WO2002014374A2 - Procede permettant d'ameliorer la solubilite de pectines a tres faible degre d'esterification dans l'eau froide - Google Patents

Procede permettant d'ameliorer la solubilite de pectines a tres faible degre d'esterification dans l'eau froide Download PDF

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WO2002014374A2
WO2002014374A2 PCT/US2001/022594 US0122594W WO0214374A2 WO 2002014374 A2 WO2002014374 A2 WO 2002014374A2 US 0122594 W US0122594 W US 0122594W WO 0214374 A2 WO0214374 A2 WO 0214374A2
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Prior art keywords
hydrocouoid
method recited
pectin
aqueous system
sugar
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PCT/US2001/022594
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English (en)
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WO2002014374A3 (fr
Inventor
Timothy C. Gerrish
Susan C. Forman
Jan A. Staunstrup
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Cp Kelco Aps
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Priority to AU2001282907A priority Critical patent/AU2001282907A1/en
Publication of WO2002014374A2 publication Critical patent/WO2002014374A2/fr
Publication of WO2002014374A3 publication Critical patent/WO2002014374A3/fr

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
    • A61Q17/04—Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations

Definitions

  • the present invention relates to hydrocolloids which are soluble in aqueous systems at temperatures below about 50 °C and to methods for producing such cold temperature soluble hydrocolloids.
  • the present invention also relates to products containing these cold temperature soluble hydrocolloids. More particularly, the present invention relates to pectins having a low degree of esterif ⁇ cation which are soluble in an aqueous system at a temperature below about
  • hydrocolloids that are soluble in an aqueous system at cold temperatures, i.e., those below about 50 °C.
  • cold temperatures i.e., those below about 50 °C.
  • heated process water is prohibited by various health regulations.
  • cold temperature soluble hydrocolloids are advantageous in that they reduce energy expense as no heated process water is required, and further, cold temperature soluble hydrocolloids reduce equipment cost.
  • current cold temperature soluble pectins are co-dried with sugars and are useful in jellies and the like. In some applications to which this invention is germane, however, sugar is an unwanted excipient.
  • hydrocolloids and particularly pectins with a low degree of esterification, i.e., between about 0% and 50%, are often difficult or impossible to dissolve at cold temperatures. As such, a number of attempts have been undertaken to prepare pectins which are soluble in aqueous systems at cold temperatures. These approaches include co-drying with sugars, other protective hydrocolloids, or salts, agglomeration, granulation, and instantizing.
  • United States Patent No. 4,268,533, to Williams et al. discloses a cold temperature soluble quick-setting low methoxyl pectin dry mix composition providing smooth, continuous and uniform gels having good texture and mouth-feel characteristics.
  • This composition is prepared by combining a low methoxyl pectin which has been co-dried with a protective amount of buffer and a solubilizing amount of sugar with: 1) a slowly soluble calcium ion source in an amount sufficient for gel formation; and 2) a slowly dissolving edible acid in an amount which will provide a final pH of from about 3.5 to 4.5 upon dissolution of the mix in water.
  • U.S. Patent No. 2,856,288, to Peebles describes a pectin which is moistened, aggregated, and dried in such a manner as to leave the aggregates intact.
  • This patent more particularly, describes mixing the pectin with lactose powder before the moistening and aggregating operation.
  • U.S. Patent No. 2,673,157, to Shepard et al. discloses drying a low methoxyl pectin, which is cold temperature soluble.
  • This pectin is prepared by co-drying the pectin with a sugar, such as sucrose, lactose, or dextrose. The pectin is then incorporated into a single-pack mix comprising the co-dried pectin/sugar composition and a source of calcium ions.
  • a Japanese patent, i.e., JP 8116890A to Okawa et al. describes a soluble pectin powder which dissolves at a low temperature. This composition is obtained by dissolving low methoxy pectin in hot water, mixing the solution with dextrin, and drying.
  • EP 517423 Al, to Eng et al. also describes hydrocoUoid agglomerates which are easily dispersable in cool liquids.
  • the agglomerates are prepared by wetting fine particles of hydrocoUoid material, such as pregelatinized starch or pectin, with a solution of water and a wetting agent, e.g., triacetin or glycerol, and then agglomerating.
  • the agglomeration can take place in a fluidized bed, for example.
  • This patent further describes agglomeration of the hydrocoUoid in the presence of sugar to increase the ease of dispersion.
  • a hydrocoUoid which is soluble in aqueous systems at cold temperatures, i.e. , those below about 50 °C, and a method for preparing same is disclosed. Additionally, products incorporating the hydrocoUoid are disclosed.
  • a precursor hydrocoUoid is dissolved in a hot aqueous system, i.e., at a temperature above about 50°C, which is substantially free of sugars.
  • the hydrocoUoid is then precipitated out of the aqueous system with a non-solvent, which can be diluted or mixed with water. Thereafter, the hydrocoUoid is dried at typical industry conditions.
  • the hydrocoUoid of this method has a desirable bulk density and is soluble in an aqueous system at a temperature below about 50 °C.
  • Products incorporating the hydrocoUoid i.e., pharmaceutical formulations, personal care products, beverages, and foodstuffs, are further disclosed, as is a method of preparing and cooking the batter coated foodstuff.
  • hydrocoUoid such as tablets, capsules, topical gels, extracts, wound dressings, and syrups
  • personal care products of the hydrocoUoid including hair shampoos and conditioners, lipstick, perfumes, sun tan lotions, sun screen lotions, body lotions, deodorants, and antiperspirants, are disclosed as part of this invention.
  • beverages containing the hydrocoUoid e.g., milk, alcoholic beverages, fruit juices, carbonated drinks, still drinks, powdered drinks, and condensed compositions to be diluted, are disclosed.
  • a method for preparing a hydrocoUoid having a clarity of about 85% in a first aqueous system at a temperature below about 50 °C includes: 1) dissolving a precursor hydrocoUoid in a second aqueous system at a temperature above about 50°C; 2) precipitating the hydrocoUoid with a non-solvent; and 3) drying the hydrocoUoid. Additionally, the method disclosed herein is performed substantially in the absence of a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose com syrup, invert sugar, and honey.
  • the first aqueous system is water.
  • the precursor hydrocoUoid may be added to the second aqueous system in a ratio of about 120 grams per liter of the second aqueous system, or further, the precursor hydrocoUoid may be added to the second aqueous system in a ratio of about 60 grams per liter of the second aqueous system. In another embodiment, the precursor hydrocoUoid may be added to the second aqueous system in a ratio of about 30 grams per liter of the second aqueous system.
  • the non-solvent may be one or more of isopropyl alcohol, ethanol, and methanol.
  • the non-solvent may be mixed with water in a ratio of about 60:40 to about 100:0 by weight percent, or the non-solvent and water may be mixed in a ratio of about 65:35 to about 90: 10 by weight percent. Additionally, the non-solvent may be mixed with water in a ratio of about 70:30 to about 80:20 by weight percent.
  • the hydrocoUoid is at least one of pectin, partially methoxylated galacturonic acid, polysaccharide gum, pregelatinized starch, agar, alginate, carrageenan, gum arabic, gum tragacanth, gum karaya, gellan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, hydroxypropyl cellulose, modified starch, xanthan, konjac gum, locust bean gum, guar gum, dextran, curdlan, and pullulan.
  • the hydrocoUoid may be a pectin selected from one of high methoxy pectin, high methoxy amidated pectin, low methoxy pectin, low methoxy amidated pectin, polygalacturonic acid, polygalacturonate salt, pectic acid, pectic acid salt, pectate, pectate salt, pectinic acid, pectinic acid salt, pectinate, and pectinate salt.
  • the molecular weight of the pectin may be from about 5,000 daltons to about 150,000 daltons, or alternatively, the molecular weight of the pectin may be from about 15,000 daltons to about 100,000 daltons.
  • the pectin may have a degree of esterification from about 0 to about 80, and in another aspect, the pectin may have a degree of esterification from about 0 to about 50. According to another aspect, the pectin may have a degree of esterification from about
  • the pectin may have a clarity in the first aqueous system from about 70%o to about 100%, or alternatively, the pectin may have a clarity in the first aqueous system from about 80% to about 100%. Further, the pectin may have a clarity in the first aqueous system from about 85% to about 100%.
  • the pectin may also have a bulk density from about 0.3 to about 1, or the pectin may have a bulk density from about 0.4 to about 0.75.
  • the first aqueous system is at a temperature from about 0°C to about 50 °C, and in another embodiment, the first aqueous system is at a temperature from about 5°C to about 35°C.
  • the hydrocoUoid may have a degree of esterification from about 0 to about 80, or according to another, the hydrocoUoid may have a degree of esterification from about 0 to about 50. Alternatively, the hydrocoUoid may have a degree of esterification from about 0 to about 25. As a further feature of the invention, the hydrocoUoid may have a clarity in the first aqueous system from about 70% to about 100%, or alternatively, the hydrocoUoid may have a clarity in the first aqueous system from about 80% to about 100%. Further, the hydrocoUoid may have a clarity in the first aqueous system from about
  • the bulk density of the hydrocoUoid may be from about 0.3 to about 1, or alternatively, the bulk density of the hydrocoUoid is from about 0.4 to about 0.75.
  • the hydrocoUoid has the thermal fingerprint depicted in Figure
  • N is an integer from 10 to 10,000
  • X is - C - OM or C - NH 2 ;
  • M is H + , a cation, a polyvalent cation, or CH 3 ;
  • R is H, CH 3 , C 2 H 5 -, - (CH 2 - CH 2 - O) y - H, or CH 2 - CH - OH - ; and y is 1 or 2.
  • a method for preparing a pectin having a bulk density from about 0.4 to about 0.75, a degree of esterification from about 0% to about 25%, and a clarity of about 85%o to about 100% in a first aqueous system at a temperature below 50°C includes: 1) dissolving a precursor hydrocoUoid in a second aqueous system at a temperature above about 50 °C; 2) precipitating the hydrocoUoid with a non-solvent comprising isopropyl alcohol; and 3) drying the hydrocoUoid.
  • the method may performed substantially in the absence of a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • a hydrocoUoid having a clarity of about 85% to about 100% in a first aqueous system at a temperature below about 50 °C, a degree of esterification from about 0% to about 25%, and a bulk density from about 0.4 to about 0.75, is provided.
  • the hydrocoUoid is substantially free of a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • Another feature of the present invention is a foodstuff incorporating the hydrocoUoid: including food batter, foodstuffs coated with the food batter, processed meat products, chicken, fish, onion rings, potatoes, matrix meat, vegetables, or vegetable foods.
  • a pharmaceutical formulation incorporating the hydrocoUoid is disclosed.
  • the disclosed pharmaceutical compositions include tablets, wound dressings, capsules, topical gels, extracts, or syrups.
  • personal care products such as hair shampoos and conditioners, lipstick, perfumes, sun tan lotions, sun screen lotions, body lotions, deodorants, or antiperspirants, incorporating the hydrocoUoid are part of the present invention.
  • beverages incorporating the hydrocoUoid for example, milk, alcoholic beverages, fruit juices, carbonated drinks, still drinks, or condensed compositions to be diluted.
  • a method of inhibiting oil adsorption/ abso ⁇ tion of a food product cooked in oil includes the following steps: 1) coating a foodstuff with a batter composition, including a calcium reactive hydrocoUoid having a bulk density from about 0.4 to about 0.75, a degree of esterification from about 0% to about 25%, and a clarity of about 85% to about 100% in a first aqueous system at a temperature below about 50 °C, to produce a batter-coated foodstuff; and 2) coating the batter-coated foodstuff with a calcium salt enriched crumb composition to obtain a batter and crumb-coated food product having a calcium-hydrocoUoid film resulting from the inaction of the calcium reactive hydrocoUoid and the calcium salt at the interface between the crumb composition and the batter coated foodstuff.
  • the batter composition may be substantially free of a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • a method of inhibiting oil absorption/adsorption of a foodstuff such as chicken, fish, onion rings, potatoes, processed meat, matrix meat, vegetables, or vegetable foods, cooked in oil.
  • the method includes: 1) coating a foodstuff with a batter composition to produce a batter-coated foodstuff; 2) applying an aqueous solution comprising a hydrocoUoid having a bulk density from about 0.4 to about 0.75, a degree of esterification from about 0%> to about 25%, and a clarity of about 85% to about 100% in a first aqueous system at a temperature below about 50 °C; and 3) drying the coated foodstuff.
  • the hydrocoUoid may be substantially free of sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • a method for cooking a battered foodstuff like chicken, fish, onion rings, potatoes, processed meat, matrix meat, vegetables, or vegetable foods, with reduced oil or fat adso ⁇ tion is disclosed.
  • This method includes: 1) coating the foodstuff with a batter composition to produce a batter coated foodstuff; 2) applying an aqueous solution including a hydrocoUoid having a bulk density from about 0.4 to about 0.75, a degree of esterification from about 0% to about 25%, and a clarity of about 85% to about 100% in a first aqueous system at a temperature below about 50 °C; 3) drying the foodstuff; and 4) frying the dried, coated foodstuff, in cooking oil or fat in a temperature range of about 100°C to about 200 °C to form a batter coated foodstuff having reduced oil or fat content.
  • the hydrocoUoid may be substantially free of sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • Figure 1 depicts the weight loss profiles (as temperature is increased 5 °C/minute over a range of 0°C to 1000°C) of a control pectin (untreated - Slendid 440TM) and the pectin of the present invention (soluble pectin);
  • Figure 2 depicts the weight loss profiles (as temperature is increased 0.5°C/minute over a range of 0°C to approx. 350°C) of vacuum dried samples of a control pectin (untreated - Slendid 440TM) and the pectin of the present invention (soluble pectin);
  • Figure 3 depicts the deconvoluted degradation peaks of the vacuum dried control pectin (untreated - Slendid 440TM) weight loss profile from Figure 2;
  • Figure 4 depicts the deconvoluted degradation peaks of the vacuum dried pectin of the present invention (soluble pectin) weight loss profile from Figure 2.
  • the present invention is directed to a, substantially sugar free, hydrocoUoid that is soluble in a cold aqueous system.
  • precursor hydrocoUoid refers to a hydrocoUoid obtained by separation of hydrocoUoid from plant material.
  • the precursor hydrocoUoid can preferably be obtained from citrus peel, apple juices, apple ciders, apple pomade, sugar beets, sunflower heads, vegetables, or waste products from plants such as apples, sugar beets, sunflowers, and citrus fruits. More preferably, the precursor hydrocoUoid can be obtained from apples and citrus plants, and most preferably, the precursor hydrocoUoid can be obtained from citrus plants such as limes, lemons, grapefruits, and oranges.
  • Examples of the precursor hydrocoUoid are Slendid 440TM (LM1912 CSZ), which is manufactured by Hercules Inco ⁇ orated, and GENU® pectin (citrus) type USP-H, which is also manufactured by Hercules Inco ⁇ orated.
  • the hydrocoUoid of the present invention may also be calcium reactive, termed as calcium sensitive. That is, the hydrocoUoid cross-links with a calcium salt, which is a source of free cations.
  • calcium salt includes calcium nitrate, calcium chloride, calcium hydroxide, calcium acetate, calcium propionate, calcium oxide, calcium gluconate, calcium lactate, and calcium carbonate.
  • sucrose or the phrase “sugar free” refers to a sugar selected from at least one of sucrose, dextrose, lactose, maltose, fructose, glucose, corn syrup, maple syrup, maple sugar, brown sugar, high fructose corn syrup, invert sugar, and honey.
  • soluble or “solubility” refers to a hydrocoUoid' s ability to dissolve in an aqueous system, and, with respect to the present invention, solubility is quantified in terms of clarity. That is, a hydrocoUoid is soluble if, when placed in an aqueous system, it has a clarity of about 70%) to about 100%>, and preferably, if it has a clarity of about 80%> to about 100%). Most preferably, a hydrocoUoid is soluble if it has a clarity of about 85% to about 100%.
  • the procedure for determining clarity is as follows. Measure 1 g of hydrocoUoid, and place it in a 250 mL beaker. Wet the hydrocoUoid in the beaker with 3 mL of isopropyl alcohol and place a magnetic stirrer in the beaker. Position the beaker on a magnetic stirrer plate and add 99 mL of distilled water to the beaker, while stirring the contents of the beaker. Continue stirring until the hydrocoUoid is dissolved. Take a sample of the hydrocolloid-IPA mixture and measure its transmission or absorbance on a spectrometer at 655 nm. The results are given as %T (transmission).
  • the term "cold aqueous system” represents an aqueous system which is preferably at a temperature from about 0°C to about 50°C, and more preferably at a temperature from about 5 °C to about 35 °C.
  • degree of esterification refers to the extent to which free carboxylic acid groups contained in the polygalacturonic acid chain of the pectin have been esterified, e.g., by methylation, or in other ways rendered non-acidic, e.g., by amidation.
  • the term “low degree of esterification” in the present invention refers to a DE below about 50%).
  • the method for determination of degree of esterification (DE) and galacturonic acid (GA) in non-amide pectin employed herein is a modification of the FCC-and FAO/WHO method for determination of %> DE and % GA in pectin which does not contain amide and acetate ester.
  • the degree of esterification deteimination is conducted according to the following protocol.
  • the sample is now ready for titration, either by means of an indicator or by using a pH-meter/autoburette.
  • the molecular weight of the hydrocoUoid of the present invention is preferably calculated by measuring the relative viscosity of a 0.1% pectin solution using Na- hexametaphosphate.
  • the apparatus used in this calculation are (1) at least two Witeg-Ostwald- viscosimeters or similar viscometers with 100 to 150 sec. outlet time for water (25°C); (2) a transparent thermostated water bath (25.0°C ⁇ 0.3 °C); and (3) a digital stop watch.
  • the reagent used in calculating the molecular weight of the pectin is Na- hexametaphosphate which is prepared by: (a) dissolving 20.0 g of Na-hexametaphosphate in 1,800 mL ion exchanged deaerated (boiled) water; (b) adjusting the pH to 4.50 ⁇ 0.05 with 1 M HCl; and (c) diluting the solution with ion exchanged deaerated (boiled) water until 2,000 mL.
  • the procedure for calculating the molecular weight of the hydrocoUoid is as follows: (1) clean the viscosimeters; (2) measure the outlet time on the viscosimeters for (i) each freshly prepared hexametaphosphate solution and (ii) every new working day where pectin solutions are being measured (filter the hexametaphosphate solution through a glass filter #3 immediately before measuring the necessary quantity of hexametaphosphate solution); (3) determine the hydrocoUoid sample system as follows: (a) acid wash the hydrocoUoid; (b) weigh approximately 90 g hexametaphosphate solution in a tared beaker with stirring magnet; (c) gradually add 0.1 g acid washed hydrocoUoid to the 90 g hexametaphosphate solution in a tared beaker while stirring; (d) heat the solution to 70 °C while stirring until the hydrocoUoid is completely dissolved; (e) cool the solution to 25 °
  • the outlet time is measured via the following procedure: (1) rinse the viscosimeter twice with the sample; (2) pour 5.00 mL of the sample in the viscosimeter and place it in the thermostated water bath at 25.0°C ⁇ 0.3 °C for at least 15 minutes prior to measuring; and (3) measure time on the two outlets. If the difference between the times is more than 0.2 seconds on measuring hexametaphosphate solution or 0.4 seconds on measuring samples, the measuring is repeated until there are three outlet times which differ no more than 0.2 seconds on measuring hexametaphosphate solution or 0.4 seconds on measuring samples.
  • the outlet time which is needed for further calculations is the mean value of the above mentioned two or three identical or almost identical measuring results.
  • the molecular weight of hydrocoUoid is then calculated as follows:
  • the hydrocoUoid of the present invention has a bulk density from about 0.3 to about 1, and preferably from about 0.4 to about 0.75.
  • bulk density is determined in the following manner.
  • the apparatus used are (1) a 250 mL graduated cylinder; (2) a magnetic type electric vibrator attached to the vertical support rod of a ring stand (with weighted stand) approximately 1 ft (0.3 m) above the base; and (3) a condenser clamp of sufficient size to hold a 250 mL, which should be attached to the above rod.
  • the sample may be compacted manually. To do so, tap the cylinder (containing sample) on a hard surface by dropping it repeatedly from a height of about 1 in. (25 mm), until the volume of the sample remains constant. In order to prevent cylinder breakage, cover the tapping surface with a 1/8 to 1/4 in. (3-6 mm) thick rubber sheet, or use a plastic graduated cylinder.
  • thermogravimetric dynamic weight loss studies refers to a mass change curve or weight loss profile generated via thermogravimetric techniques.
  • the apparatus employed to perform these thermogravimetric dynamic weight loss studies is the TA Instruments Thermogravimetric Analyzer 2950 operating under UHP/zero grade nitrogen atmosphere at a flow rate of 100 ml/min.
  • the apparatus is calibrated in terms of weight and temperature based on the standard procedures. Weight calibration is done manually using a two-point calibration. Certified mass standards of 100 mg and 1000 mg are used for the calibration.
  • Temperature calibration is conducted using a five point calibration process and following the basic outline of the American Society for Testing and Materials (ASTM) method designation E 1582-93, "Standard Practice for Calibration of Temperature Scale for Thermogravimetry," which is inco ⁇ orated herein by reference.
  • ASTM American Society for Testing and Materials
  • This five-point calibration is conducted using room temperature, a calibrated thermometer, and the four certified standards listed below which have the indicated transition temperatures: Alumel 154.28°C
  • Temperature calibration is conducted at a time-temperature ramp rate of 10 °C per minute.
  • Vacuum dried pectin samples are prepared for analysis by first drying to remove any moisture. This drying step is completed by drying the sample under vacuum (5 kPa) at 70 °C for 6 hours in a vacuum oven. Next, five to fifteen milligrams of the oven dried pectin samples are placed into tared, open platinum sample pans. The pectin samples are then manually loaded into the instrument furnace.
  • the weight loss studies are conducted under an Ultra High Pure (UHP)/zero grade nitrogen atmosphere at a flow rate of 100 ml/min. Each sample is evaluated at two different time-temperature ramps: 5.0°C/min, room temperature to 1000°C; and
  • the apparent weights (and weight loss) with respect to temperatures are recorded automatically and the data is presented graphically as the rates of weight loss (in wt % per second) versus temperatures (in °C). This graphical representation is generally know as a mass change curve or a weight loss profile.
  • Each peak represents a degradation stage and the peak maximum denotes the inflection point of the degradation range.
  • the overlapping degradation peaks can be further de-convoluted using the constrained Gaussian amplitude function in SPSS Science Peakfit software.
  • the term "substantially the same thermal finge ⁇ rint,” as used herein indicates that the pectin has degradation peaks which are substantially similar to those in Figure 4. Stated differently, the pectin's thermal finge ⁇ rint should exhibit a substantial number of the differences between the control pectin ( Figure 3) and the pectin of the invention ( Figure 4), so that one skilled in the art would recognize it to be the pectin of the present invention. Both of these definitions are intended to be subsumed under Figure 4.
  • the present invention relates to a method for preparing cold temperature soluble hydrocolloids, which are substantially sugar free. That is, hydrocolloids which are readily soluble in an aqueous system at a temperature from about 0°C to about 50 °C, and preferably in an aqueous system at a temperature from about 5°C to about 35 °C.
  • the hydrocoUoid of the present invention is prepared by dissolving a precursor hydrocoUoid in an aqueous system at a temperature above about 50 °C, precipitating it out with a non-solvent, and then drying it.
  • the precursor hydrocoUoid may be any hydrocoUoid which is insoluble in an aqueous system at a temperature below about 50°C.
  • the precursor hydrocoUoid is added to the aqueous system at a temperature above about 50 °C in a ratio (gram hydrocoUoid per liter aqueous system) of about 120 g hydrocoUoid per liter, and preferably at a ratio of about 60 g hydrocoUoid per liter. Most preferably, the precursor hydrocoUoid is added at a ratio of 30 g per liter.
  • the cold temperature soluble hydrocoUoid is then precipitated out of the precursor containing aqueous system with a non-solvent.
  • the non-solvent may be either isopropyl alcohol, ethanol, or methanol.
  • the non-solvent is one that is listed in 184 C.F.R. 184.1588 as approved for or in the isolation of pectin from aqueous systems.
  • non-solvent can be mixed with water in ratios (non-solvent to water) ranging from about 60%-40% to 100%-0%, preferably from about 65%-35% to 90%- 10%, and most preferably from about 70%-30% to 80%-20%.
  • the precipitated hydrocoUoid is then dried, substantially in the absence of sugars, under conditions typical in the industry. That is, under conditions of controlled temperature, humidity, air velocity, and duration, which may be more or less advantageous to the cold temperature solubility performance of the hydrocoUoid.
  • the present invention further relates to a, substantially sugar free, hydrocoUoid that is soluble in a cold aqueous system, i.e., a hydrocoUoid which is soluble in an aqueous system at a temperature from about 0°C to about 50°C, and preferably from about 5 °C to about 35 °C.
  • the hydrocoUoid may be at least one of pectin, partially methoxylated galacturonic acid, gelatin, polysaccharide gum, pregelatinized starch, agar, alginate, carrageenan, gum arabic, gum tragacanth, gum karaya, gellan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, hydroxypropyl cellulose, modified starch, xanthan, konjac gum, locust bean gum, guar gum, dextran, curdlan, and pullulan.
  • the hydrocoUoid of the present invention has a degree of esterification from about 0 to 80, and preferably the hydrocoUoid has a degree of esterification from about 0 to 50. More preferably, the hydrocoUoid of the present invention has a degree of esterification from about 0 to 25. Further, when dissolved in a cold aqueous system, the hydrocoUoid has a clarity from about 70%> to about 100%>, and more preferably the hydrocoUoid has a clarity, in a cold aqueous system, of about 80% to about 100%).
  • the hydrocoUoid also has a bulk density from about 0.3 to about 1. Preferably, the hydrocoUoid has a bulk density from about 0.4 to about 0.75.
  • the hydrocoUoid further has the following general formula.
  • N is an integer from 10 to 10,000
  • X is - C - OM or - C -NH 2 ;
  • M is H* , a cation, a polyvalent cation, or CH 3 ;
  • R is H, CH 3 , C 2 H 5 -, - (CH 2 - CH 2 - O) y - H, or CH 2 - CH - OH - ; and y is 1 or 2.
  • hydrocoUoid preferably has substantially the thermal finge ⁇ rint, obtained by thermogravimetric techniques, which is depicted in Figures 1, 2, and 4.
  • the weight loss profile depicted in Figure 1 illustrates the thermal degradation events of a control pectin and the pectin of the present invention over a temperature range from room temperature to 1,000°C at a time-temperature ramp increase rate of 5°C/min.
  • Figure 2 illustrates the weight loss profiles of a control pectin and the pectin of the present invention over a range from room temperature to 50° C at a time-temperature ramp increase rate of 0.5°C/min. This smaller time-temperature ramp increase rate allows for a better separation (and identification) of the degradation events.
  • the weight percent used in the Figures is presented in the dry basis. The moisture content and the residual weight at 1,000°C for the samples can be found in Table 1 below. Table 1. Water Content and Residual Weight of Pectin Samples at 1000°C.
  • Figure 1 illustrates degradation events or the thermal finger print which can helpful in identifying the pectin of the present invention. These events occur at approximately 180, 198, 220, 240, 260, and 930 °C, with the event at 930 °C. being more pronounced. The degradation events at lower temperatures, however, are more evident when a slower time-temperature ramp increase rate is employed as is shown in Figure 2. From this, the pectin of the present invention exhibits degradation events at approximately 180, 198, 220, 240, and 260 °C.
  • the overlapping degradation events are further deconvoluted (as is shown in Figures 3 and 4). At least five degradation events, at 180, 198, 220, 240, and 260°C, are evidenced for both the pectin of the present invention and untreated samples in the temperature range of 150 to 300°C. As can be seen, the intensities (area) of the peaks (derivative of wt%> versus temperature) are reduced for the pectin of the present invention sample as compared to the untreated sample. As discussed below, this reduced intensity indicates that amounts of certain chemical components are removed from the pectin of the present invention as the intensity is directly proportional to the concentration of the species in the sample.
  • the dynamic weight loss profiles indicates that certain chemical components are reduced or removed from the pectin of the present invention as compared to the untreated pectin, Slendid 440TM.
  • the chemical components that are reduced in concentration have the degradation temperature (the temperature at the reflection point of the degradation process) of 180, 198, 220, 240, and 260 °C respectively.
  • the first 5 temperatures are related to the degradation of the organic components, with the major weight loss at 198 °C being attributable to the loss of linear pectin molecules.
  • the highest temperature degradation represents the degradation of an inorganic or organic salt.
  • the component that is removed from the SlendidTM 440 is either an inorganic or organic salt that is thermally degraded at approximately 930°C.
  • Another difference is the residual weight of the respective samples at 1,000°C: the untreated pectin sample has a higher value than that of the pectin of the present invention. This suggests that the former might contain a higher concentration of inorganic or organic salts that would not degrade at the test temperature.
  • a specific embodiment of the present invention also relates to a, substantially sugar free, pectin that is soluble in a cold aqueous system, i.e., a pectin which is soluble in an aqueous system at a temperature from about 0 ° C to about 50 ° C, and preferably from about 5 ° C to about 35 °C.
  • pectins are high methoxy pectin, high methoxy amidated pectin, low methoxy pectin, low methoxy amidated pectin, polygalacturonic acid, polygalacturonate salt, pectic acid, pectic acid salt, pectate, pectate salt, pectinic acid, pectinic acid salt, pectinate, or pectinate salt.
  • the pectin of the present invention has a degree of esterification from about 0 to 80, preferably the pectin has a degree of esterification from about 0 to 50, and more preferably the pectin has a degree of esterification from about 0 to 25.
  • the pectin when dissolved in a cold aqueous system, has a clarity from about 70% to about 100%, and more preferably the pectin has a clarity, in a cold aqueous system, of about 80%> to about 100%.
  • the pectin also has a bulk density from about 0.3 to about 1.
  • the pectin has a bulk density from about 0.4 to about 0.75.
  • the pectin is of the general formula:
  • N is an integer from 10 to 10,000; and O O
  • X is - C - OM or - C -NH 2 ;
  • M is H 1" , a cation, a polyvalent cation or CH 3 .
  • the pectin preferably has substantially the same thermal finge ⁇ rint, obtained by thermogravimetric techniques, which is depicted in Figures 1, 2, and 4. IV. USES AND INDUSTRIAL APPLICABILITY
  • the present invention is contemplated for use with typical coated foodstuffs, pharmaceutical compositions, personal care products, and beverages.
  • any foodstuff which is coated with bread crumbs and is intended to be deep-fat fried or pan fried would be included in this invention.
  • Such foodstuffs include fish, seafood, red meat, pork, fruits, and vegetables.
  • the present invention may be used as an encapsulating agent, a stabilizing agent, as a thickening agent, or it may be used to affect the dissolution rate of an active ingredient.
  • these pharmaceutical compositions include tablets, capsules, topical gels, and wound dressings.
  • the present invention is useful, as a thickening or emulsifying agent, in products such as skin moisturizing lotions, hair shampoos and conditioners, and the like.
  • the present invention is further useful as a thickening and stabilizing agent in both powdered and liquid beverages, including powdered drinks, liquid fruit juices and dairy products, and liquid carbonated beverages.
  • the foodstuffs such as vegetable, meat, fish, or poultry, are first coated with at least one coating and fried to form low fat food.
  • the foodstuff is coated with hydrocoUoid, dried, and fried to produce a low oil product. Frying is carried out in cooking oil.
  • oil refers to cooking oil and/or fat.
  • the coating may be applied as a powder or as a solution.
  • the solvent of the solution may be water or a more volatile liquid to increase the rate of drying.
  • the coating is an aqueous system including the hydrocoUoid and a cross-linking agent such as polyvalent cations, for example calcium salts.
  • the coating at least partially encases the outer the surface of the foodstuff, and it is dried prior to frying.
  • the dried coating is adapted to substantially impede the penetration of oil into the foodstuff, and as such, the coated fried products have a low concentration of cooking oil.
  • pectin is dried, prepare an 1%> solution from the pectin above dried pectin by adding pectin to water at room temperature, i.e., 50°C, using a magnetic stirrer plate. That is, slowly disperse the pectin into agitated water, and continue agitating for 15 minutes. All three pectin batches, i.e., 1 through 3, dissolve in deionized water at room temperature.
  • Fresh Idaho russet potatoes referred to by size as Idaho 100's are sliced with a manual potato slicing device which produces consistent 7.95 mm by 7.95 mm (0.313 by 0.313 inch) strips. Twenty-five grams of strips are then washed in a large volume of cold water to remove surface starch and sugars. The washed strips are trimmed to 2.5 to 3.0 inches in length to form prefried strips. The strips are blanched by heating at 85 ° C for 8 minutes in water. The strips are then dried in a mechanical convection oven at 150° C for 10 minutes. Fried
  • Strips are then fried in two (2) gallons of oil at 170° C for three (3) minutes. At the completion of frying, the frying basket is removed from the oil and shaken by hand 5 seconds over the hot oil. The strips are then removed to paper towels to drain until cool. The product has
  • the potato strips are treated as in Control I but with the use of 0.5% aqueous solution of calcium chloride as blanch water.
  • the strips are then are soaked in a 5% aqueous solution of low molecular weight, low ester (calcium reactive), pectin for 5 minutes at 37° C.
  • the strips are then dried in a convection oven at 150° C for 10 minutes. Fried
  • Strips are then fried in two (2) gallons of oil at 170° C for three (3) minutes. At the completion of frying, the frying basket is removed from the oil and shaken by hand 5 seconds over the hot oil. The strips are then removed to paper towels to drain until cool. These product strips have an oil content of 6.1 g oil per 100 g of product.
  • Tempered frozen fish portions are dusted with a pre-dust composition typical in the industry and then dipped in a commercially available adhesion batter (Kerry Ingredients, Golden Dipt Coating Division designation #G6046) using a Stein batter application unit.
  • the battered fish portion is then coated with bread crumbs (Kerry Ingredients, Golden Dipt Coating Division designation ABC #J0570-T01) into which calcium chloride had been baked at a level of 1 ,200 mg per pound of crumbs.
  • the fish portions are immersed into a 1.0% aqueous solution of calcium reactive pectin at 50° C or lower for 5 seconds.
  • the pectin of this invention is suitable for this purpose.
  • the food product will typically absorb approximately 0.35 to 0.55 grams of pectin per 100 square centimeters of battered and breaded surface area.
  • the battered and breaded fish portions are then either frozen raw or par fried for 30 seconds at approx. 200 °C using a Stein continuous fryer and then frozen.
  • the raw frozen fish portions are reconstituted for consumption by deep fat frying in a 50 pound Stein batch fryer for 4 minutes at 180°C.
  • the oil level of this product is 4.3 g of fat per 100 g of product.
  • the par fried fish portions are reconstituted for consumption by deep fat frying in a 50 pound Stein batch fryer for 4 minutes at 180°C.
  • the oil level of this product is 7.5 g of fat per 100 g of product.
  • the par fried fish portions are reconstituted for consumption by baking in a convection oven for 12 minutes at 235 °C.
  • the oil level of this product is 7.2 g of fat per 100 g of product.
  • a wet spinning method is illustrated in 30% calcium chloride by this example. Spinning conditions are as follows:
  • Coagulation bath 30 percent w/v calcium chloride (optionally the coagulation bath may contain non-solvent for pectins, such as ethanol, methanol, isopropyl alcohol, or the like)
  • Pectin concentration 2 percent w/v Pectin
  • the pectin is dissolved in deionized (DI) water at 50° C or lower to form a solution, centrifuged at 8,000 rpm, and filtered through a 5 micron filter. Using a syringe pump, this filtered solution is pumped at a flow rate of 22.1 mL/hr through a nozzle into a coagulation bath containing 30% of calcium chloride. The nozzle is located at the bottom of the bath with the opening of the nozzle pointed toward the top of the bath. Fibers that are formed are removed from the top of the bath and have a wet tensile strength of 1 J kg/mm 2 .
  • DI deionized
  • the wet fibers are rinsed first in DI water and then isopropyl alcohol; the fibers are then dried overnight under vacuum.
  • the soft white pectin fibers produced after drying have an average diameter of about 44 micrometers and tensile strengths of 28.0 kg/mm 2 . Since a relatively high concentration of calcium chloride is used to induce rapid fiber formation, a solvent is not needed or used in this example to aid in phase separation of the pectin from solution. This example demonstrates that the use of solvents during the spinning process (not necessarily the drying process) can be avoided.
  • mix ingredients (A) very carefully. Then, premix ingredients (B), very carefully, and disperse ingredients (B) in the mix (A).
  • the mixture of (A) and (B) may be at room temperature. Thereafter, homogenize the mixture at 75-100 bars, and fill bottles (of any size) with the homogenized mixture. Finally, pasteurize the filled bottles at 85 °C for 10 minutes.
  • the mixed Fruit Drink Powder (Final Fruit Drink) can then be added to cold water to obtain a cold fruit drink.
  • a skin cream (oil in water type) formulation according to the present invention is outlined below.

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Abstract

L'invention concerne un hydrocolloïde de densité apparente appropriée, soluble dans des systèmes aqueux à des températures froides, un procédé de préparation de cet hydrocolloïde, et des compositions incorporant ledit hydrocolloïde. Le procédé consiste à dissoudre un hydrocolloïde précurseur dans uns système aqueux hôte sensiblement exempt de sucres, à précipiter l'hydrocolloïde dans ledit système aqueux, puis à le sécher. Les compositions comprennent des formulations pharmaceutiques, des produits de soins personnels, des boissons, et des substances alimentaires. L'invention concerne également un procédé permettant de préparer et de cuire des substances alimentaires incorporant ledit hydrocolloïde.
PCT/US2001/022594 2000-08-15 2001-08-13 Procede permettant d'ameliorer la solubilite de pectines a tres faible degre d'esterification dans l'eau froide WO2002014374A2 (fr)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1889853A1 (fr) * 2005-06-07 2008-02-20 San-Ei Gen F.F.I., Inc. Procede pour la modification d une pectine et son application
EP1929881A4 (fr) * 2005-09-28 2010-03-24 San Ei Gen Ffi Inc Composition d'émulsion et procédé de préparation de celle-ci
EP2196242A1 (fr) 2004-04-26 2010-06-16 CP Kelco ApS Composition de controle de l'alcalinite et de protection pour la peau et son utilisation
US20110180449A1 (en) * 2006-08-16 2011-07-28 Rubin Patti D Hair care composition
US20130295264A1 (en) * 2010-12-22 2013-11-07 Nestec S.A. Gel composition comprising low-methoxy pectin
WO2016167939A1 (fr) * 2015-04-13 2016-10-20 Cp Kelco U.S., Inc. Produits de gomme gellane et leurs procédés de fabrication et d'utilisation

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US3855149A (en) * 1972-11-13 1974-12-17 Patterson Co C Method of increasing cold water solubility of locust bean gum
DE2649406A1 (de) * 1976-10-29 1978-05-03 Herbstreith Pektinfab Verfahren zur herstellung eines pektinderivates auf der basis von obstpektin
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3855149A (en) * 1972-11-13 1974-12-17 Patterson Co C Method of increasing cold water solubility of locust bean gum
DE2649406A1 (de) * 1976-10-29 1978-05-03 Herbstreith Pektinfab Verfahren zur herstellung eines pektinderivates auf der basis von obstpektin
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2196242A1 (fr) 2004-04-26 2010-06-16 CP Kelco ApS Composition de controle de l'alcalinite et de protection pour la peau et son utilisation
EP1889853A1 (fr) * 2005-06-07 2008-02-20 San-Ei Gen F.F.I., Inc. Procede pour la modification d une pectine et son application
EP1889853A4 (fr) * 2005-06-07 2010-03-24 San Ei Gen Ffi Inc Procede pour la modification d une pectine et son application
JP5057972B2 (ja) * 2005-06-07 2012-10-24 三栄源エフ・エフ・アイ株式会社 ペクチンの改質方法及びその応用
EP1929881A4 (fr) * 2005-09-28 2010-03-24 San Ei Gen Ffi Inc Composition d'émulsion et procédé de préparation de celle-ci
CN101296623B (zh) * 2005-09-28 2011-06-15 三荣源有限公司 乳化组合物及其调制方法
US20110180449A1 (en) * 2006-08-16 2011-07-28 Rubin Patti D Hair care composition
US20130295264A1 (en) * 2010-12-22 2013-11-07 Nestec S.A. Gel composition comprising low-methoxy pectin
WO2016167939A1 (fr) * 2015-04-13 2016-10-20 Cp Kelco U.S., Inc. Produits de gomme gellane et leurs procédés de fabrication et d'utilisation
US10638783B2 (en) 2015-04-13 2020-05-05 Cp Kelco U.S., Inc. Gellan gum products and methods of manufacture and use thereof

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WO2002014374A3 (fr) 2002-06-13

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