GB2388008A - Coating food grade powders to aid dispersion - Google Patents
Coating food grade powders to aid dispersion Download PDFInfo
- Publication number
- GB2388008A GB2388008A GB0210223A GB0210223A GB2388008A GB 2388008 A GB2388008 A GB 2388008A GB 0210223 A GB0210223 A GB 0210223A GB 0210223 A GB0210223 A GB 0210223A GB 2388008 A GB2388008 A GB 2388008A
- Authority
- GB
- United Kingdom
- Prior art keywords
- emulsifier
- fat
- protein
- powder
- easily dispersible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000000843 powder Substances 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 239000011248 coating agent Substances 0.000 title claims description 10
- 238000000576 coating method Methods 0.000 title claims description 10
- 239000006185 dispersion Substances 0.000 title 1
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 50
- 235000019197 fats Nutrition 0.000 claims abstract description 42
- 235000010987 pectin Nutrition 0.000 claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 27
- 235000018102 proteins Nutrition 0.000 claims abstract description 19
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 19
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 19
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 9
- 241001465754 Metazoa Species 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 3
- 240000008886 Ceratonia siliqua Species 0.000 claims abstract description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims abstract description 3
- 240000006766 Cornus mas Species 0.000 claims abstract description 3
- 235000003363 Cornus mas Nutrition 0.000 claims abstract description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 3
- 229920000926 Galactomannan Polymers 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 3
- 244000068988 Glycine max Species 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract description 3
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 3
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 3
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 3
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 3
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 3
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 3
- 229940072056 alginate Drugs 0.000 claims abstract description 3
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 3
- 229920000615 alginic acid Polymers 0.000 claims abstract description 3
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 244000309466 calf Species 0.000 claims abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 3
- 150000002148 esters Chemical class 0.000 claims abstract description 3
- 239000000194 fatty acid Substances 0.000 claims abstract description 3
- 229930195729 fatty acid Natural products 0.000 claims abstract description 3
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 3
- 229920000159 gelatin Polymers 0.000 claims abstract description 3
- 235000019322 gelatine Nutrition 0.000 claims abstract description 3
- 235000015243 ice cream Nutrition 0.000 claims abstract description 3
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 3
- 239000000711 locust bean gum Substances 0.000 claims abstract description 3
- 235000021239 milk protein Nutrition 0.000 claims abstract description 3
- 239000002540 palm oil Substances 0.000 claims abstract description 3
- 235000019702 pea protein Nutrition 0.000 claims abstract description 3
- 239000010452 phosphate Substances 0.000 claims abstract description 3
- 235000014059 processed cheese Nutrition 0.000 claims abstract description 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 3
- 235000014347 soups Nutrition 0.000 claims abstract description 3
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims abstract description 3
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 3
- 235000013618 yogurt Nutrition 0.000 claims abstract description 3
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims abstract 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims abstract 2
- 239000001828 Gelatine Substances 0.000 claims abstract 2
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 claims abstract 2
- 239000008256 whipped cream Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 18
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 238000002425 crystallisation Methods 0.000 claims description 4
- 230000008025 crystallization Effects 0.000 claims description 4
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims 1
- 241000282372 Panthera onca Species 0.000 claims 1
- 229920002907 Guar gum Polymers 0.000 abstract description 2
- 239000000665 guar gum Substances 0.000 abstract description 2
- 235000010417 guar gum Nutrition 0.000 abstract description 2
- 229960002154 guar gum Drugs 0.000 abstract description 2
- 229960000292 pectin Drugs 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000012970 cakes Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000011162 core material Substances 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 235000004213 low-fat Nutrition 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 239000000428 dust Substances 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000002209 hydrophobic effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 238000013019 agitation Methods 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- -1 caTageenan Polymers 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000013029 homogenous suspension Substances 0.000 description 1
- 230000005661 hydrophobic surface Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/60—Feeding-stuffs specially adapted for particular animals for weanlings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Birds (AREA)
- Nutrition Science (AREA)
- Animal Husbandry (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
An easily dispersible powder product comprises a dry powder consisting of a food grade hydrocolloid, protein non-gelatinized starch and/or salt coated with an emulsifier and/or fat. The emulsifier and/or fat comprises 2 or 55% weight of the powder. The hydrocolloid may be pectin, alginate, guar gum, locust bean gum, carrageenan, galactomannan and/or xanthan, preferably pectin. The protein may be animal or vegetable protein such as milk protein, gelatine, soya protein, pea protein and/or carob protein. The salt is preferably phosphate, citrate or lactate. The emulsifier may be an ester of a fatty acid, or a mono- and/or diglyceride. The fat is preferably of animal or vegetable origin, such as palm oil, soya oil, lard or butter fat. These coated powders may be prepared by mixing liquid emulsifier and/or fat with the core material, or by spraying the emulsifier and/or fat onto the powder. The coated powders are suitable for incorporating in cakes, soups, sauces, yogurts, whipped cream, processed cheese, ice cream, sorbet and calf milk replacement.
Description
( 2388008
Easily dispersible powder product The present invention relates to an easily dispersible powder product which comprises a dry powder consisting of a food grade hydrocolloid, protein, non-pregelatinized starch and/or salt coated with a coating of an emulsifier and/or a fat, and to the method for preparing and the use thereof. Coated products according to the present invention are used in several food industry applications. In many food industry applications powdered ingredients are mixed with liquids like water, milk, juice and other aqueous foodstuffs. It is necessary that powdered Lngredients disperse evenly and easily in the liquid to provide a good quality product. If the powdered product lumps when mixed with other ingredients, characteristics of the final products are not satisfactory.
Some powdered products are difficult to disperse into a liquid, e.g. water Of milk, evenly as such. When powdered products like hydrocolloids, proteins, starches or salts are dispersed in a liquid they may form lumps which are dry inside and gelatinized outside. Such lumps will take very long time to brake and dissolve. In case the lumps do not break or dissolve in the liquid they may block valves in the production equipment. The lumps may also end up into final products and remain as lumps impairing the quality of the product. The lumps may be caught in filters in the process equipment as well. The lumps may also cause other problems resulting in production problems and a reduced product quality.
Furthermore, a number of food ingredients in a powdered form like hydrocolloids, proteins, starches and salts will make a lot of dust when applied, which makes the handling of the food ingredient awkward.
To improve dispersibility and to avoid such a lump formation of strongly hydrophilic ingredients various techniques have been developed. The hydrophilic components have been coated with a hydrophobic component like an emulsifier and/or a fat in order to prevent lumps from forming. By these techniques it is also possible to reduce the dust problem mentioned above. One method is integration of hydrocolloids in an emulsifier and/or a fat using integration on a spray tower (GB 1,082,283). This method, however, requires at least 55 % of the integrated product to be an emulsifier/fat and only 45 % to be the hydrophilic component.
( US 4,575,395 discloses a modified pregelatinized starch selected from the group consisting of tapioca starch, corn starch, wheat starch, potato starch, rye starch and mixtures which is coated by O.OS to 1.0 % by weight of a food-grade emulsifier.
In many prior art applications, such as cake powder mixes, fat is added to a powder merely to
mix fat and powder to have a certain needed amount of fat in the mix' not in order to improve the solubility of the product.
The present invention provides a dry product which is easily dispersible in liquids. The product according to the present invention comprising a food gra:le hydrocolloid, protein, non-
pregelatinized starch and/or a salt is coated with an emulsifier and/or a fat. The product according to the present invention has a specific amount of emulsifier and/or fat in order to improve dispersibility and consequently to obtain easier dissolving. The coated powder material may contain one single type of ingredient or it may be a powder blend.
The coated product of the invention disperses evenly in a liquid without forming lumps. The coated product has also strongly reduced dust properties, which makes it easier to handle on an industrial scale. A product according to the present invention is used as such or an additional emulsifier and/or fat or any other food grade component can be mixed with the product according to the present invention in a postmixing step.
The product according to the invention may be added either to cold or to hot aqueous phases.
When the product is dispersed in a cold or a hot aqueolus phase, heating will be required to a temperature above the melting temperature of the coating material, i.c. the emulsifier andlor the fat, to release the hydrophilic component(s) and thus bring it in the solution in the aqueous phase. The present invention relates to an easily dispersible powder product which comprises a dry powder of a food grade hydrocolloid, protein, starch and/or salt coated with about 2 to 55 % calculated on the total product weight of an emulsifier and/or a fat. In a preferred embodiment of the invention the amount of the emulsifier and/or the fat is preferably about 5 to SO %, more preferably about 10 to 40 %.
The hydrocolloid used in the present invention is any type of food grade hydrocolloid, such as pectin, alginate, guar gum, locust bean gum, caTageenan, galactomannans, xanthans etc. An especially preferred hydrocolloid used in the present invention is pectin.
( The protein used in the present invention is any type of food grade protein. An animal or vegetable protein, such as milk protein, gelatins, soya protein, pea protein, carob protein etc. is preferred. The starch used in the present invention is any type food grade non-pregelatinized starch.
Native starch and chemically and/or physically modified starches, which are not pregelatinized, are preferred.
The salt used in the present invention is any food grade salt, preferably phosphate, citrate, lactate etc. The emulsifier used in the present invention is any conventional emulsifier. A preferred emulsifier is a glyceride or an ester of a fatty acid, especially preferred glycerides are mono-
and/or diglycerides.
The fat used in the present invention is any type of food grade fat or a fraction(s) of food grade fat. Vegetable and animal origin, like palm oil, soya oil, etc. and lard, butter fat etc. is preferred.
The present invention relates also to a method for preparing an easily dispersible product. An easily dispersible product according to the present invention is prepared by coating a dry powder with about 2 to S5 % calculated on the total product weight of an emulsifier and/or a fat by adding the emulsifier andlor the fat in a liquid form to a dry powder consisting of a food grade hydrocolloid, protein, starch and/or salt during the mixing of the dry ingredients to obtain an easily dispersible powder product coated with said emulsifier andJor said fat.
the equipment used in this method Is any conventional mixing equipment. In a preferred embodiment of the present invention a high-speed ponder blender is used. The blender used needs to have a construction that enables to install at least one and preferably more mixing heads (high speed propeller) and at least one and preferably more nozzles for injection of the premelted hydrophobic coating material like an emulsifier and/or a fat.
The powder component to be coated is placed into the mixing equipment, such as a powder blender. When the mixing equipment is running the powder component is fluidized inside the mixing equipment the emulsifier and/or the fat is premelted if required and the emulsifier and/or fat in a liquid form is injected through the nozzles into the mixing equipment. The emulsifier and/or the fat spreads evenly in the mixing equipment and the hydrophilic material is thus coated with a thin layer of the hydrophobic material and a coated particle with hydrophobic surface properties IS formed.
The thin layer of hydrophobic natcrial crystallizes after the addition to the powder in case the emulsifier and/or the fat is solid at room temperature. The crystallization of the emulsifier and/or fat takes place In the mixing equipment. Active cooling can be used to enhance the crystallization and to obtain a satisfactory crystallization of the coating material.
Over equipment like a mixer, a fluid bed or an extruder can also be used to perform the coating procedure according to the present invention.
In one embodiment of the invention a liquid emulsifier is sprayed on a hydrocolloid powder.
An easily dispersible powder product according to the present invention is used in venous applications in food industry. The product is preferably incorporated in e.g. cakes, spreads, soups, sauces, yogurts, whipped creams, processed cheeses, ice creams, sorbet ices etc. The method and the product according to the present invention is also used in feed applications e.g. in preparing a calf milk replacer.
The invention is now illustrated with a few examples which are not to limit the scope of the claims. Reference example A hydrocolloid was used in making a low fat spread to give texture to the aqueous phase. Pectin was used in a conventional way in a low fat spread to give texture to the water phase. Pectin was applied by making a presolution of 5 % pectin in water. When pure pectin was added to the water a lot of dust was formed and pectin formed lumps in the water. The outside of the lumps was gelatinized and the inside remained dry.
a) The presolution was agitated with continuous agitation in order to break the lumps. The lumps did not break easily and the agitation had to continue several hours before the lumps were broken. I his slowed down the production considerably since the production of the low fat spread did not proceed before the agitation was finished.
b) The presolution of pectin having unbroken pectin lumps was used in a low fat spread. The pectin did not function as supposed and thus the low fat spread was unstable and separated into oil and water phases. Undissolved pectin agglomerates were found in the spread in the form of gel-like pectin agglomerates.
Working Example Pectin was coated with 15 % emulsifier (monodiglyceide) calculated on the total product -I weight in a powder blender equipped with a mixing head (a high speed -propeller) and with nozzles installed for spraying melted emulsifier. The dry pectin was placed in the powder blender and the powder blender was started. The melted emulsifier was fed slowly into the blender through the nozzles and thus the emulsifier coated the pectin particles. The emulsifier crystallized immediately and a homogenous emulsifier coated pectin powder novas formed.
The coated pectin was used in the preparation of a low fat spread. The coated pectin was added to the water to make a presolution of 5 % pectin in water. When the pectin was poured into the water practically no dust was Armed. The product formed immediately a homogenous suspension and no lumps were fonned. The water phase was heated so that the emulsifier melted and the pectin went in the solution. The heated pectin/emulsifier slurry was used in the production of a low fat spread. The quality of the spread was far better than using the lumped pectin solution and the emulsifier added separately.
The present invention has been illustrated in detail by the above example. It is evident to those skilled in the art that the invention may be used in many different ways and many different applications.
Claims (19)
1. An easily dispersible powder product characterized in that said product comprises a dry powder of a food grade hydrocolloid, protein, nonpregelatinized starch and/or salt which has a coating of about 2 to 55 % calculated on the total product weight of an emulsifier and/or a fat.
2. An easily dispersible powder product according to claim I characterized in mat the amount of said emulsifier and/or fat is about 5 to 50 Rio, preferably about 10 to 40 % calculated on the total product weight.
3. An easily dispersible powder product according to claim 1 characterized in that said hydrocolloid is pectin, alginate, jaguar gum, locust bean gum, can ageenan, galactomannan and/or xanthan, preferably pectin.
4. An easily dispersible powder product according to claim I characterized in that said protein is animal or vegetable protein, such as milk protein, gelatine, soya protein, pea protein andJor carob protein.
5. An easily dispersible powder product according to claim I characterized in that said starch is native or chemically or physically modified starch.
6. An easily dispersible powder product according to claim I characterized in that said salt is phosphate, citrate or lactate.
7. An easily dispersible powder product according to claim I characterized in that said emulsifier is a glyceride or an ester of a fatty acid.
8. An easily dispersible powder product according to claim 7 characterized in that said emulsifieris a mono-andUor diglyceride.
9. An easily dispersible powder product according to claim 1 characterized in that said fat is of vegetable and/or animal origin, such as palm oil, soya oil, lard or butter [at.
10. A method <if preparing an easily dispersible powder product characterized in that a dry powder comprising a hydrocolloid, protein, non-pregelatinized starch and/or salt is coated with an emulsifier and/or a fat by adding said emulsifier andlor said fat in a liquid form to said dry powder while mixing said dry powder to obtain an easily dispersible powder product coated
with said emulsifier and/or said fat in an amount sufficient to provide on said powder about 2 to 55 % calculated on the total product weight of said emulsifier or tat.
11. A method according to claim tO characterized in that said emulsifier and/or fat is melted before blending with said powder. e
12. A method according to clang 10 characterized in that the amount of said emulsifier and/or fat is about 5 to 50 %, preferably 10 to 40% calculated on the total product weight.
13. A method according to claim 10 characterized in that crystallization of said emulsifier and/or fat is enhanced by cooling.
14. A method according to claim 9 characterized in that the coating is performed in a powder blender having at least one mixing head and that said emulsifier and/or fat is injected to the equipment through at least one nozzle.
15. method according to claim 9 characterized in that coating is performed in a mixer, a fluid bed and/or an extruder.
16. A method according to claim 9 characterized in that a liquid emulsifier is sprayed on a hydrocolloid powder.
17. Use of an easily dispersible powder product according to claim 1 characterized in that the product is incorporated in a cake, spread, soup, sauce, yogurt, whipped cream, processed cheese' ice cream, sorbet ice and/or calf milk replacer.
18. A powder substantially as described herein with reference to the Example.
19. A method for preparing a powder substantially as described herein with reference try the Example.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0210223A GB2388008A (en) | 2002-05-03 | 2002-05-03 | Coating food grade powders to aid dispersion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0210223A GB2388008A (en) | 2002-05-03 | 2002-05-03 | Coating food grade powders to aid dispersion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0210223D0 GB0210223D0 (en) | 2002-06-12 |
| GB2388008A true GB2388008A (en) | 2003-11-05 |
Family
ID=9936065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0210223A Withdrawn GB2388008A (en) | 2002-05-03 | 2002-05-03 | Coating food grade powders to aid dispersion |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2388008A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1658775A4 (en) * | 2003-06-11 | 2007-02-21 | Kao Corp | Fat composition for bakery product and bakery product |
| WO2007087805A1 (en) * | 2006-02-03 | 2007-08-09 | Palsgaard A/S | Carboxylic acid esters of mono- and di-glycerides as a dispersing agent |
| WO2007071261A3 (en) * | 2005-12-21 | 2008-06-05 | Palsgaard As | Carboxylic acid esters of mono- and di-glycerides as a dispersing agent |
| WO2009024475A1 (en) * | 2007-08-20 | 2009-02-26 | Dsm Ip Assets B.V. | Coated benzoic acid or benzoate salt |
| WO2013011117A1 (en) * | 2011-07-20 | 2013-01-24 | Givaudan Sa | Compositions |
| US20130171318A1 (en) * | 2006-03-27 | 2013-07-04 | Nestec S.A. | Whey protein micelles |
| WO2015121237A1 (en) * | 2014-02-14 | 2015-08-20 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Instant mix, in particular for soft serve ice-cream and method for the production thereof |
| JP2020178652A (en) * | 2019-04-26 | 2020-11-05 | 明彦 増渕 | High protein-containing protein powder having precipitation solubility to water enhanced |
| WO2024194439A1 (en) * | 2023-03-22 | 2024-09-26 | Palsgaard A/S | A novel emulsifier powder, method of its production and related uses and products |
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|---|---|---|---|---|
| GB859133A (en) * | 1958-03-11 | 1961-01-18 | Herman Budding | A process for the preparation of a rapidly moistening and rapidly sinking milk powder |
| GB1005825A (en) * | 1961-11-15 | 1965-09-29 | Nestle Sa | Milk powder and process for preparing the same |
| GB1082283A (en) * | 1964-01-13 | 1967-09-06 | Grindstedvaerket As | Improvements in or relating to emulsifier and stabilizer compositions |
| GB1185340A (en) * | 1967-12-19 | 1970-03-25 | Gen Foods Corp | Water Dispersable Hydrophilic Colloid Composition. |
| GB1252206A (en) * | 1969-06-10 | 1971-11-03 | ||
| FR2627955A1 (en) * | 1988-03-02 | 1989-09-08 | Roquette Freres | Freezing additive for foodstuff partic. minced fish - comprises sugar and/or poly:ol particles coated with emulsifier or fat, then with compsn. for preventing re-agglomeration |
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2002
- 2002-05-03 GB GB0210223A patent/GB2388008A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB859133A (en) * | 1958-03-11 | 1961-01-18 | Herman Budding | A process for the preparation of a rapidly moistening and rapidly sinking milk powder |
| GB1005825A (en) * | 1961-11-15 | 1965-09-29 | Nestle Sa | Milk powder and process for preparing the same |
| GB1082283A (en) * | 1964-01-13 | 1967-09-06 | Grindstedvaerket As | Improvements in or relating to emulsifier and stabilizer compositions |
| GB1185340A (en) * | 1967-12-19 | 1970-03-25 | Gen Foods Corp | Water Dispersable Hydrophilic Colloid Composition. |
| GB1252206A (en) * | 1969-06-10 | 1971-11-03 | ||
| FR2627955A1 (en) * | 1988-03-02 | 1989-09-08 | Roquette Freres | Freezing additive for foodstuff partic. minced fish - comprises sugar and/or poly:ol particles coated with emulsifier or fat, then with compsn. for preventing re-agglomeration |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1658775A4 (en) * | 2003-06-11 | 2007-02-21 | Kao Corp | Fat composition for bakery product and bakery product |
| EP2229817A1 (en) * | 2003-06-11 | 2010-09-22 | Kao Corporation | Bread and cake product comprising a fat and oil composition, having an improved freshness retention |
| US8192781B2 (en) | 2003-06-11 | 2012-06-05 | Kao Corporation | Fat composition for bakery product and bakery product |
| WO2007071261A3 (en) * | 2005-12-21 | 2008-06-05 | Palsgaard As | Carboxylic acid esters of mono- and di-glycerides as a dispersing agent |
| WO2007087805A1 (en) * | 2006-02-03 | 2007-08-09 | Palsgaard A/S | Carboxylic acid esters of mono- and di-glycerides as a dispersing agent |
| US20130171318A1 (en) * | 2006-03-27 | 2013-07-04 | Nestec S.A. | Whey protein micelles |
| WO2009024475A1 (en) * | 2007-08-20 | 2009-02-26 | Dsm Ip Assets B.V. | Coated benzoic acid or benzoate salt |
| WO2013011117A1 (en) * | 2011-07-20 | 2013-01-24 | Givaudan Sa | Compositions |
| WO2015121237A1 (en) * | 2014-02-14 | 2015-08-20 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Instant mix, in particular for soft serve ice-cream and method for the production thereof |
| JP2020178652A (en) * | 2019-04-26 | 2020-11-05 | 明彦 増渕 | High protein-containing protein powder having precipitation solubility to water enhanced |
| WO2024194439A1 (en) * | 2023-03-22 | 2024-09-26 | Palsgaard A/S | A novel emulsifier powder, method of its production and related uses and products |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0210223D0 (en) | 2002-06-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |