Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Patent
1995-09-21
1997-08-26
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
426573, 210656, 536124, 536128, A23L 1307
Patent
active
056608721
DESCRIPTION:
BRIEF SUMMARY
SUBJECT OF THE INVENTION
The invention relates to a new process for the chromatographic separation of a polydispersed composition of saccharides such as inulin, levan, dextran, starch, pectin and/or a mixture thereof, as well as to a poly-dispersed composition of saccharides free of low molecular weight saccharides and to its use in food products or preparations intended for the manufacture of food products.
Technological Background Forming the Basis of the Invention
The modification of food requirements is linked to our current way of life which is characterized by greater sedentary and the disappearance of intense physical work.
We therefore need a smaller amount of high energy diet, (characterized by a high lipid and carbohydrate content and the like), a greater supply of high fiber foods which promote the development of a healthy intestinal flora and, advantageously, this diet is not very cariogenic.
In the context of a balanced diet, there is therefore a great need for food compositions corresponding to the following requirements:
In addition to these quantitative requirements, the food compositions should also satisfy qualitative requirements in the sense that their organoleptic qualities (appearance, texture) cannot in any case be inferior to traditional foods.
By virtue of their reduced sugar content, these food compositions are particularly suitable for diabetics.
Fructans having an average degree of polymerization, which is equal to or greater than 20, such as inulin, can meet these requirements.
In this context, the product Raftiline.RTM. was developed and marketed by Raffinerie Tirlemontoise.
Raftiline.RTM. contains inulin, a substance which is easily available, obtained from numerous plants which are widely distributed, more specifically in the case of Raftiline.RTM. from Cichorium intybus.
Inulin is a polydispersed composition of saccharides of formula GFn (G=glucose, F=Fructose, n varying from 2 to 60), whose fructose units are linked to each other by a .beta. bond (2.fwdarw.1).
The degree of polymerization (DP=n+1) has a direct influence on the solubility of inulin, an important parameter in certain food preparations.
The degree of polymerization varies according to the conditions for harvesting chicory roots. By harvesting the chicory roots at the beginning of October, the inulin obtained is characterized by a high percentage of long GFn chains. The later the harvest date, the shorter the GFn chains.
As regards the composition of Raftiline.RTM., 60% of the dry matter is composed of molecules whose degree of polymerization is less than 20.
In addition to inulin (saccharides whose degree of polymerization is greater than 2), which represents more than 92% of the dry matter, Raftiline.RTM. also contains glucose and fructose (2% of dry matter) as well as sucrose (6% of dry matter).
Raftiline.RTM. is characterized by a slightly sweet taste (10% of that of sucrose) without aftertaste and by a neutral odor.
Raftiline.RTM. is a product which is very sparingly soluble: it is only at a temperature greater than 85.degree. C. that Raftiline.RTM. is completely dissolved. A 10% solution already precipitates at 20.degree. C. and this precipitation accelerates and becomes increasingly complete as the temperature decreases.
In contrast, Raftiline.RTM. becomes more soluble in hot water. Thus, the solubility is of the order of 30% at a temperature of 80.degree. C. and of the order of 40% at a temperature of 90.degree.-95.degree. C. Under these conditions, the pH of the aqueous medium becomes very important.
When it is too acidic (pH of less than 4.5), Raftiline.RTM. is partially hydrolyzed to its constituent monomers. Furthermore, there is a risk of the solution becoming easily recolored when the pH is too high (pH greater than 5.5).
It is also known that at high concentrations, Raftiline.RTM. crystallizes very rapidly as soon as the temperature decreases below 65.degree. C.
Raftiline.RTM. has a number of advantageous properties which allow the requirements of a balanced diet, as stated above, to be sati
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Labourel 1969 Chem Zvesti 23(10) 765-9.
Booten Karl
Smits Georges
Van Loo Jan
Paden Carolyn
Raffinerie Tirlemontoise S.A.
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