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 potato starch. 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 potato starch 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 compositions.

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 potato starch, wherein the inhibited starch and the non-granular, enzymatically-debranched waxy potato starch are present in the texturizing agent in a weight ratio of from 1.0:1.0 to 19.0:1.0, of inhibited starch to non-granular, enzymatically-debranched waxy potato starch; wherein the non-granular, enzymatically-debranched waxy potato starch has a dextrose equivalent of from 2.0 to 9.0; wherein said composition comprises an effective amount of said texturizing agent to thicken, gel, or thicken and gel said composition; and wherein in a control food composition made with a control texturizing agent comprising the inhibited starch and an equal amount of maltodextrin in place of said non-granular, enzymatically-debranched waxy potato starch, said control food composition does not comprise an effective amount of said control texturizing agent to thicken, gel, or thicken and gel said control food composition.

2. The composition of claim 1, wherein the texturizing agent is present in an amount of 0.5% to 15.0%, by weight, of the food composition.

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

4. The composition of claim 3, wherein the α-1,6-D-glucanohydrolase is an isoamylase EC.3.2.1.68, pullulanase EC.3.2.1.41, or combination thereof.

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

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

7. 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.

8. 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.

9. A texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein the weight ratio of inhibited starch to non-granular, enzymatically-debranched waxy potato starch is from 1.0:1.0 to 19.0:1.0, and wherein the non-granular, enzymatically-debranched waxy potato starch has a dextrose equivalent of from 2.0 to 9.0.

Description

EXAMPLES

(1) 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

(2) 1a. Production of Enzymatically-Debranched Waxy Potato Starch

(3) A starch slurry for the enzymatic reaction was prepared by suspending 1.5 kg of waxy potato starch (ELIANE™ 100 waxy potato starch, available from Avebe, Veendam, The Netherlands) 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-adjusted—if necessary—to a pH of 4.6 using aqueous hydrochloric acid (IM). 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 (20-25% 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), giving enzymatically-debranched waxy starch products having a typical moisture content of about 6%.

(4) 1b. Dextrose Equivalence Determination (Luff Schoorl Method)

(5) 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 Jan. 2002. This method is based upon iodine titration of excess copper. More specifically, 0.5-1.0 g of enzymatically-debranched waxy potato (“EDWP”) 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.

(6) The DE is calculated via the following equation: (e factor×100)/((100−moisture of the EDWP starch)×sample amount×1000). 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 EDWP starch thereto. That is, the titration process excludes the addition of the EDWP starch to provide the blank.

(7) 1c. Method for Preparing Stirred Yogurt

(8) Stirred yogurts were prepared in the following manner. The dry ingredients were blended together and added to one or more dairy ingredients and water and mixed together in a Breddo Likwifier blender (available from Breddo Likwifier, a Division of Caravan Ingredients Co., Kansas City, Mo., USA) for 15 minutes at 500 RPMs. This mixture was transferred to a holding/feed tank equipped with a Lightnin Mixer (available from SPC Corporation, Rochester, N.Y., USA) for constant agitation while feeding into a MicroThermics® Model 25-2S High-Temperature Short-Time processing equipment (available from MicroThermics, Inc., Raleigh, N.C., USA). In the upstream process, the mixture was homogenized at 65° C. and 100/30 Bar (1st/2nd stage) using a dual stage homogenizer (available from GEA Niro Soavi North America, Bedford, N.H., USA), and then pasteurized at 95° C. for 6 minutes. The mixture was then cooled to an inoculation temperature of 43° C.+/−2° and inoculated with 0.02% culture (TC-X11 Yogurt Culture, available from Chr. Hansen Holding A/S, Horsholm, Denmark). The inoculated mixture was incubated at 43° C. to reach a target pH of 4.5. The mixture was then smoothed and cooled to 20° C., and then stored at 4° C. in a refrigerator.

(9) 1d. Method for Preparing Dairy Desserts

(10) 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.

(11) 1e. Method for Preparing Spoonable Dressings

(12) 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 M1110SE, (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.

(13) 1f. Method for Preparing Cream Cheese

(14) 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, Lübeck, 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.

(15) 1g. Gel Strength Measurements

(16) Measuring Gel Strength of Yogurt

(17) Gel strength of yogurt samples was measured using a Texture Analyzer, Model TA.XT2 (available from Texture Technologies Corp., Hamilton, Mass., USA) as follows. Yogurt peak gel strength was tested at approximately 4° C. The reading was taken using a 35 mm height and 38 mm diameter aluminum cylinder at absolute peak force achieved during an 18 mm plunge into the sample. The probe moved through the sample at 0.2 mm/s. Measuring Gel Strength of Dairy Desserts

(18) 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.

(19) Measuring Gel Strength of Cream Cheese

(20) Gel strength of cream cheese samples was measured using a Texture Analyzer, Model TA.XT2 (available from Texture Technologies Corp., Hamilton, Mass., USA) as follows. Cream cheese peak gel strength was tested at approximately 4° C. The reading was taken using a 35 mm height and 38 mm diameter aluminum cylinder at absolute peak force achieved during an 18 mm plunge into the sample. The probe moved through the sample at 0.2 mm/s.

(21) 1h. Starch Materials

(22) The non-granular, EDWP starches used in the examples below were prepared as described above using the debranching times and enzyme dosages set forth in Table 1. Other starch material (“SM”) used in the Examples below is described in Table 2.

(23) TABLE-US-00001 TABLE 1 EDWP Starch Materials Enzyme Dosage Debranching Time EDWP Starch (wt %) (hours) DE 1 0.50 15.0 3.9 2 0.50 3.5 3.7

(24) 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 non-granular starch SM 4 non-granular starch SM 5 maltodextrin SM 6 instant inhibited starch SM 7 modified food starch SM8 modified food starch SM 1 = N-DULGE ® SA1 maltodextrin available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM 2 = NOVATION ® Indulge 1720 starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM 3 = PRECISA ® 600 modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM 4 = GEL-N-MELT ® modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM 5 = NATIONAL ® M2 maltodextrin, available from Ingredion Incorporated, Bridgewater, New Jersey, USA. SM 6 = ULTRA-SPERSE ® SR modified food starch, available from Ingredion Incorporated, Bridge water, New Jersey, USA. SM 7 = NATIONAL ® FRIGEX ® HV modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA, SM8 = THERMTEX modified food starch, available from Ingredion Incorporated, Bridgewater, New Jersey, USA.

Examples 2-4 and Comparative Example A

Yogurt Compositions

(25) Full protein (3.4% protein) yogurts according to Examples 2-4 and Comparative Example A were produced according the process described above in Example 1c using the formulae described in Table 3 below. Example 2 can be repeated with 1.35% EDWP Starch and 87.50% skim milk. The Gel Strength of each yogurt was measured according to the method set forth in Example 1g. The characteristics and gel strength of each yogurt are provided in Table 4 below.

(26) TABLE-US-00003 TABLE 3 Yogurt Formulations Examples Ingredients (wt %) A 2 3 4 Skim Milk 86.80 87.40 87.60 87.80 Cream (40% fat) 8.95 8.95 8.95 8.95 Skim Milk Powder 1.00 1.00 1.00 1.00 SM 2. (Table 2) 1.25 1.25 1.25 1.25 SM 1 (Table 2) 2.00 0 0 0 EDWP 1 (Table 1) 0 1.40 1.20 1.00 Total 100.00 100.00 100.00 100.00

(27) TABLE-US-00004 TABLE 4 Yogurt Characteristics and Gel Strength Charac- Example teristic A 2 3 4 Syneresis Some water Some water Some water Some water separation separation separation separation Texture — More viscous Softer than Much softer Than control; control: than control initial body less initial and Ex. 2; similar to body less initial control body Mouthfeel — More pasty More pasty More pasty and sticky and sticky and sticky than control than control than control 7-day Gel 338 305 285 239 Strength (g)

Prophetic Examples 5 and 6

Pizza Cheese

(28) Pizza cheese (having 6.1% by weight protein) can be produced according to a process as described below using the formulae described in Table 5.

(29) TABLE-US-00005 TABLE 5 Pizza Cheese Formulations Ingredients (wt %) Ex. 5 Ex. 6 Water 45.0 45.0 Vegetable Fat 26.0 26.0 Rennet Casein 6.8 6.8 SM 3 (Table 2) 10.0 8.0 SM 4 (Table 2) 0 4.0 EDWP 1 (Table 1) 2.0 2.0 SM 6 (Table 2) 1.0 1.0 SM 5 (Table 2) 6.0 4.0 Salt 1.5 1.5 Emulsifying Salt.sup.1 1.0 1.0 Mozzarella Flavor.sup.2 0.4 0.4 Titanium Dioxide 0.3 0.3 Total 100.0 100.0 .sup.1Joba PZ7, available from BK Guilini GmbH, Landenberg, Germany. .sup.2Available from Givaudan, East Hanover, New Jersey, USA.

(30) Pizza cheese based on the above formulae can be prepared as follows. The emulsifying salt, titanium dioxide and salt can be hydrated in all of the water and added to the cooker. A premix of casein and all starches can be added to the cooker at 32° C. (90° F.) and mixed for 5 minutes using indirect steam, until homogenous mash potato texture is obtained with low mixing speed. The vegetable fat can be melted and folded in slowly over a 3-4 minute period with mixing at low mixing speed. The temperature can be slowly brought up to 77° C. (170° F.), and the ingredients mixed until homogeneous and plasticized at low mixing speed. The lactic acid and cheese flavor can then be added with mixing and vacuum (10 Hg.) pulled for 3 minutes to remove moisture. The cheese can then be removed from the cooker.

Examples 7-9 and Comparative Example B

Dairy Dessert Compositions

(31) A dairy dessert was produced according to the process described above in 1d using the formulae described in Table 6. The Gel Strength of each Dairy Dessert was measured according to the method set forth in Example 1g. The characteristics and gel strength of each dairy dessert are provided in Table 4 below.

(32) TABLE-US-00006 TABLE 6 Dairy Dessert Formulations Ex. B Ingredients (wt %) Ex. B Negative Ex. 7 Ex. 8 Ex. 9 Milk 82.75 84.75 82.75 82.75 83.15 Sugar 10 10 10 10 10 SM7 5.25 5.25 7.25 5.25 5.25 SM1 2.0 0.0 0.0 — — EDWP* — — — 2.0 1.6 Total 100.00 100.00 100.00 100.00 100.00 *EDWP with a DE of 4.0 to 5.0.

(33) TABLE-US-00007 TABLE 7 Dairy Dessert Characteristics and Gel Strength Gel Strength Sample (g) Texture Description 7 Days Ex. B 284.2 Firm, cuttable texture, similar to flan Ex. B 28 Flowable, thin texture Negative Ex. 7 303 Pasty, cohesive, sticky texture Ex. 8 351 Firmer than Ex. B, cuttable texture, similar to flan Ex. 9 254 Similar firmness to Ex. B, cuttable texture, similar to flan

Examples 10a-c and Comparative Example C

Spoonable Dressing Compositions

(34) Spoonable dressings were produced according the process described above in 1e using the formulae described in Table 7 below.

(35) TABLE-US-00008 TABLE 7A Spoonable Dressing Paste Formulations Ex. C Ingredients (wt %) Ex. C Negative Ex. 10a Ex. 10b Ex. 10c Water 59.74 60.74 59.74 59.74 59.94 SM8 5 5 6 5 5 Vinegar 12.5 12.5 12.5 12.5 12.5 Sugar 17.7 17.7 17.7 17.7 17.7 Mustard powder 0.35 0.35 0.35 0.35 0.35 Paprika 1 1 1 1 1 Salt 2.6 2.6 2.6 2.6 2.6 EDTA 0.01 0.01 0.01 0.01 0.01 Potassium sorbate 0.1 0.1 0.1 0.1 0.1 SM1 (Table 2) 1 0 0 0 0 EDWP* 0 0 0 1 0.8 Total 100.00 100.00 100.00 100.00 100.00 *Generic EDWP with a DE from 4.0 to 5.0.

(36) TABLE-US-00009 TABLE 7B Spoonable Dressing Formulations Ex. C Ingredients (wt %) Ex. C Negative Ex. 10a Ex. 10b Ex. 10c Paste from Table A 65 65 65 65 65 Egg Yolks 5 5 5 5 5 (10% salted) Salad oil 30 30 30 30 30 Total 100.00 100.00 100.00 100.00 100.00
Viscosity Measurement

(37) 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.

(38) TABLE-US-00010 TABLE 7C Viscosity of Spoonable Dressings 1 Week 1 Month Texture Description Sample Viscosity (cP) Viscosity (cP) 7 Days Ex. C 16,200 13,950 Firm, spoonable texture. Holds shape on spoon. Ex. C 15,900 14,150 Thinner than control. Negative Slightly less shape on spoor, vs. Ex. C. Ex. 10a 26,450 23,350 Pasty, cohesive, sticky texture. Ex. 10b 19,150 18,800 Firmer than control. Holds shape on spoon. Ex, 10c 17,650 17,700 Slightly firmer than control. Holds shape on spoon.

Examples 11-13 and Comparative Example D

Cream Cheese Compositions

(39) Cream cheese was produced according to the process described above in 1f using the formulae described in Table 8. The Gel Strength of each Cream Cheese was measured according to the method set forth in Example 1g. The characteristics and gel strength of each Cream Cheese is provided in Table 9 below.

(40) TABLE-US-00011 TABLE 8 Cream Cheese Formulations Ingredients (wt %) Ex. 11 Ex. 12 Ex. 13 Ex. D Water 28.12 28.42 28.72 28.12 Butter 25 25 25 25 Quark (0% fat) 35 35 35 35 Skim Milk Powder 6 6 6 6 Melting Salt* 1 1 1 1 Salt 0.70 0.70 0.70 0.70 SM 2 (Table 2) 2 2 2 SM 1 (Table 1) 0 0 0 2 EDWP 2 (Table 1) 2 1.70 1.40 0 Citric Acid 0.15 0.15 0.15 0.15 Potassium Sorbate 0.03 0.03 0.03 0.03 *TURK1SIN ® FK 6 stabiliser, available from BK Guilini GmbH, Landenberg, Germany

(41) TABLE-US-00012 TABLE 9 Cream Cheese Sensory; Results and Gel Strength Ex. 11 Ex. 12 Ex. 13 Ex. D Syneresis None None None None Texture Firmer and Slightly softer Much softer — more creamy than control than control than control Mouthfeel More film More film Slightly more — forming, a forming, a flint forming, bit sticky & bit sticky & a bit sticky & smeary smeary smeary 7-Day Gel 258 237 219 228 Strength (g)

(42) 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.