WO2011047787A1 - Non-gelatin containing non-dairy aerated fruit preparation and method of making same - Google Patents

Non-gelatin containing non-dairy aerated fruit preparation and method of making same Download PDF

Info

Publication number
WO2011047787A1
WO2011047787A1 PCT/EP2010/006116 EP2010006116W WO2011047787A1 WO 2011047787 A1 WO2011047787 A1 WO 2011047787A1 EP 2010006116 W EP2010006116 W EP 2010006116W WO 2011047787 A1 WO2011047787 A1 WO 2011047787A1
Authority
WO
WIPO (PCT)
Prior art keywords
fruit
fruit preparation
preparation
weight
gelatine
Prior art date
Application number
PCT/EP2010/006116
Other languages
French (fr)
Inventor
Didier Bekaert
Virginie Langendorff
Original Assignee
Cargill, Incorporated
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cargill, Incorporated filed Critical Cargill, Incorporated
Priority to EP10770994A priority Critical patent/EP2490552A1/en
Publication of WO2011047787A1 publication Critical patent/WO2011047787A1/en

Links

Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a non-gelatin containing, non-dairy aerated fruit preparation, a method of making same and the use of iota carrageenan as a texturisation agent in same.
  • US 5,538,751 describes a thickened foodstuff having improved stability and retention of smoothness upon reheating comprising a non-pre-gelatinized amylose polymer containing component and an effective amount of a biopolymer to disperse the amylose polymer component, said biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxypropyl methyl cellulose, and mixtures thereof; wherein the amylose polymer containing component is present as a dispersed phase.
  • a biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrin
  • US 4,935,258 describes an aseptic, storable fruit juice mixture comprised of a deionized or ultrafiltration juice selected from apple, grape or pear juice blended with a minor amount of a red, orange or yellow colored juice, said red, orange or yellow colored juice being blended therein as a concentrate, puree or a mixture and the concentration of said juice mixture adjusted with water to give a brix of 23 to 26.
  • US 4,935,258 further describes the provision of a fruit juice mix for whipped and/or frozen and especially hard pack applications, as above, containing stabilizers therein, for example guar gum, locust bean gum, carrageenan, and specific amounts of xanthan gum or like products alone or mixed with other stabilizers and also vegetable protein. There is no indication of the stability of the thereby whipped fruit juice.
  • US 5,246,725 describes a low-fat frozen ice product spoonable at temperatures in excess of 4°F (-15.5°C) comprising a sugar alcohol present in the range of from about 5.5% to about 9.5% by weight, glycerine present in the range of from about 0.85% to about 2.0% by weight, a gelling agent, preferably one or more of pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth, present in the range of from about 0.5% to about
  • WO 2002-071872A2 describes an aerated semi-moist gel comprising a mixture of: a sweetener, a fruit concentrate, an ionic hydrocolloid, soluble calcium, an edible acid, a cation source, and a whipping protein, wherein the hydrocolloid preferably comprises an alginate, a carrageenan, a low methoxy pectin, or mixtures thereof.
  • US 2004/0109933A describes an aerated confection comprising from 0.5 to 20% by weight on a dry weight basis of fruit solids based on the total weight of said aerated confection and from 0.01 to 0.2% by weight of a hexametaphosphate based on the total weight, said aerated confection having a moisture content of from 1 to 5% by weight, wherein the gum preferably comprises a guar gum, a carrageenan, an arabic gum, a xanthan gum, or mixtures thereof.
  • WO 2007/039064A describes an aerated semi-moist gel comprising a mixture of: a sweetener, a fruit concentrate, an ionic hydrocolloid, soluble calcium, an edible acid, a cation source, and a whipping protein, wherein said semi-moist gel having a moisture content of from 14 to 30% by weight based on the total weight and wherein said soluble calcium comprises dicalcium phosphate, calcium sulfate, calcium chloride, calcium citrate, calcium malate, calcium lactate, and mixtures thereof, wherein the ionic hydrocolloid preferably comprises an alginate, a carrageenan, a low methoxy pectin, or mixtures thereof.
  • US 2007/0116848A describes a flowable aerated composition
  • a flowable aerated composition comprising hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s "1 , of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.
  • suitable ingredients that can be used as the yield stress agents, particularly in food systems include gelling polysaccharides, including thermoreversible gelling biopolymers such as gelatine, iota- and kappa-carrageenan, and agar.
  • US 2008/021791 OA describes microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being less than or equal to 50%, the average diameter of the bubbles being less than 200 pm and the microfoamed fruit or vegetable puree being stable for at least 28 days at a temperature between 1 and 10°C, wherein the texturising agent is advantageously selected from agar agar, carrageenan and pectin.
  • the stability is provided by gelatin or by carrageenan-casein interaction. It is surprising that stability of the aerated fruit preparation can be obtained in the presence of at least one sugar product and/or sugars originally present in the fruit in the absence of casein, emulsifiers and calcium ions just by using sufficient iota carrageenan.
  • An aerated non-dairy fruit preparation is realised, which can be produced by pumping or whipping a non-aerated mixture which is not sensitive during preparation or storage to fruit type and pH, once the pH has been adjusted to fruit type, or to calcium ion concentration, whereas if pectins are used instead of iota carrageenan the non- aerated mixture is sensitive to pH and calcium ion concentration upon storage rendering it non-pumpable or non-whippable after storage.
  • such aerated non-dairy fruit preparations with iota carrageenan do not exhibit separation of a liquid phase upon storage in a refrigerator over a period of 1 month and can be soft to cuttable depending upon the concentration of iota carrageenan.
  • a first aspect of the present invention relates to a fruit preparation
  • a fruit preparation comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit, iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation, optionally at least one sugar product, said fruit preparation being free of gelatine, gelatine derivatives and dairy products and said fruit preparation being aerated with an overrun in the range of 20 to 200%, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
  • a second aspect of the present invention relates to a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation and fruit base and/or fruit concentrate containing sugars originally present in the fruit optionally together with water and optionally with at least one sugar product; and aerating the mixture to a overrun of 20 to 200%, wherein said fruit preparation is free of gelatine, gelatine derivatives and dairy products, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
  • a third aspect of the present invention relates to the use of iota carrageenan as a texturisation agent in fruit preparations according to the first aspect.
  • a fourth aspect of the present invention relates to the use iota carrageenan as a texturisation agent in fruit preparations, said fruit preparations comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit and being free of gelatine, gelatine derivatives and dairy products and optionally being aerated.
  • fruit base means fruit juice and/or fruit puree and/or fruit pulp, which contain sugars originally present in the fruit.
  • water content means the water present in the fruit base together with any water that has been added during production.
  • Degrees Brix is a measurement of the dissolved sugar-to-water mass ratio of a liquid. It is measured with a saccharimeter that measures specific gravity of a liquid or more easily with a refractometer. A 25 °Bx solution is 25% (sugar/water), with 25 grams of sugar per 100 grams of solution. To put it another way, there are 25 grams of sucrose sugar and 75 grams of water in the 100 grams of solution.
  • equivalent weight of fruit is either that weight of fruit juice and/or puree and/or fruit pulp actually used in a non-concentrated state or if fruit concentrate is used the corresponding weight of fully rehydrated fruit i.e. rehydrated to give a Brix sweetness of 10.
  • the fruit concentrate is obtained by dehydration of fruit juice and/or fruit puree and/or fruit pulp having a typical Brix sweetness before dehydration of 10 to give a fruit concentrate with a typical Brix sweetness of 60.
  • sugar product as used in disclosing the present invention, embraces monosaccharides, oligosaccharides e.g. disaccharides, polysaccharides (e.g. inulin and polydextrose) and sugar alcohols.
  • dairy product as used in disclosing the present invention, embraces any product derived from milk.
  • gelatine as used in disclosing the present invention, means all forms of gelatine including those derived from fish.
  • gelatine derivative as used in disclosing the present invention, means any product derived from gelatine.
  • aerated means the incorporation of bubbles of air or another gas e.g. carbon dioxide or nitrogen.
  • overrun is the percentage expansion of the fruit preparation due to aeration. It can be measured by measuring the change in density.
  • the overrun of the aerated fruit preparations can be measured as follows. A plastic container of known volume is filled with the unaerated, fruit preparation and weighed. The container is then emptied, cleaned and filled with aerated fruit preparation and weighed again. The %overrun is calculated from the measured weights as follows:
  • %overrun (weight of unaerated fruit preparation - weight of aerated fruit preparation) x 100 weight of aerated fruit preparation
  • texturising agent means any additive, which provides the aerated fruit preparation with both thixotropic and aerated structure-stabilising properties.
  • mousse as used in disclosing the present invention, is a homogeneously aerated product, which does not collapse after aeration and which provides little resistance to a spoon or cutting implement.
  • the term "free of any ingredients derived from animals”, as used in disclosing the present invention, means an entirely vegetal product excluding any ingredient such as dairy products, gelatine, gelatine derivatives, eggs and egg-based products and glycerine derived from animal fats.
  • ice product means a product cuttable at a temperature of -4°C or below e.g. a non-dairy ice cream or a water ice.
  • the term spreadability is defined as a shear stress in the range of 50 to 1000 Pa, preferably 100 to 700 Pa, even more preferably from 100 to 500 Pa, measured at 10°C with a Haake VT 500 viscometer equipped with a "vane", which is a central rod with 4 vanes mounted orthogonally to one another, all the vanes being 24 mm high at the join to the central rod and 18 mm high at the outer edge parallel to the central rod, which is10 mm from the centre of the rod, and the top edges of the vanes are in a plane perpendicular to the rod.
  • the shear stress is measured at a rotation speed of 0.2 rpm and the top of the vanes are level with the surface of the fruit preparation whose spreadability is being determined.
  • spoonable means no observable collapse of a heaped spoonful of the aerated fruit preparation.
  • solids concentration in the food preparation means the percentage by weight of solids after removal of the liquid and includes both insoluble solids such as fibres and soluble substances.
  • Fruit preparation of the aspects of the present invention comprises fruit base, which may be present, at least in part, as fruit concentrate.
  • the fruit base and/or fruit concentrate may be of a single fruit or of a mixture of one or more fruits.
  • concentration of fruit equivalent, i.e. non-dehydrated fruit is preferably in the range of 30 to 100% by weight of the fruit preparation, with a range of 40 to 80% by weight of the fruit preparation being particularly preferred. Obviously in the case of 100% any water added will not fully rehydrate the fruit concentrate used.
  • the fruit preparation comprises 30 to 100% by weight of fruit base.
  • the overrun is 30 to 70% with 40 to 50% being preferred.
  • the fruit preparation may further comprise an emulsifier.
  • Suitable emulsifiers include sucro-esters (sucrose esters of fatty acids), citric esters, lactic esters, pea protein, gluten protein and locust (carob) bean gum (the protein of the carob germ), with a preferred concentration in the case of sucro-esters being at most 1% by weight of the fruit preparation and in the case of gluten, pea protein and locust bean gum being at most 3% by weight of the food preparation.
  • An emulsifier is not necessary in the case of aeration with industrial equipment such as a Mondomix®, from Haas-Mondomix B.V., in which a gas is injected into the fruit preparation in a continuous process under considerable pressure. Emulsifiers are also not necessary to obtain overruns of 20 to 30% using domestic mixers such as a Hobbart® planetary beater of a Kitchen Aid® mixer. However, emulsifiers are likely to be necessary to obtain overruns greater than 30% using domestic beaters and mixers.
  • the concentration of iota carrageenan in the fruit preparation of the aspects of the present invention is preferably in the range of 1.0 to 2.0% by weight of the fruit preparation.
  • lota carrageenan occurs naturally together with kappa or epsilon carrageenan.
  • iota caraageenan In Eucheumea Spinosium ca. 90% of the carrageenan is iota caraageenan and ca. 10% is kappa carrageenan.
  • lota carrageenan will generally be added in the form of a mixture with another type of carrageenan, which does not act as a texturising agent, according to the present invention.
  • the use of carrageenan mixtures with at least 50% by weight of iota carrageenan is preferred and with at least 80% by weight is particularly preferred.
  • the fruit preparation further comprises a buffer.
  • Preferred buffers are alkali citrates, alkali tartrates and alkali phosphates.
  • the fruit preparation further comprises added acid e.g. citric acid, tartaric acid, malic acid etc.
  • the solids concentration in the fruit preparation is preferably between 20 and 50% by weight of the fruit preparation with the balance being water.
  • the Brix of the fruit preparation is preferably in the range of 5 to 60, preferably from 10 to 30.
  • the multiplication product of the % by weight concentration of iota carrageenan in the fruit preparation and the Brix of the fruit preparation is preferably in the range of 10 to 50 and particular preferably in the range of 15 to 35.
  • the total soluble substance (TSS), which approximately corresponds to the at least one sugar product and/or sugars originally present in the fruit is less than 50% by weight of the fruit preparation.
  • the fruit preparation as defined herein, is a mousse.
  • the fruit preparation as defined herein, is suitable for storage at temperatures between
  • the aerated fruit preparation of the present invention is cuttable with a shear stress of greater than 100 Pa.
  • no observable separation of liquid is observed with the fruit preparations, according to the present invention, over a period of 1 month at a temperature of 5°C.
  • the fruit preparation of the aspects of the invention is preferably not an ice product e.g. a non-dairy ice cream or a water ice.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise a non-pre-gelatinized amylose polymer.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise hexametaphosphate.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise soluble calcium compounds.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise hydrophobin.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise native defatted soluble seric proteins.
  • the fruit preparation of the first aspect of the present invention preferably does not comprise a puree derived from the fruit of the genus Actinidia having substantially little degradation of the fruit's naturally occurring pectins.
  • the at least one sugar product is selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols.
  • concentration in the fruit preparation of sugar product and/or sugars originally present in the fruit, according to the present invention is preferably in the range of 5% to 60%, preferably from 10 to 50% by weight of the fruit preparation with a range of 20 to 40% by weight being particularly preferred.
  • the at least one sugar product is selected from the group consisting of digestible and non-digestible sugar products.
  • Suitable monosaccharides include, pentoses and hexoses.
  • Suitable pentoses include D-ribose, D-arabinose, D-xylose, D-lyxose, D-ribulose and D-xylulose.
  • Suitable hexoses include D-fructose, D-sorbose D-psicose, D-tagatose, D-allose, D-altrose, D-glucose, D- mannose, D-gulose, D-idose, D-galactose and D-talose
  • the oligosaccharide is a disaccharide.
  • the disaccharide is selected from the group consisting of sucrose, lactulose, lactose, maltose, trehalose and cellobiose.
  • Suitable disaccharides are sucrose, with a glucose monomer and a fructose monomer, lactulose, with a galactose monomer and a fructose monomer, lactose, with a galactose monomer and a fructose monomer, maltose, with two glucose monomers, trehalose, with two glucose monomers, cellobiose, with two glucose monomers, kojibiose, with two glucose monomers, nigerose, with two glucose monomers, isomaltose, with two glucose monomers, ⁇ , ⁇ -trehalose, with two glucose monomers, sophorose, with two glucose monomers, Laminaribiose, with two glucose monomers, gentiobiose, with two glucose monomers, turanose, with a glucose monomer and a fructose monomer, maltulose, with a glucose monomer and a fructose monomer, palatinose, with a glucose monomer and a fruct
  • the sugar alcohol is selected from the group consisting of erythritol, maltitol, sorbitol and xylitol.
  • Suitable sugar alcohols include erythritol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol and lactitol.
  • a second aspect of the present invention concerns a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3% to 3%, preferably from 0.5 to 3% by weight of said fruit preparation, at least one sugar product and fruit base and/or fruit concentrate optionally together with water; and aerating the mixture to a overrun of 20% to 200%, preferably 20% to 150%, and more preferably from 30% to 70%.
  • the overrun is preferably from 40% to 50%.
  • pea protein, gluten protein or locust bean gum is used as an emulsifier, the overrun is preferably from 100% to 150%.
  • the fruit base may be of a single fruit or of a mixture of one or more fruits.
  • the mixture is optionally heated to improve by reducing the viscosity the pumpability of the mixture in the aeration step.
  • the mixture of iota carrageenan, at least one sugar product and fruit base and/or fruit concentrate optionally together with water can be prepared at elevated temperatures. It is well known to one skilled in the art, that carrageenans are susceptible to degradation (depolymerisation) especially at pH at or below 3.6, if subjected to elevated temperatures for a long period.
  • Preferred buffers are alkali citrates, alkali tartrates and alkali phosphates. If only a short heating at elevated temperatures is involved or if the fruit base naturally has a pH > 3.6, the addition of a buffer may not be necessary.
  • the fruit preparation is prepared by pumping an easily pumpable thixotropic mixture with a soft texture with the soft texture being recovered after foaming as a spoonable foam.
  • the fruit preparation according to the present invention, aerated industrially, domestically or in a craft shop to provide a mousse dessert, a topping etc.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
  • an emulsifier a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 4 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
  • an emulsifier a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids
  • apricot pulp 600 g was preblended with 100 g sucrose and 4 g of trisodium citrate and heated to boiling point.
  • the iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32°. was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture.
  • the mixture was whipped under pressure in a continuous beater (Mondomix type) to provide a mousse with an overrun of 50 to 80%.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 9 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose.
  • an emulsifier a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids
  • sucrose sucrose
  • This blend was dispersed in 600 g of raspberry pulp and 100g of sucrose, 230 g of water and 4 g of trisodium citrate added with stirring.
  • the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
  • an emulsifier a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 4 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose.
  • an emulsifier a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids
  • This blend was dispersed in 600 g of strawberry pulp and 100g of sucrose, 230 g of water and 1.5 g of citric added with stirring. The resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 17 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C. 600 g of mango pulp was preblended with 100 g sucrose and 1.5 g of citric acid and 2 g of trisodium citrate and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 15 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose.
  • This blend was dispersed in 600 g of mango pulp and 100g of sucrose, 230 g of water and 1 g of citric acid added with stirring.
  • the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture.
  • After cooling and storing for 5 days at a temperature at or below 30°C the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
  • Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
  • apricot pulp 600 g was preblended with 100 g sucrose and 4 g of trisodium citrate and heated to boiling point.
  • the iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture.
  • the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
  • Example 10 Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.

Abstract

A fruit preparation comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit, iota carrageenan in a concentration of 0.3 to 3% by weight of said fruit composition, at least one sugar product, said fruit preparation being free of gelatine, gelatine derivatives and dairy products and said fruit preparation being aerated with an overrun in the range of 20 to 200%, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation; a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation, at least one sugar product and fruit base and/or fruit concentrate containing sugars originally present in the fruit optionally together with water; and aerating the mixture to a overrun of 20 to 200%, wherein said fruit preparation is free of gelatine, gelatine derivatives and dairy products, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation; and the use iota carrageenan as a texturisation agent in fruit preparations, said fruit preparations comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit and being free of gelatine, gelatine derivatives and dairy products.

Description

NON-GELATIN CONTAINING NON-DAIRY AERATED FRUIT PREPARATION AND
METHOD OF MAKING SAME
Technical field of the invention
The present invention relates to a non-gelatin containing, non-dairy aerated fruit preparation, a method of making same and the use of iota carrageenan as a texturisation agent in same.
Background of the invention
US 5,538,751 describes a thickened foodstuff having improved stability and retention of smoothness upon reheating comprising a non-pre-gelatinized amylose polymer containing component and an effective amount of a biopolymer to disperse the amylose polymer component, said biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxypropyl methyl cellulose, and mixtures thereof; wherein the amylose polymer containing component is present as a dispersed phase.
US 4,935,258 describes an aseptic, storable fruit juice mixture comprised of a deionized or ultrafiltration juice selected from apple, grape or pear juice blended with a minor amount of a red, orange or yellow colored juice, said red, orange or yellow colored juice being blended therein as a concentrate, puree or a mixture and the concentration of said juice mixture adjusted with water to give a brix of 23 to 26. US 4,935,258 further describes the provision of a fruit juice mix for whipped and/or frozen and especially hard pack applications, as above, containing stabilizers therein, for example guar gum, locust bean gum, carrageenan, and specific amounts of xanthan gum or like products alone or mixed with other stabilizers and also vegetable protein. There is no indication of the stability of the thereby whipped fruit juice.
US 5,246,725 describes a low-fat frozen ice product spoonable at temperatures in excess of 4°F (-15.5°C) comprising a sugar alcohol present in the range of from about 5.5% to about 9.5% by weight, glycerine present in the range of from about 0.85% to about 2.0% by weight, a gelling agent, preferably one or more of pectin, agar-agar, gelatin, carrageenan, alginates, gum arabic or gum tragacanth, present in the range of from about 0.5% to about
1.15% by weight, a bulking agent present in the range of from about 3% to about 10% by weight, a synthetic sweetener present in the range of from about 0.03% to about 0.1% by weight, and the balance water. US 5,246,725 further describes the pumping and aeration of the product.
WO 2002-071872A2 describes an aerated semi-moist gel comprising a mixture of: a sweetener, a fruit concentrate, an ionic hydrocolloid, soluble calcium, an edible acid, a cation source, and a whipping protein, wherein the hydrocolloid preferably comprises an alginate, a carrageenan, a low methoxy pectin, or mixtures thereof.
US 2004/0109933A describes an aerated confection comprising from 0.5 to 20% by weight on a dry weight basis of fruit solids based on the total weight of said aerated confection and from 0.01 to 0.2% by weight of a hexametaphosphate based on the total weight, said aerated confection having a moisture content of from 1 to 5% by weight, wherein the gum preferably comprises a guar gum, a carrageenan, an arabic gum, a xanthan gum, or mixtures thereof.
WO 2007/039064A describes an aerated semi-moist gel comprising a mixture of: a sweetener, a fruit concentrate, an ionic hydrocolloid, soluble calcium, an edible acid, a cation source, and a whipping protein, wherein said semi-moist gel having a moisture content of from 14 to 30% by weight based on the total weight and wherein said soluble calcium comprises dicalcium phosphate, calcium sulfate, calcium chloride, calcium citrate, calcium malate, calcium lactate, and mixtures thereof, wherein the ionic hydrocolloid preferably comprises an alginate, a carrageenan, a low methoxy pectin, or mixtures thereof.
US 2007/0116848A describes a flowable aerated composition comprising hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s"1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa., wherein suitable ingredients that can be used as the yield stress agents, particularly in food systems, include gelling polysaccharides, including thermoreversible gelling biopolymers such as gelatine, iota- and kappa-carrageenan, and agar.
US 2008/021791 OA describes microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being less than or equal to 50%, the average diameter of the bubbles being less than 200 pm and the microfoamed fruit or vegetable puree being stable for at least 28 days at a temperature between 1 and 10°C, wherein the texturising agent is advantageously selected from agar agar, carrageenan and pectin.
Consumers are suspicious about animal-based products after various scares concerning animal husbandry including BSE, various dioxin scares and the illegal use of antibiotics to assist the growth of animals. Products free of any ingredients derived from animals in particular without gelatine and gelatine derivatives are therefore attractive to consumers in general and vegetarians and Muslims in particular, since this means that no ingredients derived from pigs will be present. Aerated fruit preparations containing milk products produced by pumping are available. However, no non-dairy non-gelatin containing aerated fruit preparations are known to the inventors, which can be produced by pumping.
It is therefore desirable to provide non-dairy non-gelatin containing aerated fruit preparations, which can be produced by pumping.
Summary of the invention
It is an object of the present invention to provide a non-gelatin containing, non-dairy aerated fruit preparation.
In dairy-based aerated fruit preparations the stability is provided by gelatin or by carrageenan-casein interaction. It is surprising that stability of the aerated fruit preparation can be obtained in the presence of at least one sugar product and/or sugars originally present in the fruit in the absence of casein, emulsifiers and calcium ions just by using sufficient iota carrageenan. An aerated non-dairy fruit preparation is realised, which can be produced by pumping or whipping a non-aerated mixture which is not sensitive during preparation or storage to fruit type and pH, once the pH has been adjusted to fruit type, or to calcium ion concentration, whereas if pectins are used instead of iota carrageenan the non- aerated mixture is sensitive to pH and calcium ion concentration upon storage rendering it non-pumpable or non-whippable after storage. Moreover, such aerated non-dairy fruit preparations with iota carrageenan do not exhibit separation of a liquid phase upon storage in a refrigerator over a period of 1 month and can be soft to cuttable depending upon the concentration of iota carrageenan.
It is an advantage of the present invention to provide a process for making a non- gelatin containing, non-dairy aerated fruit preparation.
It is a further advantage of the present invention to provide a texturisation agent for use in non-gelatin containing, non-dairy aerated fruit preparations.
The above objective is accomplished by the fruit preparation, method for making same and use of iota carrageenan as a texturisation agent in same according to the present invention.
A first aspect of the present invention relates to a fruit preparation comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit, iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation, optionally at least one sugar product, said fruit preparation being free of gelatine, gelatine derivatives and dairy products and said fruit preparation being aerated with an overrun in the range of 20 to 200%, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
A second aspect of the present invention relates to a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation and fruit base and/or fruit concentrate containing sugars originally present in the fruit optionally together with water and optionally with at least one sugar product; and aerating the mixture to a overrun of 20 to 200%, wherein said fruit preparation is free of gelatine, gelatine derivatives and dairy products, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
A third aspect of the present invention relates to the use of iota carrageenan as a texturisation agent in fruit preparations according to the first aspect.
A fourth aspect of the present invention relates to the use iota carrageenan as a texturisation agent in fruit preparations, said fruit preparations comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit and being free of gelatine, gelatine derivatives and dairy products and optionally being aerated.
Detailed Description
Definitions
The term fruit base, as used in disclosing the present invention, means fruit juice and/or fruit puree and/or fruit pulp, which contain sugars originally present in the fruit.
The term water content, as used in disclosing the present invention, means the water present in the fruit base together with any water that has been added during production.
Degrees Brix (symbol °Bx) is a measurement of the dissolved sugar-to-water mass ratio of a liquid. It is measured with a saccharimeter that measures specific gravity of a liquid or more easily with a refractometer. A 25 °Bx solution is 25% (sugar/water), with 25 grams of sugar per 100 grams of solution. To put it another way, there are 25 grams of sucrose sugar and 75 grams of water in the 100 grams of solution.
The term equivalent weight of fruit, as used in disclosing the present invention, is either that weight of fruit juice and/or puree and/or fruit pulp actually used in a non-concentrated state or if fruit concentrate is used the corresponding weight of fully rehydrated fruit i.e. rehydrated to give a Brix sweetness of 10. The fruit concentrate is obtained by dehydration of fruit juice and/or fruit puree and/or fruit pulp having a typical Brix sweetness before dehydration of 10 to give a fruit concentrate with a typical Brix sweetness of 60. The term sugar product, as used in disclosing the present invention, embraces monosaccharides, oligosaccharides e.g. disaccharides, polysaccharides (e.g. inulin and polydextrose) and sugar alcohols.
The term dairy product, as used in disclosing the present invention, embraces any product derived from milk.
The term gelatine, as used in disclosing the present invention, means all forms of gelatine including those derived from fish.
The term gelatine derivative, as used in disclosing the present invention, means any product derived from gelatine.
The term aerated, as used in disclosing the present invention, means the incorporation of bubbles of air or another gas e.g. carbon dioxide or nitrogen.
The term overrun, as used in disclosing the present invention, is the percentage expansion of the fruit preparation due to aeration. It can be measured by measuring the change in density. For example, the overrun of the aerated fruit preparations can be measured as follows. A plastic container of known volume is filled with the unaerated, fruit preparation and weighed. The container is then emptied, cleaned and filled with aerated fruit preparation and weighed again. The %overrun is calculated from the measured weights as follows:
%overrun = (weight of unaerated fruit preparation - weight of aerated fruit preparation) x 100 weight of aerated fruit preparation
The term texturising agent, as used in disclosing the present invention, means any additive, which provides the aerated fruit preparation with both thixotropic and aerated structure-stabilising properties.
The term mousse, as used in disclosing the present invention, is a homogeneously aerated product, which does not collapse after aeration and which provides little resistance to a spoon or cutting implement.
The term "free of any ingredients derived from animals", as used in disclosing the present invention, means an entirely vegetal product excluding any ingredient such as dairy products, gelatine, gelatine derivatives, eggs and egg-based products and glycerine derived from animal fats.
The term ice product, as used in disclosing the present invention, means a product cuttable at a temperature of -4°C or below e.g. a non-dairy ice cream or a water ice.
The term spreadability, as used in disclosing the present invention, is defined as a shear stress in the range of 50 to 1000 Pa, preferably 100 to 700 Pa, even more preferably from 100 to 500 Pa, measured at 10°C with a Haake VT 500 viscometer equipped with a "vane", which is a central rod with 4 vanes mounted orthogonally to one another, all the vanes being 24 mm high at the join to the central rod and 18 mm high at the outer edge parallel to the central rod, which is10 mm from the centre of the rod, and the top edges of the vanes are in a plane perpendicular to the rod. The shear stress is measured at a rotation speed of 0.2 rpm and the top of the vanes are level with the surface of the fruit preparation whose spreadability is being determined.
The term spoonable, as used in disclosing the present invention, means no observable collapse of a heaped spoonful of the aerated fruit preparation.
The term solids concentration in the food preparation, as defined herein, as used in disclosing the present invention, means the percentage by weight of solids after removal of the liquid and includes both insoluble solids such as fibres and soluble substances.
Fruit preparation The fruit preparation of the aspects of the present invention comprises fruit base, which may be present, at least in part, as fruit concentrate. The fruit base and/or fruit concentrate may be of a single fruit or of a mixture of one or more fruits. The concentration of fruit equivalent, i.e. non-dehydrated fruit, is preferably in the range of 30 to 100% by weight of the fruit preparation, with a range of 40 to 80% by weight of the fruit preparation being particularly preferred. Obviously in the case of 100% any water added will not fully rehydrate the fruit concentrate used.
According to an embodiment of the aspects of the present invention, the fruit preparation comprises 30 to 100% by weight of fruit base.
According to an embodiment of the aspects of the present invention, the overrun is 30 to 70% with 40 to 50% being preferred.
According to an embodiment of the aspects of the present invention, the fruit preparation may further comprise an emulsifier. Suitable emulsifiers include sucro-esters (sucrose esters of fatty acids), citric esters, lactic esters, pea protein, gluten protein and locust (carob) bean gum (the protein of the carob germ), with a preferred concentration in the case of sucro-esters being at most 1% by weight of the fruit preparation and in the case of gluten, pea protein and locust bean gum being at most 3% by weight of the food preparation. An emulsifier is not necessary in the case of aeration with industrial equipment such as a Mondomix®, from Haas-Mondomix B.V., in which a gas is injected into the fruit preparation in a continuous process under considerable pressure. Emulsifiers are also not necessary to obtain overruns of 20 to 30% using domestic mixers such as a Hobbart® planetary beater of a Kitchen Aid® mixer. However, emulsifiers are likely to be necessary to obtain overruns greater than 30% using domestic beaters and mixers.
The concentration of iota carrageenan in the fruit preparation of the aspects of the present invention is preferably in the range of 1.0 to 2.0% by weight of the fruit preparation. lota carrageenan occurs naturally together with kappa or epsilon carrageenan. In Eucheumea Spinosium ca. 90% of the carrageenan is iota caraageenan and ca. 10% is kappa carrageenan. lota carrageenan will generally be added in the form of a mixture with another type of carrageenan, which does not act as a texturising agent, according to the present invention. The use of carrageenan mixtures with at least 50% by weight of iota carrageenan is preferred and with at least 80% by weight is particularly preferred.
It is well known to one skilled in the art, that carrageenans are susceptible to degradation (depolymerisation) at pH at or below 5.0. However, the degradation at a pH of 3.8 to 4.0 is slow enough that no significant degradation occurs at such pH's even if mixtures containing carrageenans are subjected to elevated temperatures for a long period. Furthermore, no significant degradation of carrageenans at a pH of 3.6 if subjected to elevated temperatures for a very short period (flash) heat treatment or with acidification just before cooling i.e. cooking at a pH > 3.6 e.g. 3.8 with a pH reduction to 3.6 just before cooling. In an embodiment of the first aspect of the present invention, the fruit preparation further comprises a buffer. Preferred buffers are alkali citrates, alkali tartrates and alkali phosphates.
In an embodiment of the aspects relating to the present invention the fruit preparation further comprises added acid e.g. citric acid, tartaric acid, malic acid etc.
The solids concentration in the fruit preparation is preferably between 20 and 50% by weight of the fruit preparation with the balance being water.
The Brix of the fruit preparation is preferably in the range of 5 to 60, preferably from 10 to 30.
The multiplication product of the % by weight concentration of iota carrageenan in the fruit preparation and the Brix of the fruit preparation is preferably in the range of 10 to 50 and particular preferably in the range of 15 to 35.
The total soluble substance (TSS), which approximately corresponds to the at least one sugar product and/or sugars originally present in the fruit is less than 50% by weight of the fruit preparation.
In an embodiment of the aspects relating to the present invention the fruit preparation, as defined herein, is a mousse.
The fruit preparation, as defined herein, is suitable for storage at temperatures between
O and 10°C. The aerated fruit preparation of the present invention is cuttable with a shear stress of greater than 100 Pa.
According to an embodiment of the first aspect of the present invention, no observable separation of liquid is observed with the fruit preparations, according to the present invention, over a period of 1 month at a temperature of 5°C.
The fruit preparation of the aspects of the invention is preferably not an ice product e.g. a non-dairy ice cream or a water ice.
The fruit preparation of the first aspect of the present invention preferably does not comprise a non-pre-gelatinized amylose polymer.
The fruit preparation of the first aspect of the present invention preferably does not comprise hexametaphosphate.
The fruit preparation of the first aspect of the present invention preferably does not comprise soluble calcium compounds.
The fruit preparation of the first aspect of the present invention preferably does not comprise hydrophobin.
The fruit preparation of the first aspect of the present invention preferably does not comprise native defatted soluble seric proteins.
The fruit preparation of the first aspect of the present invention preferably does not comprise a puree derived from the fruit of the genus Actinidia having substantially little degradation of the fruit's naturally occurring pectins.
Sugar products
The at least one sugar product is selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols. The concentration in the fruit preparation of sugar product and/or sugars originally present in the fruit, according to the present invention, is preferably in the range of 5% to 60%, preferably from 10 to 50% by weight of the fruit preparation with a range of 20 to 40% by weight being particularly preferred. The at least one sugar product is selected from the group consisting of digestible and non-digestible sugar products.
Suitable monosaccharides include, pentoses and hexoses. Suitable pentoses include D-ribose, D-arabinose, D-xylose, D-lyxose, D-ribulose and D-xylulose. Suitable hexoses include D-fructose, D-sorbose D-psicose, D-tagatose, D-allose, D-altrose, D-glucose, D- mannose, D-gulose, D-idose, D-galactose and D-talose
In an embodiment of the aspects, according to the present invention, the oligosaccharide is a disaccharide. In an embodiment of the aspects, according to the present invention, the disaccharide is selected from the group consisting of sucrose, lactulose, lactose, maltose, trehalose and cellobiose.
Suitable disaccharides are sucrose, with a glucose monomer and a fructose monomer, lactulose, with a galactose monomer and a fructose monomer, lactose, with a galactose monomer and a fructose monomer, maltose, with two glucose monomers, trehalose, with two glucose monomers, cellobiose, with two glucose monomers, kojibiose, with two glucose monomers, nigerose, with two glucose monomers, isomaltose, with two glucose monomers, β,β-trehalose, with two glucose monomers, sophorose, with two glucose monomers, Laminaribiose, with two glucose monomers, gentiobiose, with two glucose monomers, turanose, with a glucose monomer and a fructose monomer, maltulose, with a glucose monomer and a fructose monomer, palatinose, with a glucose monomer and a fructose monomer, gentiobiulose, with a glucose monomer and a fructose monomer, mannobiose, with two mannose monomers, melibiose, with a galactose monomer and a glucose monomer, melibiulose, with a galactose monomer and a fructose monomer, retinues, with a rhamnose monomer and a glucose monomer, rutinulose, with a rhamnose monomer and a fructose monomer, and xylobiose, with two xylopyranose monomers.
In an embodiment of the aspects of the present invention, the sugar alcohol is selected from the group consisting of erythritol, maltitol, sorbitol and xylitol.
Suitable sugar alcohols include erythritol, arabitol, xylitol, ribitol, mannitol, sorbitol, dulcitol, iditol, isomalt, maltitol and lactitol.
Process for making a fruit preparation A second aspect of the present invention concerns a process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3% to 3%, preferably from 0.5 to 3% by weight of said fruit preparation, at least one sugar product and fruit base and/or fruit concentrate optionally together with water; and aerating the mixture to a overrun of 20% to 200%, preferably 20% to 150%, and more preferably from 30% to 70%. In one preferred embodiment, where citric ester or sucro-ester is used as an emulsifier, the overrun is preferably from 40% to 50%. In another preferred embodiment, where pea protein, gluten protein or locust bean gum is used as an emulsifier, the overrun is preferably from 100% to 150%.
The fruit base may be of a single fruit or of a mixture of one or more fruits. The mixture is optionally heated to improve by reducing the viscosity the pumpability of the mixture in the aeration step. The mixture of iota carrageenan, at least one sugar product and fruit base and/or fruit concentrate optionally together with water can be prepared at elevated temperatures. It is well known to one skilled in the art, that carrageenans are susceptible to degradation (depolymerisation) especially at pH at or below 3.6, if subjected to elevated temperatures for a long period. Certain fruits naturally have a pH < 4 for example lemons have a pH of about 1.8 to 2.3, oranges have a pH of about 2.5 to 3, raspberries have a pH of 3.0 to 3.3 and mangoes have a pH of 3.7 to 4.3. Therefore, if lengthy heating at elevated temperatures is involved for mixtures containing the fruit base of such fruits and iota carrageenan, a buffer may be necessary to increase the pH above 3.6 to avoid degradation of the iota carrageenan. Preferred buffers are alkali citrates, alkali tartrates and alkali phosphates. If only a short heating at elevated temperatures is involved or if the fruit base naturally has a pH > 3.6, the addition of a buffer may not be necessary.
The fruit preparation, according to the present invention, is prepared by pumping an easily pumpable thixotropic mixture with a soft texture with the soft texture being recovered after foaming as a spoonable foam.
Industrial applicability
The fruit preparation, according to the present invention, aerated industrially, domestically or in a craft shop to provide a mousse dessert, a topping etc.
Examples
Example 1 :
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
600 g of strawberry pulp was preblended with 100 g sucrose and 1.5 g of citric acid and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 1 day at a temperature at or below 30°C, the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable. Example 2:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 4 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
600 g of apricot pulp was preblended with 100 g sucrose and 4 g of trisodium citrate and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32°. was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 2 days at a temperature at or below 30°C, the mixture was whipped under pressure in a continuous beater (Mondomix type) to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 3:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 9 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose. This blend was dispersed in 600 g of raspberry pulp and 100g of sucrose, 230 g of water and 4 g of trisodium citrate added with stirring. The resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 5 days at a temperature at or below 30°C, the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 4:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
600 g of raspberry pulp was preblended with 100 g sucrose and 4 g of trisodium citrate and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling to 30°C, the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 5:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 4 g of an emulsifier (a mixture of 20wt% sucrose esters of fatty acids and 80wt% citric acid ester of mono- and di-glycerides of fatty acids), and 50 g of sucrose. This blend was dispersed in 600 g of strawberry pulp and 100g of sucrose, 230 g of water and 1.5 g of citric added with stirring. The resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 1 day at a temperature at or below 30°C, the mixture was whipped under pressure in a continuous beater (Mondomix type) to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 6:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 17 g of iota carrageenan was preblended with 2 g of locust bean gum, and 50 g of sucrose. This blend was dispersed in 600 g of strawberry pulp and 100g of sucrose, 230 g of water and 1.5 g of citric acid added with stirring. The resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 3 days at a temperature at or below 30°C, the mixture was whipped for a few minutes in a continuous beater (Mondomix type)to provide a mousse with an overrun of 100% to 150%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 7:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 17 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C. 600 g of mango pulp was preblended with 100 g sucrose and 1.5 g of citric acid and 2 g of trisodium citrate and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 1 day at a temperature at or below 30°C, the mixture was whipped for a few minutes on a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable. Example 8:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 15 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose. This blend was dispersed in 600 g of mango pulp and 100g of sucrose, 230 g of water and 1 g of citric acid added with stirring. The resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 5 days at a temperature at or below 30°C, the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.
Example 9:
Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 7.5 g of HC9 base, a sucroester, and 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
600 g of apricot pulp was preblended with 100 g sucrose and 4 g of trisodium citrate and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 1 day at a temperature at or below 30°C, the mixture was whipped for a few minutes in a Kitchen Aid® planetary beater to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable. Example 10: Sufficient carrageenan source containing ca. 90% iota carrageenan to provide 20 g of iota carrageenan was preblended with 50 g of sucrose and dispersed with stirring in 230 g of hot water at ca. 80°C.
600 g of strawberry pulp was preblended with 100 g sucrose and 1.5 g of citric acid and heated to boiling point. The iota carageenan solution was added and the resulting mixture with a pH of 3.8 to 4.0 was heated and concentrated until a Brix of 30-32° was obtained providing ca. 1 kg of finished product with a (soluble) solids concentration of 30 to 35% by weight of the mixture. After cooling and storing for 1 day at a temperature at or below 30°C, the mixture was whipped under pressure in a continuous beater (Mondomix type) to provide a mousse with an overrun of 50 to 80%.
The final texture of the mousse, which could be frozen, was smooth and spoonable.

Claims

A fruit preparation comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit, iota carrageenan in a concentration of 0.3 to 3% by weight of said fruit composition, said fruit preparation being free of gelatine, gelatine derivatives and dairy products and said fruit preparation being aerated with an overrun in the range of 20 to 200%, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
The fruit preparation according to claim 1 , wherein said fruit preparation further comprises at least one sugar product.
The fruit preparation according to claim 2, wherein said at least one sugar product is selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols.
The fruit preparation according to claim 3, wherein said oligosaccharide is a disaccharide.
The fruit preparation according to any one of claims 1 to 4, wherein said at least one sugar product together, if present, and said sugars originally present in the fruit have a concentration in the range of 5% to 60% by weight of said fruit preparation.
The fruit preparation according to any one of claims 1 to 5, wherein said concentration of iota carrageenan is 1 to 2% by weight of said fruit preparation.
The fruit preparation according to any one of claims 1 to 6, wherein said fruit preparation is a mousse.
The fruit preparation according to any one of claims 1 to 7, wherein iota carrageenan is the sole texturing agent in said fruit preparation.
The fruit preparation according any one of claims 1 to 8, wherein said fruit preparation further contains an emulsifier.
10. The fruit preparation according to any one of claim 1 to 9, wherein said fruit preparation is free of any ingredients derived from animals.
11. The fruit preparation according any one of claims 1 to 10, wherein said fruit preparation comprises 30 to 100% by weight of fruit base equivalent.
12. The fruit preparation according to any one of claims 1 to 11 , wherein said fruit preparation is not an ice product. 13. A process for making a fruit preparation, the process comprising the steps of: providing a mixture comprising iota carrageenan in a concentration of 0.3 to 3% by weight of the fruit preparation, at least one sugar product and fruit base and/or fruit concentrate containing sugars originally present in the fruit optionally together with water; and aerating the mixture to a overrun of 20 to 200%, wherein said fruit preparation is free of gelatine, gelatine derivatives and dairy products, having a water content of at least 20% by weight of said fruit preparation and having a solids content of at least 5% by weight of said fruit preparation.
Use of iota carrageenan as a texturisation agent in fruit preparations, said fruit preparations comprising fruit base and/or fruit concentrate containing sugars originally present in the fruit and being free of gelatine, gelatine derivatives and dairy products.
15. The use according to claim 14, wherein said fruit preparation is aerated.
PCT/EP2010/006116 2009-10-19 2010-10-07 Non-gelatin containing non-dairy aerated fruit preparation and method of making same WO2011047787A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP10770994A EP2490552A1 (en) 2009-10-19 2010-10-07 Non-gelatin containing non-dairy aerated fruit preparation and method of making same

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09013155 2009-10-19
EP09013155.8 2009-10-19

Publications (1)

Publication Number Publication Date
WO2011047787A1 true WO2011047787A1 (en) 2011-04-28

Family

ID=41328630

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2010/006116 WO2011047787A1 (en) 2009-10-19 2010-10-07 Non-gelatin containing non-dairy aerated fruit preparation and method of making same

Country Status (2)

Country Link
EP (1) EP2490552A1 (en)
WO (1) WO2011047787A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2985885A1 (en) * 2012-01-19 2013-07-26 Comptoir Commercial Europ Cce Composition, useful for preparing a foam that is useful in a food product and for patients who are incapable to chew food, comprises a puree, and a mixture stabilizer comprising a modified starch, a sucrose ester and xanthan gum
WO2016049577A1 (en) * 2014-09-26 2016-03-31 Tate & Lyle Custom Ingredients Llc Whippable food products, whipped food products, and methods of making the same
JP2022042623A (en) * 2020-09-03 2022-03-15 オルガノフードテック株式会社 Emulsifier for food, food, and method for making food

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2157819A1 (en) * 1971-10-26 1973-06-08 Miles Lab Synthetic fruit - contains a gel of carraghenine kappa and iota,carob gum and sweeteners
US4293580A (en) * 1979-11-23 1981-10-06 Maryland Cup Corporation Frozen fruit and vegetable juices
US4935258A (en) 1984-12-13 1990-06-19 J.M. Smucker Co. Fruit juice mix for whipped and/or frozen applications
US5000974A (en) * 1986-11-12 1991-03-19 International Flavors & Fragrances, Inc. Process of the preparation of fruit, vegetable or spicy aerated foods
US5246725A (en) 1992-02-03 1993-09-21 Tish's Italian Specialties, Inc. Spoonable frozen food product
FR2710501A1 (en) * 1993-09-29 1995-04-07 Sanofi Elf Fruit-based composition packaged as an aerosol for a dessert or expanding sweet
US5538751A (en) 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
GB2342030A (en) * 1998-10-01 2000-04-05 Nestle Sa Confectionery containing iota-carrageenan
WO2000069275A1 (en) * 1999-05-12 2000-11-23 Cp Kelco Aps Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition
WO2002071872A2 (en) 2001-03-13 2002-09-19 Kellogg Company Aerated food component
US20040109933A1 (en) 2002-10-31 2004-06-10 Pradip Roy Aerated confection containing high levels of fruit solids and method of making same
WO2007039064A1 (en) 2005-09-23 2007-04-12 Unilever Plc Aerated products with reduced creaming
US20080217910A1 (en) 2007-03-09 2008-09-11 Hill-Rom Services, Inc. Trasferable patient care equipment support
WO2009063458A1 (en) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Food products comprising sesame paste
WO2009109437A2 (en) * 2008-02-29 2009-09-11 Nestec S.A. Frozen confectionary product

Patent Citations (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2157819A1 (en) * 1971-10-26 1973-06-08 Miles Lab Synthetic fruit - contains a gel of carraghenine kappa and iota,carob gum and sweeteners
US4293580A (en) * 1979-11-23 1981-10-06 Maryland Cup Corporation Frozen fruit and vegetable juices
US4935258A (en) 1984-12-13 1990-06-19 J.M. Smucker Co. Fruit juice mix for whipped and/or frozen applications
US5000974A (en) * 1986-11-12 1991-03-19 International Flavors & Fragrances, Inc. Process of the preparation of fruit, vegetable or spicy aerated foods
US5246725A (en) 1992-02-03 1993-09-21 Tish's Italian Specialties, Inc. Spoonable frozen food product
US5538751A (en) 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
FR2710501A1 (en) * 1993-09-29 1995-04-07 Sanofi Elf Fruit-based composition packaged as an aerosol for a dessert or expanding sweet
GB2342030A (en) * 1998-10-01 2000-04-05 Nestle Sa Confectionery containing iota-carrageenan
WO2000069275A1 (en) * 1999-05-12 2000-11-23 Cp Kelco Aps Food composition with high solids content, a method for its preparation as well as the use of carrageenans for gelling a food composition
WO2002071872A2 (en) 2001-03-13 2002-09-19 Kellogg Company Aerated food component
US20040109933A1 (en) 2002-10-31 2004-06-10 Pradip Roy Aerated confection containing high levels of fruit solids and method of making same
WO2007039064A1 (en) 2005-09-23 2007-04-12 Unilever Plc Aerated products with reduced creaming
US20070116848A1 (en) 2005-09-23 2007-05-24 Conopco Inc, D/B/A Unilever Aerated products with reduced creaming
US20080217910A1 (en) 2007-03-09 2008-09-11 Hill-Rom Services, Inc. Trasferable patient care equipment support
WO2009063458A1 (en) * 2007-11-13 2009-05-22 Optimum - Systems Engineering Ltd Food products comprising sesame paste
WO2009109437A2 (en) * 2008-02-29 2009-09-11 Nestec S.A. Frozen confectionary product

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
TILLY G; AUBREE E; HOUDOUX A: "Hydrocolloids to replace gelatine", FOOD INGREDIENTS AND ANALYSIS INTERNATIONAL, vol. 24, no. 2, 2002, pages 10 - 14, XP002558088, ISSN: 0968-574X *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2985885A1 (en) * 2012-01-19 2013-07-26 Comptoir Commercial Europ Cce Composition, useful for preparing a foam that is useful in a food product and for patients who are incapable to chew food, comprises a puree, and a mixture stabilizer comprising a modified starch, a sucrose ester and xanthan gum
WO2016049577A1 (en) * 2014-09-26 2016-03-31 Tate & Lyle Custom Ingredients Llc Whippable food products, whipped food products, and methods of making the same
US11350656B2 (en) 2014-09-26 2022-06-07 Tate & Lyle Custom Ingredients Llc Whippable food products, whipped food products, and methods of making the same
JP2022042623A (en) * 2020-09-03 2022-03-15 オルガノフードテック株式会社 Emulsifier for food, food, and method for making food
JP7422631B2 (en) 2020-09-03 2024-01-26 オルガノフードテック株式会社 Food emulsifiers, foods, and methods of making foods

Also Published As

Publication number Publication date
EP2490552A1 (en) 2012-08-29

Similar Documents

Publication Publication Date Title
US4143172A (en) Food binding agent
US8652551B2 (en) Method for preparing low-fat ice cream and a low-fat ice cream prepared by the method
US3582357A (en) Edible mix composition for producing an aerated product
WO2013075939A1 (en) Carbohydrate rich food composition containing cyclodextrin and method of making the same
EA010052B1 (en) Gelatine-free soft caramel and method for producing thereof
BR112013029920B1 (en) MIXABLE COVERAGE COMPOSITION, MIXER COVERAGE, USE OF THE MIXABLE COVERAGE COMPOSITION AND METHOD TO PREPARE MIXABLE COVERAGE COMPOSITION
KR20010031536A (en) Use of cellulose microfibrils in dry form in food formulations
EA036677B1 (en) Composition for preparing a frozen confection
US7544379B2 (en) Composite containing fine cellulose
EP1104249B1 (en) Calcium sensitive pectin composition
JP4497446B2 (en) Yogurt and method for producing the same
EA036690B1 (en) Composition for preparing a frozen confection
EP2490552A1 (en) Non-gelatin containing non-dairy aerated fruit preparation and method of making same
ES2523933T3 (en) Frozen desserts comprising citrus fiber
JP5938150B2 (en) Stabilizer composition for food and beverage products
JP2004357643A (en) Gas-containing composition and method for producing the same
JP2022120401A (en) Raw material mix for frozen dessert, frozen dessert and method for producing the same
JP2729287B2 (en) Frozen dessert having good shape retention and production method thereof
RU2626580C2 (en) Protein-carbohydrate confectionery base and method of its production
JP2002171912A (en) Filling composition
JP2009273430A (en) Processed liquid albumen
WO2017037111A1 (en) Frozen confection
JP2013081421A (en) Frozen dessert
JPH0545224B2 (en)
JP3791815B2 (en) Frozen dessert food and method for producing the same

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10770994

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2010770994

Country of ref document: EP