DD294855A5 - EMULSIFIER FOR FOOD AND METHOD FOR THE PRODUCTION THEREOF - Google Patents

Abstract

The invention relates to a process for the preparation of a food emulsifier characterized in that whey or egg white protein is hydrolysed with pancreatin and / or pronase to a degree of degradation of from 20% to 40% and the resulting solution is concentrated by evaporation or spray dried , and this emulsifier. {emulsifier; Food; Whey protein; egg white protein; pancreatin; pronase; Hydrolysis; Degree of degradation; Concentrate; evaporation; spray drying}

Description

Field of application of the invention

The invention relates to a protein hydrolyzate which is suitable as an emulsifier for dietary fats and can be used in the food industry, and a process for its preparation.

Characteristic of the known state of the art

The use of surfactants to produce stable emulsions brings in certain applications, eg. As in the field of food, problems with it. On the one hand, there are only a small number of physiologically acceptable and food-approved emulsifiers; On the other hand, these substances are relatively expensive. In part, they are not sufficiently resistant to heat; this is particularly important for liquid diet foods with a fat content which must be sterilized to ensure shelf life.

Protein hydrolysates have also been described as emulsifiers or stabilizers for lipid-in-water dispersions. Thus, DE-OS 2 922050 discloses a process for preparing an aqueous suspension of settleable or floating substances in which a partial hydrolyzate of K-casein produced with rennet or subtilisin is used as a stabilizer; this hydrolyzate contains no peptides with a molecular weight below 10 ⁴ g / mol. The suspension is used, inter alia, as Viehfutterzusammenselzung.

Object of the invention

The aim of the invention is to produce an inexpensive, boil-proof and physiologically harmless emulsifier for food.

Explanation of the essence of the invention

The invention solves the problem of providing a suitable for food including diet foods emulsifier, which allows the production of stable emulsions and has no side effects.

According to the invention, whey or egg white protein is hydrolyzed by means of pancreatin and / or pronase to a decomposition round (100% N.NHi'-Ngewint) of 20% to 40% and, after filtration, subjected to spray-drying or concentrated to a solids content of 65% to 70% , Surprisingly, it has been shown that such a concentrated hydrolyzate solution acts self-emulsifying; it absorbs a lipid with slow stirring. The primary emulsion thus formed may be mixed with water or an aqueous solution without separation. Due to a high degree of degradation, the emulsifier is easily digestible; towards casein hydrolyzate it has a more favorable amino acid spectrum and no unpleasant taste. The preparation of the emulsion requires neither high-speed stirring nor a homogenizer.

embodiment example 1

150 g freshly precipitated by heat denaturation whey protein with 20% = 30g dry matter are suspended in 250 ml of water, adjusted to pH = 8 with sodium hydroxide solution, heated to 4O ⁰ C, treated with 0.6 g of pancreatin and 8 hours at pH = 8 and t = 48 ⁰ C stirred. It is then heated to 95 ⁰ C and held this temperature for deactivation of the enzymes for 1 min. After cooling, the liquid is cooled to room temperature, filtered and concentrated in vacuo to a mass of 45 g.

Example 2

30g spray powder are dissolved in 570ml water. To denature the proteins, the solution is heated to 95 ⁰ C and left for 15 min at this temperature. After cooling to 5O ⁰ C, the pH is adjusted with sodium hydroxide to 7.0. Under the conditions mentioned, it is hydrolyzed for 12 hours with 0.45 g of pancreatin and 0.45 pronase. The treatment is carried out as indicated in Example 1.

Example 3

To the obtained according to Example 1 or 2 thick liquid concentrate 15g sunflower oil are added at 5O ⁰ C to 6O ⁰ C. The mixture is stirred for 10 minutes. Upon dilution of the primary emulsion thus obtained with water to an arbitrary volume, a storage-stable emulsion is formed without further additions.

Claims (2)

1. An emulsifier for foodstuffs, characterized in that it is obtained by evaporation or spray drying of a solution obtained by hydrolysis of whey or egg white protein with pancreatin and / or pronase to a degree of degradation of 20% to 40%. 2. A process for the preparation of an emulsifier for food, characterized in that whey or egg white protein with pancreatin and / or pronase is hydrolyzed to a degree of degradation of 20% to 40% urid the resulting solution is concentrated by evaporation or spray-dried.