Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
  • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
  • A21D10/005—Solid, dry or compact materials; Granules; Powders
• • 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
  • A21D2/18—Carbohydrates
• • 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
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/086—Cheese powder; Dried cheese preparations
• • 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
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
  • A23C19/0904—Liquid cheese products, e.g. beverages, sauces
• • 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
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/305—Products for covering, coating, finishing or decorating
• • 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
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
• • 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
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/343—Products for covering, coating, finishing, decorating
• • 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
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • 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
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
• • 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
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
  • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
• • 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
  • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
  • A23L9/10—Puddings; Dry powder puddings
• • 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
  • A23G2200/06—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 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

• This invention relates to the preparation and composition of a powder capable of functioning as a stabilizing agent for dry mix food products and particularly to a stabilizing agent for so-called instant mixes for foods such as chocolate drinks, ice cream mixes, toppings, sauces, gravies, puddings, and the like.
• U.S. Pat. No. 3,539,365 to Durand et al. describes a stabilizing agent consisting primarily of microcrystalline cellulose (MCC) but having intimately associated therewith a relatively small amount, from about 5% to about 15% based upon combined weight, of sodium carboxymethyl cellulose.
• MCC microcrystalline cellulose
• the product of this Durand et al. patent has been successfully used for a number of years as a stabilizing agent in a variety of food products including a heat sterilized artificial dairy drink as described in U.S. Pat. No. 3,684,523 to McGinley et al. As described in said U.S. Pat. No.
• the MCC is in the form of colloidal size microcrystals derived from a suitable cellulose source such as wood pulp by chemical degradation and mechanical disintegration in the presence of water.
• a relatively small amount of water-soluble sodium carboxymethyl cellulose (CMC) is introduced in dry powder form during the mechanical disintegration, and as disintegration proceeds, the dissolved CMC at least partially coats the MCC microcrystals and prevents the microcrystals from rebonding to one another upon subsequent drying.
• the dried MCC microcrystals are readily redispersed in an aqueous medium with only mild agitation.
• the product of U.S. Pat. No. 3,539,365 is one component of the powdered form of the stabilizing agent of the present invention, and is thus incorporated herein by reference.
• the dried MCC powder has not proven useful in a large food product category known as dry mix preparations, being particularly ineffective in dairy-related dry mix food products such as so-called instant chocolate drinks. It is believed that the protein and calcium salts contained in dry mix food preparations inhibit peptization of the colloidal size MCC microcrystals. In certain instances extreme levels of shear which would be available in a commercial food plant can be utilized to peptize the powder particles of U.S. Pat. No. 3,539,365 in the presence of milk products; however, consumer reconstitution of dry mix food products dictates the activation or peptization of stabilizer components with simple mixing such as spoon stirring.
• chocolate milk drinks employ various stabilizers including the product of U.S. Pat. No. 3,539,365 to hold the cocoa in suspension.
• cocoa, powders and instant mixes which can be added to water or milk to form a chocolate flavored milk or milk-like drink.
• a major disadvantage of homemade chocolate milk drinks is that the cocoa particles settle very rapidly and if the drink is not consumed very quickly after being prepared or is not stirred continuously the cocoa particles form a heavy sludge in the bottom of the glass.
• U.S. Pat. No. 4,311,717 addresses this problem by adding whey or milk solids to the composition of U.S. Pat. No. 3,539,365, i.e. by using a stabilizing agent for various foodstuffs, including chocolate drinks, comprised of MCC, CMC and whey or milk solids.
• a stabilizing agent for various foodstuffs including chocolate drinks, comprised of MCC, CMC and whey or milk solids.
• this composition must be further treated to partially convert the lactose component of the whey to a nonsticky, free-flowing sugar, preferably by postcrystallization methods, before it can be used, a costly, time-consuming process.
• the resulting composition comprising MCC, CMC, and maltodextrin is characterized in not only having the beneficial stabilizing characteristics of the whey-containing composition of U.S. Pat. No. 4,311,717 or the gum-containing composition of U.S. Pat. No. 4,263,334, but additional and unexpected benefits as well.
• maltodextrin provides the following additional benefits: (1) color and flavor--the composition avoids the browning of whey when heated, and its cheese-like "dairy" taste; (2) dispersibility and hygroscopicity--maltodextrin is not as hygroscopic as whey, and is more easily dispersible; and (3) dietary tolerance--the problem of lactose intolerance inherent in whey is avoided. Finally, the use of maltodextrin in place of whey, as in U.S. Pat. No.
• 4,311,717 is also economically desirable because by eliminating the pasteurization and related processing required by whey, food formulations employing the stabilizing agent of this invention can be prepared "in-house", i.e., they do not have to be sent outside to specially-equipped dairies for preparation.
• the sodium carboxymethyl cellulose be properly associated with the MCC before the maltodextrin is introduced.
• this proper association is obtained by forming an intimate mixture of water, disintegrated MCC (at least 1% by weight having a particle size not exceeding about 1 ⁇ m), and sodium carboxymethyl cellulose having a degree of substitution of 0.75 ⁇ 0.15, the amount of sodium carboxymethyl cellulose being from about 5% to about 15% based on the combined weight of MCC and sodium carboxymethyl cellulose, drying the mixture and recovering a powder consisting of water-insoluble, water-dispersible particles capable of forming an aqueous gel wherein at least 1%, by weight, of dispersed particles have a particle size not exceeding about 1 ⁇ m.
• the maltodextrin may first be co-milled with MCC prior to the addition of the CMC provided that this milled mixture, in aqueous slurry form, is thoroughly dispersed prior to the addition of the CMC.
• this milled mixture in aqueous slurry form, is thoroughly dispersed prior to the addition of the CMC.
• Maltodextrin is defined as a non-sweet, nutritive mixture of saccharide polymers that consist of D-glucose units linked primarily by alpha 1-4 bonds having a Dextrose Equivalent (DE) of less than 20.
• DE Dextrose Equivalent
• It is prepared as a white powder or concentrated solution by the partial hydrolysis of corn starch with safe and suitable acids and/or enzymes.
• maltodextrin consists of pentasaccharides and above.
• a suitable maltodextrin for use in the present invention includes Maltrin® maltodextrins from Grain Processing Corporation, and Amaizo Fro-Dex® maltodextrin from American Maize-Products Company.
• maltodextrin having a DE of about 15-18 is preferred. While maltodextrins having a lower DE of about 5, or a higher DE of about 25 are effective in preventing the formation of lumps, the taste, flavor, and aroma of the foodstuff is less desirable than that obtained through the use of maltodextrin having the preferred DE of about 15-18. (At DE's above 20 the maltodextrin becomes increasingly hygroscopic and is also more subject to browning.)
• the maltodextrin can be added to an aqueous dispersion of the product of the U.S. Pat. No. 3,539,365, namely the intimately associated MCC and sodium carboxymethyl cellulose, prior to the drying and recovery steps, or the dried MCC/CMC powder form or as reconstituted in water. After the addition of the maltodextrin the entire dispersion is thoroughly mixed until a homogeneous slurry of the three components is obtained. The maltodextrin is added in an amount such that the solids content of the slurry has a ratio of maltodextrin to the MCC/CMC powder of between 1:1 and 9:1, preferably about 3:1.
• a ratio of 1:1 is the minimum level of maltodextrin necessary to obtain the functionality of the MCC/CMC powder.
• a ratio of more than 9:1 produces a product wherein the particles are so predominantly maltodextrin that the dispersion of MCC/CMC particles is inhibited until the maltodextrin dissolves, thus prohibiting the desired instant dispersion of the microcrystalline cellulose.
• the slurry is mechanically milled.
• the MCC-CMC mixture must be thoroughly dispersed and hydrated, preferably by homogenization in water, prior to addition to the maltodextrin in order to obtain a uniform product. In most cases milling alone provides sufficient mixing; however, an improved product can sometimes be obtained by the further use of a homogenizer and/or colloid mill.
• the three intimately associated components i.e., the MCC, the CMC, and the maltodextrin, are dried and recovered as a powder having a moisture content of approximately 6% or less, typically about 0.5-4%.
• Various methods of drying and recovering the powder may be employed.
• the drying, preferably spray drying, is desirably carried out wherein the solids dispersed in the aqueous slurry are from about 10 to 25%, preferably about 10-20% solids.
• An aggregated, free flowing material of larger particle size may be obtained by recirculating the finest fraction of the dried product through the spray dryer.
• the stabilizer powder particles prepared as above described when blended into dry food mixes generally in amounts of 2 to 10% based on the weight of the finished foodstuff, and preferably about 3 to 5%, and then reconstituted in water, instantly hydrate and disintegrate into individual microcrystals with simple mild agitation.
• dispersed microcrystals quickly link into a weak gel network and provide immediate functionality in the form of emulsion stability and foam stability.
• the microcrystals also serve as a suspending agent and an aqueous thickener.
• the following example illustrates the preparation of the powdered stabilizing agent of this invention in which four runs demonstrate different conditions and equipment used to make the dry, three-component powder. In these runs all ingredients were spray dried on a 8' diameter Stork-Bowen dryer using a 7" inverted disc.
• the MCC/CMC component (AVICEL RC 591F; FMC Corporation, Philadelphia, PA) comprised 88% by weight (88 lbs.) of MCC and 12% by weight (12 lbs.) of CMC.
• This component mixture prior to addition of the maltodextrin (DE 15) was thoroughly hydrated and dispersed in the aqueous slurry by a Lightning mixer for 30 minutes. Sufficient maltodextrin was added to make up a 75 wt. % maltodextrin/25 wt % MCC-CMC mixture, and the volume of water in the slurry adjusted to provide 10-15% solids dispersion.
• a first run was made at 10% solids.
• a second run was successfully spray dried at 15% solids. Both products were processed the same way prior to drying: dispersing the MCC-CMC using two Lightning mixers, in deionized water for one-half hour; pumping via a Moyno pump through a Tekmar Dispax mill to a second tank; and dispersing and blending with a 2-stage homogenizer in pumping to the spray dryer.
• the slurry was pumped through the homogenizer at pressures totalling 3000 psi for the two stages.
• the product was dried at an outlet temperature of about 200° F. and an inlet temperature of 400° F.; the wheel speed of the centrifugal spray drying system was 15,700 rpm. These conditions were also used in Run 2.
• the homogenizer was not used. This run was split three ways: one-third through the Tekmar Dispax to the dryer; one third direct to the dryer without the Dispax; and one-third direct, no Dispax, and at the highest wheel speed (20,800 rpm).
• the fourth run was processed the same as number three except that an 18 DE maltodextrin was used in the ingredient composition.
• Example 4 the composition of Run 2 of Example 1 was used in a series of food formulations in which the weight percent ratio of MCC-CMC:maltodextrin (DE-15) was 25:75.
• Attrited MCC wet cake as described in U.S. Pat. No. 3,539,365, (230.23 g) was dispersed at a 22% level (on a dry weight basis of the finished ingredient product) in deionized water (3,901.07 g) at a 2.5% solids level using a colloid mill, and processed for 30 minutes. Thereafter, 7.09 g of CMC (7LF-FMC Corp.) and 7.09 g CMC (7MF-FMC Corp.) were added at a 3% dry weight basis and the MCC-CMC milled for 30 minutes.
• Maltodextrin (DE 15) was then added at a 75% level (on a dry weight basis of the finished product) to make a slurry, and milled for another 15 minutes.
• the slurry was homogenized at 3000 psi (2500 psi--1st stage; 500 psi--2nd stage), and then spray dried on a 3' Bowen spray dryer at 210° C. (410° F.) outlet temperature using a 0.1 inch nozzle opening and atomizing air pressure of 90 psi to provide a dry powdered MCC-CMC/maltodextrin stabilizing agent.
• the following comparative example illustrates a MCC-maltodextrin composition in which the CMC component is omitted.
• this composition when used to stabilize a dry powdered chocolate drink mix (like that used in Example 4), resulted in an unsatisfactory separation, i.e. settling out of suspension, of the cocoa.
• Attrited MCC wet cake (274.39 g) was dispersed at a 25% level (on a dry weight basis) in deionized water (3,871.11 g) and processed for 30 minutes in a colloid mill.
• Maltodextrin (354.5 g) was added at a 75% level (dry weight) to make a slurry and milled for 15 minutes.
• the slurry was homogenized at 3000 psi, and spray dried in accordance with the preceding example.
• This dried MCC-maltodextrin material when tested as a stabilizing, i.e. suspension, agent in a chocolate drink mix did not suspend the cocoa solid effectively: there was a phase separation of the solids and water.
• a chocolate drink from a powdered mix was prepared as follows:
• a cheese sauce was prepared from the following dry mix:
• the above dry mix of ingredients was blended together and added to one cup (241 ml) of cold milk and stirred constantly in a double boiler on medium to high heat until the sauce reached a temperature of 170° F. Thereafter the sauce was heated at 185° F. for two minutes while stirring constantly. After cooling to room temperature and refrigerating overnight, the mixture was set as a smooth, viscous cheese sauce.
• a hollandaise sauce was prepared according to the following:
• a salad dressing was prepared as follows:
• the MCC-CMC/maltodextrin stabilizing agent was dispersed in water for 5 minutes using a Lightning mixer at 1000 rpm, after which the Kolloid Cr blend of vegetable gums was added and mixed in for 5 minutes. The remaining ingredients were added at 1 minute intervals with mixing to provide a stable Cheese/Italian type salad dressing. (In this example both the percent and gram weight total 100.)
• a batter for microwave pancakes was made from the following dry mix:
• the above ingredients were dry-blended and added to 140 g of water, and mixed with a wire whip.
• the mixture was cooked on a griddle at 380° F. for 3 minutes per side, then cooled on a cooling rack.
• the separated pancakes were wrapped and frozen for 24 hours.
• the pancakes were found to be lighter, with more stack height and uniformity in shape than comparable non-stabilized commercial pancakes.
• the batter was found to retain its shape more and not spread on the griddle when first cooked.
• a whipped topping was made according to the following procedure:

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Molecular Biology (AREA)
• Dispersion Chemistry (AREA)
• Dairy Products (AREA)
• Grain Derivatives (AREA)
• Confectionery (AREA)
• Jellies, Jams, And Syrups (AREA)
• General Preparation And Processing Of Foods (AREA)

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Cited By (24)

Families Citing this family (9)

Citations (10)

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• 1990
  • 1990-07-18 US US07/555,208 patent/USH1229H/en not_active Abandoned
• 1991
  • 1991-07-12 WO PCT/US1991/004925 patent/WO1992001390A1/fr not_active Ceased
  • 1991-07-12 AU AU82173/91A patent/AU8217391A/en not_active Abandoned
  • 1991-07-18 MX MX9100267A patent/MX9100267A/es unknown
  • 1991-07-18 AR AR91320190A patent/AR247078A1/es active

Patent Citations (10)

Non-Patent Citations (1)

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