incorporated herein by reference in their entirety.

Brief Description of the Invention The present invention generally relates to stabilizers comprising co-processed MCC and a hydrocolloid, and to edible compositions comprising them. In one aspect, the invention relates to edible compositions comprising a stabilizer prepared from MCC and a hydrocolloid, together with a source of protein and / or juice. Preferred compositions are those that are stable, have relatively low pH and / or comprise co-processed MCC and hydrocolloid. Stable representative compositions of the invention include low pH beverages comprising the MCC stabilizer, a protein source and / or a vegetable or fruit juice or other fruit flavored liquid, optionally with additional HM pectin and acidifier, sweetener, regulating agents, pH modifiers, or stabilizing salts. In certain embodiments, the MCC / hydrocolloid composition employed is a dry blend by co-spraying MCC and HM pectin in a ratio of 40/60 to 60/40 with added inorganic salt as a processing medium.

Detailed Description The present invention comprises stabilizers made from co-processed MCC and hydrocolloid, and their use in low stable edible pH compositions comprising the stabilizer, a protein source, and / or a fruit juice and, optionally, acidulants, sweeteners , regulating agents, pH modifiers, and stabilizing salts. Those skilled in the art will recognize that any number of other components may also be added, for example, additional flavorings, colorants, preservatives, pH regulators, food supplements, processing media, and the like. While the stabilizer, protein, and fruit juice compositions are described primarily herein, it will also be recognized that beverages having only protein or only fruit juice in combination with the stabilizer may also be desirable and are completely within the scope of the invention. spirit of the present invention. In particular, fruit juices containing solids (such as pulp) and nectars are easily stabilized by adding a co-processed MCC stabilizer / pectin as described herein. In such mixtures having only juice or only protein, it will be recognized that the stabilizer composition and the amount of stabilizer used in the beverage mixture may need to be adjusted according to the above in order to maintain the desired stability results. Such a routine adjustment of the composition is completely within the capabilities of a person skilled in the art and is within the scope and intent of the present invention. Suitable stabilizers for use in the present invention and methods for their preparation are described in detail in WO 03/096976, which is incorporated herein by reference. In particular, the stabilizers are a microcrystalline colloidal cellulose (MCC) / hydrocolloid composition in which the hydrocolloid has a heterogeneous distribution of bonds and is intimately mixed with and closely linked to the MCC. The co-processed / hydrocolloid MCC stabilizers are preferred for use in the present invention due to their low viscosity, good mouthfeel, and stability over time. Such stabilizers can be used in edible food products comprising protein and / or fruit or vegetable juice, and can also be used in a variety of other products or applications. Other products and applications for which the MCC / hydrocolloid stabilizers described herein may be used, include, but are not limited to, dry mix products (instant sauces, juices, soups, instant coconut drinks, etc.), low pH dietary systems (flour / yogurt cream, yogurt drinks, frozen stabilized yogurt, etc.), cooked goods, as a mass agent in nonaqueous food systems and in low moisture food systems, such as a chewable tablet excipient, for flavor masking drug actives such as APAP, aspirin, ibuprofen, etc., as a suspending agent, as a controlled release agent in pharmaceutical applications, as a delivery system for flavoring agents and nutraceutical ingredients in food, pharmaceutical, and agricultural applications, such as a direct release sustained release agent, in dosage forms pharmaceuticals such as tablets, films, and suspensions, as thickeners, in foams, creams, and lotions for personal care applications, such as of suspension, for use with pigments and fillers in ceramics, dyes, cosmetics, and oral care, and in industrial applications such as ceramics, supply systems for pesticides that include insecticides, and in other agricultural products. Any hydrocolloid that will impart an increased surface charge when used in combination with MCC to produce colloidal MCC as compared to colloidal MCC alone can be employed in the stabilizers used in the present invention. Such hydrocolloids include, but are not limited to, seaweed polysaccharides such as Irish moss, agar, furcellaran, alginate, and alginate derivatives such as propylene glycol alginate (PGA) and monovalent salts of alginates such as sodium and potassium salts, gums plant which include galactomanna such guár, locust bean gum, tara, carboxymethyl guar, carboxymethyl locust bean gum, glucomanna such as konjac, tamarind seed, polysaccharide, pectins, including high and low methoxyl pectins, and acetylated pectins such as pectin of sugar beet, karaya, acacia, tragacanth, starch, bacterial polysaccharides such as xanthan and pullulan, gellan and weüan, cellulose gums, alkyl cellulose ethers including methyl cellulose, hydroxypropylmethyl cellulose, hydroxyethyl cellulose, hydroxymethyl cellulose and hydroxypropyl cellulose, and mixtures from the same. Irish mosses may include, mu, kappa, kappa-2, an, iota, lambda, theta, and mixtures thereof. In one embodiment of the invention, the hydrocolloid is pectin or PGA. Any microcrystalline cellulose can be employed in the compositions of the present invention. Suitable feedstocks include, for example, wood pulp such as bleached sulphite and sulfate pulps, corn husks, bagasse, straw, starch, cotton wool, flax, kemp, ramie, fermented cellulose, etc. In one embodiment of the present invention, the MCC used is one approved for human consumption by the United States Food and Drug Administration. The use of a processing agent or agents may be desirable during the preparation of the MCC / hydrocolloid stabilizer. In one embodiment, for example, in MCC / pectin or MCC / PGA stabilizers, an anti-slip agent or non-lubricating material is used which functions in combination with the hydrocolloid. The anti-slip agent, for example, can be an organic or inorganic salt that is soluble in water. Examples of suitable salts include, but are not limited to, sodium chloride, potassium chloride, calcium chloride, calcium lactate, calcium tartrate, calcium citrate, calcium maleate, calcium monophosphate, and magnesium chloride. Other potential processing agents suitable for use in the present invention include, for example, pH modifiers, such as, for example, ammonium hydroxide, or regulating agents, such as, potassium carbonate, etc. The amount of processing agent used will depend on the hydrocolloid used and the stabilizing composition. In a modality, a salt is used in an amount of about 0.5% to about 5% by weight. In a further embodiment, the amount of salt used is between about 2 and about 4% by weight of the finished dry ingredient composition. In certain embodiments, the pH modifier or regulating agent is added during the production of the stabilizer after the cutting step but before the drying step. The composition of the MCC / hydrocolloid stabilizer can be varied over a wide range in order to impart the desired results to the resulting edible composition or other application. In one embodiment, the ratio of MCC to hydrocolloid is in the range of from about 30/70 to about 90/1 parts by weight. In the additional embodiments, the ratio is about 35/65, about 40/60, about 45/55, about 50/50, about 55/45, about 60/40, about 65/35, about 69/31, about 70 / 30, or approximately 85/15. Juices suitable for use in the present invention include fruit juices (including but not limited to lemon juice, lime juice, and orange juice, including variations such as lemonade, limada, or orangeade, red and white grape juices, grape fruit juice, apple juice, pear juice, cranberry juice, raspberry juice, cherry juice, pineapple juice, pomegranate juice, mango juice, apricot juice or nectar, strawberry juice, juice kivi, and oranges) and vegetable juices (including but not limited to tomato juice, carrot juice, celery juice, sugar beet juice, spinach juice, and lettuce juice). Juices can be found in any form, including liquid, solid or semi-solid forms such as gels or other concentrates, ice or sorbets, or powders, and may also contain suspended solids. In another embodiment, substances flavored with fruit or other sweetened, including naturally flavored, artificially flavored, or those with other natural flavors ("WONF"), may be used in place of fruit juice. Such fruit flavored substances may also be in the form of liquids, solids, or semi-solids, such as powders, gels or other concentrates, ice, or sorbets, and may also contain suspended solids. Suitable proteins for use in the present invention include food proteins and amino acids, which are beneficial for mammals, birds, reptiles, fish and other living organisms. Food proteins include plant and animal proteins and fractions or derivatives thereof. Animal-derived proteins include milk and milk products, such as heavy cream, light cream, whole milk, low-fat milk, foaming milk, fortified milk including milk fortified by protein, processed milk and dairy products including superhot milk and / or condensed, sweetened or unsweetened, frothy or full, dry milk powders including whole milk powder and nonfat dry milk (NFDM), casein and caseinates, wheat and wheat products such as wheat concentrate, delactosed wheat, Demineralized wheat, isolated from wheat protein. Egg and egg-derived proteins can also be used. Plant-derived proteins include walnut and walnut-derived proteins, sorghum, legume, and legume-derived proteins such as soybeans and soy products, such as untreated fresh soybeans, fluid soybeans, soybean concentrates, soy isolates, soybean meal, and soybean meal. soy, and rice proteins, and all the forms and fractions thereof. Food proteins can be used in any available form, including liquid, condensed, or powdered. When a powdered protein source is used, however, it may be desirable to pre-hydrate the protein source before mixing it with the MCC / pectin stabilizer and juice for added stability of the resulting beverage. When the protein is added together with a fruit or vegetable juice, the amount used will depend on the desired final result. Typical amounts of protein vary from about 1 to about 20 grams per 8 oz. Serving of the resulting stable edible composition, but may be higher depending on the application. The use of additional hydrocolloids as an adjunct stabilizer may also be desirable, depending on the preferred application and the ingredients used in the edible compositions described herein. Such additional hydrocolloids may include, but are not limited to, pectins, including high methoxyl pectins ("HM") and low methoxyl and acetylated pectins such as sugar beet pectin, carboxymethyl cellulose ("CMC") of high degree of substitution ("DS high "), xanthan gum, gum arabic, gellan gum, PGA, Irish moss, tragacanth, starch, galactomanna, such as guar gum, locust bean gum, tara gum, cassia gum, and mixtures thereof. Such additional hydrocolloids can be used in a number of ways. In certain embodiments, the additional hydrocolloid may be added to the dry mix or to the mixture during the production of the MCC / hydrocolloid stabilizers described herein. For example, the hydrocolloid can be added to the mixture just before spray drying, such that the entire mixture is spray dried at a time. The resulting dried mixture of MCC / hydrocolloid plus additional hydrocolloid can thus be packaged and stored, and added as a single measure during the production of the edible food products described herein. In the alternative embodiments, the additional amount of hydrocolloid may be added in a complementary stage at the time of production, in an amount suitable for the particular product being processed. In any case, the additional hydrocolloid is used in an amount sufficient to reduce the separation of serum in the final product. When making edible products or beverages having both a low pH phase and a protein phase, the MCC / hydrocolloid described herein may be added to either the low pH phase or the protein phase and the additional amounts of Hydrocolloid can also be added to either the low pH phase or the protein phase. It is possible that the increased stability can be achieved by adding both the initial MCC / hydrocolloid stabilizer and the additional hydrocolloid amounts to only the low pH phase. Alternatively, it is also possible to achieve a desirable level of stability when preparing edible products or beverages in a single phase. In such a single phase process, the MCC / hydrocolloid and different optional quantities of hydrocolloid can be dispersed in water. Additional ingredients, including but not limited to proteins, fruit juices, acidulants, regulators, sweeteners, pH modifiers, anti-foaming agents, and salts may thus be added to the MCC / hydrocolloid mixture in a single phase. The order of addition of any of the additional ingredients should be selected to ensure protein protection both during the assembly of the edible product and drink and thereafter. Additional ingredients may be added to the edible compositions of the present invention. Such additional ingredients that may be desirable include, but are not limited to, pH modifiers such as acidulants (including citric, malic, tartaric, phosphoric, acetic, and lactic acids and the like), regulating agents (including carbonates, citrates, phosphates) , sulfates, maleates, and the like), or the like that can be added to either the protein or juice components at any stage of production, sweeteners (such as sugar, corn syrup, fructose, etc.), sweeteners high intensity (such as aspartame), sweetener alternatives (such as sucralose) or sugar alcohols (such as sorbitol), mannitol, and maltitol). In one embodiment of the invention, a sugar alternative such as sucralose, aspartame, or acesulfame K is used to produce a resulting composition that is low in carbohydrate content. Additional possible additives include flavors, colorants, emulsifiers, preservatives, fillers such as maltodextrins, alcohol compositions, concentrates, and nutritional additives (such as calcium, ie, calcium maleate or other minerals, vitamins, herbal supplements, etc.) .). Additional processing means such as an anti-foaming agent can also be used in these applications. The compositions of the present invention are preferably low pH liquids, wherein the resulting pH is greater than about 2.5 and less than about 7.0. In one embodiment, the pH of the composition is between about 2.8 and about 6.5. In a further embodiment, the pH of the composition is between about 3.0 and about 6.0. The pH of the present invention can also be less than about 5.5. The compositions of the present invention can be either alcoholic or non-alcoholic in nature. The final beverage compositions can be processed by heat treatment in any number of ways. These methods may include, but are not limited to, pasteurization, ultra pasteurization, short time high temperature pasteurization ("HTST"), and ultra high temperature pasteurization ("UHT"). These beverage compositions can also be processed in replica, either by rotating replica or static replica processing. Some compositions, such as artificially flavored or natural soft drinks added in juice can also be cold processed. Several of these processes can also incorporate homogenization or other cutting methods. There may also be co-dried compositions, which may be prepared as a dry mix, and then conveniently reconstituted for consumption as needed. The resulting beverage compositions can be refrigerated and stored for a commercially acceptable period of time. In the alternative, the resulting beverages can be stored at room temperature, provided they are filled under aseptic conditions. The edible compositions of the present invention are desirable because they provide improved storage stability, and therefore, better commercial appearance. The stable compositions according to the invention are those which show acceptable levels of improved stability. The improved stability, in turn, is intended to mean at least one or more of the following product characteristics during the desired shelf life of the product: in liquid systems, minimal or no settling, minimal or no serum separation , minimal or no cremation, minimal or no mottling, absence of curling, absence of gelation or gels; in solids, semi-solids, gel, film or foam systems, minimal or no separation of serum, ventilation or coalescence; and additionally for frozen systems, reduction or evasion of growth in size or number of ice crystals. As used in the preceding description, minimal sedimentation means that any sediment that exists is presented as loose sediment, which can be easily stirred back into the system. As used in the preceding description, the minimum serum separation means that less than 5 mm of serum is present when the liquid system is observed in a 250 mL flask.

The invention is further demonstrated in the following examples. The examples are for the purposes of illustration and are not intended to limit the scope of the present invention. Preparation of MCC / Hydrocolloid Com positions Example 1 Composition of MCC / Pectin 60/40 In a 5 gal Hobart mixer, 1391.7 grams of microcrystalline cellulose wet cake (MCC) was mixed with 432.7 grams of AMD 783 Pectin to obtain a solids ratio of MCC to Pectin AM D 783 of 60/40 parts by weight. 100 grams of a 30% CaCl2 solution was added and mixed for several minutes. The mixture was passed through a co-rotating twin-screw extruder several times to cut the mixture and grind the microcrystalline aggregates. The resulting consistency of the extrudate was not divided allowing it to undergo a high working profile that facilitated the formation of microcrystalline particles of colloidal cellulose. 288.66 grams of the MCC / Pectin AMD 783 extrudate was dispersed in 2.71 1.34 grams of distilled water. 2.35 g of Potassium Carbonate was added to the mixture for pH adjustment. The resulting mixture was passed through a Manton Gaulin homogenizer at 2.115.3 microns (461 3.4 microns, 1153.3 microns) and spray-dried to form a powder. Spray drying was performed as follows: The homogenized mixture was fed to a 3 foot Bowen spray dryer (0.9144 m) using the 0.1 inch (0.00254 m) aperture nozzle atomization. The mixture was fed to the dryer by means of a variable feed Moyno pump at a speed to provide the desired outlet temperature. The operating inlet / outlet air temperature of the spray dryer was approximately 225 ° C / 125 ° C. Spray drying conditions were regulated depending on the food properties such as viscosity and characteristics of the resulting dry product and subsequent production. A colloidal MDC powder dispersible in water having a very fine colloidal particle size was obtained. Analysis of particle size by laser light diffraction showed that the powder had an average particle size of 5.6 microns. When dispersed in demineralized water, its 2.6% dispersion showed an initial Brookfield viscosity of 1. 250 cps and a viscosity of 2.050 cps when it is retested after 24 hours suggesting an effective interaction, ie a good network of gel between the MCC and the Pectin AMD 783. Example 2 Composition of MCC / Pectin 50/50 In a Hobart 5 gal mixer, 695.8 grams of wet cellulose microcrystalline cake (MCC) was mixed with 324.6 grams of Pectin AMD 783 to obtain a ratio of MCC solids to Pectin AMD 783 of 50/50 parts by weight. 60 grams of a 30% CaCl2 solution was added and mixed for several minutes. The mixture was passed through a co-rotating twin-screw extruder several times to cut the mixture and grind the microcrystalline aggregates. The resulting consistency of the extrudate was not divided allowing it to undergo a high working profile that facilitated the formation of microcrystalline particles of colloidal cellulose. 270.10 grams of the MCC / Pectin extrudate AMD 783 was dispersed in 2.729.90 grams of distilled water. 3.15 g of Potassium Carbonate was added to the mixture for pH adjustment. The resulting mixture was passed through a Manton Gaulin homogenizer at 2.1 153.3 microns and spray dried to form a powder. Spray drying was performed as follows: The homogenized mixture was fed to a 3 foot Bowen spray dryer (0.9144 m) using the 0.1 inch (0.00254 m) aperture nozzle atomization. The mixture was fed to the dryer by means of a variable feed Moyno pump at a speed to provide the desired outlet temperature. The operating inlet / outlet air temperature of the spray dryer was approximately 225 ° C / 125 ° C. Spray drying conditions were regulated depending on the food properties such as viscosity and characteristics of the resulting dry product and subsequent production. A water-dispersible colloidal MCC powder that has a very fine colloidal particle size, it was obtained. Analysis of particle size by laser light diffraction showed that the powder had an average particle size of 5.1 microns. When dispersed in demineralized water, its 2.6% dispersion showed an initial Brookfield viscosity of 1, 375 cps and a viscosity of 2,350 cps when it is retested after 24 hours suggesting an effective interaction, ie a good network of gel between the MCC and the Pectin AMD 783. Example 3 Composition of MCC / Pectin 40/60 In a Hobart 5 gal mixer, 550.9 grams of microcrystalline cellulose wet cake (MCC) was mixed with 385.5 grams of Pectin AMD 783 to obtain a solids ratio of MCC to Pectin AM D 783 of 40/60 parts by weight. 80 grams of a 30% CaCl2 solution was added and mixed for several minutes. The mixture was passed through a co-rotating twin-screw extruder several times to cut the mixture and grind the microcrystalline aggregates. The resulting consistency of the extrudate was not divided allowing it to undergo a high working profile that facilitated the formation of microcrystalline particles of colloidal cellulose. 254.10 grams of the MCC / Pectin extrudate AMD 783 was dispersed in 2.745.90 grams of distilled water. 3.50 g of Potassium Carbonate was added to the mixture for pH adjustment. The resulting mixture was passed through a Manton Gaulin homogenizer at 2.1-1.33 microns and spray dried to form a powder. Spray drying was performed as follows: The homogenized mixture was fed to a 3 foot Bowen spray dryer (0.9144 m) using the 0.1 inch (0.00254 m) aperture nozzle atomization. The mixture was fed to the dryer by means of a variable feed Moyno pump at a speed to provide the desired outlet temperature. The operating inlet / outlet air temperature of the spray dryer was approximately 225 ° C / 125 ° C. Spray drying conditions were regulated depending on the food properties such as viscosity and characteristics of the resulting dry product and subsequent production. A colloidal MDC powder dispersible in water having a very fine colloidal particle size was obtained. Analysis of particle size by laser light diffraction showed that the powder had an average particle size of 4.7 microns. When dispersed in demineralized water, its 2.6% dispersion showed an initial Brookfield viscosity of 1.725 cps and a viscosity of 3550 cps when it is retested after 24 hours suggesting an effective interaction, ie a good network of gel between the MCC and the Pectin AMD 783. Use of Compositions of MCC / Hydrocolloid in the Production of Edible Compositions Example 4 A 40:60 composition of MCC / pectin was dispersed in orange juice concentrate and water at 71.10 ° C and mixed for 5 minutes. The additional pectin was added as such and mixed until it was hydrated, or for approximately 5 minutes. Then citric acid was added. Separately, dry powdered milk without fat and sugar were mixed dry, then added to the orange juice mixture and mixed for approximately 10 minutes, maintaining a temperature of 71.10 ° C yield. Then, the frothy milk was added and all the ingredients were mixed for 5 minutes. In a group of experiments, anti-foam was not added. In a second group of experiments, an anti-foam agent (Hi-Mar-S-030-FG at 0.1 -2%) was added as a processing medium to reduce foam generation. The resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 5766.8 microns (4613.4 microns, 1153.3 microns). Finally, the mixture was cooled to 21 .10 ° C and refilled. The MCC / pectin varied from 0.5-0.75% and the amounts of additional HM pectin varied from 0.15-0.25%, with resulting compositions as follows: The samples were refrigerated and evaluated at 24 hr intervals. , 1, 2 and 4 weeks for viscosity, pH, and stability. The observations indicated that without the anti-foam processing medium, the samples showed a phase separation of serum. However, by agitation of the samples, the phases were mixed again, which then became stable. Samples with the anti-foam processing medium were initially stable and remained stable throughout the shelf life of anticipated storage. The pH of the beverage samples was from 4.1 to 4.2, the viscosity varied from 12.5 to 38.5 cP, and the stability was perfect or almost perfect for the samples with 0.625% pectin MCC / HM + 0.25% pectin and for 0.75% of pectin MCC / HM + 0.15% -0.25% pectin. The viscosity was measured using a Brookfield LVT viscometer with the appropriate spindle (usually spindle # 1) at suitable rpms (usually 60 rpms) at about 10 to 12 rotations. The 0.5% samples of MCC / HM pectin + pectin showed 10-19 mm separation of serum in a 250 ml bottle. Example 5 A 40:60 composition of MCC / pectin was dispersed in concentrate of orange juice and water at 71.10 ° C and mixed for 5 minutes. The additional pectin was added as such and mixed until it was hydrated, or for approximately 5 minutes. Then citric acid was added. The temperature of the orange juice mixture was maintained at 71.10 ° C throughout the process. Separately, dry powdered milk without fat and sugar were mixed dry, then added to the foamy milk at a temperature of 71.10 ° C, mixing for approximately 15 minutes and maintaining a temperature of 71.10 ° C. performance. The milk mixture was then added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An antifoaming agent (Hi-Mar S-030-FG at 0.1 -0.2%) was then added, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 5766.8 microns (4613.4 microns, 1 153.3 microns). Finally, the mixture was cooled to 21 .10 ° C and refilled. The experiment was repeated with a large amount of dry milk to make 6 g of milk protein per 8 oz. Of service. The amount of MCC / pectin ranged from 0.4 to 0.75% and the amount of additional HM pectin varied from 0.25 to 0.45%, with total compositions as follows: (Pectin alone at 0.45%, 0.75%, and 1% use levels were included in the evaluation for comparison): The samples were refrigerated and evaluated at 24 hr intervals. , 1, 2 and 4 weeks for viscosity, pH, and stability.

The stability results indicated that formulations ranging from 0.4 to 0.75% of MCC / HM pectin + 0.25 to 0.45% of pectin HM aggregates were completely stable over a period of 4 weeks and were anticipated to be stable as length of the storage life of the samples. The separate prehydration of milk powder may have contributed to the overall stability of the finished beverage. Pectin alone at 0.45% was unstable after 24 hours, and pectin alone at 0.75% was unstable after 2 weeks. Both showed heavy sediment. Pectin at 1% was stable but was very thick and viscous. At the highest protein level, the use of pectin alone showed an undesirable curl when it was poured. Pectin alone, when stability was achieved, was inconsistent with the expected sensory profile of a drinkable beverage. Example 6 Samples were generally prepared as in Example , but the MCC / HM pectin was used alone without any added pectin. In addition, pectin was used alone at 0.75%, 1.0%, and 1.5% for comparison purposes.

The stability results in this group of experiments indicated that acceptable stability was achieved using MCC / HM pectin alone at 0.5 to 1.5%, without any added pectin, for the full anticipated shelf life. As in example 5, in the use levels of 0.75% pectin alone had heavy sediment after 2 weeks, and at levels of use of 1.0% and 1.5% of pectin alone, despite being stable, produced a viscous and very thick finished beverage which in turn was inconsistent with the expected drinking quality of a beverage. Example 7 A composition 40:60 of MCC / HM pectin at 0.60% was dispersed in orange juice at 71.10 ° C and mixed for 5 minutes. The additional HM pectin at 0.10% was added as such and mixed until it was hydrated, or for approximately 5 minutes. Then, citric acid at 0.33% was added. Separately, the 1.5% soy protein isolate mixed dry with sugar (11%) was added to the available water at 71.10 ° C and mixed for approximately 5 minutes. This phase was combined with the orange juice mixture and mixed for approximately 10 minutes, maintaining a temperature of 71.10 ° C of yield. The resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 5766.8 microns (4613.4 microns, 1153.3 microns). Finally, the mixture was cooled to 21.10 ° C and refilled. The finished beverage was refrigerated and evaluated at intervals of 24 hrs, 1, 2 and 4 weeks for viscosity, pH, and stability. The finished beverage had a viscosity of 16 cps and had good suspension stability at pH 4.1 after storage for 24 hrs. , 1, 2 and 4 weeks. Example 8 A 60:40 composition of MCC / propylene glycol alginate DE at low to 0.50% was dispersed in half of the available water at 71.1 ° C for 3 minutes. In another container, the dipotassium phosphate was first dispersed in the remaining available water at 71.10 ° C followed by the addition of 1.5% soy protein isolate. The two phases (dispersions of soy protein isolate and MCC) were mixed together at approx. 90.60 ° C for 45 minutes before homogenization, and then homogenized in two stages at 4613.4 micras and 1153.3 micras. The beverages were cooled to 25 ° C and then capped and stored under refrigeration conditions (4.40 ° C). The finished beverage was evaluated at 24 hr intervals. , and 1, 2, 4 and 8 weeks for viscosity, pH, and stability. The finished beverage had a viscosity of 16 cps and had good suspension stability at pH 4.1 after storage for 24 hrs, 1, 2 and 4 weeks. Example 9 A 40:60 MCC / HM pectin sample was prepared using 3.0% CaCl2.

A 40:60 composition of MCC / HM pectin was dispersed in orange juice concentrate and mixed for 5 minutes. The mixture was heated to 65.60-68.30 ° C and mixed for 10-20 min. until it dispersed. Then the citric acid was added. The mixture was cooled to 43.30 ° C. Separately, dry powdered milk without fat and sugar were mixed dry, then added to the frothed milk. The foamy milk mixture was slowly heated to 62.80-65.60 ° C and mixed for 20 min. Both phases were cooled to 43.30 ° C. The milk mixture was thus added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An anti-foam agent (Hi-Mar S-030-FG at 0.1-0.2%) was added in this way, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 6920.1 micras (5766.8 microns, 1 153.3 microns). Finally, the mixture was cooled to 21.10 ° C and refilled. At a 0.75% level of use, the finished beverage had a pH of 4.07 and a viscosity of 35 cP. The beverage showed acceptable stability after 4 weeks with only 4 mm of serum and no sedimentation. At a 1.0% level of use, the finished beverage had a pH of 4.09 and a viscosity of 73 cP. The beverage showed acceptable stability after 4 weeks with only 3 mm of serum and no sedimentation. Example 10 A 50:50 MCC / HM pectin sample was prepared using 3.0% CaCl2.

A 50:50 composition of MCC / HM pectin was dispersed in orange juice concentrate and mixed for 5 minutes. The mixture was heated to 65.60-68.30 ° C and mixed for 10-20 min. until it dispersed. Then the citric acid was added. The mixture was cooled to 43.30 ° C. Separately, dry powdered milk without fat and sugar were mixed dry, then added to the frothed milk. The foamy milk mixture was slowly heated to 62.80-65.60 ° C and mixed for 20 min. Both phases were cooled to 43.30 ° C. The milk mixture was thus added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An anti-foam agent (Hi-Mar S-030-FG at 0.1-0.2%) was added in this way, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 6920.1 micras (5766.8 microns, 1 153.3 microns). Finally, the mixture was cooled to 21.10 ° C and refilled. At a 1.0% level of use, the finished beverage had a pH of 4.14 and a viscosity of 70 cP. The beverage showed acceptable stability after 8 weeks with only 4 mm of serum and no sedimentation. Example 11 Samples were prepared using 0.4% of a 60:40 MCC / HM pectin with 0.35% of added HM pectin.

A 60:40 composition of MCC / HM pectin was dispersed in orange juice concentrate and water at 65.60-68.30 ° C and mixed for 10 min. The additional pectin was added as such and mixed until it was hydrated, or for approximately 5 minutes. Then the citric acid was added. The temperature of the orange juice mixture was maintained at 62.80-68.30 ° C throughout the process. The product was cooled to 26.70-32.20 ° C. Separately, dry powdered milk without fat and sugar were mixed dry, and then added to the frothed milk. The frothed milk mixture was slowly heated to 62.80-65.60 ° C mixing for approximately 20 minutes while maintaining a temperature of about 62.80-65.60 ° C yield. This mixture was also cooled to 26.70-32.20 ° C. The milk mixture was thus added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An anti-foam agent (Hi-Mar S-030-FG at 0.1 -0.2%) was added in this way, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 5766.8 microns (4613.4 microns). , 153.3 microns). Finally, the mixture was cooled to 21 .10 ° C and refilled. The product had a pH of 4.1 and a viscosity of 38 cP and was stable for 8 weeks without separation of serum or sediment. Example 12 Samples were prepared using 0.4% of a 60:40 MCC / HM pectin with 0.35% HM pectin added.

A 60:40 composition of MCC / HM pectin was dispersed in orange juice concentrate and water at 65.60-68.30 ° C and mixed for 10 min. The additional pectin was added as such and mixed until hydrated, or for approximately 10 minutes. Then the citric acid was added. The temperature of the orange juice mixture was maintained at 62.80-68.30 ° C throughout the process. The mixture was cooled to 48.90-54.40 ° C. Separately, dry powdered milk without fat and sugar were mixed dry, and then added to the frothed milk. The mixture was heated to 62.80-65.60 ° C mixing for approximately 20 minutes while maintaining a temperature of about 62.80-65.60 ° C yield. This mixture was also cooled to 48.90-54.40 ° C. The milk mixture was thus added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An anti-foam agent (Hi-Mar S-030-FG at 0.1-0.2%) was added in this way, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 6920.1 micras (5766.8 microns, 1 153.3 microns). Finally, the mixture was cooled to 21 .10 ° C and refilled. The product had a pH of 4.17 and a viscosity of 47 cP. The finished beverage was completely stable for 8 weeks without separation of serum or sediment. Example 13 Samples were prepared using 0.4% of a 60:40 MCC / HM pectin with 0.35% HM pectin added.

A 60:40 composition of MCC / HM pectin was dispersed in concentrate of orange juice and water and mixed for 10 min. The mixture was heated to 65.60-68.30 ° C and mixed for 10-20 minutes until dispersed. The additional pectin was added as such and mixed until hydrated, or for approximately 10 minutes. Then the citric acid was added. The mixture was cooled to 43.30 ° C. Separately, dry powdered milk without fat and sugar were mixed dry, and then added to the frothed milk. Both phases were cooled to 43.30 ° C. The milk mixture was thus added to the orange juice mixture, and adjustments were made, if necessary, for any water loss. An anti-foam agent (Hi-Mar S-030-FG at 0.1-0.2%) was added in this way, and the resulting mixture was pasteurized at 90.60 ° C for 15 seconds and homogenized in two stages at 6920.1 micras (5766.8 microns, 1153.3 micras). Finally, the mixture was cooled to 21.10 ° C and refilled. The finished beverage had a pH of 4.2 and a viscosity of 45 cP. The product was completely stable for 4 weeks without separation of serum or sediment. Example 14 Samples were prepared using 0.4% of a 60:40 pectin MCC / HM with 0.35% pectin HM added.

A 60:40 composition of MCC / HM pectin was dispersed in concentrate of orange juice and water at 65.60-68.30 ° C and mixed for 15 min. The additional pectin was added as such and mixed until hydrated, or for approximately 10 minutes. Then the foamy milk, dry milk without fat, and sugar were added and the product was mixed for an additional 20 minutes while maintaining a temperature between 62.80-65.60 ° C. The product was thus cooled to 100-43.30 ° C. The orange juice concentrate and the citric acid (50/50 mixture) were added thus, in order, and mixed for 5 minutes. An antifoaming agent (Hi-Mar S-030-FG at 0.1 -0.2%) was added as well, and adjustments were made, if necessary, for any water loss. The product was then pasteurized at 90.60 ° C for 15 seconds, cooled to 73.90 ° C, and homogenized in two stages at 5766.8 microns (4613.4 microns, 1153.3 microns). Finally, the mixture was cooled to 21 .10 ° C and refilled. The product had a pH of 4.17 and a viscosity of 37 cP and was stable for 6 weeks without separation of serum or sediment.

Example 15 Samples were prepared using 0.75% of a 60:40 MCC / HM pectin.

A 60:40 composition of MCC / HM pectin was dispersed in available water at 62.80-65.60 ° C and mixed for 15 min. Then the foamy milk, dry milk without fat, and sugar were added and the product was mixed for an additional 20 minutes while maintaining a temperature between 62.80-65.60 ° C. The product was thus cooled to 100-43.30 ° C. After the concentrate of orange juice and citric acid (50/50 mix) were added, in order, and mixed for 5 minutes. An anti-foam agent (Hi-Mar S-030-FG at 0.1-0.2%) was added as well, and adjustments were made, if necessary, for any water loss. The product was then pasteurized at 90.60 ° C for 15 seconds, cooled to 73.90 ° C, and homogenized in two stages at 5766.8 microns (4613.4 microns, 1153.3 microns). Finally, the mixture was cooled to 21.10 ° C and refilled. The product had a pH of 4.27 and a viscosity of 37 cP and was stable for 1 week without separation of serum or sediment.

Claims (87)

1. CLAIMS 1. An edible food product comprising: (a) a stabilizer, wherein the stabilizer comprises microcrystalline co-processed colloidal cellulose and a hydrocolloid; and (b) protein, fruit juice, vegetable juice, a fruit flavored substance, or any combination thereof.
2. 2. The food product of claim 1, wherein the ratio of MCC to hydrocolloid is between about 30:70 and about 90:10 by weight.
3. 3. The food product of claim 2, wherein the ratio of MCC to hydrocolloid is between about 35:65 and about 69:31.
4. 4. The food product of claim 3, wherein the ratio of MCC to hydrocolloid is between about 40:60 and about 60:40.
5. The food product of claim 4, wherein the ratio of MCC to hydrocolloid is about 45:55, about 50:50, or about 55:45.
6. 6. The food product of claim 2, wherein the ratio of MCC to hydrocolloid is about 70:30.
7. 7. The food product of claim 2, wherein the ratio of MCC to hydrocolloid is about 85:15.
8. The food product of claim 1, wherein the stabilizer constitutes about 0.01 to about 5% by weight of the food product.
9. 9. The food product of claim 8, wherein the stabilizer constitutes about 0.05 to about 3% by weight of the food product. 1 0.
10. The food product of claim 9, wherein the stabilizer constitutes approximately 0.1 to 1 1.5% by weight of the food product. eleven .
11. The food product of claim 1, further comprising an additional amount of hydrocolloid.
12. The food product of claim 1, wherein the additional amount of hydrocolloid is pectin HM, PGA, gellan, CMC high DS, xanthan gum, gum arabic, tragacanth, starch, guar gum, locust bean gum, tara gum, cassia gum, or mixtures thereof.
13. 13. The food product of claim 1, wherein the stabilizer is MCC / HM pectin.
14. The food product of claim 13, wherein the ratio of MCC pectin to HM is between about 1: 1 and about 4: 1.
15. 15. The food product of claim 1, wherein the stabilizer is MCC / PGA.
16. 16. The food product of claim 1, wherein the stabilizer is high MCC / CMC DS. 7.
17. The food product of claim 1, wherein the stabilizer is MCC / gellan gum.
18. 1 8. The food product of claim 1, further comprising a pH modifier.
19. 19. The food product of claim 1 8, wherein the pH modifier is an acidulant.
20. 20. The food product of claim 181, wherein the pH modifier is a regulator. twenty-one .
21. The food product of claim 1, wherein the pH of the food product is between about 2.5 and about 7.
22. 22. The food product of claim 21, wherein the pH is between about 2.8 and about 6.
23. 23. The food product of claim 22, wherein the pH is between about 3.0 and about 5.5.
24. 24. The food product of claim 1, further comprising flavor, sweetener, acidifier, color, or combinations thereof.
25. 25. A stabilizer comprising: co-processed colloidal MCC and at least one hydrocolloid, and at least one anti-slip agent.
26. 26. The stabilizer of claim 25, wherein the anti-slip agent is an inorganic salt.
27. The stabilizer of claim 26, wherein the ratio of MCC to hydrocolloid is between about 30:70 and 90: 1 and the salt is present in an amount of about 0.5% to about 5% by weight of the stabilizer.
28. 28. The stabilizer of claim 27, wherein the ratio of MCC to hydrocolloid is between about 40:60 and 69:31 and the salt is present in an amount of about 2% to about 4% by weight of the stabilizer.
29. 29. The stabilizer of claim 25, further comprising a pH modifier.
30. 30. The stabilizer of claim 25, further comprising an additional amount of hydrocolloid.
31. 31 The stabilizer of claim 27, wherein the ratio of MCC to hydrocolloid is between about 40:60 and about 60:40.
32. 32. A dry mix product comprising the stabilizer of claim 25.
33. 33. A low-pH food system comprising the stabilizer of claim 25.
34. 34. A baked product comprising the stabilizer of claim 25.
35. 35. A food system low humidity or non-aqueous comprising the stabilizer of claim 25.
36. 36. A pharmaceutical composition comprising the stabilizer of claim 25.
37. 37. A cosmetic product comprising the stabilizer of claim 25.
38. 38. An agricultural product comprising the stabilizer of the Claim 25.
39. 39. A process for preparing the composition of claim 1, comprising the steps of: dispersing the stabilizer in a low pH phase; Pre-hydrate the dried protein components in a liquid phase; - add the protein phase to the low pH phase; and heat treating and / or homogenizing the resulting composition.
40. 40. A process for the preparation of the composition of claim 1, comprising the steps of: - dispersing the stabilizer in a liquid phase and adding the pre-hydrated protein components, wherein the protein components can be added before or after the stabilizer dispersion; add the protein phase to a low pH phase; and - heat treating and / or homogenizing the resulting composition.
41. 41. The process of claim 39, further comprising the step of adding an anti-foam agent prior to heat treatment and / or homogenization.
42. 42. The process of claim 39, further comprising the steps of: cooling the composition following the heat treatment and / or homogenization; and filling.
43. 43. The process of claim 39, further comprising the step of ag irrigating additional hydrocolloid to either the low pH phase or the liquid protein phase in an effective amount to reduce the separation of serum.
44. 44. The process of claim 43, wherein the additional amount of hydrocolloid is added to the low pH phase.
45. 45. The process of claim 43, wherein both the stabilizer and the additional hydrocolloid are added to the low pH phase.
46. 46. The food product of claim 1, wherein the food product comprises a beverage.
47. 47. The food product of claim 1, wherein the food product comprises a frozen dessert, dry mix, mayonnaise, salty dressing, sauce, ventilated food system, cultivated product, pudding, stuffing, cheesecake, food, or product of Candys.
48. 48. A drinkable protein beverage composition comprising a food protein, and 0.01% to 5.0% of a co-processed colloidal MCC / hydrocolloid stabilizer, wherein: the stabilizer provides storage stability during the desired shelf life of the composition, and the pH of the composition is between about 2.5 and about 4.5.
49. 49. The composition of claim 48, further comprising an additional amount of hydrocolloid.
50. 50. The composition of claim 48, wherein the amount of stabilizer is from about 0.05% to 3.0%.
51. 51 The composition of claim 50, wherein the amount of stabilizer is from about 0.1% to about 1.5%.
52. 52. The composition of claim 49, wherein the additional amount of hydrocolloid is pectin HM, PGA, gellan, CMC high DS, xanthan gum, gum arabic, tragacanth, starch, guar gum, locust bean gum, tara gum, cassia gum , or mixtures thereof.
53. 53. The composition of claim 48, wherein the stabilizer is MCC / HM pectin in a ratio of between about 3: 7 and about 7: 3.
54. 54. The composition of claim 53, wherein the ratio is about 2: 3 or about 3: 2.
55. 55. The composition of claim 48, wherein the stabilizer is MCC / PGA.
56. 56. The composition of claim 48, wherein the stabilizer is high MCC / CMC DS.
57. 57. The composition of claim 48, further comprising a pH modifier.
58. 58. The composition of claim 57, wherein the pH modifier is an acidulant or a regulator.
59. 59. The composition of claim 58, wherein the regulator is a citrate, phosphate, or carbonate.
60. 60. A drinkable protein beverage composition comprising a fruit juice, vegetable juice, fruit flavored substance, or a combination thereof, and 0.01% to 5.0% of a co-processed / hydrocolloid colloidal MCC stabilizer, wherein: the stabilizer provides the storage stability during the desired shelf life of the composition, and the pH of the composition is between about 2.5 and about 4.5.
61. 61 The composition of claim 60, further comprising an additional amount of hydrocolloid.
62. 62. The composition of claim 60, wherein the amount of stabilizer is from about 0.05% to 3.0%.
63. 63. The composition of claim 62, wherein the amount of stabilizer is from about 0.1% to about 1.5%.
64. 64. The composition of claim 61, wherein the additional amount of hydrocolloid is pectin HM, PGA, gellan, CMC high DS, xanthan gum, gum arabic, tragacanth, starch, guar gum, locust bean gum, tara gum, cassia gum , or mixtures thereof.
65. 65. The composition of claim 60, wherein the stabilizer is MCC / HM pectin in a ratio of between about 3: 7 and about 7: 3.
66. 66. The composition of claim 65, wherein the ratio is about 2: 3 or about 3: 2.
67. 67. The composition of claim 60, wherein the stabilizer is MCC / PGA.
68. 68. The composition of claim 60, wherein the stabilizer is high MCC / CMC DS.
69. 69. The composition of claim 60, further comprising a pH modifier.
70. 70. The composition of claim 69, wherein the pH modifier is an acidulant or a regulator.
71. 71 The composition of claim 69, wherein the regulator is a citrate, phosphate, or carbonate.
72. 72. An edible composition comprising a liquid food protein, a liquid food protein concentrate, a food protein isolate, a dry food protein, or combinations thereof, and 0.01% to 5.0% of a colloidal MCC stabilizer / hydrocolloid, wherein the stabilizer provides storage stability during the desired shelf life of the composition.
73. 73. A composition comprising co-processed MCC and hydrocolloid, wherein the ratio of MCC to hydrocolloid is between about 30:70 and 70:30.
74. 74. The composition of claim 73, wherein the ratio of MCC to hydrocolloid is between about 35:65 and about 69:31.
75. 75. The composition of claim 74, wherein the ratio of MCC to hydrocolloid is between about 40:60 and about 60:40.
76. 76. The composition of claim 75, wherein the ratio of MCC to hydrocolloid is about 45:55, about 50:50, or about 55:45.
77. 77. The composition of claim 73, further comprising an anti-slip agent.
78. 78. The composition of claim 77, wherein the anti-slip agent is an inorganic salt.
79. 79. A process for preparing the stabilizer of claim 25, comprising the steps of: mixing MCC with a hydrocolloid; add an inorganic salt to the MCC / hydrocolloid mixture; Extrude the salt / MCC / hydrocolloid mixture; - dispersing the salt / MCC / hydrocolloid mixture in distilled water to form a mixture; homogenize the mixture; and spray dry the mixture.
80. 80. The process of claim 79, further comprising the step of adding a pH modifier to the salt / MCC / hydrocolloid mixture.
81. 81 The process of claim 80, wherein the pH modifier is a regulator.
82. 82. The process of claim 79, wherein an additional amount of hydrocolloid is added to the spray dried mixture to form a dry mix of MCC / hydrocolloid and additional hydrocolloid.
83. 83. The process of claim 79, wherein an additional amount of hydrocolloid is added to the mixture before being spray dried.
84. 84. A process for preparing the composition of claim 1, comprising the steps of: dispersing the stabilizer in water; add the protein and, optionally, additional ingredients to the stabilizer; and heat treating and / or homogenizing the resulting composition.
85. 85. The process of claim 84, further comprising the step of adding an anti-foam agent prior to heat treatment and / or homogenization.
86. 86. The process of claim 84, further comprising the steps of: cooling the composition following the heat treatment and / or homogenization; and - filling material.
87. 87. The process of claim 84, further comprising the step of adding additional hydrocolloid to the stabilizer in an amount effective to reduce the separation of serum.