WO2019168909A1 - Composition de rétention d'humidité - Google Patents

Composition de rétention d'humidité Download PDF

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Publication number
WO2019168909A1
WO2019168909A1 PCT/US2019/019740 US2019019740W WO2019168909A1 WO 2019168909 A1 WO2019168909 A1 WO 2019168909A1 US 2019019740 W US2019019740 W US 2019019740W WO 2019168909 A1 WO2019168909 A1 WO 2019168909A1
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WO
WIPO (PCT)
Prior art keywords
moisture
retentive composition
retentive
composition
starch
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US2019/019740
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English (en)
Inventor
Elsie R. GAITE
Truong Tan THONG
Hong Tu HOA
Thi Diem Chau NGUYEN
Michael Piatko
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rich Products Corp
Original Assignee
Rich Products Corp
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.)
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Publication date
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Priority to CN201980029318.3A priority Critical patent/CN112040791A/zh
Publication of WO2019168909A1 publication Critical patent/WO2019168909A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Definitions

  • the present disclosure relates to moisture-retentive compositions, and more particularly to toppings for baked goods with improved moisture-retentive properties.
  • the moisture-retentive compositions can be useful as fruit gels and other types of products.
  • Fruit gels are low solids content products that include a stabilizer base and play a prominent role in the successful marketing of cakes and other sweet bakery foods.
  • Fruit gels have a consistency that enables the gel to easily flow over a food product to cover and decorate cakes that are iced with a topping (e.g., a non-dairy topping). This fruit gel gels well with different toppings on cakes, adds flavor, and provides the finishing touch to baked goods.
  • a topping e.g., a non-dairy topping
  • Iced cakes with a fruit gel topping can be stored uncovered in refrigerated display racks prior to selling to a customer. Due to this type of open-handling and cold storage, known fruit gels commonly turn rubbery in two to three days and begin to separate from the icing on the food product and form open gaps on the icing of the food product.
  • a moisture-retentive composition e.g., a fruit gel
  • a protective shield that preserves freshness in iced cakes for longer time periods (e.g., four days or more) in uncovered refrigerated display racks.
  • the present invention is directed to moisture-retentive compositions such as fruit gels.
  • the moisture-retentive composition is a low solids and stabilizer base product that has a consistency that enable the moisture-retentive compositions to flow or be spreadable on a food product (e.g., cake or other dessert products) in ambient temperatures (e.g., 70-80°F) or refrigerated temperatures (33-50°F) so that the moisture-retentive composition flows on and enrobes and decorates the food product.
  • the moisture-retentive composition is formulated to cohere with different toppings on cakes and other dessert products so as to add flavor and/or color to the coated food product.
  • the food products that are coated with the moisture-retentive composition can be stored uncovered in a refrigerated display rack (e.g., 33-50°F) for more than four days and typically at least ten days while 1) remaining moist without turning rubbery, 2) providing a protective shield for the food product so as to preserve the freshness of the food product, and 3) not separating from the icing on the food product and forming open gaps on the icing of the food product.
  • the moisture-retentive composition of the present invention thereby functions as an excellent protective layer for cream/iced cakes and other types of food products, and thus facilitates in extending the shelf life of the food product.
  • the moisture-retentive composition generally has a low viscosity (e.g., Brookfield reading of 12,600-12,800 cps at 70- 75°F, Bostwick Consistometer Reading of 8-10 cm at 70-75°F), thus is flowable/spreadable and still delivers good coating properties on a food product (e.g., cake etc.), and can successfully coat a food product using less material than compared to prior art flavored gels.
  • the firmness and viscosity of the moisture-retentive composition of the present invention changes very little for at least four days in refrigerated conditions, and typically at least ten days.
  • the moisture-retentive composition of the present invention does not required further stirring prior to being applied to a food product.
  • the moisture-retentive composition of the present invention is a ready-to- use protect that can be directly poured or otherwise dispensed from a container onto the food product.
  • a food product e.g., iced cake, bakery product, etc.
  • the food product that includes the moisture-retentive composition of the present invention can be immediately displayed in a refrigerated display.
  • the consistency of the moisture-retentive composition of the present invention is such that the moisture-retentive composition of the present invention can be poured and/or spread onto a food product and easily be spread on the top and side surfaces of the food product without problems associated with the moisture-retentive composition of the present invention running off the top and sides of the food product.
  • the moisture-retentive composition of the present invention can be used as a filling (e.g., fruit filling, Bavarian filling, French cream filling, cream cheese filling, etc.).
  • the moisture-retentive composition of the present invention can also be used with other products that will be put in a refrigerated display rack uncovered.
  • the moisture-retentive composition of the present invention includes a novel composition of one or more emulsifiers (e.g., monoglyceride, diglyceride, polysorbate, etc.).
  • emulsifiers e.g., monoglyceride, diglyceride, polysorbate, etc.
  • the use of one or more emulsifiers was found to improve the moisture-retentive composition of the present invention that resulted in the moisture-retentive composition not gelling or turning rubbery for at least four days in refrigerated conditions as compared to prior art fruit gels that gelled and become rubbery in two to three days in refrigerated conditions.
  • the use of the one or more emulsifiers in the moisture-retentive composition of the present invention was also found to create a synergy in the moisture-retentive composition that resulted in the moisture-retentive composition not gelling or turning rubbery for at least ten days in refrigerated conditions as compared to prior art fruit gels that gelled and become rubbery in two to four days in refrigerated conditions.
  • the one or more emulsifiers were found to interact with the other ingredients of the moisture-retentive composition to inhibit gelling of the moisture-retentive composition and the moisture-retentive composition turning rubbery when exposed to refrigerated temperatures.
  • the use of the one or more emulsifiers have been found to improve the moisture retention of the moisture-retentive composition as compared to a prior art fruit gels that include fat or a fat derivative.
  • Prior art fruit gels gel and turn rubbery within two to four days after being applied to a food product in refrigerated temperatures.
  • the total HLB (hydrophile-lipophile balance) of the emulsifier in the moisture-retentive composition is 8-16 (and all values and ranges therebetween).
  • a comparison of the strength or firmness of the moisture-retentive composition of the present invention (e.g., Invention Orange, Invention Passion, Invention Strawberry) as compared to three commercial available fruit gels as set forth in Table 1 and FIG. 4 illustrate that after one to two days, the moisture-retentive composition of the present invention had lower strength or firmness values than the commercial products.
  • the gel strength or firmness of the moisture-retentive composition is a measure of the rigidity of a gel formed and prepared according to the formulation’s prescribed conditions. Gel strength or firmness is a measure of force (weight) required to depress a prescribed area of the surface of the sample a distance of 5 mm.
  • the lower firmness values represent a gel that is maintaining its original texture and exhibits a less rubbery appearance and texture.
  • Firmness values of less than 10 e.g., less than 10 grams of force applied by the texture analyzer on the tested sample
  • Firmness values of less than 10 identify a gel that has texture characteristics relating to wetness, softness and liquidity.
  • Firmness values above 10 identify gels having a texture characteristic that begins to be pasty.
  • Firmness values above 10 identify gels that are rubbery. As illustrated in Table 1 and as illustrated in FIG.
  • the three commercial fruit gels had firmness values exceeding 10 product firmness as measured in grams after eight days in a refrigerated environment, and the moisture-retentive compositions of the present invention had firmness values of less than 10 (i.e., less than 7) as measured in grams after ten to thirteen days.
  • Such low and relatively little changed firmness values over a ten to thirteen days period is a significant improvement over prior art commercially available fruit gel.
  • the novel use of the one or more emulsifiers in the moisture-retentive composition of the present invention resulted in the moisture-retentive composition not gelling or turning rubbery in refrigerated temperatures (a firmness value of less than 10) for at least four days, and at least up to ten to thirteen days in refrigerated temperatures, thus extending the freshness of the coated food product.
  • the moisture-retentive composition after being coating on a food product, extends the shelf life of the coated food product in refrigerated temperatures.
  • the emulsifier content in the moisture-retentive composition of the present invention is at least about 0.01 wt.%.
  • the content of the emulsifier in the moisture-retentive composition generally does not exceed 5 wt.%.
  • the content of the emulsifier in the moisture-retentive composition is 0.01-3 wt.% (and all values and ranges therebetween).
  • the content of the emulsifier in the moisture- retentive composition is about 0.1-2 wt.%, more typically about 0.2-1 wt.%, and still more typically 0.2-0.5 wt.%.
  • Non-limiting examples of the emulsifier that can be used include polyoxyethylene ethers of sorbitan monostearate (polysorbate 60) and polyoxyethylene ethers of sorbitan monooleate (polysorbate 80); span-20, span-40, span-60, span-80; lecithin; hydroxylated lecithin; mono-, di-, or polyglycerides of fatty acids, such as stearin and palmitin mono and diglycerides; polyoxyethylene ethers of fatty esters of polyhydric alcohols, or the polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan monostearate; polyglycerol esters of mono and diglycerides such as hexaglyceryl distearate; mono- and diesters of glycols such as propylene glycol monostearate, and propylene glycol monopalmitate, succinoylated monoglycerides
  • emulsifiers that can be used in the moisture-retentive composition of the present invention to maintain the product firmness of the moisture-retentive composition for at least four days at a temperature of about 4°C is set forth in Table 2 and FIG. 5. As illustrated in Table 2 and FIG. 5, several emulsifiers and combinations of emulsifiers that were used in combination with starch and hydrocolloid resulted in the firmness of the moisture-retentive composition in accordance with the present invention to be maintained at less than 10 for six or more days. As illustrated in Table 2 and FIG.
  • a moisture-retentive composition of the present invention that included modified starch and hydrocolloid (e.g., methylcellulose, etc.) and various types of emulsifier resulted in firmness values of less than 10 for at least eight days in refrigerated conditions.
  • modified starch and hydrocolloid e.g., methylcellulose, etc.
  • various types of emulsifier resulted in firmness values of less than 10 for at least eight days in refrigerated conditions.
  • the moisture-retentive composition includes both polysorbate and mono-, di-, and/or polyglycerides of fatty acids. In another non-limiting embodiment, the moisture-retentive composition includes polysorbate, monoglycerides of fatty acids and diglycerides of fatty acids. In another non-limiting embodiment, the moisture-retentive composition includes polysorbate 60, monoglycerides of fatty acids and diglycerides of fatty acids.
  • the moisture-retentive composition includes polysorbate, and mono-, di-, and/or polyglycerides of fatty acids, and the weight percent content of polysorbate is greater than the content of the weight percent content of mono-, di-, and/or polyglycerides of fatty acids.
  • the weight ratio of polysorbate to other emulsifies is 1.01: 1 to 2: 1 (and all values and ranges therebetween), typically 1.01: 1 to 1.6: 1, more typically 1.05: 1 to 1.5: 1, and even more typically 1.1 : 1 to 1.2:1.
  • the moisture-retentive composition includes 0.1-0.4 wt.% monogyceride and digyceride, and 0.1 1- 0.41 polysorbate 60, wherein the amount of polysorbate 60 is greater than the amount of monogyceride and digyceride.
  • the moisture-retentive composition includes 0.15-0.25 wt.% monogyceride and digyceride, and 0.16-0.28 polysorbate 60, wherein the amount of polysorbate 60 is greater than the amount of monogyceride and digyceride.
  • the moisture-retentive composition in addition to including emulsifier, also includes water, sweetener and/or bulking agent, and starch, and can optionally include one or more additional ingredients such as, but not limited to, hydrocolloid, preservative, acidulates, flavoring agent, and colorant.
  • the water content of the moisture-retentive composition of the present invention is about 25-75 wt.% water (and all values and ranges therebetween). In one non-limiting embodiment, the moisture-retentive composition includes about 35-70 wt.% water. In another non-limiting embodiment, the moisture-retentive composition includes about 40-65 wt.% water. In another non-limiting embodiment, the moisture-retentive composition includes about 42-60 wt.% water. Generally, the water content of the moisture-retentive composition is greater than any other component of the moisture-retentive composition. As can be appreciated, a portion or all of the water (e.g., 0.1-100%, etc.) can be substituted for fruit juice and/or vegetable juice. It has been found that liquids such as milk, NDC (non-dairy cream), and coconut milk are undesirable due to the acidity of the moisture-retentive composition and the hot processing and packing of the moisture-retentive composition.
  • the sweetener/bulking agent in the moisture-retentive composition of the present invention can include one or more types of sweetener (e.g., monosaccharaides, disaccharides, polysaccharides, etc.).
  • the sweetener can be comprised of one or more sugars (e.g., sucrose, fructose, dextrose, maltodextrin, or glucose); sugar syrups (e.g., corn syrup, glucose syrup, maple syrup, golden syrup, high-fructose corn syrup, etc.); polyols (e.g., maltitol, sorbitol, xylitol, erythritol, isomalt, etc.) and/or intensive sweeteners (e.g., aspartame, acetosulfame, alitame, saccharin, cyclamates, trichloro sucrose, etc.).
  • sugars e.g., sucrose, fructose, dextrose
  • the moisture-retentive composition generally includes about 15-70 wt.% sweetener/bulking agent (and all values and ranges therebetween). In one non-limiting embodiment, the moisture-retentive composition includes about 30-49 wt.% sweetener/bulking agent. In another non-limiting embodiment, the moisture- retentive composition includes about 35-48 wt.% sweetener/bulking agent. Generally, the sweetener/bulking agent content of the moisture-retentive composition is less that the water content of the moisture-retentive composition; however, this is not required.
  • the weight ratio of water to sweetener/bulking agent is about 1.01 : 1 to 1.6: 1 (and all values and ranges therebetween), typically about 1.02: 1 to 1.5: 1, still more typically about 1.03: 1 to 1.4: 1, and even more typically 1.04: 1 to 1.1 : 1.
  • the sweetener is formed of two or more different types of sweetener.
  • the sweetener/bulking agent includes a combination of sugar syrup and sugar. When the sweetener/bulking agent includes a combination of sugar syrup and sugar, the weight percent of sugar is generally less than the weight percent of sugar syrup.
  • the weight ratio of sugar syrup to sugar is about 1.1: 1 to 20: 1 (and all values and ranges therebetween), typically about 2: 1 to 10: 1 , still more typically about 3: 1 to 7: 1, and even more typically 4: 1 to 6: 1.
  • the sugar content e.g., dextrose, galactose, and/or sucrose, etc.
  • the sugar syrup e.g., liquid glucose
  • the sweetener/bulking agent includes a combination of sugar and sorbitol.
  • the weight ratio of sugar to sorbitol is about 1.1-5: 1 (and all values and ranges therebetween), typically about 1.2: 1 to 4: 1, and still more typically about 1.3: 1 to 2: 1.
  • the sweetener/bulking agent includes sugar and two of more liquid sugars (e.g., corn syrup, HFCS, etc.).
  • the content of corn syrup is greater than the content of HFCS.
  • the sweetener includes 3-15 wt.% sugar, 15-30 wt.% corn syrup and 10-20 wt. % HFCS, and typically 5-10 wt.% sugar, 20-26 wt.% corn syrup and 12-18 wt. % HFCS.
  • the corn syrup content is greater than the content of sugar and HFCS
  • the content of HFCS is greater than the content of sugar; however, this is not required.
  • the moisture-retentive composition includes one or more starches.
  • the one or more starches are modified starches.
  • Non-modified starches are not desirable in the moisture-retentive composition due to the inability of non-modified starches to properly function in an acidic formulation.
  • the modified starches have been found to be better in withstanding the high heat used to form the moisture-retentive composition, and to withstand the mixing process and final pH of the moisture-retentive composition when forming the moisture-retentive composition, as compared to non-modified starches.
  • the modified starch is used in the moisture-retentive composition to function as a stabilizer, binder, thickener, texture and gelling agent.
  • Non-limiting examples of modified starches that can be included in the moisture-retentive composition include dextrin, acid-treated starch, alkaline-treated starch, bleached starch, oxidized starch, starches- enzyme-treated, monostarch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, starch acetate, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, hydroxypropyl distarch glycerol, starch sodium octenyl succinate, modified corn starch (e.g.
  • the moisture-retentive composition includes acetylated adipat di-starch (e.g., ClearamTM CH2020, etc.), modified corn starch (e.g. Starch 465, etc.), high amylose corn starch (Amylo N-400), and hydroxypropyldistarch phosphate (e.g., Clearam CR 2010, Roquette, France).
  • acetylated adipat di-starch e.g., ClearamTM CH2020, etc.
  • modified corn starch e.g. Starch 465, etc.
  • high amylose corn starch Amylo N-400
  • hydroxypropyldistarch phosphate e.g., Clearam CR 2010, Roquette, France
  • the one or more starches are present in the moisture-retentive composition in an amount of at least about 0.1 wt.%.
  • the content of the one or more starches in the moisture- retentive composition generally does not exceed about 10 wt.% (e.g., 0.1-10 wt.% and all values and ranges therebetween).
  • the starches is present in the moisture-retentive composition in an amount of about 1-8 wt.%, typically about 2-6 wt.%, and more typically about 3-5 wt.%.
  • the weight percent content of starch in the moisture-retentive composition is greater than the weight percent content of emulsifier in the moisture-retentive composition.
  • the weight ratio of starch to emulsifier in the moisture-retentive composition is about 1.1 : 1 to 25: 1 (and all values and ranges therebetween), typically 3: 1 to 15: 1, more typically 6: 1 to 11 : 1, and even more typically 8: 1 to 10: 1.
  • the moisture-retentive composition can optionally include one or more acidulates.
  • the one or more acidulates (when used) are present in the moisture-retentive composition in an amount of at least about 0.01 wt.%.
  • the content of the one or more acidulates in the moisture-retentive composition generally does not exceed 1 wt.%.
  • the content of the one or more acidulates in the moisture-retentive composition (when used) is 0.01-1 wt.% (and all values and ranges therebetween), typically 0.1-0.5 wt.%, and more typically 0.15-0.3 wt.%.
  • Acidulates can optionally be added to impart tartness, control pH, and/or serve as a preservative for the moisture-retentive composition.
  • Non-limiting examples of acidulates that can be used include phosphoric acid, tartaric acid, malic acid, citric acid, fumaric acid, glucono delta lactone, pHase, and the like.
  • the one or more acidulates can optionally be added in a sufficient amount to the moisture-retentive composition to lower the pH of the moisture-retentive composition to less than 7, and typically a pH of less than about 4.5.
  • the pH of the moisture-retentive composition is about 3-3.4.
  • acidulate is generally not included in the moisture-retentive composition if the pH of the moisture- retentive composition is to be a neutral pH or a basic pH, acidulate is generally not included in the moisture-retentive composition.
  • the moisture-retentive composition can optionally include one or more stabilizers.
  • the one or more stabilizers (when used) are present in the moisture-retentive composition in an amount of at least about 0.01 wt.%.
  • the content of the one or more stabilizers in the moisture-retentive composition generally does not exceed about 2 wt.% (e.g., 0.01-2 wt.% and all values and ranges therebetween).
  • the stabilizer (when used) is present in the moisture-retentive composition in an amount of about 0.02-1 wt.%, and more typically about 0.05-0.9 wt.%.
  • Non limiting examples of one or more stabilizers that can be used include hydrophilic colloids.
  • the hydrophilic colloids can be natural, such as vegetable, or synthetic gums and may be, for example, carrageenan, guar gum, alginate, xanthan gum, locust bean gum, Arabic gum, gellan gum, pectin, and the like, or semi-synthetic, such as methylcellulose, carboxyl-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose (HPMC), and microcrystalline cellulose.
  • the stabilizer when included in the moisture-retentive composition, functions as a stabilizer and thickener.
  • the moisture-retentive composition can optionally include one or more proteins or protein sources.
  • the one or more proteins or protein sources (when used) are present in the moisture-retentive composition in an amount of at least about 0.0001 wt.%.
  • the content of the one or more proteins or protein sources in the moisture-retentive composition generally does not exceed 2 wt.%.
  • the content of the one or more proteins or protein sources in the moisture-retentive composition (when used) is 0.0001-2 wt.% (and all values and ranges there between), and typically 0.001-1 wt.%, and more typically 0.005-0.2 wt.%.
  • Non limiting proteins or protein sources that can be used include milk proteins such as isolated sodium, potassium or calcium caseinates, whey protein concentrates, alpha lactalbumin and beta lactoglobulin can be used. Vegetable proteins including, but not limited to, soy protein, pea protein, wheat protein, cottonseed protein, peanut protein, and corn protein are also useful.
  • the moisture-retentive composition includes a milk protein source such as skim milk or skim milk powder. The protein, when used, is used as a dispersing agent and for taste.
  • the moisture-retentive composition can optionally include one or more preservatives.
  • Suitable preservatives that can optionally be used in the moisture-retentive composition includes benzoates (e.g., sodium benzoate, benzoic acid, etc.), nitrites (e.g., sodium nitrite, etc.), sulphites (e.g., sulphur dioxide, etc.) and sorbates (e.g., sodium sorbate, potassium sorbate, etc.).
  • the one or more preservatives (when used) are present in the moisture-retentive composition in an amount of at least about 0.001 wt.%.
  • the content of the one or more preservatives in the moisture-retentive composition generally does not exceed about 0.2 wt.% (e.g., 0.001-0.2 wt.% and all values and ranges therebetween).
  • the preservatives (when used) are present in the moisture- retentive composition in an amount of about 0.02-0.15 wt.%, and more typically about 0.04-0.1 wt.%.
  • the moisture-retentive composition includes up to about 0.1 wt.% potassium sorbate and/or up to 0.1 wt.% sodium benzoate.
  • the moisture-retentive composition includes up to about 0.06 wt.% potassium sorbate and/or up to 0.08 wt.% sodium benzoate. In another one non-limiting embodiment, the moisture- retentive composition includes only a single preservative. The preservative (when used) is used to increase the shelf life of the moisture-retentive composition.
  • the moisture-retentive composition can optionally include one or more flavoring agents. Suitable flavoring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit flavor, and other flavors.
  • the flavoring agent (when used) is present in the moisture-retentive composition in an amount of at least about 0.0lwt.%.
  • the content of the flavoring agent in the moisture-retentive composition generally does not exceed 2 wt.% (e.g., 0.01-2 wt.% and all values and ranges therebetween).
  • the content of the flavoring agent in the moisture-retentive composition (when used) is about 0.02- 2 wt.%, typically about 0.03-1 wt.%, and more typically about 0.05-0.5wt.%
  • the flavoring agent (when used) is a fruit flavoring (e.g., passion fruit flavoring, strawberry flavoring, blueberry flavoring, cantaloupe flavoring, orange flavoring, lemon flavoring, etc.); however, this is not required.
  • the moisture-retentive composition can optionally include one or more colorants.
  • the colorant (when used) is present in the moisture-retentive composition in an amount of at least about 0.000lwt.%.
  • the content of the colorant in the moisture-retentive composition generally does not exceed 1 wt.% (e.g., 0.0001-1 wt.% and all values and ranges therebetween).
  • Non-limiting colorants that can be used are caramel coloring, chocolate coloring, yellow coloring, red coloring, and any other natural or artificial colorant.
  • the moisture-retentive composition can optionally include one or more other ingredients such as vitamins, minerals, thickeners, antioxidants, sequestrant, etc.
  • the total weight percent of such components in the moisture-retentive composition is less than 2 wt.%, typically less than 1 wt.%, and still more typically less than 0.8 wt.%.
  • the moisture-retentive composition of the present invention also has a shelf-life of at least six months, and typically at least twelve months when stored in a sealed air-tight package at ambient and refrigerated temperatures (e.g., 65-75°F) while maintaining good taste and properties when applied to a food product.
  • the moisture-retentive composition can be stored for extended periods of time in both ambient and refrigerated temperatures in a sealed air-tight package or container prior to being applied to a food product. It has been found that small amounts (e.g., less than 2 wt.%) of fat can be added to the moisture-retentive composition of the present invention; however, such fat additions have been found to reduce the shelf-life of the moisture- retentive composition.
  • the moisture-retentive composition of the present invention generally has a low solids content (e.g., 20-49 wt.% solids and all values and ranges therebetween).
  • the moisture-retentive composition of the present invention has a solids content of about 42-47 wt.%, and typically about 44-46%.
  • the solids content is generally about 20-25%.
  • Non-limiting formulation of the moisture-retentive composition in weight percent is as follows:
  • Example 9 the content of the Polysorbate 60 is greater than the content of the mono and diglycerides, and the water content is greater than the sweetener content, and the pH of the moisture-retentive composition is less than 7.
  • a method for making a moisture-retentive composition for baked goods that includes the steps of:
  • F Optionally adding a preservative, acidulate, flavoring agent and colorant to the starch-sweetener-emulsifier mixture to form the final moisture-retentive composition.
  • a method for making a moisture-retentive composition for baked goods that includes the steps of:
  • flavouring agent and colorant optionally add flavoring agent and colorant to the starch-sweetener-emulsifier.
  • an improved moisture-retentive composition such as a fruit gel that can be stored uncovered in a refrigerated display rack for at least four days and typically at least ten days while remaining moist and by providing a protective shield for the food product that preserves the freshness of the food product.
  • an improved moisture-retentive composition that functions as an excellent protective layer for cream/iced cake and other types of food products and thus facilitates in extending the shelf life of the food product.
  • an improved moisture-retentive composition that has a thin viscosity, is flowable, and delivers a good coating on a food product.
  • an improved moisture-retentive composition that includes a novel composition of one or more emulsifiers.
  • an improved moisture-retentive composition that includes water, sweetener, modified starch, and emulsifier.
  • an improved moisture-retentive composition that can optionally include one or more additional ingredients such as, but not limited to, hydrocolloid, gum, preservative, acidulates, flavoring agent, and colorant.
  • an improved moisture-retentive composition that includes about 25-49.9 wt.% sweetener.
  • an improved moisture-retentive composition wherein the weight ratio of water to sweetener is about 1.01-1.5: 1.
  • an improved moisture-retentive composition that includes both polysorbate and mono-, di-, and/or polyglycerides of fatty acids.
  • an improved moisture-retentive composition that includes polysorbate 60, monoglycerides of fatty acids, and diglycerides of fatty acids.
  • the moisture-retentive composition includes polysorbate, and mono-, di-, and/or polyglycerides of fatty acids, and the weight percent content of polysorbate is greater than the content of the weight percent content of mono-, di-, and/or polyglycerides of fatty acids.
  • an improved moisture-retentive composition that includes acetylated adipat di starch, and/or modified corn starch.
  • an improved moisture-retentive composition wherein the one or more modified starches are present in the moisture-retentive composition in an amount of at least about 0.1-10 wt.%.
  • an improved moisture-retentive composition that can optionally include one or more other ingredients such as vitamins, minerals, thickeners, antioxidants, sequestrant, etc.
  • an improved moisture-retentive composition that can be formed by a method that includes the steps of a) mixing a first portion of water, a starch, and optionally a protein and/or protein source to form a starch premixture; b) mixing a second portion of water and at least one sweetener to form a sweetener premixture; c) mixing the starch premixture and the sweetener premixture to form a starch-sweetener mixture; d) heating the starch-sweetener mixture; e) mixing a third portion of water and emulsifier with the starch-sweetener mixture to form a starch- sweetener-emulsifier mixture; and f) optionally adding a preservative, acidulate, flavoring agent and colorant to the starch-sweetener-emulsifier mixture to form the final moisture-retentive composition.
  • FIG. 1 is a flow chart illustrating an exemplary non-limiting method in accordance with an embodiment of the present invention.
  • FIG. 2A and 2B are pictures of a cake coated with a prior art fruit gel that has been exposed to refrigerated conditions for three days.
  • FIG. 3 is a picture of a cake that has been coated with the moisture-retentive composition of the present invention and exposed to refrigerated conditions for nine days.
  • FIG. 4 is a graph illustrating the firmness data of Table 1 of moisture-retentive compositions of the present invention and three commercially available fruit gels.
  • FIG. 5 is a graph illustrating the firmness data of Table 2 of moisture-retentive compositions of the present invention that include different emulsifiers.
  • the present invention is directed to moisture-retentive compositions such as fruit gels.
  • the moisture-retentive composition is a low solid and stabilizer base (e.g., starch, hydrocolloid, etc.) product that has a consistency that flows to enrobe and decorate cakes and other types of food products.
  • the moisture-retentive composition is formulated to gel with different toppings so as to add flavor to the coated food product.
  • the food products that are coated with the moisture- retentive composition can be stored uncovered in a refrigerated environment for at least four days and typically up to at least ten days while remaining moist by providing a protective shield for the food product.
  • FIGS. 2 A and 2B illustrate a cake that has been coated with the moisture-retentive composition of the present invention and exposed to refrigerated conditions for nine days.
  • the moisture-retentive coating has not begun to gel or turn rubbery and still provides an excellent coating on the cake after nine days and also preserves the freshness of the cake that has been coated.
  • Prior art fruit gel formulations gel and turn rubbery only after about one to three days when exposed to refrigerated conditions as illustrated in FIGS. 2 A and 2B. When the fruit gel begins to gel and turn rubbery, the fruit gel coating on the cake deteriorates, affecting eating quality, and exposes the cake directly to atmosphere, thereby resulting in the accelerated drying of the cake.
  • the moisture-retentive composition of the present invention is a significant improvement over prior art fruit gels in that the shelf-life of the moisture- retentive composition greatly exceeds those of prior art fruit gel and enables the coated food product to have a longer shelf life in refrigerated conditions.
  • the term“comprising” may include the embodiments “consisting of’ and “consisting essentially of.”
  • the terms “comprise(s),” “include(s),”“having,” “has,” “can,” “contain(s),” and variants thereof, as used herein, are intended to be open-ended transitional phrases, terms, or words that require the presence of the named ingredients/steps and permit the presence of other ingredients/steps.
  • compositions or processes as“consisting of’ and“consisting essentially of’ the enumerated ingredients/steps, which allows the presence of only the named ingredients/steps, along with any unavoidable impurities that might result therefrom, and excludes other ingredients/steps.
  • the moisture-retentive composition of the present invention includes water, sweetener, modified starch, and two or more emulsifiers.
  • the moisture-retentive composition may be useful as a topping for baked goods.
  • the topping is a fruit gel.
  • the water may be present in the moisture-retentive composition in an amount of from about 40 wt.% to about 60 wt.%, and typically about 45 wt.% to about 55 wt.%.
  • the modified starch or modified starch and hydrocolloid combination may be present in the moisture-retentive composition in an amount of from about 1 wt.% to about 7 wt.%, and typically from about 2 wt.% to about 6 wt.%.
  • the modified starch or hydrocolloid may function as a thickening agent or a gelling agent.
  • a non-limiting example of a starch is ClearamTM CH2020.
  • the hydrocolloid when used may be selected from xanthan gum, guar gum, gum Arabic, alginate, pectin, carrageenan, gelatin, gellan, and agar.
  • the content of the hydrocolloid (when used) is generally 0.001-7 wt.% (and all values and ranges therebetween).
  • the hydrocolloid (when used) can be used a partial substitute for the modified starch. When modified starch and hydrocolloid are used, the content of hydrocolloid is generally less than the content of modified starch.
  • the sweetener may be present in the moisture-retentive composition in an amount of from about 35 wt.% to about 49.9 wt.%, and typically from about 40 wt.% to about 48 wt.%.
  • the sweetener may include one or more of the following: glucose, sucrose, dextrose, galactose, corn syrup, sorbitol, and high-fructose corn syrup.
  • the sweetener is a mixture of sucrose, corn syrup, and high-fructose com syrup.
  • the monoglycerides and diglycerides may be present in the moisture-retentive composition in a total amount (i.e., not individually) of from about 0.05 wt.% to about 0.4 wt.%, and typically from about 0.1 wt.% to about 0.3 wt.%.
  • Mono- and diglycerides of fatty acids refer to a food additive containing diglycerides and monoglycerides. This mixture may sometimes be referred to as“partial glycerides”.
  • the polysorbate may be present in the moisture-retentive composition in an amount of from about 0.05 wt.% to about 0.4 wt.%, typically from about 0.1 wt.% to about 0.3 wt.%.
  • Polysorbates are oily liquids derived from ethoxylated sorbitan (a sorbitol derivative) esterified with fatty acids.
  • the polysorbate is selected from Polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), Polysorbate 40 (polyoxyethylene (20) sorbitan monopalmitate), Polysorbate 60 (polyoxyethylene (20) sorbitan monostearate), Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate), and mixtures of one or more of the enumerated polysorbates.
  • the polysorbate is Polysorbate 60, also known as 2-[2-[3,4-bis(2-methoxyethoxy)oxolan-2-yl]-2-(2-methoxyethoxy)ethoxy]ethyl octadecanoate.
  • the moisture-retentive composition may include a fruit flavoring in an amount of up to about 1 wt.%, and typically from about 0.05 wt.% to about 0.2 wt.%.
  • the fruit flavoring may be selected from passion fruit flavoring, strawberry flavoring, blueberry flavoring, cantaloupe flavoring, orange flavoring, and mixtures of one or more of the enumerated flavorings.
  • the moisture-retentive composition may further include an acidulate in an amount of up to 1 wt.%, and typically from about 0.15 wt.% to about 0.35 wt.%.
  • the acidulate may be selected from citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid, and mixtures of one or more of the enumerated acids.
  • the pH of the moisture-retentive composition is no more than about 4.5.
  • the moisture-retentive composition may further include a colorant in an amount of up to 0.1 wt.%, and typically from about 0.002 wt.% to about 0.007 wt.%.
  • the colorant is selected from tartrazine, sunset yellow, and mixtures thereof.
  • the moisture-retentive composition may further include a preservative in an amount of up to about 0.2 wt.%, and typically from about 0.01 wt.% to about 0.1 wt.%.
  • the preservative is selected from potassium sorbate, sodium benzoate, and mixtures thereof.
  • the moisture-retentive composition may further include a protein and/or protein source in an amount of up to about 1 wt.%, and typically from about 0.005 wt.% to about 0.02 wt.%.
  • the protein and/or protein source is selected from skim milk, reduced fat milk, whole milk, and kefir.
  • the moisture-retentive composition generally has a low solids content. In some embodiments, the suspended solids content is less than about 48 wt.%, typically from about 30 wt.% to about 47 wt.%, more typically from about 35 wt.% to about 46 wt.%, and still more typically from about 38 wt.% to about 43 wt.%.
  • FIG. 1 illustrates a non-limiting example of a method for making the moisture-retentive composition in accordance with one non-limiting embodiment of the present invention.
  • the method 100 includes: mixing a first portion of water, a starch, optionally a hydrocolloid, and optionally a protein (e.g., diary product, etc.) to form a starch premixture 110; mixing a second portion of water and at least one sweetener to form a sweetener premixture 120; mixing the starch premixture and the sweetener premixture to form an unstabilized mixture 130; heating the unstabilized mixture 140; mixing a third portion of water, monoglycerides and diglycerides, and a polysorbate with the unstabilized mixture to form a stabilized mixture 150; optionally adding one or more of a preservative, an acid, a fruit flavoring, and a coloring agent to the stabilized mixture 160; and adding a fourth portion of water to the stabilized mixture to form the composition 170.
  • a preservative
  • the moisture-retentive composition of the present invention may be used in or as icings, fillings, and/or glazes.
  • the moisture-retentive composition of the present invention disclosure may exhibit the following beneficial properties:
  • the moisture-retentive composition of the present invention may form a protective layer on baked goods, thereby extending the shelf life of the goods (e.g., cream/iced cake).
  • the moisture-retentive composition of the present invention may also be applied to cake goods in lesser amounts (e.g., about 130 grams vs. 160 grams of a known composition required to coat a 10-inch cake).
  • the moisture-retentive composition of the present invention has a solids content of less than 45%.
  • the sweetener blend includes 350 kg sugar, 750 kg high-fructose corn syrup, and 1200 kg corn syrup).
  • premix tank contents of the premix tank are added to the mixing tank and blended for five minutes. The premix tank is then flushed with 30 kg water.
  • the contents of the mixing tank are blended for an additional two minutes and then cooked (e.g., steam cooked) at l95°F for three minutes.
  • the coloring agent is blended in.
  • the temperature is maintained at about l60°F to about l65°F and blending is performed for about ten minutes.
  • the product has a suspended solids content of about 40% and a pH of about 3-3.4.
  • the moisture-retentive composition of the present invention retains its moisture and liquid gel state for at least thirteen or more days in a refrigerated display rack.
  • comparative compositions turn rubbery and form a skin layer after only one to three days.
  • a mixing tank 175 kg water at ambient temperature is mixed with 350 kg sugar, 1200 kg corn syrup and 750 kg HFCS.
  • the scraper is turned on at low speed (e.g., 20-50 rpm) and the components are mixed until all of the sweetener is blended and dissolved in the water.
  • a preformed sweetener blend having a similar sweetener composition can be added to the mixing tank or directly to the modified starch, skim milk and water mixture.
  • the modified starch, skim milk and water mixture from the premix tank is added to the sweetener mixture in the mixing tank.
  • the premix tank is then flushed with 30 kg water. All of the components in the mixing tank are mixed together for about two to fifteen minutes.
  • the contents in the mixing tank are then cooked at l90-200°F for about two to ten minutes.
  • All of the components in the mixing tank are mixed and maintained at a temperature of l50-l65°F for about five to twenty minutes.
  • the final mixture is then hot filled in a container.
  • the hot filling process occurs within sixty minutes after the final mixture has been formed.
  • the product has a suspended solids content of about 40-43% and a pH of about 3-5.
  • the moisture-retentive composition of the present invention retains its moisture and liquid gel state for at least thirteen days or more in a refrigerated display rack.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Preparation (AREA)

Abstract

L'invention concerne une composition de rétention d'humidité qui comprend de l'eau, un édulcorant, de l'amidon modifié et un émulsifiant. La composition de rétention d'humidité présente une rétention d'eau améliorée.
PCT/US2019/019740 2018-03-01 2019-02-27 Composition de rétention d'humidité Ceased WO2019168909A1 (fr)

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CN118286098B (zh) * 2024-04-19 2024-10-15 江苏奥洁生物科技有限公司 海带提取物的制备方法及其用于保湿修护的用途

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US5063073A (en) * 1984-10-09 1991-11-05 Kraft General Foods, Inc. C-Gel composite food products
US4876105A (en) * 1988-06-09 1989-10-24 Merck & Co., Inc. Gellan gum/gelatin blends
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US20080233232A1 (en) * 2005-08-25 2008-09-25 Mederer Susswarenvertriebs Food Additive For Supplying Mineral Nutrients
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