WO2006131963A1 - Procede de modification d'une pectine et son application - Google Patents

Procede de modification d'une pectine et son application Download PDF

Info

Publication number
WO2006131963A1
WO2006131963A1 PCT/JP2005/010430 JP2005010430W WO2006131963A1 WO 2006131963 A1 WO2006131963 A1 WO 2006131963A1 JP 2005010430 W JP2005010430 W JP 2005010430W WO 2006131963 A1 WO2006131963 A1 WO 2006131963A1
Authority
WO
WIPO (PCT)
Prior art keywords
pectin
modified
minutes
water
modifying
Prior art date
Application number
PCT/JP2005/010430
Other languages
English (en)
Japanese (ja)
Inventor
Takahiro Funami
Yohei Kataoka
Mika Hiroe
Original Assignee
San-Ei Gen F.F.I., Inc.
Phillips Hydrocolloids Research Limited
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 San-Ei Gen F.F.I., Inc., Phillips Hydrocolloids Research Limited filed Critical San-Ei Gen F.F.I., Inc.
Priority to PCT/JP2005/010430 priority Critical patent/WO2006131963A1/fr
Priority to CN2006800202914A priority patent/CN101218258B/zh
Priority to US11/921,653 priority patent/US20090110799A1/en
Priority to PCT/JP2006/311453 priority patent/WO2006132288A1/fr
Priority to JP2007520148A priority patent/JP5057972B2/ja
Priority to EP06757147A priority patent/EP1889853A4/fr
Publication of WO2006131963A1 publication Critical patent/WO2006131963A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/06—Pectin; Derivatives thereof
    • 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
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H7/00—Compounds containing non-saccharide radicals linked to saccharide radicals by a carbon-to-carbon bond
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for modifying pectin, a pectin modified by the method, and a composition containing the modified pectin. Furthermore, the present invention uses the pectin modified by the above-described method, the dispersion stability of the test composition, emulsifiability'emulsification stability, water retention (water separation inhibition), texture, viscosity expression and gel. The present invention relates to a method for modifying or improving (improving) physical properties such as chemical properties.
  • Food Hydrate colloids are proteins and polysaccharides with a particle size of about 1 ⁇ m or less that are present in foods using water as a dispersion medium. They are viscous, gelling, or other unique physical properties. (E.g., dispersion stability, emulsifying properties, foaming properties, water retention properties, film properties, etc.), and by adding a small amount to other foods that are not only useful as food ingredients themselves, It has the effect of improving functionality.
  • polysaccharides have various origins and have various functions.
  • examples of polysaccharides include seeds, rhizomes, sap, fruits, seaweeds, and microorganisms.
  • guar gum, tara gum, low-strength bean gum, water-soluble soybean polysaccharide, tamarind seed gum and psyllium seed gum are derived from seeds; konjak powder, dalcomannan and starch are derived from rhizomes; sap Gum from gum arabic, tragacanth, Kara gum and gati gum; pectin from fruit; agar, carrageenan, alginic acid and alginic acid from seaweed Salt; and those derived from microorganisms can include xanthan gum, dielan gum, punoreran, cardan and the like.
  • pectin is an acidic polysaccharide composed mainly of a _D-galacturonic acid, and is a jelly, other confectionery, jam base material, or a stabilizer for acidic milk beverages. As one of the most widely used polysaccharides. However, there is a need for pectin that is easy to use and has a new texture and high functionality, including the development of cosmetics for pharmaceutical applications.
  • Patent Document 1 a method of obtaining novel pectin by dissolving or dispersing pectin in water, adding an organic acid, and heating or heating under high pressure
  • Patent Document 2 The pectin component obtained by hydrothermal treatment of pectin over 100 ° C and 150 ° C or less under mild acidity is useful as a dispersion stabilizer that can stably disperse solids in the dispersion.
  • Patent Document 2 is known. But these methods In either case, pectin is heated in the presence of water under acidic conditions.
  • Such a method of dissolving and dispersing pectin in water for heat treatment requires adjustment of pH, such as heating under acidic conditions as described above, or treatment under pressure.
  • the manufacturing process becomes complicated, and it is difficult to put it to practical use.
  • Patent Document 3 relates to a method for producing a food using a sterilized water-soluble polysaccharide powder.
  • a poor solvent in which the powder does not dissolve the water-soluble polysaccharide powder such as pectin.
  • Dispersion and sterilization by applying heat treatment heat treatment (heating temperature: 50 to 95 ° C, heating time: 30 minutes to 5 hours) in contact with an oxidizing disinfectant in a state where it does not substantially dissolve.
  • Patent Document 1 Japanese Patent Laid-Open No. 10-155432
  • Patent Document 2 JP 2002-330710 A
  • Patent Document 3 Japanese Patent Application Laid-Open No. 07-184565
  • Non-Patent Document 1 Food polysaccharides Emulsification ⁇ Thickening * Knowledge of gelation mecanicchi Okazaki, Norio Sano, Kobo Kobo (2001)
  • the present invention has been developed in view of strong circumstances, and an object thereof is to modify bectin, which is a typical food hydrocolloid, to impart or improve a desired function. More specifically, an object of the present invention is to provide a method for modifying pectin in accordance with the above object. Another object of the present invention is to provide a pectin modified by the above method and a composition containing the pectin. Furthermore, an object of the present invention is to provide a use of pectin modified by the above method.
  • Dispersion of pectin in water is improved by heat-treating bectin with a loss on drying of 20% by weight or less in powder form, and physical properties [dispersion stability, emulsification when applied to the test composition] It has been found that the properties (emulsification stability, water retention (water separation inhibition), viscosity development, gelation properties) can be modified or improved. Furthermore, as a method for modifying this bectin, it is preferable to heat it under specific conditions (50 to 150 ° C,:! To 360 minutes). For 1 to 360 minutes at 50 to 150 ° C.
  • HM pectin or sugar beet-derived sugar beet bectin is preferred, and the present invention has been achieved.
  • the present invention has the following aspects;
  • Item 1 A method for modifying pectin, characterized in that pectin having a weight loss of 20% by weight or less is heat-treated in powder form.
  • Item 2 The method for modifying pectin according to Item 1, wherein vectin, which is 20% by weight or less in terms of loss on drying, is heat-treated in a powder state at 50 to 150 ° C.:! To 360 minutes.
  • Item 3 The method for modifying pectin according to Item 1 or 2, wherein the heat treatment is performed under reduced pressure.
  • Item 4 The method for modifying pectin according to item 1 or 2, wherein the pectin is heat-treated in a poor solvent.
  • Item 5 The method for modifying pectin according to items 1 to 4, wherein the pectin is high methoxyl pectin having an esterification degree of 50% or more.
  • Item 6 The method for modifying pectin according to any one of items 1 to 4, wherein the pectin is sugar beet-derived sugar beet bectin.
  • the above-mentioned "method for modifying pectin” can be restated as "method for producing modified pectin".
  • the physical properties of the modified pectin include the dispersibility of pectin itself into water.
  • the properties of the modified pectin include dispersion stability, emulsifiability / emulsion stability, water retention (water separation inhibition) that the pectin gives to the test composition when it is applied to the test composition. In addition, it has the ability to improve texture, viscosity development and gelation.
  • Item 7. A pectin modified by the method according to any one of items 1 to 6.
  • Item 8. A force comprising pectin modified by the method according to any one of Items 1 to 6, or a dispersant or dispersion stabilizer containing the same.
  • Item 9 A force comprising pectin modified by the method according to any one of Items 1 to 6, or an emulsifier or emulsion stabilizer containing the same.
  • Item 10 A force consisting of pectin modified by the method according to any one of Items 1 to 6, or a water separation inhibitor containing the same.
  • Item 11 A force consisting of pectin modified by the method according to any one of Items 1 to 6, or a texture improving agent containing the same.
  • Item 12 A force comprising a pectin modified by the method according to any one of Items 1 to 6, or a thickener containing the same.
  • Item 13 A force composed of pectin modified by the method according to any one of Items 1 to 6, or a gelling agent containing the same.
  • composition comprising the modified pectin according to Item 14.
  • Item 15 The composition according to Item 14, comprising the modified pectin in a ratio of 0.01 to 10% by weight.
  • Item 16 The composition according to item 13, which is a food.
  • Item 17 A method for modifying or improving the physical properties of a test composition, wherein the pectin modified by the method according to any one of Items 1 to 6 is added to the test composition.
  • the physical properties of the test composition to be modified include dispersion stability, emulsification property / emulsification stability, water retention (water separation inhibitory property), texture improvement, viscosity development property, and gelich property. .
  • dispersion stability, emulsification / emulsification stability, and water retention (water separation inhibition) are improved or improved by modification.
  • Item 18 A method for improving (improving) the dispersion stability of the test composition, wherein the pectin modified by the method according to any one of Items 1 to 6 is added to the test composition.
  • Item 19 A method for improving (improving) the emulsifiability and emulsification stability of the test composition, wherein the pectin modified by the method according to any one of items 1 to 6 is added to the test composition.
  • Item 20 A method for improving (improving) the water retention (water separation inhibitory property) of the test composition, wherein the pectin modified by the method according to any one of Items 1 to 6 is added to the test composition.
  • Item 21 A method for improving (improving) the texture of the test composition, comprising blending the test composition with the pectin modified by the method according to any one of items 1 to 6.
  • Item 22 A method for improving viscosity development of the test composition, comprising blending the test composition with the pectin modified by the method according to any one of Items 1 to 6.
  • Item 23 A method for improving the gelation property of the test composition, comprising blending the test composition with the pectin modified by the method according to any one of Items 1 to 6.
  • a simple and safe method of heat-treating pectin under specific conditions dispersion stability, emulsification property / emulsification stability, water retention (water separation inhibition property), texture improvement, viscosity development property
  • the pectin can be modified so as to have a desired function with respect to physical properties such as gel properties.
  • the modified pectin obtained by such a method itself has the advantage of being easy to use because of its improved dispersibility in water.
  • a dispersion stabilizer or an emulsion stabilizer In the field of food, cosmetics or pharmaceuticals, a dispersion stabilizer or an emulsion stabilizer. It can be effectively used as a water separation inhibitor, texture improver, thickener, or gelling agent.
  • the method for modifying pectin of the present invention can be carried out by heating a raw material vectin having a loss on drying of 20% by weight (hereinafter referred to as “% ( ⁇ / ⁇ )”) or less in a powder state. .
  • the loss on drying of the raw material pectin used in the present invention is 20% (w / w) or less. Preferably it is 10% (w / w) or less, further 5% (w / w) or less, more preferably 3% (w / w) or less.
  • the weight loss after drying can be obtained by the following formula, which is the ratio of the weight that is reduced when heat treatment is performed at 105 ° C. under normal pressure for 3 hours.
  • pectin with a loss on drying of 20% (w / w) refers to the weight before heating for 3 hours at 105 ° C under normal pressure (this weight) Is 100% (w / w) Pectin that is reduced by 20% (w / w).
  • the particle size of the powdered pectin used for the modification is not particularly limited, and examples thereof include those usually having a mesh size of 10 mesh or less.
  • Powdered pectin can be obtained by drying and pulverizing the fibrous pectin collected by adding alcohol to the pectin extract, by drying and pulverizing the pectin extract by spray drying,
  • the pectin can be prepared by a method such as a method of pulverizing pectin into a powder, a method of pre-freezing a powdered pectin and freeze-drying.
  • the heating temperature is 50 to: 150 ° C, preferably 60 to: 140 ° C, more preferably 70 to 120 ° C. Masle. Although depending on the balance with the heating time described below, if the heating temperature is extremely lower than 50 ° C, the reforming effect is not sufficient, and conversely if it exceeds 150 ° C, the appearance deteriorates (browning). A large amount of water-insoluble components may be formed.
  • the heating time is 1 to 360 minutes, preferably 5 to 300 minutes, more preferably 10 to 120 minutes.
  • Heating time force S If it is extremely shorter than 1 minute, the reforming effect is not sufficient, but if it exceeds 360 minutes, the appearance deteriorates (browning) and is insoluble in water. Ingredients may be formed in large quantities.
  • the degree of esterification as a raw pectin when using 50% or more of HM pectin, 120 ⁇ : Heating at about 150 ° C for about 10-60 minutes, preferably heating at about 120-140 ° C for about 20-40 minutes Be good Good.
  • sugar beet vectin derived from sugar beet is used as the raw material pectin
  • a method of heating at about 50 to 150 ° C for about 10 to 360 minutes is preferable if these processing conditions are satisfied. The higher the heating temperature and the longer the heating time, the greater the effect.
  • the viscosity developing property refers to a property that develops viscosity when pectin is completely dissolved in water.
  • the modified pectin of the present invention exhibits low viscosity expression depending on heating conditions (shows a lower viscosity than the viscosity when unmodified pectin is dissolved in water)
  • high viscosity expression indicating higher viscosity than that of unmodified pectin dissolved in water
  • the level of viscosity expression can be adjusted according to the purpose. .
  • HM pectin When the purpose of modifying pectin is to improve the viscosity of the test composition to be applied (high viscosity expression), when using HM pectin with an ester concentration of 50% or more as a raw material pectin , Heating at about 50-80 ° C for about 10-360 minutes, 80-: heating at about 110 ° C for about 5-60 minutes, or heating at about 110-120 ° C for about 1-20 minutes The method can be mentioned. A method of heating at about 70 to 90 ° C for about 10 to 60 minutes, more preferably about 70 to 90 ° C for about 20 to 40 minutes can be used.
  • the method of heating at about 50 to 150 ° C for about 10 to 360 minutes is preferable, and if it is within these processing conditions, heating is performed. The higher the temperature and the longer the heating time, the greater the effect of developing high viscosity.
  • HM pectin with an ester density of 50% or more is used as the raw material pectin
  • the term "Gelich” refers to a property in which a substance having a Gelich ability such as pectin is in an intermediate state between a solid and a liquid that retains moisture and does not flow under its own weight (forms a gel).
  • HM pectin gelation conditions differ between HM pectin and LM pectin.
  • HM pectin include solids, such as about 50% or more of carbohydrates, and generates heat irreversible gel in the case of P H is 3.5 or less.
  • LM pectin a thermoreversible gel is formed in the presence of multivalent ions such as calcium and magnesium without being greatly affected by the solid content and pH.
  • the modified pectin of the present invention produces a hard gel depending on the heating conditions (higher rupture strength value than gel prepared with unmodified pectin, Gels) and soft gels (resulting in gels with higher break strength values than gels prepared with unmodified pectin), and the hardness of the gel produced can be adjusted according to the purpose. it can.
  • the property of generating a hard gel is referred to as “hard gelation property”
  • the property of generating a gel is referred to as “soft gelation property”.
  • HM pectin having an ester density of 50% or more can be preferably exemplified.
  • HM pectin having an esterification degree of 50% or more can be preferably exemplified.
  • the target power of pectin modification is pH 5 or lower and the dispersion stability imparted to acidic protein beverages containing 0.1% or more of protein (improvement of functions such as milk protein aggregation and precipitation prevention) ) Is improved by 50 to 110 ° C for about 10 to 60 minutes, 110 to about 120 ° C for! To about 20 minutes, preferably 100 to 110 A method of heating at about ° C for about 20 to 40 minutes can be used.
  • HM pectin having an esterification degree of 50% or more can be preferably exemplified.
  • the purpose of modifying the pectin is to improve the emulsifying power or the emulsion stability imparted to the test composition to be applied, heat at about 50 to 150 ° C for about 10 to 60 minutes.
  • the method Preferably the method of heating at about 100-150 degreeC for about 20-40 minutes can be mentioned.
  • sugar beet pectin derived from sugar beet can be preferably exemplified.
  • HM pectin having an esterification degree of 50% or more can be preferably exemplified.
  • the decompression conditions are not limited, but include, for example, conditions of about ⁇ .01 to 500 mmHg, preferably about ⁇ to about 0.01 to 300 mmHg, and more preferably about ⁇ .01 to 300 mmHg.
  • the heat treatment can be performed in the presence of an inert gas instead of the heat treatment in the atmosphere.
  • the inert gas include nitrogen gas, helium gas, carbon dioxide gas, and the like.
  • the heat treatment may be performed in a poor solvent for pectin (a solvent that does not dissolve pectin regardless of temperature and does not react with pectin).
  • a poor solvent for pectin include methanol, ethanol, isopropanol, butanol, 1,3-butylene glycol, propylene glycol, and ethylene glycol.
  • Heating in a poor solvent can be carried out under a pressurized condition as necessary, for example, using an autoclave or the like.
  • it is desirable to carry out caloric heating while dispersing pectin in a poor solvent At the laboratory level, for example, there is a method of heating a rotary evaporator by use of a rotary evaporator and cooling and refluxing.
  • the raw material bectin used in the present invention is not particularly limited as long as it has the above-mentioned loss on drying.
  • High methoxyl pectin HM Kuching
  • Powerful HM pectin is commercially available, for example SM-762 (San-Eigen FFI Co., Ltd.).
  • LM pectin low methoxyl pectin
  • LM pectin low methoxyl pectin
  • sugar beet pectin derived from sugar beet (Beta vulgaris LINNE var. Rapa DUMORTIER) is used as a raw material pectin, especially when the physical property to be modified is emulsification and whey stability. I hope to use it.
  • Sugar beet pectin is one of the constituent polysaccharides of sugar beet pulp. It is composed of a-1, 4 glycoside-linked D-galataturonic acid main chain and side chains mainly composed of neutral sugars such as arabinose and glucose. And an average molecular weight of 400,000 to 500,000.
  • / 3-L-rhamnose may be present in the main chain skeleton.
  • sugar beet pectin occupies about 40% of the total sugar chain, and D-galata-succinic acid, the constituent sugar of the main chain, is partially acetylated and methyl esterified.
  • sugar beet bectin derived from sugar beet is used as a raw material pectin, the effects of the present invention can be obtained regardless of the level of methyl ester group content.
  • Powerful sugar beet peptides are commercially available, for example, Vistop [trademark] D-2250 (manufactured by San-Eigen FFI Co., Ltd.).
  • the property to be modified is water retention (water separation inhibition), viscosity development, or water dispersibility, it is derived from HM pectin and sugar beet having an esterification degree of 50% or more. Any sugar beet bectin can be used.
  • examples of food hide mouth colloids that are expected to have the same modification effect as pectin by heat treatment include water-soluble soybean polysaccharide and psyllium seed gum.
  • the water-soluble soybean polysaccharide can be prepared by extracting, purifying and sterilizing under low acidity from insoluble dietary fiber (Okara) produced during the production of soybean protein.
  • the molecular structure of water-soluble soybean polysaccharide is not always clear. Combined, highly branched structures are presumed.
  • Water soluble Soy polysaccharides have been used in the food industry in the past as stabilizers for acidic milk and texture improvers for bakery foods. Such water-soluble soybean polysaccharides are commercially available, and examples thereof include SM-700, SM-900, and SM-920 (all of which are San-Eigen F'F Corporation).
  • Psyllium seed gum is a natural plant gam collected from the seed strength of Plantago ovata Forskal, etc., among plantago species (a type of Planttaginaceae planta) that is a type of planta.
  • Psyllium Husk uses psyllium Husk to wrap the outside of the seed. This seed coat is called Isapgol, Isa bgol, especially in India.
  • the non-cellulose polysaccharide in this psyllium seed gum component has a highly branched structure with xylan as the main chain, and the side chain consists of arabinose, xylose, galacturonic acid, and rhamnose.
  • the association / aggregation partially occurs due to intramolecular or intermolecular interaction, and the average molecular weight increases.
  • the modified pectin that has been heat-treated at about 20 to 150 ° C. for about 10 to 60 minutes, preferably about 120 to 130 ° C. for about 20 to 40 minutes is not heated.
  • the water dispersibility is less likely to become lumpy, so workability is significantly improved when pectin is dissolved in water.
  • the mechanism of this action is that when pectin is added to water and dissolved under gentle stirring and stirring conditions, the partial gel structure due to the interaction suppresses rapid water absorption on the powder surface, thus Water dispersibility is considered to be improved.
  • Modified pectin that has been heat-treated for about 20 minutes has higher viscosity (high viscosity) at the same concentration compared to unheated (unmodified) pectin, or water separation suppression at the same concentration.
  • the effect water retention effect
  • powerful modified pectin can be effectively used as a thickener or water separation inhibitor (water retention agent).
  • the mechanism of action is that the partial gel structure due to intermolecular interaction captures more water and binds water more firmly, thus improving high viscosity and improving water retention. Conceivable.
  • breaking stress breaking stress
  • the average molecular chain length of pectin is increased due to the intermolecular interaction by heat treatment, and thus the gel structure becomes dense and strong, thereby increasing the gel strength.
  • modified pectin that has been heat-treated at 105 ° C for about 150 minutes or longer, heat-treated at 120 ° C for about 30-minutes, or heat-treated at 140 ° C for about 10 minutes or longer is unheated ( Compared to gels formed from unmodified pectin, it has the property of forming gels (soft gels) with low gel strength (breaking stress) at the same concentration. From these powers, the modified pectin of the present invention can be effectively used as a gelling agent.
  • the effect of suppressing the occurrence of sedimentation is high.
  • the pulp dispersion in fruit juice is highly stable. Therefore, such modified peptides can be effectively used as a dispersion stabilizer. As the mechanism of this action, the force that can be considered to stabilize the electrical interaction between bectin and milk protein by heat treatment has not been fully elucidated.
  • the modified pectin heated at about 50 to 150 ° C for about 10 to 60 minutes, preferably at about 100 to 150 ° C for about 20 to 40 minutes is unheated.
  • the average particle size of oil-in-water (O / W) emulsion is smaller than that of (unmodified) pectin, and changes over time There is little change. For this reason, such modified pectin can be effectively used as an emulsifier or an emulsion stabilizer.
  • As the mechanism of action it is considered that the hydrophobicity of the pectin molecule is increased by the intermolecular or intramolecular interaction caused by heating, and thus the surface activity is increased.
  • the present invention relates to a composition containing the modified pectin prepared by the aforementioned heat treatment.
  • the modified pectin is based on its dispersion stability action, emulsification / emulsion stability action, water retention (water separation inhibition) action, viscosity development action, and gelation action. It can be effectively used as a dispersion stabilizer, an emulsifying agent, an emulsifying stabilizer, a water retention agent (water separation inhibitor), a thickener, and a gelling agent.
  • compositions such as food compositions, cosmetic compositions, or pharmaceutical compositions
  • Desired physical properties [dispersion stability, emulsification property / emulsification stability, water retention (water separation inhibiting property), viscosity development property, gelation property] can be imparted or improved.
  • the texture can be improved by incorporating modified pectin.
  • the amount of the modified pectin added to the test composition depends on the type and use of the target composition, the physical properties of the composition to be modified [dispersion stability, emulsification property / emulsion stability, water retention Properties (water separation inhibition), texture improvement, viscosity development, gelation properties), and treatment conditions for the modified pectin used.
  • the ratio of the modified pectin mixed in 100% by weight of the food is generally about 0.01 to 10% by weight, preferably about 0.05 to 5% by weight. be able to.
  • the method for adding the modified pectin to the composition is not particularly limited as long as it follows a conventional method.
  • the modified pectin As an effect when the modified pectin is added to the food, specifically, the effect of suppressing the formation of lumps when the powder is dissolved in water, that is, the effect of improving the water dispersibility can be mentioned.
  • emulsification and dispersion stability effects such as fat fatming prevention, emulsion separation prevention and milk protein aggregation suppression in the acidic region, water retention improvement effects such as water separation over time and cooking yield increase.
  • Foods such as increased softness, moistness, and joyiness A feeling improvement effect is mentioned.
  • the high molecular weight modified pectin has a gel-like structure in terms of physical properties, and is immediately short in texture. Can also be used.
  • composition containing the modified pectin of the present invention in the case of food, for example, ice cream, ice milk, lact ice, sherbet, frozen dessert such as ice confectionery; milk, milk beverage
  • Lactic acid bacteria beverage soft drink with fruit juice, carbonated drink, fruit juice drink, vegetable juice drink, tea drink, ion drink, sports drink, functional drink, vitamin supplement drink, nutrition supplement balance drink, jelly drink and powdered drink Puddings such as custard pudding, milk pudding and pudding with fruit juice, desserts such as jelly, bavaroa and yogurt; gums such as chewing gum and windmill gum (plate gum, sugar-coated grain gum); coatings such as marble chocolate Chocolates such as chocolate with flavors such as strawberry chocolate, blueberry chocolate and melon chocolate; soft candy (including caramel, nugaichi, gummy candy, marshmallow, etc.) and caramels such as toffee; soft biscuits And soft cookies Child: Dressing such as emulsification type dressing, separate dressing and non-oil dressing, sauces such as ketchup, sauce and sauce; jam such as strawberry jam, benoray belly jam, marmalade, apple jam, apricot jam and preserve Fruit wine such as red wine; processed fruits such as syrup pickled cherries, a
  • protein 'phosphorus' potassium-adjusted foods In addition to these general foods, protein 'phosphorus' potassium-adjusted foods, salt-adjusted foods, oil-and-fat adjusted foods Products, intestinal foods, calcium 'iron' vitamin-enriched foods, hypoallergenic foods, concentrated liquid foods, blended foods, mixed foods, and chopped foods, and other foods and mastications called so-called tromi preparations Can be mentioned. It can also be used in fields other than food, that is, cosmetics and pharmaceuticals.
  • SM-762 degree of esterification 70 to 72%) corresponding to HM pectin was used.
  • sugar beet-derived sugar beet bectin “Bistop [trademark] D_2250” * (degree of esterification about 55 /., Degree of acetylation about 20%) was used. Washing was repeated 3 times using powdered sugar beet pectin with a weight loss of 5-10% using 17 volumes of 70% aqueous ethanol, which was pre-frozen at -40 ° C and then lyophilized. The obtained sugar beet bectin was in the form of powder and the loss on drying was less than 3%. 10g of this was sealed in an aluminum bouch, heat-sealed after reducing the pressure to 60mmHg.
  • Very large lumps can be made (3 or more lumps with a diameter of about 3 mm or more).
  • Example 1 Preparation Example 1-2 80 3 5 hours
  • Example 2 Preparation Example 2-2 105 30 3 4. 5 hours
  • Example 3 Preparation Example 3-2 120 5 3.5 hours
  • Example 4 Preparation Example 4-2 140 4 4 hours Comparative Example 1 Comparative Preparation Example Unheated (Unmodified) 1 5 hours
  • the modified pectin in Preparation Examples 1_2 to 4-2 is excellent in appearance after stirring for 1 minute (presence of lumps) The water dispersibility was improved. This indicates that the above heat treatment is effective in improving the water dispersibility of pectin (improving water dispersibility).
  • the 120 ° C heat-modified pectin used in Example 3 (Preparation Example 3-2) and the 140 ° C heat-modified pectin (Preparation Example 4-2) used in Example 4 are the same as those in Example 1.
  • the mixture was stirred for 10 minutes, cooled at 8 ° C for 10 minutes, further cooled at 20 ° C for 2 hours, and the weight was corrected with deionized water.
  • the viscosity was measured (B-type rotational viscometer, rotational speed 60 rpm, measured For the rotor number at a constant temperature of 20 ° C, the viscosity was measured as # 3 when the viscosity at 60 mm was over 500 mPa's, # 2 when the viscosity was 100 to 500 mPa's, and # 1) when the viscosity was less than lOOmPa's.
  • the results are shown in Table 5.
  • the viscosity of the modified pectin-containing aqueous solution tended to decrease as the heating temperature increased and the heating time increased (low viscosity expression). Specifically, the viscosity tends to decrease with a heat treatment of about 150 minutes or more at 105 ° C, a heat treatment of about 30 minutes or more at 120 ° C, and a heat treatment of about 10 minutes or more at 140 ° C. It was.
  • the combination of the heating temperature and the heating time may increase the viscosity (high viscosity expression) or decrease the viscosity compared to the unheated bectin-containing aqueous solution (Comparative Example 2). (Low-viscosity expression), and it can be seen that the viscosity expression of pectin can be controlled
  • Pectin (Preparation Examples 3-2 and 4-2) modified by heat treatment under relatively high temperature conditions such as 120 ° C for 30 minutes, or 140 ° C for 30 minutes can be intramolecular or molecular It is thought that a partial gel structure is formed between them, so that rapid water permeation does not occur (due to hydration and ⁇ ), which improves (improves) water dispersibility. It is done.
  • the pectin gel is returned to room temperature, a texture analyzer (TA-TX2, SAS) is used, a plunger: surface area lcm 2 cylindrical shape, a cradle speed: ImmZsec, and a fracture test is performed.
  • the breaking stress (Pa) was determined.
  • the gel properties (hard gel properties, soft gel properties) of the modified pectin were evaluated from the breaking stress (Pa) of the obtained gel. The results are shown in Table 6.
  • heat treatment should be performed at 140 ° C to 150 ° C for about 30 minutes or longer from the tendency of breaking stress shown in Table 6 above. Seems to be effective.
  • Pre-mixed corn starch raw raw starch
  • modified pectin Preparation Examples 1-1, 1-2, 1-3, 2-2, or 3-2
  • deionized water to the mixture of pectin (comparative preparation example) (starch concentration 15% (w / v), pectin concentration 0.5%), use Rapid Visco Analyzer (Newport Scientific), According to the temperature program, the viscosity of this starch paste (water-containing composition of starch Z pectin) was measured.
  • starch paste starch / bectin water-containing composition
  • starch concentration 5% (w / v), pectin concentration 0.5%) prepared at the same temperature program at 4 ° C for 1 week.
  • the percentage of separation that occurred was measured.
  • Table 7 shows the results for the peak viscosity (RVAU) of starch paste (starch / bectin combined system, starch / pectin water-containing composition), and Table 8 shows the results for the release after storage at 4 ° C for 1 week. .
  • Example 29 Preparation example 1-1 1 5 598.8
  • Example 30 Preparation example 1-2 80 30 585.0
  • Example 3 1 Preparation example 1-3 60 566.9
  • Example 32 Preparation Example 1-5 300 5 55.3
  • Example 33 Preparation Example 2-2 1 0 5 30 5 7 1.8
  • Example 34 Preparation Example 3-2 1 20 30 523.2 Comparative Example 4 Comparative Preparation Example Unheated (Unmodified) 535.8
  • Example 35 Preparation Example 1-1 1 5 32.3 Example 36 Preparation Example 1-2 8 0 30 34.5 Example 3 7 Preparation Example 1-3 6 0 3 7.2 Example 3 8 Preparation Example 1-5 300 3 9.0 Example 39 Preparation Example 2-2 1 05 30 3 5.5 Example 40 Preparation Example 3-2 1 20 3 0 4 1.6 Comparative Example 5 Comparative Preparation Example Unheated (Unmodified) 4 1.8
  • the modified pectin having higher viscosity develops more starch starch (starch Z pectin water-containing composition) ), And the modified pectin with a higher starch paste peak viscosity decreased water separation and exhibited water retention.
  • modified pectin The water retention (water separation inhibiting action) of such modified pectin is that the modified pectin having a gel-like structure by heat treatment retains water in the structure or is released from starch by aging. It is thought that this is based on the fact that the pectin captures the hydrated water.
  • Modified pectin shown in Table 9 (Preparation Example 1-1, Preparation Example 2-2, Preparation Example 5-1) and unheated (unmodified) pectin (prepared in Preparation Examples 1-5 before heating)
  • An acidic milk beverage was prepared using a powdered HM pectin (less than 3% loss on drying)) (comparative preparation example). Specifically, first mixed beforehand Sugar (70 g) and pectin (3 g) were added to water (627 g), stirred and dissolved at 80 ° C for 10 minutes, and then cooled. Separately, skim milk powder (30 g) was added to water (270 g), stirred and dissolved at 60 ° C for 10 minutes, and then cooled.
  • each modified pectin was evaluated according to the methods of Examples 5 to 24. Specifically, 200 mL deionized water (room temperature) was measured in a 300 mL beaker and heated to 90 ° C. While stirring the stirring blades at lOOOrpm (strong stirring conditions), pectin [Preparation Examples 6-1 to 6_5 (Examples 46 to 50), Preparation Examples 7-1 to 7_5 (Examples 51 to 55), unheated (Unmodified) Bectin (Comparative Preparation Example)) was added over a period of about 20 seconds to a concentration of 3% (w / v).
  • Example 44 Preparation Example 6-1 60 30 0.43 1.35 165
  • Example 45 Preparation Example 6-2 80 30 0.45 1.11 184
  • Example 46 Preparation Example 6-3 105 30 0.38 0.71 213
  • Example 47 Preparation Example 6-4 120 30 0.43 0.74 252
  • Example 48 Preparation Example 6-5 140 30 0.43 0.56 374
  • Example 49 Preparation Example 7-1 105 15 0.47 1.00 165
  • Example 50 Preparation Example 7-2 105 30 0.38 0.71 184
  • Example 51 Preparation Example 7-3 105 60 0.45 0.54 213
  • Example 52 Preparation Example 7-4 105 150 0.46 0.55 252
  • Example 53 Preparation Example 7-5 105 300 0.43 0.55 374 Comparative Example 7 Comparative Preparation Example Unheated (Unmodified) 0.51 1.61 162
  • Examples 44-48 prepared using modified sugar beet vectin (Preparation Examples 6-1 to 6-5) was used as unmodified sugar beet vectin (comparative preparation).
  • the particle size was smaller than that of the emulsion prepared in Example) (Comparative Example 7).
  • the particle size of the emulsion prepared using pectin (Preparation Example 6-3) modified by heating at 105 ° C for 30 minutes was the smallest (improved emulsion stability).
  • an emulsion (Comparative Example 7) prepared using unmodified sugar beet bectin (Comparative Preparation Example) after storage at 40 ° C for 30 days has a particle size of about 3 times that immediately after production.
  • emulsions prepared using modified sugar beet pectin (Preparation Examples 6_1 to 6_5) (Examples 4 to 48) were processed at high heating temperatures with small changes in particle size. The modified pectin was more effective.
  • Sugar beet pectin is said to be related to the protein (arabinogalatatan monoprotein) bound to the sugar chain in the emulsifying action of sugar beet pectin. Therefore, it is considered that the change in the molecular structure of this glycoprotein fraction due to heat treatment contributes to the improvement of pectin's emulsion stability. The viscosity tended to increase as the heating temperature increased.
  • Modified pectin (Preparation Example 2) Add 0.52g to 15g of water at 25 ° C and dissolve by stirring (pectin dissolution overnight). Add 400g of salt, 0.5g of pepper, 0.2g of nutmeg to 400g of beef minced meat, mix lightly, add the pectin solution prepared above and knead by hand for 2-3 minutes. It was molded into a disk shape with a diameter of 10 cm at 80 g / l, frozen at _40 ° C for 3 hours, and stored in a freezer at _20 ° C for 3 days (preparation of frozen meat patties).
  • the obtained frozen meat patties were baked on a 180 ° C hot plate without covering the lid for 3 minutes each for 3 minutes on the front and back, covered with wrap, and placed at room temperature (25 ° C) for 10 minutes.
  • the food texture was evaluated, and the yield and deformation rate were measured.
  • unheated (unmodified) pectin preparation example: powdered HM pectin before heating (less than 3% loss on drying) prepared in steps 4 to 4
  • Frozen meat patties were similarly prepared using (Preparation Example) (Comparative Example 8), the texture was evaluated, and the yield and deformation rate were measured.
  • the yield was measured by measuring the weight before and after cooking, and determining (weight after cooking / weight before heating control) X 100 (%).
  • the deformation rate was evaluated by measuring the area of the surface of the disk-like putty before and after cooking and calculating 100 ⁇ (area after cooking / area before cooking) ⁇ 100 (%).
  • Example 54 Preparative Example 1-2 80 30 Soft 74.5 20.5 Comparative Example 8 Comparative Preparative Example Unheated (Unmodified) Hard, Papasa 71.7 23.1
  • meat patties prepared using unheat-treated pectin as a comparative example had a hard and crunchy texture, and a soft and soft texture was not obtained.
  • non-heat-treated (unmodified) pectin (powdered HM pectin before heating, prepared in Preparation Example 2-2 (less than 3% loss on drying)) instead of the modified pectin.
  • Pasta was similarly prepared using (Comparative Preparation Example). When this was boiled for 3 minutes and the texture was evaluated, the texture was strong, and a resilient and chewy texture was not obtained.
  • pectin can be modified.
  • the modified pectin itself has improved water dispersibility and is easy to use and widely applicable.
  • the dispersion stability, emulsifiability'emulsification stability, water retention preferably higher than that of the conventional pectin (unmodified pectin) It is possible to impart physical properties such as water separation inhibition), texture improvement, viscosity development property, or gelation property.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Dispersion Chemistry (AREA)
  • Materials Engineering (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

Selon la présente invention, une pectine est modifiée, et une propriété physique telle que la stabilité de dispersion, l'émulsibilité ou la stabilité d'émulsion, la capacité de rétention d'eau (propriété de suppression de libération d'eau), la texture, la viscosité ou une propriété de gélification d'une composition contenant la pectine modifiée est améliorée. En tant que procédé de modification d'une pectine, la perte par séchage de la pectine avant un traitement thermique est régulée de façon à être inférieure ou égale à 20 % (en poids) et la pectine est soumise à un traitement thermique sous la forme d'une poudre. Le traitement thermique s'effectue de préférence à une température de 50 à 150 °C pendant 1 à 360 minutes, plus préférablement sous une pression réduite. La pectine utilisée est de préférence une pectine à haute teneur en groupes méthoxyle avec un degré d'estérification de 50 % ou plus ou une pectine de betterave à sucre dérivée de betteraves.
PCT/JP2005/010430 2005-06-07 2005-06-07 Procede de modification d'une pectine et son application WO2006131963A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
PCT/JP2005/010430 WO2006131963A1 (fr) 2005-06-07 2005-06-07 Procede de modification d'une pectine et son application
CN2006800202914A CN101218258B (zh) 2005-06-07 2006-06-07 果胶的改性方法及其应用
US11/921,653 US20090110799A1 (en) 2005-06-07 2006-06-07 Method for modification of pectin and application thereof
PCT/JP2006/311453 WO2006132288A1 (fr) 2005-06-07 2006-06-07 Procede pour la modification d’une pectine et son application
JP2007520148A JP5057972B2 (ja) 2005-06-07 2006-06-07 ペクチンの改質方法及びその応用
EP06757147A EP1889853A4 (fr) 2005-06-07 2006-06-07 Procede pour la modification d une pectine et son application

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2005/010430 WO2006131963A1 (fr) 2005-06-07 2005-06-07 Procede de modification d'une pectine et son application

Publications (1)

Publication Number Publication Date
WO2006131963A1 true WO2006131963A1 (fr) 2006-12-14

Family

ID=37498175

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2005/010430 WO2006131963A1 (fr) 2005-06-07 2005-06-07 Procede de modification d'une pectine et son application

Country Status (2)

Country Link
CN (1) CN101218258B (fr)
WO (1) WO2006131963A1 (fr)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007531522A (ja) * 2004-04-05 2007-11-08 エフ　エム　シー　コーポレーション Ｍｃｃ／ヒドロコロイド安定剤及びそれを含有する可食性組成物
US7879382B2 (en) 2005-09-30 2011-02-01 Fmc Corporation Stabilizers and compositions and products comprising same
JPWO2010082570A1 (ja) * 2009-01-13 2012-07-05 三栄源エフ・エフ・アイ株式会社 改質シュガービートペクチン及びその応用
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
US8927609B2 (en) 2011-12-09 2015-01-06 Fmc Corporation Co-attrited stabilizer composition
WO2015146460A1 (fr) * 2014-03-28 2015-10-01 テルモ株式会社 Composition nutritionnelle liquide
US9826763B2 (en) 2011-10-05 2017-11-28 Fmc Corporation Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
JP2018157803A (ja) * 2017-03-23 2018-10-11 ユニテックフーズ株式会社 離水抑制剤
CN114982939A (zh) * 2022-05-31 2022-09-02 华南理工大学 一种甜菜粕全组分乳化增稠剂及其制备方法与应用

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105384847B (zh) * 2015-10-14 2018-08-21 烟台安德利果胶股份有限公司 一种速溶果胶及其制备方法
CN107141369B (zh) * 2017-05-25 2019-10-18 华南理工大学 一种改性果胶的制备方法
CN107353359A (zh) * 2017-08-01 2017-11-17 江南大学 一种果胶的酯化方法
CN110710590A (zh) * 2019-11-18 2020-01-21 福建好来屋食品工业有限公司 一种棉花糖及其制备方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611903A (en) * 1979-06-11 1981-02-05 Chisso Corp Preparation of powdery pectin
JPS5747445A (en) * 1980-09-03 1982-03-18 Meiji Milk Prod Co Ltd Preparation of food similar to fresh cheese and having high preservability
JPS6185402A (ja) * 1984-10-04 1986-05-01 Mitsubishi Acetate Co Ltd ペクチンの製造方法
JPH07184565A (ja) * 1993-12-27 1995-07-25 Taiyo Kagaku Co Ltd 食品の製造法
WO1997033593A1 (fr) * 1996-03-15 1997-09-18 Takara Shuzo Co., Ltd. Produit obtenu par traitement thermique d'acide uronique, et aliments, boissons ou medicaments contenant ce produit
JPH10155432A (ja) * 1996-11-29 1998-06-16 Snow Brand Milk Prod Co Ltd 新規ペクチン及びそれを含有する乳化液
JP2000014336A (ja) * 1998-04-28 2000-01-18 Snow Brand Food Co Ltd 増粘多糖類素材、その製造法及びこれを含有する飲食品
JP2000139344A (ja) * 1998-11-16 2000-05-23 Kanegafuchi Chem Ind Co Ltd 耐酸、耐熱性を有する水中油型エマルション

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6143346A (en) * 1993-12-02 2000-11-07 Hercules Incorporated Pectin process and composition

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5611903A (en) * 1979-06-11 1981-02-05 Chisso Corp Preparation of powdery pectin
JPS5747445A (en) * 1980-09-03 1982-03-18 Meiji Milk Prod Co Ltd Preparation of food similar to fresh cheese and having high preservability
JPS6185402A (ja) * 1984-10-04 1986-05-01 Mitsubishi Acetate Co Ltd ペクチンの製造方法
JPH07184565A (ja) * 1993-12-27 1995-07-25 Taiyo Kagaku Co Ltd 食品の製造法
WO1997033593A1 (fr) * 1996-03-15 1997-09-18 Takara Shuzo Co., Ltd. Produit obtenu par traitement thermique d'acide uronique, et aliments, boissons ou medicaments contenant ce produit
JPH10155432A (ja) * 1996-11-29 1998-06-16 Snow Brand Milk Prod Co Ltd 新規ペクチン及びそれを含有する乳化液
JP2000014336A (ja) * 1998-04-28 2000-01-18 Snow Brand Food Co Ltd 増粘多糖類素材、その製造法及びこれを含有する飲食品
JP2000139344A (ja) * 1998-11-16 2000-05-23 Kanegafuchi Chem Ind Co Ltd 耐酸、耐熱性を有する水中油型エマルション

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
NAKAMURA T. ET AL.: "Ichijiku Pectin no Kanetsu. Koso Shori ni yoru Teibunshika", KINKI CHUGOKU NOGYO KENKYU SEIKA JOHO, vol. 1994, June 1995 (1995-06-01), pages 139 - 140, XP003004618 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007531522A (ja) * 2004-04-05 2007-11-08 エフ　エム　シー　コーポレーション Ｍｃｃ／ヒドロコロイド安定剤及びそれを含有する可食性組成物
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
US7879382B2 (en) 2005-09-30 2011-02-01 Fmc Corporation Stabilizers and compositions and products comprising same
JPWO2010082570A1 (ja) * 2009-01-13 2012-07-05 三栄源エフ・エフ・アイ株式会社 改質シュガービートペクチン及びその応用
JP5583014B2 (ja) * 2009-01-13 2014-09-03 三栄源エフ・エフ・アイ株式会社 改質シュガービートペクチン及びその応用
US9826763B2 (en) 2011-10-05 2017-11-28 Fmc Corporation Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses
US9828493B2 (en) 2011-12-09 2017-11-28 Fmc Corporation Co-attrited stabilizer composition having superior gel strength
US8927609B2 (en) 2011-12-09 2015-01-06 Fmc Corporation Co-attrited stabilizer composition
WO2015146460A1 (fr) * 2014-03-28 2015-10-01 テルモ株式会社 Composition nutritionnelle liquide
JPWO2015146460A1 (ja) * 2014-03-28 2017-04-13 テルモ株式会社 液体栄養組成物
JP2018157803A (ja) * 2017-03-23 2018-10-11 ユニテックフーズ株式会社 離水抑制剤
CN114982939A (zh) * 2022-05-31 2022-09-02 华南理工大学 一种甜菜粕全组分乳化增稠剂及其制备方法与应用
CN114982939B (zh) * 2022-05-31 2023-06-16 华南理工大学 一种甜菜粕全组分乳化增稠剂及其制备方法与应用

Also Published As

Publication number Publication date
CN101218258B (zh) 2011-11-09
CN101218258A (zh) 2008-07-09

Similar Documents

Publication Publication Date Title
WO2006131963A1 (fr) Procede de modification d'une pectine et son application
JP5057972B2 (ja) ペクチンの改質方法及びその応用
JP4987234B2 (ja) キサンタンガムの改質方法及びその応用
RU2366278C2 (ru) Растворимое пищевое волокно из овсяного и ячменного зерна, способ получения фракции, богатой бета-глюканом, и применение этой фракции в пищевых, фармацевтических и косметических продуктах
JP5220756B2 (ja) 食品のための改善された増粘組成物
US20120135125A1 (en) Concentrated, creamy to solid and dry compositions of an oil-in-water emulsion, method for the production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology
US20080107789A1 (en) Composition composed of highly dispersible cellulose complex and polysaccharide
JP2005261430A (ja) ペクチンの改質方法及びその応用
JP5955147B2 (ja) ゲル化剤
CN104304366A (zh) 稳定剂及包含该稳定剂的组合物与产品
JP2008106178A (ja) 水溶性高分子乾燥組成物
WO2018216748A1 (fr) Procédé de modification d'amidon
JP2010530219A (ja) 果実繊維ゲル
JP6724104B2 (ja) 大麦粉末を含む食品
JP4833038B2 (ja) ラムザンガムの新規用途
JP2005218361A (ja) 食品の品質改良法および品質改良された食品
US11589600B2 (en) Process for obtaining citrus fiber from citrus peel
JPH06339354A (ja) 粘質性物質の製造方法およびその粘質性物質を用いた飲食物
JP2010263877A (ja) クレス種子抽出物の新規用途
BE1027212B1 (nl) Pectineafgeleid van cacaopeulschil, werkwijze voor de bereiding en het gebruik in voeding, farmaceutische en cosmetische samenstellingen
JP2020028241A (ja) 飲食品及びその製造方法
JP2021141889A (ja) 改質食用素材の製造方法およびそれを用いた改質食用素材
WO2023066879A1 (fr) Pectine dérivée de coque de cabosse fraîche, son procédé de préparation et son utilisation dans des compositions alimentaires, pharmaceutiques et cosmétiques
JP2008069094A (ja) 抗肥満剤

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

WWW Wipo information: withdrawn in national office

Country of ref document: DE

122 Ep: pct application non-entry in european phase

Ref document number: 05748719

Country of ref document: EP

Kind code of ref document: A1