+

WO1993003630A1 - Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse - Google Patents

Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse Download PDF

Info

Publication number
WO1993003630A1
WO1993003630A1 PCT/US1992/006646 US9206646W WO9303630A1 WO 1993003630 A1 WO1993003630 A1 WO 1993003630A1 US 9206646 W US9206646 W US 9206646W WO 9303630 A1 WO9303630 A1 WO 9303630A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
amylopectin
debranched
precipitate
debranched amylopectin
Prior art date
Application number
PCT/US1992/006646
Other languages
English (en)
Inventor
Donald W. Harris
Jeanette A. Little
Original Assignee
A.E. Staley Manufacturing Company
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 A.E. Staley Manufacturing Company filed Critical A.E. Staley Manufacturing Company
Publication of WO1993003630A1 publication Critical patent/WO1993003630A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/20—Amylose or amylopectin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01041—Pullulanase (3.2.1.41)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01068—Isoamylase (3.2.1.68)

Definitions

  • This invention relates to food formulations in which at least a portion of the fat and/or oil is replaced by a carbohydrate.
  • U.S. Patent No. 4,510,166 discloses converted starches having a DE less than 5 and certain paste and gel characteristics which are used as a fat and/or oil replacement in various foods, including ice cream and mayonnaise.
  • the converted starches are described as dextrins, acid-converted starches (fluidity starches), enzyme-converted starches and oxidized starches. It is also disclosed that if the converted starches are not rendered cold-water soluble by the conversion, they are pregelatinized prior to use or cooked during use.
  • a product bulletin entitled "Paselli SA2; The Natural Alternative to Fats and Oils” (AVEBE b.a., Foxhol, Holland, Ref. No. 05.12.31.167 EF) discloses the use of a low-DE-hydrolysate (DE less than 3) made from potato starch as a replacement for fifty percent of the fat with an amount of the low-DE-potato starch hydrolysate plus, water (starch hydrolysate at 28% dry solids) equal to the amount of fat replaced.
  • thermoreversible gels of a starch hydrolysate formed by enzymatic hydrolysis
  • a starch hydrolysate formed by enzymatic hydrolysis
  • U.S. Patent No. 4,971,723 discloses partially debranched starch prepared by enzymatic hydrolysis of the ⁇ -1 ,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and up to 80% by weight, short chain amylose and that the partially debranched starch is useful in a variety of ways depending upon the degree of debranching. It is disclosed that a waxy maize starch (or other waxy starch) can be partially debranched (i.e. to 25% to 70% short chain amylose) to yield sufficient short chain amylose to form a thermally reversible gel in an aqueous starch suspension. It is further disclosed that the same degree of debranching of waxy starches is preferred for lending a fat-like, lubricating texture to an aqueous starch dispersion.
  • this invention relates to a food formulation having a reduced level of fat and/or oil comprising a mixtu re of a foodstuff and a fragmented , debranched amylopectin starch precipitate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation , said fragmented, debranched amylopectin starch precipitate being capable of forming a particle gel in aqueous dispersion .
  • this invention relates to a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a substantial portion of said fat and/or oil ingredient with a fragmented , debranched amylopectin sta rch precipitate being capable of forming a particle gel i n aqueous dispersion .
  • fragments By “fragmented , debranched amylopectin starch precipitate” is meant a starch material comprised of amylopectin which has been subjected to enzymatic debranching followed by precipitation and then mechanical disintegration of the precipitate into fragments . The debranching and disinteg ration will be sufficient to produce a precipitate wh ich wi ll form an aqueous dispersion having the characteristics of a particle gel .
  • this invention relates to a method of making a composition of matter useful in replacing fat and/or oil in a food formulation comprising physically fragmenting a minor amount of a debranched amylopectin starch precipitate in a major amount of an aqueous liquid , the degree of said physical ly fragmenting being sufficient to form a particle gel of said composition .
  • this invention relates to an aqueous dispersion useful as a replacement for fats and/or oils comprising a major amount by weight of water and a minor amount by weight of a fragmented, debranched amylopectin starch precipitate, the degree of debranching and fragmentation of said precipitate being sufficient to form a particle gel of said composition.
  • fats and/or oils are intended to broadly cover edible lipids in general, specifically the fatty acid triglycerides commonly found in foods. The terms thus include solid fats, plastic shortenings, fluid oils, and the like. Common fatty acid triglycerides include cottonseed oil, soybean oil, corn oil, peanut oil, canola oil, sesame oil, palm oil, palm kernel oil, menhaden oil, whale oil, lard, and tallow. The technology of fats and/or oils is described generally by T. H . Applewhite, "Fats and Fatty Oils",
  • Figure 1 shows the dynamic elastic modulus (G') in kilo pascals as a function of strain (m) for fragmented, debranched amylopectin starch precipitates at 25% precipitate solids having different degrees of debranching and for a commercially available partially hydrogenated shortening.
  • the fragmented, debranched amylopectin starch precipitate is made by the sequential steps of debranching, precipitation, and fragmentation of a starch material containing amylopectin.
  • Starch is generally comprised of a highly-branched glucan having ⁇ -1,4 and ⁇ -1,6 linkages, denominated amylopectin, and a substantially linear glucan, having almost exclusively ⁇ -1,4 linkages, denominated amylose.
  • Starches having a major proportion (i.e. at least 50% by weight) of amylopectin are preferred and examples of these include the common non-mutant starches of cereals, tubers and legumes, e.g. corn, wheat, rice, potato and tapioca, pea and mutant varieties comprised of a major proportion of amylopectin, e.g. waxy maize.
  • Common corn starch and waxy maize starch, both of which are examples of starches containing less than 40% amylose, are useful herein.
  • starches containing a major amount of amylose are also useful and may be - t-
  • starches from high amylose corn include H I -SET ⁇ C and HYLON (each about 55% amylose by weight) and HYLONTM VI I (about 70% amylose by weight) , all available from National Starch and Chemical Corporation , Bridgewater, New Jersey.
  • the starch consists essentially of amylopectin .
  • the starch employed is from a mutant variety of native starch which consists essentially of amylopectin or is amylopectin derived from a native starch variety containing both amylose and amylopectin .
  • Methods for the fractionatio ⁇ of amylose and amylopectin from native starch are disclosed in , for example, U . S . Patent No. 3,067,067 (Etheridge) .
  • the starch chosen as a starting material is not in pre-gelatinized or instant form, the starch must be gelatinized or pasted prior to debranching .
  • the gelatinization or pasting process disrupts , at least in substantial part, the associative bonding of the starch molecules in the starch granule. This permits the enzyme to access to the molecule to more easily and uniformly debranch the amylopectin molecules .
  • This disruption is accomplished by heating a slurry of the starch to a sufficient temperature for a sufficient length of time depending upon the inherent resistance of the particular starch to gelatinization and the amount of moisture present in the slurry.
  • the slurry will typically be comprised of a major amount of water (i . e.
  • the starch slu rry will contain at least about 5% starch, typically between about 10% to about 25% starch.
  • the pH of the slurry will generally be substantially neutral, i.e. from about 3.5 to about 9 and more preferably from about 6 to 8, to minimize hydrolysis of the starch molecules.
  • the time, temperature, slurry solids and pH should be optimized to gelatinize the starch, yet minimize hydrolysis of the starch .
  • the appropriate temperature, pressure and period of treatment needed to provide a starch paste is preferably obtained by processing aqueous starch slurries in equipment commonly known in the art as steam injection heaters or jet cookers.
  • steam injection heaters or jet cookers In such equipment, superatmospheric steam is injected and mixed with a water slurry of starch in a throat section of a jet.
  • the starch granules are uniformly and thermally treated under turbulent conditions whereupon the starch granules are gelatinized and solubilized.
  • steam injection heaters wherein the temperature, pressure and feed rate can be regulated to provide the desired starch pastes are disclosed in U.S. Patent Nos.
  • More uniformly solubilized starch pastes are obtained by use of the steam injection heater in combination with a holding zone such as coiled tubing or a pressurized tank constructed to minimize liquid channeling.
  • a holding zone such as coiled tubing or a pressurized tank constructed to minimize liquid channeling.
  • Other pasting equipment e.g. heat exchangers, homogenizers, cookers, votators, sizeometer cookers, kettle cookers, etc., may be employed provided the pasting conditions can be adequately maintained.
  • gelatinized starch is then treated with a debranching enzyme, i.e. an enzyme capable of hydrolyzing the 1,6-glucosidic bond of amylopectin -%-
  • Enzymes from a variety of sources are capable of debranching amylopectin.
  • U.S. Patent No. 3,370,840 (Sugimoto et al.) describes sources of debranching enzymes, the disclosure of which is incorporated herein by reference.
  • useful enzymes include pulluianases derived from bacteria of the genus Aerobacter (e.g. E.C. 3.2.1.41 pullulan 6-glucanohydrolase) and isoamylases derived from bacteria of the genus Pseudomonas (e.g. E.C. 3.2.1.68 glycogen 6-glucanohydrolase) .
  • thermostable enzymes e.g. thermostable pulluianases as disclosed in PCT Publ. No. WO 92/02614, published February 20, 1992, the disclosure of which is incorporated by reference, and which are obtained from members of the genus Pyrococcus.
  • the debranching enzyme may be in solution during debranching or it may be immobilized on a solid support.
  • the debranching enzyme preparation should be as specific as possible for the hydrolysis of the 1 ,6-glucosidic bond of amylopectin and amylose.
  • the enzyme preparation if it contains a mixture of enzymes, is preferably essentially free of enzymes capable of hydrolyzing ⁇ -1 ,4-glucosidic bonds. Minimizing hydrolysis of ⁇ -1 ,4-glucosidic bonds will help to minimize the amounts of dextrose and soluble oligomers produced during debranching. Because these soluble saccharides are not believed to contribute to the functionality of the debranched material, minimizing their production will enhance the yield of functional material.
  • the debranching enzyme is allowed to act upon the solubilized starch containing amylopectin.
  • debranching medium will, in general, depend upon the level of activity of the enzyme which, in turn, will vary depending upon the enzyme source, enzyme supplier and the concentration of the enzyme in commercial batches.
  • isoamylase E.C. 3.2.1.68 derived from Pseudomonas amyloderamosa, available from Sigma Chemical Co., St. Louis, Missouri
  • typical conditions include the treatment of a starch solution at 5% to 30% by weight starch solids with about 50 units of enzyme per gram of starch for a period of about 48 hours to obtain substantially complete debranching.
  • the optimum pH and temperature of the debranching medium will also depend upon the choice of enzyme.
  • the debranching medium may, in addition to the water used to solubilize the starch, contain buffers to ensure that the pH will be maintained at an optimum level throughout the debranching.
  • useful buffers include acetates, citrates, and the salts of other weak acids.
  • the pH is preferably maintained at about 4.0 to 5.0 and the temperature from about 40°C to about 50°C.
  • the thermostable pullulanase described above the pH is preferably maintained between 5 and 7 and the optimum temperature should be between 85°C and 115°C. The debranching is allowed to proceed until the desired degree of debranching has been obtained.
  • the precise degree of debranching needed to obtain the desired particle gel of the debranched amylopectin starch may vary depending upon the source of the starch and the precise properties desired in the resulting gel.
  • the degree of debranching is sufficient to convert more than about 80% of the amylopectin in the starch to short chain amylose and, more preferably, at - ⁇ O -
  • amylopectin at least about 90% of the amylopectin .
  • essentially all of the amylopectin is converted to short chain amylose.
  • the amount of short chain amylose can be measured by gel permeation chromatography as set forth in U . S . Patent No. 4,971 , 723, wherein short chain amylose is calculated from the relative area of the peak obtained within the molecular weight range of 500 to 20,000.
  • amylopectin that was originally present will be present as molecular species having a molecula r weight in excess of 20,000 g/mol , and most preferably, essentially no amylopectin having a molecula r weight i n excess of 20,000 g/mol will remain .
  • amylose is present, at least a portion thereof may be debranched to produce molecules above the 20, 000 g/mol cut-off and molecules below the 20,000 g/mol cut-off .
  • debranching enzyme in solution is deactivated, e. g . by heating to denature the enzyme. If an immobilized enzyme is employed, the contact time of the solubilized starch is adjusted so that the starch is removed from the enzyme when the desi red degree of debranching is obtained .
  • the debranching medium may be concentrated by removal of water therefrom, e. g . by evaporation , to facilitate precipitation .
  • the debranching medium may also be treated to remove impurities therefrom . Treatment with , for example, activated carbon will remove residual proteins and lipids that may contribute to off -flavors and/or colors .
  • the solution of debranched starch is then allowed to form a precipitate.
  • the solution will be cooled, e. g . to ambient temperatu re, to reduce the solubility of the debranched starch therein .
  • the solution will typically be allowed to stand until substantial equilibrium is achieved between the supernatant and the precipitate .
  • the precipitate can be isolated from the supernatant, e. g . by centrifugation , prior to fragmentation , but isolation from the supernatant is not necessary to form a useful product.
  • Heating e. g . to about 70°C
  • a liquid medium e. g . the supernatant from original precipitation and/or fresh water following isolation of the precipitate from the supernatant
  • suspension/solution can also be employed .
  • This reprecipitation tends to make the precipitate resistant to melting or dissolving when an aqueous dispersion of the fragmented precipitate is exposed to heat, e. g . in a pasteurization step .
  • heat e. g . in a pasteurization step .
  • the higher the temperature to which the precipitate in the liquid medium is heated (and thus the greater the amount of precipitate that is redissolved) the higher the temperatu re at which the resulting aqueous dispersion of fragmented precipitate will be stable .
  • Repetition of the dissolving and reprecipitation also tends to improve the temperature stability of the resulting aqueous dispersion .
  • the remaining soluble fraction of the precipitate can associate to form relatively large particles that are present in the precipitate after fragmentation and that can contribute a "chal ky” or "gritty” textu re to the dispersion .
  • Treatment of the heated suspension/solution of the precipitate with acid or enzyme to hydrolyze a substantial portion of the soluble fraction can reduce or eliminate such large particles .
  • Typical treatment conditions will • involve mild hydrolysis catalyzed by acid , e. g . in a solution of 0. 1 N HCI for one hour, or, preferably, by enzyme, e. g . ⁇ -amylase.
  • the isolated debranched amylopectin starch precipitate is typically washed and then dried (e.
  • drying techniques include spray drying, flash drying, tray drying, belt drying, and sonic drying .
  • the dried precipitate may be hygroscopic. Thus, some rehydration du ring handling and storage may occur.
  • steps to maintain the moisture at a low content may be necessary (e. g . moisture barrier packaging and/or control of humidity in the storage environment) . If the moisture content is allowed to rise too far (e. g . greater than about 20%, or possibly greater than 15%) , bulk handling problems and/or microbiological stability problems might arise.
  • the debranched amylopectin starch precipitate may also be otherwise chemically modified .
  • chemical modification include the product of reaction with bleaching agents (e. g . hydrogen peroxide, peracetic acid, ammonium persulfate, chlorine (e. g . calcium and/or sodium hypochlorite or sodium chlorite) , and permanganate (e. g . potassium permanganate) ) ; esterifying agents (e. g . acetic anhydride, adipic anhydride, octenyl succinic anhydrides, succinic anhydride, vinyl acetate) ; including phosphorous compounds (e. g. monosodium orthophosphate, phosphorous oxychloride, sodium tripolyphosphate, and - «* -
  • bleaching agents e. g . hydrogen peroxide, peracetic acid, ammonium persulfate, chlorine (e. g . calcium and/or sodium hypochlorite
  • etherifying agents e.g. acrolein, epichlorohydrin, and/or propylene oxide.
  • etherifying agents e.g. acrolein, epichlorohydrin, and/or propylene oxide.
  • the debranched amylopectin starch precipitate is subjected to a physical fragmentation as by mechanical disintegration, i.e. fragmented.
  • the degree of fragmentation will be sufficient to allow the precipitate to form a particle gel in an aqueous medium.
  • Certain steps can be taken prior to fragmentation to enhance the susceptibility of the precipitate to fragmentation. For example, the addition to the solution of additives which will introduce imperfections into the crystalline structure of the precipitate, e.g. higher saccharides such as maltodextrins, may make the precipitate easier to fragment to the desired degree.
  • Subjecting a slurry of the precipitate to mild hydrolysis catalyzed by acid e.g.
  • the mechanical disintegration of the precipitate may be carried out in several ways, as by subjecting it to attrition in a mill, or to a high speed shearing action, or to the action of high pressures. Disintegration is generally carried out in the presence of a major amount by weight of a liquid medium, preferably water.
  • a liquid medium preferably water.
  • tap water is the preferred liquid medium for the dispersion of fragmented starch precipitate, other liquids are suitable provided sufficient water is present - ⁇ 5-
  • the mechanical disintegration is preferably accomplished by subjecting an aqueous dispersion of the precipitate to high shear, e.g. in a Waring blender or a homogenizer such as that disclosed in U.S. Patent No.
  • TM MICROFLUIDIZER from Microfluidics Corporation, Newton, Massachusetts, or a homogenizer such as the
  • the temperature of the starch precipitate during the fragmentation step should be maintained below the temperature at which a major portion of the precipitate will dissolve in the aqueous medium. Thus, it may be desirable to cool the precipitate during disintegration. Alternatively, heat produced during fragmentation may cause the precipitate to dissolve, but cooling may cause the dissolved precipitate to reprecipitate and form a useful product. Whatever method is used, the disintegration is carried out to such an extent that the resulting finely-divided product is characterized by its ability to form a particle gel in the liquid medium in which it is attrited or in which it is subsequently dispersed.
  • the debranched amylopectin starch particles which make up the particle gel can be analyzed in a variety of ways. Rheological measurements can be made to determine the rheological characteristics of the resulting dispersion.
  • the aqueous dispersion of debranched amylopectin starch particles will exhibit a transition in dynamic elastic modulus (G ' ) versus shear strain at less than about 50 millistrain, and preferably less than about 10 millistrain, said transition being from a substantially constant G' versus shear strain to a decreasing G' versus shear strain.
  • G ' dynamic elastic modulus
  • the transition indicates fracture of the particle network within the particle gel and is typically a sharp transition.
  • Such chalkiness can be reduced by the mild hydrolysis discussed above or by reducing the particle size of the starch precipitate before, during or after mechanical disintegration so that substantially all (typically at least about 95%, preferably at least 99%) of the precipitate will pass a U . S . #325 mesh sieve (i . e. substantially all particles are less than
  • the use of the fragmented, debranched amylopectin starch precipitate allows for the replacement of a substantial portion (e. g . from 10% to 100% by weight) of the fat and/or oil in a food formulation .
  • the precise level of replacement that is possible without significantly decreasing the organoleptic quality of the food will generally vary with the type of food .
  • I n other types of foods e. g . frostings, icings, cream fillings, ice cream, margarine, etc.
  • a major amount of the fat and/or oil e.g.
  • fat and/or oil can be replaced with little effect on the organoleptic desirability of the food.
  • typical foods in which fat and/or oil can be replaced include frostings (e.g. icings, glazes, etc.), creme fillings, frozen desserts (e.g. ice milk, sherbets, etc.), dressings (e.g. pourable or spoonable salad and/or sandwich dressings), meat products (e.g. sausages, processed meats, etc.), cheese products (e.g. cheese spreads, processed cheese foods), margarine, fruit butters, other imitation dairy products, puddings (e.g. mousse desserts), candy (e.g. chocolates, nougats, etc.), and sauces, toppings, syrups and so on.
  • frostings e.g. icings, glazes, etc.
  • creme fillings e.g. ice milk, sherbets, etc.
  • dressings e.g. pourable or spoonable salad and/or sandwich dressings
  • the fat removed from a particular formulation may be replaced with an equal amount by weight of an aqueous dispersion of fragmented starch precipitate, but that such equality may not be necessary or desirable in all instances. Further, it may be desirable to remove fat and add another ingredient (e.g. a gum, polydextrose, a protein, '
  • the fragmented, debranched amylopectin starch precipitate is incorporated into the food as an aqueous dispersion , typically comprised of a major amount (i . e. greater than 50% by weight) of water or other liquid medium and a minor amount (i . e. less than 50% by weight, typically 10% to 40%) of starch precipitate solids .
  • the isolated precipitate can be mixed with the food along with water and then subjected to disintegration in those instances when the other ingredients of the food are capable of withstanding the condition of disintegration , e. g . a salad dressing or imitation sour cream.
  • amylopectin starch precipitate into a food product it may be useful and/or necessary to further mechanically disintegrate the starch precipitate while dispersing it into the foodstuff in which it will be employed.
  • the techniques employed for such mechanical disintegration should not need to be nearly as vigorous as the original mechanical disintegration prior to drying.
  • the fragmented, debranched amylopectin starch precipitate can generally be heated while in a food system to dissolve a substantial portion of the precipitate. It appears that upon cooling, the precipitate undergoes reprecipitation and the resulting food product displays acceptable organoleptic properties . I n some food systems , however, reprecipitation of the precipitate may be inhibited or modified , i . e.
  • the fragmented , debranched amylopectin starch precipitate should not be subjected to conditions (e. g. elevated temperature) which will cause the precipitate fragments (i . e. a majority by weight thereof) to dissolve.
  • the food formulation is to be cooked or otherwise heated , to temperatures sufficient to dissolve the precipitate, such heating should be completed prior to the addition of the precipitate to the food. It should be noted, however, that in many foods that are cooked, e. g . cheesecake, the internal temperature and/or moisture availability may be insufficient to dissolve the starch precipitate fragments.
  • the terms "food” and “foodstuffs” are intended broadly, as relating to both nutritional and/or functional food ingredients . It is -Jit -
  • one or more food ingredients may be mixed with the aqueous dispersion of fragmented, debranched amylopectin starch precipitate, or even dry mixed with the debranched amylopectin starch precipitate prior to mechanical disintegration.
  • the food ingredients in the food formulations of this invention include flavors, thickeners (e.g. starches and hydrophilic colloids), nutrients (e.g. carbohydrates, proteins, lipids, etc.), antioxidants, antimicrobial agents, non-fat milk solids, egg solids, acidulants, and so on.
  • flavors e.g. starches and hydrophilic colloids
  • nutrients e.g. carbohydrates, proteins, lipids, etc.
  • antioxidants e.g. antioxidants, antimicrobial agents, non-fat milk solids, egg solids, acidulants, and so on.
  • Hydrophilic colloids can include natural gum material such as xanthan gum, gum tragacanth, locust bean gum, guar gum, algin, alginates, gelatin, Irish moss, pectin, gum arabic, gum ghatti, gum karaya and plant hemicelluloses, e.g. corn hull gum. Synthetic gums such as water-soluble salts of carboxymethyl cellulose can also be used. Starches can also be added to the food. Examples of suitable starches include corn, waxy maize, wheat, rice, potato, and tapioca starches.
  • Non-fat milk solids which can be used in the compositions of this invention are the solids of skim milk and include proteins, mineral matter and milk sugar. Other proteins such as casein, sodium caseinate, calcium caseinate, modified casein, sweet dairy whey, modified whey, and whey protein concentrate can also be used herein.
  • Dry or liquid flavoring agents may be added to the formulation . These include cocoa, vanilla, chocolate, coconut, peppermint, pineapple, cherry, nuts , spices, salts , flavor enhancers , among others . Acidulants commonly added to foods include lactic acid, citric acid, tartaric acid, malic acid, acetic acid, phosphoric acid, and hydrochloric acid .
  • the other components of the various types of food formulations will be conventional , although precise amounts of individual components and the presence of some of the conventional components may well be unconventional in a given formulation .
  • the conventional other components for foods such as frozen desserts and dressings , a re described in European Patent Publication No . 0 340 035, published November 2, 1989 (the pertinent disclosure of which is incorporated herein by reference)
  • the components and processing of table spreads is disclosed in U . S . Patent No. 4,869,919 (Lowery) , the disclosure of which is incorporated by reference.
  • a particularly advantageous use of the fragmented starch precipitates described herein may be the use thereof to replace a portion of the shortening used in a layered pastry article.
  • layered pastry articles (Danish , croissants, etc. ) layers of a bread dough are assembled with a "roll-in” placed between the layers .
  • the roll-in commonly contains a "shortening" (i . e. a fat and/or oil component) from an animal (e. g . butter) or vegetable (e. g . partially hydrogenated soybean oil) sou rce.
  • the assembled a rticle, optionally containing a filling or topping is then baked to form a finished pastry .
  • At least a portion of the shortening of an otherwise conventional roll-in can be replaced with an -33 -
  • aqueous dispersion of fragmented , debranched amylopectin starch precipitate preferably in admixture with an emulsifier (e. g . mono- and/or di-glycerides) , and used to make a layered pastry .
  • an emulsifier e. g . mono- and/or di-glycerides
  • a totally debranched, waxy maize starch precipitate was prepared and fragmented as follows. Into a 3-liter stainless steel beaker was placed 2000 grams of aqueous slurry containing 5% dry solids waxy corn starch. The pH was adjusted to 4.5 using 0.5 N HCI and the beaker was placed in a 95°C water bath. The slurry was stirred and allowed to gelatinize and heat at 93-95°C for 20-30 minutes. The major portion of the resulting waxy starch paste (1150 grams paste) was placed into a pressure reactor and heated to 160°C with stirring.
  • the waxy starch solution was cooled to 45°C and transferred to a 2-liter 3-neck round bottom flask equipped with stirrer, thermometer and a temperature controlled water bath.
  • 50 units isoamylase enzyme Sigma Chemical Co., St. Louis, Missouri
  • the enzyme reaction was allowed to proceed with stirring at 45°C for 48 hours.
  • the solution was heated to boiling (approximately 100°C) to inactivate enzyme then cooled and evaporated to 20% solids using a rotary evaporator.
  • the resulting solution was allowed to set in a refrigerator to precipitate/crystallize.
  • the resulting slurry was centrifuged at about 10,000 g-force RCF in a Sorvall Centrifuge (GSA rotor) for 20 minutes. The supernatant was decanted. The sediment was resuspended in water to the original 20% solids ⁇ 35 -
  • a 20.0% solids creme of the above product was prepared by simply blending at full speed in a Waring blender at 60°C for approximately 8 minutes with the temperature controlled . Yield stress of the creme was found to be 522 pascals . The creme had a very smooth consistency and excellent body when rubbed between the finger and thumb . Based on ou r experience, this product would make a good fat replacer.
  • a totally debranched common (dent) corn starch was prepared by enzymatic hydrolysis with isoamylase.
  • the liquefaction of the starch involved heating a 5% d . s . starch slurry to 95°C and holding it for 20 minutes .
  • the hot sl u rry was placed into a Bomb reactor and heated to 160°C .
  • the liquefied starch was vented through a cooling coil to a 3-neck flas k equipped with a Servodyne mixer and contained in a 45°C circulating bath .
  • the liquefied starch was then prepared for the enzyme hydrolysis .
  • the pH was adjusted to 4.5 with 1 N HCI and the temperature of the slurry was allowed to reach 45°C .
  • the isoamylase Hayashibara
  • the reaction slu rry was heated to greater than 80°C for 20 minutes to inactivate the enzyme .
  • the slu rry was concentrated to 20% d . s . on a rotoevaporator.
  • the resulting solution was placed in a beaker, covered, and allowed to crystallize overnight at refrigerated temperatu re.
  • the resulting material was centrifuged at 10, 000 rpm for 20 minutes .
  • the supernatant was decanted and the pellet resuspended to the original weight.
  • This slurry was recrystallized by heating to greater than 90°C and refrigerating -2
  • the crystallized material was spread on a stainless steel tray and dried at 50°C .
  • the dried material was ground so that it would pass a U . S . #60 mesh screen .
  • the dried totally debranched starch material was sheared at 60°C for 8 minutes in a Waring blender.
  • the resulting dispersed material had a fat-like lubricating property and a yield stress of 211 Pa .
  • the yield stress and texture were similar to our first debranching of the waxy maize starch .
  • a totally debranched waxy maize starch was prepared by enzymatic hydrolysis with isoamylase (Hayashibara) .
  • a 20% d . s . slurry of waxy maize starch was jet cooked at 310°F and 60 psi .
  • a portion of the resulting liquefied starch was placed into a 3-neck round bottom flask equipped with a stirrer, thermometer and a 45°C temperature controlled water bath .
  • the pH of the slurry was adjusted to 4.5 with 1 N HCI .
  • the isoamylase enzyme was added to the slurry at 200 units per gram dry basis of the starch .
  • reaction slurry was heated to greater than 80°C for 20 minutes to inactivate the enzyme.
  • the resulting solution was placed into a beaker, covered and allowed to crystallize overnight at refrigerated temperatures .
  • the resulting material was heated to 95°C and left to recrystallize at refrigerated temperatures overnight.
  • the recrystallized material was then spread on a stainless steel tray, and dried overnight at 50°C .
  • the material was ground to a fine powder on a TROST mill and sieved through a 38 micron screen .
  • the resulting powder of the precipitate from above was prepared as a 30% d.s. creme for use in making a reduced fat sour cream.
  • the creme preparation involved making a 30% d.s. slurry of the precipitate and heating it to 75°C.
  • the hot slurry was sheared in a MICROFLUIDIZER using module 1351 and 15,000 psi.
  • the resulting creme was incorporated into the following reduced fat sour cream formula:
  • Lactic acid was added to the water and mixed well with a Kitchen Aide mixer.
  • the dry ingredients were added and incorporated into the water making a slurry.
  • the precipitate salve and the sour cream were blended into the slurry.
  • the resulting material was hand homogenized and refrigerated.
  • a totally debranched waxy maize starch precipitate was prepared and treated with ⁇ -amylase, before fragmentation , as follows .
  • I nto a G roen kettle was placed 25,400 grams of deionized water and 8,400 grams waxy maize starch (11 . 1% moisture) with stirring .
  • the resulting slurry was jet cooked at 310°F to give a 20% solids waxy maize starch paste.
  • I nto a 5000 ml 3-neck round bottom flas k was placed 3200 grams of the waxy maize starch paste above .
  • the solution was agitated and the pH adjusted to approximately 4.2 with 1 N HCI .
  • porcine pancreatic ⁇ -amylase (Sigma Chemical Co. #A 6255) and the mixture was allowed to react at 25°C for 24 hours .
  • the slurry tended to thin out and stirred better with time.
  • the mixture was slowly mixed with 8 volumes of ethanol to precipitate the solids and inactivate the ⁇ -amylase enzyme .
  • the alcohol precipitated slurry was centrifuged at 5000 x g for 10 minutes and the sediment was dried first in ai r then in a vacuum oven at approximately 1 .5 mm Hg and 50°C overnight.
  • the resulting product was grou nd to pass th rough a US #60 mesh sieve then bottled and labeled .
  • a 20.0% solids slu rry of the above product was sheared using a small Waring blender with temperature controlled water jacket (e. g . 120V, 60°C, 8 1/2 minutes) . After setting 3 hours , the yield stress was measured and found to be 408 pascals . On tasting, the textu re was found to be creamier with no chalkiness of a simila r preparation that had not been treated with ⁇ -amylase. Based on ou r experience, this product would be useful as a fat replacer.
  • the reaction mixture was heated to about 90°C to inactivate enzyme and the hot solution filtered through Whatman #2 filter paper in a Buchner funnel .
  • the slu rry was concentrated via rotary evaporator to 20% solids , then placed into a refrigerator at 4°C overnight.
  • the resulting precipitated mixture was centrifuged and the supernatant discarded .
  • the sediment was resuspended in an equal volume of water, heated to about 90°C and allowed to precipitate in a refrigerator at 4°C overnight.
  • the precipitated mixture was centrifuged and the supernatant was discarded .
  • the sediment was dried on stainless steel trays at 35°C overnight.
  • the dried product was ground to pass through a US #60 mesh sieve .
  • Gel permeation chromatography (G PC) analytical results are reported below.
  • a series of debranched starch products were prepared from waxy maize starch under conditions similar to those employed in Examples 1 or 5, with isoamylase or pullulanase, respectively . Variations in conditions employed and results are shown in Table 1 .
  • Dynamic strain sweep evaluations were performed using a model VOR Bohlin Rheometer on sheared waxy maize starch products debranched to varying degrees from 57% to 100% (e. g . 57% to 100% of the products had a molecular weight of less than 20,000) and fragmented as 25% precipitate solids in water to form a creme.
  • the strain sweep experiments were conducted with the creme products at 1 Hz frequency using a concentric cylinder geometry . Du ring the test, strain was increased by changing oscillation amplitude and the dynamic elastic modulus (G ') was measured as a function of strain .
  • the G' values correspond to the strength of the network structure in the creme.
  • the creme displays linear viscoelasticity at very low strains . , i . e. G' is independent of strain . Its behavior becomes non-linear (G' decreases as strain increases) at a certain critical strain where the material structure becomes more "deformable" . A short or brittle material will display a transition from linear to non-linear viscoelasticity at a lower strain . If the transition occurs at a higher strain , this indicates a long and cohesive texture.
  • I n general particle gel compositions deform at low strain values and usually do so with large changes in G ' values .
  • polymer network gels usually deform at high strain values and typically display relatively low changes in G' values .
  • thermostable product is achieved by cycling highly debranched waxy maize starch at relatively high temperature th rough at least two heating/cooling cycles .
  • a 2% solids slurry of 55% high amylose corn starch (HI-SET C) was prepared by mixing 452.3 grams (400 grams dry basis) of H I-SET C corn starch with deionized water to give a total volume of 20 liters .
  • the suspension was heated in 2-liter batches up to 160°C in a pressure reactor then cooled to about 30°C to 50°C by passing the hot solution th rough a cooled heat exchanger tube.
  • the pH of the solution was adjusted to approximately 4. 5 and the solution was placed in two 12-liter round bottom flasks equipped with agitation , condensers , and heat controlled water baths .
  • the temperature was adjusted to 45°C and 400 units per gram dry basis starch of isoamylase enzyme (from Hayashibara Co.
  • the above starch substrate was acid hydrolyzed at 35% solids (a thick slurry) at 80°C with an HCI solution of 0. 14 Normality (includes all water and acid present in the slurry) .
  • Samples of reaction slurry were withdrawn after 6 hou rs, 12 hours , 18 hours and 24 hours of hydrolysis at 80°C, adjusted to pH 4.5, then tray dried at 50°C and ground to pass th rough a US #60 mesh sieve. Additional samples hydrolyzed at 6 hours and 24 hours were washed to remove most solubles . The washing procedure followed diluting the reaction slurries ⁇ f ⁇ -
  • HI-SET C high amylose corn starch
  • a pressure reactor then cooled to about 30°C to 50°C by passing the hot solution through a cooled heat exchanger tube.
  • the pH of the solution was adjusted to approximately 4.5 and the solution was placed in two 12-liter round bottom flasks equipped with agitation, condensors, and heat controlled water baths.
  • the temperature was adjusted to 45°C and 400 units per gram dry basis starch of isoamylase enzyme (from Hayashibara Co. and containing 865,000 units/gram) was added to each solution.
  • the solutions were allowed to react 20 hours then the 2% solids solutions/dispersions (the debranched starch tends to precipitate with time) were heated to 160°C in the pressure reactor as before to completely dissolve the precipitated starch and make it more readily available for isoamylase enzyme attack.
  • the solutions were cooled, the pH again checked and found to be approximately 4.5, then 400 units per gram dry basis starch of isoamylase enzyme was again added and the reaction was allowed to proceed 18 hours at 45°C for a total reaction time of 38 hours.
  • the above starch substrate was enzyme hydrolyzed at 20% solids (375 grams total slurry wt. ) at 25°C with 15 units/gram starch of porcine pancreatic ⁇ -amyiase (Sigma Chemical Company) .
  • Samples of reaction slurry were withdrawn (125 grams each) after 8 hours, 21 hours , and 48 hours of hydrolysis and the pH adjusted to 3.5 to inactivate enzyme.
  • the 8 hou r and 21 hour samples were filtered on a Buchner funnel followed by washing with about 250 ml each with deionized water.
  • Yield stress values were obtained on 20% solids cremes prepared by shearing at 120 volts , 60°C for 8 1/2 minutes with a Waring blender equipped with a small jacketed jar. The yield stress values were measured using a Brookfield viscometer after the cremes stood at least 3 hours at room temperature. The analytical results are reported below.
  • a 55% amylose corn starch (H I -SET C) is made up to 25% solids then jet cooked at 160°C with a retention time of 10 minutes at 160°C then cooled to ⁇ 100°C .
  • the pH of the solution is adjusted to pH 6.0.
  • Novo thermostable pullulanase enzyme as described in WO 92/02614, is added at 50 units per gram of starch and the reaction is allowed to proceed at 100°C for 24 hours at which time GPC analysis will show that less than 10% of the remaining amylose and amylopectin molecules are above about 100,000 molecular weight.
  • the debranched solution is treated with 3% w/w (weight by weight basis) of decolorizing carbon (based on starch dry substance weight) at 90°C .
  • the colorless carbon treated solution is cooled to 5°C for 16 hours to bring about crystallization .
  • the crystallized mass is dried in a spray drier at 15% solids after dilution with water.
  • the spray dried material is made up to 20% solids and heated from 50°C to 100°C at 0.05°C/minute then cooled to 100°C at 0.05°C/minute.
  • the heat treated material is treated at 20% solids at 80°C for 24 hours in 0.2 N HCI then cooled to room temperature.
  • the acidic slurry is adjusted to pH 4.5 with 10% NaOH and microfiltered to reduce the soluble saccharide content to less than 10% (measured at room temperature) .
  • the slurry is spray dried at about 15% solids to give a heat stable, shearable starch based fat replacer having a yield stress at 20% solids greater than 400 pascals .

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Medicinal Chemistry (AREA)
  • Materials Engineering (AREA)
  • Molecular Biology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Grain Derivatives (AREA)

Abstract

On décrit un procédé de préparation de denrées alimentaires à teneur en matière grasse réduite, utilisant un précipité d'amidon d'amylopectine fragmenté, déstructuré. On forme un précipité d'amidon d'amylopectine déstructuré et on le fragmente ensuite pour produire une dispersion aqueuse, s'utilisant dans le remplacement de matière grasse d'une grande variété de compositions alimentaires. L'amidon d'amylopectine déstructuré peut être dérivé d'un amidon contenant de l'amylopectine, par exemple, de l'amidon de maïs ordinaire ou de l'amidon de maïs-cireux, par gélatinisation de l'amidon suivie d'un traitement avec une enzyme déstructurante, par exemple l'isoamylase ou pullulanase, et par la précipitation dudit amidon déstructuré.
PCT/US1992/006646 1991-08-16 1992-08-07 Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse WO1993003630A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US74638191A 1991-08-16 1991-08-16
US746,381 1991-08-16
US79829191A 1991-11-26 1991-11-26
US798,291 1991-11-26

Publications (1)

Publication Number Publication Date
WO1993003630A1 true WO1993003630A1 (fr) 1993-03-04

Family

ID=27114599

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/US1992/006646 WO1993003630A1 (fr) 1991-08-16 1992-08-07 Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse
PCT/US1992/006645 WO1993003629A1 (fr) 1991-08-16 1992-08-07 Amidon d'amylopectine destructure remplacant la matiere grasse

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/US1992/006645 WO1993003629A1 (fr) 1991-08-16 1992-08-07 Amidon d'amylopectine destructure remplacant la matiere grasse

Country Status (4)

Country Link
AU (2) AU2446792A (fr)
CA (2) CA2115054A1 (fr)
IL (1) IL102827A0 (fr)
WO (2) WO1993003630A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5281276A (en) * 1992-03-25 1994-01-25 National Starch And Chemical Investment Holding Corporation Process for making amylase resistant starch from high amylose starch
US5409542A (en) * 1992-03-25 1995-04-25 National Starch And Chemical Investment Holding Corporation Amylase resistant starch product form debranched high amylose starch
US5338560A (en) * 1992-06-16 1994-08-16 Van Den Bergh Foods Company, Division Of Conopco, Inc. Edible plastic dispersion having a rapid gel-setting starch
US5470391A (en) * 1992-06-18 1995-11-28 Opta Food Ingredients, Inc. Starch-based texturizing agent
AU661869B2 (en) * 1992-11-02 1995-08-10 National Starch And Chemical Investment Holding Corporation Extruded foods containing high amylose starch
AU664327C (en) * 1993-03-24 2003-01-30 Brunob Ii B.V. Method for increasing expansion and improving texture of fiber fortified extruded food products
US6890571B2 (en) * 2002-05-14 2005-05-10 National Starch And Chemical Investment Holding Corporation Slowly digestible starch product
US6929817B2 (en) * 2002-05-14 2005-08-16 National Starch & Chemical Investment Holding Corporation Slowly digestible starch product
US7189288B2 (en) 2004-10-08 2007-03-13 Tate & Lyle Ingredients Americas, Inc. Enzyme-resistant starch and method for its production
US7276126B2 (en) 2005-06-03 2007-10-02 Tate And Lyle Ingredients Americas, Inc. Production of enzyme-resistant starch by extrusion
US7674897B2 (en) 2005-09-09 2010-03-09 Tate & Lyle Ingredients Americas, Inc. Production of crystalline short chain amylose
US7608436B2 (en) 2006-01-25 2009-10-27 Tate & Lyle Ingredients Americas, Inc. Process for producing saccharide oligomers
US8993039B2 (en) 2006-01-25 2015-03-31 Tate & Lyle Ingredients Americas Llc Fiber-containing carbohydrate composition
US8057840B2 (en) 2006-01-25 2011-11-15 Tate & Lyle Ingredients Americas Llc Food products comprising a slowly digestible or digestion resistant carbohydrate composition
US11540549B2 (en) 2019-11-28 2023-01-03 Tate & Lyle Solutions Usa Llc High-fiber, low-sugar soluble dietary fibers, products including them and methods for using them

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3881991A (en) * 1969-01-24 1975-05-06 Hayashibara Co Process for producing amylose powders having a mean degree of polymerization between 20{14 30
EP0372184A1 (fr) * 1988-10-14 1990-06-13 National Starch and Chemical Investment Holding Corporation Amidons partiellement déramifiés et procédé enzymatique pour leur préparation
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1991007106A1 (fr) * 1989-11-22 1991-05-30 Opta Food Ingredients, Inc. Agent gonflant insoluble derive de l'amidon, de qualite alimentaire
EP0486936A1 (fr) * 1990-11-19 1992-05-27 National Starch and Chemical Investment Holding Corporation Amylose à chaîne courte comme substitut des graisses dans les aliments

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3881991A (en) * 1969-01-24 1975-05-06 Hayashibara Co Process for producing amylose powders having a mean degree of polymerization between 20{14 30
EP0372184A1 (fr) * 1988-10-14 1990-06-13 National Starch and Chemical Investment Holding Corporation Amidons partiellement déramifiés et procédé enzymatique pour leur préparation
WO1991001091A1 (fr) * 1989-07-19 1991-02-07 American Maize-Products Company Procede de preparation de produits alimentaires a teneur reduite en matiere grasse
WO1991007106A1 (fr) * 1989-11-22 1991-05-30 Opta Food Ingredients, Inc. Agent gonflant insoluble derive de l'amidon, de qualite alimentaire
EP0486936A1 (fr) * 1990-11-19 1992-05-27 National Starch and Chemical Investment Holding Corporation Amylose à chaîne courte comme substitut des graisses dans les aliments

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5547513A (en) * 1992-06-18 1996-08-20 Opta Food Ingredients, Inc. Starch-based texturizing agent
US5679396A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Non-fat, reduced fat and low fat cheeses and method of making
US5679395A (en) * 1992-06-18 1997-10-21 Opta Food Ingredients, Inc. Fat free, reduced fat and low fat margarine-like spreads and cream cheese
US5614243A (en) * 1994-03-31 1997-03-25 Opta Food Ingredients, Inc. Starch-based texturizing agents and method of manufacture

Also Published As

Publication number Publication date
WO1993003629A1 (fr) 1993-03-04
IL102827A0 (en) 1993-01-31
CA2115056A1 (fr) 1993-03-04
CA2115054A1 (fr) 1993-03-04
AU2460792A (en) 1993-03-16
AU2446792A (en) 1993-03-16

Similar Documents

Publication Publication Date Title
US5395640A (en) Method of preparing reduced fat foods
US5409726A (en) Method of preparing reduced fat foods
EP0529894A1 (fr) Précipite d'amidon riche en amylopectin, debranche et fragmente, utilisé en remplacement de graisse
US5436019A (en) Method of preparing reduced fat foods
US5387426A (en) Method of preparing reduced fat foods
EP0502102B1 (fr) Agent gonflant insoluble derive de l'amidon, de qualite alimentaire
US5378286A (en) Method of preparing reduced fat foods
US5378491A (en) Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate
DE60319178T2 (de) Langsamverdauliches Stärkeprodukt
EP0486936B1 (fr) Amylose à chaîne courte comme substitut des graisses dans les aliments
WO1993003630A1 (fr) Precipite d'amidon d'amylopectine fragmente, destructure, remplacant la matiere grasse
US5372835A (en) Method of preparing reduced fat foods
DE60313073T2 (de) Langsam verdauliches Stärkeprodukt
CA2257870A1 (fr) Produit a base d'amidon microcristallin et son utilisation dans des produits alimentaires
EP0529892A1 (fr) Précipité d'amylose hydrolisée par x-amylase et fragmentée utilisé comme substitut de graisse
US5374442A (en) Method of preparing reduced fat foods
EP0529893A1 (fr) Amydon riche en amylopectin et debranché utilisé en remplacement de graisse
WO1993010675A1 (fr) Precipite d'amylose fragmentee et hydrolysee par alpha-amylase, utilise comme succedane de matiere grasse
WO1993003628A1 (fr) Procede de preparation de produits alimentaires a teneur en lipides reduite
Cho Patent literature review on complex carbohydrates as fat mimetics

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU BG CA CS FI HU JP KP KR NO PL RO RU

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
EX32 Extension under rule 32 effected after completion of technical preparation for international publication
LE32 Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b)
LE32 Later election for international application filed prior to expiration of 19th month from priority date or according to rule 32.2 (b)
WWE Wipo information: entry into national phase

Ref document number: 2115056

Country of ref document: CA

点击 这是indexloc提供的php浏览器服务，不要输入任何密码和下载