COMPOSITION COMPRISING POWDERED FATTY ACID GLYCERIDE

Abstract

The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

Claims

1. A composition, wherein: the composition is in the form of a dry powder comprising particles of a carrier material coated with a fatty acid glyceride, the fatty acid glyceride comprises 30-100% by weight of monoglyceride having an iodine value in the range of 30-120, and the fatty acid glyceride is present in the composition in an amount that is 50-90% by weight of the composition.

2. The composition according to claim 1, wherein the fatty acid glyceride comprises 45-97% by weight of monoglyceride.

3. The composition according to claim 1, wherein said monoglyceride has an iodine value in the range of 40-60.

4. The composition according to claim 1, wherein the fatty acid glyceride is derived from a vegetable oil, or a mixture of any of the foregoing.

5. The composition according to claim 1, wherein: the saturated fatty acid comprises 30%-70% of palmitic acid; and all remaining saturated fatty acid(s) is/are stearic acid, myristic acid, arachidic acid and/or behenic acid.

6. The composition according to claim 1, wherein the carrier material is selected from the group consisting of silicon dioxide, sodium silicate, calcium silicate, calcium phosphate, natural fibers, synthetic fibers, proteins, hydrocolloids, starch and starch derivatives.

7. The composition according to claim 6, wherein the fibers are selected from the group consisting of oat fibers, wheat fibers, rice fibers, sugar cane fibers, beet fibers, soy fibers and cellulose fibers.

8. The composition according to claim 6, wherein the starch is selected from the group consisting of tapioca starch, corn starch, wheat starch, potato starch and rice starch.

9. The composition according to claim 1, wherein the carrier material has: an average particle size below 100 m, a bulk density below 500 g/L, and a specific surface area in the range of 75-500 m.sup.2/g.

10. The composition according to claim 1, further comprising an antioxidant selected from the group consisting of -tocopherol, tertiary butyl hydroquinone, propyl gallate, butylhydroxy toluene, butylhydroxy anisole, ascorbic acid, citric acid, rosemary extract and green tea extract.

11. A dry bakery pre-mix comprising: (a) the composition according to claim 1 in a concentration of 0.05-99.9% by weight of the pre-mix; and (b) one or more enzymes in powder form selected from the group consisting of amylases, xylanases, hexose oxidases, glucose oxidases, maltogenic amylases, lipases, phospholipases, maltotetrahydrolases, transglutaminases and lipoxygenases.

12. The bakery pre-mix according to claim 11, wherein the bakery pre-mix further comprises a dough conditioner selected from the group consisting of ascorbic acid, L-cysteine, azodicarbonamide, potassium iodate and potassium bromate.

13. The bakery pre-mix according to claim 11, wherein the bakery pre-mix further comprises a hydrocolloid selected from the group consisting of guar gum, carboxymethyl cellulose, methyl cellulose, sodium alginate, carrageenan, pectin, hydroxypropyl methylcellulose, locust bean gum and gellan gum.

14. The bakery pre-mix according to claim 11, wherein the bakery pre-mix further comprises an antimicrobial agent selected from the group consisting of calcium propionate, potassium sorbate, vinegar and microbial fermentates.

15. A dough, wherein the dough comprises: cereal flour, water, a leavening agent, and the bakery pre-mix according to claim 11.

16. A process for making the composition described in claim 1, the process comprising: (a) melting the fatty acid glyceride; (b) spraying the melted fatty acid glyceride onto the particles of the carrier material; and (c) cooling, resulting in a free-flowing powder.

17. The process according to claim 16, wherein the process further comprises spray chilling the fatty acid glyceride before step (b).

18. The composition according to claim 1, wherein the fatty acid glyceride is derived from soybean oil, safflower oil, sunflower oil, sesame oil, peanut oil, rice bran oil, corn oil, babassu nut oil, canola oil, rapeseed oil, cottonseed oil, olive oil, grape kernel oil, palm oil, palm kernel oil, fish oil, tallow, lard or a mixture of any of the foregoing.

19. The composition according to claim 6, wherein the carrier material comprises maltodextrin.

20. The dry bakery pre-mix according to claim 11, wherein the dry bakery pre-mix further comprises a hydrocolloid, dough conditioner, antimicrobial agent or mixture of any of the foregoing.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0016] FIG. 1 is a graph showing the results of texture analysis using a TAXT2 texture analyser. The y axis represents the amount of force required to compress the bread crumb at different time points (shown on the x axis) in bread made using different quantities of the composition of Example 3 below compared to a control.

[0017] FIG. 2 is a graph showing the results of texture analysis using a TAXT2 texture analyser. The y axis represents the amount of force required to compress the bread crumb at two different time points (shown on the x axis) in bread made using different quantities of the composition of Example 3 below compared to different quantities of a standard commercial monoglyceride as a control.

[0018] FIG. 3 is a graph showing the results of texture analysis using a TAXT2 texture analyser. The y axis represents the amount of force required to compress the bread crumb at two different time points (shown on the x axis) in bread made using different quantities of the composition of Example 3 below compared to two different commercial monoglycerides (with and without trans-fatty acids) as controls.

[0019] FIG. 4 is a graph showing the results of texture analysis using a TAXT2 texture analyser. The y axis represents the amount of force required to compress the bread crumb at two different time points (shown on the x axis) in bread made using different quantities of the composition of Example 7 below compared to Dimodan HS 150 and Hydrated Monoglyceride as controls.

DETAILED DESCRIPTION OF THE INVENTION

[0020] In one embodiment, the fatty acid glyceride comprises 45-97% by weight monoglyceride, and in a currently preferred embodiment, the fatty acid glyceride comprises 93-97% by weight monoglyceride.

[0021] The monoglyceride included in the present composition may have an iodine value in the range of 30-120. The iodine value is a measure of the degree of saturation of the fatty acid in the monoglyceride such that an iodine value of 0-3 indicates that the monoglyceride includes a high proportion of fully saturated fatty acids. The iodine value may be determined by a method which involves reacting the monoglyceride with iodine chloride and back titration with sodium thiophosphate. In a currently preferred embodiment, the iodine value of the monoglyceride is in the range of 40-60 (a so-called intermediate iodine value). Monoglycerides in the intermediate iodine value range are soft pastes at room temperature and cannot be spray chilled into powders, and are therefore difficult to scale and use in bakeries. However, this problem has been overcome by the present invention where coating of the carrier particles with molten fatty acid glyceride results in a dry powder that is readily scalable and can be mixed with other dry ingredients in a dough. It should be noted that the term coating is intended to mean that the fatty acid glyceride is absorbed or partially absorbed into the carrier particle or adsorbed to the carrier particle so as to form a layer of fatty acid glyceride on the outer surface of the carrier particle.

[0022] The fatty acid glyceride is typically derived from a vegetable oil such as soybean oil, safflower oil, sunflower oil, sesame oil, peanut oil, rice bran oil, corn oil, babassu nut oil, canola oil, rapeseed oil, cottonseed oil, olive oil, grape kernel oil, palm oil, palm kernel oil, or an animal oil or fat such as fish oil, tallow or lard, or mixtures thereof.

[0023] In a currently favoured embodiment, the monoglyceride portion of the fatty acid glyceride comprises 35-55% by weight saturated fatty acid, 30-50% by weight monounsaturated fatty acid and 0-20% by weight polyunsaturated fatty acid. The saturated fatty acid may for instance be selected from palmitic acid, stearic acid, myristic acid, arachidic acid or behenic acid. The monounsaturated acid may for instance be oleic acid. The polyunsaturated acid may for instance be linoleic acid or linolenic acid.

[0024] In a particularly preferred embodiment, the present composition is substantially free from trans fatty acids such as glycerol monoelaidate. While trans fatty acids are good starch complexing agents and consequently contribute to crumb softening of bakery products, they are considered to be undesirable in food products for health reasons. However, commercial powdered monoglycerides without trans fatty acids are less effective. By way of contrast, the present composition has been found to provide improved crumb softening and extended shelf life compared to trans-free powdered monoglycerides.

[0025] The particulate carrier may suitably be prepared from a material selected from the group consisting of silicon dioxide, sodium silicate, calcium silicate, calcium phosphate, natural or synthetic fibers, proteins, hydrocolloids and starch or starch derivatives. The fibers may suitably be selected from the group consisting of oat fibers, wheat fibers, rice fibers, sugar cane fibers, beet fibers, soy fibers and cellulose fibers such as alpha cellulose. The starch may suitably be selected from the group consisting of tapioca starch, corn starch, wheat starch, potato starch and rice starch. The starch derivative may suitably be maltodextrin.

[0026] The most effective carriers for the present purpose have very high specific surface areas while also having a higher bulk density within the specified range and a slightly larger particle size which reduces dustiness. This allows for ease of manufacturing and handling. Thus, the final composition should have good free flow properties without excessive dustiness and excellent resistance to caking or other powder quality problems. A preferred carrier material has a bulk density below 500 g/L and a specific surface area in the range of 75-500 m.sup.2/g. The average particle size should be substantially below 100 m to improve the surface area and should not be large enough to result in a gritty texture in the final baked product. A suitable average particle size of the carrier material is below 75 m.

[0027] The composition of the invention may contain other minor ingredients such as antioxidants to reduce oxidation of the unsaturated monoglycerides present. The antioxidant may suitably be selected from the group consisting of -tocopherol, tertiary butyl hydroquinone, propyl gallate, butylhydroxy toluene, butylhydroxy anisole, ascorbic acid, citric acid, rosemary extract and green tea extract.

[0028] The present composition may be prepared by a process comprising [0029] (a) melting the fatty acid glyceride; [0030] (b) spraying the melted fatty acid glyceride onto the particles of the carrier material; [0031] (c) cooling, resulting in a free-flowing powder.

[0032] In another embodiment of the invention, the process optionally includes a step of spray chilling the fatty acid glyceride before step (b).

[0033] In another aspect, the invention relates to a dry bakery pre-mix comprising [0034] (a) a composition as described herein comprising particles of a carrier coated with a fatty acid glyceride, [0035] (b) one or more enzymes in powder form, and [0036] (c) optionally one or more hydrocolloids and/or one or more dough conditioners and/or one or more antimicrobial agents.

[0037] In an embodiment, the dough conditioners may be selected from the group consisting of ascorbic acid, L-cysteine, azodicarbonamide, potassium iodate and potassium bromate.

[0038] Enzymes are frequently added to dough to improve the properties of the bread or other baked goods made from the dough. The enzymes may suitably be selected from the group consisting of amylases, xylanases, hexose oxidases, glucose oxidases, maltogenic amylases, lipases, phospholipases, maltotetrahydrolases, transglutaminases and lipoxygenases and mixtures thereof. In a specific embodiment, a mixture of lipase, -amylase, xylanase and hexose oxidase may be added to the pre-mix. Such an enzyme mixture is available from DuPont Danisco under the trade name POWERBake 2550.

[0039] Hydrocolloids are frequently added to dough to improve the properties of the baked goods made from the dough by interacting with gluten resulting in a stronger protein network. In addition, hydrocolloids help to retain water in baked goods resulting in increased moistness and shelf life. The hydrocolloid may suitably be selected from the group consisting of guar gum, carboxymethyl cellulose, methyl cellulose, sodium alginate, carrageenan, pectin, hydroxypropyl methylcellulose, locust bean gum and gellan gum.

[0040] In an embodiment, the antimicrobial agent may be selected from the group consisting of calcium propionate, potassium sorbate, vinegar and microbial fermentates.

[0041] The concentration of composition (a) is 0.05-99.9% by weight of the pre-mix.

[0042] In a still further aspect, the invention relates to a dough comprising cereal flour, a leavening agent, the bakery pre-mix described above and water. The dough may further comprise one or more ingredients selected from salt, flavourings, acidifiers, shortening, whole grain cereals, seeds, kernels, dried fruit, hydrocolloids, fats, sugars, anti-staling agents, softening agents and antioxidants.

[0043] The cereal flour in the pre-mix may conveniently be selected from wheat, maize (corn), rye, rice, oats, barley or sorghum flour or a mixture thereof.

[0044] The leavening agent may be a chemical leavening agent, e.g. sodium bicarbonate, or a yeast culture such as a culture of Saccharomyces cerevisiae (baker's yeast).

[0045] In a still further aspect, the invention relates to a process for making a bakery product, the process comprising the steps of [0046] a. mixing a dough from a cereal flour, a leavening agent, a composition as described herein comprising particles of a carrier coated with a fatty acid glyceride, water and optionally one or more ingredients selected from salt, flavourings, acidifiers, shortening, whole grain cereals, seeds, kernels, dried fruit, hydrocolloids, fats, sugars, anti-staling agents, softening agents and antioxidants, and [0047] b. baking the dough.

[0048] In an alternative embodiment, the present invention relates to a process for making a bakery product, the process comprising the steps of [0049] c. mixing a dough from a cereal flour, a leavening agent, a baking pre-mix as described herein, water and optionally one or more ingredients selected from salt, flavourings, acidifiers, shortening, whole grain cereals, kernels, dried fruit, hydrocolloids, fats, sugars, anti-staling agents, softening agents and antioxidants, and [0050] d. baking the dough.

[0051] In a still further aspect, the invention relates to a bakery product made by baking the dough prepared by either process described above. The bakery product may be selected from bread such as loaves, rolls, buns or flat bread, or pizza bases, pastry, tortillas, cakes, cookies, biscuits, crackers etc. It is also contemplated to use the present composition in non-baked dough products such as pasta as well as in ice cream and other dairy products, in pet food and in desserts and confectionary.

[0052] The invention is further described in the examples below.

EXAMPLES

Example 1

[0053] Composition Comprising Oat Fiber as Carrier Coated with Monoglyceride

TABLE-US-00001 Ingredient Percentage (% by weight) HF 200 Oat Fiber 67 Distilled Monoglyceride with 32.98 iodine value of 40 Guardian Toco 70 (antioxidant) .02 Total 100.00

[0054] Process: [0055] 1. Add the oat fiber to a high shear mixer such as a ribbon blender with internal chopper blades or hammer mill. Other suitable high shear equipment such as HICIP units or extruders may be used. [0056] 2. Melt the distilled monoglyceride to a temperature 5-10 C. above the melting point. [0057] 3. Add the Guardian Toco 70 to the monoglyceride and mix thoroughly [0058] 4. Begin agitating the oat fiber [0059] 5. Spray the monoglyceride-tocopherol mixture onto the oat fiber while mixing until homogenous [0060] 6. Cool the mixture and package.

[0061] The resulting product is a light brown free flowing powder that resists lumping and is easily scalable without dustiness.

Example 2

[0062] Composition Comprising Maltodextrin as Carrier Coated with Monoglyceride

TABLE-US-00002 Ingredient Percentage (%) N-Zorbit maltodextrin 60 Distilled Monoglyceride 39.98 with iodine value of 50 Guardian Toco 70 (antioxidant) .02 Total 100.00

[0063] The same process as in Example 1 was used to prepare the composition. The resulting product is very light in color and has a very free flowing quality with good density. The material is easy to handle with minimal dustiness.

Example 3

[0064] Composition Comprising Silicon Dioxide as Carrier Coated with Monoglyceride

TABLE-US-00003 Ingredient Percentage (%) Sipernat 340 (silicon dioxide) 30 Distilled Monoglyceride with 69.98 iodine value of 45 Guardian Toco 70 (antioxidant) .02 Total 100.00

[0065] The same process as in Example 1 was used to prepare the composition. The resulting product is white in color with good density and very good flow properties. It is also very resistant to bridging or clumping during storage and handling, and has excellent crumb softening properties.

Example 4

[0066] Baking trials with the above materials were conducted. The bakery formula tested was as follows:

[0067] White Pan Bread Formulation

TABLE-US-00004 Ingredient Trial 1 Trial 2 Trial 3 Trial 4 Wheat Flour 100 100 100 100 Sugar 8 8 8 8 Salt 2 2 2 2 Soy Oil 2 2 2 2 Panodan 205 0.5 0.5 0.5 0.5 (datem) Calcium 0.375 0.375 0.375 0.375 Propionate Dough 0.1 0.1 0.1 0.1 conditioning enzyme Ascorbic acid 0.01 0.01 .01 .01 Yeast 4.0 4.0 4.0 4.0 Water 60 60.75 60.75 60.75 Commercial 1.0 0 0 0 Hydrated Monoglyceride (23% monoglyceride) Example 3 0 .1875 .375 0.5 Composition

[0068] Process: [0069] 1. Add all ingredients to dough mixer and mix 2 minutes on low speed and 13 minutes on medium speed to complete dough development [0070] 2. Dough temperature of 80 F [0071] 3. Divide and round dough into 25.5 oz piece [0072] 4. Sheet and mold dough into cylinders and place in pan [0073] 5. Proof dough for one hour at 105 F and 75% humidity [0074] 6. Bake at 400 F for 23 minutes to internal temperature of 200 F [0075] 7. Cool one hour before bagging

[0076] The baked bread was stored at room temperature for various time points before doing texture analysis using a TAXT2 texture analyzer on days 2, 6, 8 and 10. The 8 centermost slices of two loaves were tested in sets of two with the centermost slice facing up. Testing was done using a 35 mm metal probe.

[0077] Results are shown in FIG. 1. The y axis represents the amount of force (in grams) required to compress the bread crumb using the TAXT2 robotic arm. The product of Example 3 outperformed the control at all test levels in both softness and resilience. By day 8, the 3 and 8 oz levels were about 100 points softer than the control. The 6 oz level was about 150 points softer at day 10. The composition of Example 3 also resulted in significantly higher resilience than the control at the 3 oz level.

Example 5

[0078] Another baking trial was conducted comparing the product of Example 3 to standard commercial monoglycerides used for softening of baked goods. Dimodan HS 150 is a distilled monoglyceride made from fully hydrogenated soybean oil. As appears from FIG. 2, the product of Example 3 produced much softer bread on day 1 and day 3 with a difference of almost 100 grams of force when used in equal amounts.

Example 6

[0079] In a third bakery trial the same formula and process was used as in the first trial. Dimodan HS 150 was again tested as well as Dimodan PH 300 which is a powdered dispersible monoglyceride containing trans fatty acids. In this trial both the Dimodan HS 150 and Dimodan PH 300 were similar or even firmer as compared to the control containing no monoglyceride. As appears from FIG. 3, the product of Example 3 was as much as 150 grams of force softer on day 1 and as much as 200 grams of force softer than both commercial monoglycerides on day 3. All other bread attributes were similar.

Example 7

[0080] Composition Comprising Silicon Dioxide Blended with Pre-Crystallized Monoglyceride.

TABLE-US-00005 Ingredient Percentage (% by weight) Sipernat 340 silicon dioxide 15 Distilled Monoglyceride with 84.98 iodine value of 40 Guardian Toco 70 (antioxidant) .02 Total 100.00

[0081] In this example a slightly different process is used for production. In this case, the monoglyceride is spray-chilled in a manner well known to those skilled in the art. The process involves atomizing the molten monoglyceride via a spinning disc atomizer inside a traditional spray chilling tower. As the monoglyceride is sprayed into the tower, the silicon dioxide is simultaneously metered into the tower via the agglomeration unit or other accurate metering device. The crystalline monoglyceride and silicon dioxide are mixed via air currents in the tower and collected at the base of tower. The product is then packaged via standard packaging equipment. The material produced via this process is a very free flowing powder that is highly resistant to caking or bridging and requires less silicon dioxide as flow agent.

[0082] The material produced in Example 7 is a highly functional baking ingredient. A baking trial was conducted using Example 7 according to the formulation below:

TABLE-US-00006 Percentage of Ingredients Added 0.8% 44% Mono- glyceride Example 7 Example 7 Ingredient Control Hydrate (0.2%) (0.25%) White Flour 100 100 100 100 Sugar 8 8 8 8 Salt 2 2 2 2 Oil 2 2 2 2 Dimodan HS 150 0.5 0 0 0 Ascorbic Acid 0.01 0.01 0.01 0.01 Panodan 205 datem 0.5 0.5 0.5 0.5 SureBake 800 0.01 0.01 0.01 0.01 (dough conditioner) Calcium Propionate 0.35 0.35 0.35 0.35 Compressed Yeast 4 4 4 4 Ice Water 60.5 60 60.5 60.5 Example 7 0 0 0.2 0.25 44% Monoglyceride 0 0.8 0 0 Hydrate

[0083] The results of the bakery trial are shown in FIG. 4. The powdered Dimodan HS 150 produced firmer bread than the hydrated monoglyceride. The product of Example 7 at 0.2% and 0.25% produced slightly softer bread on day 1 and much softer bread on day 4 as compared to the hydrated monoglyceride. This degree of difference is easily noticeable organoleptically.