Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Reexamination Certificate
2000-04-28
2001-02-27
Weber, Jon P. (Department: 1651)
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
C426S430000, C426S431000, C426S506000, C426S511000, C426S419000
Reexamination Certificate
active
06194016
ABSTRACT:
CROSS-REFERENCE TO RELATED APPLICATIONS
This application claims priority on Canadian Serial No. 2,270,750, filed Apr. 30, 1999, and which is incorporated herein by reference.
FIELD OF THE INVENTION
The present invention relates to the field of yellow mustard gum, and in particular, its uses, and optimum processes for extraction of the gum from yellow mustard bran.
BACKGROUND OF THE INVENTION
Yellow mustard is one of the major crops in Western Canada. Commercially, yellow mustard seeds are processed into condiments and other food ingredients (Sharafabadi, 1990) while the bran by-product has little commercial value. The brans are rich in water-soluble mucilaginous material deposited on the outer layer of the testa (Sidiqui et al., 1986). Yellow mustard mucilage is composed of water-soluble polysaccharides containing two major fractions: a cellulose-like neutral polysaccharide fraction and a pectic-like acidic polysaccharide fraction (Cui et al., 1993b, 1994a, 1995a,b).
Earlier publications revealed that yellow mustard mucilage extracted from whole seed exhibited unique rheological properties in aqueous systems and excellent emulsion capacity and stability in oil/water systems (Cui et al., 1993a, 1994b). These properties are desirable for making yellow mustard mucilage commercially viable as a hydrocolloid gum for food and non-food applications. Preliminary studies indicated that 30-40% of the bran could be extracted as gum although the rheological properties of the extracted gum varied with extraction conditions.
The extracted yellow mustard gum exhibited rheological properties giving it the ability to interact with galactomannans synergistically (Cui, et al., 1995c).
U.S. Pat. No. 4,980,186 issued to Sharafabadi discloses a process for extracting yellow mustard gum. The process is a water extraction and is time-temperature dependent. The patent teaches that the resulting gum composition depends to some extent on the extraction process. The particular process used to extract the gum may change some of the rheological properties of the gum and therefore influence its suitability for use in certain products.
Sharafabadi teaches that the whole seed is treated with water in a first step and then the water extract is separated from the seed. The yellow mustard gum is contained in the water extract and may be precipitated using a number of well known methods. Sharafabadi teaches a broad temperature range for extraction in the range of 55-100° C. and a water:seed ratio which must be in the range of 2:1-7:1 for the 17 hour extraction in order for the extraction to be effective. Sharafabadi obtains approximately 4% yield of gum after 4-5 multiple extractions extending over approximately 17 hours (as compared to 5.3% yield reported by Cui 1993a which represents an incomplete extraction of mucilage from whole mustard seeds). This extraction has the disadvantage of requiring large amounts of water to satisfy the water:seed ratio. As well, this large amount of water is boiled during the extraction process and therefore is a very energy demanding process to obtain a small yield of mucilage. As well, due to the extended extraction time necessary for this process, Sharafabadi added a small amount of chloroform to prevent microbial fermentation. Chloroform is a known carcinogen and it is not desirable to use it in any product for internal or external use by individuals.
It is therefore desirable to provide for a process to extract yellow mustard gum over a shorter time period and more economically. It is also desirable to provide for an improved extraction process resulting in a high yield of yellow mustard gum having unique rheological properties.
It is also desirable to provide for yellow mustard gum which is able to interact with galactomannans improving the viscosity and gel structure for use in products applicable to skin.
SUMMARY OF THE INVENTION
The present invention therefore provides an optimal extraction process to produce yellow mustard gum (YMG) high in both yield and quality. The extraction process occurs over a shorter period of time than in the prior art.
The present invention further provides a use for the yellow mustard gum in products applicable to skin. It may be used in cosmetic and skin care formulations and produces a gel-like structure.
There therefore is provided a process for extracting the gum from yellow mustard bran, including a first step of treating the mustard bran with water to form a water:solid solution, a second step of separating the resulting water extract from the seed bran, and a third step of separating the yellow mustard gum from the water, wherein in the first step, the water is at a temperature in the range of about 50-70° C. and the water:solid ratio is in the range of about 40:1-60:1; in the second step, the pH of the water:solid solution is in the range of about 7.0-10.0; and the extraction time of the process is in the range of about 2 to 2.5 hours.
A further aspect of the present invention also provides a yellow mustard gum produced by this process.
A further aspect of the present invention provides for a composition suitable for application to the skin including yellow mustard gum produced according to the process outlined above.
REFERENCES:
patent: 3878195 (1975-04-01), Taillie et al.
patent: 4980186 (1990-12-01), Sharafabadi
Cui, W., Eskin, N.A.M. and Biliaderis, C.G. (1993a). Chemical and physical properties of yellow mustard (Sinapis albaL.) mucilage. Food Chem., 46, 169-176.
Cui, W., Eskin, N.A.M. and biliaderis, C.G. (1993b). Water-soluble yellow mustard (Sniapis albaL.) polysaccharides: partial characterization, molecular size distribution and rheological properties. Carbohydr. Polm., 20, 215-225.
Cui, W., Eskin, N.A.M. and Biliaderis, C.G. (1994a). Fractionation, structural analysis and rheological properties of water-soluble yellow mustard (Sinapis albaL.) polysacchrides. J. Agric. Food Chem.42, 657-664.
Cui, W., Eskin, N.A.M. and Billiaderis, C.G. (1994b). Yellow mustard mucilage: chemical structure and rheological properties. Food Hydrocoll., 8, 204-213.
Cui, W., Mazza, G., Oomah, B.D.,and Biliaderis, C.G. (1994c). Optimization of an aqueous extraction process of flaxseed gum by response surface methodology. Lebenms. Wiss. u.-Technol. 8, 363-369.
Cui, W., Eskin, N.A.M. and Biliaderis, C.G. (1995a). NMR characterization of a 1,4-linked &bgr;D-glucan having ether groups from yellow mustard (Sinapis albaL.) mucilage. Carbohydr. Polym., 27 , 117-122.
Cui, W., Eskin, N.A.M., Biliaderis, C.G. and Mazza, G. (1995b). Synergistic intertactions between polysaccharides and galactomannans. Carbohydr. Polym., 27, 123-127.
Cui, W., Eskin, N.A.M., Biliaderis, C.G. and Marat, K. (1995c). NMR characterization of a 4-O-Methyl-&bgr;-D-glucuronic acid containing rhamnogalacturonan from yellow mustard (Sinapis albaL.) mucilage. Carbohydr. Res., 292.
Cui, W. and Eskin, N.A.M. Yellow mustard gum: I. Optimization of extraction process and rheological properties.
Gacula, M.C. and Singh, J. (1984). Statistical methods in food and consumer research. Academic Press. pp. 241.
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Lui, Hua and Eskin, N. A. Michael (1997). Interactions of native and acetylated pea starch with yellow mustard mucilage, locust and bean gum gelatin. Food Hydrocolloids, 12.
Philips, Glyn O., Williams, P.A. and Wedlock, David J. (1996). Gums and stabilisers for the food industry 8. Tokyo: IRL Press.
Siddiqui, I.R., Yiu, J.D., Jones, J.D. and Kalab, M. (1986). Mucilage in yellow mustard (Brassica hirta) seeds. Food Microstruct., 5, 157-162.
Tong, P.S., Jordan, W. K. and Houghton, G. (1984). Response surface methodology to study fat destabilization and development of overrun in ice cream produced with polyunsaturated safflower oil and milk fat blends. J. Dairy Sci., 67, 779-793.
Haaland, P.D. (1989). Experimental Design in Biotechnology. Marcel Dekker, Inc., New York and Basel. p. 2
Cui Wuwei (Steve)
Duan Zhi Zhong
Eskin N. A. Michael
Han Nam Fong
Zhang Xiao Ying
Kohn & Associates
Patten Patricia D
Weber Jon P.
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