DE102009019551B4 - Sensory and nutritionally modified foods and processes for their production - Google Patents

Abstract

Process for the preparation of a food modified in its sensory and / or nutritional properties, comprising (a) providing an oil-in-water (O / W) emulsion containing, based on the total weight of the emulsion, the following components: (i) O, 2-10.0 wt% protein; (ii) 0.3-10.0% by weight of polar polysaccharide, wherein the ratio of polysaccharide to protein is 4: 1 to 1: 4; (iii) 0.1-60.0% by weight of a fat / oil component; (iv) 0% by weight of a flavoring oil component; (v) 0-30.0% by weight of polyol; (vi) 0-1.0% by weight of a flavoring agent; (vii) 0% by weight of an acid; wherein the particle size of the dispersed oil or fat drops in the distribution maximum at x50.3 ≤ 10 microns (volume-median median) is; and wherein the dry matter of the emulsion is between 5 and 60% by weight and the emulsion is free of emulsifiers; (b) mixing the emulsion with a food base to produce a food, wherein the emulsion is present in a ratio of 0.1-75% by weight of the food base and the food is selected from the group consisting of dairy and dairy products , Smoothies, confectionery, delicatessen, soups, sauces, marinades, baby food, ice cream products, meat products, bakery products or pasta.

Description

Technical area

In general, the present invention relates to an agent for use in the manufacture of food and beverage products which is useful for imparting a creamy, lubricious, thick and / or full mouthfeel and allows nutritional improvements over the respective commercial products. The present invention also includes a method of making this composition. Moreover, the present invention relates to the food products obtainable by the process according to the invention.

background

A creamy, non-sticky, and full mouthfeel is found with many instant products and ready-to-eat / drink-ready food and beverage products, such as flavored beverages (coffees, hot chocolates, teas, milkshakes, and the like); Mayonnaise, salad dressings, sauces, gravies, sausages, puddings and foam dishes desirable. Consumers generally desire a particularly creamy mouthfeel, a rich, sweet and palatable impression on these products. These properties are usually provided by commercially prepared creaming or hydrocolloids, pectins, and / or starches. Alternatively, the food or beverage product may be formulated to have a high solids content.

Many of these food and drink products are sold ready to drink / ready to drink and typically have more than 10% solids. Many of these products are sold to the consumer in the form of a dry mix as an "instant" product and the consumer provides the finished form to be consumed using water, milk or other suitable liquid. If the solids content can not be easily and reliably adjusted when the instant product is reconstituted by the consumer, then the consumer may find these products thin and watery. In the case of beverage products, it may be a mistake of the product to develop a foamy texture or frothy edge.

Creamy and / or full-bodied food and beverage products typically rely on the addition of hydrocolloids and / or finely-dispersed particles (e.g., as microparticles or emulsified fat) to produce the desired mouthfeel. This emulsified fat is generally supplied by liquid or spray-dried non-dairy creamers, whole milk or reduced fat milk. The amount of fat commonly found in these products provides inadequate mouthfeel benefits. These mouthfeel benefits can be improved by increasing the amount of fat, either by using a greasy creaming agent, or by adding additional fat to the food or beverage product. However, increasing the amount of fat raises other issues such as Oxidation stability, off-flavor formation and phase stability of the finely dispersed fat, on. In addition, creating an improved mouthfeel may require considerably higher volumes or amounts of powdered product when typical non-dairy creamers with a reduced fat content (e.g., 35 to 50% fat) are added.

An alternative approach to providing a more intense mouthfeel to food and beverage products is to use ingredients that increase the consistency (viscosity) of the product. However, increasing the viscosity of the beverage does not necessarily result in an increase in the desirable mouthfeel properties. The sensation in the mouth is a sensory perception determined by other sensations that complement those which contribute to the measurable viscosity (viscous, pseudoplastic) and give the product a visible certain consistency. Hydrocolloid gums and water-soluble starches are typically used to give a consistency to the beverages, i. to increase the viscosity. Hydrocolloid gums, however, can only produce a limited pleasant feeling in the mouth. They often lead to negative consistency properties, which express themselves as "slimy" or "sticky".

Water-soluble starches may also be used to increase viscosity and to provide less improvement in mouthfeel (sometimes only a one-sided consistency change). However, the amount of water-soluble starch required to cause these properties is usually higher in gums, so more solid must be added. This means for Instant products an additional high solids content. The mouthfeel, the fullness, creaminess, sweetness and flavor can be increased by a higher dosage of solids. Since this means a larger volume of end product, difficulties arise in the formulation of products whose aim is to obtain a high-quality end product with low raw material input. For the consumer, the advantage would be the lower use of raw materials, for example, that a low powder consumption for the preparation of a food (eg beverage) is required.

For puddings, mousses, dressings, gravies and sauces, the amount of dry material required to make the finished product increases dramatically. This results in an increased packaging size required for the same amount of finished consumable products; the package would either have to be increased to obtain the same amount of portions of the food to be consumed (this would lead to environmental and storage considerations) or the consumer would receive fewer servings from the current package size (this is for the consumer) uncomfortable). Additionally, with high levels of solids, the taste and mouthfeel may be less pleasant. On the other hand, large amounts of solids mean high nutrient density and higher product costs.

Prior art of the present invention

Representative of the state of the art, for example, the EP 340 035 A2 , wherein aqueous dispersions of insoluble, microfragmented, ionic polysaccharide / protein complex are described for use as nutrients, viscosity or texture controlling agents in both conventional and novel food products. In EP 340 035 A2 However, no process for the preparation of a sensory, functional and / or nutritional properties modified food with a water-oil emulsion-based agent is described, the food of a wide range of palette gives a creamy mouthfeel and the food produced by the process according to the invention including beverages impart creaming stability and, for example, reduces or completely suppresses water separation.

The document DE 10 2006 019 241 A1 describes essentially the production of beverages by means of a phase-stable oil-or-liquid-in-water emulsion, the preparation of which, inter alia, provides for an acid addition.

document DE 10 2007 057 258 A1 describes as the document before the preparation of beverages by means of an oil-in-water emulsion, which must contain a flavoring oil component.

The document DE 10 2007 026 090 A1 also teaches the preparation of beverages, especially high-dilution light drinks using an emulsion.

The document US 5 080 921 A describes a process for preparing an emulsion consisting of an aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat as a low calorie fat substitute.

The document DE 22 27 691 A describes the preparation of beverages in which essential oils or mixtures of flavors are dispersed.

The document Madsen J. Addition of vegetable hydrocolloid to low-fat spread water phase. Research Disclosure 278 (1995), 705 describes the preparation of low-fat spreads containing vegetable hydrocolloids using a premix of the vegetable hydrocolloid in oil or fat and subsequent emulsification in the water phase.

Summary of the invention

The present invention is characterized by the claims and relates to a process for producing a food modified in its sensory and / or nutritional properties, comprising the use of an oil-in-water (O / W) emulsion (also referred to herein as "emulsion"). consisting essentially of protein, polysaccharide, oil or fat and optionally water (also referred to herein as protein polysaccharide stabilizer "PPS" or protein polysaccharide stabilizer) characterized by providing an oil-in-water (O / W) emulsion containing, based on the total weight of the emulsion, the following components: 0.2-10.0% by weight of protein; 0.3-10.0% by weight of polar Polysaccharide, wherein the ratio polysaccharide to protein is 4: 1 to 1: 4; 0.1-60.0% by weight of a fat / oil component; 0% by weight of a flavoring oil component; 0-30.0% by weight of polyol; 0-1.0% by weight of a flavoring agent; 0% by weight of an acid; wherein the particle size of the dispersed oil or fat drops in the distribution _maximum at x _50.3 ≤ 10 microns (volume-median median) is; and wherein the dry matter of the emulsion is between 5 and 60% by weight; and the emulsion is free of emulsifiers; Mixing the emulsion with a food base to produce a food, wherein the emulsion is present in a ratio of 0.1-75% by weight of the food base, and the food is selected from the group consisting of dairy and dairy products, smoothies, Confectionery, delicatessen products, soups, sauces, marinades, baby food, ice cream products, meat products, bakery products or pasta.

According to the method of the invention, protein polysaccharide stabilizer (PPS) is used in food products in which a rich, creamy mouthfeel is desired, and is particularly preferred in those food compositions in which creaming products have conventionally been used, for example, puddings; sauces; Gravies; Cooked and cooked sausages, meatballs and other minced meat, pastry and pastry products, dressings; Mousses; ice cream; Yogurt; Cream cheese; Cheese dips and / or spreads; Sour cream; vegetable dips and / or spreads; Glazes, beaten toppings; frozen confectionery; Milk; Creamer; coffee whitener; and other dips and spreads.

Preferred liquid or flowable food products are dairy or plant based beverages, desserts, yoghurts and soups. Meal replacements as well as dairy and plant based drinks and soups are especially preferred. These food products may also be present as a powder or concentrate which is mixed with a liquid, e.g. Water is mixed to produce a food product.

It has also surprisingly been found, based on experiments for the preparation of dairy products which have been carried out in the context of the present invention, that food-protein substitutes can be produced with protein-polysaccharide stabilizer (PPS). This is particularly true for dietary food substitutes whose dry mass consists essentially of protein polysaccharide stabilizer (PPS), as in a preferred embodiment, protein polysaccharide stabilizer (PPS) is used, whose production uses polysaccharides whose energy content is substantially at 0% and the fiber content is between 70% and 80%. Therefore, the present invention also relates in particular to methods for the production of low-calorie and compared to conventional products calorie-reduced foods, especially dietary food products.

A further advantage of the present invention is that, according to the method of the invention, it is possible to produce food products which do not contain genetically modified material (GMO) (use of GMO-free plant proteins is possible). Furthermore, the production with basic raw materials in organic quality is given (proteins, polysaccharides). The same applies to the oils introduced by the process according to the invention. This is a significant advantage of the process according to the invention for organic products and especially baby food. Therefore, the present invention also relates to food products prepared according to the method of the present invention that meet the requirements of a certified organic product.

Said method first requires the provision of protein polysaccharide stabilizer (PPS), a stabilizer for use in the method according to the invention, preferably obtained in that a substantially consisting of a fat / oil component phase (oil phase) in a The protein containing the protein and polysaccharide aqueous phase is dispersed and finely emulsified, wherein for the preparation of the aqueous phase, protein and polysaccharide are first dissolved separately with stirring and then mixed. Alternatively, to prepare protein polysaccharide stabilizer (PPS), the oil phase may be mixed with the polysaccharide with stirring and then dispersed in an aqueous phase containing the protein and finely emulsified. The particle size of the dispersed oil or fat droplets of protein polysaccharide stabilizer (PPS) lies in the distribution _maximum at x _50.3 ≤ 10 μm (volume median value). The dry matter of protein polysaccharide stabilizer (PPS) is preferably between 5 and 60% by weight. The method of the invention further comprises mixing protein polysaccharide stabilizer (PPS) with a suitable food base to produce the desired food product, wherein the emulsion is present in a ratio of 0.1-75% by weight of the food base.

Detailed description

definitions

As used herein, the terms "ready to serve" food or beverage; "Ready to eat"food;"ready-to-drink" drink used interchangeably to refer to food and beverage products that are in an immediately applicable consumable form. Foodstuffs according to the invention basically comprise any edible, edible and drinkable composition and preferably include those shown in the tables of 3 to 6 specified product groups (some not according to the invention) with exemplified representatives. In general, the term food also includes feed and feed additives such as cat and dog food, as the veterinary sector is increasingly focusing on a balanced diet that is acceptable to the animals. Furthermore, foodstuffs according to the invention, in particular as a concentrate feed area for animals in competitive sports, can be used, such as equestrian sports and dog racing.

As used herein, the terms "instant" and "soluble", when referring to food and beverage products, are used interchangeably to refer to food and beverage products, such as instant coffee products or soluble coffee products, which are dissolved in water, especially hot water Water, are relatively soluble. A mixture (either in the form of a powder, dry mix, concentrate or emulsion) is sold by the manufacturer and typically mixed by the consumer with an aqueous liquid or diluent (i.e., water, milk, or other aqueous medium) to provide a ready to serve food or beverage.

By "bottled water content" it is meant in the manufacture of sausage products the proportionate addition of water, e.g. in the production of sausage meat for sausage meat products in the form of flake ice during the cutting process, the meat mass is added. A portion of this "water content" can be replaced by protein polysaccharide stabilizer (PPS) (in cooked sausage meat preferably in chopped frozen form undercut, boiled sausage unfrozen mixed after the cooking process).

Basically, a "food base" may be any food composition edible to the human immediately before or after the preparation, which is consumed by dissolving, diluting, cooking, frying, baking, etc. The food base may be any basis of dairy or non-dairy type. Examples of the food base for incorporation of protein polysaccharide stabilizer (PPS) variants are shown in the Tables of 4 to 6 specified foods.

Unless otherwise noted, all amounts, parts, ratios and percentages used herein are by weight.

Sources of constituents of the emulsion for the process

The terms "fat" and "oil" or "fat component" and "oil component" are used interchangeably herein, unless otherwise specified. The terms "fat" or "oil" refer to edible fatty substances in the general sense, including natural or fractionated fats and oils consisting essentially of triglycerides such as vegetable oils and liquid vegetable fats, for example soybean oil, corn oil, cottonseed oil, sunflower oil, palm oil, coconut oil , Rapeseed oil, MCT oils, fish oil, lard and tallow, which may be partially or fully hydrogenated or otherwise modified, and non-toxic modified fats which have properties similar to triglycerides and are referred to herein as partially or completely nondigestible fat , Low calorie fats and edible nondigestible fats, oils or fat substitutes may be included in the term. The terms "fat" or "oil" also refer to 100% non-toxic fatty materials which have properties similar to those of triglycerides. The terms "fat" or "oil" generally also include fat substitutes, which materials may be partially or fully nondigestible.

The "fat component" and "oil component" is enriched in certain embodiments, for example for the preparation of dietary supplements with essential and / or "functional" fatty acids or fatty acid esters such as long-chain, polyunsaturated fatty acids (LC-PUFA), in particular linolenic and linoleic acid, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) arachidonic acid (AA) or their glycerides or phosphoglycerides.

The constituents of the emulsion according to the invention are characterized by the claims. The components shown below are for general information. The term "flavoring oil component" includes oils such as herbal or spice oil concentrate, peel oil, fruit oil and other oils and fats as defined above which are capable of imparting particular flavors to a food. The production of enriched vegetable oils (edible oils) preferably from processed, shelled oilseeds with plant parts of herbal and / or aromatic plants and / or fruits is in itself from the DE 101 01 638 C2 known. Examples of flavoring oils include oil from processed, shelled oilseeds with plant parts of herbal plants such as thyme, basil, coriander and oregano; Herbal plants such as fennel, for example fennel oil concentrate; or fruits such as sea buckthorn, for example, sea buckthorn pulp oil and sea buckthorn kernel oil or citrus fruits.

Polysaccharides (PS) represent a significant group of biopolymers. For the purposes of the present invention, the polysaccharides are preferably hydrocolloids, i. they are high molecular weight polar water-soluble biopolymers (Dickinson, The role of hydrocolloids in stabilizing particulate dispersions and emulsions; In: Phillips Glyn O, Williams PA, Wedlock DJ (Eds): Gums and stabilizers for the food industry 4, Wrexham 1988; 249-264 ). Preferably, the polysaccharides used are carboxyl group-containing polysaccharides. In this regard, however, with alginate and low methylester pectin, the presence of calcium ions (Ca) should preferably be avoided. Polysaccharides contemplated include, but are not limited to xanthan, carboxymethyl-pullulan, carrageenan, chitosan, gellan, Na-carboxymethylcellulose, Na-alginate and pectin. It should be noted that the present invention relates to the use of polar polysaccharides.

Pectins (PEs) are polysaccharides found in the cell walls of higher plants. They are isolated from the middle lamella or the primary cell wall. In the middle lamella, pectin serves as a putty, while in the primary cell wall it is actively involved in the water balance of the cell. The extraction takes place from the shells of citrus fruits, from apple or Rübentrestern. Pectins are heterogeneous, complex polysaccharides. They consist of partially esterified α-1,4-linked D-galacturonic acid units (Kunz, Lexikon der Lebensmitteltechnologie, Springer Verlag, Heidelberg, 1st edition, 1993). This main framework is interrupted by rhamnoses with side chains of neutral sugars (arabinose, galactose). The hydroxyl groups on the C1 or C3 atom of the galacturonic acid units are in part acetylated or substituted by further neutral sugars (such as D-galactose, D-xylose, L-arabinose, L-rhamnose) (Ebert, Biopolymere: Structure and Properties, BG Teubner Verlag, Stuttgart 1993; Kunz, (1993), supra). The carboxyl groups of the polygalacturonic acid are partially esterified or amidated with methanol. The molecular mass of the commercially available pectins is between 30,000 and 200,000 g / mol (Switzerland, Lebensmittelbuch gelling and thickening agents, 1993). In general, pectin can be differentiated by the degree of esterification (DE). The degree of esterification indicates the percentage of the esterified with methanol carboxyl groups. Pectin with a DE> 50 is called highly esterified pectin, while pectin with a DE <50 is low esterified. Amidated pectin is low methylated pectin which additionally contains amide groups. The Amidierungsgrad (DA) is defined as the percentage of the amidierten carboxyl groups (Rolin, Pectin In: Whistler RL, BeMiller JN (Eds): Industrial gums polysaccharides and their derivatives Marcel Dekker Inc., New York, 3rd Edition (1993) , 257-293). Pectins are commercially available from several manufacturers. It is understood that the term "pectins" according to the invention also includes polysaccharides which do not represent pectin in the strict sense, but due to derivatization of, for example, polygalacturonic acid or polysaccharides by hydroxylation, carboxylation, esterification and / or amidation in their properties the same of pectins. or come close, and therefore can be used equivalently. In the EU, pectin is approved under E440 as a food additive for a variety of products.

Sodium carboxymethylcellulose (CMC) is a cellulose-based biopolymer prepared by etherification of cellulose in a sodium hydroxide solution with sodium monochloroacetate (Feddersen et al., Sodium carboxymethylcellulose.) In: Whistler RL, BeMiller JN (Eds): Industrial gums polysaccharides and their derivatives Marcel Dekker Inc., New York, 3rd Edition (1993), 537-578). As a measure of the degree of etherification, the degree of substitution (DS) is given. The degree of substitution indicates the average number of etherified hydroxyl groups of a glucose unit. Due to the three reactive hydroxyl groups it is possible to introduce three sodium carboxymethyl groups. The properties of the Na-carboxymethylcellulose depend on the degree of substitution and the degree of polymerization (Belitz et al., Lehrbuch der Lebensmittelchemie, Springer-Verlag, Berlin, 4th edition, 1992). The degree of polymerization indicates how many monomeric molecules are linked on average to the macromolecule during polymerization. The Na-carboxymethylcellulose, which is preferred according to the invention, has an average molecular weight of 125,000 g / mol. The average degree of polymerization is 582 β-D-glucose units. In the EU, Na-carboxymethylcellulose is approved under E466 as a food additive in the thickening and gelling group.

It is understood that the term "Na-carboxymethylcellulose" according to the invention also includes polysaccharides which do not represent Na-carboxymethylcellulose in the true sense, but for example due to derivatization of, for example, cellulose or other polyurea by hydroxylation, carboxylation, esterification and / or etherification in their Properties that are similar and / or close to Na-carboxymethylcellulose, and therefore can be used equivalently.

The term "protein" includes any substantially amino acid peptide and polypeptide. Suitable protein sources for the production of protein polysaccharide stabilizer (PPS) include plant proteins (especially oilseed proteins derived from cotton, palm, rapeseed, safflower, cocoa, sunflower, sesame, soy, pea, potato, peanut and the like ), animal proteins such as Na-caseinate, bovine serum albumin, protein albumin and microbial proteins such as yeast proteins and so-called "protozoan" proteins. Preferred proteins include whey protein isolate, milk protein concentrate, Na-caseinate or skimmed milk powder and non-dairy whey proteins such as vegetable proteins, especially soya, pea and lupine proteins; see also the examples.

Whey is produced as a by-product of cheese production. It accounts for approximately 80-90% of the total volume of milk and contains many nutrients. An important part of the whey are the whey proteins. Whey proteins are the proteins which remain in the whey after separation of the caseins from the milk by acid or rennet precipitation (Barth and Behnke, Nutritional physiology of whey and whey constituents, Lebens 41 (1997), 2-12).

By "polyol" is meant a polyhydric alcohol having at least 4, preferably 4 to 11 hydroxyl groups. Polyols include sugars (these are monosaccharides, disaccharides and trisaccharides), sugar alcohols, other sugar derivatives (that is alkyl glucosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol, sugar ethers such as sorbitan and polyvinyl alcohols. Specific examples of suitable sugars, sugar alcohols and sugar derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methylglucoside, mannose, galactose, fructose, sorbitol, maltose, lactose, sucrose, raffinose and maltotriose.

"Flavorings" are flavors that are preferably added to the food compositions in amounts that will impart a mild, pleasant aroma. The flavoring agent may be any of the typically used commercial flavorings. If non-spicy flavor is desired, the aromas are typically made from various types of cocoa, pure vanilla or artificial flavor such as vanillin, ethyl vanillin, chocolate, malt, mint, yoghurt powder, extracts, spices such as cinnamon, nutmeg and ginger, mixtures thereof and Selected similar. It will be appreciated that many flavor variations can be obtained by combinations of the basic flavors. If a spicy taste is desired, the flavors are typically selected from various types of herbs and spices. Suitable flavors may also include seasoning agents such as salt and imitation fruit or chocolate flavors either singly or in any suitable combination. Flavors which also mask the off-flavor of vitamins and / or minerals and other ingredients are preferably added to such food compositions. Other flavors such as fruit flavors can also be used, with pineapple flavor almond nut, amaretto, aniseed, brandy, cappuccino, cream de menthe, grand marnier ©, pistachios, sambuca, apple, chamomile, french vanilla, irish cream, kahlúa, lemon, peppermint, macadamia nut , Orange, orange leaf, peach, strawberry, grapes, raspberries, cherries, coffee, chocolate, mocha and the like are further examples.

Other components that may be part of the emulsion used include, for example, coloring ingredients, vegetable extracts, vegetable juices, vitamin-containing plant concentrates, mineral products and preservatives.

pictures

1 : Schematic representation of the method according to the invention for the preparation of a modified in its sensory, functional and / or nutritional properties food product, including preferred preparation of the oil-in-water (O / W) emulsion (also referred to herein as protein polysaccharide stabilizer "PPS" ). In one embodiment (A), a phase consisting essentially of the fat / oil component (oil phase) is dispersed in an aqueous phase containing the protein and polysaccharide; see also Example 1. In another embodiment (B) the oil phase is mixed with a polysaccharide and subsequently dispersed in an aqueous phase containing the protein; see also Example 2 (not according to the invention). In a further embodiment (C), part of the intended amount of polysaccharide (PS) according to variant B is introduced into the oil phase and the oil + PS phase according to variant A dispersed in the P + PS phase, wherein preferably their amount of polysaccharide (PS) is adjusted according to the already contained in the oil phase amount of PS. The process temperature in all cases until the emulsion is obtained should be below the denaturation temperature range of the proteins (eg whey protein not higher than 60 ° C).

 option A

• A ¹ : Oil and / or fat component (s) (O) are heated to about 50 ° C or until all the fat is melted at 60 ° C (oil phase). Ideally, the oil phase has a density of about 1.0 g / cm ^3.
• A ² : Polysaccharide (PS) is slowly using a magnetic stirrer or stirrer RW 16 basic with Stirrer (IKA Laboratory, Staufen, Germany) at about 1500 U / min the aqueous phase (about 50-90 ° C, preferably 70 ° C for pectin or CMC) was added and dissolved for about 1-2 h until a clear solution was obtained. In the presence of a polyol such as sucrose, the polysaccharide is dry-mixed with it and then dispersed in the aqueous phase. The proportion of water for dissolving the polysaccharides and optionally polyol is preferably about 75% of the total amount of water. Before further use, the PS solution can be sterilized at 95 ° C for 10 minutes.
• A ³ : Protein (P) is slowly added to the aqueous phase (about 50 ° C.) at 1000 to 1500 rpm using a magnetic stirrer or a star stirrer (modified stirrer disc) and dissolved for about 1 h. When foam is formed, the speed of rotation of the stirrer is reduced. The proportion of water for dissolving the proteins is preferably about 25% of the total amount of water. In the case that the protein has an acidic pH and is therefore poorly soluble (eg potato protein EMVITAL K5), the protein dispersion before mixing with the polysaccharide or the oil phase by addition of 1% NaOH solution (eg 1.96 g of 1% NaOH per g protein). Before use, it may be advisable to sterile filter the P solution, for example by means of a 0.2 micron ceramic membrane at 4 MPa.
• A ⁴ : The aqueous P solution is slowly mixed into the aqueous PS solution using a stirrer.
• A ⁵ : In the aqueous P-PS phase, the oil phase is incorporated with continuous stirring at 1500 U / min and subsequently, for example, using a rotor-stator dispersion (CAT-X620, M. Zipperer GmbH / Staufen) at about 20,500 to 24,000 rpm and post-emulsified for 15 seconds to 1 minute. On a laboratory scale, the addition of the oil phase is carried out dropwise within 20 s by means of a Pasteur pipette or slowly by means of a 5 ml macro pipette. In the preparation of the emulsion by means of process plants, the slow addition of the pre-dosed oil fraction takes place via an intake manifold.
• A ⁶ : This is followed under laboratory conditions, the fine dispersion of the emulsion with the high-pressure emulsifier EmulsiFlex C5 (AVESTIN, Canada) at 20 to 80 MPa, preferably 50 MPa or with other suitable Druckmulgiergeräten (eg laboratory pressure HH 20 (Scientific Equipment, Central Institute of Nutrition, DE 195 30 247 A1 ) at 8 MPa. The mean drop size of the oil drops in the emulsion is about 1 μm ± 0.2. Alternatively, the incorporation and fine dispersion of the oil phase into the aqueous P-PS phase can also be carried out batchwise on a large scale, for example by using the vacuum processing system FrymaKoruma MaxxD 200 (FrymaKoruma GmbH, Neuchâtel, Germany), which is based on the sprocket dispersing principle (sprocket rotor and Stator) and is able to produce high viscosity emulsions having a particle size of x ₅₀ 1.2-2.5 microns. This particle size is sufficient if higher-viscosity food products are to be produced, in particular with the aim of influencing the consistency.

 Variant B

• B ¹ : = A ¹
• B ² : Polysaccharide (PS) is stirred and dispersed using a stirrer preferably with dispersing ring at 1300 U / min for about 15 minutes in the oil phase and so that an oil-PS mixture is obtained.
• B ³ : same as A ³ , except that the amount of water used to dissolve the proteins is 100% of the total amount of water.
• B ⁴ : In the aqueous P-phase, the oil-PS mixture is incorporated as indicated in A ⁵ and post-emulsified. It is important for emulsion formation that the dispersion process takes place rapidly (in a few seconds), since the viscosity of the continuous phase increases considerably as the polysaccharide content in the oil increases immediately as the drop surface area increases (m ² / ml of oil). The emulsification process should therefore be carried out in such a way that it ends with a high polysaccharide content in the oil before the emulsion no longer flows because of too high a viscosity.
• B ⁵ as indicated in A ⁶ .

Variant C

• C ¹ : = A ¹ = B ¹
• C ² : = A ² and B ² , wherein in each case only a part of the total amount of polysaccharide (PS) according to variant A or B is used.
• C ³ : = A ³
• C ⁴ : = A ⁴
• C ⁵ : = A ⁵ , wherein only a part of the total amount of polysaccharide (PS) according to variant A is used. Preferably, the amount used, together with the amount of PS used in step C ² , gives the total amount that would be used in variant A or B.
• C ⁶ : = A ⁶

Adjustment and analysis of the emulsion

• E: Die erhaltene Emulsion hat grundsätzlich einen neutralen pH-Wert und sollte eine Partikelgröße von x₅₀ < 10 µm, vorzugsweise < 1,5 µm aufweisen. Vor der Weiterverarbeitung kann die Emulsion bei Bedarf auf den gewünschten pH-Wert eingestellt werden, beispielsweise durch Ansäuern mit 0,1%iger Citronensäure (10%ige Lösung), Milchsäure oder Ascorbinsäure. Die Säure wird langsam unter Rühren zugegeben. Die Verfahren der Varianten B und C ermöglichen die Herstellung von Emulsionen mit hohem Öl- und sehr hohem Polysaccharidgehalt. Derartige Emulsionen eignen sich insbesondere als Zusatz für Lebensmittel mit geringem Wassergehalt, beispielsweise weniger als 50 Gew.-% Wasser.
• E¹: Der Emulsion können gegebenenfalls weitere Komponenten unter Rühren zugesetzt werden wie Polyole, Aromastoffe, Farbstoffe und/oder Konservierungsstoffe. In diesem Falle kann nachträgliches Emulgieren erforderlich sein. Vorzugsweise unterbleibt ein Zusatz weiterer Komponenten. Zur Herstellung der betreffenden Nahrungsmittelprodukte werden vorzugsweise die in der Tabelle in 3 angegebenen Protein-Polysaccharid-Stabilisator(PPS)-Varianten in den angezeigten Konzentrationsbereichen verwendet.

The object of the present invention is characterized by the claims.

• E: The emulsion obtained basically has a neutral pH and should have a particle size of x ₅₀ <10 microns, preferably <1.5 microns. If necessary, the emulsion can be adjusted to the desired pH before further processing, for example by acidification with 0.1% citric acid (10% strength solution), lactic acid or ascorbic acid. The acid is added slowly with stirring. The methods of variants B and C allow the preparation of high oil and very high polysaccharide emulsions. Such emulsions are particularly suitable as an additive for foods with low water content, for example, less than 50 wt .-% water.
• E ¹ : If desired, further components may be added to the emulsion with stirring, such as polyols, flavorings, dyes and / or preservatives. In this case, subsequent emulsification may be required. Preferably, an addition of further components is omitted. For the preparation of the food products in question are preferably in the table in 3 used protein-polysaccharide stabilizer (PPS) variants in the indicated concentration ranges.

Protein Polysaccharide Stabilizer (PPS) can be obtained by checking the prevention of oil droplet aggregation with pH reduction (particle size determination with and without Na dodecyl sulfate addition) and the pH value measurement and phase stability with longer life (stability against segregation) be detected. Protein polysaccharide stabilizer (PPS) variants B and C may additionally be identified by the presence of polysaccharide in the oil phase; See also the following general description of the method according to the invention.

 Production of foods

• E ² : The emulsion is used by slowly mixing with a flowable to liquid food base having preferably acidic pH such as tomato paste, dressings, or can be used immediately as a foodstuff or further processed to obtain the corresponding food product; see for example table in 5 , While in most applications protein polysaccharide stabilizer (PPS) is advantageously mixed into the respective food base, it has proven advantageous to slowly mix strong acid foods (eg, wild fruit juices) into protein polysaccharide stabilizer (PPS) to increase the pH Lowering is not "shocking".
• E ³ : The emulsion is incorporated into a viscous, pasty, spreadable or doughy food base preferably having neutral pH to obtain the corresponding food product; see for example the table in 4 , If necessary, the pH may be lowered prior to further processing of the food base, for example by acidification with an otherwise common for the food acid such as lactic acid or citric acid.
• E ⁴ : Protein Polysaccharide Stabilizer (PPS) can be easily dried to be mixed with food components on a dry basis. There are several drying methods available; See also Examples 25 and 26. Depending on the specific requirements of the intermediate or end product, the appropriate method should be selected. If convenience properties (eg easy solubility) are desired and these are not yet provided by the selected drying process, further processes, such as agglomeration, are to be connected. The dried emulsion is then incorporated into a dry food base to obtain the corresponding food product; see for example the table in 6 , Alternatively, the emulsion may also be incorporated into the food base according to the embodiments in E ³ and subsequently dried or freeze-dried.

2 : Schematic representation of the production of the emulsion not according to the invention using protein polysaccharide stabilizer (PPS) 7 (A) and protein polysaccharide stabilizer (PPS) 20 (B) and various sources of protein and polysaccharide. It should be noted that the present invention is characterized only by the claims.

3 : Uses (partly not according to the invention) for protein polysaccharide stabilizer (PPS) with whey protein in combination with Na-CMC (CM) or highly esterified pectin (PE) with indication of the protein-polysaccharide stabilizer (PPS) variant and concentration range.

4 : Table on liquid and flowable food (partly not according to the invention).

5 : Table for inventive flowable, viscous, pasty, spreadable, doughy and firm food or their starting base.

6 : Table for liquid and flowable foodstuffs according to the invention.

Detailed description of the invention and not inventive embodiments

• (i) 0,2–10,0 Gew.-% Protein;
• (ii) 0,3–10,0 Gew.-% polares Polysaccharid; wobei das Verhältnis Polysaccharid zu Protein 4 zu 1 bis 1 zu 4 beträgt,
• (iii) 0,1–60,0 Gew.-% einer Fett/Öl-Komponente;
• (iv) 0–30,0 Gew.-% einer geschmacksgebenden Öl-Komponente;
• (v) 0–30,0 Gew.-% Polyol;
• (vi) 0–1,0 Gew.-% eines Aromastoffs;
• (vii) 0 Gew.-% einer Säure; wobei

die Partikelgröße der dispergierten Öl- bzw. Fetttropfen im Verteilungsmaximum bei x_50.3 ≤ 10 µm (volumenbezogener Medianwert) liegt; und wobei
die Trockenmasse der Emulsion zwischen 5 und 60 Gew.-% beträgt; und die Emulsion frei von Emulgatoren ist;
Mischen der Emulsion mit einer Nahrungsmittelbasis zur Erzeugung eines Nahrungsmittels, wobei die Emulsion bezogen auf die Nahrungsmittelbasis in einem Verhältnis von 0.1–75 Gew.-% vorliegt und das Nahrungsmittel ausgewählt ist aus der Gruppe bestehend aus Milch- und Molkereiprodukten, Smoothies, Süßwaren, Feinkostprodukten, Suppen, Saucen, Marinaden, Babynahrung, Eisprodukten, Fleischwaren, Backwaren oder Teigwaren. Als Mittel zur Änderung der Eigenschaften von Nahrungsmitteln wird eine Emulsion verwendet bzw. hergestellt, die sich durch Aggregations- und Phasenstabilität sowie cremige Konsistenz auszeichnet. Der vorliegenden Erfindung liegt die überraschende Beobachtung zugrunde, dass sich durch eine im Wesentlichen lediglich aus drei Komponenten, d.h. Protein, polares Polysaccharid und flüssigem Lipid (Öl, flüssiges Fett) bestehende Emulsion eine Vielzahl von Nahrungsmittel verändern und erzeugen lassen, siehe auch die Beispiele, die heutzutage mit handelsüblichen Öl/Fett-Emulsionen und Emulgatoren u.a. aufgrund Ausflockens der dispergierten Fettphase, Phaseninstabilität oder Wasserabscheidung nicht befriedigend herzustellen waren. Der Gegenstand der vorliegenden Erfindung wird vorwiegend anhand der Verwendung einer Emulsion beschrieben, die Pektin, (PE), Na-Carboxymethylcellulose (CMC) und Na-Alginat (Alg) als Polysaccharid-Komponente und Molkenprotein (MPI) und Lupinenprotein (Lup) als Protein-Komponente enthält. Wenn nicht anders angegeben, umfassen die hierfür beschriebenen Ausführungsformen gleichermaßen Ausführungsformen, in denen die verwendete Emulsion alternative bzw. äquivalente Polysaccharid- und Protein-Komponenten enthält. Ferner versteht sich, dass eine hierin beschriebene Ausführungsform der vorliegenden Erfindung bzw. deren Merkmale mit einer oder mehreren anderen hierin beschriebenen Ausführungsformen und deren Merkmalen kombiniert werden können, sofern sich die jeweiligen Ausführungsformen nicht ausschließen. The present invention is characterized by the claims. In general, the invention relates to an agent, ie, emulsion (hereinafter also referred to as protein polysaccharide stabilizer ("PPS")) for use in the preparation of food and beverage products characterized by a creamy, lubricious, consistent and / or full mouthfeel and meet nutritional needs. Accordingly, the invention relates to a process for producing a food modified in its sensory, techno-functional and / or nutritional properties, comprising providing an oil-in-water (O / W) emulsion containing, based on the total weight of the emulsion, the following components:

• (i) 0.2-10.0% by weight protein;
• (ii) 0.3-10.0% by weight polar polysaccharide; wherein the ratio of polysaccharide to protein is 4: 1 to 1: 4,
• (iii) 0.1-60.0% by weight of a fat / oil component;
• (iv) 0-30.0% by weight of a flavoring oil component;
• (v) 0-30.0% by weight of polyol;
• (vi) 0-1.0% by weight of a flavoring agent;
• (vii) 0% by weight of an acid; in which

the particle size of the dispersed oil or fat drops in the distribution _maximum lies at x _50.3 ≤ 10 μm (volume median value); and where
the dry matter of the emulsion is between 5 and 60% by weight; and the emulsion is free of emulsifiers;
Mixing the emulsion with a food base to produce a food, wherein the emulsion is present in a ratio of 0.1-75% by weight of the food base and the food is selected from the group consisting of dairy and dairy products, smoothies, confectionery, delicatessen products , Soups, sauces, marinades, baby food, ice cream products, meat products, bakery products or pasta. As an agent for changing the properties of foods, an emulsion is used or manufactured, which is characterized by aggregation and phase stability and creamy consistency. The present invention is based on the surprising observation that a plurality of foods can be modified and produced by an emulsion consisting essentially of only three components, ie protein, polar polysaccharide and liquid lipid (oil, liquid fat), see also the examples, which have not been satisfactorily produced today with commercial oil / fat emulsions and emulsifiers, inter alia, due to flocculation of the dispersed fatty phase, phase instability or water separation. The object of the present invention is mainly described by the use of an emulsion comprising pectin, (PE), Na-carboxymethylcellulose (CMC) and Na-alginate (Alg) as polysaccharide component and whey protein (MPI) and lupine protein (Lup) as protein Component contains. Unless otherwise specified, the embodiments described herein include equally embodiments in which the emulsion used contains alternative or equivalent polysaccharide and protein components. Furthermore, it is understood that an embodiment of the present invention or features thereof described herein may be combined with one or more other embodiments described herein and features thereof, unless the respective embodiments are excluded.

The emulsion can basically be prepared by two or three methods, as in 1 sketched and the legend too 1 explained. In one embodiment (variant A), the emulsion is thereby it is available that a substantially consisting of the fat / oil component phase (oil phase) is dispersed in an aqueous phase containing the protein and polysaccharide; see also example 1 and 2 (partly not according to the invention). In another embodiment, especially for the production of cloudy organic drinks (variant B), the emulsion is obtained by mixing the oil phase with the polysaccharide and then dispersing it in an aqueous phase containing the protein; see also Example 2 (not according to the invention). In a further embodiment (variant C), part of the intended amount of polysaccharide according to variant B is introduced into the oil phase and the oil and polysaccharide phase according to variant A is dispersed in the aqueous phase containing protein and polysaccharide, preferably their amount is adapted to polysaccharide according to the already contained in the oil phase amount of polysaccharide.

A process for preparing an emulsion according to variant A, which can in principle be used in the process according to the invention, is in the German application DE 10 2006 019 241 A1 initially, without addition of acid, mixing an oil phase and a biopolymer mixture consisting of an aqueous phase with proteins (eg whey proteins) and a polysaccharide (eg Na-carboxymethylcellulose or amidated low-esterified pectin) to give a neutral emulsion and then the pH of this emulsion is lowered after addition to an acidic aqueous phase. The disclosure of the DE 10 2006 019 241 A1 , in particular the examples for the preparation of an emulsion, are hereby incorporated by reference into the present specification. However, in the DE 10 2006 019 241 A1 as well as in the additional application based thereon DE 10 2006 058 506 A1 the use of the emulsion described therein described only as an additive for acidic non-alcoholic and alcoholic cold drinks. In one embodiment of the method according to the invention are in the DE 10 2006 019 241 A1 and DE 10 2006 058 506 A1 expressly excluded emulsions and / or processes for the preparation of cold drinks. In another embodiment of the method according to the invention, an emulsion is used which according to the DE 10 2006 019 241 A1 or DE 10 2006 058 506 A1 however, instead of whey proteins, a vegetable protein is used.

Further, according to the present invention, in contrast to the method of DE 10 2006 019 241 A1 a lowering of the pH of the emulsion for further use in the preparation of the desired food is not necessary. In the embodiments of the method according to the present invention, an acidic or pH neutral emulsion is used, the pH being determined by the polysaccharide used and the buffering capacity of the protein. While in the embodiment of the invention using Na-CMC the pH of the emulsion is in the neutral range (pH 6.9-7.6), the pH of the emulsions prepared with pectin (eg highly esterified pectin) is between 4, 2 to 5.0.

Therefore, in the present invention, protein polysaccharide stabilizer (PPS) is used, the preparation of which is carried out without a reduction in the pH by subsequent acid addition.

To achieve the desired effects of the emulsion, it has proved to be advantageous to dissolve the protein and polysaccharide components individually in water and then to mix them first. Preferably, an aqueous protein-polysaccharide phase is prepared by mixing a solution containing the protein in a solution containing the polysaccharide, see also the scheme for variant A in 1 ,

In a particularly preferred embodiment of the process according to the invention, the polysaccharide used in the emulsion is a pectin product. In a particularly preferred embodiment, the pectin used is highly esterified pectin. In a further particularly preferred embodiment of the method according to the invention, the polysaccharide used in the emulsion is Na-carboxymethylcellulose (CMC).

In one embodiment not according to the invention, the oil phase of the emulsion used contains a flavoring oil. If such an emulsion with a very low emulsion content is used for flavoring foods, in particular beverages containing a flavoring oil, the emulsion used should be stable even at high dilution. Since such taste-controlling oils generally have a lower density than the continuous phase (eg, dispersed phase <0.930 g / cm ³ , continuous phase> 1.000 g / cm ³ ), not only is a very small droplet size of the dispersed oil, but also avoiding droplet aggregation and an additional increase in the density of the dispersed phase required. The higher density of the oil phase, which should be adapted to the density of the surrounding phase, then leads, for example, in liquids sufficient floating state of the dispersed droplets and thus stable turbidity, for example, a beverage.

In the case of high dilution of the emulsion used according to the invention, in particular in liquid and flowable foodstuffs, it is therefore preferable to ensure that the oil phase of the emulsion has a density above 0.995 g / cm ³ . In the German application DE 10 2007 026 090 A1 describes the preparation of cloudy light drinks using an emulsion consisting of an oil phase and an aqueous protein and polysaccharide-containing phase in which the oil phase of the emulsion contains at least one flavoring oil, preferably from processed, shelled oilseeds with plant parts of herbal and / or spice plants and / or fruits, and has a density of more than 0.850 to 1.135 g / cm ³ , preferably from 0.995 to 1.020 g / cm ³ . Is made such an emulsion as in the DE 10 2006 019 241 A1 described from an oil phase and an aqueous phase, wherein initially without acid addition oil and a biopolymer mixture consisting of an aqueous phase with proteins, preferably whey proteins, and a polysaccharide, preferably Na-carboxymethylcellulose or amidated low methylester pectin, are mixed to form a neutral emulsion and then the pH of this emulsion is lowered after addition to an acidic aqueous phase.

In a non-inventive embodiment, in contrast to that in the DE 10 2006 019 241 A1 described processes are used for the emulsion formation one or more flavoring and prepared from processed, shelled oilseeds with plant parts of herbal and / or aromatic plants and / or fruits oils and / or other, preferably vegetable flavoring oils. Before emulsification, the flavoring oils with a Glycerinester the fractionated vegetable fatty acids are C ₈ and C _10, which is linked to succinic acid and a density of 1.00 to 1.02 g / cm ³ (z. B. Miglyol ^® 829, Sasol Germany GmbH), mixed and increased in density. Alternatively, other oil or fat components capable of increasing the density of the oily phase containing the flavoring oils in the range of 0.850 to 1.135 g / cm ^3, preferably from 0.995 to 1.020 g / cm ^{3 may} be used. In a non-inventive embodiment of the method is the use of an emulsion as in DE 10 2007 026 090 A1 described, for the production of drinks, especially light drinks excluded. In another non-inventive embodiment of the method, an emulsion is used, which according to the DE 10 2007 026 090 A1 however, instead of whey proteins, a vegetable protein is used.

In a further embodiment of the present invention, the aqueous phase of the emulsion used contains polyol. For example, the addition of 1-3% of a polyol such as granulated sugar facilitates dispersing Na-CMC and reduces the heat sensitivity of the whey protein. Generally, it is common practice in the industry to improve the dispersibility of easily clumping powders (when mixed in water) with other materials that are less prone to clumping. So it is recommended to mix pectin or even Na-CMC with sugar, if the recipe contains granulated sugar. Although the use of a process unit for emulsion production may eliminate the need for a polyol, in some embodiments of the present invention it may be desirable for the emulsion used to contain at least 1% of a polyol, i. Sugar (e.g., sucrose, sorbitol, or isomalt) because these sugars provide additional techno-functionality. In addition to improving the freeze-thaw behavior of the emulsions (avoiding oiling out of the emulsion upon freezing), sorbitol also results in lower water activity (better microbial shelf life) and isomalt for reduced hygroscopicity of dried emulsions. The presence of isomalt in the emulsion used is also advantageous for the production of food products where prolonged energy supply is desired (sports drinks).

In a further embodiment of the present invention, the oil phase of the emulsion used contains a weighting agent, for example, sucrose acetate isobutyrate (SAIB). The presence of a burden can be advantageous if the emulsion is to be used as a flavoring emulsion in high dilution for beverage production. Instead of SAIB can, as in the DE 10 2007 026 090 A1 also succinic acid esters of fatty acid glycerides can be used as the weighting agent or a polysaccharide bound in the oil phase; see the above discussed DE 10 2007 057 258 A1 and Example 2 (not according to the invention).

In a preferred embodiment of the present invention, the emulsion used is substantially free of synthetic emulsifiers, weighters, and / or polyols. For example, in the production of emulsion with the FrymaKoruma process plant (ROMACO, FrymaKoruma GmbH, Neuchâtel, Germany), the presence of a polyol in the emulsion is not required because of the high Shear forces, the lumping discussed above does not occur. In a further preferred embodiment of the present invention, the emulsion used is substantially free of flavoring oil components, flavorings, dyes, preservatives, acids and / or other excipients.

In a particularly preferred embodiment of the present invention, the protein used in the emulsion is a vegetable protein. As explained above, in the DE 10 2006 019 241 A1 . DE 10 2006 058 506 A1 and DE 10 2007 026 090 A1 described the preparation of an emulsion which is basically usable in the process according to the invention, however, in these applications the emulsion was prepared exclusively with whey proteins and only for use in the preparation of beverages. Only in the context of the present invention experiments were carried out, which surprisingly revealed that emulsions, for example, by a method as in DE 10 2006 019 241 A1 or DE 10 2007 026 090 A1 , but were prepared with vegetable proteins instead of whey proteins, have a very high turbidity, Aufrahm- and acid stability and are ideal for incorporation in food, especially on a purely vegetable basis and those in which preferably the meat content should be reduced, as in sausages and Meatballs, for example vegetable burger.

Advantageously, therefore, can be used in the process according to the invention emulsions containing instead of whey proteins plant proteins such as lupine proteins, which, for example, allergic reactions against products with whey proteins, which consumers may suffer, are avoided in these emulsions. Furthermore, by using vegetable proteins, pea protein, soy protein or potato protein in the emulsion for the method according to the invention can be influenced on the amino acid composition, thus providing a nutritionally modified food. In addition, in connection with the use of a vegetable oil for the oily phase and a vegetable polysaccharide such as pectin in the emulsions according to the present inventive method, food products can be produced on a purely vegetable basis. Thus, the needs of certain consumer groups from the raw material side can be easily and well taken into account. Therefore, in a particularly preferred embodiment of the process according to the invention, the constituents of the emulsion used in the process according to the invention are substantially of vegetable origin.

In a further preferred embodiment of the method according to the invention, the polysaccharide used to prepare the emulsion is Na-carboxymethylcellulose (CMC) or pectin (PE). Although pectin and Na-CMC are carbohydrates, they are not taken into account in the nutritional calculation because they are pure fiber and are not metabolized directly. In some embodiments, pectin is also found to contain nutritional information (e.g., 100 kcal or 425 kJ per 100 g) when the pectin contains sugar for standardization (for uniform gel strength). The addition of sugar to the pectin is very different, in the example mentioned for the nutritional information, the sugar content is about 25%. In the case of Na-CMC, no further carbohydrate additions are preferably carried out to set the desired properties.

In one embodiment of the process according to the invention, the pectin used to prepare the emulsion is highly esterified or amidated lower methylester pectin (P-am). P-am is proven to produce very stable turbidity, but should a broader use of the flavored protein polysaccharide stabilizer (PPS) emulsion be provided on products containing calcium, the reaction of calcium with the pectin may lead to undesired product changes (Flocculation, gelation, phase separation, etc.). This is also true if incorporation into dairy products is envisaged. Therefore, in another embodiment, the pectin used in the emulsion is highly esterified pectin.

For the method according to the invention, the ratio of protein to polysaccharide in the emulsion used is 4: 1 to 1: 4, the emulsion preferably containing essentially 0.75-5.0% by weight protein, 0.5-2.5% by weight. % Polysaccharide and 5.0-50.0 wt.% Fat / oil component. If a higher polysaccharide content (eg pectin) is desired, this can be achieved by adding it to the oil phase prior to emulsion preparation according to the methods described in US Pat 1 illustrated and explained in the figure legend embodiments B or C can be realized.

As already explained above, the present invention is based on the surprising observation that a substantially only of three components, ie protein, polar polysaccharide and neutral vegetable oil emulsion can change and produce a variety of foods, see also the examples. In a particularly preferred embodiment of the present invention, therefore, the emulsion consists essentially of the components protein, polysaccharide and oil. Particularly preferred compositions are summarized in Table 1 below. Table 1: Preferred compositions of the emulsion according to the invention used together with typing under the name of protein polysaccharide stabilizer "PPS" according to the dry matter of the emulsion. Protein polysaccharide stabilizer PPS typing Composition (% by weight) 7 20 34 51 (50) protein 1 2 2 3 Polysaccharide PE (Na-CMC) 1 3 2 3 (2) oil 5 15 30 45 water 93 80 66 49 (50)

The absolute amounts of protein and polysaccharide, as well as their ratio to one another, depend on the desired application (the polysaccharide content also determines in particular the viscosity) and thus vary accordingly, preferably both components being used together as a protein polysaccharide stabilizer ( PPS) 7 1.5-2.5 wt .-% emulsion present, with protein polysaccharide stabilizer (PPS) 20 between 3.5-6.0 wt .-%, protein polysaccharide stabilizer (PPS) Between 3.0-5.0% by weight and protein polysaccharide stabilizer (PPS) 51 between 4.0-7.0% by weight. The amount of fat / oil components preferably remains unchanged, with deviations of max. 10% tolerated. Preferably, the ratio of protein to polysaccharide in the aqueous phase is 1: 1 to 1: 1.25. In the above table different protein-polysaccharide ratios are given, which are based on the fact that the proportion of protein must increase with increasing proportion of oil. With increasing drop surface per ml of oil, a higher protein content is required for the interface occupancy. If the protein content per m ^{2 of} surface / ml of oil is too low, the drops are no longer stable to coalescence. On the other hand, the water content in the emulsion decreases and at too high a Na-CMC or pectin concentration in the aqueous phase, the emulsion is no longer flowable. The pectin content or proportion of Na-CMC can thus be used to adjust the flow properties or also the pasty consistency.

In a particularly preferred embodiment of the present invention, the emulsion used has substantially one of the compositions shown in Table 2. Table 2: Preferred compositions of the emulsion according to the invention used with typing under the name of protein polysaccharide stabilizer "PPS" (protein polysaccharide stabilizer) according to the dry matter of the emulsion. Ingredients per 100 g Protein Polysaccharide Stabilizer (PPS) 7 Protein polysaccharide stabilizer (PPS) 20 Protein polysaccharide stabilizer (PPS) 34 Protein polysaccharide stabilizer (PPS) 51 1a 1b 2a 2 B 3a 3b 4a 4b Na-CMC 1000GA pectin AS 501 whey protein vegetable oil water 1.0 - 3.0 - 2.0 - 2.0 - - 1.0 - 3.0 - 2.0 - 3.0 1.0 1.0 2.0 2.0 2.0 2.0 3.0 3.0 5.0 5.0 15.0 15.0 30.0 30.0 45.0 45.0 93.0 93.0 80.0 80.0 66.0 66.0 50.0 49.0 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

For the process according to the invention, the mass ratio of protein / polysaccharide in the emulsion used can vary by 1: 1, as in US Pat DE 10 2006 019 241 A1 indicated (1: 0.25 to 1: 2.0). This essentially applies to the combination of protein with pectin and Na-CMC, while combinations of protein with other polysaccharides are suitable for carrying out corresponding preliminary experiments. The dry matter of the emulsion used is preferably between 7.0 and 55.0 wt .-%.

In a preferred embodiment, the emulsion preferably contains more than 1.5% by weight protein and / or more than 1.0% by weight, preferably more than 1.5% by weight, of polysaccharide, the dry matter (TS) being preferably, a total of about 20 wt .-% or greater. As in the above Tables 1 and 2 In this case, the emulsion preferably contains at least 2.0% by weight of protein and / or at least 2.0% by weight of polysaccharide.

For the emulsions protein-polysaccharide stabilizer (PPS) given as standard in Table 2, the ranges of application and amounts for the process according to the invention are given in the table of 3 (partly not according to the invention) indicated. The particle size of the emulsion used in the process according to the invention is preferably x _50.3 <5 μm, more preferably x _50.3 <1.5. This particle size is sufficient if the emulsion is to use higher-viscosity foods, in particular with the aim of consistency control. Such emulsions with a particle size <1.5 microns also give a higher degree of turbidity on dilution and have a slower Aufrahmgeschwindigkeit on. The emulsification experiments with a process unit show that under certain emulsifying conditions, the sprocket dispersing principle can lead to even smaller drops in emulsions.

In a preferred embodiment of the method according to the invention, the emulsion used is over a long period, i. at least three months, preferably six months, more preferably 12 months and advantageously 24 months in closed package when stored frozen at -18 ° C and stable, i. that no phase separation occurs before use. The moist product as well as preferably the dry product should be stored cool before use and protected from direct sunlight.

The food base into which the emulsion is incorporated according to the invention normally has substantially neutral or preferably acidic pH. Optionally, after adding the emulsion to the food base or after obtaining the corresponding food product in a further step, the pH can be lowered.

In a further embodiment of the method according to the invention, after the food product has been obtained, a further step follows, in which the food is preserved by conventional methods.

For the preparation of concentrated foods, in particular dietary supplements and instant products, the method according to the invention comprises a step in which the food is concentrated and / or dried. For instant application, for example, the product may be dried in a spray dryer using standard dairy conditions. Another advantage is the freeze-drying. In the case that the emulsion used should be dried before admixing with the food base, the first step is to freeze the emulsion to perform lyophilization. Here, a high freezing stability to avoid large crystal formation, which can lead to the destruction of the interface to the oil droplets and thus to the droplet coalescence, advantageous. Addition of polyol such as sugar, in particular in the form of mono- or disaccharides (as "cryoprotectant agent") can increase the freezing stability.

This embodiment is particularly advantageous for instant products in which the emulsion used can cause brightening of coffee and tea beverages as an imitation of milk additive. In instant products of the prior art, in which milk substitutes are used for this purpose, this is achieved in particular by the combination of proteins with low molecular weight emulsifiers. In the emulsion used in the present invention can advantageously be dispensed with the addition of low molecular weight emulsifiers.

The foods may be prepared by any suitable conventional technique according to the type of food composition. Such techniques are well known to those skilled in the art and need not be further described here, but may include blending, mixing, extrusion homogenizing, high pressure homogenizing, emulsifying, dispersing or extruding. The foods may be subjected to a heat treatment step, for example pasteurization or UHT treatment. Finally, in a further embodiment of the method according to the invention, the resulting foodstuff can be packed in a suitable container and / or stored under suitable conditions.

The present invention further relates to the foods obtained by the process according to the invention, for example selected from dairy products, puddings, smoothies, confectionery, delicatessen products, soups, sauces, marinades, baby food, ice cream products, meat products, bakery products, biscuit creams, or pasta and in particular those in the tables of 3 to 6 (partly not according to the invention) listed food and food classes. In a particularly preferred embodiment of the food according to the invention is an instant product; see also the tables in 3 (partly not according to the invention) and 6 , The resulting foods according to the invention can be distinguished from conventional food products or the food base used, in addition to the detection of protein polysaccharide stabilizer (PPS) preferably by a creamy and full mouthfeel and / or an increased homogeneous consistency.

In this context, it is understood that the skilled person can select the appropriate variant and amount of protein polysaccharide stabilizer (PPS) within the scope of the above tables and similar to the examples in a simple series of experiments with volunteers to test the optimal amount and variant of protein polysaccharide stabilizer (PPS) to reach the food base; see also the examples. Further, in the variant and amount of protein polysaccharide stabilizer (PPS), those skilled in the art may consider that protein present in the food base may be partially or completely replaced with protein polysaccharide stabilizer (PPS) should this be desired. This has particular advantages in the production of dietetic foods, dietary supplements and power nutrition.

Moreover, based on experiments for the preparation of dairy products carried out in the context of the present invention, it has surprisingly been found that protein-polysaccharide stabilizer (PPS) can be used to produce food substitutes whose dry matter consists essentially of protein polysaccharide stabilizer (PPS ) consists. This applies in particular to dietary food substitutes, since in a preferred embodiment, protein polysaccharide stabilizer (PPS) is used, for the production of which polysaccharides are used whose energy content is essentially 0% and the fiber content between 70% and 80%. Therefore, the present invention also relates in particular to methods for the production of low-calorie and compared to conventional products calorie-reduced foods, especially dietary food products and beverages.

Further, the present invention relates to food products having altered physical and sensory properties, and which are suitable for use as meal replacement products, for example, as in the international application WO2005 / 023017 A1 , the disclosure of which is incorporated by reference into the present application. Accordingly, the present invention also relates to food compositions of WO2005 / 023017 A1 , this according to the invention additionally or alternatively to, for example, the otherwise used gelatin protein polysaccharide stabilizer (PPS), as shown in the tables of 3 to 6 ( 2 . 3 and 4 partly not according to the invention) for individual food classes. As described in Examples 4 and 5, according to the invention, food products can also be produced or their quality can be changed by the addition of protein polysaccharide stabilizer (PPS). Here, the protein polysaccharide stabilizer (PPS) type used can form the essential base for certain food products. Accordingly, calorie-controlled products with set energy density can be produced which retain their sensory properties even after prolonged storage. The present invention therefore also relates to foods which can be produced by the process according to the invention and whose dry matter consists essentially of protein polysaccharide stabilizer (PPS). Typically, the dry matter of protein polysaccharide stabilizer (PPS) in the foodstuff is> 50% by weight, preferably> 75% by weight, more preferably 90% by weight or optionally up to 95% by weight. In one embodiment, the present invention relates to a food composition comprising a skimmed milk containing 5-10% by weight protein polysaccharide stabilizer (PPS) 20 and, optionally, a flavoring agent, a polyol and / or an essential fatty acid.

In one embodiment of the substantially protein-polysaccharide-stabilizer (PPS) -based food composition, it preferably comprises added vitamins selected from at least one of vitamin A from the vitamin B complex (vitamin B ₁ , vitamin B ₂ , pantothenic acid, vitamin B ₆ , biotin, p-aminobenzoic acid, choline, inositol, folic acid, vitamin B ₁₂ ), L-ascorbic acid (vitamin C), vitamin D, vitamin E, and vitamin K. In a further embodiment, preferably added minerals are selected from at least one of calcium, magnesium, potassium, zinc, iron, cobalt, nickel, copper, iodine, manganese, molybdenum, phosphorus, selenium and chromium. The vitamins and / or minerals may be added by the use of vitamin premixes, mineral premixes and mixtures thereof or alternatively they may be added individually. The vitamins and minerals must be provided in the composition in a format that allows them to be absorbed by the consumer and thus must have good bioavailability.

It is also apparent from the foregoing and subsequent examples that the present invention also quite generally relates to the use of protein polysaccharide stabilizer (PPS) as a food additive and / or preferably to adjust desired sensory properties of a food product.

The invention will be described in more detail below with reference to preferred exemplary embodiments, without, however, restricting the subject matter of the present invention.

EXAMPLES (IN PART OF THE INVENTION)

material

proteins

• Na caseinate DSE 7894, NZMP, NZ / Fonterra (Europe) GmbH, D
• Milk protein concentrate DSE 9148, ditto
• Whey protein isolate DSE 5669, ditto
• Whey protein concentrate NuDr 8080, partially denatured, Arla Foods amba, DK
• Organic skimmed milk powder, HEIRLER CENOVIS GmbH, D
• Pea protein PISANE M9, Cosucra Group, B / Georg Breuer GmbH, D
• Soy protein SOYPRO-900 IP, Kerry Group, Ireland / Georg Breuer GmbH, D
• Lupine protein LUPIDOR HP, HOCHDORF Nutrifood, CH / Georg Breuer GmbH, D
• Potato protein EMVITAL K5, Emsland Group, D / Emsland starch GmbH, D

polysaccharides

• Highly esterified pectin Herbacel Classic CU 201 (Pectin HV), Herbstreith & Fox, D
• Highly esterified pectin Herbacel Classic AS 501 (pectin HV), Herbstreith & Fox, D
• Low methylester pectin OP0301 (NVP), OBIPEKTIN, CH
• Amidated low methylester pectin OP0404 (ANVP), OBIPECTIN, CH
• Amidated low methylester pectin GRINDSTED LA 415 (Pectin NV), Danisco A / S, DK
• Gum arabic (GA): spray-dried, Ph. Eur., ROTH GmbH & Co. KG, D
• Alginates FD 120, GRINDSTED, Danisco A / S, DK
• Carrageenan Cerogel, Type CL-07 Lambda, C.E. Roeper GmbH, D
• Amylopectin C * Gel 04201 Waxy maize starch, Cargill Germany GmbH, D
• Na-carboxymethylcellulose WALOCEL CRT 1,000 GA (Na-CMC), Dow Wolff Cellulosics, D

oils

• Miglyol ^® 812 neutral oil (MCT), density 0.9400 g / cm ^3, Sasol Germany GmbH, D
• Neutral oil ^Miglyol® 829, density 1.010 g / cm ³ , Sasol Germany GmbH, D
• Rapeseed oil Rapso, density 0.920 g / cm ³ , VOG AG, A
• Sunflower oil Sonnin, density 0.921 g / cm ³ , Walter Rau Lebensmittelwerke, D
• Herbal Oil Concentrate K-Oil; TH, thyme; PF, peppermint; AN, anise; Density 0.9210 g / cm ³ , EG Ölmühle & Naturprodukte GmbH, Kroppenstedt, D

miscellaneous

• Deionized water (electrical conductivity: <2 μS / cm) or tap water with low hardness
• SAIB, sucrose diacetate hexaisobutyrate (SAIB-SG), Aldrich W51.810-7-K, density 1.1460 g / cm ³ , Sigma-Aldrich, D.

methods

Method of measuring oil drop size distribution

In preparing the emulsion, the desired oil drop size distribution is an important parameter. For the particle size analysis, the Coulter Electronics LS 100 measuring device (laser diffraction system, measuring range 0.4-900 μm, wavelength 750 nm) using the MVM module was used. The distribution of the particles of the O / W emulsions was carried out in distilled water with and without addition of SDS (sodium). Dodecyl sulfate). If, after the addition of SDS, a narrower particle size distribution with a smaller average particle size is measured, it can be assumed that droplet aggregates are present in the emulsion investigated (protein-stabilized emulsions not prepared according to the invention generally have droplet aggregation on addition of acid, this also applies to emulsions with heat denatured whey protein). ,

In the evaluation, the volume-related mean diameter d ₄₃ , the surface-related mean diameter d ₃₂ , the mode value (value that occurs most frequently in the series of measured values) and the SPAN (width distribution factor, SPAN = (d ₉₀ %). - d ₁₀ %) / d ₅₀ %). Since different parameters are often specified for the particle size ranges, the indication of the volume-related median value x ₅₀ is preferably used here. He states that 50% of the drop volume is taken by drops smaller than the indicated drop diameter x ₅₀ . In order for the indication to refer to the volume median value, the further specification x _{50.3 is made} .

Creaming or phase stability

In order to check the stability of the O / W emulsions of different preparation and composition, each 10 ml of these emulsions were filled into a graduated centrifuge tube. After 60 and 120 min (or after longer periods), the determination of the settled serum or the applied emulsion or the oil phase was carried out. Furthermore, the phase change with respect to segregation was observed over time (up to 14 days storage at + 16 ° C).

Microscopic examination

To examine the microscopic appearance of the emulsions the microscope (Imaging System Soft) was BX61 (OLYMPUS Germany GmbH, Hamburg) with Color View camera (Soft Imaging System) and image analysis program analySIS ^® used. Prior to observation, the emulsions were diluted 1:10 with deionized water. One drop of each sample was applied to a diagnostic slide (ROTH GmbH & Co. KG) and evaluated at 200X magnification for single drop distribution or drop aggregation. An oil sales was not found in these studies.

Rheological properties

τ

Schubspannung (Pa)

k

Konsistenzfaktor (Pa sⁿ)

n

Fließexponent

γ

Scherrate (s^–1)

To characterize the flow properties of the emulsions, a cone-plate measuring system was used (Rheostress RS 300, THERMO HAAKE, Karlsruhe). For this purpose, a cone with a diameter of 60 mm and an angle of 1 ° was used. The measuring temperature was 23 ° C. About 1 ml of the sample was placed on the plate and tempered for 3 min (thermostat DC30, HAAKE). The shear rate was continuously increased from 0 to 100 s ^-1 . From the measured values obtained, the consistency factor k was determined according to the flow law according to OSTWALD-DE WAELE. τ = k · γ ⁿ

τ

Shear stress (Pa)

k

Consistency factor (Pa s ⁿ )

n

flow index

γ

Shear rate (s ^-1 )

Determination of freeze-thaw stability

Highly viscous stable emulsions were stored as a flat layer (2 mm) between PE film (film bag) at minus 17 ° C for at least 24 hours), then stored at +20 ° C for 1 hour. Low-viscosity stable emulsions (at least 24 hours in phase stability) were filled into 5 ml cryo-tubes and stored at -17 ° C for at least 24 hours and then stored at + 20 ° C for 1 hr. The appearance of the emulsion was evaluated (degree of preservation of the emulsion). Demixed emulsions (no smooth appearance, water repellency) were classified as non-freeze-thaw stable. An oil (or "oiling out" of the emulsion) was not observed in these studies.

Visual observation

Significant abnormalities were recorded in the preparation of the protein solutions, in the mixing of the solutions, in the emulsion preparation and during the storage of the emulsions.

Measurement of the pH of the emulsions

The pH of the freshly prepared emulsions was measured without dilution with the aid of the HI 1131 (pH meter Hanna Instruments) electrode.

Turbidity properties of the emulsions on dilution

0.05 ml of emulsion are diluted in 7 ml of deionized water and the degree of turbidity subjectively assessed and documented by photo. This was done even after adding 0.1 ml of 10% citric acid to 7 ml of dilute emulsion solution.

The present invention is characterized by the embodiments set forth in the claims, only the experimental completeness, the following method is shown.

Mix the emulsion with Aronia juice

The neutral emulsions were mixed in a ratio of 2: 1 (emulsion: juice) with wild-fruit juice (Aronia juice, pH 2.9, Kelterei Walter GmbH and Co KG, 01477 Arnsdorf) and characterized in terms of phase stability and mouthfeel (consistency).

General description of the method according to the invention

Protein and polysaccharide and optionally a polyol are dissolved in the amounts indicated in Tables 1 and 2 above using a stirrer separately at 50 ° C and 70 ° C in water, and then mixed (aqueous phase), wherein the aqueous phase preferably by mixing a solution containing the protein into a solution containing the polysaccharide; see also 1 , When using neutral amylopectin (not according to the invention) instead of charged pectin or CMC, this is preferably used in a concentration of about 2.15% (proportion in the emulsion) and heated to 90 ° C until a bright highly viscous solution. It was determined by preliminary solubility tests at which polysaccharide fractions the aqueous phases still have suitable flow properties for the preparation of the solutions, ie they are still free-flowing. The protein used is preferably whey protein isolate (MPI) (DSE 5669, Fonterra GmbH, Germany) and polysaccharide highly esterified pectin (P-HV) (Classic AS 501, VE 57%, Herbstreith & Fox GmbH, Germany). Before use, it may be advisable to filter the protein solution sterile, for example by means of a 0.2 micron ceramic membrane at 4 MPa.

The oil or fat component and optionally a flavoring oil component (not according to the invention) are heated to about 50 ° C or until all the fat is melted at 60 ° C (oil phase). Sunflower oil or rapeseed oil and optionally as a flavoring oil component herbal or pulp oil is preferred as the oil component. Preferably, the polysaccharide solution is pasteurized by heating to 95 ° C (10 minutes) before use.

The oil phase is then dispersed into the aqueous phase in the aqueous phase, for example by means of a star stirrer at 1500 rpm and a temperature of below 60 ° C., preferably at 40-45 ° C., and mixed with a rotor-stator emulsifier (for example CAT-X620 , M. Zipperer GmbH, Staufen) at 20,500 rev / min for about 1 minute, so that a median particle size in the range of preferably x ₅₀ <10 microns, preferably <1.5 microns and more preferably <1.2 microns is achieved. If necessary, finely emulsify with a high pressure emulsifier such as EmulsiFlex C5 (20 to 50 MPa, AVESTIN, Canada) or other pressure homogenizer to achieve the desired particle size.

If protein polysaccharide stabilizer (PPS) is to be used, for example, for light drinks (not according to the invention), a particularly small particle size is advantageous (preferably <1 μm). When added to a high-viscosity food base also satisfies an average particle size of about 5 microns.

The requirement for the emulsifier results from the necessary particle size and from the viscosity of the emulsion. While particle size ranges with x _50.3 = 1.0 microns with low emulsion viscosity well by conventional Hochdruckemulgiergeräten from a pre-emulsion can be realized, this is only possible with high viscosity using special Hochdruckemulgiergeräte or special process equipment (eg with this suitable rotor-stator system).

For example, with the MaxxD 200 (FrymaKoruma) vacuum processing system, which is based on the sprocket dispersing principle (sprocket rotor and stator), a highly viscous emulsion of protein-polysaccharide stabilizer (PPS) 20 CMS can be selected by selecting the suitable spider tools with a particle size of x ₅₀ 1.2-2.5 microns are produced. This particle size is sufficient if the emulsion is to use higher-viscosity foods, in particular with the aim of consistency control.

When using a high-pressure homogenizer such as EmulsiFlex C5, a particle size of x ₅₀ between 1.1 and 1.3 μm is achieved. For this, however, the preparation of a pre-emulsion is necessary (Zahnkranzdispergiergerät or stirrer with high energy input). Such emulsions, which were used for flavoring light drinks, additionally had a high creaming stability, since a denier was added to the oil to increase the density.

The pH of the resulting emulsions with polysaccharides and proteins which have a neutral pH is in the range around pH 7.0. However, when an acidic pH polysaccharide is used (e.g., high ester pectin), the pH may be about pH 4.4 to 4.8 upon receiving the emulsion. The neutral and also the acidic pH range emulsion can be further lowered in pH for example by adding a 10% acid such as citric acid. Preferably, however, the addition of acid is omitted. In the following examples protein-polysaccharide stabilizer (PPS) is used, in whose preparation is dispensed with an acid addition.

Use of the emulsion protein polysaccharide stabilizer (PPS) in the preparation of various food products

For a representative selection of foods, see Examples 3ff (some not according to the invention), the relevant product data and information were collected systematically, the product was characterized as such by sensor and then again after addition of x% (weight) protein polysaccharide stabilizer (PPS) 20 unless otherwise stated. This x varies depending on the product area. The protein polysaccharide stabilizer (PPS) type, ie, for example, protein polysaccharide stabilizer (PPS) CMC or protein polysaccharide stabilizer (PPS) PE is shown in the Tables of 3 to 6 (in part not according to the invention) in conjunction with the above Tables 1 and 2 with their concrete composition, unless otherwise stated. The selected% values are mean values which may differ in individual cases. Protein polysaccharide stabilizer (PPS) with x% DM (dry matter) was incorporated as an additive component or blending component for blended products, with no particular mixing order observed. Possibly. followed an intensive mixing of the end product with protein polysaccharide stabilizer (PPS) with the inclusion of a suitable rotor-stator system to achieve a uniform particle distribution.

To determine the amount or concentration of protein polysaccharide stabilizer (PPS) sufficient to enhance the taste and texture of a selected food, 10%, 20% and 30% protein polysaccharide stabilizer (PPS) were 20, unless otherwise specified as an additive component or mixed component of the following products as a food base mixed. The products were evaluated and tasted for water separation and mouthfeel before and after addition of protein polysaccharide stabilizer (PPS) 20 by at least three persons.

Detection of protein polysaccharide stabilizer (PPS) and protein polysaccharide stabilizer (PPS) in food

Basically, protein polysaccharide stabilizer (PPS) consists essentially of a protein, a polar polysaccharide and an oil or fat, and is characterized inter alia in that (a) flocculation of the oil drops is avoided, (b) no protein (C) no insoluble protein-polysaccharide complexes are formed with low water binding; and (d) the oil drops remain well distributed in the protein polysaccharide phase. A protein polysaccharide stabilizer (PPS) detection method may be to dilute a neutral emulsion, or lower it undiluted, or to dilute an acidic emulsion, and to perform a zeta potential measurement. In the event of Protein Polysaccharide Stabilizer (PPS) does not spontaneously flocculate upon acid addition. When an acidic stable emulsion is diluted, it can be checked by microscopy if there is a single drop distribution characteristic of protein polysaccharide stabilizer (PPS). Furthermore, protein polysaccharide stabilizer (PPS) may contain proteins that usually precipitate upon pH lowering (eg, casein, vegetable protein). Protein polysaccharide stabilizer (PPS) containing whey protein remains relatively stable in phase even after heating (above 70 ° C) in the acidic pH range, if more neutral hydrocolloids are included, which contribute to the viscosity increase and emulsion stabilization. Here it is therefore necessary to perform such a stability test after dilution of protein polysaccharide stabilizer (PPS).

In the case of protein-polysaccharide stabilizer (PPS) obtainable by the methods of preparation of variants B and C, see 1 That is, in which prior to emulsification, the oil phase is enriched with a polysaccharide (preferably unstandardized pectin), a portion of the polysaccharide remains in the oil phase and contributes to the higher density of the oil phase. Accordingly, the oil phase of protein polysaccharide stabilizer (PPS), after dilution of protein polysaccharide stabilizer (PPS) and separation of the oil phase by centrifugation (optionally with the addition of proteases or SDS), an increased density (for example> 0.92 g / cm ³ ) versus an oil phase of a conventional emulsion or protein polysaccharide stabilizer (PPS) obtainable according to variant A. The polysaccharides in the oil phase can be analyzed after their isolation by means of chromatographic or spectroscopic methods.

In addition, foods prepared with protein polysaccharide stabilizer (PPS) variants B and C may have a high oil and polysaccharide, in particular pectin content. Pectin levels above 2-3% in the aqueous food phase are difficult to achieve in foods with high dry matter through the addition of an aqueous solution. A higher pectin content is therefore facilitated by the use of protein polysaccharide stabilizer (PPS), in particular variants B and C.

Example 1: Example for Providing the Emulsion Protein Polysaccharide Stabilizer (PPS) According to Variant A.

Preparation of the emulsion

Whey and lupine protein as well as the polysaccharides were dissolved separately using stirrer RW 16 by means of a star-shaped stirrer, after which the individual protein and polysaccharide solutions were mixed in varying proportions (variation of the protein and polysaccharide concentrations used and variation of the protein-polysaccharide proportions). Whey and lupine protein as well as alginate and carrageenan were dissolved at 50 ° C with stirring, the dispersed amylopectin was heated to 90 ° C until a bright highly viscous solution. It was determined by means of preliminary solubility tests at which polysaccharide proportions the aqueous phases still have suitable flow properties, i. are still flowable.

As in 2 was illustrated, was dispersed in 95 ml of protein polysaccharide solution rapeseed oil using a star stirrer (agitator RW 16 basic, IKA laboratory technology, 1500 rev / min) (slow addition by means of 5 ml pipette), post-emulsified for 30 seconds and then by means of rotor Stator dispersing rod CAT X 620 (M.Zipperer GmbH, Staufen) post-emulsified at 24000 rpm for 15 s. This pre-emulsion was prepared using the laboratory pressure homogenizer (HH 20 with ball valve, DE 195 30 247 A1 ) is emulsified at 8 MPa. Sample preparation was carried out under germ-reduced conditions. All containers and equipment were additionally treated with the alcoholic disinfectant "Softasept N" (B. Braun Melsungen). Deionized water was used to prepare the solutions.

Determination of freeze-thaw stability

The higher-viscosity stable emulsions were packed in PE bags and stored at -17 ° C for at least 24 hours and then stored at +20 ° C for 1 hr. In addition, the stable low-viscosity emulsions (stable for at least 24 hours) were filled in 5 ml cryo-tubes and stored at -17 ° C for at least 24 hours and then stored at +20 ° C for 1 hr. The appearance of the emulsion was evaluated (degree of preservation of the emulsion). Demixed emulsions (no smooth appearance, water repellency) were classified as non-freeze-thaw stable. Oil spilling ("oiling out" of the emulsions) was not observed in these studies. The emulsions according to those in Tables 1 and 2 and 2 The compositions indicated were freeze-thaw stable.

Phase stability of the emulsion

The emulsions were filled in 10 ml centrifuge tubes and stored at + 16 ° C. During storage, phase stability (eg segregation, water turnover) was observed. An oil sales was not found in these studies. The emulsions according to those in Tables 1 and 2 and 2 The compositions indicated were phase stable. Phase stability was also achieved in emulsions with the polysaccharide Na alginate in the absence of Ca ions (use of 1.5% by weight alginate and 1.5% by weight whey protein). Furthermore, a phase stability in the exchange of whey protein against pea, soybean and lupine protein is given (in combination with Na-CMC and highly esterified pectin). However, when the polar polysaccharide is replaced with neutral amylopectin, no additional bodying effect is observed. The vegetable protein emulsions in combination with amylopectin are not stable on acid addition. A somewhat better stability against the emulsions with amylopectin is observed in the combination of the sulfate group-containing lambda carrageenan with whey or vegetable protein, but the stability is lower than that of combinations of charged carboxyl group-containing polysaccharides with proteins in the emulsion production.

Example 2 (not according to the invention): Production of an organic beverage using an emulsion of protein polysaccharide stabilizer (PPS) according to variant B

The present invention is characterized by the claims. The following example is for illustrative purposes only. For the production of beverages, in particular organic drinks, the emulsion is preferably prepared according to the variant B according to the scheme in 1 prepared by mixing the oil phase with the polysaccharide with stirring, and then dispersed in an aqueous phase containing the protein by means of Hochdruckemulgiergerät, for example, as described in the German patent application DE 10 2007 057 258.3 A1 "Oil-in-water emulsion for organic foods and their preparation and use", filed on Nov. 27, 2007, the disclosure of which, in particular the examples, are incorporated by reference into the specification of the present application.

By way of illustration, here is essentially 2 of the example DE 10 2007 057 258 A1 for the preparation of an emulsion of the oil-in-water type (O / W, 20/80) with a thyme-oil concentrate-pectin mixture and production of a bio-beverage.

It is with 200 parts by weight of thyme oil concentrate (density 0.921 g / cm ³ , EG oil mill & natural products GmbH / Kroppenstedt, prepared according to DE 102 01 638 C2 from gently dried organic thyme, Dr. med. Junghanns GmbH / Groß Schierstedt, and peeled organic sunflower seeds, agaSaat / Neukirchen-Vluyn) and 800 parts by weight of protein solution, an oil-in-water emulsion (20/80) produced, wherein in the oil 100 parts by weight highly esterified Pectin (Classic AS 501, VE 57%, Herbstreith & Fox / Neuenbürg) using a stirrer with dispersing ring at 1300 rev / min stirred and dispersed for about 15 min. When dispersed, the oil obtains a cloudy, high-viscosity consistency (density ~ 1.020 g / cm ³ ). To prepare the aqueous phase of the emulsion, 20 parts by weight of organic whey protein (Bio-P50, ~ 60% protein content, BMI / Landshut) are dissolved in 780 parts by weight of water and used to prepare the oil-in-water emulsion ( 20/80). In 800 parts by weight of this aqueous phase, 200 parts by weight of thyme-oil concentrate-pectin mixture using a rotor-stator dispersing device (CAT-X620, M. Zipperer GmbH / Staufen) incorporated at 20,500 rev / min and 1 nachemulgiert min. Thereafter, the fine dispersion of the emulsion by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN / Canada) is carried out at 50 MPa. The mean droplet size d _{3.2 of} the oil drops in the emulsion is 0.91 μm.

To produce the organic beverage, 50 parts by weight of organic agave syrup (Alfred L. Wolff Honey GmbH / Hamburg) are dissolved in 935 parts by weight of water (density ~ 1.014 g / cm ³ ) and 9 parts by weight of emulsion ( O / W 20/80) with pectin-containing thyme oil concentrate and distributed, then the pH reduction is carried out with 6 parts by weight of 50% hibiscus extract solution (Plantextrakt / Vestenbergsgreuth) to pH ~ 2.9. The very cloudy beverage produced in this way is filled into beverage bottles and impregnated with CO ₂ gas.

The very turbid drink has a good refreshing taste of thyme and is pleasant in acidity and sweetness. After 4 weeks of storage at +8 ° C the strong cloudiness is still present, there is no heel on the drink and on the ground, the drink is phase stable.

Instead of apple pectin with 57% VE, also finely powdered citrus pectin CM 201 (VE 68-76%) and / or instead of thyme oil concentrate from a biological peppermint herb after DE 102 01 638 C2 prepared peppermint herb oil concentrate can be used. Further, as a sweetener instead of agave syrup 5% by weight of wheat syrup Sipa-WheatF28 (Sipal Partners SA / Belgium). In a further example instead of herbal oil concentrate organic sea buckthorn pulp oil (Sanddorn GbR, KbA Germany) used for flavoring and after mixing with highly esterified citrus pectin CM 201 at 20 ° C an O / W emulsion 20/80 produced. Optionally, the beverage solution to disperse the emulsion 200 parts by weight of Aloe Vera organic plant juice (Anton Hübner GmbH / Ehrenkirchen) in 1000 parts by weight of beverage.

Increasing the oil phase volume from 20/80 to 40/60 in the emulsion is also possible.

Example 3 (Not According to the Invention): Protein Polysaccharide Stabilizer (PPS) in Cocktail and Mix Drink

• a) Sgroppino bestehend aus 80 Gew.-Teilen Milch (3,5 % Fett), 2,4 Gew.-Teilen Citro-Back, 24 Gew.-Teilen Kathi Zitronenzucker, 480 Gew.-Teilen Wein (Morio Muskat), 24 Gew.-Teilen Wodka, gegebenenfalls 16 Gew.-Teile Hitchcock Zitrone pur, werden mit 192 Gew.-Teilen Protein-Polysaccharid-Stabilisator (PPS)20-CM gemischt.
• b) Pinacolada bestehend aus 140 Gew.-Teilen Pina Colada, 280 Gew.-Teilen exotischer Saft (Rapp´s Rosige Zeiten), 140 Gew.-Teilen Coconut Creme (Maruhn GmbH) werden mit 70 Gew.-Teilen Protein-Polysaccharid-Stabilisator (PPS)20-CM vermischt.

Die vorstehenden Getränke a) und b) schmecken angenehm cremig, entfalten den für sie typischen Geschmack und sind auch nach längerer Standzeit phasen- und trübungsstabil. In this case, the emulsion according to the invention is preferably prepared according to variant A (FIG. 1, see also example 1) and / or with vegetable protein.

• a) Sgroppino consisting of 80 parts by weight of milk (3.5% fat), 2.4 parts by weight of Citro-Back, 24 parts by weight of Kathi Lemon Sugar, 480 parts by weight of wine (Morio Muskat), 24 Parts by weight of vodka, optionally 16 parts by weight of Hitchcock pure lemon, are mixed with 192 parts by weight of protein polysaccharide stabilizer (PPS) 20-CM.
• b) Pinacolada consisting of 140 parts by weight of pina colada, 280 parts by weight of exotic juice (Rapp's Rosige Zeiten), 140 parts by weight of coconut cream (Maruhn GmbH) are mixed with 70 parts by weight of protein polysaccharide Stabilizer (PPS) 20-CM mixed.

The above drinks a) and b) taste pleasantly creamy, develop their typical taste and are even after prolonged life phase and turbidity stable.

Example 4. Enrichment of skimmed milk with vegetable oil

The aim is to produce a full-bodied milk from skimmed milk, which is enriched with vegetable oil. Skimmed milk with 0.1% fat was used. As a comparison milk served with 3.8% fat content. While the skim milk without protein polysaccharide stabilizer (PPS) additive tastes bland, thin and flat and has no body and aqueous mouthfeel, the addition of 5% by weight protein polysaccharide stabilizer (PPS) results in 20-CM significantly more creamy and creamy mouthfeel. If a further addition of the additive is made to 7.5% by weight of protein polysaccharide stabilizer (PPS) 20-CM, the mouthfeel of the enriched skim milk (about 1.1% by weight of vegetable oil) is the same as that of whole milk with 3, 8% fat content comparable in terms of mouthfeel.

Example 5: Milk with an increased proportion of polyunsaturated fatty acids

The aim is to produce a sensory-responsive milk-skimmed milk that has additional benefits such as prebiotic properties and an increased level of polyunsaturated fatty acids.

5.1 Enrichment with olive oil with the addition of protein polysaccharide stabilizer (PPS) 20-CM

It was tested whether additional enrichment of skimmed milk with olive oil is possible with the simultaneous presence of protein polysaccharide stabilizer (PPS). To 86 parts by weight skimmed milk (0.1% fat) was added 4.5 parts by weight protein polysaccharide stabilizer (PPS) 20-CM and 9.5 parts by weight olive oil (corresponds to 0.7 wt. % Sunflower oil from protein polysaccharide stabilizer (PPS) 20 and 10% by weight olive oil in the milk). In comparison to whole milk (3.8% fat content), the homogenized skimmed milk was slightly creamy and full-bodied in flavor, creamy, slightly nutty and low in vegetable oil. The mouthfeel was completely round and full-bodied, creamy and not too viscous. The drawback of such a milk is the fat content of about 10.8%, therefore, further studies were carried out using different protein polysaccharide stabilizer (PPS) portions to reduce oil addition.

5.2 Direct enrichment of milk with omega-3 fatty acids

Due to the positive result of Example 4, skimmed milk (0.1% fat content) containing 5% by weight of protein polysaccharide stabilizer (PPS) 20-CM was used as the basis for further studies on the production of milk with added health benefits ,

5.3 Enrichment of skim milk with protein polysaccharide stabilizer (PPS) 20, omega-3 fatty acid and inulin

• a) Omega-3 fatty acid in powder form (CPF n-3 concentrate) was available for these tests. This preparation had an unpleasant, tangy taste. It was investigated whether the combined addition of CPF n-3 concentrate with protein polysaccharide stabilizer (PPS) 20 contributes to the masking of the tangy taste. To 94.80 parts by weight skimmed milk was added 4.73 parts by weight protein polysaccharide stabilizer (PPS) 20-CM and 0.47 parts by weight CPF n-3 concentrate and mixed. The milk product was creamy and full-bodied in the mouthfeel, but still slightly low in taste. When the level of skimmed milk is reduced by 0.56% parts and replaced by 0.56 parts by weight of inulin, the consistency of the milk remains unchanged.

It was therefore the task to mask the low-puff taste by additional flavoring (see 5.4).

5.4 Taste of Milk with Protein Polysaccharide Stabilizer (PPS) 20 Enriched with Omega-3 Fatty Acid

For flavoring vanilla flavor in the form of butter vanilla flavor liquid (BVA) was used in combination with sucrose.

The skimmed milk enriched in 5.3 with protein polysaccharide stabilizer (PPS) 20 and omega-3 fatty acid could be improved in taste by the use of 2 wt .-% BVA and 3 wt .-% sucrose, that in addition to the good and full-bodied Taste the tepid note was no longer felt. The mouthfeel corresponds to that of whole milk.

Example 6: Consistency Improvement of Yogurt with Protein Polysaccharide Stabilizer (PPS)

10, 20 or 30% by weight protein polysaccharide stabilizer (PPS) 20-CM were mixed into the yogurt with 1.5% fat content (hand mixer). The sensory evaluation revealed that, compared to the O-sample, the addition of protein polysaccharide stabilizer (PPS) eliminates the water permeability of the non-smooth and somewhat flaky yoghurt and from 10% by weight protein polysaccharide stabilizer (PPS) additive Yoghurt becomes noticeably creamier. After sensory evaluation for consistency and taste, the optimum for the protein-polysaccharide stabilizer (PPS) additive is between 10 and 15% by weight.

Example 7: Consistency Improvement of Lean Quark

0.2% fat quark was quarked with 10 to 30 wt% Protein Polysaccharide Stabilizer (PPS) 20-CM. In the sensory evaluation, hardly any color difference was detected. While the lean curd shows water separation and is slightly cracked, the addition of protein polysaccharide stabilizer (PPS) 20 (from 10% by weight) results in a change in the external appearance (less cracked, only slightly broken, but not smooth) and for better taste impression (creamier). The mouthfeel becomes noticeably creamier and smoother from 10% by weight protein polysaccharide stabilizer (PPS). The optimum is about 15% by weight protein polysaccharide stabilizer (PPS) 20.

Example 8: Consistency of buttermilk

1% fat buttermilk was enriched with 10 to 30% by weight protein polysaccharide stabilizer (PPS) 20-CM. While in the sensory evaluation of the O-sample and the enriched samples, the non-enriched buttermilk was judged to be somewhat grayish, very thin, watery and slightly uneven, the buttermilk samples showed a smooth and creamy with increasing protein-polysaccharide stabilizer (PPS) content Consistency. While the taste of buttermilk is hardly affected by protein polysaccharide stabilizer (PPS), the milk gets an impression similar to whole milk with increasing protein-polysaccharide stabilizer (PPS) content. The optimum is about 20% by weight protein polysaccharide stabilizer (PPS) 20.

Example 9: Consistency of Kefir

1.5% fat kefir was mixed with 10 to 30% by weight protein polysaccharide stabilizer (PPS) 20-CM. The O-sample is relatively smooth, no water separation can be seen. By the addition of 10% by weight protein polysaccharide stabilizer (PPS) 20, the mouthfeel is markedly creamier and softer. The optimum for achieving a pleasant creaminess is between 10 and 20% by weight.

Example 10: Refinement of Mayonnaise with Protein Polysaccharide Stabilizer (PPS)

According to Example 1 Variant A, protein polysaccharide stabilizer (PPS) 20-PE is prepared using whey protein and highly esterified pectin. As the oil phase, basil oil concentrate is used.

100 parts by weight of delicatessen mayonnaise (80% fat content) are mixed with 5 parts by weight of protein polysaccharide stabilizer (PPS) 20-PE. The delicatessen mayonnaise is creamier, has a pleasant herbal taste and is ideal for flavoring salads. Due to its creamy quality and better lubricity, this is also well suited as tubeware. By replacing the herbal oil concentrate with other herbal oil concentrates (thyme, rosemary, tarragon, wild garlic, cumin, etc.), the flavor variations of the mayonnaise can be varied widely and over the protein-polysaccharide stabilizer (PPS) proportion in intensity without negative influence of consistency.

Example 11: Consistency of remoulade

By adding 15 parts by weight of protein polysaccharide stabilizer (PPS) 20-CM to mixtures of 160 parts by weight of delicatessen mayonnaise, 75 parts by weight of fresh chopped herbs and 100 parts by weight of whole milk, a mild remoulade can be prepared which has a pleasantly creamy and soft mouthfeel. Without the addition of protein polysaccharide stabilizer (PPS), the remoulade does not have the pleasantly creamy consistency. Such Remoulade can be adjusted well in the consistency of flow behavior and adhesion, if instead of the 15 parts by weight of protein polysaccharide stabilizer (PPS) 20-CM, a protein polysaccharide stabilizer (PPS) 20-PE is used, the Production according to variant B or C takes place and in which the pectin content (highly esterified pectin) in the emulsion is 3% by weight (see Table 1).

Example 12: Influence on Mustard Dressing Properties

Mustard dressing, prepared from 150 parts by weight of olive oil, 75 parts by weight of balsamic vinegar, 50 parts by weight of estragone mustard, 50 parts by weight of whole milk, 11 parts by weight of common salt, 3 parts by weight of granulated sugar, 3 wt Parts of onion powder and 1 part by weight of black pepper is very unilaterally spicy without the addition of protein polysaccharide stabilizer (PPS) and tastes a bit too intense after vinegar. The addition of 15 parts by weight of protein polysaccharide stabilizer (PPS) 20-CM, the mustard dressing is slightly thicker and milder mouthfeel and creamier, as well as in the taste rounded and slightly brighter in appearance.

Example 13: Influence on the Properties of Curry Dip

Curry dip, made from 250 parts by weight of crème fraiche, 250 parts by weight of whipped cream (35% fat), 20 parts by weight of curry powder (Fuchs spices), 10 parts by weight of table salt, 1 part by weight of garlic powder shows after manufacturing a non-smooth, flaky appearance. The taste is a bit one-sided and intense or strong. The addition of 10 to 15% by weight protein polysaccharide stabilizer (PPS) 20-CM gives the product a rounder and softer flavor with creamier consistency properties.

Example 14: Refinement of pesto

Original Pesto (with typical oil separation) becomes smoother and brighter by the addition of 10 to 15% Protein Polysaccharide Stabilizer (PPS) 20-CM (incorporation with hand mixer). From 20% by weight, no oil separation is observed. The addition of protein polysaccharide stabilizer (PPS) 20 (up to 20 wt .-%) in particular reduces the oil separation, without changing the strong taste negative.

Example 15: Improvement of the consistency and stability of Italian tomato sauce

Phase separation of tomato sauce can be eliminated by blending protein polysaccharide stabilizer (PPS) 20-CM (addition of 10 to 15 wt%, hand blender). The product becomes smoother and softer in mouthfeel and has a slightly lighter color.

Example 16: cooked sausage

The production of meat products such as boiled sausage or minced meat in per se known, see, for example, the German patents DE 199 38 434 A1 and DE 10 2006 026 514 A1 , the disclosure of which is hereby incorporated by reference into the present specification. To make boiled sausage, for example, 10 kg of beef and 5 kg of pork bacon are used. The meat is diced, salted with the usual amount of pickling salt and stored overnight in the refrigerator. The following day, it is pulled through the 2-mm disc and, after addition of frozen protein polysaccharide stabilizer (PPS) -20-CM (pre-shredded), is chopped to the desired fineness. Then the previously finely transmitted bacon and the spice are added and the mixture is nachkkutted to the required fineness. The amount of protein polysaccharide stabilizer (PPS) is 250 g per 1 kg meat mass. The sausage thus obtained is characterized by a fat reduction and shows a pleasant mouthfeel after frying.

Example 17: Improvement of minced meat products

In the production of meatloaf, meatballs, meatballs, meatballs and the like, beef and pork are used in the usual way. As in the previous example, 250 parts by weight protein polysaccharide stabilizer (PPS) 20-CM per 100 parts by weight meat mass is added. The sausage thus obtained is characterized by a fat reduction and a pleasant mouthfeel.

Example 18: Consistency improvement of liver sausage

In the production of liver sausage fine, consisting of pork, liver and other usual ingredients (without emulsifiers), as in Examples 15 and 16 250 parts by weight of protein polysaccharide stabilizer (PPS) 20-CM to 1000 wt. Added pieces of pork. Compared to liver sausage without protein polysaccharide stabilizer (PPS) 20, creamier liver sausage is obtained which, in addition to the improved and excellent spreading properties, has a good fat distribution and a smoother mouthfeel.

Example 19: Canned fish with sauce (home-style fried herring in spicy marinade with 20% by weight protein-polysaccharide stabilizer (PPS))

Delicate home-style marinades in spicy marinade consisting of herring, wine brandy vinegar, vegetable oil, wheat bread flour, onions, sugar, tomato paste, iodized table salt, wine, seasoning, flavoring, spices, were mixed with 20% by weight of protein polysaccharide Stabilizer (PPS) 20-CM refined. The pungent and spicy raw product could be improved in the overall mouthfeel (less acidic and smoother marinade) and appearance (more attractive appearance) with protein polysaccharide stabilizer (PPS).

Example 20: Dough and Bakery Products (Pizza Dough, with 7.5% by Weight Protein Polysaccharide Stabilizer (PPS))

300 g of flour, 20 g of yeast, 1/8 liter of warm water, half a teaspoon of salt and two tablespoons of olive oil are processed with 7.5 wt .-% protein polysaccharide stabilizer (PPS) 20 in a dough. After the dough has risen, it is topped with tomato pieces and baked in the oven at the usual temperature. The pizza base is loose and pleasant in the taste.

Example 21: Consistency improvement of fruit smoothies

Products with 100% fruit content, such as orange, mango, passion fruit and a smoothie blend consisting of apple juice (41%), orange juice (16%), mango (15%), banana (14.5%), passion fruit juice (7%) Orange pulp (2.5%), apple pieces (2%), mango pieces (2%) were added with 7.5% by weight protein polysaccharide stabilizer (PPS). The fortification of the smoothie products with protein polysaccharide stabilizer (PPS) 20 consistently leads to significantly more attractive and attractive consistency properties with regard to creaminess and mild taste (acid impression less intense) and for better phase stability.

Example 22: Consistency improvement of probiotic products

A probiotic product consisting of water, skimmed milk, glucose-fructose syrup, maltitol syrup, dextrin, flavor, sweetener, acidulant and probiotics was mixed with 7.5% by weight of protein polysaccharide. Stabilizer (PPS) 20 offset. The protein-polysaccharide stabilizer (PPS) product is less skinny, creamy and has a fuller, more comfortable mouthfeel.

Example 23: Improvement of the Sensory Properties of Coffee-Milk Mixed Drinks

There are a very large number of such mixed drinks, the variability is mainly in the proportion and type of coffee and the additionally used formulation components; see also 6 , Likewise, other mixtures of dairy products and aroma-imparting components can be realized in the same direction.

Cappucino, for example, contains a high proportion (about 90%) of low-fat milk, coffee extract, possibly cocoa, sugar and thickening agents (e.g., carrageenin). An addition of 5-8% protein polysaccharide stabilizer (PPS) 20 results in a round, harmonious taste and a distinctly fuller, creamier mouthfeel, which significantly improves the sensory quality of the cappuccino.

Example 24: Improvement of structure and texture of ice cream

Starting materials for ice cream products are milk, milk fat, fruit, fruit preparations, other flavor components (for example coffee, cocoa), sugar and additives to achieve certain effects in the final product. Depending on the ingredients, varieties such as e.g. Milk ice, cream ice cream, fruit ice cream, simple ice cream, art ice cream (water ice) realized. Critical to ice is the crystal structure, which arises during the freezing process and during freezing storage decisively influenced by storage temperature and especially the temperature fluctuation and is usually adversely affected. The result is a gritty-grained structure that is irreversible and worsens texture and mouthfeel. This impression can be significantly reduced by the addition of protein polysaccharide stabilizer (PPS), for example, protein polysaccharide stabilizer (PPS) 20 even with a few% and even prevented.

• – Reduzierung Fett- und Energiegehalt
• – Reduzierung und völliger Ersatz von Zusatzstoffen
• – Herstellung von Lactose freiem Eis
• – Realisierung von völlig neuen Produkten und Rezepturen

In addition to this more general finding, there are a number of useful uses of protein polysaccharide stabilizer (PPS) in the ice cream sector. Examples are above all:

• - Reduction of fat and energy content
• - Reduction and total replacement of additives
• - Production of lactose free ice
• - Realization of completely new products and recipes

Example 25: Drying of Protein Polysaccharide Stabilizer (PPS)

Convenience also plays an important role in the production of dry products. This starts with the use of precursors and compounds as intermediates for then liquid or pasty final products and ends with complete products that are only available in e.g. To dissolve water or milk. Drying methods are all based on the more or less gentle removal of water. So there are also for the protein-polysaccharide stabilizer (PPS) drying various processes in question, from drum drying on the spray drying widely applicable to the more expensive freeze-drying.

In roller drying, protein polysaccharide stabilizer (PPS) flakes are formed, which after rewetting have the same physicochemical properties as non-dried protein polysaccharide stabilizer (PPS).

For spray-drying, protein polysaccharide stabilizer (PPS) with a TS content of more than 40% should be used. Spray-drying results in protein polysaccharide stabilizer (PPS) beads that do not satisfy instantaneous solubility requirements but also have all of the relevant post-water properties such as protein polysaccharide stabilizer (PPS) fresh.

Freeze-drying provides a protein polysaccharide stabilizer (PPS) dry product that meets all requirements. However, since the flavor of protein-polysaccharide stabilizer (PPS) plays no role and freeze-drying is the most expensive drying variant, one will try to achieve instantaneous properties by other means.

Example 26: Preparation of Dry Protein Polysaccharide Stabilizer (PPS) and Protein Polysaccharide Stabilizer (PPS) Dry Products with Instance Properties

Instante properties require a reconstitution capability that enables re-dissolution without significant mechanical support. A method which is well combinable with drying methods is agglomeration, in which individual drying particles, e.g. Beads, particle clusters arise in which physical forces rapid water absorption and thus dissolution of the dry material, for. without stirring effect. Thus, e.g. Spray drying and subsequent agglomeration impart instante properties, which is desirable in the case of liquids by the consumer.

• – Herstellung einer Kaffee-Milch-Kombination
• – Vorkonzentrierung auf einen bestimmten TS-Gehalt (abhängig von der Produktviskosität)
• – Sprühtrocknung
• – Agglomerisationsschritt
• – damit Realisierung von Instanteigenschaften
• – Verpacken in Sauerstoff geschützter Atmosphäre
• – Wasserzusatz und Auflösen des Produktes, das dann einem frisch hergestellten bzw. zubereiteten Produkt entspricht

Verfahren zu Herstellung von Instant-Zubereitungen sind dem Fachmann bekannt und in der Literatur beschrieben; siehe beispielsweise die deutsche Gebrauchsmusterschrift DE 20 2007 012 897 U1 , deren Offenbarungsgehalt hiermit durch Bezugnahme in die vorliegende Beschreibung eingeschlossen ist. One example would be the preparation of a dried milk-based protein-polysaccharide stabilizer-based (PPS) beverage to also provide the sensory benefits of using protein polysaccharide stabilizer (PPS) in such a product. A milk mixed drink, for example a coffee / milk mixed drink according to Example 22, can be produced in this way as follows:

• - Making a coffee-milk combination
• - preconcentration to a certain TS content (depending on the product viscosity)
• - Spray drying
• - agglomeration step
• - thus realization of instant properties
• - Packaging in oxygen-protected atmosphere
• - Adding water and dissolving the product, which then corresponds to a freshly prepared or prepared product

Methods for preparing instant preparations are known to the person skilled in the art and described in the literature; see, for example, the German Utility Model DE 20 2007 012 897 U1 , the disclosure of which is hereby incorporated by reference into the present specification.

The abovementioned examples are also carried out with other protein polysaccharide stabilizer (PPS) variants, for example with vegetable protein, preferably according to their in the 3 to 6 specified use in various foods ( 3 and 4 partly not according to the invention) and food classes, and give similar positive results.

Claims (34)

Process for the preparation of a food modified in its sensory and / or nutritional properties, comprising (a) providing an oil-in-water (O / W) emulsion containing, based on the total weight of the emulsion, the following components: (i) O, 2-10.0 wt% protein; (ii) 0.3-10.0% by weight of polar polysaccharide, wherein the ratio of polysaccharide to protein is 4: 1 to 1: 4; (iii) 0.1-60.0% by weight of a fat / oil component; (iv) 0% by weight of a flavoring oil component; (v) 0-30.0% by weight of polyol; (vi) 0-1.0% by weight of a flavoring agent; (vii) 0% by weight of an acid; wherein the particle size of the dispersed oil or fat drops in the distribution _maximum at x _50.3 ≤ 10 microns (volume-median median) is; and wherein the dry matter of the emulsion is between 5 and 60% by weight and the emulsion is free of emulsifiers; (b) mixing the emulsion with a food base to produce a food, wherein the emulsion is present in a ratio of 0.1-75% by weight of the food base and the food is selected from the group consisting of dairy and dairy products , Smoothies, confectionery, delicatessen, soups, sauces, marinades, baby food, ice cream products, meat products, bakery products or pasta.  The method of claim 1, wherein the emulsion is obtainable by (A) dispersing a phase (oil phase) consisting of the fat / oil component (iii) into an aqueous phase containing the protein (i) and polysaccharide (ii); or (B) the oil phase is mixed with the polysaccharide (ii), and then dispersed in an aqueous phase containing the protein (i). The method of claim 2, wherein the aqueous phase in (A) is prepared by mixing a solution containing the protein (i) into a solution containing the polysaccharide (ii). The method of claim 2 or 3, wherein the oil phase has a density of 0.850 to 1.135 g / cm ³ .  A process according to any one of claims 2 to 4, wherein the oil phase contains component (vi).  Method according to one of claims 2 to 5, wherein the aqueous phase contains an oligosaccharide and / or polyol (v).  A method according to any one of claims 2 to 6, wherein the oil phase contains a weight.  A method according to claim 7 wherein the denaturant is sucrose acetate isobutyrate (SAIB), a succinic acid ester of fatty acid glycerides and / or a polysaccharide bound in the oil phase.  A method according to any one of claims 1 to 5, wherein the emulsion is free of weight, oligosaccharides and / or polyols.  Method according to one of claims 1 to 4, wherein the emulsion is free of flavorings, dyes, preservatives and / or other excipients.  A method according to any one of claims 1 to 10, wherein the protein comprises (i) whey protein isolate, milk protein concentrate, Na caseinate or skimmed milk powder.  A method according to any one of claims 1 to 10, wherein the protein (i) is a vegetable protein.  The method of claim 12, wherein the vegetable protein comprises pea protein, soy protein, lupine protein or potato protein.  A method according to any one of claims 1 to 13, wherein the polysaccharide (ii) comprises Na carboxymethylcellulose (CMC) or pectin (PE).  The method of claim 14, wherein pectin (PE) comprises highly esterified or amidated low methylester pectin.  A method according to any one of claims 1 to 15, wherein the oil component (iii) comprises vegetable oils, liquid vegetable fats and / or MCT oils.  A process according to any one of claims 1 to 4 and 9 to 16, wherein the emulsion contains components (i) to (iii).  A method according to any one of claims 1 to 17, wherein the emulsion comprises 0.75-5.0% by weight of protein (i), 0.5-2.5% by weight of polysaccharide (ii) and 5.0-50, 0 wt.% Fat / oil component (iii). A method according to any one of claims 1 to 17, wherein the emulsion has one of the following composition: Protein polysaccharide stabilizer (PPS) typing according to the dry matter of the emulsion Composition (% by weight) 7 20 34 51 (50) Protein (i) 1 2 2 3 Polysaccharide (ii) PE (Na-CMC) 1 3 2 3 (2) Grease / oil components (iii) 5 15 30 45 water 93 80 66 49 (50)  A process according to any one of claims 1 to 18, wherein the dry matter (TS) of the emulsion is between 7.0% and 55.0% by weight. A process according to claim 20, wherein the emulsion contains more than 1.5% by weight of protein (i) and / or more than 1.0% by weight of polysaccharide (ii), and the dry matter (TS) has a total of 20% by weight. % or greater. Method according to one of claims 1 to 21, wherein the particle size is x _50.3 <1.5 microns.  The method of any one of claims 1 to 22, wherein the food base has a neutral or acidic pH.  Method according to one of claims 1 to 23, wherein after step (b) in a further step, the pH is lowered.  The method of any one of claims 1 to 24, further comprising a step of preserving the food.  A method according to any one of claims 1 to 25, further comprising a step of concentrating and / or drying the food.  The method of claim 26, wherein the food is freeze-dried.  A method according to any one of claims 1 to 27, wherein the food is packaged in a suitable container.  Food obtainable by a process according to any one of claims 1 to 28.  A food according to claim 29, which is a dietetic food, dietary supplement or nutritional supplement.  A food according to claim 29 or 30, which is an instant product.  A food according to any one of claims 29 to 31, wherein the emulsion is> 50% by weight of the dry matter.  The food according to claim 32, wherein the emulsion is> 75% by weight of the dry matter.  The food according to claim 32 or 33, wherein the food base is 0.05 to 1% milk.

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