STARCH-BASED TEXTURIZERS FOR FOOD COMPOSITIONS

Abstract

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food composition.

Claims

1. A food composition comprising: a. at least one edible ingredient; and b. a texturizing agent, wherein said texturizing agent comprises an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof.

2. The composition of claim 1, wherein said composition comprises an effective amount of said texturizing agent to thicken, gel, or thicken and gel said composition.

3. The composition of claim 1, wherein the texturizing agent is present in an amount of about 0.5% to about 15.0%, about 1.0% to about 12.0%, about 1.0% to about 10.0%, or about 10.0% or less, by weight, of the food composition.

4. The composition of claim 1, wherein the inhibited starch and the non-granular, enzymatically-debranched waxy starch are present in the texturizing agent in a weight ratio of about 1.0:1.0 to about 19.0:1.0, from about 13.0:7.0 to about 9.0:1.0, from about 3.0:1.0 to about 17.0:3.0, or about 3.0:1.0 inhibited starch to non-granular, enzymatically-debranched waxy starch.

5. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch has a dextrose equivalent of about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to about 9.0, from about 4.0 to about 8.0, from about 4.0 to about 7.0, from about 5.0 to about 10.0, from about 6.0 to about 10.0, or from about 6.0 to about 7.0.

6. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch is debranched with an -1,6-D-glucanohydrolase.

7. The composition of claim 6, wherein wherein the -1,6-D-glucanohydrolase is an isoamylase EC.3.2.1.68, pullulanase EC. 3.2.1.41, or combination thereof.

8. The composition of claim 1, wherein the non-granular, enzymatically-debranched waxy starch is partially debranched.

9. The composition of claim 1, wherein the texturizing agent is the sole texturizing agent in the composition.

10. The composition of claim 1, with the proviso that said composition does not contain one or more other texturizing agent or with the proviso that said texturizing agent is the sole texturizing agent in the composition

11. The composition of claim 1, wherein the composition is selected from a yogurt composition, cheese composition, cream cheese composition, dairy dessert composition, and oil-in-water emulsion composition.

12. A method of making a food composition comprising mixing together at least one edible ingredient and a texturizing agent to form a food composition, wherein the texturizing agent comprises an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof and wherein the texturizing agent is present in an effective amount to thicken, gel, or thicken and gel the food composition.

13. A texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca and combinations thereof, wherein the weight ratio of inhibited starch to non-granular, enzymatically-debranched waxy starch is from about 1.0:1.0 to about 19.0:1.0, from about 13.0:7.0 to about 9.0:1.0, from about 3.0:1.0 to about 17.0:3.0, or about 3.0:1.0, and wherein the non-granular, enzymatically-debranched waxy starch has a dextrose equivalent of about 10.0 or less, from about 4.0 to about 10.0, from about 4.0 to about 9.0, from about 4.0 to about 8.0, from about 4.0 to about 7.0, from about 5.0 to about 10.0, from about 6.0 to about 10.0, or from about 6.0 to about 7.0.

Description

EXAMPLES

[0073] The invention will now be described in more detail in the following examples, which should not be construed to limit the invention. All amounts, parts and percentages in the specification and claims are by weight, unless noted otherwise.

Example 1

Methods and Materials

[0074] 1a. Production of Enzymatically-Debranched Waxy Starches

[0075] A starch slurry for the enzymatic reaction was prepared by suspending 1.5 kg of waxy maize and/or waxy tapioca starch in 6 kg of tap water. This suspension was pre-acidified to a pH of 4.0 to 4.1 with aqueous hydrochloric acid and then jet-cooked at approximately 155-160 C. The solution was transferred directly into a double walled reactor heated to 58.5 C. and then pH-adjustedif necessaryto a pH of 4.6 using aqueous hydrochloric acid (1M). The debranching enzyme (PROMOZYME D2 pullulanase, available from Novozymes A/S, Bagsvaerd, Denmark) was added at various wt. % concentrations, based on the anhydrous weight of the starch (15% starch solids), to the reaction mixture. After stirring at 100 rpm for various time periods, the enzyme was deactivated by jet cooking at greater than 140 C. The reaction mixture was then diluted with tap water and spray dried (250 C. inlet; 110 C. outlet), providing enzymatically-debranched waxy starch products having a typical moisture content of about 6%.

1b. Dextrose Equivalence Determination (Luff Schoorl Method)

[0076] Dextrose Equivalence (DE) was determined based on the Luff Schoorl method as set forth in ISI 28-1e Determination of Reducing Sugar, DE by Luff-Schoorl's Method, International Starch Institute, Science Park Aarhus, Denmark, Rev. LT 22.01.2002. This method is based upon iodine titration of excess copper. More specifically, 0.5-1.0 g of enzymatically-debranched waxy maize (EDWM) starch and/or enzymatically-debranched waxy tapioca (EDWT) starch (as dry starch), 25.0 ml Luff-Schoorl reagent (available from Fischer Scientific), and 10 ml of demiwater are mixed together in flask and allowed to boil for 10 min from the point when the mixture begins boiling. The mixture is then cooled down by placing the flask in a waterbath for about 0.5 hrs. After cooling, 10 ml of potassium iodide (KI) solution and 25 ml of sulfuric acid (H.sub.2SO.sub.4) are added to the mixture and the mixture is titrated with sodium thiosulphate to a white solution.

[0077] The DE is calculated via the following equation: (e factor100)/((100moisture of the EDWP starch)sample amount1000). The e factor of the titrate for the used amount of sodium thiosulphate is determined by subtracting the used titrate from the blank (i.e. Blank titrate). The blank is determined by repeating the above described titration process without adding the EDWM and/or EDWT starch thereto. That is, the titration process excludes the addition of the EDWM and/or EDWT starch to provide the blank.

1c. Method for Preparing Dairy Desserts

[0078] Dairy desserts were prepared as follows. The dry ingredients were blended together and then combined with one or more dairy ingredients in a Thermomix model TM31 mixer (available from Vorwerk & Co., Wuppertal, Germany). This mixture was heated to 90 C. while mixing at speed 2. Once 90 C. was reached, the mixture was held at that temperature for 35 min and then poured into water-tight containers and cooled in an ice batch to approximately 25 C. (approximately room temperature). The samples were subsequently stored at 4 C.

1d. Method for Preparing Cream Cheese

[0079] The cream cheese was prepared as follows. The dry powders, quark and butter were mixed well in a Stephan cutter (available from Stephan Machinery GmbH, Hameln, Germany) at 3000 rpm for 1 minute. Water was added to the cooker and heated to 50 C. The pH was checked and, if needed, adjusted to a pH of 5 to 5.2 and, after acid addition, the ingredients were mixed at 3000 rpm for 30 seconds. The mixture was then further heated to 85 C. with mixing at 1500 rpm. Pre-melt was added to the mixture, and the mixture creamed and mixed at 80-85 C. and 3000 rpm for 5 minutes. This mixture was then homogenized hot at high pressure (200/50 bars) using a Model MC2-6TBSX homogenizer (available from APV Gaulin GmbH, Lbeck, Germany). The homogenized mixture was filled into containers and the containers turned upside down to avoid skin formation. The mixture was then slowly cooled down to room temperature and then store at 4 C.

1e. Method for Preparing Spoonable Dressings

[0080] Spoonable dressings were prepared as follows. A paste was prepared by blending the dry ingredients together and adding these blended ingredients to water and vinegar in a stainless steel beaker while stirring for complete dispersion. This mixture was heated in a boiling water bath while being lightly stirred for 6 mins. The beaker was removed from the water bath and the mixture cooled at ambient temperature overnight. Next, a coarse emulsion was prepared by mixing the paste and eggs in a Kitchen Aid mixing bowl for 2 mins on speed 2. The bowl was scraped and oil slowly added while mixing in the Kitchen Aid mixing bowl on speed 2 until all of the oil was incorporated into the mixture. The coarse emulsion was emulsified with a Scott Turbon Mixer, Laboratory Mixer Model MlI 110SE, (Scott Turbon Mixer, A Hayward Gordon Co., Adelanto, Calif.) for 2 minutes at 30 hertz and this thusly produced emulsion placed in 4 ounce plastic jars and stored at 22 C.

1f. Gel Strength Measurements

Measuring Gel Strength of Dairy Desserts

[0081] Gel strength of dairy dessert samples was measured using a Texture Analyzer, Model TA.XT2 (available from Texture Technologies Corp., Hamilton, Mass., USA) as follows. Dairy dessert peak gel strength was tested at approximately 4 C. The reading was taken using a 1 inch diameter acrylic cylinder at absolute peak force achieved during a 15 mm plunge into the sample. The probe moved through the sample at 0.2 mm/s.

1g. Viscosity Measurement

[0082] The viscosity of spoonable dressings was measured using a Brookfield viscometer, Model DVIIT (Brookfield Viscometer LTD, Harlow, UK) with heliopath as follows. T bar spindle C was used while the measurement was taken at 20 rpm for 30 seconds. A data point was taken every 2 seconds during the 30 second measurement and averaged.

1h. Starch Materials

[0083] The non-granular, EDWM and EDWT starches used in the Examples below were prepared as described above in Example 1a using the debranching times and enzyme dosages set forth in Table 1. Comparative starch materials (SM) used in the Examples below is described in Table 2.

TABLE-US-00001 TABLE 1 EDWM and EDWT Starches Enzyme Debranching Dextrose Starch Dosage (wt %) Time (hours) Equivalent (DE) EDWM 1 0.5 3.5 4.0 EDWM 2 0.5 15 5.6 EDWM 3 2.0 3.5 6.3 EDWM 4 2.0 15 7.6 EDWT 1 0.5 3.5 3.5 EDWT 2 0.5 15 4.6 EDWT 3 2.0 3.5 6.5 EDWT 4 2.0 15 7.5

TABLE-US-00002 TABLE 2 Starch Materials Starch Material No. Description SM 1 maltodextrin SM 2 Starch blend containing granular thermally inhibited starch SM 3 inhibited instant waxy maize starch SM 4 modified tapioca starch SM1 = N-DULGE SA1 maltodextrin available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM2 = NOVATION Indulge 1720 starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM3 = ULTRA-SPERSE SR modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM4 = NATIONAL FRIGEX HV modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA.

Examples 2-4 and Comparative and Negative Examples A

Dairy Dessert Compositions

[0084] Dairy dessert compositions were produced according to the process described above in Example 1c using the formulae described in Table 3. The Gel Strength of each Dairy Dessert was measured according to the method set forth in Example 1f. The characteristics and gel strength of each dairy dessert are provided in Table 4 below.

TABLE-US-00003 TABLE 3 Dairy Dessert Compositions Ingredients Ex. A, Ex. A, (wt %) Ex. 2 Ex. 3 Ex. 4 Comparative Negative Milk 82.75 82.75 83.15 82.75 84.75 Sugar 10 10 10 10 10 SM 4 7.25 5.25 5.25 5.25 5.25 SM 1 0 0 0 2.0 0 EDWT 4 0 2.0 1.6 0 0 Total 100.00 100.00 100.00 100.00 100.00

TABLE-US-00004 TABLE 4 Dairy Dessert Characteristics and Gel Strength Max Peak Sample Force (g) Texture Description 7 Days Ex. A, 284 Firm, cuttable texture. Comparative Similar to flan. Ex. A, 28 Flowable, thin texture. Negative Ex. 2 303 Pasty, cohesive, sticky texture. Ex. 3 314 Firmer than Ex. A. Cuttable texture. Similar to flan. Ex. 4 244 Similar firmness to Ex. A. Cuttable texture. Similar to flan.

Prophetic Examples 5-7

Cream Cheese Compositions

[0085] Cream cheese was produced according to the process described above in 1d using the formulae described in Table 5.

TABLE-US-00005 TABLE 5 Cream Cheese Formulations Ingredients (wt %) Ex. 5 Ex. 6 Ex. 7 Water 27.62 28.84 28.37 Butter 25 25 25 Quark (0% fat) 35 35 35 Skim Milk Powder 6 6 6 Melting Salt * 1 1 1 Salt 0.70 0.70 0.70 SM 2 2 2 2 T4 or M4 2.5 2.13 1.75 Citric Acid 0.15 0.15 0.15 Potassium Sorbate 0.03 0.03 0.03 * TURRISIN FK 6, available from BK Guilini GmbH, Landenberg, Germany

Examples 8 and Comparative and Negative Examples B

Spoonable Dressing Compositions

[0086] Spoonable dressings were produced according the process described above in 1e using the formulae described in Tables 6A and 6B below. The viscosity was measured according to the method set forth in Example 1g. The viscosity of each spoonable dressing is provided in Table 7 below.

TABLE-US-00006 TABLE 6A Spoonable Dressing Paste Formulations Ex. B, Ex. B, Ingredients (wt %) Comparative Negative Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12 Water 59.74 60.74 59.74 59.74 59.94 59.74 59.94 Thermtex 5 5 6 5 5 5 5 Vinegar 12.5 12.5 12.5 12.5 12.5 12.5 12.5 Sugar 17.7 17.7 17.7 17.7 17.7 17.7 17.7 Mustard powder 0.35 0.35 0.35 0.35 0.35 0.35 0.35 Paprika 1 1 1 1 1 1 1 Salt 2.6 2.6 2.6 2.6 2.6 2.6 2.6 EDTA 0.01 0.01 0.01 0.01 0.01 0.01 0.01 Potassium sorbate 0.1 0.1 0.1 0.1 0.1 0.1 0.1 SM1 1 0 0 0 0 0 0 EDWS: M4 0 0 0 1 0.8 0 0 EDWS: T4 0 0 0 0 0 1 0.8 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00

TABLE-US-00007 TABLE 6B Spoonable Dressing Formulations Ex. B, Ex. B Ingredients (wt %) Comparative Negative Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12 Paste 65 65 65 65 65 65 65 Egg Yolks (10% 5 5 5 5 5 5 5 salted) Salad oil 30 30 30 30 30 30 30 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00

TABLE-US-00008 TABLE 7 Spoonable Dressing Viscosity Results 1 Week 1 Month Texture Description Sample Viscosity (cP) Viscosity (cP) 7 Days Ex. B, 16,200 13,950 Firm, spoonable texture. Comparative Holds shape on spoon. Ex. B, 15,900 14,150 Thinner than control. Negative Slightly less shape on spoon vs. Ex. B. Ex. 8 26,450 23,350 Pasty, cohesive, sticky texture. Ex. 9 18,000 16,850 Slightly firmer than Ex. B. Holds shape on spoon. Ex. 10 17,800 16,550 Slightly firmer than Ex. B. Holds shape on spoon. Ex. 11 17,600 16,600 Slightly firmer than Ex. B. Holds shape on spoon. Ex. 12 17,250 16,050 Slightly firmer than Ex. B. Holds shape on spoon.

[0087] The above description is for the purpose of teaching the person of ordinary skill in the art how to practice the present invention, and it is not intended to detail all those obvious modifications and variations which will become apparent to the skilled worker upon reading the description. It is intended, however, that all such obvious modifications and variations be included within the scope of the present invention which is defined by the following claims.