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WO1995024833A1 - Microparticules comprenant un noyau d'alginate enrobe d'un emulsifiant et formulation lipomimetique comprenant lesdites microparticules dans un milieu aqueux - Google Patents

Microparticules comprenant un noyau d'alginate enrobe d'un emulsifiant et formulation lipomimetique comprenant lesdites microparticules dans un milieu aqueux Download PDF

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Publication number
WO1995024833A1
WO1995024833A1 PCT/EP1995/000948 EP9500948W WO9524833A1 WO 1995024833 A1 WO1995024833 A1 WO 1995024833A1 EP 9500948 W EP9500948 W EP 9500948W WO 9524833 A1 WO9524833 A1 WO 9524833A1
Authority
WO
WIPO (PCT)
Prior art keywords
formulation
weight
emulsifier
lipomimetic
alginate
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.)
Ceased
Application number
PCT/EP1995/000948
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English (en)
Inventor
Neil Profeiro
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kelco International Ltd
Original Assignee
Kelco International Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kelco International Ltd filed Critical Kelco International Ltd
Priority to AU20705/95A priority Critical patent/AU2070595A/en
Publication of WO1995024833A1 publication Critical patent/WO1995024833A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • 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
    • A23G2200/08—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 cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

  • Micropartic.es comprising an alginate core coated with an emulsifier and lipo- mimetic formulation comprising said microparticles in an aqueous medium.
  • the present invention is concerned with lipomimitec formulations, comestible products including such formulations and microparticles for use in such formulations.
  • 091/19424 describes the preparation of microparticulate beads of gel material, where an emulsion of a gellable composition and an immiscible liquid is formed, and gelation is activated by divalent metal cations.
  • Typical gel materials are alginates, pectates or salts of carboxymethyl cellulose.
  • the immiscible liquids are preferably food grade oils or fats, for example olive or vegetable oil, milk fat or cocoa butter.
  • US 5209942 describes a fat mimetic composition
  • a fat mimetic composition comprising an intimate admixture of 30-70% colloidal microcrystalline cellulose, 30-70% cold water swelling starch, 1 to 15% of gum selected from the group consisting of xanthan gum, carrageenan gum, locust bean gum, guar gum and mixtures thereof, 0-5% of alginate or alginate derivatives, and 0-5% of Ti0 2 , milk so] ids and mixtures thereof.
  • the fat mimetic composition is suitable for use in salad dressings and the like, the dressings typically containing up to 7% fat.
  • US 4307125 describes a low fat butter prepared from cream, wherein an emulsifier, typically of the glyceryl ester type, and a hydrocolloid, such as derivatives of alginic acid, gelatin and sodium caseinate, are incorporated into the cream, and the resulting blend is chilled.
  • an emulsifier typically of the glyceryl ester type
  • a hydrocolloid such as derivatives of alginic acid, gelatin and sodium caseinate
  • US 5106644 describes a fat substitute containing a lipid, water and a polysaccharide such as cellulose, cellulose derivatives, hydrocolloids and polyglucose materials.
  • the present formulation exhibits desirable organoleptic properties simulating those of actual fats.
  • the invention also provides microparticles suitable for use in the lipomimetic formulation.
  • microparticles comprising an alginate core together with an emulsifier, wherein said emulsifier provides a hydrophobic coating around said alginate core.
  • Alginates also include "bioalgin", microbially produced polysaccharides produced by both Pseudomonas and Azotobacter Strains as described, for example, in Jar an et al., United States patent 4235966. These alginates are polysaccharides consisting of a partially acetylated variable block copolymer of D-mannuronic and L-guluronic acid residues. Jarman et al. state that the polysaccharide produced is similar to that produced from seaweed except that the molecule is partially acetylated.
  • Suitable alginates comprise water soluble monovalent alginates, such as sodium alginate, potassium alginate and the like.
  • Sodium alginate is generally employed in a formulation according to the present invention, and examples of naturally derived algal sodium alginates suitable for use in the present formulation, are those sold commercially under the trademarks KELTEX, KELGIN and KELTONETM by Kelco (formerly a Division of Merck & Co., Inc., now acquired by Monsanto Company) .
  • Typical emulsifiers for use in the present invention include glycerides, polysorbates, lecithins or any other food-grade emulsifiers.
  • Glycerides are preferred emulsifiers for use in the present formulation, and examples of suitable glycerides include stearate esters of mono-diglycerides, diacetyl tartaric acid esters of mono-diglycerides, citric acid esters of mono-diglycerides, lactic acid esters of mono-diglycerides and the like.
  • a particularly frequently used emulsifier in the present invention comprises glyceryl onostearate.
  • the ratio of an emulsifier and an alginate present in the microparticles is selected so as to enhance the lipomimetic properties of a formulation comprising the microparticles, by utilising the hydrophilic properties of the alginate and the hydrophobic properties of the emulsifier.
  • a preferred ratio of the emulsifier and alginate in the microparticles is of the order of 5 to 7 parts by weight of the emulsifier to 1 to 3 parts by weight of the alginate.
  • the microparticles have a size of less than 20 microns.
  • a lipomimetic formulation which comprises microparticles comprising an alginate core together with an emulsifier, wherein the emulsifier provides a hydrophobic coating around the alginate core, together with an aqueous medium.
  • microparticles of the formulation preferably comprise an alginate and an emulsifier substantially as hereinbefore described.
  • an alginate is present at a level of not greater than 2% by weight, based on the weight of the formulation.
  • an alginate is present in an amount of 0.5 to 1.5% by weight, based on the weight of the formulation.
  • an emulsifier is included in a formulation according to the present invention at a level of up to 5% by weight, based on the weight of the formulation.
  • a preferred emulsifier level being 2.5 to 3.5% by weight, based on the weight of the formulation.
  • the formulation further comprises physiologically acceptable metal ions, which are aptly capable of causing gelation of an alginate employed in the present formulation.
  • physiologically acceptable metal ions denotes metal ions which are suitable for ingestion by animals, particularly humans, without adversely affecting the well being of the animals.
  • Suitable divalent metal cations are employed as gelation agents.
  • Suitable divalent ions for this present formulation include calcium, iron, copper, zinc and the like.
  • the formulation includes calcium ions to effect gelation of an alginate which is present.
  • a typical source of divalent ions comprises physiologically acceptable salts thereof.
  • the salts may be poorly soluble, preferably essentially insoluble, or sparingly soluble at ambient conditions, in aqueous media at pH7, which is an optimum pH of an alginate solution in the present invention.
  • Suitable salts include phosphates, sulphates, citrates, halides and the like.
  • the formulation comprises a phosphate salt, such as dicalcium phosphate.
  • the source of divalent ions is present in the formulation at a level of 0.1 to 0.5% by weight based on the weight of the formulation.
  • the source of divalent ions is present in the formulation at a level of 0.2 to 0.3% be weight, based on the weight of the formulation.
  • the formulation includes a physiologically acceptable salt comprising monovalent ions and a sequestrant of the gelling divalent ions.
  • sodium metabisulfite denotes a source of ions capable of removing free divalent ions present in the formulation.
  • a sequestrant is included in the formulation so as to aid control of the gelation of the alginate, the sequestrant typically being provided as a salt of a monovalent ion, whereby the monovalent ion does not substantially interfere with the gelation process.
  • Suitable monovalent ions comprise sodium, potassium and the like, sodium being generally more preferred.
  • Apt sequestrants include citrates, phosphates and the like, citrates being generally preferred in this invention.
  • a preferred such salt comprises trisodium citrate dihydrate, although other salts capable of allowing sequestration of divalent ions as hereinbefore described could be employed.
  • the salts of the monovalent ions and sequestrant are present in the formulation at a level of not greater than about 0.5% by weight, preferably 0.15 to 0.25%, based on the weight of the formulation.
  • the formulation further comprises a physiologically acceptable food grade acid, such as citric acid, acetic acid and the like.
  • a physiologically acceptable food grade acid such as citric acid, acetic acid and the like.
  • a preferred acid has been found to be citric acid.
  • An acid is employed in the present formulation so as to lower the pH of a mixture comprising an alginate and an emulsifier formed during the preparation of the formulation, from a pH of about 6 to 7 to a pH in the range of 4 to 5.
  • the use of an acid in this way is advantageous where the source of divalent ions is a poorly soluble salt as hereinbefore described, in allowing the divalent ions to enter into the gelation reaction with the alginate.
  • a preferred formulation according to the present invention comprises:-
  • a preferred formulation as indicated above may advantageously further comprise 0.15 to 0.25% by weight, based on the weight of the formulation, of a physiologically acceptable salt of monovalent ions and a sequestrant of divalent ions, a typical such salt being trisodium citrate dihydrate.
  • the preferred formulation may further comprise an acidifying amount of a food grade acid, a suitable acid being citric acid.
  • acidifying amount denotes an amount of the food grade acid which achieves a pH of 4 to 5 of the formulation.
  • the formulation according to the present invention is essentially fat free, and is therefore particularly suitable for use in comestible products for lowering the caloric content thereof.
  • a comestible product containing a lipomimetic formulation substantially as hereinbefore described.
  • Exemplary comestible products according to the present invention include frozen desserts (such as ice cream, yoghurt, sorbets and the like) , spreads (such as margarine, cheese spreads, sandwich spreads, chocolate spreads and the like) , low fat dressings, mayonnaise, sauces and the like.
  • frozen desserts such as ice cream, yoghurt, sorbets and the like
  • spreads such as margarine, cheese spreads, sandwich spreads, chocolate spreads and the like
  • low fat dressings such as mayonnaise, sauces and the like.
  • the amount of the present formulation which is included in a comestible product is dependent on the nature of the product, advantageously however the formulation is employed at a level substantially equal to the fat level found in the corresponding full fat version of the comestible product being prepared.
  • the present formulation preferably provides an essentially weight by weight replacement of fat in comestible products, thus enabling a low fat comestible product to be prepared substantially as hereinbefore described.
  • a low fat comestible product according to the present invention has a fat level of not greater than 1% by weight, based on the weight of the comestible product.
  • Comestible products according to the present invention typically comprise other ingredients such as preservatives, flavourings, and the like.
  • Other ingredients which are employed in comestible products according to the present invention are selected depending on the nature of the products.
  • a lipomimetic formulation substantially as hereinbefore described for use as a fat replacement in a comestible product as described above.
  • a method of preparing a lipomimetic formulation substantially as hereinbefore described comprises blending an alginate and emulsifier, optionally in an aqueous medium (typically water) , to form an intimate mixture thereof, heating (typically to a temperature of 60 to 80°C) the mixture in an aqueous medium (typically water) and allowing to set at ambient temperature.
  • the method further involves mixing physiologically acceptable metal ions, typically a source of divalent ions, such as calcium, substantially as hereinbefore described, with an alginate and an emulsifier prior to heating as described above.
  • physiologically acceptable metal ions typically a source of divalent ions, such as calcium, substantially as hereinbefore described, with an alginate and an emulsifier prior to heating as described above.
  • the method generally involves mixing a physiologically acceptable salt comprising the monovalent ions and a sequestrant for the divalent ions substantially as hereinbefore described with an alginate and an emulsifier prior to heating.
  • a physiologically acceptable acid as hereinbefore described is added to the solution of alginate and emulsifier which is attained on heating.
  • the addition of an acid allows the initiation of the gelation reaction between the alginate and the divalent ions as hereinbefore described.
  • the solution is then allowed to cool and set at ambient temperature.
  • the formulation is prepared by intially heating the emulsifier to a temperature of the order of 60 to 80°C, blending the heated emulsifier with an alginate and a source of divalent ions so as to form a slurry, cooling to ambient temperature, adding to an aqueous medium (typically water) , reheating to 60 to 80°C so as to initiate the gelation reaction and cooling to ambient temperature.
  • aqueous medium typically water
  • alginate emulsifier, divalent ions, salt of the monovalent ions and a sequestrant and an acid, and the amounts in which they are employed, are substantially as hereinbefore described with reference to the formulation.
  • a gel is obtained following cooling to ambient temperature, and is subsequently sheared to produce a mixture having a pasty consistency.
  • the shearing typically involves mixing with a stirrer, such as a propeller or the like, at a speed of at least lOOOrpm, preferably 1400-l600rpm, until a mixture with a pasty consistency is obtained.
  • Weight % of ingredients used are as follows -
  • the glyceryl monostearate was melted by heating to 70°C, followed by blending with the sodium alginate and calcium sulphate to form a slurry. The slurry was cooled and a solid mass of the glyceryl monostearate, sodium alginate and calcium sulphate was formed.
  • the solid mass was then added to cold water in the amount specified in the above table, followed by heating to 70°C whereby gelation occurred.
  • the resulting gel was then sheared to a pasty consistency, the resulting formulation being essentially fat free and suitable for use as a fat replacement in comestible products.
  • example 1 The procedure of example 1 was modified, and included the use of trisodium citrate dihydrate and citric acid.
  • the weight % of ingredients was as follows-
  • Trisodium citrate dihydrate 0.1% -11- Water 97 . 85%
  • Fat substitute (as 10.0 prepared in either example 1 or 2)
  • a further low fat ice cream was prepared, the proportions of ingredients employed in example 3 being varied and used in the following percentage amounts by weight -

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Preparation (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention se rapporte à des microparticules comprenant un noyau d'alginate conjointement avec un émulsifiant, lequel constitue un enrobage hydrophobe autour du noyau d'alginate. L'invention se rapporte, en outre, à une formulation comprenant lesdites microparticules dans un milieu aqueux. On peut utiliser cette formulation dans la préparation de produits comestibles allégés en calories, en tant que substance de remplacement des matières grasses.
PCT/EP1995/000948 1994-03-15 1995-03-14 Microparticules comprenant un noyau d'alginate enrobe d'un emulsifiant et formulation lipomimetique comprenant lesdites microparticules dans un milieu aqueux Ceased WO1995024833A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU20705/95A AU2070595A (en) 1994-03-15 1995-03-14 Microparticles comprising an alginate core coated with an emulsifier and lipomimetic formulation comprising said microparticles in an aqueous medium

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9404989.7 1994-03-15
GB9404989A GB9404989D0 (en) 1994-03-15 1994-03-15 Lipomimetric formulation

Publications (1)

Publication Number Publication Date
WO1995024833A1 true WO1995024833A1 (fr) 1995-09-21

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PCT/EP1995/000948 Ceased WO1995024833A1 (fr) 1994-03-15 1995-03-14 Microparticules comprenant un noyau d'alginate enrobe d'un emulsifiant et formulation lipomimetique comprenant lesdites microparticules dans un milieu aqueux

Country Status (3)

Country Link
AU (1) AU2070595A (fr)
GB (1) GB9404989D0 (fr)
WO (1) WO1995024833A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6673384B1 (en) 1998-01-30 2004-01-06 The Procter & Gamble Co. Creamy mouthfeel agent for foods and beverages

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991019424A1 (fr) * 1990-06-19 1991-12-26 Mars G.B. Limited Succedanes de graisse et procede de preparation de microbilles organiques
WO1993019613A1 (fr) * 1992-04-02 1993-10-14 Mars, Inc. Systeme de gelification servant de succedane de matiere grasse
WO1993021784A1 (fr) * 1992-04-23 1993-11-11 Pfizer Inc. Complexes ioniques d'emulsifiants ionisables comprenant des polypeptides ionisables et/ou des hydrocolloides ionisables

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1991019424A1 (fr) * 1990-06-19 1991-12-26 Mars G.B. Limited Succedanes de graisse et procede de preparation de microbilles organiques
WO1993019613A1 (fr) * 1992-04-02 1993-10-14 Mars, Inc. Systeme de gelification servant de succedane de matiere grasse
WO1993021784A1 (fr) * 1992-04-23 1993-11-11 Pfizer Inc. Complexes ioniques d'emulsifiants ionisables comprenant des polypeptides ionisables et/ou des hydrocolloides ionisables

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6673384B1 (en) 1998-01-30 2004-01-06 The Procter & Gamble Co. Creamy mouthfeel agent for foods and beverages

Also Published As

Publication number Publication date
AU2070595A (en) 1995-10-03
GB9404989D0 (en) 1994-04-27

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