WO2001064055A1 - Food or non-food product based on wheat extracts - Google Patents

Abstract

The invention concerns a food or non-food product, characterised in that it contains a specific wheat extract, derived from peripheral constituents of wheat grain and walls or membranes of the albumen cells, providing rheological, film-forming and emulsifying properties, said properties enabling to stabilise more or less complex composition, the peripheral constituents being obtained by turbomilling of wheat shorts, themselves derived from a conventional milling process.

Description

 "Food or non-food product based on wheat extracts"

The resen.e invention relates to the development of an oroαuit based on a wheat extract ootenu by fine fractionation of the peripheral constituents of the grain of olé, this extract oevant possess rheological, fiimogenic and em isi fiants so αe allow to consider many applications both food and non-food.

In the non-limiting context of an application in the food sector, the present invention relates to a product commonly called "dessert cream", the latter comprising an extract or adjuvant coming from the peripheral parts of wheat grains: "Wheat cream".

This finished product is stable and has the characteristics expected of a dessert cream: smoothness, thickness, thixotropic behavior. It offers a thick and slightly gelled texture, smooth and shiny. In addition, the product is consumable without additional aroma, thanks to the malted natural aroma brought by the "Wheat cream".

This product has a marked wheat taste, as well as a beige coloring, which clearly indicates its origin.

The compositions, for example, of industrial dessert creams known from the prior art today require a complex formulation which combines purified starches from, but, from potatoes or wheat, with texture agents such as gum. of xanthan, guar flour, carouoe flour, carrageenans. Indeed, a dessert cream, as appreciated by consumers, must not only be thick, it must also have a rheological behavior which allows it to remain in the spoon without sagging, and thus maintain a kind of geiification, while keeping a thick liquid behavior.

It is the existence of Xanthan gum produced by a microorganism, carrageenans extracted from red algae either originating from the Atlantic coasts or cultivated in the Pacific Ocean, carob flours, the carob tree being cultivated around the Mediterranean, guar flours, guar mainly from Pakistan and India, which has made it possible to offer the consumer this very specific texture of the dessert cream currently packaged in jars that contain between 100 grams and 1 kilogram of product.

These products have the disadvantage of not being able to be traced, given the multiple origin of the components. Furthermore, these highly purified products have the disadvantage of not providing any nutritional value. They provide rheology, but the nutritional value is mainly provided by milk. The nutritional value of a dessert cream is therefore that of milk.

The present invention therefore aims to overcome the drawbacks of the compositions of the prior art by proposing an adjuvant which has the advantage of bringing together both the rheological characteristics of the original product in which it is incorporated and the traceability of the ingredients while providing additional nutritional value, in fact from the peripheral constituents of the wheat grain, which are the richest in nutrients. The product produced with the aid of the adjuvant provides essential components (vitamins, mineral salts, fibers) in addition to the technical and taste characteristics.

The other advantage is to respond to associations of consumers who ask for natural products free of agents with this texture, the origin of which cannot be traced to the field, and who are looking for complex, elaborate products containing only raw materials. natural, even technological aids when necessary.

The product, object of the invention, makes it possible both to meet the demand for authentic products, directly derived from this agriculture, traced, and at the same time to meet the requirement of taste and that of nutrition.

To this end, the product which is the subject of the invention is characterized in that it comprises a specific wheat extract, derived from the peripheral constituents of the wheat grain and from the walls or membranes of the albumen cells, conferring rheological properties. , film-forming and emulsifying, these properties making it possible to stabilize more or less complex compositions.

According to a preferred embodiment of a product comprising the extract which is the subject of the invention, it is produced from techniques for extracting constituents from grains of wheat, rye, barley or the like.

Remember that a grain of wheat is made up of three regions:

- endosperm consisting of starchy endosperm (in which there are cells filled with starch granules dispersed in the middle of an orote matrix and whose cellulosic walls are barely visible), which millers call almond, and the aleurone layer, 80 to 35 of the weight of the grain. The almond constitutes the food reserve which the germ needs for its growth. It is it which is used for the production of flour. Proteins, which are poorly soluble, are designated by the generic term "gluten" and are essentially in the membranes or walls of the cells which surround the starch grains. These same membranes seem to be rich in pentosans.

- the envelopes of the seed and the fruit, globalized under the term of pericarp, formed of 6 different tissues: epidermis of the nucella, seed coat or testa (envelope of the seed, tubular cells, cross cells, mesocarp and epicarp, i.e. 13 to 17% of the grain.

- the germ (3% of the grain) composed of an embryo (itself formed from the coleoptile, the gemmule, the radicle, the coleorhize and the cap) and the scutellum. The germ is very rich in essential fatty acids, vitamin E, and a large number of proteins and enzymes necessary for the start of the young plant.

Table 1 below gives the indicative histological distribution of the main constituents of the wheat grain. (from P. Feillet: The grain of wheat):

% G =% of the constituent in the gra n% T =% of the constituent in the ti ssu *% of the ti ssu in the grain.

In the field of milling, the separation takes place more at the level of the subcortical layers located at the periphery of the grain, and precisely the aleurone layer. They contain the enzymes capable of catabolizing the contents of the almond and synthesizing the products necessary for the development of the embryo. It obviously has an essential role in guiding the metabolism of the germinating grain. It contains, along with the germ, the most important nutrients. This aleurone layer was also called the "wonderful layer" as it contains interesting components and especially the group B vitamins, vitamin PP, mineral salts (phosphorus, magnesium, iron, ...), soluble proteins including the ammogram has a higher nutritional value than gluten, and a whole range of enzymatic activity.

The pericarp is the envelope of the grain, it represents the majority of the bran. Its role is to protect all the vital constituents of the grain from attack exterior. It mainly consists of cellulose, this insoluble pentosan, β-glucans, and lignin.

The traditional flour milling methods allow a certain number of fractions to be separated with the objective of separating one side of flour and the other which cannot be valued as flour. Except αe ia flour, which consists of fractions this almond, we will find:

- germ ; today values as such or at the origin of specific ingredients.

- re-stirring which groups together the walls of the albumen cells and parts of the subcortical layers, also including fragments of the envelopes. In the fracture of the pericarp, during the milling process, subcortical foundations can remain stuck together with fractions of starch. They are intended today for animal feed.

The sounds, generally separated into fine sounds and large sounds, according to their particle size and which consist for the most part of the peripheral layers rich in fibers (cellulose, lignin, beta giucanes, insoluble pentosanes). But the bran still contains starch, and soluble proteins (mostly from the aleurone layer).

In the traditional milling process, we favor the extraction of flour. The grinders split the wheat into increasingly fine fragments, and the "planchisters" allow this to separate the fractions according to their size. The flexibility in the pericarp, confronted with the reliability of the almond, allows to separate pieces of this large size and dishes (bran) of small and less flattened fractions (semolina,. • Converters and slappers crush the almond semolina to convert them into flour.

The refusals at the end of conversion and at the end of grinding, i.e. the fractions which cannot be crushed into fine powder, come either from these envelopes of the almond cells, or from the subcortical foundations still associated with fragments of the pericarp.

They are gathered according to what is commonly known as remoulage, the remoulage bis containing more sub-cortical layers, and up to fragments of envelope, the white remouiage containing more cell wall of the almond.

According to a first aspect of the invention, the extract used in the composition of the food or non-food product comes from a recovery of the molding residues which were generally intended for animal feed.

Rewetting is usually in the form of a colored powder, unsuitable for making bread, and yet rich in protein. The confrontation of the milling process with knowledge on the structure of the grain of wheat has led to research on the side of the molding of the compounds likely to bring both rheological functionalities and nutritional qualities.

The average grain size of the rewetting is around 300 μ It is most often fragments of the pericarp from which the aleurone layer is not separated and rragme ^ ts de -'aloumer But, given the milling process, __ these are mixing products whose distribution is stat - Stι ue.

_^ e table 1 c-αpres __-_ ustr- .ne composition of the milling by-products

Products Large sounds F ± ns sounds Bundles Germs (% of wheat) CC%) (9.1%) (3.2%) (0.2%) Î

Ash 7.5 6, 1 4, 1 4, 6 j Î Proteins (NΛ5, ^" ? 16, 8 17, 2 20, 1 32, 6 I <starch 14.7 19.3 24, 6 20, 8 ₅ Sugars 7, 1 8.3 10, 8 16, 9, | Cellulose 12.3 10, 4 6, 0 3.3 ^! I Pentosanes 34.7 32, 4 24, ~> 8.2

Lioids 2.3 3.4 4.2 8.3, TOTAL 95, to 97, 1 94.5 94.7

According to A Colas Le Pai ", C'IERNA conference, CNRS editions, 1977

The rate of lipids, cellulose, sugars, proteins and pentosans allows to conclude that the contents of the molding are strongly centered on the aleurone layer, but also contain germ fractions.

It is from the molding that the adjuvant that will be incorporated into the final product must be extracted.

To this end, we use the grinding and separation tools which are the most advanced tools in the milling profession, namely techniques based on turboseparation. This process allows, conventionally, to separate fractions of flour enriched in protein or starch. The process usually involves two stages

- a complementary grinding of the flours with a near or turbo mills to estissociate the agglomerates mainly consisting of starch proteins;

- the classification of the particles obtained according to their size 10 to 30 μm approximately) and at their density _k that at starch is equal to 1.5 and that of proteins at 1.32).

Table 3 below illustrates an example of the composition of this turbosepare flour obtained from P.Feillet: Le grain de olé):

tanne feed ractions Fat Medium Fine jj- feed flour 100 52 37 11 ύ .'Ashes (- flour) 0.55 0.53 0.47 0.60 jÎ Average granulometry (μ) 54 53 22 10 jî Starch ( % flour) 82 84 89 77 I i damaged miαon (* starch) 12 14 13 27 !! jjProteins (flour) 13 12, 5 8 19 ÏJSoluble proteins (-proteins) 17, 1 15, 0 18.7 10, 9d jJGliadins (proteins) 48.7 48, 6 42.7 54.7j | jÏGlutémnes (- proteins) 34,2 36, 4 38,7 34,4; | || (-SH + SS) (μ.eq./ g. Protein j 136 127 138 133 d | jjLipids (-: flour) 1.2 1.8 1.4 2, 9 û i; Free samples (~ flour ) 0.7 1.3 1.0 2, 1 4 ι! LiDides l és f- flour) 0, 5 0, 5 C, 4 0, 8 II

^! Alveo gram (W) 146 156 60 468 H

With reference to the hypothesis put forward by Hess (1954) on the presence in the albumen of interstitial proteins serving as cement between the starch granules, themselves coated with a thin layer of adherent proteins, turboseparation makes it possible to enrich certain fractions with interstitial proteins (fine fractions rich in protein), others with starch granules and adherent proteins (fractions of intermediate particle size πcnes in starch) and isolate a third fraction consisting of large, substantially identical particles at starting material made of adherent proteins and undissociated starch granules.

Given that the cost of the turboseparation process is relatively high (it amounts to approximately 4 Wh per kilogram of this displaced protein), the use of turboseparation on the re-molding presupposes a priori significant recovery of the fractions. However, the turboseparation of the molding, given the composition of this fraction, does not have the consequence of displacing proteins which can be used in bread-making, it finds its justification in the possibility of recovery of extracts or of constituents originating from molding.

In the context of this invention, the purpose of turboseparation is to modify the relationships between proteins, starch and insoluble fibers, as well as the quality of proteins and pentosans. The grinding is carried out so that 60. of the re-molding passes through a sieve of 80 μ. Then three fractions are separated, as for a flour tuboseparation. The fine fraction gives the extract or the adjuvant which will be incorporated into the final product. In the context of the nonlimiting example chosen for this description, the extract or the adjuvant constitutes the "Wheat cream".

This "Wheat Cream" represents 45% of the total weight of the three fractions, its average particle size is less than 20 μ. The distribution being as follows: 25% of the volume consists of particles smaller than 10 μ, 60 ^; of particles less than 20 μ, 93- less than 50 μ, 98% less than 80 μ. These particle size measurements are carried out with a laser granulometer of the Mastersize type from Malven.

The composition of the "Wheat Cream" after turboseparation is as follows:

Ashes 4.1- (4.1;

Proteins 17 (20.1)

Starch 41- (24.6) Cellulose C (6)

Pentosanes 9-- (24.7)

4.2 ^" Fat = - (4.2)

The references in parentheses correspond to the composition of a conventional molding before enrichment by a turboseparation process. These compositions have been mentioned in Table 2.

It can be noted that the pentosans and the lipids which constitute the major part of the insoluble fibers, see their respective percentage markedly decreased and, compared to the dry matter, their percentage is less than 25% and more precisely less than 20%, and preferably less than 17%.

de la périphérie.Compared to conventional molding, the most visible apparent difference is on the one hand an increased rate of starch and a lower rate of pentosans. In reality, a modification of the relationships between solubile and insoluble pentosans on the one hand, and between solubilized and insoluble proteins on the other hand, gives the product very specific characteristics. The arabmose / xyiosis ratio of pentosans is 0.77 against 0.66 for molding or bran. The aminogram is intermediate between that of proteins insoluble almonds f iutenmes - gliadmes) and αesole proteins>

of the periphery.

Among other things, this allows a more balanced aminogram to be obtained than that of the key by relatively lowering the proportion of glutamic acid, glutamine, prolate, to the benefit of the proportion of lysine, threon, valine, arginine, glycine. Reference may be made to FIG. 1 which illustrates a comparative aminogram between the extract chosen as a specific example ("Wheat cream") and the conventional protein composition of a wheat grain. In this figure, various histograms are represented between "Wheat cream", wheat, flour, solubilized fractions and insoluble fractions.

The particle size of the wheat molding fraction, depleted in insoluble fibers is between 10 and 40 u, more precisely between 15 and 30 μ and preferably between 18 and 25 μ.

Furthermore, the analysis of vitamins and mineral salts gives, independently of any supplement or sources of soa or milk, per 100 g of dry product:

Vit Bl 2 mg 142 - RDA (Recommended Daily Allowance) Vit B2 0, 28 mg 17, 5c of RDA Vit B6 0, 48 mg 24 =; AJR Vit PP 10, 1 mg 56- AJR Vit B5 2.3 mg 38 AJR Vit B9 151 μg 75.5 - αes AJR Vit E: 42 mσ 42- AJR

These real contributions will allow reaching 15 ⁼ - RDA in 100 g of finished product, in the example "Wheat cream", only in the case of vitamin E. The extract of a goose, derived from recovery by the process of turosose separation, is also an interesting source of mineral sers very complementary to the mineral salts d-. ιaιt; between a_tre, for .Or g of .'extract:

Magnesium ^• 231 mg .10 αes AJR Pnosphorus. 1090 ng 125 αes AJR Iron: ^a , 6 rrg 55 αes AJR

5. We prefer to make a fine product, such as in particular a "Wheat cream", incorporating the extract from the recovery of the molding, it therefore includes a turooseparee fraction which is presented under the shape of a very fine, slightly oily, light snow colored powder. It has original viscosity characteristics which allow, after dissolving in water and cooking, to produce a creamy product whose texture is similar to that of a dessert cream. The powder is very fine, there is a risk of lumps. The mixing must therefore be carried out fairly vigorously.

According to another embodiment of the invention, from the milling process as it is practical, fractions from the succession of snappers and converters are selected. Analytical work has shown that from sufficiently fine adjustments, it is possible to select fractions very rich in so-called solubia proteins while retaining a sufficient proportion of pentosans, which gives the product the expected characteristics, while modifying its taste. and

Obviously by changing its nutrient compositions. These fractions come directly from the different snappers and converters. By way of example, such a fraction corresponds to the following composition: Proteins: 14.7 Starch: 51 Total flora 16 Fat: 3.2

For 100 g of dry product, we find

Vit Bl 3, 9 mg Vit B2 0, 145 mg Vit B6 0.48 mg Vit PP 7, 3 mg Vit B5 2, 3 mg

Vit B9 53 μg Vit E: 3, 9 mg

The analysis on mineral salts, per 100 g, gives

Calcium: 56.3 mg Magnesium 133.5 mg Iron: 5.2 mg Phosphorus 447 mg

Thus, it is possible to find αes products with slightly different characteristics that fit well in the descriptions of "crème de ble". It is therefore a range of products whose characteristics are to be rich in solubied proteins and rich in solubied fibers (pentosans for the most part). Depending on the chosen fraction, the bitterness and the asternity are more or less strong, and the coloring can be more or less clear. The color of the cream of wheat is very important for dairy applications flavored with vanilla. Although it is not at all necessary to add any other ingredient to obtain the necessary texture, an adapted formulation makes it possible to achieve at best what are the expected aspects of a dessert cream:

-a thick texture without being floury

-a pseudo geiification which gives a cream an oπllant and _ιsse appearance -a light masking of the natural bitterness which is that of wheat

-a suitable sugar taste

- targeted flavoring (vanilla for children, coffee for adults).

This formulation keeps a margin of variation and adaptation depending on the consumer's taste, the technical characteristics sought, and the desire not to add any kind of additive. We can define the formulation for a liter of finished product:

Wheat cream: 5-12-

Sugar: 7-15- (or combined with low calorie sweeteners)

Milk powder: 8-12%

Aromas according to the finished product (for example: natural: chocolate, coffee, praline, vanilla ...)

Water: complement to 100 t

A texture of pastry cream can be obtained by modifying the concentration of the Wheat Cream:

Wheat cream: 10-20- Sugar: 7-12%

Milk powder: 8-12 ° Aromas according to the finished product (for example: natural: chocolate, coffee, praline, vanilla ...) Water: 100% supplement

For a product to make at home, you can advantageously replace the milk powder and water with milk, skimmed or whole. In order to make an entirely vegetable cream, you can replace the milk with soy milk, or better, with soy extracts.

The rheological and taste specificities of the wheat-based dessert cream have been studied. Wheat cream owes its behavior to the association between the solubile (majority) and insoluble proteins on the one hand, the pentosans and lipids on the other hand, and finally the starch. The deactivation of a single element is enough so that the finished product does not meet the rheological requirements. This is consistent with the structure of an industrial dessert cream made from specific ingredients.

Wheat cream created by the combination of solubid proteins, pentosans and lipids, a transient biochemical network which provides the suspensoid and thixotropic properties sought in xanthan gum.

The association with dairy proteins is synergistic.

This brings a viscosity when cold when the product is suspended in water. Then, after cooking, the gelatinization of the starch adds a thicker consistency.

As a variant, the extract incorporated into the finished product - in the example, the extract is in fact Wheat Cream - may be partly so and then only provide part of the rheological properties to the finished product. In this case, it is used in addition to traditional gelling products, in a proportion of between 1

According to yet another variant, it may be possible to produce an organic wheat cream.

Wheat cream can be more precisely combined with extracts of milk proteins and extracts of soy proteins, and in some cases with vegetable fats, in order to further increase the synergy between the different components, and achieve a even smoother product.

It is perfectly possible to make a pastry cream based on Wheat Cream.

Wheat cream therefore has thickening characteristics dependent on the possibilities of chemical interaction (hydrogen bonds, hydrophobic bonds) provided by the solubied proteins of wheat. This therefore assumes a sufficient concentration of dry matter and combinations between hydrophilic and hydrophobic compounds, provided by amphoteric proteins.

The other applications of Wheat Cream are therefore first in sauces, binders, which combine the solubilization in water with that in oil and allow the stabilization of emulsions. Wheat cream can also be incorporated into forages.

In non-food applications, the extract resulting from recovery by a turboseparation process of the molding, or obtained by targeting fractions specific to release from snappers or converters, in particular from wheat, can be used as a substitute for biodegradable polymers (coating, seed coating, microencapsulation of phytosanitary ...; and more generally all applications which require a texturing agent in chemical formulation In specialties related to chemistry, the extract incorporated into the finished product plays a role of thickener and stabilizer.

The invention as described above offers multiple advantages because the extract thus obtained has original characteristics which make it possible, for example to produce a dessert cream, under very simplified technical conditions, without the addition of additives. A combination with the classic aromas of dessert creams (vanilla, chocolate, coffee ¹ is perfectly possible.

It is an entirely natural product from an agriculture respectful of man and his environment. No chemical extraction was carried out. The texturing ingredient, pure wheat base, can be subjected to traceability processes. The fact that a single product confers on the cream serves all the rheological properties allows the producer to lower its costs of raw materials and quality control. The product can be guaranteed by a single supplier. It is therefore a product that improves food safety.

The manufacturing of the finished product does not require any new equipment and can therefore be adapted to existing industrial processes. Stock management and production organization is simplified. This association of a product made from wheat with milk, gives it interesting nutritional qualities, in particular the complementation of proteins, that of mineral salts (iron in wheat, calcium in milk), and that of solubiated flora and isoluo es. In addition, Goose Cream contains many vitamins, including Vitamin E. This dessert cream therefore has quite remarkable nutritional value.

The fiber content of this extract gives it important dietary qualities. Industrial products are generally not sufficiently fiber-free, and this goose extract contains about 12 flora. In addition, this product is rich in vegetable proteins (around 17%), which complement those in milk. The nutritional value of the product is therefore much better than that of a classic dessert cream.

One of the difficulties in obtaining industrial products with the AB label comes from the nomore of ingredients. From the moment this number is reduced, the production of an organic product becomes imaginable, although expensive. In this case, it is only necessary to have "organic" milk, "organic" sugar, and "organic" wheat extract. Insofar as 5% of the ingredients may not come from "organic" agriculture, the extract obtained can be used for a "organic" product, without being

"organic" itself provided that it does not exceed 5% of the weight of the finished product.

The invention also relates to a wheat extract, coming from a targeted fraction leaving the crackers or converters containing at least 12- of total fibers and 13 of proteins and capable of providing the viscosity and thickening properties which make it possible to manufacture applications in thickened beverage, dessert cream, pastry cream, sauces and binders, at a concentration of between 3 and 9%.

It remains to be understood that the present invention is not limited to the exemplary embodiments described and shown above, but that it encompasses all variants thereof. In particular, the wheat extract can be replaced by an extract from another cereal species.

Claims

1 - Food or non-food product, characterized in that it comprises a specific extract of goose, derived from the peripneπques constituents of wheat grain and from the walls or memories of endosperm cells, conferring rheological, f.lmogenes and emulsifiers, these properties making it possible to stabilize more or less complex compositions. 2 - Food product according to claim 1, characterized in that it comprises at least one natural flavor making it possible to produce a naturally flavored food composition. 3 - Food product according to one of claims 1 or 2, characterized in that it comprises a specific wheat extract, rich in fiber and more particularly in cellulose and pentosans, and in solubied proteins (albumins, globules), in order to allow the manufacture of any thickened product, more or less gelled, such as dessert cream, pastry cream, fillings, and this, as the heart of texturing formula. 4 Food product according to any one of claims 1 to 3, characterized in that it comprises a specific wheat extract, associated with other complementary texturing agents. 5 - Specific wheat extract used in the food product according to any one of claims 1 to 4, characterized in that it is a fraction of wheat molding, from this clapper or this converter, and subjected to additional splitting according to Physical methods whose composition in oase components (proteins, lipids, cellulose, pentosans, starch) have been modified compared to the original molding. 5 - Specific wheat extract according to claim 5, characterized in that it comprises insoluble fibers whose proportions represent less than 20 of the dry matter. ^η - Specific wheat extract according to claim 6, characterized in that the insoluble fibers represent less than 17 - of the dry matter. 8 - Dessert cream or pastry cream, as well as any filling based on dairy cream, the texture of which comes in part or entirely from a wheat extract obtained according to any one of claims 5 to 7. 9 - Dessert cream or pastry cream, as well as any filling based on dairy cream, the aroma of which comes in part or in whole from a wheat extract obtained according to any one of claims 5 to 7. 10 - Dessert cream or pastry cream according to any one of claims 8 or 9, characterized in that it comprises a wheat extract which represents between 5 ⁼ and 20% of the total weight of the finished product. 11 - Cream according to claim 10, characterized in that the wheat extract represents between 7% and 18% of the total weight of the finished product. 12 - Dessert cream or pastry cream according to any one of claims 5 to 7, characterized in that it contains a set of texturizing and flavoring products, and in which a part of the characteristics comes from the wheat extract used in concentrations between 1 and 8 to the total weight of the finished product. 13 - Dessert cream or pastry cream containing starch q-.ι comes from a wheat extract according to any one of claims 5 to 7. 14 - Dessert cream or pastry cream containing pentosans which come from a wheat extract according to one of claims 5 to 7. 15 - Dessert cream or pastry cream containing wheat proteins which come from a wheat extract according to any one of claims 5 to 7. 16 - Extract of molding, obtained according to any one of claims 5 to 7, characterized in that it brings viscosity when cold, suspensoid qualities, and thixiotropy, so as to develop applications in dessert cream, pastry cream , sauces and binders. 17 - Wheat extract, coming from a targeted fraction leaving the slappers or converters containing at least 12% of total fibers and 13% of proteins and capable of providing the viscosity and thickening properties which make it possible to manufacture applications in thickened beverage, dessert cream; pastry cream, sauces and binders, in a concentration between 3 and 9s.