Drug – bio-affecting and body treating compositions – Preparations characterized by special physical form – Particulate form
Patent
1996-09-27
1998-06-02
Witz, Jean C.
Drug, bio-affecting and body treating compositions
Preparations characterized by special physical form
Particulate form
127 32, A61K 914, C08B 3012
Patent
active
057595810
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a new food grade texture agent, to the use thereof in food preparations as a fat replacer and to a process for its preparation.
BACKGROUND OF THE INVENTION
Consumer awareness of the caloric content of foods has increased very much over the past few years and has brought about a demand for foods having a reduced fat content. This demand has created a need in the food industry to replace at least a portion of the fat and/or oil in prepared foodstuffs. It has been suggested that certain starch hydrolysate products (WO-A-91/01091 and EP-A-0443844) as well as chemically, enzymatically or retrograded modified starches (WO-A-91/07106 and WO-A-94/09645), alone or in combination, can be used as fat replacers or substitutes.
Apart from the purpose of starch as a fat replacer, there is now an increasing demand for non-chemically modified texture agents. In view of the consumer trends and preference for "natural" ingredients in foods, a starch based preparation which has not been subjected to enzymatic hydrolysis, solvent treatment or chemical modification would offer an obvious advantage for the use in foods.
Furthermore, it is known that fat plays a crucial role in the palatability of foods and its reduction often alters the sensory quality and texture. Therefore reducing or replacing normal fat content in food products while maintaining good taste and texture is a challenge faced by the industry, more particularly so as to develop fat substitutes that have as far as possible the right combination of taste and mouthfeel. This problem can be partially resolved by replacing fat by carbohydrate and protein based ingredients which have a lower caloric value and allow an increase in the water content. However, a good fat-mimetic system tries to achieve the viscous-lubricitious-absorptive profile of the fat itself. Since this cannot be readily accomplished with any single ingredient except for the synthetic fat substitutes, the most practical way to accomplish this is by using a combination of materials that can supply the desired sensory properties. They generally consist in a combination of water with thickening agent, soluble bulking agents and/or microparticulate components, with or without surface active lipids, the whole producing a creamy texture. The microparticulates provide a ball-bearing effect which improves and smoothes out the flow properties of the fat-replacer system and thus enhances the fatty perception of the food. They are usually insoluble materials, typically smaller than 3 microns, which are not perceived as particles by the tongue. The best known is microcrystalline cellulose, which was developed in the early 60's. More recently, the microparticulated proteins of egg, whey and milk protein have been proposed for such applications, but the choice of microparticulate components derived from starch is very limited and they are very expensive (see for example M. Glicksman in Food Technol. 45, 94-103, (1991), as well as EP-A-0,486,936 and WO-A-91/07106).
SUMMARY OF THE INVENTION
The purpose of the present invention is therefore to provide a new kind of food grade texture agent which presents all the characteristics to be usable as a fat and/or oil replacer, especially to produce a fatty mouth-feel and which can be produced in a relatively easy and inexpensive manner avoiding the use of solvents and/or other chemicals.
The present inventors have now unexpectedly found that high amylose starch in the form of particle gel having an average diameter of at least 3 microns fulfills the above requirements, and can be further obtained by a method involving only the combined action of heat and mechanical treatment.
Consequently, the first object of the present invention is a food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is of 40 to 70%, and in which 90% of the particles have a diamet
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Baensch Johannes
Gumy Didier
Sievert Dietmar
Wursch Pierre
Hanley Susan
Nestec SA
Witz Jean C.
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