CA1114669A - Water dispersible cellulosic powder and method of making the same - Google Patents
Water dispersible cellulosic powder and method of making the sameInfo
- Publication number
- CA1114669A CA1114669A CA326,904A CA326904A CA1114669A CA 1114669 A CA1114669 A CA 1114669A CA 326904 A CA326904 A CA 326904A CA 1114669 A CA1114669 A CA 1114669A
- Authority
- CA
- Canada
- Prior art keywords
- glucan
- beta
- gum
- powder
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Abstract
- 1 -ABSTRACT: A water-dispersible powder useful as a stabilizing agent and for enhancing the body and texture of frozen dairy type foods in disclosed as having individual par-ticles comprising beta-1,4 glucan co-dried with a carbo-hydrate sweetener and a hydrocolloid gum.
Description
1~L14~
WATER DISPERSIBLE CELLULOSIC POWDER AND METHOD OFMAKING THE SAME
This invention relates to a water-dispersible cel-lulosic powder useful as a stabilizing agent in a variety of products and being especially u~eful as a stabilizing agent which also enhances body and texture of frozen dairy type comestibles such for example as ice cream, ice milk, frozen yogurt and the like.
lOA cellulosic powder capable of forming a stable, thixotropic gel is known. The powder particles of said ; powder comprise beta-1,4 glucan having intimately asso-ciated therewith a small amount of a specific form of so-dium carboxymethyl cellulose (CMC). This powder has been used extensively in a variety of products for a variety of purposes, including use as a stabilizing agent in ice cream, ice milk and the like. However, in some coun-tries, notably Japan and a number of western European countries, the use of CMC in food produats is objec-tionable. The known art suggests employing various othermaterials such as gums, sugars, and other things in place of the CMC in association with beta-1,4 glucan. However, said other materials when used individually with beta-1,4 glucan particles do not perform all the functions of the CMC and do not provide a powder capable of functioning as well as a stabilizing agent for frozen dairy type foods a6 does the powder containing beta-1,4 glucan and CMC.
It is a primary object of this invention to provide a cellulosic powder capable of forming a colloidal dis-persion of beta-1,4 glucan particles, which powder is capable of functioning as a stabilizing agent and also of enhancing the body and texture of frozen dairy type foods in much the same manner as the powder of the above re-ferred to cellulosic powder but without including CMC as a component of the powder. In accordance with the pre-sent invention this objective is obtained by associating with disintegrated beta-1~4 glucan particles a combi-. . . . .
:
nation of two additives, namely, a carbohydrate sweetenerand a hydrocolloid gum. It will also be pointed out that the best results are obtained when particular sweeteners and particular hydrocolloids are employed in particular 5 amounts.
As is known in the art the beta-1,4 glucan may be derived by any desired chemical degradation method ap-plied to a selected cellulose material. Upon completion of the desired degradation, the residue is collected as a lO filter cake and is thoroughly washed to remove soluble impurities. The washed cake, preferably containing about 40% solids, is then subjected to mechanical disintegra-tion. In the chemical degradation treatment and subse-quent washing, microcrystalline cellulose is freed by 15 cleaving the cellulose chains in the amorphous regions but the individual crystallites still remain bound to-gether due to hydrogen bonding. These individual crys-tàllites must be separated or peeled from the treated fiber or fragment. During the disintegration, newly 20 created surfaces are formed as the microcrystals are separated from the degraded material and unless the indi-vidual microcrystals are maintained in a separated con-dition they will re-bond. In order to obtain an effi-cient shearing, the solids content of the mass being sub-25 jected to disintegration should be sufficiently high toprovide an efficient transfer of the shear forces. On the other hand, the solids content should not be so high as to allow the separated microcrystals to co-alesce and form large aggregates owing to insufficient 30 water present to hydrate with the newly created surfaces of the microcrystals.
The mechanical attrition may be effected by the use of various standard equipment such as kitchen mixers, plsnetary mixers, ball mills, attrition mills, high-speed 35 shearing devices, and the like. Also, the residue of the hydrolysis treatment preferably in the presence of an aqueous medium may be subjected to a shearing action and . .
. . . . . .............. . .
. .
4~
to a rubbing action between the particles by forcing the mixture of residue and aqueous medium through passages of limited cross-section such as found in perforated plates.
The attrition should be sufficient to produce a mass wherein at least about 1% by weight and preferably at least 30% of the particles have an average length not greater than about 1.0 micron as determined by electron microscopic examination. Some of the particles in such a mass may have a length or maximum dimension as low as a lO few hundredths of a micron.
For practical purposes, it is, of course, desired to dry the attrited material. However, the dried product becomes hornified probably due to agglomeration of num-bers of smaller particles that become bonded together by 15 hydrogen bonding forces during drying. These forces are second in strength only to primary valence bonds and ac-cordingly, when the dried product is to be redistributed in an aqueous medium, substantial amounts of energy are required to break the hydrogen bonds. In order to pre-20 vent this hydrogen bonding, it has been suggested thatthe beta-1,4 glucan particles be coated with a barrier material and although a variety of materials useful for this purpose have been suggested a particular form of CMC
is known to be the most effective. According to the pre-sent invention the use of CMC is avoided and in its placea combination of additives consisting of a carbohydrate sweetener and a hydrocolloid gum are employed. These materials may be associated with the beta-1,4 glucan in the same way that the CMC is associated with the beta-1,4 glucan in the prior art.
As previously mentioned, this invention is aimed at providing a cellulosic powder not only capable of forming a colloidal dispersion of beta-1,4 glucan particles but of providing such a dispersion capable of improving both body and texture of frozen dairy type food, and also being useful in other areas. It has been found that by associating with the beta-1,4 glucan particles a single , . :: . .. . ..
. ::. :.
-. : .: . -: - - - -- . , - . ,.. - . :
&~
additive of various gums other than CMC a good body can be imparted to a frozen dairy type food but the texture is coarse, icy and totally lacking in heat shock resis-tance. Microscopic analysis of the beta-1,4 glucan/hy-drocolloid gum dispersion in the frozen product revealedan incompleted dispersion of beta-1,4 glucan microcrys-tals in every case and in many cases destabilization ~f the dairy emulsion was apparent. The hydrocolloid gums studied included guar gum, locust bean gum, gum arabic, lO sodium alginate, propylene glycol alginate, carrageenan, gum karaya and xanthan.
In addition to associating a single gum additive with the beta-1,4 glucan, single sweeteners were associ-ated with the beta-1,4 glucan; particularly carbohydrate 15 sweeteners such as sucrose, dextrose and hydrolyzed ce-real solids (HCS). When the foregoing beta-1,4 glucan/
carbohydrate sweetener compositions were employed in a typical ice milk formulation it was found that dispersion of the beta-1,4 glucan microcrystals was much improved over the beta-1,4 glucan/hydrocolloid gum compositions.
The hydrolyzed cereal solids were found to produce the best results. However, even though these formulations re-sulted in improved dispersion of the beta-1,4 glucan par-ticles and also in improved texture of the frozen dairy type product, the body of the product was not appreciably improved.
Ewen though no one additive other than CMC, either a gum or a carbohydrate sweetener, gave fully satisfac-tory results when used as a component of a frozen dairy type product, it has been found that certain three-compo-nent ~y~tems give excellent results. The key to the three-component system is the carbohydrate sweetener ad-ditive which allows dispersibility of the beta-1,4 glucan microcrystals in conjunction with a variety of hydrocol-loid gums~ Thus, the beta-1,4 glucan functionality can be utilized in combination with various diverse proper-ties of the gums.
; . , Certain three-component beta-1,4 glucan, carbohy-drate sweetener and hydrocolloid gum compositions have been found to be very effective as a stabilizing agent and in improving both body and texture of frozen dairy type foods. Certain compositions which have been found to be effective are as follows, wherein the numbers in-dicate parts or percentages by weight:
60 beta-1,4 glucan 30 HCS10 Guar Gum 60 beta~1,4 glucan 30 HCS 10 Sodium Alginate 60 beta-1,4 glucan 30 HCS10 Carrageenan 60 beta-1,4 glucan 30 HCS10 Locust Bean Gum 60 beta-1,4 glucan 30 HCS10 Gum Arabic 60 beta-1,4 glucan 30 HCS1 0 Karaya Gum 60 beta-1,4 glucan 30 HCS10 Propylene Glycol Alginate 70 beta-1,4 glucan 25 HCS5 Xanthan Gum 70 beta-1,4 glucan 20 HCS10 Xanthan Gum 80 beta-1,4 glucan 10 HCS10 Xanthan Gum 60 beta-1,4 glucan 35 HCS5 Xanthan Gum 60 beta-1,4 glucan 30 HCS10 Xanthan Gum 60 beta-1,4 glucan 30 Sucrose10 Xanthan Gum 50 beta-1,4 glucan 45 Sucrose5 Xanthan Gum 50 beta-1,4 glucan 40 Sucrose10 Xanthan Gum 60 beta-1,4 glucan 35 Dextrose 5 Guar Gum 60 be~a-1,4 glucan 30 Dextrose 10 Guar Gum 60 b0ta-1,4 glucan 35 Dextrose 5 Xanthan Gum 60 beta-1,4 glucan 30 Dextrose 10 Xanthan Gum 40 beta-1,4 glucan 55 HCS5 Xanthan Gum 30 beta-1,4 glucan 65 HCS5 Xanthan Gum 30 beta-1,4 glucan 50 HCS20 Xanthan Gum Other carbohydrate sweeteners useful in carrying out the inven~ion include fructose, lactose, maltose, invert sugar, molasses, corn syrup solids, dextrins, maltodex-~, trin~ and galactose.
- . . : -All of the foregoing compositions, both two-compo-nent and three-component were evaluated in ice cream, frozen yogurt, sherbets and a typical ice milk formula-tion as follows, wherein the beta-1,4 glucan component constituted 0.80% of the formulation:
Milk solids non-fat 13%
Sucrose 12%
Corn syrup solids 5%
Butter fat 4%
Emulsifier 0.20~
Beta-1,4 glucan (stabilizer)0.80%
Water 65%
The ingredients of the three-component system can be varied in amounts through a fairly wide range. Thus, the 15 beta-1,4 glucan can vary from about 30% to about 80% of the weight of the powder, the carbohydrate sweetener can range from about 10% to about 65% and the hydrocolloid gum from about 5% to about 20%. The single most effec-tive composition appears to be 60% beta-1,4 glucan, 30%
20 HCS and 10% xanthan gum.
The two-component additive, namely the carbohydrate sweetener and the hydrocolloid gum may be introduced to and associated with the beta-1,4 glucan in several ways but always before the newly released and attrited beta-25 1,4 glucan is fully dried. The sweetener and gum may be added H8 a dispersion to the aforementioned filter cake of beta-1,4 glucan and the three components then attrited and bulk dried followed by grinding the bulk dried mass into powder form. On the other,hand beta-1,4 glucan fil-30 ter cake may be attrited after the addition of sufficient r water and the sweetener and gum added to the attrited dispersion, after which the dispersion is spray dried to produce a powder the individual particles of which çon-~ist of beta-1,4 glucan having intimately associated 35 therewith the carbohydrate sweetener and the hydrocolloid gum. Intimate mixing of the three components in the wet state ~ollowed by co-drying is necessary to produce a ..., ~- , .:
~. , . . ~ , .
` ~
powder which upon reconstitution in an aqueous system provides a colloidal dispersion of beta-1,4 glucan par-ticles which functions as a stabilizer in frozen dairy type foods and enhances both body and texture.
LJ~73r .. . . . .. . . .. ..
.. ,: , ,. ~. . . , , : - ~ : ,- ... ... . . ....... ..
. . ~.. - .
WATER DISPERSIBLE CELLULOSIC POWDER AND METHOD OFMAKING THE SAME
This invention relates to a water-dispersible cel-lulosic powder useful as a stabilizing agent in a variety of products and being especially u~eful as a stabilizing agent which also enhances body and texture of frozen dairy type comestibles such for example as ice cream, ice milk, frozen yogurt and the like.
lOA cellulosic powder capable of forming a stable, thixotropic gel is known. The powder particles of said ; powder comprise beta-1,4 glucan having intimately asso-ciated therewith a small amount of a specific form of so-dium carboxymethyl cellulose (CMC). This powder has been used extensively in a variety of products for a variety of purposes, including use as a stabilizing agent in ice cream, ice milk and the like. However, in some coun-tries, notably Japan and a number of western European countries, the use of CMC in food produats is objec-tionable. The known art suggests employing various othermaterials such as gums, sugars, and other things in place of the CMC in association with beta-1,4 glucan. However, said other materials when used individually with beta-1,4 glucan particles do not perform all the functions of the CMC and do not provide a powder capable of functioning as well as a stabilizing agent for frozen dairy type foods a6 does the powder containing beta-1,4 glucan and CMC.
It is a primary object of this invention to provide a cellulosic powder capable of forming a colloidal dis-persion of beta-1,4 glucan particles, which powder is capable of functioning as a stabilizing agent and also of enhancing the body and texture of frozen dairy type foods in much the same manner as the powder of the above re-ferred to cellulosic powder but without including CMC as a component of the powder. In accordance with the pre-sent invention this objective is obtained by associating with disintegrated beta-1~4 glucan particles a combi-. . . . .
:
nation of two additives, namely, a carbohydrate sweetenerand a hydrocolloid gum. It will also be pointed out that the best results are obtained when particular sweeteners and particular hydrocolloids are employed in particular 5 amounts.
As is known in the art the beta-1,4 glucan may be derived by any desired chemical degradation method ap-plied to a selected cellulose material. Upon completion of the desired degradation, the residue is collected as a lO filter cake and is thoroughly washed to remove soluble impurities. The washed cake, preferably containing about 40% solids, is then subjected to mechanical disintegra-tion. In the chemical degradation treatment and subse-quent washing, microcrystalline cellulose is freed by 15 cleaving the cellulose chains in the amorphous regions but the individual crystallites still remain bound to-gether due to hydrogen bonding. These individual crys-tàllites must be separated or peeled from the treated fiber or fragment. During the disintegration, newly 20 created surfaces are formed as the microcrystals are separated from the degraded material and unless the indi-vidual microcrystals are maintained in a separated con-dition they will re-bond. In order to obtain an effi-cient shearing, the solids content of the mass being sub-25 jected to disintegration should be sufficiently high toprovide an efficient transfer of the shear forces. On the other hand, the solids content should not be so high as to allow the separated microcrystals to co-alesce and form large aggregates owing to insufficient 30 water present to hydrate with the newly created surfaces of the microcrystals.
The mechanical attrition may be effected by the use of various standard equipment such as kitchen mixers, plsnetary mixers, ball mills, attrition mills, high-speed 35 shearing devices, and the like. Also, the residue of the hydrolysis treatment preferably in the presence of an aqueous medium may be subjected to a shearing action and . .
. . . . . .............. . .
. .
4~
to a rubbing action between the particles by forcing the mixture of residue and aqueous medium through passages of limited cross-section such as found in perforated plates.
The attrition should be sufficient to produce a mass wherein at least about 1% by weight and preferably at least 30% of the particles have an average length not greater than about 1.0 micron as determined by electron microscopic examination. Some of the particles in such a mass may have a length or maximum dimension as low as a lO few hundredths of a micron.
For practical purposes, it is, of course, desired to dry the attrited material. However, the dried product becomes hornified probably due to agglomeration of num-bers of smaller particles that become bonded together by 15 hydrogen bonding forces during drying. These forces are second in strength only to primary valence bonds and ac-cordingly, when the dried product is to be redistributed in an aqueous medium, substantial amounts of energy are required to break the hydrogen bonds. In order to pre-20 vent this hydrogen bonding, it has been suggested thatthe beta-1,4 glucan particles be coated with a barrier material and although a variety of materials useful for this purpose have been suggested a particular form of CMC
is known to be the most effective. According to the pre-sent invention the use of CMC is avoided and in its placea combination of additives consisting of a carbohydrate sweetener and a hydrocolloid gum are employed. These materials may be associated with the beta-1,4 glucan in the same way that the CMC is associated with the beta-1,4 glucan in the prior art.
As previously mentioned, this invention is aimed at providing a cellulosic powder not only capable of forming a colloidal dispersion of beta-1,4 glucan particles but of providing such a dispersion capable of improving both body and texture of frozen dairy type food, and also being useful in other areas. It has been found that by associating with the beta-1,4 glucan particles a single , . :: . .. . ..
. ::. :.
-. : .: . -: - - - -- . , - . ,.. - . :
&~
additive of various gums other than CMC a good body can be imparted to a frozen dairy type food but the texture is coarse, icy and totally lacking in heat shock resis-tance. Microscopic analysis of the beta-1,4 glucan/hy-drocolloid gum dispersion in the frozen product revealedan incompleted dispersion of beta-1,4 glucan microcrys-tals in every case and in many cases destabilization ~f the dairy emulsion was apparent. The hydrocolloid gums studied included guar gum, locust bean gum, gum arabic, lO sodium alginate, propylene glycol alginate, carrageenan, gum karaya and xanthan.
In addition to associating a single gum additive with the beta-1,4 glucan, single sweeteners were associ-ated with the beta-1,4 glucan; particularly carbohydrate 15 sweeteners such as sucrose, dextrose and hydrolyzed ce-real solids (HCS). When the foregoing beta-1,4 glucan/
carbohydrate sweetener compositions were employed in a typical ice milk formulation it was found that dispersion of the beta-1,4 glucan microcrystals was much improved over the beta-1,4 glucan/hydrocolloid gum compositions.
The hydrolyzed cereal solids were found to produce the best results. However, even though these formulations re-sulted in improved dispersion of the beta-1,4 glucan par-ticles and also in improved texture of the frozen dairy type product, the body of the product was not appreciably improved.
Ewen though no one additive other than CMC, either a gum or a carbohydrate sweetener, gave fully satisfac-tory results when used as a component of a frozen dairy type product, it has been found that certain three-compo-nent ~y~tems give excellent results. The key to the three-component system is the carbohydrate sweetener ad-ditive which allows dispersibility of the beta-1,4 glucan microcrystals in conjunction with a variety of hydrocol-loid gums~ Thus, the beta-1,4 glucan functionality can be utilized in combination with various diverse proper-ties of the gums.
; . , Certain three-component beta-1,4 glucan, carbohy-drate sweetener and hydrocolloid gum compositions have been found to be very effective as a stabilizing agent and in improving both body and texture of frozen dairy type foods. Certain compositions which have been found to be effective are as follows, wherein the numbers in-dicate parts or percentages by weight:
60 beta-1,4 glucan 30 HCS10 Guar Gum 60 beta~1,4 glucan 30 HCS 10 Sodium Alginate 60 beta-1,4 glucan 30 HCS10 Carrageenan 60 beta-1,4 glucan 30 HCS10 Locust Bean Gum 60 beta-1,4 glucan 30 HCS10 Gum Arabic 60 beta-1,4 glucan 30 HCS1 0 Karaya Gum 60 beta-1,4 glucan 30 HCS10 Propylene Glycol Alginate 70 beta-1,4 glucan 25 HCS5 Xanthan Gum 70 beta-1,4 glucan 20 HCS10 Xanthan Gum 80 beta-1,4 glucan 10 HCS10 Xanthan Gum 60 beta-1,4 glucan 35 HCS5 Xanthan Gum 60 beta-1,4 glucan 30 HCS10 Xanthan Gum 60 beta-1,4 glucan 30 Sucrose10 Xanthan Gum 50 beta-1,4 glucan 45 Sucrose5 Xanthan Gum 50 beta-1,4 glucan 40 Sucrose10 Xanthan Gum 60 beta-1,4 glucan 35 Dextrose 5 Guar Gum 60 be~a-1,4 glucan 30 Dextrose 10 Guar Gum 60 b0ta-1,4 glucan 35 Dextrose 5 Xanthan Gum 60 beta-1,4 glucan 30 Dextrose 10 Xanthan Gum 40 beta-1,4 glucan 55 HCS5 Xanthan Gum 30 beta-1,4 glucan 65 HCS5 Xanthan Gum 30 beta-1,4 glucan 50 HCS20 Xanthan Gum Other carbohydrate sweeteners useful in carrying out the inven~ion include fructose, lactose, maltose, invert sugar, molasses, corn syrup solids, dextrins, maltodex-~, trin~ and galactose.
- . . : -All of the foregoing compositions, both two-compo-nent and three-component were evaluated in ice cream, frozen yogurt, sherbets and a typical ice milk formula-tion as follows, wherein the beta-1,4 glucan component constituted 0.80% of the formulation:
Milk solids non-fat 13%
Sucrose 12%
Corn syrup solids 5%
Butter fat 4%
Emulsifier 0.20~
Beta-1,4 glucan (stabilizer)0.80%
Water 65%
The ingredients of the three-component system can be varied in amounts through a fairly wide range. Thus, the 15 beta-1,4 glucan can vary from about 30% to about 80% of the weight of the powder, the carbohydrate sweetener can range from about 10% to about 65% and the hydrocolloid gum from about 5% to about 20%. The single most effec-tive composition appears to be 60% beta-1,4 glucan, 30%
20 HCS and 10% xanthan gum.
The two-component additive, namely the carbohydrate sweetener and the hydrocolloid gum may be introduced to and associated with the beta-1,4 glucan in several ways but always before the newly released and attrited beta-25 1,4 glucan is fully dried. The sweetener and gum may be added H8 a dispersion to the aforementioned filter cake of beta-1,4 glucan and the three components then attrited and bulk dried followed by grinding the bulk dried mass into powder form. On the other,hand beta-1,4 glucan fil-30 ter cake may be attrited after the addition of sufficient r water and the sweetener and gum added to the attrited dispersion, after which the dispersion is spray dried to produce a powder the individual particles of which çon-~ist of beta-1,4 glucan having intimately associated 35 therewith the carbohydrate sweetener and the hydrocolloid gum. Intimate mixing of the three components in the wet state ~ollowed by co-drying is necessary to produce a ..., ~- , .:
~. , . . ~ , .
` ~
powder which upon reconstitution in an aqueous system provides a colloidal dispersion of beta-1,4 glucan par-ticles which functions as a stabilizer in frozen dairy type foods and enhances both body and texture.
LJ~73r .. . . . .. . . .. ..
.. ,: , ,. ~. . . , , : - ~ : ,- ... ... . . ....... ..
. . ~.. - .
Claims (4)
1. The method of making a water-dispersible powder cap-able of functioning as a stabilizing agent and enhancing the body and texture of frozen dairy type foods, comprising inti-mately admixing in a wet state disintegrated beta-1,4 glucan with a carbohydrate sweetener and a hydrocolloid gum selected from guar gum, locust bean gum, gum arabic, sodium alginate, propylene glycol alginate, carrageenan, gum karaya and xanthan, and drying the mixture to form a powder constituted by weight from about 30% to about 80% beta-1,4 glucan, from about 10% to about 65% carbohydrate sweetener and from about 5% to about 20%
hydrocolloid gum.
hydrocolloid gum.
2. The method set forth in claim 1 wherein the carbo-hydrate sweetener is a hydrolyzed cereal solid.
3. The method set forth in claims 1 or 2 wherein the beta-1,4 glucan constitutes 60% of the weight of the powder, the carbohydrate sweetener constitutes about 30% of the weight of the powder and the hydrocolloid gum constitutes about 10%
of the weight of the powder.
of the weight of the powder.
4. A water-dispersible powder made by the method of claims 1 or 2.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US91165878A | 1978-05-31 | 1978-05-31 | |
| US911,658 | 1978-05-31 | ||
| US008,672 | 1979-02-02 | ||
| US06/008,672 US4263334A (en) | 1978-05-31 | 1979-02-02 | Water dispersible cellulosic powder and method of making the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1114669A true CA1114669A (en) | 1981-12-22 |
Family
ID=21733001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA326,904A Expired CA1114669A (en) | 1978-05-31 | 1979-05-02 | Water dispersible cellulosic powder and method of making the same |
Country Status (5)
| Country | Link |
|---|---|
| US (1) | US4263334A (en) |
| EP (1) | EP0005958B1 (en) |
| JP (1) | JPS54157875A (en) |
| AU (1) | AU524130B2 (en) |
| CA (1) | CA1114669A (en) |
Families Citing this family (53)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4311717A (en) * | 1980-05-19 | 1982-01-19 | Fmc Corporation | Stabilizing agent for dry mix food products |
| US5370894A (en) * | 1988-06-24 | 1994-12-06 | The Nutrasweet Company | Carbohydrate cream substitute |
| US5153020A (en) * | 1988-06-24 | 1992-10-06 | The Nutrasweet Company | Carbohydrate cream substitute |
| US4908223A (en) * | 1989-04-11 | 1990-03-13 | Murtaugh Pamela H | Oat or rice based frozen dessert and method for preparation |
| EP0458484A3 (en) * | 1989-05-26 | 1992-12-09 | The Kendall Company | Rubber-based adhesive tapes |
| ES2063359T3 (en) * | 1989-05-26 | 1995-01-01 | Fmc Corp | FILLING AGENT SIMILAR TO A FAT FOR AQUEOUS FOODS INCLUDING MICROCRYSTALLINE CELLULOSE AND A GALACTOMANANE GUM. |
| GB8923890D0 (en) * | 1989-10-24 | 1989-12-13 | Rowett Research Services Limit | Dietary material |
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|---|---|---|---|---|
| US2395060A (en) * | 1944-07-29 | 1946-02-19 | Musher Foundation Inc | Stabilizing sherbet compositions |
| US3355300A (en) * | 1963-05-20 | 1967-11-28 | Araxia B Avedikian | Dry ice cream mix composition and a method for producing same |
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| GB1456207A (en) * | 1972-12-15 | 1976-11-24 | Unilever Ltd | Ice-cream |
| US3914440A (en) * | 1973-02-14 | 1975-10-21 | Gen Foods Corp | Stabilized frozen thick shake |
| US4031261A (en) * | 1973-04-16 | 1977-06-21 | The Pillsbury Company | Preparation of fat-containing beverages |
| CA1062581A (en) * | 1975-05-23 | 1979-09-18 | Gordon A. Towle | Method of making gels based on biologically produced saccharides |
| US3993793A (en) * | 1975-06-09 | 1976-11-23 | Thomas J. Lipton, Inc. | Soft ice cream |
| US3996389A (en) * | 1976-02-25 | 1976-12-07 | General Mills Chemicals, Inc. | Stabilizer blend |
-
1979
- 1979-02-02 US US06/008,672 patent/US4263334A/en not_active Expired - Lifetime
- 1979-05-02 CA CA326,904A patent/CA1114669A/en not_active Expired
- 1979-05-18 JP JP6059679A patent/JPS54157875A/en active Granted
- 1979-05-23 EP EP79300912A patent/EP0005958B1/en not_active Expired
- 1979-06-11 AU AU47954/79A patent/AU524130B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| AU4795479A (en) | 1980-08-07 |
| AU524130B2 (en) | 1982-09-02 |
| JPS5631094B2 (en) | 1981-07-18 |
| JPS54157875A (en) | 1979-12-13 |
| EP0005958B1 (en) | 1982-12-08 |
| EP0005958A1 (en) | 1979-12-12 |
| US4263334A (en) | 1981-04-21 |
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