Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1995-12-04
1997-08-12
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426565, 426652, 426653, 426658, 426577, A23P 102
Patent
active
056563175
DESCRIPTION:
BRIEF SUMMARY
SUBJECT OF THE INVENTION
The present invention relates to a new agglomerated composition intended in particular for the preparation of a composition having a creamy structure.
The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the said creamy-structured composition thus obtained and the food products comprising the said agglomerated compositions and/or having a creamy structure.
TECHNOLOGICAL BACKGROUND OF THE INVENTION
Within the context of a healthy and balanced diet, more related to our sedentary lifestyle, there is a need for food compositions which meet the requirements, on the one hand, for a reduced calorie, fat and sugar content and, on the other hand, for a high dietary fiber content and which promote the development of a beneficial intestinal flora.
These food compositions must, in addition, meet organoleptic qualities (appearance, texture, taste, mouth feel) which cannot be inferior to traditional foods.
Fructans such as inulin can meet these requirements.
Accordingly, the product RAFTILINE.RTM. was developed and marketed by Raffinerie Tirlemontoise. RAFTILINE.RTM. has advantageous nutritional properties which make it possible to satisfy the requirements of a balanced diet as set forth above. Its bifidogenic effect, its behavior as dietary fiber and its very low calorific value (.apprxeq.1 kcal/g) may be mentioned.
From the organoleptic point of view, RAFTILINE.RTM. is characterized by a slightly sweet taste (10% of that of sucrose) without aftertaste and by a neutral odor.
One of the functional properties of RAFTILINE.RTM. which limits its use in the abovementioned food compositions is its solubility.
RAFTILINE.RTM. contains inulin, a substance which can be easily obtained from many widely distributed plants, more specifically in the case of RAFTILINE.RTM., from the chicory Cichorium intybus.
Inulin is a polydispersed composition of saccharides of general formula GFn (G=glucose, F=fructose, n=number of linked fructose units (n.gtoreq.2), the fructose units being linked to each other essentially by .beta.(2.fwdarw.1) bonds.
Being a mixture of molecules of different lengths, the degree of polymerization (DP=n+1) of chicory inulin varies from 2 to more than 60.
The degree of polymerization is an important parameter since it influences the solubility of inulin.
RAFTILINE.RTM. is very sparingly soluble. Dissolution of inulin depends on the desired final concentration and the temperature. Thus, for example, complete dissolution occurs only at temperatures greater than 85.degree. C. At 60.degree. C., an aqueous solution may be obtained containing 25% inulin. However, at room temperature, only about 10% of inulin having a mean DP of about 9 can be dissolved in water.
The accompany FIG. 1 represents the curve of solubility of RAFTILINE.RTM. ST as a function of the temperature.
It is therefore practically impossible to add concentrated inulin solutions to food preparations.
One alternative consists in the incorporation of inulin in powdered form but the disadvantage of this is that the food products obtained often have a sandy texture. Furthermore, it is often very difficult, if not impossible, to add large quantities of inulin powder to food products such that the inulin is evenly dispersed therein. The formation of lumps and the appearance of a deposit is for example observed.
In order to overcome these disadvantages, the Applicant has developed and described in the patent application published under the Ser. No. WO93/06744, compositions having a creamy structure and comprising fructan or a mixture of fructans (e.g. RAFTILINE.RTM.) and a liquid. The fructans are the essential element for the formation of the said creamy structure. The patent application also describes the process for preparing these compositions and their use.
These compositions having a creamy structure are only obtained by subjecting the fructan(s) and the liquid to high shearing forc
REFERENCES:
patent: 4927811 (1990-05-01), Quarles
patent: 5206355 (1993-04-01), Richards
patent: 5527556 (1996-06-01), Frippiat et al.
Booten Karl
Daenekindt Luc
Smits Georges
Hunter Jeanette
Raffinerie Tirlemontoise S.A.
LandOfFree
Agglomerated composition, process for producing it and food prod does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Agglomerated composition, process for producing it and food prod, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Agglomerated composition, process for producing it and food prod will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-158452