Gelatin-free aerated confectionery products and methods for preparing the same

Abstract

The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm.sup.3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6/(α-1,6+α-1,4)*100%).

Claims

1. An aerated confectionery product comprising: a foam structuring composition comprising: (i) a native potato protein; (ii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of a-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6 /(α-1,6 +a-1,4) *100; and (iii) a gelling starch distinct from HBS comprising a modified potato starch, acid-degraded starch, oxidative degraded starch or an enzymatically degraded starch, wherein the aerated confectionery product has a density of 0.1 to 0.5 g/cm.sup.3.

2. The aerated confectionery product according to claim 1, wherein said native potato protein comprises a low molecular weight potato protein isolate, wherein said potato protein isolate has an isoelectric point above 5.5, a molecular weight of below 35 kDa and a glycoalkaloid concentration of less than 300 ppm.

3. The aerated confectionery product according to claim 2, wherein said low molecular weight potato protein isolate is obtainable by: centrifuging a flocculated potato fruit juice, thereby forming a supernatant; subjecting the supernatant to adsorption chromatography operated at a pH of less than 11 and a temperature of 5-35° C. using a mixed-mode adsorbent capable of binding potato protein, thereby adsorbing the native potato protein to the adsorbent; and eluting the low molecular weight potato protein isolate.

4. The aerated confectionery product according to claim 1, wherein said gelling starch comprises a modified potato starch, acid-degraded starch, oxidative degraded starch, and/or enzymatically degraded starch, in combination with a crosslinked starch, such as crosslinked hydroxypropylated starch, an acetylated potato starch or an amylomaltase-treated starch.

5. The aerated confectionery product according to claim 4, comprising an acid degraded and acetylated potato starch or a blend of oxidized acetylated starch and crosslinked hydroxypropylated potato starch.

6. The aerated confectionery product according to claim 1, wherein the native potato protein is present in an amount of at least 0.3 wt %.

7. The aerated confectionery product according to claim 1, wherein said gelling starch is present in an amount of up to 12 wt %.

8. The aerated confectionery product according to claim 1, wherein the HBS is present in an amount of between 0.5-10 wt %.

9. The aerated confectionery product according to claim 1, further comprising 50-80 wt % of a saccharide component.

10. The aerated confectionery product according to claim 1, being essentially gelatin-free.

11. The aerated confectionery product according to claim 1, selected from the group consisting of marshmallows, angel kisses, guimauves and meringues.

12. A continuous method for preparing an aerated confectionery product having a density of 0.1 to 0.5 g/cm.sup.3, comprising the steps of: A. providing a foam structuring composition comprising: (i) a native potato protein; (ii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and a-1,4 glycosidic linkages ((α-1,6 /(α-1,6 +α-1,4) *100; and (iii) a gelling starch distinct from HBS comprising a modified potato starch, acid-degraded starch, oxidative degraded starch or an enzymatically degraded starch; B. providing a slurry confectionery blend comprising: mixing about 50 to 80% of a saccharide component, about 1 to 30% moisture, and about 1 to 30% (dry weight basis) of the foam structuring composition to form a mixture; and heating the mixture by direct steam pressure to form the slurry confectionary blend; C. cooling the heated slurry confectionery blend in a vacuum cooler to obtain a confection blend; D. aerating the confection blend to form an aerated confection foam having a density of about 0.1 to 0.5 g/cm.sup.3 and a temperature of at least 70° C.; E. extruding the aerated confection foam at a temperature of about 85-100° C. to form an aerated confection extrudate; F. cooling the aerated confection extrudate to form a set aerated confection extrudate; and G. forming the set aerated confection extrudate into pieces.

13. The aerated confectionery product according to claim 1, wherein said native potato protein comprises a low molecular weight potato protein isolate, wherein said potato protein isolate has an isoelectric point above 5.8, a molecular weight of 4-30 kDa, and a glycoalkaloid concentration of less than 300 ppm.

14. The aerated confectionery product according to claim 4, comprising an acid degraded and acetylated potato starch or a blend of oxidized acetylated starch and crosslinked hydroxypropylated potato starch in combination with HBS derived from potato starch or maize.

15. The aerated confectionery product according to claim 1, wherein the native potato protein is present in an amount of between 1-5 wt %.

16. The aerated confectionery product according to claim 1, wherein said gelling starch is present in an amount of 7.5 to 9 wt %.

17. The aerated confectionery product according to claim 1, wherein the HBS is present in an amount of between 1-6 wt %.

18. The aerated confectionery product according to claim 11, wherein the marshmallows are molded marshmallows, extruded marshmallows, or chocolate marshmallows.

19. The continuous method of claim 12, wherein the temperature of the aerated confection foam is between 90-105° C.

20. The aerated confectionery product according to claim 1, wherein the aerated confectionery product has a density of 0.19 to 0.27 g/cm.sup.3.

Description

EXPERIMENTAL SECTION

(1) Materials

(2) Starches:

(3) Perfectagel 928: blend of oxidized acetylated starch and crosslinked hydroxypropylated starch according to EP 1146795 B1

(4) Perfectamyl Gel MB: Acid degraded and acetylated potato starch which is a “traditional gelling starch”

(5) Eliane MD6: Maltodextrin based on amylopectin potato starch obtained by enzymatically degradation using alpha amylase.

(6) TABLE-US-00001 Waxy maize HBS maltodextrin Potato HBS maltodextrin
Protein:
Solanic300: Low molecular weight potato protein (Avebe)
Hyfoama DSN: hydrolysed milkprotein (Kerry Ingredients)
Pisane C9 pea protein (±86% protein) Coscura
Egg albumin crystals (size; middle) Bouwhuis
Saccharides:

(7) TABLE-US-00002 GPS Glucosweet 461 Tereos Syral Belgium Maltose syrup DE42 CCI Glucose syrup DE 42 Belgosuc

(8) The degree of aeration can be expressed in:
Density(g/cm.sup.3)=mass/volume
Or:
Overrun (%)=((Ws−Wf)/Ws)×100 Where:
Ws=Weight of 100 ml mass Pre-aeration
WF=Weight of 100 ml mass Post-aeration

(9) In the examples below overrun percentages are used, indicating maximum as well as extruded values. The percentage overrun extruded is the value measured when the aeration process is running stable, i.e. when a stable foam is obtained.

Example 1: Marshmallow Preparation

(10) This example demonstrates a process for proving a vegetarian/vegan aerated confectionery product.

(11) TABLE-US-00003 TABLE 1 recipe for Marshmallows Recipe Name Supplier % °brix mix Water 6.0% Sugar Suikerunie 40.7% 40.7% GPS Glucosweet 461 Tereos 40.5% 33.2% Startch Perfectagel 928 Avebe 8.0% 6.6% Solanic Protein 300 Avebe 2.8% 2.5% HBS Avebe 2.0% 1.8% Subtotal 100.0% 84.7% Water Evaporation −0.15 Cooked mass 99.84% 83.1% Vanillaflavour 0.15% 0.1% Total 100.0% 83.2% Final brix before aerating 83.00% Processing Cooker type Jet Temperature Premix (° C.) 75 Cooking (° C.) 138 Cooking conditions Cooking pressure   2 bar Vacuum pressure −0.5 bar Measurements °Brix mondomix 83.0 Inlet mondomix T (° C.) 80-85 Outlet T (° C.)  85-100 pH 3.8 Target Overrun >400%
Process

(12) Water and syrup was added to the preheated pre-mixer and heated to 40° C. The protein and starch components were pre-mixed and dissolved using a high speed stirrer. This slurry was heated to 75° C. Sugar was added and temperature was set on 75° C. The confectionery mass was pumped into a jet cooker and heated to 138° C. by direct steam pressure (2 bar).

(13) An advantage of the native LMW potato protein isolate (e.g. Solanic 300) is the resistance to high cooking temperatures and limited influence on viscosity in the process. Cooking with a jetcooker to 138° C. in a refraction with a high brix (78-85° brix) will not affect the foaming ability of the protein which allows simultaneous cooking of starch and potato protein.

(14) In between the cooking and foaming step, it is preferred that the refraction is at least 80° brix, preferably between 82 and 85° brix. Dextrose powder can be added after cooking to adjust the refraction to a higher brix.

(15) The cooked slurry was pumped into a vacuum cooler, where it was cooled and all air was removed (−0.5 bar) and a flavouring agent was added. The product (at 85° C.) was aerated using a Mondomixer. Marshmallows containing gelatin are aerated at a temperature of at least 45° C. and preferably between 50-65° C. However, when using (a gelling) starch according to the present invention the viscosity of the cooked product is too high, therefore a higher aerating temperature is preferred of, at least 80° C. and preferably 80-85° C.

(16) Typical Mondomixer settings to aerate the product are as follows:

(17) TABLE-US-00004 Mondomixer settings Time P03 Pressure input   7.0 Mix head pressure 4-5 Mix head pressure   4.2 Mixhead temp. in ° C. 81-87 Mixhead temp. out ° C.  88-100 Revolution per minute PO2 80 Flow P02 15 Revolution p/m mixhead  900-1100 Velocity of mixing head (1) 120-150 Velocity of feeding pump (2) 35-45 P06 Tsp 75-85 Tpw 80-85

(18) The target overrun was between 400 and 600% (corresponding to a density of about 0.19-0.27 g/cm.sup.3). The aerated product was extruded through a die to form a rope. This rope was collected on a baking sheet and dusted with dextrose powder. Afterwards the product was dusted with dextrose powder. After cooling at ambient temperature, the product was cut and packed.

Example 2: Effect of Adding HBS Using LMW Potato Protein/Gelling Starch in Premix

(19) The goal of this experiment is to obtain a product with a percentages overrun extruded of >400%. This percentage overrun represents the aimed density for a marshmallow. To obtain a stable foam with an overrun of >400% it is preferred to use at least 2% native LMW potato protein. When applied at a higher dosage, the overrun can be increased. For example, with a dosage of 3% Solanic 300 maximum overrun of 800% are reached.

(20) TABLE-US-00005 TABLE 2 Mondomixer: overrun BLEND Out put Protein HBS Max % Temp % 928% % Remark capacity % Extruded ° C. 2.20% 8.60% 0.00% Sticky 450% 309% 86° C. 2.20% 8.60% 4.00% Foam 570% 538% 88° C.

(21) The results of Table 2 demonstrate that without the use of HBS it is not possible to obtain a product with the desired overrun, thus and corresponding density. The foam obtained in a preparation without HBS results in a sticky product. Addition of HBS stabilizes the aerated foam and results in an improved overrun of the Solanic 300 protein. A marshmallow with 2% Solanic 300 without HBS did not result in a stable foam at >400% overrun. The extruded aerated product without HBS remains sticky and the product looks collapsed inside. The HBS starch helps to increase and stabilize the foam after aerating.

Example 3: Effect HBS Type (Waxy Maize Based Vs. Potato Based) and Dosing

(22) TABLE-US-00006 TABLE 3 BLEND Mondomixer: overrun Protein HBS Max % Temp % 928% % Remark capacity % Extruded ° C. 2.00% 8.60% 4% Waxy 510% 489% 98° C. maize HBS 2.00% 8.60% 4% Potato 520% 520% 99° C. HBS

(23) Table 3 shows overrun results of foam experiments where various HBS grades from different sources are used. With both grades, waxy maize based HBS as well as potato based HBS the targeted overrun in extrusion is achieved, consequently the raw material for preparing highly branched starch has no influence.

(24) In conventional marshmallows, gelatin is used for both foaming and gelling. Gelatin is generally added after the cooking step of the mixture before aerating to avoid that gelatin is degraded and looses its functionality.

(25) TABLE-US-00007 TABLE 4 BLEND Mondomixer: overrun Protein HBS Max % Temp % 928% % Remark capacity % Extruded ° C. 2.00% 8.60% 4% added 510% 489% 98° C. after cooking 2.00% 8.60% 4% added 510% 507% 10° C. before cooking

(26) HBS is highly soluble, having minimum effect on viscosity of the cooked mass. Thus, it is possible to add the HBS starch either before or after cooking without any functionality change. The results of Table 4 show that adding highly branched starch either before or after cooking does not affect overrun results.

Example 4: Unique Properties of HBS

(27) This example demonstrates the uniqueness of HBS. Instead of HBS, another branched starch (Eliane MD6) was used. Eliane MD6 is an enzymatically degraded amylopectin potato starch. The results are shown in Table 5.

(28) TABLE-US-00008 TABLE 5 BLEND Mondomixer: overrun Protein HBS Max % Ex- Temp % 928% % Remark capacity % truded ° C. 2.00% 8.60% 4.00% HBS 510% 507% 101° C. 2.00% 8.60% 4.00% replaced 354% 300%  94° C. by Eliane MD6

(29) The results demonstrate that in order to obtain a stable foam with low density it is necessary to have a highly branched starch obtained by enzymatic treatment with glycogen branching enzyme (EC 2.4.1.18).

Example 5: Effect of Dosage Native Potato Protein

(30) TABLE-US-00009 TABLE 6 BLEND Mondomixer: overrun Protein HBS Max % Temp % 928% % Remark capacity % Extruded ° C. 2.30% 10.00% 4.00% 530% 423% 100° C. 2.50% 10.00% 4.00% 579% 535% 103° C. 3.00% 10.00% 4.00% 632% 598% 102° C.

(31) Additional experiments were carried out to determine influence of dosage low molecular weight potato protein. Consistent with previous experiments it is concluded that a dosage of at least 2% of low molecular weight potato protein is preferred.

Example 6: Effect of HBS in Combination with Other Proteins

(32) In this experiment the effect of HBS on proteins types other than native potato protein was tested.

(33) TABLE-US-00010 TABLE 7 BLEND Mondomixer: overrun Protein HBS Max % Temp % 928% % Remark capacity % Extruded ° C. 2.30% 10.00% 4.00% LMW potato 530% 423% 100° C.  protein 2.30% 10.00% 4.00% Pea protein 100%  99% 95° C. 2.30% 10.00% 4.00% Hyfoama milk 350% 316% 93° C. 2.30% 10.00% 4.00% Egg protein 300% 295% 96° C.

(34) As is shown in Table 7, none of the tested proteins gave the desired overrun and density as obtained using the low molecular weight native potato protein.

Example 7: Influence of Type of Gelling Starch

(35) This example demonstrates that native potato protein and highly branched starch can be combined with different types of gelling starches in order to obtain a desirable result.

(36) TABLE-US-00011 TABLE 8 BLEND Mondomixer: overrun Protein Gelling HBS Max % Temp % starch % % Remark capacity % Extruded ° C. 2.90% 9.00% 2.00% Perfectagel 540 567 100° C.  928 (a) 2.90% 9.00% 2.00% Perfectamyl 750 550 97° C. Gel MB (b) (a) Perfectagel 928: blend of oxidized acetylated starch and crosslinked hydroxypropylated starch according to EP 1146795 B1 (b) Perfectamyl Gel MB: Acid degraded and acetylated potato starch which is a “traditional gelling starch”

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