Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Reexamination Certificate
1998-10-20
2001-05-08
Brunsman, David (Department: 1755)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
C426S804000, C106S145100, C106S145400, C106S145500, C106S206100, C106S210100, C106S215300, C106S215400
Reexamination Certificate
active
06228419
ABSTRACT:
BACKGROUND OF THE INVENTION
Starch is composed primarily of two components: amylose, a mainly linear polymer of about 500-6000 &agr;-D glucosyl residues, and amylopectin, a highly branched polymer of &agr;-D glucosyl distributed in 15-60 residues per chain (Godet et al.,
Carbohydrate Polymers
27:47-52 (1995)). It is well known that amylose can form complexes with molecules such as iodine, alcohols and lipids, whereas amylopectin forms these complexes weakly or not at all (Morrison et al.,
Cereal Chem
70:385-91 (1993); Sarko & Zugenmaier,
Fiber Diffraction Methods
, A. D. French & K. C. Gardner, Eds., ACS Symposium Series 141:459-482 (1980)). The in situ biosynthesis of amylose-lipid complexes in starch with naturally occurring fatty acids and phospholipids has been demonstrated (Morrison et al. (1993)). Others have shown that complex formation occurs during heat/moisture treatments, especially during gelatinization of starches with naturally containing lipids (Kugimiya et al.,
Stäke
32:265-270 (1980); Kugimiya & Donovan,
J. Food Sci
. 46:765-777 (1981)) or when lipids are added to defatted starches (Biliaderis et al.,
Food Chem
. 22:279-295 (1986)) or pure amylose which is free of natural lipids (Biliaderis et al,
Carbohydr. Polym
. 5:367-389 (1985)).
Both naturally-occurring and heat-formed complexes show specific properties such as a decrease in amylose solubility or an increase in gelatinization temperatures (Eliasson et al.,
Stäke
33:130 (1981), Morrison et al. (1993)). Polar lipids, e.g., fatty acids and their monoglyceride esters are of technological importance in starch systems, as they cause a reduction in stickiness, improved freeze-thaw stability (Mercier et al.,
Cereal Chem
. 57:4-9 (1980) and retardation of retrogradation. One important example is the use of fatty acids and monoglycerides as anti-staling agents in bread and biscuits. Incorporation of such additives in the dough induces a slower crystallization (retrogradation) of the amylose fraction and retards the staling of bread (Krog,
Stäke
22:206-210 (1971)).
SUMMARY OF THE INVENTION
The present invention pertains to high-amylose starch-emulsifier compositions and methods of making the high-amylose starch-emulsifier compositions comprising heating high-amylose starch (e.g., jet-cooking, heating in a batch cooker) in the presence of an emulsifier to produce a high-amylose starch-emulsifier dispersion which can be optionally treated to obtain a yield of approximately greater than 20% short chain high-amylose.
In one embodiment of the invention, a mixture of high-amylose starch and an emulsifier in an aqueous medium are heated (e.g., jet-cooked) under conditions sufficient to disrupt essentially all starch granules and solubilize amylose and amylopectin in the starch. The product contains a dispersion of gelatinized high-amylose starch and emulsifier which is believed to be in the form of a complex, as seen by X-ray diffraction and confirmed by differential scanning calorimetry (DSC). The dispersion of high-amylose starch and emulsifier can optionally be dried to a powder.
In another embodiment of the invention, a high-amylose starch and emulsifier are heated (e.g., jet-cooked) to produce a dispersion of gelatinized high-amylose starch and emulsifier in which the amylose and amylopectin are solubilized. Optionally, the high-amylose starch can then be hydrolyzed to release short chain amylose, preferably using enzymatic treatment. After hydrolysis of the starch-emulsifier solution, the solution can optionally be heated to a temperature sufficient to liquify the emulsifier, thereby increasing the percentage of high-amylose starch-emulsifier complex. Preferably, the solution is spray dried into a rehydratable powder, but it can be cooled to form a short-textured, non-elastic paste which can then be dried.
The high-amylose starch-emulsifier compositions can also be optionally co-processed with hydrocolloids, polymers, gums, modified or variant starches, and combinations thereof, which can be added at any point in the processes described herein. These optional ingredients serve to change (e.g., increase or decrease) the functional properties (e.g., water binding capacity, oil binding capacity or viscosity) of the composition depending upon product end use. For example, these optional ingredients can be added to increase the overall water binding capacity of the high-amylose starch-emulsifier composition or change the rheology of the high-amylose starch-emulsifier composition.
The starch-emulsifier composition produced by a process which uses high-amylose starch is characterized by a relatively large particle size (a weight average of from about 10&mgr; to about 50&mgr;), consists mainly of insoluble high amylose-lipid complex particles, forms particle gels upon rehydration which can regain its gel structure after homogenization, and is easy to disperse. The complex has less soluble materials than low-amylose starch-emulsifier complexes (~25% vs. 50%) and a greater gelling tendency when compared to low-amylose starch-emulsifier complexes. See U.S. Pat. Nos. 5,755,890 and 6,017,388 for low-amylose starch-emulsifier complexes. The dried high-amylose starch-emulsifier composition, as mentioned, can be rehydrated, preferably in an aqueous medium suitable for use in food or beverage formulations (e.g., milk or water), under conditions of medium to high shear to produce an opaque paste upon refrigeration.
The high-amylose starch-emulsifier compositions produced by the methods described herein are useful in a variety of food and beverage applications. For example, the high-amylose starch-emulsifier compositions can be used as an opacifier in foods or as a texturizing agent to prepare dairy products with a rheology similar to sour cream, reduced fat, low fat or no fat natural cheese, yogurt, mayonnaise and similar products. For example, the high-amylose starch-emulsifier compositions of the present invention can be used to prepare lactose-free dairy products. The high-amylose starch-emulsifier compositions can also be used as a fat replacer in a variety of reduced fat, low fat and fat-free foods, such as sauces, margarine, cream cheese and other spreads, snack dips, mayonnaise, sour cream, yogurt, pudding type deserts, ice cream, frozen desserts, fudge and other confections and skim milk. The high-amylose starch-emulsifier compositions can be incorporated into fat-free, reduced fat, low fat and fat containing cheeses, such as natural, processed and imitation cheeses in a variety of forms (e.g., shredded, block, slices, grated).
DETAILED DESCRIPTION OF THE INVENTION
The present invention pertains to methods of manufacture and the high-amylose starch-emulsifier compositions produced thereby that are useful in a variety of food and beverage applications. According to the invention, a high-amylose starch in an aqueous medium is heated in the presence of an emulsifier to a temperature and pressure sufficient to disrupt essentially all the starch granules and solubilize the amylose and amylopectin contained therein, such as by jet cooking, to yield a high-amylose starch-emulsifier dispersion. This dispersion can optionally be dried to a powder directly, or allowed to cool slowly or quickly to form an elastic gel. The powder can be rehydrated with medium to high shear to produce a particle gel. See Example 1.
Alternatively, a dispersion of the high-amylose starch-emulsifier complex produced as described above can be treated to generate greater than about 20% by weight short chain amylose (e.g., enzymatically debranched, hydrolysis of the backbone by amylase or acid hydrolysis). The resultant dispersion of high-amylose starch, containing greater than about 20% by weight short chain amylose, and emulsifier is optionally heated to a temperature sufficient to inactivate the enzyme if used and to liquify the emulsifier. Liquification of the emulsifier facilitates the formation of additional starch-emulsifier complexes in the final composition.
As used herein, high-amylose starch is defined as any starch having an amylose
Rudie Noel G.
Yuan Chienkuo Ronnie
Brunsman David
Hamilton Brook Smith & Reynolds P.C.
Opta Food Ingredients, Inc.
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