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WO1993003629A1 - Amidon d'amylopectine destructure remplacant la matiere grasse - Google Patents

Amidon d'amylopectine destructure remplacant la matiere grasse Download PDF

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Publication number
WO1993003629A1
WO1993003629A1 PCT/US1992/006645 US9206645W WO9303629A1 WO 1993003629 A1 WO1993003629 A1 WO 1993003629A1 US 9206645 W US9206645 W US 9206645W WO 9303629 A1 WO9303629 A1 WO 9303629A1
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WIPO (PCT)
Prior art keywords
starch
debranched
amylopectin
debranched amylopectin
amylopectin starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1992/006645
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English (en)
Inventor
Donald W. Harris
Jeanette A. Little
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Primary Products Ingredients Americas LLC
Original Assignee
Tate and Lyle Ingredients Americas LLC
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Application filed by Tate and Lyle Ingredients Americas LLC filed Critical Tate and Lyle Ingredients Americas LLC
Publication of WO1993003629A1 publication Critical patent/WO1993003629A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/20—Amylose or amylopectin
    • 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
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01041—Pullulanase (3.2.1.41)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01068—Isoamylase (3.2.1.68)

Definitions

  • This invention relates to food formulations in which at least a portion of the fat and/or oil is replaced by a carbohydrate.
  • U . S . Patent No. 4,510, 166 discloses converted starches having a DE less than 5 and certain paste and gel characteristics which are used as a fa and/or oil replacement in various foods , including ice cream and mayonnaise.
  • the converted starches are described as dextrins, acid-converted starches (fluidity starches) , enzyme-converted starches and oxidized starches . It is also disclosed that if the converted starches are not rendered cold-water soluble by the conversion, they are pregelatinized prior to use or cooked during use.
  • a product bulletin entitled "Paselli SA2; The Natural Alternative to Fats and Oils” (AVEBE b. a . , Foxhol, Holland, Ref . No. 05. 12.31 . 167 EF) discloses the use of a low-DE-hydrolysate (DE less than 3) made from potato starch as a replacement for fifty percent of the -a-
  • U . S . Patent No. 4,971 , 723 discloses partially debranched starch prepared by enzymatic hydrolysis of the ⁇ -1 , 6-D-glucosidic bonds of the starch , comprising amylopectin, partially debranched amylopectin and up to 80% by weight, short chain amylose and that the partially debranched starch is useful in a variety of ways depending upon the degree of debranching . It is disclosed that a waxy maize starch (or other waxy starch) can be partially debranched (i . e. to 25% to 70% short chain amylose) to yield sufficient short chain amylose to form a thermally reversible gel in an aqueous starch suspension . It is further disclosed that the same degree of debranching of waxy starches is preferred for lending a fat-like, lubricating texture to an aqueous starch dispersion .
  • this invention relates to a food formulation having a reduced level of fat and/or oil comprising a mixture of a foodstuff and a particle gel comprising a minor amount of debranched amylopectin starch particles dispersed within a major amount of an aqueous liquid as a replacement for at least a substantial portion of the fat and/or oil of said food formulation .
  • this invention relates to a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a substantial portion of said fat and/or oil ingredient with a particle gel comprising a minor amount of debranched amylopectin starch particles dispersed within a major amount of an aqueous liquid .
  • debranched amylopectin starch particles is meant a starch material comprised of amylopectin which has been subjected to enzymatic debranching followed by dissolution in an aqueous liquid and then particle formation therein to form a particle gel . The debranching and dissolution will be sufficient to produce particles which will form an aqueous dispersion having the characteristics of a particle gel .
  • this invention relates to a method of making a composition of matter useful in replacing fat and/or oil in a food formulation comprising dissolving a minor amount of a debranched amylopectin starch in a major amount of an aqueous liquid and then forming particles of said debranched amylopectin starch dispersed in said aqueous liquid, said dissolving and forming being effective to form a particle gel of said composition .
  • this invention relates to an aqueous dispersion usefu l as a replacement for fats and/or oils comprising a particle gel comprised of a major amount by weight of water and a minor amount by weight of debranched amylopectin starch particles dispersed therein .
  • foodstuff and “food” , as used herein , are intended to broadly cover nutritional and/or functional materials that are ingested by humans in the course of consuming edible fa re .
  • fats and/or oils is intended to broadly cover edible lipids in general , specifically the fatty acid triglycerides commonly found in foods . The terms thus include solid fats, plastic shorten ings , fluid oils (and fully or partially hydrogenated oils) , and the li ke.
  • Common fatty acid triglycerides include cottonseed oil , soybean oil , corn oil, peanut oil , canola oil , sesame oil , palm oil, palm kernel oil, menhaden oil, whale oil, lard, and tallow.
  • the technology of fats and/or oils is described generally by T. H . Applewhite, "Fats and Fatty Oils", Encyclopedia of Chemical Technology, Vol . 9, pp . 795-831 (Ki rk-Othmer, eds . , John Wiley & Sons , I nc. , New York, New York, 3d ed . , 1980) , the disclosure of which is incorporated by reference.
  • Figure 1 shows the dynamic elastic modulus (G 1 ) in kilo pascals as a function of strain in millistrain for debranched amylopectin starch precipitates at 15% precipitate solids having different degrees of debranching.
  • the debranched amylopectin starch particles are made by the sequential steps of debranching, dissolution, and particle formation of a starch material containing amylopectin .
  • Starch is generally comprised of a highly-branched glucan having ⁇ -1 ,4 and ⁇ -1 , 6 linkages, denominated amylopectin , and a substantially linear glucan, having almost exclusively ⁇ -1 ,4 linkages, denominated amylose. Methods of determining the amounts of each are referenced in R . L. Whistler et al . , Starch : Chemistry and Technology, pp . 25-35 (Academic Press, I nc.
  • Starches having a major proportion (i . e. at least 50% by weight) of amylopectin are preferred and examples of these include the common non-mutant starches of cereals, tubers and legumes, e. g . corn , wheat, rice, potato and tapioca, pea and mutant varieties comprised of a major proportion of amylopectin, e. g . waxy maize.
  • Common starches derived from corn (Zea mays) such as corn starch and waxy maize starch, each of which are examples of starches containing less than 40% amylose, are useful herein .
  • starches containing a major amount of amylose are also useful and may be preferred depending upon the precise properties desired in the final product.
  • amylose e. g . 50% to 75% by weight
  • examples of such starches from high amylose corn include H I-SET ® C and HYLONTM (each about 55% amylose by
  • the starch consists essentially of amylopectin .
  • the starch employed is from a mutant variety of native starch which consists essentially of amylopectin or is amylopectin derived from a native starch variety containing both amylose and amylopectin .
  • Methods for the fractionation of amylose and amylopectin from native starch are disclosed in , for example, U . S . Patent No. 3,067,067 (Etheridge) .
  • the starch chosen as a starting material is not in pre-gelatinized or instant form, the starch must be gelatinized or pasted prior to debranching .
  • the gelatinization or pasting process disrupts, at least in substantial part, the associative bonding of the starch molecules in the starch granule. This permits the enzyme access to the molecule to more easily and uniformly debranch the amylopectin molecules .
  • This disruption is accomplished by heating a slurry of the starch to a sufficient temperature for a sufficient length of time depending upon the inherent resistance of the particular starch to gelatinization and the amount of moisture present in the slu rry.
  • the slurry will typically be comprised of a major amount of water (i . e. at least 50% by weight) and a minor amount of the starch starting material (i . e. less than about 50% by weight) .
  • the starch slurry will contain at least about
  • the pH of the slurry will generally be substantially neutral, i . e. from about 3.5 to about 9 and more preferably from about 6 to 8, to minimize hydrolysis of the starch molecules .
  • the time, temperature, slurry solids and pH should be optimized to gelatinize the starch, yet minimize hydrolysis of the starch .
  • the appropriate temperature, pressure and period of treatment needed to provide a starch paste is preferably obtained by processing aqueous starch slurries in equipment commonly known in the art as steam injection heaters or jet cookers .
  • steam injection heaters or jet cookers I n such equipment, superatmospheric steam is injected and mixed with a water slurry of starch in a throat section of a jet.
  • the starch granules are uniformly and thermally treated under turbulent conditions whereupon the starch granules are gelatinized and solubilized .
  • steam injection heaters wherein the temperature, pressure and feed rate can be regulated to provide the desired starch pastes are disclosed in U . S . Patent Nos .
  • More uniformly solubilized starch pastes are obtained by use of the steam injection heater in combination with a holding zone such as coiled tubing or a pressurized tank constructed to minimize liquid channeling.
  • a holding zone such as coiled tubing or a pressurized tank constructed to minimize liquid channeling.
  • Other pasting equipment e. g . heat exchangers, homogenizers, cookers, votators, sizeometer cookers, kettle cookers, etc. , may be employed provided the pasting conditions can be adequately maintained .
  • the gelatinized starch is then treated with a debranching enzyme, i . e. an enzyme capable of hydrolyzing the 1 ,6-glucosidic bond of amylopectin without significant capability of hydrolyzing the -tf-
  • Enzymes from a variety of sources are capable of debranching amylopectin .
  • U . S . Patent No. 3,370, 840 (Sugimoto et al . ) describes sources of debranching enzymes, the disclosure of which is incorporated herein by reference.
  • useful enzymes include pullulanases derived from bacteria of the genus Aerobacter (e. g . E. C . 3.2. 1 .41 pullulan 6-glucanohydrolase) and isoamylases derived from bacteria of the genus Pseudomonas (e. g . E. C . 3.2. 1 .68 glycogen 6-glucanohydrolase) .
  • thermostable enzymes e. g . thermostable pullulanases as disclosed in PCT Publ . No. WO 92/02614, published February 20, 1992, the disclosure of which is incorporated by reference, and which are obtained from members of the genus Pyrococcus .
  • the debranching enzyme may be in solution during debranching or it may be immobilized on a solid support.
  • the debranching enzyme preparation should be as specific as possible for the hydrolysis of the 1 , 6-glucosidic bond of amylopectin and amylose.
  • the enzyme preparation if it contains a mixture of enzymes, is preferably essentially free of enzymes capable of hydrolyzing ⁇ -1 ,4-glucosidic bonds. Minimizing hydrolysis of ⁇ -1 ,4-glucosidic bonds will help to minimize the amounts of dextrose and soluble oligomers produced during debranching . Because these soluble saccharides are not believed to contribute to the functionality of the debranched material, minimizing their production will enhance the yield of functional material .
  • the debranching enzyme is allowed to act upon the solubilized starch containing amylopectin . The optimum concentration of enzyme and substrate in the debranching medium will, in general, depend upon the "
  • the optimum pH and temperature of the debranching medium will also depend upon the choice of enzyme.
  • the debranching medium may, in addition to the water used to solubilize the starch , contain buffers to ensure that the pH will be maintained at an optimum level throughout the debranching .
  • useful buffers include acetates, citrates, and the salts of other weak acids .
  • the pH is preferably maintained at about 4.0 to 5.0 and the temperature from about 40°C to about 50°C .
  • the thermostable pullulanase described above the pH is preferably maintained between 5 and 7 and the optimum temperature should be between 85°C and 115°C .
  • the debranching is allowed to proceed until the desired degree of debranching has been obtained .
  • the precise degree of debranching needed to obtain the desired particle gel of the debranched amylopectin starch may vary depending upon the source of the starch and the precise properties desired in the resulting gel .
  • the degree of debranching is sufficient to convert more than about 80% of the amylopectin in the starch to short chain amylose and, more preferably, at least about 90% of the amylopectin .
  • essentially all (i . e. greater than 99% by weight) of the amylopectin is converted to short chain amylose.
  • the amount of short chain amylose can be measured by gel permeation chromatography as set forth in U . S . Patent No. 4,971 ,723, wherein short chain amylose is calculated from the relative area of the peak obtained within the molecular weight range of 500 to 20,000.
  • short chain amylose is calculated from the relative area of the peak obtained within the molecular weight range of 500 to 20,000.
  • preferably less than 20% of the amylopectin that was originally present will be present as molecular species having a molecular weight in excess of 20,000 g/mol, and most preferably, essentially no amylopectin having a molecular weight in excess of 20,000 g/mol will remain .
  • amylose if amylose is present, at least a portion thereof may be debranched to produce molecules above the 20,000 g/mol cut-off and molecules below the 20,000 g/mol cut-off.
  • amylopectin To measure how much of the material eluting between 500 g/mol and 20,000 g/mol is debranched amylopectin and how much is debranched amylose, it may be necessary to fractionate the starting starch into its amylose and amylopectin fractions and then debranch and elute each fraction separately.
  • the contact time of the solubilized starch is adjusted so that the starch is removed from the enzyme when the desired degree of debranching is obtained.
  • the debranching medium may be concentrated by removal of water therefrom, e. g . by evaporation , to facilitate precipitation .
  • the debranching medium may also be treated to remove impurities therefrom. Treatment with, for example, activated carbon will remove residual proteins and lipids that may contribute to off-flavors and/or colors .
  • the solution of debranched starch is then typically treated to isolate the debranched amylopectin starch therefrom.
  • the solution will be cooled, e.g. to ambient temperature, to reduce the solubility of the debranched starch therein and thereby cause the debranched amylopectin starch to form a precipitate.
  • the solution will typically be allowed to stand until substantial equilibrium is achieved between the supernatant and the precipitate.
  • the precipitate can be isolated from the supernatant, e. g . by centrifugation , but isolation from the supernatant is not necessary to form a useful product.
  • the isolated debranched amylopectin starch precipitate is typically washed and then dried (e. g . to a low moisture content, typically 3-12%) after isolation to allow for handling and storage prior to further processing .
  • drying techniques include spray drying, flash drying, tray drying, belt drying, and sonic drying .
  • the dried precipitate may be hygroscopic. Thus, some rehydration during handling -131-
  • the debranched amylopectin starch precipitate may also be otherwise chemically modified . Examples of such chemical modification include the product of reaction with bleaching agents (e. g . hydrogen peroxide, peracetic acid, ammonium persulfate, chlorine (e. g .
  • esterifying agents e. g . acetic anhydride, adipic anhydride, octenyl succinic anhydrides, succinic anhydride, vinyl acetate
  • esterifying agents e. g . acetic anhydride, adipic anhydride, octenyl succinic anhydrides, succinic anhydride, vinyl acetate
  • phosphorous compounds e. g . monosodium orthophosphate, phosphorous oxychloride, sodium tripolyphosphate, and sodium trimetaphosphate
  • etherifying agents e.g.
  • Such chemical modifications will typically be accomplished after the debranching step, but may be accomplished prior to the debranching or effected by using a modified starch as a starting material for the debranching step, provided such modification does not preclude debranching .
  • Dissolution is generally accomplished by mixing the debranched amylopectin starch with a major amount by weight of an aqueous medium, preferably tap water, and holding the mixture at a temperature which will cause at least a major amount by weight of the starch to dissolve (i . e. at least 50% by weight) .
  • an aqueous medium preferably tap water
  • tap water is the preferred liquid medium for the dissolution of the debranched starch
  • other liquids are suitable provided sufficient water is present to hydrate the particles of starch which form and, thus, result in a dispersion having the characteristics of a particle gel .
  • Sugar solutions, polyols, of which glycerol is an example, alcohols, particularly ethanol, isopropanol, and the like, are good examples of suitable liquids that can be in admixture with water in the liquid medium.
  • the amount of water will be sufficient to dissolve at least a major portion by weight of the debranched starch at an elevated temperature (e. g. 90°C) .
  • the ratio of water to debranched amylopectin starch solids will typically range from about 19: 1 to about 1 : 1 , more typically 9: 1 to about 2: 1 .
  • dissolution of the debranched amylopectin starch in the liquid medium will be facilitated by simple mixing of the debranched amylopectin starch and liquid medium. Heat can be applied to the mixture and/or the liquid medium can be preheated, as desired, to cause the debranched starch to dissolve.
  • the debranched amylopectin starch is dissolved under conditions such that the molecular fragments of debranched starch will associate to form particles . These particles form a dispersed solid phase within the aqueous media .
  • the formation of the particles can be considered precipitation of the debranched starch from solution, but the particles remain dispersed in the aqueous medium and do not settle out to an appreciable degree over any practical period .
  • the dissolution and particle formation can be accomplished in a number of somewhat different ways . I n certain embodiments, the debranched amylopectin starch is dissolved in the aqueous medium in which it will form a particle gel . The resulting solution is then cooled or allowed to cool, e.g. to ambient temperature, to allow the debranched starch to associate to form dispersed particles .
  • the debranched amylopectin starch will be dissolved in an aqueous medium which is removed (e. g . evaporated by spray drying) before the debranched amylopectin starch can associate to form the dispersed particles .
  • the resulting dried debranched amylopectin starch can then be stored as a stable dry powder prior to gel formation . Gel formation is then accomplished by dissolution of the dry powder in a liquid medium followed by association of the debranched starch to form dispersed particles .
  • the debranched amylopectin starch particles which make up the particle gel can be analyzed in a variety of ways . Rheological measurements can be made to determine the rheological characteristics of the resulting dispersion .
  • the aqueous dispersion of debranched amylopectin starch particles will exhibit a transition in dynamic elastic modulus (G') versus shear strain at less than about 50 millistrain , and preferably less than about 10 millistrain , said transition being from a substantially constant G' versus shear strain to a decreasing G ' versus shear strain .
  • G' dynamic elastic modulus
  • the transition indicates fractu re of the particle network within the particle gel and is typically a sharp transition .
  • the crystalline regions of particles derived from fully debranched waxy maize starch exhibit a diffraction pattern characteristic of a starch material consisting essentially of A-type starch crystals .
  • the crystalline regions of particles derived from substantially fully debranched common corn starch exhibit a diffraction pattern characteristic of a starch material consisting essentially of B-type starch crystals . Heating (e. g .
  • the use of the debranched amylopectin starch particles allows for the replacement of a substantial portion (e.g. from 10% to 100% by weight) of the fat and/or oil in a food formulation.
  • the precise level of replacement that is possible without significantly decreasing the organoleptic quality of the food will generally vary with the type of food. For example, in a French-style salad dressing, it is generally possible to completely replace the oil component that is normally present.
  • a major amount of the fat and/or oil e.g. about 50% to about 80% can be replaced with little effect on the organoleptic desirability of the food.
  • fat and/or oil examples include frostings (e.g. icings, glazes, etc.), creme fillings, frozen desserts (e.g. ice milk, sherbets, etc.), dressings (e.g. pourable or spoonable salad and/or sandwich dressings), meat products (e.g. sausages, processed meats, etc.), cheese products (e.g. cheese spreads, processed cheese foods), margarine, fruit butters, other imitation dairy products, puddings (e.g. ⁇ n-
  • mousse desserts e. g . chocolates, nougats, etc.
  • candy e. g . chocolates, nougats, etc.
  • sauces, toppings, syrups and so on e. g .
  • a debranched amylopectin starch will be used in an entirely new formulation to which it contributes fat-like organoleptic qualities but is not, in the strictest sense, replacing a pre-existing fat or oil ingredient.
  • the debranched amylopectin starch will have utility as a thickener, bodying agent, or the like in foods that normally do not have a significant fat or oil component.
  • the debranched amylopectin starch is incorporated into the food as an aqueous dispersion , typically comprised of a major amount (i . e. greater than
  • the isolated debranched amylopectin starch can be mixed with the food along with water and then subjected to dissolution and particle formation in those instances when the other ingredients of the food are capable of withstanding the conditions of dissolution, e.g . a salad dressing or imitation sour cream .
  • the debranched amylopectin starch can generally be heated while in a food system to dissolve a substantial portion of the particles . It appears that upon cooling, the debranched starch will reform into particles and the resulting food product displays acceptable organoleptic properties . I n some food systems, however, reformation of the particles may be inhibited or modified by the presence of an ingredient that can interact with the solubilized debranched starch . If undesirable results will occur, a foodstuff containing the debranched amylopectin starch particles should not be subjected to conditions (e. g . elevated temperature) which will cause the particles (i . e. a majority by weight thereof) to dissolve.
  • conditions e. g . elevated temperature
  • the food formulation is to be cooked or otherwise heated to temperatures sufficient to dissolve the particles, such heating should be completed prior to the addition of the debranched amylopectin starch to the food. It should be noted, however, that in many foods that are .cooked, e. g . cheesecake, the internal temperature and/or moisture availability may be insufficient to dissolve the starch particles . -it-
  • the terms “food” and “foodstuffs” are - intended broadly, as relating to both nutritional and/or functional food ingredients . It is contemplated that one or more food ingredients may be mixed with the aqueous dispersion of debranched amylopectin starch precipitate, or even dry mixed with the debranched amylopectin starch prior to particle gel formation .
  • the food ingredients in the food formulations of this invention include flavors, thickeners (e. g . starches and hydrophilic colloids) , nutrients (e. g . carbohydrates, proteins, lipids, etc. ) , antioxidants, antimicrobial agents, non-fat milk solids, egg solids, acidulants, and so on .
  • Hydrophilic colloids can include natural gum material such as xanthan gum, gum tragacanth, locust bean gum, guar gum, algin, alginates, gelatin, I rish moss, pectin, gum arabic, gum ghatti, gum karaya and plant hemicelluloses, e.g . corn hull gum. Synthetic gums such as water-soluble salts of carboxymethyl cellulose can also be used . Starches can also be added to the food. Examples of suitable starches include corn, waxy maize, wheat, rice, potato, and tapioca starches .
  • Non-fat milk solids which can be used in the compositions of this invention are the solids of skim milk and include proteins, mineral matter and milk sugar. Other proteins such as casein, sodium caseinate, calcium caseinate, modified casein, sweet dairy whey, modified whey, and whey protein concentrate can also be used herein .
  • Acidulants commonly added to foods include lactic acid, citric acid, tartaric acid, malic acid, acetic acid, phosphoric acid, and hydrochloric acid.
  • the other components of the various types of food formulations will be conventional, although precise amounts of individual components and the presence of some of the conventional components may well be unconventional in a given formulation.
  • the conventional other components for foods such as frozen desserts and dressings, are described in European Patent Publication No. 0 340 035, published November 2, 1989 (the pertinent disclosure of which is incorporated herein by reference), and the components and processing of table spreads is disclosed in U.S. Patent No. 4,869,919 (Lowery), the disclosure of which is incorporated by reference.
  • a particularly advantageous use of the debranched starch precipitates described herein may be the use thereof to replace a portion of the shortening used in a layered pastry article.
  • layered pastry articles In layered pastry articles (Danish, croissants, etc.), layers of a bread dough are assembled with a "roll-in” placed between the layers.
  • the roll-in commonly contains a “shortening” (i.e. a fat and/or oil component) from an animal (e.g. butter) or vegetable (e.g. partially hydrogenated -2.1-
  • soybean oil soybean oil
  • the assembled article optionally containing a filling or topping, is then baked to form a finished pastry.
  • At least a portion of the shortening of an otherwise conventional roll-in can be replaced with an aqueous dispersion of debranched amylopectin starch precipitate, preferably in admixture with an emulsifier (e. g . mono- and/or di-glycerides) , and used to make a layered pastry.
  • an emulsifier e. g . mono- and/or di-glycerides
  • a totally debranched, waxy maize starch precipitate was prepared and fragmented as follows .
  • I nto a 3-liter stainless steel beaker was placed 2000 grams of aqueous slurry containing 5% dry solids waxy corn starch .
  • the pH was adjusted to 4.5 using 0.5 N HCI and the beaker was placed in a 95°C water bath .
  • the slurry was stirred and allowed to gelatinize and heat at 93-95°C for 20-30 minutes .
  • the major portion of the resulting waxy starch paste (1150 grams paste) was placed into a pressure .reactor and heated to 160°C with stirring .
  • the resulting solution was allowed to set in a refrigerator to precipitate/crystallize.
  • the resulting slurry was centrifuged at about 10,000 g-force RCF in a Sorvall Centrifuge (GSA rotor) for 20 minutes .
  • the supernatant was decanted .
  • the sediment was resuspended in water to the original 20% solids concentration volume, heated to boiling then cooled and again allowed to precipitate/crystallize on standing in a refrigerator.
  • the resulting slurry was centrifuged as before and the sediment dried at 50°C on a stainless tray in a forced air oven .
  • the yield of product was calculated to be 81 .3% on a dry basis .
  • a 20.0% solids creme of the above product was prepared by simply blending at full speed in a Waring blender at 60°C for approximately 8 minutes with the temperature controlled . -2- ⁇ -
  • reaction mixture was heated to about 90°C to inactivate enzyme and the hot solution filtered through Whatman #2 filter paper in a Buchner funnel .
  • the slurry was concentrated via rotary evaporator to 20% solids , then placed into a refrigerator at 4°C overnight.
  • a series of debranched starch products were prepared from waxy maize starch under conditions similar to those employed in Examples 1 or 2, with isoamyiase or pullulanase, respectively. Variations in conditions employed and results are shown in Table 1 .
  • the gel samples were prepared using the debranched starches of Examples 3-7 by one of two procedures .
  • Examples 8 and 9 started with the dry powders from Examples 3 and 4, respectively.
  • To prepare a creme 15% solids suspensions were prepared then heated to about 90°C and held at 90°C with stirring for one minute wherein almost all the solid material appears to dissolve.
  • I n Examples 10, 11 , and 12, where limited sample was available 25% creme samples were prepared as in Example 1 from the dry powder of Examples 5, 6, and 7, respectively.
  • the cremes were diluted to 15% solids by adding deionized water, then heated with stirring to 90°C and held at 90°C for one minute.
  • All of the hot 15% solids solutions were allowed to cool to room temperature then stored in a refrigerator prior to being analyzed with a Bohlin Rheometer.
  • Dynamic strain sweep evaluations were performed using a model VOR Bohlin Rheometer, from Bohlin Rheologi, Inc. , East Brunswick, New Jersey, on the gels prepared above.
  • the strain sweep experiments were conducted with the creme products at 1 Hz frequency using a concentric cylinder geometry . During the test, strain was increased by changing oscillation amplitude and the dynamic elastic modulus (G') was measured as a function of strain .
  • the G' values correspond to the strength of the network structure in the creme.
  • the creme displays linear viscoelasticity at very low strains . , i . e. G' is -18-
  • Example 11 prepared from the powder of Example 6) appeared to be anomalous, and thus are not included here.
  • a particle gel of debranched amylopectin starch can be prepared from the debranched starch of Example 7 as follows .
  • a sample of 25 parts by weight of the dry debranched starch of Example 7 is mixed with 75 parts by weight of tap water and heated with stirring to 90°C and held at 90°C for several minutes . The hot solution is then allowed to cool to room temperature and then stored at about 5°C overnight.
  • a spoo ⁇ able dressing can be prepared from the creme of Example 13 as follows .
  • Titanium dioxide (Warner-Jenkinson) 0.08
  • a buttermilk dressing can be prepared from the creme of Example 13 as follows .
  • Titanium dioxide (Warner-Jenkinson) 0.10
  • a French dressing can be prepared from the creme of Example 13 as follows .
  • Titanium dioxide (Warner-Jenkinson) Paprika
  • a Dijon vinaigrette dressing can be prepared from the creme of Example 13 as follows .
  • An imitation sour cream can be prepared from the creme of Example 13 as follows .
  • Lactic acid 88% 0.40 Xanthan gum, Rhodigel (Rhone-Poulenc) 0.20
  • a 55% amylose corn starch (H I -SET C) is made up to 25% solids then jet cooked at 160°C with a retention time of 10 minutes at 160°C then cooled to TM 100°C .
  • the pH of the solution is adjusted to pH 6.0.
  • Novo thermostable pullulanase enzyme as described in WO 92/02614 is added at 50 units per gram of starch and the reaction is allowed to proceed at 100°C for 24 hours, at which time GPC analysis will show that less than 10% of the remaining amylose and amylopectin molecules are above about 100,000 molecular weight.
  • the debranched solution is treated with 3% w/w (weight by weight basis) of decolorizing carbon (based on starch dry substance weight) at 90°C .
  • the colorless carbon treated solution is cooled to 5°C for 16 hours to bring about crystallization .
  • the crystallized mass is dried in a spray drier at 15% solids after dilution with water.
  • the spray dried material is made up to 20% solids and heated from 50°C to 100°C at 0.05°C/minute then cooled to 100°C at 0.05°C/minute.
  • the heat treated material is treated at 20% solids at 80°C for 24 hours in 0.2 N HCI then cooled to room temperature.
  • the acidic slurry is adjusted to pH 4.5 with 10% NaOH and microfiltered to reduce the soluble saccharide content to less than 10% (measured at room temperature) .
  • the retentate slurry is spray dried at about 15% solids to give a heat stable, starch based fat replacer.
  • a gel is prepared from the dried product above by slurrying the fat replacer powder at 15% solids then heating to 90°C and holding at 90°C with stirring one minute wherein almost all the material dissolves. The solution is then cooled to about 4°C then stored at 4°C for about 10 hours or longer during which time a gel is formed. The gel may then be utilized in various food formulations as a fat replacing composition .

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Abstract

On décrit un procédé de préparation de denrées alimentaires à teneur en matière grasse réduite, utilisant un amidon d'amylopectine déstructuré. On dissout un amidon d'amylopectine déstructuré et on laisse ensuite se former une dispersion aqueuse de particules s'utilisant pour remplacer la matière grasse dans une grande variété de compositions alimentaires. L'amidon d'amylopectine déstructuré peut être dérivé d'un amidon contenant de l'amylopectine, par exemple de l'amidon de maïs ordinaire et de l'amidon de maïs cireux, par gélatinisation de l'amidon suivie d'un traitement avec une enzyme déstructurante, par exemple l'isoamylase ou pullulanase, et par précipitation dudit amidon déstructuré.
PCT/US1992/006645 1991-08-16 1992-08-07 Amidon d'amylopectine destructure remplacant la matiere grasse Ceased WO1993003629A1 (fr)

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US74638191A 1991-08-16 1991-08-16
US746,381 1991-08-16
US79829191A 1991-11-26 1991-11-26
US798,291 1991-11-26

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PCT/US1992/006646 Ceased WO1993003630A1 (fr) 1991-08-16 1992-08-07 Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse

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Cited By (17)

* Cited by examiner, † Cited by third party
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US5281276A (en) * 1992-03-25 1994-01-25 National Starch And Chemical Investment Holding Corporation Process for making amylase resistant starch from high amylose starch
WO1995010196A1 (fr) * 1993-10-15 1995-04-20 Opta Food Ingredients, Inc. Agent de texture a base d'amidon a haute teneur en amylose
US5409542A (en) * 1992-03-25 1995-04-25 National Starch And Chemical Investment Holding Corporation Amylase resistant starch product form debranched high amylose starch
US5480669A (en) * 1993-03-24 1996-01-02 National Starch And Chemical Investment Holding Corporation Method for increasing expansion and improving texture of fiber fortified extruded food products
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
EP1362919A1 (fr) * 2002-05-14 2003-11-19 National Starch and Chemical Investment Holding Corporation Produit à base d'amidon à digestion lente
EP1362517A1 (fr) * 2002-05-14 2003-11-19 National Starch and Chemical Investment Holding Corporation Produit à base d'amidon à digestion lente
US7189288B2 (en) 2004-10-08 2007-03-13 Tate & Lyle Ingredients Americas, Inc. Enzyme-resistant starch and method for its production
US7276126B2 (en) 2005-06-03 2007-10-02 Tate And Lyle Ingredients Americas, Inc. Production of enzyme-resistant starch by extrusion
US7608436B2 (en) 2006-01-25 2009-10-27 Tate & Lyle Ingredients Americas, Inc. Process for producing saccharide oligomers
US7674897B2 (en) 2005-09-09 2010-03-09 Tate & Lyle Ingredients Americas, Inc. Production of crystalline short chain amylose
US8057840B2 (en) 2006-01-25 2011-11-15 Tate & Lyle Ingredients Americas Llc Food products comprising a slowly digestible or digestion resistant carbohydrate composition
US8993039B2 (en) 2006-01-25 2015-03-31 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them

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* Cited by examiner, † Cited by third party
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US5338560A (en) * 1992-06-16 1994-08-16 Van Den Bergh Foods Company, Division Of Conopco, Inc. Edible plastic dispersion having a rapid gel-setting starch
AU661869B2 (en) * 1992-11-02 1995-08-10 National Starch And Chemical Investment Holding Corporation Extruded foods containing high amylose starch

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EP0372184A1 (fr) * 1988-10-14 1990-06-13 National Starch and Chemical Investment Holding Corporation Amidons partiellement déramifiés et procédé enzymatique pour leur préparation
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1991007106A1 (fr) * 1989-11-22 1991-05-30 Opta Food Ingredients, Inc. Agent gonflant insoluble derive de l'amidon, de qualite alimentaire
EP0486936A1 (fr) * 1990-11-19 1992-05-27 National Starch and Chemical Investment Holding Corporation Amylose à chaîne courte comme substitut des graisses dans les aliments

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US3881991A (en) * 1969-01-24 1975-05-06 Hayashibara Co Process for producing amylose powders having a mean degree of polymerization between 20{14 30

Patent Citations (4)

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EP0372184A1 (fr) * 1988-10-14 1990-06-13 National Starch and Chemical Investment Holding Corporation Amidons partiellement déramifiés et procédé enzymatique pour leur préparation
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1991007106A1 (fr) * 1989-11-22 1991-05-30 Opta Food Ingredients, Inc. Agent gonflant insoluble derive de l'amidon, de qualite alimentaire
EP0486936A1 (fr) * 1990-11-19 1992-05-27 National Starch and Chemical Investment Holding Corporation Amylose à chaîne courte comme substitut des graisses dans les aliments

Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5281276A (en) * 1992-03-25 1994-01-25 National Starch And Chemical Investment Holding Corporation Process for making amylase resistant starch from high amylose starch
US5409542A (en) * 1992-03-25 1995-04-25 National Starch And Chemical Investment Holding Corporation Amylase resistant starch product form debranched high amylose starch
US5470391A (en) * 1992-06-18 1995-11-28 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
US5480669A (en) * 1993-03-24 1996-01-02 National Starch And Chemical Investment Holding Corporation Method for increasing expansion and improving texture of fiber fortified extruded food products
WO1995010196A1 (fr) * 1993-10-15 1995-04-20 Opta Food Ingredients, Inc. Agent de texture a base d'amidon a haute teneur en amylose
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture
AU2003204155B2 (en) * 2002-05-14 2007-12-06 Brunob Ii B.V. Slowly digestable starch product
EP1362517A1 (fr) * 2002-05-14 2003-11-19 National Starch and Chemical Investment Holding Corporation Produit à base d'amidon à digestion lente
US6890571B2 (en) 2002-05-14 2005-05-10 National Starch And Chemical Investment Holding Corporation Slowly digestible starch product
US6929817B2 (en) 2002-05-14 2005-08-16 National Starch & Chemical Investment Holding Corporation Slowly digestible starch product
AU2003204158B2 (en) * 2002-05-14 2007-08-30 Brunob Ii B.V. Slowly digestable starch product
EP1362919A1 (fr) * 2002-05-14 2003-11-19 National Starch and Chemical Investment Holding Corporation Produit à base d'amidon à digestion lente
AU2003204155B8 (en) * 2002-05-14 2008-06-05 Brunob Ii B.V. Slowly digestable starch product
US7189288B2 (en) 2004-10-08 2007-03-13 Tate & Lyle Ingredients Americas, Inc. Enzyme-resistant starch and method for its production
US7955439B2 (en) 2004-10-08 2011-06-07 Tate & Lyle Ingredients Americas Llc Enzyme-resistant starch and method for its production
US7754017B2 (en) 2004-10-08 2010-07-13 Tate & Lyle Ingredients Americas, Inc. Enzyme-resistant starch and method for its production
US7276126B2 (en) 2005-06-03 2007-10-02 Tate And Lyle Ingredients Americas, Inc. Production of enzyme-resistant starch by extrusion
US7678555B2 (en) 2005-09-09 2010-03-16 Tate & Lyle Ingredients Americas, Inc. Production of crystalline short chain amylose
US7674897B2 (en) 2005-09-09 2010-03-09 Tate & Lyle Ingredients Americas, Inc. Production of crystalline short chain amylose
US7964718B2 (en) 2005-09-09 2011-06-21 Tate & Lyle Ingredients Americas Llc Production of crystalline short chain amylose
US7608436B2 (en) 2006-01-25 2009-10-27 Tate & Lyle Ingredients Americas, Inc. Process for producing saccharide oligomers
US8057840B2 (en) 2006-01-25 2011-11-15 Tate & Lyle Ingredients Americas Llc Food products comprising a slowly digestible or digestion resistant carbohydrate composition
US8993039B2 (en) 2006-01-25 2015-03-31 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US9868969B2 (en) 2006-01-25 2018-01-16 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US9957537B2 (en) 2006-01-25 2018-05-01 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US9963726B2 (en) 2006-01-25 2018-05-08 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US10344308B2 (en) 2006-01-25 2019-07-09 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them
US12161142B2 (en) 2019-11-28 2024-12-10 Tate & Lyle Solutions Usa Llc Methods for using high-fiber, low-sugar soluble dietary fibers

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IL102827A0 (en) 1993-01-31
WO1993003630A1 (fr) 1993-03-04
CA2115056A1 (fr) 1993-03-04
AU2446792A (en) 1993-03-16
AU2460792A (en) 1993-03-16
CA2115054A1 (fr) 1993-03-04

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