[go: up one dir, main page]

WO1999008553A1 - Compositions renfermant des additifs alimentaires encapsules et leur utilisation - Google Patents

Compositions renfermant des additifs alimentaires encapsules et leur utilisation Download PDF

Info

Publication number
WO1999008553A1
WO1999008553A1 PCT/DK1998/000357 DK9800357W WO9908553A1 WO 1999008553 A1 WO1999008553 A1 WO 1999008553A1 DK 9800357 W DK9800357 W DK 9800357W WO 9908553 A1 WO9908553 A1 WO 9908553A1
Authority
WO
WIPO (PCT)
Prior art keywords
composition according
component
food
dough
edible fatty
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/DK1998/000357
Other languages
English (en)
Inventor
Ejvind Windel Kringelum
Lars Berlin Obel
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.)
International N&H Denmark ApS
Original Assignee
Danisco AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Danisco AS filed Critical Danisco AS
Priority to AU87979/98A priority Critical patent/AU8797998A/en
Publication of WO1999008553A1 publication Critical patent/WO1999008553A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Definitions

  • the present invention relates to the field of processing of food systems such as flour doughs that include a food additive which has an undesirable effect on another component present in the food system.
  • a food additive in a food system including e.g. a flour dough system with the aims of obtaining the particular effect associated with that food additive.
  • a food additive the addition of which is desirable in respect of a particular effect in the food system either during the preparation of such a system, during the processing hereof or in the finished food product resulting from processing the food system, may have an undesirable effect on other components of the food system.
  • a preserving/antimicrobial agent to a food system with the objective of extending the shelf life of the finished food product.
  • the processing of such a food system includes that a viable culture of a microorganism is added to the food system to obtain a desired effect as the result of the metabolic activity of the culture, this activity may become reduced or may not occur at all due to the inhibitory effect of the preserving agent on the microbial culture.
  • the undesirable interaction effect may also be an interaction between a food additive and another chemical food system component which results in an undesired structural or functional modification of such a component at a point in time where the occurrence of such modifications are not appropriate.
  • a primary objective of the present invention is to provide the means of preventing that undesirable interactions between a food additive and other components of the food systems occur, at least during part of the processing of such systems.
  • the invention pertains in a first aspect to an edible composition
  • an edible composition comprising a food additive component which, when it is brought into contact with a second component present in a food system to be processed, at least during part of the processing time, has an undesirable effect on said second component
  • said food additive component being in the form of particles encapsulated by an encapsulation structure preventing that the food additive initially is brought into contact with the second component, the encapsu- lation being degradable at a later point in time under preselected conditions during the processing of said food system, whereby, as a result of the food additive component initially being encapsulated, the undesirable effect on the second component can be avoided at least during part of the processing time for said food system
  • said encapsulating structure comprising an edible fatty component comprising a hydrophilic substance which does not in itself provide an encapsulation but which improves the characteristics of the encapsulation.
  • a method of producing a food product comprising processing a food system comprising a composition as defined above and one or more further component (s) on which the food additive component of the composition has an undesirable effect, under conditions where the encapsulation is degraded at a later point in time under pre-selected conditions during the processing of said food system, whereby, as a result of the food additive component initially being encapsulated, the undesirable effect on the second component can be avoided at least during part of the processing time for said food system.
  • the invention pertains to a dough improving composition
  • a dough improving composition comprising a dough additive component which, when it is brought into contact with a second component present in a dough system to be processed, at least during part of the processing time, has an undesirable effect on said second component, said dough additive component being in the form of particles encapsulated by an encapsulation structure preventing that the dough additive initially is brought into contact with the second component, the encapsulation being degradable at a later point in time under preselected conditions during the processing of said food system, whereby, as a result of the dough additive component initially being encapsulated, the undesirable effect on the second component can be avoided at least during part of the processing time for the dough, said encapsulating structure comprising an edible hydrocolloid, an edible polymer and/or an edible fatty component comprising a hydrophilic substance which does not in itself provide an encapsulation but which improves the characteristics of the encapsulation, and to a method of preparing a baked product, said method comprising that a dough improving composition as
  • the edible composition according to the invention comprises a food additive component in the form of particles which are encapsulated by an encapsulating component providing an encapsulation structure which is degradable or disintegratab- le at conditions occurring during the processing of a food system to which the edible composition is added.
  • an encapsulating component providing an encapsulation structure which is degradable or disintegratab- le at conditions occurring during the processing of a food system to which the edible composition is added.
  • food additive is used herein in its conventional meaning and the skilled person will understand that it includes at least the following major groups of additives, the utility and effects of which are well-known in the art: antioxidants, sweeteners, flavourings, colours, preservatives, enzymes, nutritive additives such as vitamins and minerals, emulsifiers, pH control agents such as acidulants, hydrocolloids, antifoams and release agents, flour improving or strengthening agents, raising or leavening agents, gases and chelating agents.
  • a food system refers to a mixture of all the ingredients of a particular food product prior to the processing steps which result in the finished food product.
  • processing steps include a heating step such as boiling, frying, microwave cooking or baking.
  • a food system includes a flour dough system.
  • food additives are added to food systems with the objective of obtaining certain desirable effects during processing of the food systems or in the finished food product such as e.g. a preserving effect, a viscosity or consistency controlling effect, an emulsifying effect, an enzy- matic effect or a dough or bread improving effect including an increased bread volume or an extended shelf life
  • food additives may also under certain conditions exert undesired effects on other components of the food system during the processing hereof.
  • the desired effect of a food additive may in many instances not be absolutely required during early stages of the food system processing. This is e.g. the case when the desired effect is one which should primarily occur in the finished food product resulting from the processing of a food system such as e.g. a shelf life extension or a preserving effect with the aims of controlling microbial spoilage. It may also be the case when the occurrence of an effect including a particular consistency regulating effect such as e.g. a thickening effect, a viscosity enhancement effect, a gelling effect or an enzymatic effect is not required or is even undesired during initial stages of the food system processing.
  • a particular consistency regulating effect such as e.g. a thickening effect, a viscosity enhancement effect, a gelling effect or an enzymatic effect is not required or is even undesired during initial stages of the food system processing.
  • this deferment is achieved by providing the food additive component of the edible compo- sition in the form of particles which are encapsulated by an encapsulating component providing an encapsulation which is degradable/disintegratable or can be broken down under certain conditions occurring during the food system processing.
  • the expression “degradable or disintegratab- le” refers to any physical or chemical condition under which the encapsulation is broken down or disrupted to an extent that permits the food additive component to become released to exert its food additive effect.
  • the encapsulation may e.g. be disintegrated by heating to above its melting point, by dissolution or by enzymatic degradation. It will be understood that the terms “encapsulating” and “encapsulation” are equivalent to the term “coating” which is frequently used in the art.
  • Cultures of selected microorganisms are, as it is mentioned above, used conventionally as components of many food systems to confer a desired effect during processing or subsequently during storage of the finished food product.
  • Such cultures include viable cultures of selected bacterial, fungal and yeast species.
  • Well-known examples of such useful selected bacterial species include lactic acid bacterial species such as Lactococcus spp., Lactobacillus spp., Leuconostoc spp., Pediococcus spp. and Streptococcus spp., and Bifidobacterium spp. Starter cultures of these bacterial species are used extensively in the manufacturing of dairy products, meat products, wine and fruit juices, bread products and vegetable products .
  • microbial culture components which are useful in the food industry are cultures of filamentous fungi such as e.g. Penicillium spp. which are used in the manufacturing of cheese and other dairy products .
  • viable cultures of yeast is commonly used in food manufacturing in the form of baker's yeast as leavening agent in dough systems, distiller's yeast, brewer's yeast and as wine fermentation cultures.
  • the composition according to the invention comprises a food additive component which is a compound having a limiting effect on the desired function of viable cells in a food system, including a compound which has an inhibitory or biocidal effect on second component viable microbial cells.
  • a typical example of such a food additive compound is a preserving agent which may also be referred to as an antimicrobial agent.
  • Preserving agents which are commonly permitted for use in food manufacturing and which can be used in accordance with the invention include sorbic acid, sorba- tes, benzoic acid, benzoates, parabens including methyl, ethyl, propyl and heptyl parabens, propionic acid, propionates, nitrous acid, nitrites, S0 , sulphites and bacteriocins such as nisin.
  • sorbic acid sorba- tes
  • benzoic acid benzoates
  • parabens including methyl, ethyl, propyl and heptyl parabens
  • propionic acid propionates
  • propionates propionates
  • nitrous acid nitrous acid
  • nitrites S0
  • sulphites bacteriocins
  • the above food additives in the form of the composition according to the invention in food systems comprising viable microbial cultures, with the objective of deferring or preventing inhibitory effects on such cultures
  • the provision of the additives as encapsulated and therefore initially inactive particles may also be advantageous in other respects, e.g. with respect to deferment of oxidizing effects, pH decrease or undesired sensory effects.
  • compositions according to the invention are a composition comprising an encapsulated antifungal compound having an inhibitory effect on fungal or bacterial spoilage including spoilage caused by Bacillus spp. (ropiness) of baked products including yeast leavened bakery products.
  • a mould inhibiting agent is selected for such a purpose which has a relatively low inhibitory effect on baker's yeast, it is well-known in the art that it is required to add a higher amount of yeast to a dough or batter composition when preserving agents are used as compared to dough or batter sys- terns without preserving agent .
  • Particularly useful bread preserving agents are propionic acid and propionates, including sodium and calcium propionate which are used in bakery products to inhibit mould growth on or in the products after manufacturing.
  • such anti- mould agents are added to bakery products in an amount in the range of 0.1 to 0.625 wt%, calculated on the flour.
  • the edible composition comprises as the food additive component a propionate. It has surprisingly been found such an antimicrobial agent when added to a dough in the form of particles encapsulated with a fatty substance which melt during baking has a higher antimicrobial effect as compared to the same amount of the agent which is added as the non- encapsulated salt.
  • One further useful aspect of the invention is that it provides the means of deferring the effect of a texture or consistency controlling compound present in the food system until at a point in time during the processing of the food system where it is desired that such an effect occurs.
  • a deferment is advantageous is a food system where it is desired to obtain a gelling or an increased viscosity towards the end of the processing whereas the occurrence of gelling or increase in viscosity is unde- sirable during the initial stages of the processing.
  • Typical food gelling agents include high methoxyl pectin, low metho- xyl pectin, carrageenan, agar-agar and alginate.
  • gelling agents there are specific conditions which causes the gelling to occur: high methoxyl pectins gel at pH values below 4 (in the presence of high amount of soluble solids) , low methoxyl pectins in the presence of Ca 2+ , carrageenan in the presence of K + or Ca 2+ , agar-agar at temperatures below 32-39°C and alginates at pH below 4 or presence of Ca 2+ .
  • the composition according to the invention comprises as the food additive component a compound which, when brought into contact with a second component texture or consistency controlling compound causes an undesirable or untimely texture or consistency alteration to occur including a food additive component which causes a potential gelling or viscosity enhancing agent to alter the texture or consistency at an undesired point of time during processing of the food system.
  • the food additive component can be an agent which causes a gelling agent to gel such as a metal salt or an acidulant.
  • a metal salt or an acidulant include alkaline or earth alkaline metal salt which are soluble in an aqueous food system such as sodium, potassium and calcium salts.
  • Useful acidulants can e.g. be selected from edible organic acids such as citric acid, lactic acid, malic acid, tartaric acid or acetic acid.
  • a food additive component may also be obtained by providing the component in the edible composition accord- ing to the invention as the encapsulated food additive compo- nent which will thereby be prevented from interacting with a protein at a pH where precipitation of the protein normally occurs.
  • Such an embodiment is i.a. useful in the manufacturing of acidified milk products where stabilizing agents such as e.g. pectins are added.
  • stabilizing agents such as e.g. pectins are added.
  • pectin is not added to such food systems until after acidification in order to avoid undesired precipitation of milk protein at an early stage of the processing.
  • the edible composition may as the encapsulated food additive comprise any antioxidant, sweetener, flavouring agent, colour, preservative, enzyme, nutritive additive such as a vitamin and a mineral, emulsifier, pH control agent such as an acidulant, hydrocolloid, antifoam and release agent, flour improver and raising agent, gas generating compound and chelating agent .
  • a further example of application of a composition according to the invention is to provide or control enzymatic activities in a food system or in a finished food product during storage hereof, whereby one or more of the enzymes, its substrate and possibly co-factors or enzyme inhibitors are incorporated in encapsulated form into the composition whereby the enzymatic activity is not initiated or possibly inhibited until the encapsulation is degraded during processing of the food system.
  • enzymatic activities may be enzymes which contribute to the maturation of cheese, but whose activity is undesirable in the cheese milk, or enzymes which have a starch degrading or a hemicellulose degrading activity in a dough but for which it is desired to defer the effect until during the baking process.
  • dough improving enzymes examples include hemicellula- ses or xylanases and amylases.
  • hemicellula- ses or xylanases examples include hemicellula- ses or xylanases and amylases.
  • the present invention provides the means of such a deferred or controlled release of the effect of dough improving enzymes.
  • the primary objective of providing the food additive component of the composition as encapsulated particles is, as it is mentioned above, to prevent or avoid any undesired effect the food additive may have in the food system on any other component present in the food system such that the release of the desired effect of the food additive is deferred until at a selected point in time during processing and/or storage of the finished food product resulting from the processing.
  • selected point in time indicates that the type of encapsulating component and the amount of the layer of this component is selected so as to control during the processing of the food system the point in time where the encapsulation is disintegrated, degraded or broken down to release the food additive to provide the desired effect hereof.
  • the conditions under which the degradation of the encapsulation structure is effected depends on the type of the encapsulating component (s) of the encapsulation.
  • the degradation will be triggered by adding the composition to an aqueous phase.
  • the encapsulating component is a fatty substance
  • the degradation of the component will occur as a result of heating the food system, the point in time when this occurs depending on the melting point of the substance and the amount of the encapsulating layer of the substance.
  • fatty encapsulating substances having varying melting points in the range of 20 to 100°C, such as e.g. having melting points which is at least 30°C, e.g. in the range of 50 to 90°C including the range of 60 to 80°C.
  • the degradation of the encapsulation structure results from the activity of an enzyme being pres- ent and active in the food system during processing, or from changes of the chemical or physical conditions occurring in the food system during processing or in the finished food product during storage. Examples of such changes include changes of pH, water activity or enzymatic activity.
  • useful encapsulating components include edible fatty components, hydrocolloids and polymers.
  • fatty substances are particularly preferred. Suitable fatty substances include monoglycerides, diglycerides, mono/diglycerides and triglycerides of edible fatty acids, or mixtures hereof. Mono- and diglycerides can be further esterified with other organic acids such as acetic acid, lactic acid, diacetyl tartaric acid or citric acid.
  • the edible fatty acids of the above mono-, di- or triglycerides and esterified mono- or diglycerides may be saturated or unsaturated fatty acids containing e.g. 6 to 22 carbon atoms such as 14 to 22 carbon atoms.
  • the melting point of the encapsulating component can be preselected.
  • the glyceride is an acylated glyceride, particularly useful substances being succinylated or acetylated glycerides (also referred to as acetoglycerides) including acetylated monoglycerides. It is also contemplated that lecithins can be used as the encapsulating component.
  • Useful encapsulating compounds also include sucrose esters of edible fatty acids, polyglycerol esters of edible fatty acids, sodium or calcium stearoyl lactylate, sorbitan esters of edible fatty acids such as e.g. sorbitan monostearate and sorbitan tristearate, and propylene glycol esters of edible fatty acids.
  • sucrose esters of edible fatty acids polyglycerol esters of edible fatty acids, sodium or calcium stearoyl lactylate
  • sorbitan esters of edible fatty acids such as e.g. sorbitan monostearate and sorbitan tristearate
  • propylene glycol esters of edible fatty acids propylene glycol esters of edible fatty acids.
  • the term "monoglyceride” includes different species in respect of the fatty acid radical. Thus, the term will include commercial products comprising a mixture of monoglyceride species such as species comprising a range of C 6 to C 22 fatty acid
  • further useful encapsulating compounds include edible waxes such as carnauba wax, candelilla wax and bees wax.
  • edible fatty components are particularly suitable for providing the encapsulating structure of the edible compositions of the invention, it is also possible to provide an encapsulating structure that, in addition to the fatty component, comprises a hydrocolloid and/or a polymer including those mentioned in the following.
  • the fatty component typically comprises at least 25 wt% such as at least 50 wt% including at least 75 wt%.
  • hydrophilic substance which in itself does not provide an encapsulating structure in the encapsulation can improve the characteristics of the encapsulation such as the provision of a more dense structure and improved disintegration characteristics.
  • hydrophilic substances for which such an advantageous effect is contemplated include glycerol, polyglycerols, polysorbates such as polyoxyethylene sorbitan esters of edible fatty acids.
  • the amount of such a hydrophilic substance in the encapsulating structure is in the range of 0.1 to 25 wt% including the range of 0,5 to 20 wt%. In specific embodiments the amount of the hydrophilic substance is up till and including 1 wt% of the encapsulating structure.
  • encapsulating components include protein hydrocolloids of animal origin such as gelatin and carbohydrate hydrocolloids of plant or microbial origin.
  • This group of hydrocolloids are generally grouped as linear (cellulose, amylose, pectin, carrageenan, alginate and agar) , single branch (dextran) , substituted linear (locust bean gum, guar gum) and branch-on-branch (amylopectin, gum arabic) hydrocolloids.
  • the encapsulating component can also be one of such hydrocolloids which is chemically modified such as e.g. carboxymethyl cellulose (CMC) , cellulose acetate butyrate, or modified starches, including as an example a starch adipate.
  • CMC carboxymethyl cellulose
  • edible polymers such as e.g. polyvinylpyrrolidone, polyethylene wax, ethylene/vinyl acetate copolymer or phthalate compounds, can be used in accordance with the invention as the encapsulating compound.
  • the food additive component of the edible composition is in the form of encapsulated particles.
  • a suitable size of such particles in terms of their largest average diameter is in the range of 50 ⁇ m to 5000 ⁇ m such as e.g. in the range of 50 ⁇ m to 4000 ⁇ m, inclu- ding the range of 50 ⁇ m to 3000 ⁇ m and the range of 50 ⁇ m to 2000 ⁇ m, such as 100 to 1000 ⁇ m including 200 to 500 ⁇ m.
  • composition according to the invention in a flour dough system, it may be advantageous that not more than 10% of the particles have an average largest particle diameter which exceeds 450 ⁇ m and/or that not more than 30% of the particles have an average largest particle diameter which is less than 100 ⁇ m.
  • the appropri- ate amount of encapsulating component will i.a. depend on the particle size of the food additive, the type and characteristics of the encapsulating component itself, e.g. its melting point, and the stage of the food system processing where it is desired to have the food additive and its effect released.
  • the proportion of the encapsulating component is in the range of 5 to 95 wt% of the composition, e.g. in the range of 10 to 80 wt% including the range of 20 to 60 wt% such as e.g. about 40 to 50 wt%.
  • the proportion of encapsulating structure is less than 67 wt% of the composition.
  • composition according to the invention may contain any further components which are useful as ingredients in a food system and which the skilled artisan can readily select.
  • the composition may be provided as a dry or a pourable aqueous pre-mix for a particular type of food system comprising one or more ingredients typically used in such a food system.
  • An example hereof is a dough ingredient pre-mix additionally containing conventional dough ingre- derives such as oxidizing agents, salt, emulsifiers, dough improving agents such as enzymes, e.g. selected from starch degrading enzymes, hemicellulases, xylanases, oxidoreductases and lipases.
  • the invention in another aspect, relates to a dough improving composition
  • a dough additive component that is in the form of particles encapsulated by an encapsulating structure as described above.
  • the expression "dough additive component” includes any conventionally used agents including those mentioned above such as additives that limit the function of yeast cells that are included in the dough system as a leavening agent.
  • Other additives which can be used in the composition includes enzymes that have an improving effect on the dough properties or those of the finished products including baked products.
  • the dough additive is a preserving agent such as propionic acid or a salt hereof including calcium propionate, benzoic acid or a salt thereof, parabens, sorbic acid or sorbates, a bacteriocin or any mixture of such agents.
  • a preserving agent such as propionic acid or a salt hereof including calcium propionate, benzoic acid or a salt thereof, parabens, sorbic acid or sorbates, a bacteriocin or any mixture of such agents.
  • the dough improving composition is one which, when it is added to a yeast-containing dough, results in that a leavening effect as determined by the specific volume of the baked product is obtained which is the same as that obtained in a dough of an essentially identical composition but where the dough additive component is not encapsulated, and processed under essentially identical conditions, which contains an amount of yeast that is at least 20% higher such as at least 25% higher, e.g.
  • composition which, when it is added to a dough, results in an extension of the time period where the baked product is not attacked by spoilage microorganisms such as fungal species or bacteria, which is at least one day as compared to a baked product made from an essentially identical dough that is processed under essentially identical conditions, but where the preserving agent is not encapsulated.
  • the dough improving composition of the invention may, as mentioned above, comprise as the dough improving additive, an enzyme that has an improving effect on the dough properties and the properties of the finished product.
  • an enzyme include a hemicellulase such as a xylanase, a xylosidase and an alpha-glucoronidase, a starch degrading enzyme, a lipase, a protease and an oxidoreductase such as glucose oxidase or hexose oxidase.
  • the dough improving composition comprises both a preserving agent and a dough improving enzyme.
  • These two additives can be encapsulated in one and the same particle or they can be encapsulated separately such that the composition comprises a mixture of particles.
  • the encapsulated food additive component of the composition according to the invention is typically provided by admixing the active food additive component with the encapsulating component under conditions where the encapsulating component is in a liquid or dissolved state followed by subjecting the mixture to a process step permitting the encapsulating compo- nent to become solid.
  • a process step may e.g. be a spray drying step, a spray cooling step, a drying step or a chemical treatment causing the encapsulating component to become a coherent solid layer surrounding the active food additive component and/or second component .
  • the food additive component is typically provided by processes which in the art are generally referred to as matrix coating and layered coating methods, the latter method being performed in fluid bed equipment in which the particles of food additive is coated or encapsulated by spraying the encapsulating component onto the fluidized particles.
  • the invention pertains to a method of producing a food product, comprising processing a food system comprising a composition according to the invention and at least one component on which the food additive component has an undesired effect, under conditions where the encapsulation is degraded at a later point in time under pre-selected conditions during the processing of said food system, whereby, as a result of the food additive component initially being encapsulated, the undesirable effect on the second component can be avoided at least during part of the processing time for said food system.
  • the conditions under which degradation of the encapsulation structure occurs include heating which e.g. will cause a fatty encapsulating component to melt. Typical examples hereof is the heating conferred to a bread dough during the baking hereof or the heating of a fruit preserve, marmalade, jam or jelly system. Such conditions may also include a slow or controlled dissolution of the encapsulating component in the aqueous phase of the food system during processing of the system or during storage of the finished food product.
  • the encapsulation component may also be one which causes the encapsulation to become degraded under particular pH conditions in which case the degradation will occur either during processing if a pH change occurs or during storage of the finished food product during which a pH change takes place.
  • the method according to the invention is a method wherein the food system is a batter or a dough or a food system which is selected from the group consisting of a meat product mixture, a milk-derived product, a fruit product mixture and a vegetable product.
  • a composition comprising encapsulated calcium propionate was prepared by mixing under stirring equal parts (weight) of calcium propionate and a molten commercial distilled monoglyceride (DIMODAN ® PVP, Danisco Ingredients, Brabrand, Denmark) of edible fatty acids made from fully hydrogenated palm oil having an iodine value of at the most 2 and a dropping point of about 69°C.
  • DIMODAN ® PVP molten commercial distilled monoglyceride
  • the resulting mixture was spray cooled to obtain matrix coated particles of calcium propionate having an average largest particle diameter of about 300 ⁇ m.
  • the basic recipe for the sponge was the following (figures in bracket are Baker's %) :
  • the basic recipe for the dough was the following:
  • High fructose corn syrup 240 g (12.0)
  • the sponge component was prepared by mixing the ingredients for 1 minute at low agitation followed by mixing for 3 mi- nutes at medium agitation. The mixture was allowed to ferment for 3 hours.
  • the dough component was prepared by mixing the dough ingredients for 1 minute at low agitation followed by 14 minutes at medium agitation. The two components were mixed and the sponge and dough mixture was allowed to rest for 5 minutes followed by scaling to dough pieces of 13 ounces each which were allowed to rest for 5 minutes. The dough pieces were sheeted following by proofing for 60 minutes at 40.5°C/85°RH. The rested dough was baked at 218°C for 18 minutes .
  • the baked bread was tested for specific volume (ml per g) using the conventional rape seed replacement method.
  • the bread was allowed to cool for 60 minutes and subsequently sliced and bagged.
  • the sliced loaves were then stored at ambient temperature and inspected visually for the occurrence of mould growth.
  • the results of the tests are summarized in the below Table 2.1.
  • test 3 where the same amount of instant dry yeast was added as in test 1 had a significantly improved specific volume effect over test 1. Since the only difference between test 1 and test 3 was that the calcium propionate in test 3 was in form of the encapsulated composition it is reasonable to assume that the improved effect is ascribable to the fact that the yeast in test 3 was not in contact with the calcium propionate while it was active with respect to leavening activity.
  • the basic recipe for the dough was the following (figures in brackets are Baker's %) :
  • High fructose corn syrup 300 g 15.0
  • the dough component was prepared by mixing the dough ingredients for 1 minute at low agitation followed by 13 minutes at medium agitation and the dough mixture was then allowed to rest for 5 minutes followed by scaling to dough pieces of 13 ounces each which were allowed to rest for 5 minutes .
  • the dough pieces were sheeted following by proofing for 60 minutes at 40.5°C/85°RH.
  • the rested dough was baked at 218°C for 18 minutes.
  • the baked bread was tested for specific volume (ml per g) using the conventional rape seed replacement method.
  • test 3 where the same amount of instant dry yeast was added as in test 1 had a significantly improved specific volume effect over test 1 and that the encapsulation of calcium propionate can compensate for a 40% increase of the amount of yeast (test 2) .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne des compositions comestibles comprenant des particules encapsulées d'un additif alimentaire qui, s'il n'est pas encapsulé, a un effet indésirable sur d'autres composants d'un circuit alimentaire. De préférence, on réalise l'encapsulation avec un corps gras comprenant une substance hydrophile telle que le glycérol ou les polyglycérols. Selon des modes de réalisation utiles, l'additif alimentaire encapsulé est un agent conservateur ayant un effet inhibiteur sur les culture de levure ou les cultures starter de micro-organismes, ou encore une enzyme ou un composé, dont la présence dans un circuit alimentaire entraîne la gélification des agents gélifiants ou la modification de la viscosité des agents stabilisants. En particulier, cette composition est une composition améliorant la pâte de cuisson comprenant un agent conservateur renfermant de l'acide propionique et des sels de celui-ci.
PCT/DK1998/000357 1997-08-20 1998-08-18 Compositions renfermant des additifs alimentaires encapsules et leur utilisation Ceased WO1999008553A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU87979/98A AU8797998A (en) 1997-08-20 1998-08-18 Compositions containing encapsulated food additive and their use

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US5609597P 1997-08-20 1997-08-20
US60/056,095 1997-08-20
DK0952/97 1997-08-20
DK95297 1997-08-20

Publications (1)

Publication Number Publication Date
WO1999008553A1 true WO1999008553A1 (fr) 1999-02-25

Family

ID=26064958

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1998/000357 Ceased WO1999008553A1 (fr) 1997-08-20 1998-08-18 Compositions renfermant des additifs alimentaires encapsules et leur utilisation

Country Status (2)

Country Link
AU (1) AU8797998A (fr)
WO (1) WO1999008553A1 (fr)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002019828A1 (fr) * 2000-09-08 2002-03-14 Novozymes A/S Composition de pate de cuisson comprenant une enzyme encapsulee dans un lipide
WO2003101196A1 (fr) * 2002-05-30 2003-12-11 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Enveloppes antimicrobiennes
EP1413202A1 (fr) * 2002-10-22 2004-04-28 CSM Nederland B.V. Ingrédients fonctionnels encapsulés avec des lipides utilisés dans des produits de boulangerie
WO2004045319A1 (fr) * 2002-11-18 2004-06-03 Danisco A/S Produit encapsule et procede de preparation et d'utilisation de celui-ci
WO2004068967A1 (fr) * 2003-02-03 2004-08-19 General Mills, Inc. Compositions de pate a cuisson comprenant un acide organique encapsule et un agent antimicrobien naturel
JP2007525995A (ja) * 2004-03-04 2007-09-13 シーエスエム ネーダーランド ビー．ブイ． 機能性食品添加物を含有する粒状体及びその製造方法
US7575769B2 (en) 2003-09-19 2009-08-18 Innovative Cereal System Llc Preparation of an edible product from dough
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US9277763B2 (en) 2013-06-27 2016-03-08 Starbucks Corporation Biopreservation methods for beverages and other foods
WO2019108064A1 (fr) 2017-11-30 2019-06-06 Purac Biochem B.V. Composition pour la conservation du pain

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622350A (en) * 1969-05-12 1971-11-23 Merck & Co Inc Process of coating table salt
US3956173A (en) * 1974-07-05 1976-05-11 Hercules Incorporated Preparation of gels based on carrageenan
GB1458625A (en) * 1974-05-23 1976-12-15 Distillers Co Yeast Ltd Bread and ingredients for its production
EP0030448A1 (fr) * 1979-12-06 1981-06-17 THE PROCTER & GAMBLE COMPANY Procédé de fabrication de produits alimentaires fortifiés contenant un amino-acide soufré stabilisé
JPS57100179A (en) * 1980-12-16 1982-06-22 Nissan Gosei Kogyo Kk Mixing method of particulate or granular saccharide with amino acid
WO1996022676A1 (fr) * 1995-01-25 1996-08-01 M-Cap Technologies Particules de sel encapsulees pour la cuisson au four de produits de boulangerie leves a l'aide de levures

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3622350A (en) * 1969-05-12 1971-11-23 Merck & Co Inc Process of coating table salt
GB1458625A (en) * 1974-05-23 1976-12-15 Distillers Co Yeast Ltd Bread and ingredients for its production
US3956173A (en) * 1974-07-05 1976-05-11 Hercules Incorporated Preparation of gels based on carrageenan
EP0030448A1 (fr) * 1979-12-06 1981-06-17 THE PROCTER & GAMBLE COMPANY Procédé de fabrication de produits alimentaires fortifiés contenant un amino-acide soufré stabilisé
JPS57100179A (en) * 1980-12-16 1982-06-22 Nissan Gosei Kogyo Kk Mixing method of particulate or granular saccharide with amino acid
WO1996022676A1 (fr) * 1995-01-25 1996-08-01 M-Cap Technologies Particules de sel encapsulees pour la cuisson au four de produits de boulangerie leves a l'aide de levures

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8230, Derwent World Patents Index; Class B05, AN 82-62831E, XP002048079 *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002019828A1 (fr) * 2000-09-08 2002-03-14 Novozymes A/S Composition de pate de cuisson comprenant une enzyme encapsulee dans un lipide
WO2003101196A1 (fr) * 2002-05-30 2003-12-11 Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno Enveloppes antimicrobiennes
EP1413202A1 (fr) * 2002-10-22 2004-04-28 CSM Nederland B.V. Ingrédients fonctionnels encapsulés avec des lipides utilisés dans des produits de boulangerie
WO2004037004A3 (fr) * 2002-10-22 2004-10-21 Csm Nederland Bv Ingredients de boulangerie fonctionnels encapsules
KR100818775B1 (ko) * 2002-10-22 2008-04-02 씨에스엠 네덜란드 비.브이. 캡슐화된 기능성 제빵 성분
WO2004045319A1 (fr) * 2002-11-18 2004-06-03 Danisco A/S Produit encapsule et procede de preparation et d'utilisation de celui-ci
WO2004068967A1 (fr) * 2003-02-03 2004-08-19 General Mills, Inc. Compositions de pate a cuisson comprenant un acide organique encapsule et un agent antimicrobien naturel
EP2286673A3 (fr) * 2003-02-03 2012-02-29 General Mills, Inc. Compositions pour pâtes comprenant un acide organique encapsulé
US7981452B2 (en) 2003-09-19 2011-07-19 Innovative Cereal System Llc Preparation of an edible product from dough
US7575769B2 (en) 2003-09-19 2009-08-18 Innovative Cereal System Llc Preparation of an edible product from dough
US8545917B2 (en) 2003-09-19 2013-10-01 Innovative Cereal System Llc Preparation of an edible product from dough
JP2007525995A (ja) * 2004-03-04 2007-09-13 シーエスエム ネーダーランド ビー．ブイ． 機能性食品添加物を含有する粒状体及びその製造方法
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US9277763B2 (en) 2013-06-27 2016-03-08 Starbucks Corporation Biopreservation methods for beverages and other foods
WO2019108064A1 (fr) 2017-11-30 2019-06-06 Purac Biochem B.V. Composition pour la conservation du pain

Also Published As

Publication number Publication date
AU8797998A (en) 1999-03-08

Similar Documents

Publication Publication Date Title
CA2501900C (fr) Ingredients de boulangerie fonctionnels encapsules
AU2010202796B2 (en) Preparation of an edible product from dough
US20090214732A1 (en) Preparation of an edible product from dough
US20160353752A1 (en) Antimicrobial powders for the preparation of bakery products
WO1999008553A1 (fr) Compositions renfermant des additifs alimentaires encapsules et leur utilisation
MXPA06007222A (es) Composicion fermentadora liquida.
EP2910128B1 (fr) Émulsion de boulangerie solide contenant des enzymes
JP2013528059A (ja) 貯蔵期限の長いベーカリー製品を準備するための天板離型組成物
EP1499197B1 (fr) Composition de levure seche
US3734748A (en) Method of preventing the spoilage of bread
JP7727537B2 (ja) 層状膨化食品用の冷凍パン生地
EP0529712A1 (fr) Agent améliorant pour la cuisson contenant des enzymes
GRUNDY Vitusa Products, Inc., Troy, Illinois
CN118252247A (zh) 延缓烘培品老化和减少其收腰的乳化剂及油脂组合物
Vojdani Edible food coatings to control potassium sorbate diffusion from surface into food bulk: characterization of the diffusion process in polysaccharide based films

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AT AU AZ BA BB BG BR BY CA CH CN CU CZ CZ DE DE DK DK EE EE ES FI FI GB GE GH GM HR HU ID IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SK SL TJ TM TR TT UA UG US UZ VN YU ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG

WWE Wipo information: entry into national phase

Ref document number: 09305777

Country of ref document: US

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
NENP Non-entry into the national phase

Ref country code: KR

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA