Note: Descriptions are shown in the official language in which they were submitted.
~3Q~
PRODUCT AND PROCESS FOR IMPROVI~G THE
.
DISPERSION OF A VEGETABLE GUM IN WATER
.
BACKGROU~D OF THE INVENTION
_
1. Field of the lnvention.
05 The present invention relates to a process
that increases the rate and quality of disperson of a
vegetable gum and the product prepared by the process.
2. Description of the Prior Art.
Vegetable gums are naturally occurring or
synthesized polysaccharide materials which are
commonly used as viscosity control agents in
processed foods, such as salad dressings or dry soup
mixes~
In the case of a ~alad dressing, viscosity
control is essential for maintaining homogeneity so
-that oil/water separation is kept to a minimum and/or
the solids in the salad dressing are maintained in
suspension until the salad dressing is consumed.
In the case of a dry soup ~ix, the dry soup
mixture is dispersed by the consumer in water using
variations in conditions such as quantity of water,
temperature, mixing vessels and agitation methods.
These conditions often vary from the prescribed
direc-tions that are included on the package of the
product. The vegetable gum performs essen-tially the
same functions relating to viscosity control as in
the salad dressing, that is, minimizing oiL/water
separation and maintaining suspension of solids in
solution. However, due to the varied conditions in
which a dry 50Up mix is dispersed into water, the
vegetable gum may not be dispexsed properly resulting
in "fisheye" formation. "Fisheyes" are the result of
2500P 13 EC 85
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localized surface wetting of a cluster of gum
particles with the cluster having a dry center.
Similarly, a food processor will experlence
05 the same type of "fisheye" ormation in preparing an
aqueous dispersion of a vegetable gum for use in a
food such as a salad dressing. ~lthough e~pensive
and time consuming, the food processor has the
knowledge and resources to use several techniques to
effect proper dispersion of the vegetable gum.
In both instances, whether it is the
ultimate consumer or the manufacturer who disperses
the vegetable gum in water, fisheye formation is a
problem.
One known prior art technique which attempts
to disperse the vegetable gum in aqueous systems is
to first dry blend the vegetable gum with sucrose.
The vegetable gum and sucrose are then added to the
water using high sheer agitation. The most effective
high sheer system is to generate a vortex in the
liquld with the vegetable gum and carrier being
slowly added into the moving vortex to minimize
localized particulate surface wetting and "~isheye"
size. However, such a technique does not eliminate
"fisheyes" but merely minimizes their size and
occurence and is expensive in terms of time spent in
reducing the "fisheye" problem.
Another technique used in the prior art
which attempts to evenly disperse the vegetable gum
and water is dispersing the vegetable gum first
thereby maximizing the water/vegetable gum ratio and
preventing interference by other components in the
gum hydration process. This technique is typically
used for multi-component foods wherein several dry
2500P 13 K 85
~IL3~257
-- 3
ingredients must be re-hydrated. The vegetable gum
is typically dispersed in a vorte~ and slowly added
thereto to minimize localized particulate surface
wetting and "fisheye" size.
05 Another prior art process is disclosed in
the Leo U.S. Patent 2,949,428 wherein locust bean gum
is rendered cold water soluble by agitating the
locust bean gum with sugar in the presence of steam
or a fine mist of water. The resulting mixture is a
solid, foamy, spongy mass which is then heated.
However, the physical state of the locust bean gum,
being in a spongy mass, is not particularly suited
for later use in a product such as a dry soup mix due
to its high moisture content.
S MARY OF THE I~VENTIO~
The present invention is a process that
changes the physical character of vegetable gum
particles so that the particles will disperse quickly
and uniformly into solution and the product produced
by the process. The process includes providing a dry
particulate vegetable gum with or without a food
grade particulate carrier. The particles are then
fluidized with a gaseous air stream and are sprayed
intermittently with a fluid so that the particles are
wetted. The fluidized particles are sprayed in an
intermittent manner to allow the particles to dry
while in contact with each other thereby
agglomerating the particles with each other. It has
been found that the resultant agglomerated particles
are characterized by a suprising increase in the rate
of dispersion of the gum within an aqueous solution
and virtually eliminating the formation of "fisheyes"
in the solution.
2500P 13 K 85
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Broadly stated, the present inven-tion
rela-tes to a process for producing a particle having a
vegetable gum component, the particle being charac-
terized by quick dispersion in an aqueous solution.
05 The process comprises providing a dry food grade
particulate; fluidizing the food grade particulate with
a gaseous stream; intermittently spraying the food
grade particulate with a liquid spray while the
particulate is in a fluidized state causing the
surfaces of the particles to become tacky and the
particles to stick to each other; permitting the
particles to dry between sprayinq intervals; and
continuing spraying and drying of the particles until
agglomerated particles are produced having a moisture
con-tent of less than 25% by weight of the agglomerated
particle.
The invention also relates to a process for
preparing an agglomerated particle having a food grade
particulate component, the particle characterized by
its quick dispersibility and dissolution into an
aqueous solution. The process comprises agglomerating
a food grade particulate in a gaseous stream to produce
an agglomerated particle wherein indiviclual particles
of the particulate are bound to each other and the
agglomerated particles have a moisture content below
approximately 25% by weight of the agglomerated
particle.
The invention also relates to a method of
introducing a vegetable gum particle into an aqueous
solution. The method comprises introducing the
vegetable gum particle into the aqueous solution in an
agglomerated particle form, the agglomerated particle
having a food grade particulate randomly dispersed
therein separating the vegetable gum particles from
each other, and mixing the aqueous solution until the
agglomerated particles are dissolved.
A~ ;¦
. . .
~3Q~ 7
BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a graph illustrating the
viscosi-ty development of the agglomerated particle of
the present invention, described hereinafter in
05 Example 1, in comparison to viscosity development of
an unagglomerated gum.
Figure 2 is a graph illustrating the
viscosity development of various concentrations of
the agglomerated particles of Example 1.
Figure 3 is a graph illustrating viscosity
development of agglomerated gums of Examples 7, 13,
15 and 19, set forth hexeinafter.
Figure 4 is a graph illustrating viscosity
characteristics of agglomerated hydroxypropylmethyl-
cellulose/maltodextrin oE Example 28.
Figure 5 is a graph comparing agglomeratedhydroxypropylmethylcellulose/maltodextrin with
unagglomerated xanthan gum of Example 29.
Figure 6 is a graph outlining the results of
tabletting trials of Example 30.
Figures 7 and 8 are graphs comparing the
effects of high shear during dispersion of
agglomerated gums versus unagglomerated gums of
Example 32.
: 25 Figure 9 is a graph illustrating the effect
of increasing amounts of shear of unagglomerated
xanthan gum and maltodextrin of Example 32.
Figure 10 is a graph illustrating the
viscosity development of an agglomerated regelled
starch/maltodextrin of ~xample 33.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIME~TS
. . .
The present invention increases the rate of
dispersion of a vegetable gum in an aqueous solution
2500P 13 K 85
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and renders the gum uniformly dispersible within the
solution eliminating formation of "fisheyes''. The
process includes agglomerating the vegetable gum
particles preferably wi-th a food grade particulate
05 carrier such as starch. The agglomerated gum/carrier
particles keep the vegetable gum particles separated
from each other and minimiæe the surface area of the
gum particles available for hydration with water.
Although starch is the preferred carrier, other
particulate carriers are operable in the present
invention. The agglomeration process produces
interstitial voids among the vegetable gums and
starch particles thereby increasing available areas
for hydration of the gum particles.
As used herein, the term "vegetable gum"
includes those highly soluble gums in partlculate
form that are synthetically produced or naturally
occurring carbohydrate polymers of high molecular
weight which are commonly used as viscosity control
agents in foods. Examples of such vegetable gums
include gums that are isolated from plant materials,
such as alginates from kelp plants, carrageenan from
seaweeds, guar and locust bean from seeds, pectins,
from fruits, and methylcelluloses such as hydroxy-
propylmethylcellulose. Vegetable gums also includeexudates from plants, such as gum arabic, and gums
prepared by bacterial fermentation, such as xanthan
gum.
As used herein, food grade particulate
carrier includes those foodstuffs that are generally
produced in a fine grain form and are recognized as
suitable for human consumption, such as starch.
Starch includes those polysaccharides obtained from
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plants which are partially or completely hydrolized to
D-glucose. Modified starches (such as maltodextrins,
corn syrup solids and dextrose) in particulate form
are included within the present invention.
05 Other types of food grade particulate
carriers are also includable in the present invention,
such as vegetable gums, CaC03, sucrose and whey
protein concentrate.
In addition, the process of the present
invention is used to agglomerate gums or other food
grade particulates, as described above, without
carriers.
It is well known that vegetable gums are
difficult to disperse uniformly in an aqueous
solutionO The problem with dispersion of man~ of the
gums that are commonly used commercially is that they
are extremely soluble. The extreme solubility of the
gums renders the gums difficult to disperse without
long and vigorous agitation to remove lumps or
"fisheyes" to achieve a homogeneous solution.
The process of the present invention combines
a highly soluble vegetable gum preferably with a food
grade particulate carrier such as starch in a unique
manner, which decreases the available surface area on
the gum particle for immediate contact with water. In
a preferred form, the process agglomerates a
particulate ~e~etable gum with a particulate s-tarch
to form an agglomerated particle wherein the gum
particles are separated by the starch particles.
30 The preferred process includes placing the
vegetable gum particles and the starch particles in a
conventional batch-type 1uidized dryer Model WSG
such as is made by Glatt Air Techniques, Inc. of ~ew
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Jersey. Although a batch-type fluid bed dryer system
is specifically referred to; any system that
agglomerates particulate vegetahle gum with a
particulate carrier is included withln the present
05 invention. The dryer includes an entry through which
heated air is introduced and distributed 50 that the
gum and starch particles are fluidized and blended
together. The fluidized blend of vegetable gum and
starch particles are then sprayed with a liquld, such
as water~ from an atomizing nozzle located above the
fluidlzed bed. The particles, as they move through
the fluid bed, are sprayed intermittently, with the
residence time of each spraying interval lasting long
enough to only wet the surface of the particles.
Although the e~act mechanism of agglomeration
is not known, the following explanation is believed
to be true. In the fluidized bed, the vegetable gum
and starch particles are moving about colliding with
each otherO During spraying, the surfaces of the
particles become wet and tacky, resulting in the
particles stic~ing to each other after a collision.
When the particles move away from the spray nozzle,
the air dries the particles and the particles become
bound to each other. Spraying and drying intervals
are continued until agglomerated particles are
formed. The agglomerated particles have a preferred
final moisture content of less than 10% permitting
usage of the agglomerated particle in products such
as a dry soup mix. However, a moisture content as
high as 25~ is still satisfactory for purposes of
later handling the agglomerated particlesO
Preferably, the ag~lomerated particles are
allowed to build so that the particle size
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distribution is such that 98% of the agglomerated
particles will pass through a lO mesh sieve and not
more than 10% through a 200 mesh sieve. The particle
size distribution of the agglomerated particles of
05 vegetable gum and carrier is not critically important
to the present invention~ A desired mean particle
size or particle size distribution is dependent upon
the particular food application.
The agglomerated partlcles of vegetable gum
and starch quickly dissolve into solution when mixed
with water. Typically, maximum viscosity development
of the solution is reached within lO to 20 seconds of
adding the agglomerated particles to water. Fisheye
formation is virtually eliminated, creating an
acceptable appearance to a consumer using a product
of the present invention in a product such as a dry
soup mi~. In the case of a preprocessed food, such
as a salad dressing, the manufacturer does not have
to resort to time consuming and costly methods to
place the gum into solution or to use procedures to
insure that lumps or fisheyes do not form.
The following examples are intended to
illustrate the present invention and are not to be
taken as limiting in any way.
EXAMPLE 1
A mix~ure of xanthan gum and maltodextrin
having a Dextrose Equivalency (DE) o~ lO as defined
by Journal Biological Science, Vol. 160, p. 61, 1945,
-
were placed in a fluidized bed dryer. The particular
fluidized bed dryer used was a ~SG l~0 manufactured
; by Glati Air Techniques of Ramsey, ~ew Jersey. The
maltodextrin was added at a 4:1 weight ratio with
respect to the xanthan gum. Countercurrent air~low
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was turned on in the dryer and kept at an approximate
temperature range of 70C to 90C. The initial
1uidization of the bed blended the xanthan gum and
maltodextrin. After two minutes of dry blending, a
05 spray nozzle was turned on and the xanthan gum and
maLtode~trin par~icles were placed in an intermittent
spray and drying cycle for 25 minutes. The fluidized
bed dryer is configured such that the spray nozzle is
located in the central portion of the dryer and
defines a spray zone which consists of a portion of
the volume within the dryer. The air flow in the
dryer conveys the particles up to the spray zone and
then moves these particles away from the spray zone
towards the sides of the dryer where the particles
are dried by heat of the flowing air. The residence
time of the particles under the spray nozzle was
approximately 35 seconds following each 35 second
spray interval. A three second filter shake interval
removes fines from an air/product separation filter.
The fines fall back into the stagnant bed of
; particulate matter. The spray/shake cycle was
repeated through a total run time of 23 minutes.
Finally, the intermittent spray/shake cycle i5
followed by a 1-2 minute final drying period required
to achieve the desired final product moisture. The
resulting particles were of a size such that
typically 98% of the particles passed through a 10
mesh sieve and not more than 10% of the agglomerated
particles passed through a 200 mesh sieve. The
particles were allowed to dry to a moisture content
of 10% after the spray nozzle was turned off.
The resulting agglomerated xanthan gum/
~; maltodextrin particles had a dispersibility/
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dissolution rate of approximately not more than 15
seconds. The procedure to determine a quantifiable
dispersibility/dissolution rate included the
following method and apparatus.
05 A 600 ml beaker with a magnetic bar was
placed on a magnetic stirrer and was filled with S00
ml cold tap water having a temperature of 7-lO~C. A
speed setting was selected to generate a vortex that
reached out to approximately the 200 ml mark on the
beaker. A 40 gram sample of the xanthan/maltodextrin
mixture was poured into the vortex without hesitation
and the time noted. The time was noted when
viscosity development eliminated the existence oE a
visible vortex (typically the magnetic bar within the
beaker stopped)~
To measure the viscosity, a suitable spindle
; attached to a Brookfield ~Hv) Viscometer was inserted
into the beaker. Deflection readings (sheer stress)
at 15 second intervals were taken. The readings were
taken in various positions within the beaker to
insure maximum contact (no channeling) with the
attached spindle. The resulting data is shown in a
graph in Figure 1. The graph shows that a major
portion of viscosity development using the
agglomerated particles of the present invention
occurs within the first 15 seconds of dispersi~n.
Figure 1 also compares the viscosity
development of the product of Example 1 to a 1.6% by
weight xanthan gum solution using unagglomerated
xanthan gum. The product of Example 1 is also
compared to a 1.6% by weight xanthan gum solution
prepared by mixing an unagglomerated dry blend of
xanthan gum/maltodextrin. As can be noted in Figure
2500P 13 K 85
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1, the viscosity development of the unagglomerated
xanthan gum and the unagglomerated dry blend of
xanthan gum/maltodextrin is much slower than the
viscosity development of the product of Example 1.
05 Furthermore, lumps or "fisheyes" were observed in
both the unagglomerated xanthan gum and the
unagglomerated xanthan gum/maltodextrin mixtures.
The unagglomerated xanthan gum failed to
develop any significant viscosity even up to 10
minutes (800 cp). The unagglomerated xanthan
gum/maltodextrin dry blend did better, however, the
rate of viscosity development was much slower than
the agglomerated product of Example 1.
The viscosity development of agglomerated
xanthan/maltodextrin in Figure 1 is quite unlike the
viscosity development of unagglomerated xanthan gum
introduced in an aqueous solution, or xanthan gum
merely dry blended with another soluble component,
such as sucrose.
In further work verifying the above
procedure, the xanthan gum/maltodextrin mixture was
added using the same procedure as immediately
described above, but adding a different amount of
xanthan gum/maltodextrin to the 600 ml beaker. As
25 illustrated in Figure 2, 2.5 gram, 5 gram, 10 gram
and 20 gram samples had no appreciable effect on the
rate of viscosity development within the beaker and
all samples achieved almost full viscosity
development within approximatey 15 seconds of being
introduced to the solution in the beaker.
; 2500P 13 K 85
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EX~PLES 2- 7
_ _ _ ~ _
Dispersibility/
Gum Type Carrier Type Dissolution ~ate Visual
Exam~le (% bv we aht) (~ bv weiaht? (40 ara s) Characteristics
05carDoxy~.etnyL maltoaextr m 10 ~.omLgeneous
2cellulose DE = 10 seconds ~olution, no
(40~) (60~) fisheyes
carboxy~.et~yl maitodextrin 10 Homogeneous
1 3cellulose DE = 10 seconds solution, no
7H~SF (70~) fisheyes
carboxymethyr maltodex~rln 10 Hom~geneous
: 104cellulose DE = 10 seconds solution, no
(10%) (90%) fisheyes
carboxymethyl maltodextrin 12 Hc~mcaeneous
5cellulose DE - 10 seconds solution, no
(30%) ~70%) ~:isheyes
carboxymethyl maltodextrin 10 Homogeneous
6cellulose DE = 10 8econds solution, no
7H4~F (90%) fisheyes
car~oxymethyr m21todextrin 15 Homcgeneous
7cellulose DE = 10 seconds solution, no
7HF (60%) fisheyes
(40%) _ _
20Examples 2-7 were pr2pared following
essentially the same procedure as in Example 1 with
; the exception that carboxymethyl cellulose was used
instead of xanthan gum and the ratio of carboxymethyl
cellulose with respect to maltodextrin was varied.
The resulting product of Examples 2-7 quickly
dissolved into solution with viscosity development
essentially occurring within the first 10-15
seconds. The solution was homogeneous and contained
no fisheyes.
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EXAMPLES 8-11
_ _ _ ,Dis~ersibility/
Gum Type Carrier Type Dissolution Rate ¦ Visual
ExamDle (~ bv weiaht) (% by weicht) (40 q:rams) ¦ Characteristics
hy~roxye hyl maltodextrin _ ~o geneous
05 8 cellulose DE = 10 seconds solution, no
(10%) (90~) _ fisheves
hyorox~ethylmaltode~tr m 1~ Homogeneous
9 cellulose DE = 10 seconds solution, no
(30~) _ (70%) fisheyes
nydroxyethylmaltodextrin 10 ~omogeneous
cellulose DE = 10 seconds solution, no
1 0 (10%) (90%) fisheyes
hyoroxyethylmaltodextrin 13 ~omogeneous
11 cellulose DE = 10 seconds solution, no
250 MHR (70%) fishEyes
(30%)_ ' _ _
Examples 8-11 were prepared following
e~sentially the same procedure as in Example 1 with
the exception that a hydroxyethyl cellulose was
used. Various commercially-a~ailable hydroxyethyl
cellulose were used and the concentration of the gum
with respect to the maltodextrin was also varied.
The testing procedure used to determine
dispersibility/dissolution rate was the same as in
Example 1. The resulting product of Examples 8-11
quickly dissolved and formed a homogeneous solution
with no fisheyes.
EXAMPLES 12-14
_. ..... .. . . . _ _
Dispersibility/
Gum TypeCarrier TypeDis~olution Rate Visual
ExamDle (% by weight) (~ bv weight)(40 grams) Characteristlcs¦
alglnatem21t extrin 10 ~omogeneous
12 (10%) DE = 20 secol~s solution, no
alginatemalto extrin 12 Hb~ogeneous
13 (20%) DE = 20 seconds solution, no
_ (80%) fisheves
: alglnatemaltodextrin 12 Homogeneous
14 (20%) DE = 10 secQnds solution, no
~ . _ _(80%) ~ _ fisheyes
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~ xamples 12-14 were prepared following
essentially the same procedure as in Example 1 with
the exception that alginate was used as the gum. The
amount of alginate with respect to the maltodextrin
05 was varied and two types of maltodextrin were used.
The testing procedure used to determine the
dispersibility/dissolution rate ~as the same as in
Example 1. The resulting product of the Examples
12-14 produced a homogeneous solution with no
fisheyes.
EXAMPLES 15-19
. A _ _ _Dispersibility/
Gum Type Carrier Type Dissolution Rate Visual
ExamDle ~% by wei~ht) (% bY weight) (40 grams)_ Characteristics
locust bean maltodextrin 11 Homogeneous
. 15 gum DE = 10 seconds soluti2n, no
(20%) (80%) _ fisheYes
gum arabic maltoaextrin 12 ~omcgeneous
16 (2~) DE = 10 seconds solution, no
~80%) fisheves
~ low methyI ~altodextrin 12 - ~omogeneous
:~ 17 pectin DE = 10 seconds solution, no
(20~) (80%) fishe~es
~: _ maltoaextrin ~ 13 ~omogeneous
18 (20~) .DE = 10 seconds s~lution, no
(80~) fisheves
~ v _ _
carrageQnan m31toaextrln10 Homcgeneo~1q
~ 19 250 MHR DE = 10 seconds solution, no
:~ (20%) (80~) _ i fisheves
Examples 15-1 9 were prepared following
essentially the same procedure as in Example 1 with
2 5 the exception that five different gums, namely,
locust bean, gum arabic, low methoxyl pectin, guar
gum and carrageenan, were used at a 20% concentration
with respect to the total weight of gum/maltodextrin
; with the maltodextrin having a DE of 10. The testing
procedure used to determine the dispersibility/
dissolution rate was the sa~e as used in Example 1.
Each product formed a homogeneous solution containing
no fisheyes.
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Figure 3 is a graph illustrating the apparent
viscosity development rate of Examples 7, 12, 14 and
18 which graphically illustrate the rapid dissolution
and dispersibility of various gums processed
05 according to the present inventionO
EX~`~PLES 20-22
_ _. . _ _. Dispersibility/
Gum l~pe (~Lrrier l~pe Dissolutio~ Rate Vi~al
:Exam~le_ (% by wei~ht) (% bv weight) (40 qral[ls) Characteristics
xanthan deYtrose 15 Ho~geneous
20 (20~) DE = 100 secoDds solution, no
~canthan sweet dai~y L8 --- ~-- fisheyes
21(20% ) whey seconds solution, no
xanthanmaLtode~strin ~S ~30nogeneous ~~
22 (20%) DE = 4 se)nds solution, ~o
_. ( 80% ) __ ~_ _ f isheyes
: Examples 20-22 were prepared following
essentially the same procedure as in Example 1 with
the exception of varying the carrier used with
xanthan gum. Three different carriers, namely,
dextrose, sweet dairy whey and maltodextrin having a
DE = 4, were used with the same percentage of xanthan
gum (20~). The testing procedure used to determine
the dispersibility/dissolution rate was the same as
25 in Example 1. The products of Examples 20-22
produced a homogeneous solution with no fisheyes.
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EXAMPLES 23-27
..... _
__, . ----Disl~ersibil.ity/ . ~.. _
Gum Type Carrier Type Dissoluticn Rate Vis~al
ExamDle (~ bv weight) (% bv weight) (40 ~rams) Characteristics
xanthanmaltodextrin 15 ffomogeneous
23 (20~)DE = 20 seconds solution, no
0 5 ~ 80~6 ) _ f isheves
xantnanmaltod~xtrin 30 Homogencous
24 (40~)DE = 20 seconds solution, no
_ _ _ ( 80% ) f ishe~-es
_ xanthanmaltoaextrin 300 Slow disper-
(60~)DE = 20 seconds sion, fisheyes,
foamed but
xanthanmaitodextrin 600 Slow dis~er-
L0 26 (80%)DE = 20 seconds sicn, 1lmlD9
form~d but
_ _(80% ) dis~ersed
xanthanno carrier 900 Very slow dïs-
. 27 (lQ0%) seconds Fersion, homcr
seneous solu-
tion develomed
~.
Examples 23-27 were prepared following
essentially the same procedure as in Example 1 with
the exception that the concentration of the xanthan
gum with respect to the maltodextrin (having a DE of
20) was varied. The physical testing procedure used
to determine the dispersibility/dissolution rate was
the same as in Example 1. The amount of agglomerated
gum/carrier added to 500 ml of water was adjusted in
order to maintain the final xanthan gum level
constant at approximately 1.6% by weight of the
water. In Examples 25-27 where the ratio of xanthan
gum to maltodextrin was greater than 50~,
dissolution/dispersibility was more difficult to
achieve using the test procedure of Example 1. It
should be noted that the test for dispersibility/
dissolution developed by the applicant does not
employ a sheer force of any signiEicance. There~ore,
Examples 25-27, although not producing a product that
readily dissolves and disperses as the products
2500P 15 IC 85
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- 17
described in previous examples, will suitably
disperse into solution in a high sheer mixer.
EXAMPLE 28
Another example of a hard-to-disperse gum is
05 hydroxypropylmethylcellulose (HPMC). HPMC is easily
dispersible in hot water (above 90C), but is not
dispersible in cold water and lumps badly when added
to cold aqueous systems. Consequently, use of HPMC
is inconvenient in many food formulating applications
wherein the aqueous solution of HPMC must be cooled
to ambient temperatures before use or combination
with heat sensitive materials, such as egg white.
Coagglomerating methylcelluloses 1-90~ with
a suitabLe particulate carrier using the process of
the present invention produces cold water (15C)
dispersible forms of methylcelluloses. It has been
found that 20 parts of HPMC, regardless of viscosity
characteristics, coagglomerated with 80 parts of
maltodextrin (DE=10) will disperse in cold water
(15C) instantly and reach maximum viscosity within
60 minutes, as illustrated in Figure 4.
EXAMPLE 29
A replacement for xanthan gum can be
produced by agglomerating 40 parts of HPMC with 60
parts of maltodextrin using the method of Example 1.
The viscosity of the agglomerated gum is compared to
that of unagglomerated xanthan gum at equal gum
concentrations, as illustrated in Figure 5. The HPMC
coagglomerate was hand-stirred into homogeneous
solution. Xanthan gum, however, required a high
shear mixer to create a homogeneous solution. At a
0.6~ gum level, the HPMC/maltodextrin agglomerated
product and xanthan gum have similar viscosities of
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- 18 -
350 cPs in cold water ~4C) for the agglomerated HPMC
and 380 cPs for the unagglomerated xanthan gum. At
equal gum concentration above 0.6% gum, the viscosity
of the agglomerated HPMC/maltodextrin is greater than
1 05 that of xanthan gum.
`' The agglomerated HPMC has the distinct
advantage of dispersibility not possessed by the
unagglomerated xanthan gum. Although the rheological
properties of xanthan gum and HPMC differ, in some
cases replacement of part of the xanthan gum by HPMC
can convey the positive aspects of both, and in other
I cases the properties of HPMC are preferable to those
I of xanthan gum.
EXAMPLE 30
Agglomeration o~ 1% to 50~ guar gum with
¦ CaC03 using the method described in Example
I produced an effective disintegrant for tabletting
¦ applications. Figure 6 outlines the results of
tabletting trials employing a disintegrant produced
by agglomerating 3% guar gum with 97% calcium
carbonate. Use of the described disintegrant at
I levels of 0.5% to 3.0% produced extremely rapid
¦ disintegration rates. Slower rates can be achieved
by reducing the level of disintegrant. Use of 0.5%
1 25 to 0.6~ of the described disintegrant matches or is
faster than the disintegration rate exhibited by
similar tablets containing 1% Ac-Di-Sol (FMC Corp.)
or Primogel (Avebe Co.) widely used tablet
disintegrants. Ac-Di-Sol and Primogel are trademarksO
EXAMPLE 31
Using essentially the same procedure as
described in Example 1, products containing guar gum
were agglomerated with a wide variety of carriers or
2500P 15 K 85
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~ 19 --
without a carrier. Examples are listed in Table 1
below. All the e~amples show markedly improved
disperson over comparable dry blends.
05
Table 1
Viscosities Guar Gum/Carrier Agglomerated
at 4% Total Dry Solids Level
. __ l
Leve7 of ¦ ¦ Viscosity*
Guar Gum ¦ Carrier ¦ cPs
. ~ _
0 20% ¦ Isolated Soy Protein j 2,044
20% 1 ~hey Protein Concentrate 55~ 1 459
20~ I Whey Protein Concentrate 80% 1 628
20~ ¦ Sucrose ¦296
~0% ¦ Starch I648
20~ I Maltodextrin 10 DE I 493
1008 ¦ Maltodextrln 10 DE ¦ 17,080
.
* RV Brookrield 15C, Speed 100, Various Spindles, 4
d.q., 60 minutes ~ter dispersion.
EX~MPL~ 32
Agglomeration of blends of xanthan gum with
DE maltodextrin containing 20~6-80g6 xanthan gum
were produced following essentially the same procedure
as in Example 1. The agglomerations produced signifi-
cant improvements in dispersibility over comparable
dry blends. Agglomeration of the gum alone also
produced improved dispersibility. These improved
products can be hand-stirred into liquids or
dispersed with minimal agitation under conditions of
low shear. It was observed that dispersion of these
agglomerated blends under low shear unexpectedly
produced the added benefit of higher viscosity than
2500P ~ lS ~ 85
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when the agglomerated blend or unagglomerated dry
blend is dispersed with high shear as in a Waring
blender, as illustrated in Figures 7 and 8.
Practically speaking, only the agglomerated product
05 can be dispersed by hand-stirring. High shear
dispersion i5 required to make a homogeneous solution
from the unagglomerated dry blend of xanthan gum and
maltodextrin. The effect of increasing the amount of
shear is illustrated in Figure 9. Deairation after
dispersion reduces viscosity of all samples whether
dispersed by low or high shear but the higher
viscosity of the material dispersed by low shear is
maintained. The difference in viscosity between low
and high shear dispersion does not reverse itself
with time even after 24 hours or 1 week.
EXAMPLE 33
Using essentially the same procedure as in
Example 1, pregelatinized starches and/or starch
hydrolyzates were agglomerated to produce rapid and
homogeneous dispersion of these difficult-to-disperse
materials. The starch may comprise from 20~-100~ of
the composition and may be derived from corn, potato,
tapioca, or any other starch source. Maltodextrins
(1-19 DE) or corn syrup solids (20-25 DE~ may
comprise 20~-100~ of the composition.
~ppropriate maltodextrins may be derived
from a variety of sources (i.e., dent corn, waxy
maize, potato). Any combination of starch,
maltodextrin, and/or corn syrup solids can be
utilized to produce the agglomerate.
Agglomerated products containing pregelled
starch/maltodextrin develop viscosity very rapidly,
as illustrated in Figure 10, to produce thick smooth
;
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consistencies useful for instant pudding, sauces,
gravies, and desserts. Agglomerated maltodextrin and
agglomerated corn syrup solids also disperse more
readily and produce more homogeneous solutions than
05 their unagglomerated counterparts, as illustrated in
Table 2 below.
Ta'ole 2
Improved Dispersion of Starch Hydrolyzates
After AggL~meration
Assay: 100 gm of starch hy~rolyzate is pcured into 400 ~1 of cold ~ater
(17C) which is stirring with a magnetic stirrer having a vortex reaching the
200 mL mark on a 600 mL beaker (1/3 of the distance from the bottom of the
beaker). The materiaL is stirred magneticaLly for the specified time and then
poured through a 20 mesh sieve ~Standard Sieve) to collect any undispersad
lumps of the prcduct. The material on the sieve is dried down and weighed.
~ ~ _ . . _
PhysicaLStirring ~ MateriaL VisuaL
Starch HydroLyzate Condition Time (min.) on Sieve Observation
. - . .. _ .. _ . .. _
10 DE MaLtode~trin Unagglomerated 10 12.2 lumps
10 DE Maltodextrin Agglomerated by 10 2.1 no lumps
Described Process
. _
2 0 Solids Unagglomerated 2 4.5 lumps
20 DE Cbrn Syrup Aggl~merated by 2 0.6 no lumps
. SolDds Describ~d Process ~ _
E~MPLE 34
Certain hydrocolloid gums, such as agar and
locust bean gum and to- an extent guar gum, are
activated by heat. This fact makes dispersion of
these gums into hot water more difficult than into
cold water. Using essentially the same procedure as
described in Example 1, these gums were agglomerated
with carriers such as maltodextrin producing a form
of the hydrocolloid with good dispersion even into
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hot water systems. Table 3 below illustrates the
dispersion of agglomerated locust bean gum/malto-
dextrin and of locust bean gum/maltodextrin dry blend
into hot water (60C).
05
Table 3
Improved Dispersion of ~eat Activated Gum
Assay: 100 gm of material to be tested for dispersion is poured into 500 ml
of hot water (60C) which is stirring with a magnetic stirrer having a vortex
reaching the 200 ml mark on a 600 ml beaker (1/3 of the distanc~ from the
bottom of the beaker). The material is stirred for the sFecified time and
1 0 poured through a 20 mesh sieve (Standard Sieve) to collect any undisFersed
lumps of the product. The material on the sieve is dried for 4 hours in a
200~F oven and weighed.
~ ,,~
_ % Original Visual
Sample Stirring Time Material on Sieve Observaticn
20~ locust bean gum/
80% 10 DE maltodextrin
dry blend 5 min. n lumps
20~ locust bean gum/
80~ 10 DE maltodextrin
agglomerated by the
process of the present
invention 5 min. 1 no lumps
SUM~RY
The present invention produces an agglome-
rated particle containing a vegetable gum wherein the
vegetable gum's rate of viscosity development in an
aqueous solution is greatly increased with the
resulting viscous solution containing virtually no
lumps or fisheyes.
Although the present invention has been
described with reference to preferred embodiments,
workers skilled in the art will recognize that changes
may be made in form and detail without departing from
the spirit and scope of the invention.
2500P 15 K 85
