WO1993000832A1 - Gelled food products containing microparticulate suspensions - Google Patents
Gelled food products containing microparticulate suspensions Download PDFInfo
- Publication number
- WO1993000832A1 WO1993000832A1 PCT/AU1992/000331 AU9200331W WO9300832A1 WO 1993000832 A1 WO1993000832 A1 WO 1993000832A1 AU 9200331 W AU9200331 W AU 9200331W WO 9300832 A1 WO9300832 A1 WO 9300832A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- protein
- gel
- gelled
- dispersion
- microparticulate
- Prior art date
Links
- 239000000725 suspension Substances 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 85
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 85
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 12
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 235000012041 food component Nutrition 0.000 claims abstract description 8
- 239000005417 food ingredient Substances 0.000 claims abstract description 8
- 239000005862 Whey Substances 0.000 claims abstract description 5
- 210000002966 serum Anatomy 0.000 claims abstract description 5
- 239000000499 gel Substances 0.000 claims description 55
- 239000006185 dispersion Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102000008192 Lactoglobulins Human genes 0.000 claims description 9
- 108010060630 Lactoglobulins Proteins 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 239000011859 microparticle Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000013365 dairy product Nutrition 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000003925 fat Substances 0.000 abstract description 22
- 239000003921 oil Substances 0.000 abstract description 22
- 235000018102 proteins Nutrition 0.000 description 69
- 239000000047 product Substances 0.000 description 43
- 235000019197 fats Nutrition 0.000 description 21
- 238000001879 gelation Methods 0.000 description 14
- 235000019211 fat replacer Nutrition 0.000 description 12
- 239000000839 emulsion Substances 0.000 description 11
- 102000004506 Blood Proteins Human genes 0.000 description 9
- 108010017384 Blood Proteins Proteins 0.000 description 9
- 239000012460 protein solution Substances 0.000 description 9
- 235000002639 sodium chloride Nutrition 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 235000013580 sausages Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 235000021119 whey protein Nutrition 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000004213 low-fat Nutrition 0.000 description 6
- 210000002381 plasma Anatomy 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000011159 matrix material Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000015244 frankfurter Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical class [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 108010058846 Ovalbumin Proteins 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000012736 aqueous medium Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000011148 calcium chloride Nutrition 0.000 description 3
- 239000003086 colorant Substances 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910001415 sodium ion Inorganic materials 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 235000019832 sodium triphosphate Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- RPNUMPOLZDHAAY-UHFFFAOYSA-N Diethylenetriamine Chemical compound NCCNCCN RPNUMPOLZDHAAY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010071390 Serum Albumin Proteins 0.000 description 1
- 102000007562 Serum Albumin Human genes 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 102000034238 globular proteins Human genes 0.000 description 1
- 108091005896 globular proteins Proteins 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 235000020603 homogenised milk Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 230000009878 intermolecular interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000004533 oil dispersion Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000006432 protein unfolding Effects 0.000 description 1
- 230000004850 protein–protein interaction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000001248 thermal gelation Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 108020005087 unfolded proteins Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/12—Animal proteins from blood
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
Definitions
- This invention relates to the preparation of microparticulate suspensions stabilised in heat-set gels for food applications.
- Thermally induced gelation occurs when restricted protein unfolding yields soluble polypeptide segments capable of specific interactions which form a well ordered three-dimensional network able to entrap large amounts of water.
- the ability of unfolded proteins to associate and form a gel depends upon the protein, its amino acid composition and molecular weight, the protein concentration, heating temperatures and rates and a critical balance between attractive and repulsive forces.
- Cross-linking is essential for gel formation; hydrogen bonding, ionic and hydrophobic interactions and covalent disulphide bonding are critical intermolecular interactions for gel formation.
- the difference observed between globular proteins in their ability to form gels reflects different types of protein-protein interactions and the number and extent of interactive sites in the protein aggregates.
- Beta- lactoglobulin is considered to be the most important whey protein for gelation since it is capable of forming uniform gels of high breaking strength due largely to its ready ability to enter into disulphide-mediated cross-linking upon heating.
- Egg white proteins are widely used in food preparations requiring high gel strength and heat-set properties, although the bonding is exclusively non- covalent. Special conditions in terms of electrostatic repulsion between the protein molecules are required for gelation and may be achieved by manipulating the pH, type of salt and salt concentration. Blood plasma proteins are often incorporated into manufactured meat products to effect improvement in water holding capacity through formation of a gelled structure.
- gellable proteins in food systems has been described widely as thickening, binding and water binding agents.
- Emulsions of greater firmness were achieved by the process described in Australian Patent No. 578,879, which involved emulsifying a lipidic substance with gellable whey protein, such as whey protein concentrate, and heating strongly.
- gellable whey protein such as whey protein concentrate
- the protein-to-lipid ratio was selected according to the nature, firmness of texture and nutritional properties required in the products.
- the firmness of products was also influenced by the heating temperature. For a cream type product, heating at a temperature of the order of 90 ⁇ C at atmospheric pressure for a treatment time of about 15 minutes was required.
- gelled products may be obtained in which contain the microparticulate ingredients in suspension and which are of much greater firmness than the products obtained by the process of Australian Patent No. 578,879.
- the microparticulate suspension may consist in whole or part of an emulsion of a fat or oil.
- the gel strength of the gelled food products described by this invention may be modulated by the concentration of the protein and other factors.
- the product At a level of fat/oil around 5-10% w/w in the gel the product has "fat-like” qualities (mouthfeel, opacity, juiciness etc), in other words it behaves like a "low-fat” fat. Surprisingly in (or below) this fat content range the dispersed fat has little effect on the strength of the gel, and thus rheological characteristics can be largely determined by the protein content and solvent composition.
- the gel holds a large quantity of water tightly and if the fat is well homogenised there is no free fat leakage.
- the product can be sliced, diced, chopped or minced and because the gel is formed by heating at around 90 °C this "low-fat" fat can be used as fat replacement in comminuted products that are to be heated.
- a gelled food product comprising a microparticulate suspension of an edible food ingredient in a heat-set gel.
- the invention provides a gelled food product comprising an enriched beta-lactoglobulin, more preferably the beta fraction.
- a process for the preparation of a microparticulate suspensions entrapped in heat-set gel comprises the steps of:
- microparticulate suspension or dispersion of edible food ingredients in the aqueous medium may be prepared by any suitable process, e.g. by homogenisation so that the particle size is reduced to an effective diameter within the range 100 to 100,000 nanometers.
- the size of the dispersed particle may be optimised in relation to their buoyancy in, and interaction with the gellable protein solution when the two are mixed.
- Step (b) involves selection of a thermally gellable protein which should dissolve or disperse in an aqueous medium at a concentration in the range of 10 to 150 g/L of true protein.
- a protein should have a gel breaking strength at least equal to that of gelled egg white with an equivalent protein concentration when heated at 90 °C for 30 minutes.
- the protein may be in its natural state or isolated by any suitable method which enables its heat gelation properties to be retained.
- suitable proteins may be sourced from egg white, blood serum or whey, or mixtures thereof. Enriched beta-lactoglobulin in the form of beta- fraction prepared according to Pearce (1988), is the most preferred protein.
- the protein may be added to the microparticulate suspension or dispersion in the solid or liquid state.
- the proteins may be dissolved or dispersed in water or any other suitable aqueous or non-aqueous liquid before mixing with the microparticulate suspension or dispersion.
- the gel strength may be modified by adjustment of the concentration of protein.
- step (b) other components soluble in an aqueous medium may be added to provide modulation of the strength of the gelled product after heating or sensory qualities including saltiness, sweetness, colour and flavour.
- the strength of the heat-set gel has been shown to be dependent on the pH, the sodium ion content and the calcium ion content (Mulvihill and Kinsella, 1987).
- Other ions may also be influential, for example potassium and magnesium ions.
- Such additional components may be added as such at step (b) or dissolved or dispersed with the protein before addition.
- the usual approach is to mix a proportion of the microparticulate suspension from (a) with the protein (in solid form or as a solution or dispersion) so as to provide a maximum volume of suspended microparticulates of about 30% by volume and to achieve a gellable protein concentration in the range 10 to 150 g/L of true protein.
- the volume of suspended microparticulate is less than 15% and the protein content corresponds to between 50 and 110 g/L of true protein.
- incorporation of air should be avoided, unless air bubbles are a specific requirement in the final product.
- step (c) the mixture from step (b) is heat treated, preferably at a temperature in the range 25 to 100 °C for from 5 to 120 minutes, more preferably in the range 60 to 90 °C for from 15 to 60 minutes.
- step (d) One suitable heat treatment method is to place the solution in a vessel which is preferably closed but not hermetically sealed, and which, if required, may be in the form of a moulding device. Heat treatment may also be carried out by any other suitable method.
- the gellable protein is natural egg white
- the gelled product after heating without the microparticulate suspension is white .and opaque; consequently the product containing suspended microparticles will also be opaque.
- conditions of pH and ionic content have been described which allow the major protein of egg white ovalbumin, to be heat-set as either transparent or opaque gels (Hegg et al 1979).
- heat-induced protein gels from blood plasma proteins may vary according to the level of protein fractionation of the product. While gelled whole plasma protein is opaque, conditions have been described in which blood serum albumin gels may be transparent (Yasuda, et.al. 1986). A comparison of the properties of heat-induced gels from egg albumin and bovine plasma proteins showed that plasma proteins produced a gel which was strong and elastic whereas egg albumin protein gels were fragile and brittle (Hickson, et al, 1982).
- the gelled product after heating in the absence of a microparticulate suspension may be clear or opaque dependent upon the concentration of metal ions such as sodium and calcium ions (Mulvihill & Kinsella, 1987; Pearce, 1991). Consequently conditions of ionic content in the protein solution produced in the second step of the process may be selected so that the microparticulate suspension may be stabilised in a clear or opaque medium.
- the size and content of microparticulate component may also affect the appearance of the gelled product as, for example, when fat or oil is finely dispersed in the gel the product is white and opaque.
- the nature of the selected microparticulate component may demand specific pretreatment in the preparation of the dispersion (step (a)) prior to mixing with the gellable protein solution.
- step (a) for example, in the dispersion of fats or oils into a microparticulate state, homogenisation in the presence of an emulsifying agent may be necessary.
- the emulsifier may be the same protein as the gellable protein, if the latter displays good emulsifying properties in addition to high performance gelation.
- the emulsifier may be another protein, provided that it does not interact adversely with the gellable protein and reduce its gelling performance, or it may be a naturally-occuring emulsifying substance, a chemical emulsifier, or a combination of these, provided that it does not interact detrimentally with the gellable protein.
- salt and/ or suitable sweeteners, flavourants and colorants may be added togetiier with the gellable protein in step (b).
- the sensory properties of the gelled food product of the invention may be modified, for example to simulate the sensory qualities of fat.
- the content and composition of emulsified fat or oil in the microparticulate suspension may be varied to allow selection of the nature of the gelled food product when used in a fat replacer.
- lipid-soluble flavourants and/or colorants may be included in the suspension in step (a).
- the physical properties of gel strength, texture and opacity of the gelled food product may also be varied by adjustment of the protein and mineral contents.
- microbubbles of gas may be included or generated in the gellable mixture so that when stabilised by heat-setting, the gel may have an aerated, spongy texture.
- the firmness of the product is determined by the concentration of gellable protein.
- the firmness of the product is independent of the concentration of dispersed microparticulates.
- This example shows that the firmness of the product is determined by the concentration of gellable protein.
- Aqueous solutions of ⁇ -fraction, a product derived from cheese whey (obtained by a thermal fractionation process and containing 75% protein on a dry matter basis and 65% of d e protein being ⁇ -lactoglobulin) were prepared at pH 6.8 at different protein concentrations in the range 5.5 to 9.0% w/w. Aliquots (50mL) of ⁇ -fraction solutions were placed and sealed in dialysis tubing bags having a diameter of 30mm. Each bag containing protein solution was heated at 90 °C for 30 minutes and cooled in running tap-water for 1 hour.
- a microparticulate dispersion of butter oil in water was prepared by two stage homogenisation at 17.2 and 3.5 MPa at 50 °C, using ⁇ -fraction to stabilise the emulsion at an oil.protein ration of 10:1.
- the dispersion was mixed with solutions of ⁇ -fraction (as in Example 1 (a)) to yield a final concentration in the range 7.0 to 11.0% w/w of protein and a final oil content of 5% w/w. Aliquots of each mixture were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 2.
- Example 1 A microparticulate dispersion of butter oil was prepared as in Example 1 (b). Aliquots of the dispersion were mixed with ⁇ -fraction solution so that the final protein concentration was 9.4% w/w and the final oil concentration in the range 1.0 to 9.0% w/w. Portions of each mixture were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 3.
- a microparticulate dispersion of cocoa powder was prepared by vigorous stirring of the powder in water. Aliquots of the dispersion were mixed with ⁇ -fraction solution so that the final protein concentration was 9.4% w/w and the final cocoa powder concentration in the range 1 to 5% w/w. Portions of each mixture were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 4.
- EXAMPLE 3 This example shows that when an oil is the dispersed microparticulate, the firmness of the product is independent of the source and physical characteristics of the oil.
- Microparticulate dispersions of oils and fats were prepared as in Example 1(b). Aliquots of each oil or fat dispersion were mixed with ⁇ - fraction solution so that the final concentration of protein was 9.4% w/w and final oil /fat concentration was 5 % w/w. Portions of each mixture were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 5.
- This example shows that the clarity of gelled product prepared from ⁇ - fraction as the gellable protein is modulated by mineral content.
- Example 1 (a) Aqueous solutions of ⁇ -fraction were prepared as in Example 1 (a). At 9.4% w/w protein concentration the concomitant concentration of sodium and calcium chlorides were equivalent to 0.004 and 0.064% w/w respectively.
- Sodium chloride " i calcium chloride were added to aliquots of the ⁇ -fraction to achieve concentrations in the range 0.004 to 0.200% w/w sodium chloride and 0.064 to 0.100% w/w calcium chloride.
- a portion of each ⁇ -fraction solution was heated to effect gelation of protein as described in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Clarity of gels was determined using a Minolta Chromameter on freshly cut slices of gelled product and recorded as L* values, a measure of reflectance. Results are shown in Tables 6 and 7.
- microparticulate suspensions may be stabilised in heat-set ⁇ -fraction gel sweetened with sucrose.
- a microparticulate suspension of cocoa butter was prepared as in Example 1(b). Aliquots of the dispersion were mixed with ⁇ -fraction solution and with sucrose solution so that the final concentration of protein was 9.4% w/w, so that the final concentration of oil was 5.0% w/w and that the final sucrose concentration was in d e range 4 to 12% w/w. Portions of each mixture were heated to stabilise die microparticulate suspension in a sweetened gel protein mixture under conditions as used in Example 1(a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 9.
- microparticulate suspensions may be stabilised in heat-set gels of proteins derived from various sources.
- Aqueous solutions of blood plasma proteins were prepared from commercial, spray dried powder at different concentrations of protein and at pH 6.8 as in Example 1 (a). Aliquots of protein solutions were heated to effect gelation as described in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 11. TABLE 11:
- Example 1(b) Aliquots of this dispersion were mixed with aqueous solutions of ⁇ -fraction, egg white protein (prepared using spray dried egg white powder) or blood plasma protein (prepared from blood plasma protein powder) to achieve final concentrations of protein of 9.4% w/w and final concentrations of oil of 5% w/w. A portion of each mixture was heated to stabilise the microparticulate suspension in a gelled protein matrix under the conditions used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are presented in Table 12.
- a frankfurter /wiener-type sausage traditionally contains lean meat and fat in a finely comminuted and uniformly emulsified form with a typical fat content of about 22%.
- a gelled food product in accordance with the invention as fat replacer, as in this Example, the product had a fat content of
- the sausage mix containing the gelled food product was processed using traditional technology and provided a product which was satisfactory with respect to fat distribution, texture and other sensory attributes, but with a much lower fat content than the traditional product.
- a gelled food product containing microparticulate pork lard was prepared with a beta-fraction protein content of 8% w/w and a fat content (pork lard) of 12% w/w to provide die required texture and sensory quality in the final product.
- the beef and pork were chilled to 4-5 °C and minced separately tiirough a 10mm plate.
- the fat replacer Prior to the addition of the fat replacer, it was frozen to -20 °C.
- the minced beef, sodium chloride, sodium nitrite and sodium tripolyphosphate were placed in a silent cutter which was run at high speed for five revolutions of the bowl prior to the addition of half of the frozen fat replacer. After an additional 15 revolutions the minced pork plus the remainder of the fat replacer was incorporated together with the ascorbic acid, seasoning, garlic and beef extract. The emulsion was chopped in die cutter until it reached a temperature of 14 °C.
- the emulsion was filled into 24mm diameter sheep casings using a vacuum stuff er.
- the frankfurters were surface dried in a cooker /smokehouse at 50 °C and dien smoked at 65 °C for 1.5 hours followed by cooking to an internal temperature of 72 °C. When cooking was complete the frankfurters were showered to cool d em and then chilled overnight at 5 "C.
- Strasburg sausage traditionally contains coarsely chopped meat and fat distributed in a uniform meat and fat emulsion with a typical total fat content of about 30%.
- both chopped and emulsified fat have been replaced by the gelled food product of the invention to give a product containing 7% fat.
- the sausage mix containing gelled food product was processed into Strasburg sausage using traditional technology and resulted in a product with the appearance of a traditional Strasburg sausage and a satisfactory texture and other sensory attributes.
- the fat replacer used was prepared as described in Example 7.
- the beef and pork were chilled to 5 °C and minced separately through a 10mm plate.
- the fat replacer for the emulsion phase (1.25kg) was frozen to -20 °C.
- the fat replacer to be used in the non-emulsified form (2.0kg) was chopped from a chilled state at 5 °C.
- the beef, sodium chloride, sodium nitrite and sodium tripolyphosphate were chopped in a silent cutter at high speed for 10 revolutions of the bowl.
- the frozen fat replacer was added and chopped for a further 30 revolutions of the bowl.
- Seasonings, ascorbic acid and beef extract were added and chopped until the temperature of the emulsion was 10 °C.
- Coarsely cut (l-5mm) fat replacer and minced pork were added and mixed into the emulsion in the cutter at low speed for two revolutions of the bowl.
- the product was filled into 90mm diameter, moisture impermeable casings and cooked to an internal temperature of 68 °C. After showering to cool the product, it was chilled to 5 °C.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU22730/92A AU666125B2 (en) | 1991-07-05 | 1992-07-03 | Gelled food products containing microparticulate suspensions |
JP5501843A JPH06508751A (en) | 1991-07-05 | 1992-07-03 | Gelled food containing fine particle suspension |
EP92914984A EP0593613A1 (en) | 1991-07-05 | 1992-07-03 | Gelled food products containing microparticulate suspensions |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AUPK706191 | 1991-07-05 | ||
AUPK7061 | 1991-07-05 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1993000832A1 true WO1993000832A1 (en) | 1993-01-21 |
Family
ID=3775526
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/AU1992/000331 WO1993000832A1 (en) | 1991-07-05 | 1992-07-03 | Gelled food products containing microparticulate suspensions |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP0593613A1 (en) |
JP (1) | JPH06508751A (en) |
CA (1) | CA2112660A1 (en) |
IE (1) | IE922194A1 (en) |
NZ (1) | NZ243449A (en) |
WO (1) | WO1993000832A1 (en) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1993020713A1 (en) * | 1992-04-22 | 1993-10-28 | Bopa Ireland Limited | Products derived from whey and their use in foodstuffs |
US5534951A (en) * | 1991-10-23 | 1996-07-09 | Chung Kin Lo | Optical assembly for television front screen |
WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
EP0953289A2 (en) * | 1998-04-08 | 1999-11-03 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
WO2004049819A3 (en) * | 2002-11-29 | 2004-08-19 | Campina Bv | Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein |
WO2004091306A1 (en) * | 2003-04-15 | 2004-10-28 | Campina B.V. | Method for producing a whey protein concentrate enriched in beta-lactoglobulin and texture enhancer based thereupon for use in dairy products |
EP3217801B1 (en) | 2014-11-14 | 2019-05-15 | Arla Foods amba | Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1428105A (en) * | 1972-05-11 | 1976-03-17 | Unilever Ltd | Gel products |
AU1934776A (en) * | 1975-11-07 | 1978-05-11 | Unilever Ltd. | Lowfat gelled spread |
AU5441186A (en) * | 1985-03-19 | 1986-09-25 | Societe Des Produits Nestle S.A. | Preparation of gelled food products |
AU4339489A (en) * | 1988-09-19 | 1990-04-18 | Opta Food Ingredients, Inc. | Hydrophobic protein microparticles and preparation thereof |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NO134401C (en) * | 1970-08-20 | 1976-10-06 | Gen Foods Corp | |
US3804951A (en) * | 1971-10-01 | 1974-04-16 | Miles Lab | Egg extender composition and process therefor |
US4324807A (en) * | 1976-12-30 | 1982-04-13 | General Foods Corporation | Simulated adipose tissue |
CA1216768A (en) * | 1983-05-25 | 1987-01-20 | Carolyn M. Niemand | Whey protein food product base |
GB8716111D0 (en) * | 1987-07-08 | 1987-08-12 | Unilever Plc | Edible plastic dispersion |
DE68901618D1 (en) * | 1988-01-11 | 1992-07-02 | Unilever Nv | LOW FAT MEAT PRODUCTS AND METHOD FOR THEIR PRODUCTION. |
-
1992
- 1992-07-03 JP JP5501843A patent/JPH06508751A/en active Pending
- 1992-07-03 WO PCT/AU1992/000331 patent/WO1993000832A1/en not_active Application Discontinuation
- 1992-07-03 CA CA002112660A patent/CA2112660A1/en not_active Abandoned
- 1992-07-03 IE IE219492A patent/IE922194A1/en not_active Application Discontinuation
- 1992-07-03 EP EP92914984A patent/EP0593613A1/en not_active Ceased
- 1992-07-06 NZ NZ243449A patent/NZ243449A/en not_active IP Right Cessation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1428105A (en) * | 1972-05-11 | 1976-03-17 | Unilever Ltd | Gel products |
AU1934776A (en) * | 1975-11-07 | 1978-05-11 | Unilever Ltd. | Lowfat gelled spread |
AU5441186A (en) * | 1985-03-19 | 1986-09-25 | Societe Des Produits Nestle S.A. | Preparation of gelled food products |
AU4339489A (en) * | 1988-09-19 | 1990-04-18 | Opta Food Ingredients, Inc. | Hydrophobic protein microparticles and preparation thereof |
Non-Patent Citations (4)
Title |
---|
CHEMICAL ABSTRACTS, Volume 114, No. 25, issued 1991, June 24 (Columbus, Ohio, USA), R.G. ZIEGLER, "Microstructure of mixed gelatin-egg white gels: impact on rheology and application to microparticulation", see page 649, column 1, Abstract No. 246065n. * |
PATENT ABSTRACTS OF JAPAN, C-265, page 123; & JP,A,59 179 043 (SANEI KAGAKU KOGYO K.K.), 11 October 1984 (11.10.84). * |
PATENT ABSTRACTS OF JAPAN, C-81, page 148; & JP,A,56 113 263 (MORINAGA SEIKA K.K.), 7 September 1981 (07.09.81). * |
See also references of EP0593613A4 * |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5534951A (en) * | 1991-10-23 | 1996-07-09 | Chung Kin Lo | Optical assembly for television front screen |
WO1993020713A1 (en) * | 1992-04-22 | 1993-10-28 | Bopa Ireland Limited | Products derived from whey and their use in foodstuffs |
WO1997049302A1 (en) * | 1996-06-26 | 1997-12-31 | Swift-Eckrich, Inc. | Low-fat, ground meat food products and methods for making same |
EP0953289A2 (en) * | 1998-04-08 | 1999-11-03 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
EP0953289A3 (en) * | 1998-04-08 | 1999-11-24 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
WO2004049819A3 (en) * | 2002-11-29 | 2004-08-19 | Campina Bv | Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein |
WO2004091306A1 (en) * | 2003-04-15 | 2004-10-28 | Campina B.V. | Method for producing a whey protein concentrate enriched in beta-lactoglobulin and texture enhancer based thereupon for use in dairy products |
EP3217801B1 (en) | 2014-11-14 | 2019-05-15 | Arla Foods amba | Whey protein-based, high protein, yoghurt-like product, ingredient suitable for its production, and method of production |
Also Published As
Publication number | Publication date |
---|---|
JPH06508751A (en) | 1994-10-06 |
NZ243449A (en) | 1994-12-22 |
EP0593613A1 (en) | 1994-04-27 |
CA2112660A1 (en) | 1993-01-21 |
EP0593613A4 (en) | 1994-02-04 |
IE922194A1 (en) | 1993-01-13 |
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