USE OF A MIXTURE OF PREGELATINIZED, AMYLOSE-RICH STARCHES HAVING LARGE PARTICLE SIZE AND SOLUBLE FIBERS FOR COATING AND GLAZING BREAKFAST CEREALS

Abstract

The invention relates to the use of a mixture of pregelatinized, amylose-rich starches, having large particle size and soluble fibers, for coating and glazing breakfast cereals, enabling the production of breakfast cereals with a reduced sugar content.

Claims

1. A use of a mixture of pregelatinized, amylose-rich starches having large particle size and soluble fibers for coating and glazing ready-to-eat breakfast cereals.

2. The use according to claim 1, wherein the amylose-rich starch is derived from leguminous plants, more particularly from peas or faba beans.

3. The use according to a claim 1, wherein the amylose content of the starch is comprised between 25% and 45%, preferably of the order of 35% by total weight of starch.

4. The use according to claim 1, wherein the particle size of the starch, determined according to the German standard DIN 66145, has an n value comprised between 1.7 and 2, preferably of the order of 1.8 and a d value comprised between 850 and 1,000 m, preferably of the order of 900 m.

5. The use according to claim 1, wherein the soluble fibers are water-soluble fibers, more particularly branched maltodextrins having: between 15 and 50% of 1-6-glucosidic linkages, preferentially between 22% and 45%, more preferentially between 20% and 40%, and even more preferentially between 25% and 35%; a reducing sugar content of less than 20%, preferentially between 2% and 20%, more preferentially between 2.5% and 15%, and even more preferentially between 3.5% and 10%; a polymolecularity index less than 5, preferentially between 1 and 4, more preferentially between 1.5 and 3; and, a number average molecular weight Mn of less than 4500 g/mol, preferentially between 400 and 4500 g/mol, more preferentially between 500 and 3000 g/mol, even more preferentially between 700 and 2800 g/mol, even more preferentially between 1000 and 2600 g/mol.

6. An aqueous coating and glazing composition for ready-to-eat breakfast cereals, wherein the composition comprises from 31% to 51% by weight of sucrose, from 28% to 41% of soluble fibers and from 4% to 21% of pregelatinized amylose-rich starches having large particle size, the % being expressed relative to the total wet weight of the aqueous composition.

7. The composition according to claim 6, wherein the pregelatinized amylose-rich starch is derived from leguminous plants, more particularly from peas or faba beans.

8. The composition according to claim 6, wherein the amylose content of the starch is comprised between 25% and 45%, preferably of the order of 35% by total weight of starch.

9. The composition according to claim 6, wherein the particle size of the starch, determined according to the German standard DIN 66145, has an n value comprised between 1.7 and 2, preferably of the order of 1.8 and a d value comprised between 850 and 1,000 m, preferably of the order of 900 m.

10. The composition according to claim 6, wherein the soluble fibers are water-soluble fibers, more particularly branched maltodextrins having: between 15 and 50% of 1-6-glucosidic linkages, preferentially between 22% and 45%, more preferentially between 20% and 40%, and even more preferentially between 25% and 35%; a reducing sugar content of less than 20%, preferentially between 2% and 20%, more preferentially between 2.5% and 15%, and even more preferentially between 3.5% and 10%; a polymolecularity index less than 5, preferentially between 1 and 4, more preferentially between 1.5 and 3; and, a number average molecular weight Mn of less than 4500 g/mol, preferentially between 400 and 4500 g/mol, more preferentially between 500 and 3000 g/mol, even more preferentially between 700 and 2800 g/mol, even more preferentially between 1000 and 2600 g/mol.

11. A method for manufacturing ready-to-eat coated breakfast cereals, wherein the method comprises the application of an aqueous composition as defined in claim 6 to breakfast cereals and then drying the cereals thus covered, for example in an oven or an air stream, to remove the moisture added by applying the composition.

12. Ready-to-eat coated breakfast cereals obtained using the method according to claim 11, wherein they contain a % DP1-DP2 of 15% to 25%, the % DP1-DP2 representing the % by weight of monosaccharides and disaccharides in the cereals.

13. A use of a mixture of pregelatinized amylose-rich starches having large particle size and soluble fibers as defined in claim 1, for replacing some of the sugars, preferably a portion of the sucrose, contained in an aqueous coating composition for ready-to-eat breakfast cereals and/or for reducing the % DP1-DP2 of ready-to-eat breakfast cereals.

14. The use according to claim 13, wherein the use of the mixture of pregelatinized amylose-rich starches having large particle size and soluble fibers makes it possible to reduce the DP1 DP2% of ready-to-eat breakfast cereals from 20 to 60%, preferably from 25 to 55%.

Description

[0095] Photographs are taken in order to show the visual appearance of the coated cereals thus obtained.

[0096] FIG. 1: Mixture of NUTRIOSE FM 10 (20.33%)+PREGEFLO L100G (2.27%)

[0097] FIG. 2: Mixture of NUTRIOSE FM 10 (18.39%)+PREGEFLO L100G (5.00%)

[0098] FIG. 3: Mixture of NUTRIOSE FM 10 (20.33%)+GLUCIDEX IT6 (2.27%)

[0099] FIG. 4: Mixture of NUTRIOSE FM 10 (20.33%)+PREGEFLO C100G (2.27%)

[0100] The test with 2.27% PREGEFLO L100G is mat with many small white crystalline structures on the white surface. Doubling the quantity of L100G (5%) increases the number of these small white crystalline structures. The cereal flakes are kept separate and the glazing effect is apparent.

[0101] The test with 2.27% PREGEFLO C100G is also mat but gives cereals whose surface glazing is much less apparent. Pregel starches of corn origin are therefore not suitable for the intended objective.

[0102] The test with 2.27% GLUCIDEX IT6 is similar to that of L100G. This clearly shows that pregel pea starches are a preferred alternative to maltodextrins which meet the specifications, but cannot be selected since they are not accepted by consumers who favor naturalness (Clean Label).

[0103] Additional tests were carried out, in order to demonstrate the importance of the soluble fibers in the composition of the mixture, and more particularly branched maltodextrins. For this, a conventional soluble fiber (that sold by the company TATE & LYLE under the brand name PROMITOR was used) (SGF) 70R) and a negative control, a maltodextrin sold by the applicant company under the brand name GLUCIDEX 21.

TABLE-US-00003 TABLE 3 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 77.3 31.0 195.1 36 16.7 Nature of the coating (5% PREGEFLO) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 15.12 14.67 14.76 sucrose PREGEFLO 5 1 2.27 2.20 0.02 L100G GLUCIDEX 35 10 20.33 19.72 1.97 21 37.72 100 16.7

TABLE-US-00004 TABLE 4 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 75.8 26.8 195.1 36 16.7 Nature of the coating (5% PREGEFLO) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 13.03 12.64 12.64 sucrose PREGEFLO 5 1 2.27 2.20 0.02 L100G PROMITOR 35 19 20.33 21.04 4.00 33.37 100 16.7

[0104] The coating is carried out in the same way as previously, and photos of the coated cereals produced are also made.

[0105] FIG. 5: Mixture of GLUCIDEX 21 (19.72%)+PREGEFLO L100G (2.27%)

[0106] FIG. 6: Mixture of PROMITOR (SGF) 70R (21.04%)+PREGEFLO L100G (2.27%).

[0107] The solution of GLUCIDEX 21, which is much too viscous, must be poured by hand.

[0108] This also becomes tacky in the oven, probably due to poor distribution of the syrup, but also because of the high viscosity of the solution. As shown in FIG. 5, a frosted effect is achieved.

[0109] In conclusion, although the recipe with GLUCIDEX 21 gives a frosted effect (albeit less than with the recipe with NUTRIOSE FM10), its viscosity is not suitable for the intended application.

[0110] With the solution based on PROMITOR (SGF) 70R, which can be sprayed using a gun, there is less adhesiveness to the oven (better distribution, lower viscosity), but the frosted effect is light.

[0111] In conclusion, although the recipe with GLUCIDEX 21 gives a frosted effect (less than the recipe with NUTRIOSE FM10), its viscosity is not suitable for the intended application.

[0112] The recipe with the PROMITOR (SGF) 70R solution gives a slight glazing effect and works well. The soluble fiber is therefore an ingredient well-suited in a mixture with PREGEFLO pea starch base, PREGEFLO L100G.

[0113] NUTRIOSE FM10, however, remains the ingredient of choice.

Example 2. Breakfast Cereal Coating Syrup Formulation with 30% Less Sugar

[0114] For a matter of taste, the consumer may demand a smaller reduction in sugar, of the order of 30%.

[0115] This example will seek the best recipe to follow to address this issue.

[0116] NUTRIOSE FM10 is retained as a soluble fiber. There are different PREGEFLO L100G contributions+a control without PREGEFLO (which makes it possible, in this case, to measure the contribution of the single soluble fiber in the coating)+a control where the NUTRIOSE FM 10 is replaced with a glucose syrup sold by the applicant company, which has a content of monosaccharides and disaccharides (DP1 and DP2) similar to NUTRIOSE FM 10. This in order to measure the role played by the fiber component of NUTRIOSE FM10.

TABLE-US-00005 TABLE 5 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 77.7 56.4 195.1 36 25.9 Nature of the coating (50/50 NUTRIOSE Sucrose + 2.27% PREGEFLO) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 15.71 15.24 15.24 sucrose PREGEFLO 5 1 2.27 2.20 0.02 L100G NUTRIOSE 35 55 19.95 19.35 10.64 FM10 37.92 100 25.9

TABLE-US-00006 TABLE 6 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 75.3 46.1 195.1 36 25.9 Nature of the coating (50/50 NUTRIOSE/Sucrose) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 14.41 13.98 13.98 sucrose NUTRIOSE 35 55 34.37 21.67 11.92 FM10 37.92 100 25.9

TABLE-US-00007 TABLE 7 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 80.5 74.4 195.1 36 25.9 Nature of the coating (50/50 NUTRIOSE/ Sucrose + 5% PREGEFLO) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 17.06 16.55 16.55 sucrose PREGEFLO 5 1 5.00 4.85 0.05 L100G NUTRIOSE 35 55 17.19 16.68 9.30 FM10 39.26 100 25.9

TABLE-US-00008 TABLE 8 % Final % by DP1 Quantities product Sugar dry and used (3% by dry content Product weight DP2 (g) weight) (wt %) Cereal core 97 0 259.8 61 0.0 Coating 77.7 56.4 195.1 36 25.9 Nature of the coating (50/50 glucose syrup 4779/Sucrose + 2.27% PREGEFLO) g/100 g % g/100 g of final Sugar DP1 of final product content % and product (3% of dry (g per Ingredients water DP2 (dry) matter 100 g) Powder 0 100 15.71 15.24 15.24 sucrose PREGEFLO 5 1 2.27 2.20 0.02 L100G Glucose 35 55 19.95 19.35 10.64 syrup 4779 37.92 100 25.9

[0117] The coating is carried out in the same way as previously, and photos of the coated cereals produced are also made.

[0118] FIG. 7: Mixture 50/50 NUTRIOSE/SUCROSE+2.27% PREGEFLO L100G

[0119] FIG. 8: Mixture 50/50 NUTRIOSE/SUCROSE

[0120] FIG. 9: Mixture 50/50 NUTRIOSE/SUCROSE+5% PREGEFLO L100G

[0121] FIG. 10: Mixture 50/50 Glucose syrup 4779/SUCROSE+2.27% PREGEFLO L100G

[0122] Visually, the cereal flakes obtained generally have a light glazing effect on the surface, except when the coating composition contains 5% PREGEFLO 100G.

[0123] Compared to a 50% sugar reduction as in Example 1, it is more difficult to crystallize here the dissolved sucrose in the coating composition and the surface is stickier.

[0124] This is due to sugar in the syrup that remains in an amorphous, non-crystalline state and that provides more hygroscopicity to the product and more stickiness.

[0125] The formulas with glucose syrup or NUTRIOSE do not meet expectations.

[0126] Under these conditions, for a recipe with a 30% sugar reduction, it is necessary to preferably choose the recipe with 5% PREGEFLO L100G which gives a surface state equivalent to 2.27% PREGEFLO L100G for a 50% reduction.