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US20010001677A1 - Gelatin replacement by wheat fiber gel and starch - Google Patents

Gelatin replacement by wheat fiber gel and starch Download PDF

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Publication number
US20010001677A1
US20010001677A1 US09/287,356 US28735699A US2001001677A1 US 20010001677 A1 US20010001677 A1 US 20010001677A1 US 28735699 A US28735699 A US 28735699A US 2001001677 A1 US2001001677 A1 US 2001001677A1
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Prior art keywords
starch
gelatin
composition
product
modified
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Granted
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US09/287,356
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US6440480B2 (en
Inventor
Michael Vom Dorp
Hartmut Bollinger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Rettenmaier and Soehne GmbH and Co KG
Cerestar Holding BV
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Individual
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Assigned to J. RETTENMAIER & SOHNE GMBH & CO., CERESTAR HOLDING B.V. reassignment J. RETTENMAIER & SOHNE GMBH & CO. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BOLLINGER, HARTMUT, VOM DORP, MICHAEL
Publication of US20010001677A1 publication Critical patent/US20010001677A1/en
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Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Definitions

  • the present invention relates to a composition for gelatin replacement.
  • the composition comprises wheat fiber gel and starch.
  • the composition is used for gelatin replacement in dairy products, fermented milk products, fat spreads and margarine.
  • Gelatin is obtained by hydrolysis of collagen.
  • Collagen is the major intercellular protein found in the connective tissue of animal skins and bones.
  • Gelatin is used for its gel forming ability. A firm gel is formed in aqueous medium.
  • Gelatin is mainly used in foods, pharmaceutical preparations or photographic products. It is also widely used as a colloid, it is particularly effective as an emulsifier and stabilizer of emulsions and foams such as water crystals in ice cream, air in marshmallows and oils in water.
  • Gelatin has found wide application, and it is used in many different products.
  • the product has a very heterogeneous composition and this may influence the characteristics.
  • a replacer is to be made from easily obtainable (vegetable) material having a homogeneous composition and having all the essential characteristics of gelatin.
  • the interest in this search has lately increased since the outbreak of the BSB disease.
  • Bovine skin and bones form a major source of collagen used for gelatin production.
  • Wheat fiber gel is made by thermal/physical processing of wheat fiber.
  • a special milling technique is used for treating wheat material resulting in a product containing a large proportion of microfine particles. Specific improvements are obtained by mixing the product with maltodextrin.
  • the product so obtained is sold under the tradename Vitacel. This product is a dry powder, which readily disperses in water. Upon stirring of the dispersion the gel forms through shear forces. It is reported that wheat fiber gel can be used as a gelatin replacer in yoghurt or ice cream. (I. I. Bollinger, Food Marketing & Techn. October 1995, 4-6).
  • the present invention discloses a composition for use as a gelatin replacer comprising wheat fibers and modified starch.
  • the composition may in addition thereto contain a maltodextrin having a low DE.
  • the modified starch in the composition is preferably modified waxy maize starch or modified tapioca starch.
  • the present invention also discloses dairy product, fermented milk product, fat spread or margarine comprising from 0.1 to 10% (w/w) of a gelatin replacer composition.
  • the invention further discloses a method for preparing a gelatin replacer comprising the steps of
  • the present invention discloses a composition for use as a gelatin replacer comprising wheat fibers and modified starch.
  • the composition may in addition thereto contain a maltodextrin having a low DE that is a DE value of below 20.
  • a suitable product is a mixture of Vitacel® WFG HS73 (available from Rettenmaier & Söhne and which is a mixture of wheat fiber gel and maltodextrin (70:30%)) and modified starch.
  • the components are mixed in a ratio of from 40:60 to 80:20%.
  • the most preferred mixture contains components in a ratio of 60:40%.
  • the modified starch in the composition is preferably modified waxy maize starch or modified tapioca starch.
  • modified starch is preferably a hydroxypropylation.
  • the product used in the Examples contains maltodextrin it is also possible to obtain good results without the presence of maltodextrin.
  • the composition which consists of wheat fiber gel, starch and maltodextrin has also some physiological advantages.
  • the present invention also discloses a dairy product, fermented milk product, fat spread or margarine comprising from 0.1 to 10% (w/w) of a gelatin replacer composition.
  • the gelatin replacer composition is used to replace up to 100% of the gelatin and is used in similar amounts (w/w) as the gelatin, which is replaced.
  • the preparation of the products is the standard preparation process wherein instead of gelatin the gelatin replacer is added.
  • a specific advantage of the gelatin replacer is the ease of handling. The cumbersome process step of the dissolving of gelatin is omitted and the gelatin replacer is much easier to dissolve. Moreover, it is easier to produce a product of the same and constant quality.
  • the invention further discloses a method for preparing a gelatin replacer comprising the steps of
  • the product may be dried by spray-drying.
  • starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch.
  • Yoghurt milk was pasteurised using an UHT plant; milk, sucrose, gelatin replacer, modified starch. SMP were blended and dispersed into the milk. The process was performed using the following steps; preheating 50-52° C., homogenisation at 175-200 bar, heating 120° C. for 7′′ or 95° C. for 5 min., cooling to 37-44° C.
  • the product has a good mouthfeel and has the same organoleptic characteristics as the normal, gelatin based fruit yoghurt.
  • Oil phase Oil, emulsifier and flavour preheating at 65° C.
  • Lactic Acid ⁇ 4.75 pH
  • the product has a good mouthfeel and has the same organoleptic characteristics as the normal, gelatin based low fat spread.

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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Edible Oils And Fats (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Compositions Of Macromolecular Compounds (AREA)

Abstract

A composition for gelatin replacement is disclosed. The composition comprises wheat fiber gel and starch. The wheat fiber gel may be Vitacel™ and the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. The composition is used for gelatin replacement in dairy products, fermented milk products, fat spreads and margarine.

Description

    TECHNICAL FIELD
  • The present invention relates to a composition for gelatin replacement. The composition comprises wheat fiber gel and starch. The composition is used for gelatin replacement in dairy products, fermented milk products, fat spreads and margarine. [0001]
    • BACKGROUND OF THE INVENTION
  • Gelatin is obtained by hydrolysis of collagen. Collagen is the major intercellular protein found in the connective tissue of animal skins and bones. Gelatin is used for its gel forming ability. A firm gel is formed in aqueous medium. Gelatin is mainly used in foods, pharmaceutical preparations or photographic products. It is also widely used as a colloid, it is particularly effective as an emulsifier and stabilizer of emulsions and foams such as water crystals in ice cream, air in marshmallows and oils in water. [0002]
  • Gelatin has found wide application, and it is used in many different products. The product has a very heterogeneous composition and this may influence the characteristics. Already since a long time one is searching for gelatin replacers. Preferably such a replacer is to be made from easily obtainable (vegetable) material having a homogeneous composition and having all the essential characteristics of gelatin. The interest in this search has lately increased since the outbreak of the BSB disease. Bovine skin and bones form a major source of collagen used for gelatin production. [0003]
  • Wheat fiber gel is made by thermal/physical processing of wheat fiber. A special milling technique is used for treating wheat material resulting in a product containing a large proportion of microfine particles. Specific improvements are obtained by mixing the product with maltodextrin. The product so obtained is sold under the tradename Vitacel. This product is a dry powder, which readily disperses in water. Upon stirring of the dispersion the gel forms through shear forces. It is reported that wheat fiber gel can be used as a gelatin replacer in yoghurt or ice cream. (I. I. Bollinger, Food Marketing & Techn. October 1995, 4-6). [0004]
    • SUMMARY OF THE INVENTION
  • The present invention discloses a composition for use as a gelatin replacer comprising wheat fibers and modified starch. The composition may in addition thereto contain a maltodextrin having a low DE. [0005]
  • The modified starch in the composition is preferably modified waxy maize starch or modified tapioca starch. [0006]
  • The present invention also discloses dairy product, fermented milk product, fat spread or margarine comprising from 0.1 to 10% (w/w) of a gelatin replacer composition. [0007]
  • The invention further discloses a method for preparing a gelatin replacer comprising the steps of [0008]
  • mixing wheat fiber gel with starch, [0009]
  • thoroughly homogenizing the product at a temperature below 50° C., and optionally [0010]
  • drying the product. [0011]
    • DETAILED DESCRIPTION OF THE INVENTION
  • The present invention discloses a composition for use as a gelatin replacer comprising wheat fibers and modified starch. The composition may in addition thereto contain a maltodextrin having a low DE that is a DE value of below 20. A suitable product is a mixture of Vitacel® WFG HS73 (available from Rettenmaier & Söhne and which is a mixture of wheat fiber gel and maltodextrin (70:30%)) and modified starch. Preferably, the components are mixed in a ratio of from 40:60 to 80:20%. The most preferred mixture contains components in a ratio of 60:40%. [0012]
  • The modified starch in the composition is preferably modified waxy maize starch or modified tapioca starch. Although different types of modified starch can be used the modification is preferably a hydroxypropylation. [0013]
  • Although the product used in the Examples contains maltodextrin it is also possible to obtain good results without the presence of maltodextrin. The composition, which consists of wheat fiber gel, starch and maltodextrin has also some physiological advantages. [0014]
  • The present invention also discloses a dairy product, fermented milk product, fat spread or margarine comprising from 0.1 to 10% (w/w) of a gelatin replacer composition. The gelatin replacer composition is used to replace up to 100% of the gelatin and is used in similar amounts (w/w) as the gelatin, which is replaced. [0015]
  • Basically the preparation of the products is the standard preparation process wherein instead of gelatin the gelatin replacer is added. A specific advantage of the gelatin replacer is the ease of handling. The cumbersome process step of the dissolving of gelatin is omitted and the gelatin replacer is much easier to dissolve. Moreover, it is easier to produce a product of the same and constant quality. [0016]
  • The invention further discloses a method for preparing a gelatin replacer comprising the steps of [0017]
  • mixing wheat fiber gel with starch, [0018]
  • thoroughly homogenizing the product at a temperature below 50° C., and optionally [0019]
  • drying the product. [0020]
  • The product may be dried by spray-drying. As indicated before the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. [0021]
    • EXAMPLE 1
  • 1. Yoghurt milk was pasteurised using an UHT plant; milk, sucrose, gelatin replacer, modified starch. SMP were blended and dispersed into the milk. The process was performed using the following steps; preheating 50-52° C., homogenisation at 175-200 bar, heating 120° C. for 7″ or 95° C. for 5 min., cooling to 37-44° C. [0022]
  • 2. Incubation of the milk with culture in tanks to desired pH-value (3.7-4.6). [0023]
  • [0024] 3. Stopping of the fermentation process by cooling to 18-32° C., add fruit preparation and blend carefully.
  • 4. Aseptic filling and cooling to 4° C. [0025]
  • Recipe Yoghurt [0026]
  • Skimmed milk powder 1.0% 4.0% [0027]
  • Sucrose 5.0% 1.5% [0028]
  • Starch, modified* 1.0% --- [0029]
  • Gelatin replacer 0.5% 0.4% [0030]
  • Whole milk up to 100% up to 100% [0031]
  • Culture q.s. 0.02% [0032]
  • Fruit preparation 10% 17% [0033]
  • The product has a good mouthfeel and has the same organoleptic characteristics as the normal, gelatin based fruit yoghurt. [0034]
    • EXAMPLE 2
  • Application: Low Fat Spreads—40% Oil Content—Gelatin Replacement [0035]
  • 1. Preparation of the 2 phases: [0036]
  • Water phase (Water, at replacer—C⋆deLight® MD 01970—Cerestar, Gelatin replacer, Stabiliser, Salt, potassium sorbate, lactic acid and colour) preheating at 60° C. and [0037]
  • Oil phase (Oil, emulsifier and flavour) preheating at 65° C. [0038]
  • 2. Incorporation of the water phase slowly into the oil phase under severe agitation to build a stable pre-emulsion, preheating at 65° C. [0039]
  • 3. Processing of the pre-emulsion on a continuous scraped surface Kombinator plant, (Schroeder-Tübeck) heating 90° C. for 25″, first cooling 55° C., second cooling 12° C., first crystallisation at 300 rpm in a pin mixer unit, third cooling 15° C., second crystallisation at 420 rpm. [0040]
  • 4. Filling at 16° C. and storage at 6° C. [0041]
  • Recipe Low Fat Spread [0042]
  • Hydrogenated vegetable oil: 24% [0043]
  • Refined vegetable oil: 16% [0044]
  • Gelatin Replacer: 2.75% [0045]
  • Emulsifier—Dimodan LS: 1% [0046]
  • Fat Replacer—Low DE maltodextrin: 4.75% [0047]
  • Stabiliser—Xanthan Gum: 0.075% [0048]
  • Salt: 0.7% [0049]
  • Potassium Sorbate: 0.1% [0050]
  • Lactic Acid: →4.75 pH [0051]
  • Colour and Flavour: q.s. [0052]
  • Water: 50% [0053]
  • The product has a good mouthfeel and has the same organoleptic characteristics as the normal, gelatin based low fat spread. [0054]

Claims (5)

1. A composition for use as a gelatin replacer comprising wheat fibers and modified starch.
2. A composition, according to
claim 1
 further comprising maltodextrin having a low DE.
3. A composition according to
claim 1
 wherein the starch is modified waxy maize starch or modified tapioca starch.
4. A dairy product, fermented milk product, fat spread or margarine containing from 0.1 to 10% (w/w) of a gelatin replacer according to anyone of
claims 1
 to
3
.
5. A method for preparing a gelatin replacer comprising the steps of
mixing wheat fiber gel with starch,
thoroughly homogenizing the product at a temperature below 50° C., and optionally
drying the product.
US09/287,356 1998-04-07 1999-04-07 Gelatin replacement by wheat fiber gel and starch Expired - Fee Related US6440480B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9807331 1998-04-07
GBGB9807331.5A GB9807331D0 (en) 1998-04-07 1998-04-07 Gelatin replacement by wheat fiber gel and starch
GB9807331.5 1998-04-07

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US20010001677A1 true US20010001677A1 (en) 2001-05-24
US6440480B2 US6440480B2 (en) 2002-08-27

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US (1) US6440480B2 (en)
EP (1) EP0949295B1 (en)
JP (1) JPH11318359A (en)
AT (1) ATE276309T1 (en)
DE (1) DE69920097T2 (en)
GB (1) GB9807331D0 (en)

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US8895045B2 (en) 2003-03-07 2014-11-25 Depuy Mitek, Llc Method of preparation of bioabsorbable porous reinforced tissue implants and implants thereof
US20060088639A1 (en) * 2004-10-25 2006-04-27 Lewis Karen M Food additive, baked food composition and method for lowering blood cholesterol
CN113194732A (en) * 2018-10-17 2021-07-30 利乐拉瓦尔集团及财务有限公司 Yogurt and yogurt production

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EP0949295A1 (en) 1999-10-13
US6440480B2 (en) 2002-08-27
GB9807331D0 (en) 1998-06-03
EP0949295B1 (en) 2004-09-15
DE69920097D1 (en) 2004-10-21
DE69920097T2 (en) 2005-01-20
ATE276309T1 (en) 2004-10-15

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