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WO2008137832A1 - Edible pullulan films containing dairy product - Google Patents

Edible pullulan films containing dairy product Download PDF

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Publication number
WO2008137832A1
WO2008137832A1 PCT/US2008/062634 US2008062634W WO2008137832A1 WO 2008137832 A1 WO2008137832 A1 WO 2008137832A1 US 2008062634 W US2008062634 W US 2008062634W WO 2008137832 A1 WO2008137832 A1 WO 2008137832A1
Authority
WO
WIPO (PCT)
Prior art keywords
film
dairy product
pullulan
edible
plasticizer
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/US2008/062634
Other languages
French (fr)
Inventor
Peter M. Gautchier
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.)
Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
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 Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Publication of WO2008137832A1 publication Critical patent/WO2008137832A1/en
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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • 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
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/274—Pullulan
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • Edible films have been prepared with fruit or fruit-derived substances and one or more film-forming substances, such as pectin or alginates. Such edible films are sometimes referred to as "leathers.”
  • Fruit Roll-Ups® snacks are a commercial snack food product that contains fruit concentrate.
  • One aspect of the present invention is an edible film that comprises at least one dairy product, pullulan, and at least one plasticizer.
  • the plasticizer is present in an amount effective to prevent the film from becoming brittle.
  • Pullulan is the major component of the film excluding the at least one dairy product; in other words, pullulan makes up a larger percentage of the product than any other ingredient, other than the dairy product or products.
  • An edible film of the present invention is a solid, flexible material, which is sometimes referred to as a "leather.”
  • the thickness of the film can vary, depending on the desired properties of the product.
  • the film contains at least one dairy product, such as milk, sour cream, yogurt, cream, smoothies, kefir, or combinations of such products.
  • the dairy product can be in liquid or other form (e.g., powdered milk).
  • the dairy product optionally can be flavored, such as chocolate milk. Additional flavors can be added to a dairy base to achieve the desired flavor for the end product.
  • the percentage of dairy product in the film can vary, in one embodiment of the invention it makes up about 50-95% by weight of the film.
  • the film also comprises pullulan.
  • pullulan Other than the dairy product in the film, the pullulan will usually make up the largest percentage of the film's ingredients. In one embodiment, pullulan makes up about 2.5-25% by weight of the overall film.
  • the film can optionally also include one or more film forming substances other than pullulan.
  • the film can also contain one or more film-forming polymers such as pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch or a starch derivative (such as dextrin or maltodextrin), and combinations of two or more such materials.
  • film-forming polymers such as pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch or a starch derivative (such as dextrin or maltodextrin), and combinations of two or more such materials.
  • no such film- forming polymers other than pullulan are included.
  • the film is substantially free of pectin and alginate (i.e., the concentration of each of those materials is less than about 0.1 wt %).
  • the film also contains at least one plasticizer in an amount sufficient to prevent the film from being brittle.
  • plasticizer makes up about 0.5-15% by weight of the film.
  • Suitable plasticizers include, but are not limited to glycerol (glycerine), sorbitol, propylene glycol, polyethylene glycol, corn syrup, high fructose corn syrup, fructose, fruit juice, sucrose, maltodextrin, corn syrup solids, polydextrose, soluble fiber, and combinations of any of these materials.
  • the at least one plasticizer is selected from glycerol, propylene glycol, sorbitol, and polyethylene glycol.
  • polyethylene glycol molecular weight 200 PEG 200
  • the film comprises at least one of glycerol, fructose, and sorbitol.
  • the film comprises glycerol, fructose, and sorbitol.
  • the film optionally can also contain one or more additives that are suitable for use in foods, such as coloring agents, fillers, surfactants, stabilizers, and organic acids (such as citric acid).
  • additives that are suitable for use in foods, such as coloring agents, fillers, surfactants, stabilizers, and organic acids (such as citric acid).
  • the films can be formed by a variety of methods.
  • the ingredients can be combined and mixed into a homogenous or nearly homogenous aqueous composition, in which the water is provided as part of the dairy product and/or by adding water itself to the composition.
  • the composition can be cast into a film on a flat surface, and then dried by application of heat over a period of time.
  • the film is not baked, so the drying temperature is kept below about 15O 0 F.
  • the film can be removed from the flat surface, cut into the desired shape and size, and packaged or used.
  • the film will be flexible, but does not necessarily have to be flexible enough to be rolled up.
  • the films of the present invention can be cut into any shape and size, they are convenient to store and use.
  • an individual piece of film can be packaged as a snack food.
  • a film can be packaged for use in combination with another food (e.g., a film containing sour cream that can be placed as a topping on a baked potato).
  • the nutritional benefits of dairy products e.g., calcium and protein content
  • the films generally have good shelf-stability due to their relatively low Aw (water activity; usually less than 0.5).
  • the chocolate milk contained less than 0.5% fat, and about 4% soluble corn fiber, an oligosaccharide-containing composition that was prepared as described in U.S. patent application 11/339,306, which was filed on January 25, 2006, and is hereby incorporated by reference.
  • the leathers were prepared by adding the glycerine to the chocolate milk base. Separately, the dry ingredients were combined, and were then added to the milk base using moderate shearing. The composition was mixed until homogeneous. At this point, a foam destabilizer can be added if desired.
  • a thin layer was poured onto a non-stick silicon mat. The layer was heated via conduction on a pancake griddle at a temperature less than 13O 0 F to dry it. The drying time at 12O 0 F is approximately two hours. The film was then cooled, peeled off the mat, and stored with wax paper in a sealable plastic bag.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

An edible film comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excluding the at least one dairy product.

Description

EDIBLE PULLULAN FILMS CONTAINING DAIRY PRODUCT BACKGROUND OF THE INVENTION
Edible films have been prepared with fruit or fruit-derived substances and one or more film-forming substances, such as pectin or alginates. Such edible films are sometimes referred to as "leathers." For example, Fruit Roll-Ups® snacks are a commercial snack food product that contains fruit concentrate.
There is a need for additional edible films that have one or more advantages in terms of convenience, nutrition, additional flavors, and the like.
SUMMARY OF THE INVENTION
One aspect of the present invention is an edible film that comprises at least one dairy product, pullulan, and at least one plasticizer. The plasticizer is present in an amount effective to prevent the film from becoming brittle. Pullulan is the major component of the film excluding the at least one dairy product; in other words, pullulan makes up a larger percentage of the product than any other ingredient, other than the dairy product or products.
DESCRIPTION OF SPECIFIC EMBODIMENTS
An edible film of the present invention is a solid, flexible material, which is sometimes referred to as a "leather." The thickness of the film can vary, depending on the desired properties of the product.
The film contains at least one dairy product, such as milk, sour cream, yogurt, cream, smoothies, kefir, or combinations of such products. The dairy product can be in liquid or other form (e.g., powdered milk). The dairy product optionally can be flavored, such as chocolate milk. Additional flavors can be added to a dairy base to achieve the desired flavor for the end product. Although the percentage of dairy product in the film can vary, in one embodiment of the invention it makes up about 50-95% by weight of the film.
The film also comprises pullulan. Other than the dairy product in the film, the pullulan will usually make up the largest percentage of the film's ingredients. In one embodiment, pullulan makes up about 2.5-25% by weight of the overall film.
The film can optionally also include one or more film forming substances other than pullulan. For example, the film can also contain one or more film-forming polymers such as pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch or a starch derivative (such as dextrin or maltodextrin), and combinations of two or more such materials. However, in some embodiments of the invention, no such film- forming polymers other than pullulan are included. In one embodiment, the film is substantially free of pectin and alginate (i.e., the concentration of each of those materials is less than about 0.1 wt %).
The film also contains at least one plasticizer in an amount sufficient to prevent the film from being brittle. In some embodiments of the invention, plasticizer makes up about 0.5-15% by weight of the film. Suitable plasticizers include, but are not limited to glycerol (glycerine), sorbitol, propylene glycol, polyethylene glycol, corn syrup, high fructose corn syrup, fructose, fruit juice, sucrose, maltodextrin, corn syrup solids, polydextrose, soluble fiber, and combinations of any of these materials. In one embodiment of the invention, the at least one plasticizer is selected from glycerol, propylene glycol, sorbitol, and polyethylene glycol. One commercially available polyethylene glycol that is suitable for use in the invention is polyethylene glycol molecular weight 200 (PEG 200). In another embodiment, the film comprises at least one of glycerol, fructose, and sorbitol. In yet another embodiment, the film comprises glycerol, fructose, and sorbitol.
The film optionally can also contain one or more additives that are suitable for use in foods, such as coloring agents, fillers, surfactants, stabilizers, and organic acids (such as citric acid).
The films can be formed by a variety of methods. For example, the ingredients can be combined and mixed into a homogenous or nearly homogenous aqueous composition, in which the water is provided as part of the dairy product and/or by adding water itself to the composition. The composition can be cast into a film on a flat surface, and then dried by application of heat over a period of time. In one embodiment of the invention, the film is not baked, so the drying temperature is kept below about 15O0F. After the desired drying is achieved (e.g., a final moisture content of about 0.1-25%), the film can be removed from the flat surface, cut into the desired shape and size, and packaged or used. The film will be flexible, but does not necessarily have to be flexible enough to be rolled up.
Because the films of the present invention can be cut into any shape and size, they are convenient to store and use. For example, an individual piece of film can be packaged as a snack food. As another example, a film can be packaged for use in combination with another food (e.g., a film containing sour cream that can be placed as a topping on a baked potato). The nutritional benefits of dairy products (e.g., calcium and protein content) can therefore be provided to consumers in a new form. Also, the films generally have good shelf-stability due to their relatively low Aw (water activity; usually less than 0.5).
EXAMPLES Chocolate milk-based leathers were prepared with the following ingredients:
Figure imgf000004_0001
The chocolate milk contained less than 0.5% fat, and about 4% soluble corn fiber, an oligosaccharide-containing composition that was prepared as described in U.S. patent application 11/339,306, which was filed on January 25, 2006, and is hereby incorporated by reference.
The leathers were prepared by adding the glycerine to the chocolate milk base. Separately, the dry ingredients were combined, and were then added to the milk base using moderate shearing. The composition was mixed until homogeneous. At this point, a foam destabilizer can be added if desired. A thin layer was poured onto a non-stick silicon mat. The layer was heated via conduction on a pancake griddle at a temperature less than 13O0F to dry it. The drying time at 12O0F is approximately two hours. The film was then cooled, peeled off the mat, and stored with wax paper in a sealable plastic bag.
Other samples were prepared using different flavored milks and generally the same procedure described above:
Figure imgf000005_0001
Another sample was prepared, using the same general procedure, but with a cultured base instead of milk, to make a leather:
Figure imgf000005_0002
The preceding description of certain embodiments of the invention is not intended to be an exhaustive list of all possible embodiments. Persons skilled in this field will appreciate that modifications could be made to the specific embodiments described herein which would be within the scope of the following claims.

Claims

WHAT IS CLAIMED IS:
1. An edible film, comprising at least one dairy product, pullulan, and at least one plasticizer in an amount effective to prevent the film from becoming brittle, wherein pullulan is the major component of the film excluding the at least one dairy product.
2. The film of claim 1, wherein the at least one dairy product is selected from milk, flavored milk, sour cream, yogurt, cream, smoothies, kefir, and combinations of two or more thereof.
3. The film of claim 1, wherein the at least one dairy product makes up about 50-95% by weight of the film.
4. The film of claim 1, wherein the at least one plasticizer is selected from glycerol, sorbitol, propylene glycol, polyethylene glycol, corn syrup, high fructose corn syrup, fructose, fruit juice, sucrose, maltodextrin, corn syrup solids, polydextrose, soluble fiber, and combinations of two or more thereof.
5. The film of claim 4, wherein the film comprises at least one of glycerol, fructose, and sorbitol.
6. The film of claim 1, further comprising at least one film- forming polymer in addition to pullulan.
7. The film of claim 6, wherein the at least one film-forming polymer is selected from pectin, alginates, carrageenans, xanthan gum, modified cellulose, polydextrose, starch, dextrin, maltodextrin, and combinations thereof.
PCT/US2008/062634 2007-05-07 2008-05-05 Edible pullulan films containing dairy product Ceased WO2008137832A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US91640507P 2007-05-07 2007-05-07
US60/916,405 2007-05-07

Publications (1)

Publication Number Publication Date
WO2008137832A1 true WO2008137832A1 (en) 2008-11-13

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2503018A (en) * 2012-06-14 2013-12-18 Catherine Laura Cross Dry food product comprising an edible film
JP2015177783A (en) * 2014-02-26 2015-10-08 クラシエフーズ株式会社 Oil and fat confectionery and manufacturing method therefor
US9822257B2 (en) 2012-07-23 2017-11-21 Crayola Llc Dissolvable films and methods of using the same
US10568839B2 (en) 2011-01-11 2020-02-25 Capsugel Belgium Nv Hard capsules
US11319566B2 (en) 2017-04-14 2022-05-03 Capsugel Belgium Nv Process for making pullulan
US11576870B2 (en) 2017-04-14 2023-02-14 Capsugel Belgium Nv Pullulan capsules

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6379726B1 (en) * 1999-10-20 2002-04-30 The United States Of America As Represented By The Department Of Agriculture Edible, water-solubility resistant casein masses
US20060073190A1 (en) * 2004-09-30 2006-04-06 Carroll Thomas J Sealed, edible film strip packets and methods of making and using them

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6379726B1 (en) * 1999-10-20 2002-04-30 The United States Of America As Represented By The Department Of Agriculture Edible, water-solubility resistant casein masses
US20060073190A1 (en) * 2004-09-30 2006-04-06 Carroll Thomas J Sealed, edible film strip packets and methods of making and using them

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10568839B2 (en) 2011-01-11 2020-02-25 Capsugel Belgium Nv Hard capsules
GB2503018A (en) * 2012-06-14 2013-12-18 Catherine Laura Cross Dry food product comprising an edible film
US9822257B2 (en) 2012-07-23 2017-11-21 Crayola Llc Dissolvable films and methods of using the same
JP2015177783A (en) * 2014-02-26 2015-10-08 クラシエフーズ株式会社 Oil and fat confectionery and manufacturing method therefor
US11319566B2 (en) 2017-04-14 2022-05-03 Capsugel Belgium Nv Process for making pullulan
US11576870B2 (en) 2017-04-14 2023-02-14 Capsugel Belgium Nv Pullulan capsules
US11878079B2 (en) 2017-04-14 2024-01-23 Capsugel Belgium Nv Pullulan capsules

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