Note: Descriptions are shown in the official language in which they were submitted.
woss/2032s 2 1 8 2 2 6 8 PCT/US95101001
"COPROCESSED PARTICULATE BULKING AND FORMULATING AIDS."
This inYention relates to new functional bulking and teAturizing
materials, their culll,uu~iliull, production and use, particularly their use as
food i"ylt:ui~r,;~. More particularly, the invention relates to an improved
particulate cup~u~s~ed cellulose and its manufacture and use.
1 û In this era of ca~orie consciousness in which many consumers are
interested in reducing their calorie intake, particularly their fat intake, without
reducing their food eonsumption, there is a need for reduced ealorie food
il Iyl ~diel l~s that provide bulk, but few, if any, calories. These bulking aids
can be i, ~UU~,UOI ' into specific foods to repiace or otherwise reduce the
amount of fat and/or other ealorie souree that would nommally have been
present in the food. Typically, although not always, these bulking aids
preserve the teAture of the food and the mouthfeei of the food and
preferably enhance either the hJ"~.~kJI ' ~y of other food i"yl t,~ ".~ or the
effieiency of the process of forrning the foods.
Cellulose is one such material that has I ,;~tu, 'Iy served as a
funetional fommulary aid in a wide range of food ,, ' ,:,. The use of
eellulose as a non-nutritive bulking agent in food systems is limited by
several ~:llalau~ur~ .s of cellulose. These include an inherent chalky or
other ~ yleleàble taste, espeeially at high use levels; difficulty in forming a
~ r~iul, which adversely affeets its mouth feel; and an adverse effect on
teAture or c~,)s;;,tt" ,~y.
The traditional approach to o.v~._u",i"g these limitations has been to
coat the partieulate eellulose with caluuAy.,,~t.,yl eellulose, with a gum sueh
as guar gum, or with some other l .yil( 'l~ :~' Such coatings work with
various degrees of effectiveness in aqueous systems; however, they do not
tend to work well in systems containing little or no water.
This invention is directed to a novel particulate cellulose culllr~ that
is ~;.,ue,~iL,le in a mid-range or in a high moisture system. The composite
can be designed, if desired, to provide good teAture and/or to avoid the
chalky taste of cellulose.
The present invention is directed to a composite of a particulate
cellulose and one or more surfactant(s) in which the surfactant is adsorbed
onto the surfaee of the cellulose. This composite ean be made by
cu~,,uces~i"g a particulate cellulose with a surfaetant. In addition, the
SUBSTITUTE SHEET (RULE 26)
WO95120328 2 1 82268 PcTluS9~/OlOOl
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composite can be used as an ingredient in a food, particularly an mid-range
or a high moisture food.
The temm "cellulose" denotes a particulate cellulose that has not been
cu,urucdssed with a hydrocolloid or with a surfactant. Such a particulate
cellulose includes microcrystalline cel~ulose (MCC), such as Avicel(~)
microcrystalline cellulose, a product of the FMC Col ,uol dliùl " a cellulose
powder, such as Solkafloc@) cellulose powder, a product of the Fiber Sales
and Development Corporation, a subsidiary of Protein Technologies; a
fibrillated cellulose, a fibrillated microcrystalline cellulose, an attrited
microcrystalline cellulose, an attrited fibrillated cellulose, and any other
particulate cellulose or microcrystalline cellulose. Any cellulose source can
be used. These sources include wood pulp, non-woody plant sources such
as wheat fiber, soy fiber, cane, bagasse, sugar beet, cocoa, oats, and the
like. The starting particle size may range from 1.0 to 500 micrometers
(microns; ,u), with a preferred range of 1 to 50 ,u for most cellulose, and a
most preferred range of from 1 to 20 ,u. The shape of the particles may be
round or spherical, rod-like, platelet shaped, or irregular. The preferred
particle size and shape are detemmined by the particular end use, and the
general cu,~sid~,dlions operative in such a selection are known in the art.
The term "surfactant" denotes a chemical compound with a calculable
HLB (hydlu,ul " /~;~JUPI " balance) within the range of from 1 to about 40.
A surfactant has at least two types of moieties, a hydrophilic moiety and a
hyd~upl1ubi~ moiety. Although HLB was developed as a means for
~dl~go, i~i"y emulsifiers according to their tendency to fomm emulsions
cu, lldil lil l9 oil and water, the HLB system has been and here is applied to
surfactants. Generally, the lower the HLB the greater the tendency is for
the surfactant to dissolve in oil, and the higher the HLB the greater the
tendency is for the surfactant to dissolve in water. A low HLB surfactant
has an HLB of about 2 to 8 and is usually oil soluble or at least oil
dispersible. A high HLB surfactant has an HLB of about 13 or greater and
is usually water soluble or at least water dispersible. Il ,le", ledidltl HLB
surfactants have ill~lllledidLu tendencies. This system, which was
developed by Griffin at ICI America, is now a widely accepted ~Illuili~lly
derived standard that is used to help select alternative surfactants based on
the HLB of the surfactant being used. It is also used to select groups of
W095120328 2 1 8 2 2 6 8 PCTIUS9~101001
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surfactants which individually may not have the desired HLB, but ~ cly
have a net HLB within the needed range.
The temm "surfactant" as used herein does not include any hydl.,. " '
Hyd,. :''oi~s are naturally occurring colloidal products, typically gums such
as carboxymethyl cellulose(cmc), ~dlldytl~llal~, pectin, agar, konjac, and
gelatin, which have hydrophilic moieties, but not hydrophobic moieties
Hy~ ^ ' are s~" ,t ~i" ,es used as protective colloids or as stabilizers for
emulsions and suspensions. Some have also been processed with
cellulose. Hyd~ " ' are not, however, col~ e,~d to be surfactants
within the context of this invention.
The temm ~mid-range moisture" denotes a moisture content within the
range of greater than 30 weight percent up to but no more than 40 weight
percent.
The temm "high moisture" denotes a moisture content greater than 40
weight percent.
This invention is directed to a novel cellulose composite and to
methods for its p,~paldlion and use. The novel co",l.o~ is the product of
a cellulose that has been col.,ucessed with surfactant. This composite is
characterized in that its surface properties have been modified to customize
its hydrophobic or hydrophilic chard~ile~ ;a, as required by its desired end
use properties. Other end use properties that can be controlled include the
degree of di~ y and the potential use levels, especially in the mid-
range and high moisture systems of this invention, and the masking of the
"chalky" taste sul l le,li" ,es found in cell~ llo~ at high use levels. Generally,
the co",posil~ has a size within the range of from about 1 to about 505,u;
preferably it has a size within the range of from about 1 to about 55,u; and
most preferably, it has a size within the range of from about 1 to about 25,u.
For the co, I Ir ~ " of this invention, a surfactant having an HLB within
the range of from 1 to 40 can be used, an HLB of >10 is preferred, an HLB
of 7-25 is more preferred, and an HLB of 13 to 18 is most preferred. The
temm HLB in this context includes not only the HLB of a single surfactant,
but the effective, net HLB of a co" ILil Idliull of surfactants. The HLB of the
co" ,~o~ is essentially the same as the HLB of the surfactant or
surfactants used to make it. Examples of materials suitable in the broad
aspect of this invention may be found in McCutcheon's Emulsifiers and
WO 95/20328 2 1 8 2 2 6 8 PCT/l[lS95101001
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Detergents (MC Publishing, Glen Rock, N.J.). For the food uses
c~ ,uldIed herein, suitable surfactants are listed in the Food Grade
section of McCutcheon's. These include but are not limited to food-grade
lecithin, ~Id~i~iUl~d~:d lecithin, monoglycerides and diglycerides; esters of
monoglycerides and diglycerides with acetyl, lactyl, ethoxyl, succinyl,
ricinoleic, or diacetyltartaric groups; polyglycerol esters, propylene glycol
esters, sorbitan esters, derived sorbitan esters such as polyoxyethylene
sorbitan, and sucrose esters. Fats, oils, proteins, other lipid materials, and
blends of the above are aiso included. For such blends, the term HLB
denotes the HLB of the blend, not the HLB of any particular surfactant in the
blend. For food use, the surfactants used should be those that are
generally l~coy"i~ed as safe for such use by the a,upl ulJI idl~ regulatory
authority. Such r~coyl liliul, may vary with venue.
Some of the food grade surfactants listed in McCutcheon' s are
provided by their trade name, common name, manufacturer, ionic
character, HLB, and use as follows: Alcolec 628G Lecithin/ coconut oil
nonionic; Aldo(~3 DC ~Iduliolldl~d ester, a product of Lonza Inc., nonionic
(HLB 2.0) emulsifiers used in baking, ice creams, and general use in foods;
Aldo~)MOD FG, glycerol IllUIIo/ iiUl~dl~ ,ue~:~ible nonionic (HLB=4.û);
Al io:,,ue,~e~;) O-20 FG, 20% Polysorbate 80/ 80% glycerol ll lollo~ ald
nonionic (HLB=5.û) a frozen desert emulsifier; Capmul GMVS-K glyceryl
mono sl~olI~"i"g, a product of Capital City Products, nonionic (HLB=3.4),
shortenings for cakes and icings, margarine, whipped topping; Caprol 2G4S
diglycerol t~lld~le~ald~ a product of Capital City Products, nonionic
(HLB=2.5); Caprol 3GS Triglycerol monooleate, a product of Capital City
Products, nonionic (HLB=6.2) a whipping agent, stabilizer, frozen desserts,
fat reduction; Caprol 3GVS Triglycerol mono shortening, a product of
Capital City Products nonionic (HLB=6.0) icings, shortenings; Cetodan
acetylated monoglycerides, a product of Grinsted Products, nonionic (HLB=
1.5) food emulsifier, aerating agent for shortenings, toppings, cakes, edible
coating, plasticizer for chewing gum base, antifoam agent, lubricant;
Dimodan Distilled monoglycerides, a product of Grinsted Products,
nonionic (HLB= 3.8-5.3) food emulsifier for starch complexing, margarine,
icings, shortenings, whipped toppings, vegetable, dairy systems, bakèry
hydrates, peanut butter, stabilizer, instant potatoes; Dur-Em(!~mono and
WO 95/20328 2 1 8 2 2 6 8 . ~ ool
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diglycerides with citric acid, a product of Durkee Industrial Foods, nonionic
(HLB=3.3) frozen desserts, carameis, dried potatoes; Famodan(~) Sorbitan
esters of fatty acids, a product of Grinsted Products, nonionic ( HLB=2.3-
7.7) food emulsifiers for fat crystal Illodi~icdlkJl ~ and bloom retarders;
IceTMNo.2 blend of vegetable fat derived mono- and diglycerides with
polysorbate 80, a product of Durkee Industrial Foods, nonionic (HLB=5.4)
ice cream, milk, mellorine, frozen desserts; Panodan Diacetyl tartaric acid
esters of monoglycerides, a product of Grinsted Products, anionic
(HLB=8.0) food emulsifiers for baked products and mixes to improve
stnucture, volume, dough tolerance, ~1 ,ort~,,i,,ya~ low pH emulsions, improve
food suspensions, imparts freeze/thaw stability; Span 60, Sorbitan
I~,o.~o~ aldle, a product of ICI Americas, nonionic (HLB=4.7) cake and
cake mixes, icings, filliings, c~"~lionaly coatings and cocoa products to
retain gloss, coffee whiteners, whipped toppings, flavors, antifoam, mineral
oil;or wax protective coatings for fruits and vf~g~tRhle~., rehydration aid for
dry yeast; Tween 80 POE(20) sorbitan Illol~ool~dl~, a product of ICI
Americas, nonionic, (HLB=15) emulsifier for icings and fillings, whipped
toppings, :~llu~ ga, dietary sup,ul~",~"l:,, flavors, gelatin desserts, poultry
d~d~l ,e, i"g scald water, antifoam, crystallizing aid for salt; Acidan citric
acid ester of monoglycerides, a product of Grinsted Products,
anionic,(HLB=11.0) for frying margarine and meat emulsions; Aldos~e,~
MS-20 FG a POE 20 gycerol Illo~1o~ttlaldl~, a product of Lonza Inc.,
nonionic (HLB=13.0) used as a bakery and general food emulsifier; Capmul
EMG, an ethoxylated GMS, a product of Capital City Products Co., nonionic
(HLB=13.1), used as a dough colldiliu~ foryeast-raised baked goods;
Capmul POEL polyoxyethylene (20) sorbitan monolaurate (polysorbate 20),
a product of Capital City Products Co., nonionic (HLB= 16.7) used as a
solubilizer for flavors; Capmul POE-S polyoxyethylene (20) sorbitan
monostearate (polysorbate 60), a product of Capital City Products
30 Co.,nonionic,(HLB=14.9) used in icings, frozen desserts, whipped toppings,
and coatings; Clearate WDF soya lecithin, a product of W.A.Cleary Corp,
nonionic (HLB=8.0) used in icings, cakes, and instant cocoa.
An effective percentage of surfactant for the composite is about 1% to
50% by weight of the composite. The amount of surfactant required has
been found to vary somewhat with surfactant, with 5-10 wt % being required
WO95/20328 2 1 82268 PC'r/llS95/01001
- 6 -
in some situatl-ons, with a lower surfactant perut:"~dge being effective in
others, and with higher surfactant pe,.,~"Idg~s being better in still other
situations. Beiow 1% of surfactant there is insufficient surfactant to
satisfactorily modify the surface properties of the cellulose. As the
5 percentage of surfactant increases, the surface of the composite
i"~ a~i"yly tends to approach the properties of the surfactant. The
optimum surfactant peluel,ldge can be d~lt""i"ed without undue
e~,ue, i" ,e, lldl;VI l; it changes with the particle size, the surfactant used, and
the nature of the system the composite is to be used in are considered. At
10 high surfactant percentages, the properties of the surfactant can begin to
dominate or become more dominant, especially if the particle size is large.
As the particle size decreases, the amount of surfactant required to provide
sd~ d~;luly masking of the ul~desi,dble inherent properties of the cellulose
increases. Thus, a 500 micron particle can be sdli~d~Lurily coated with 1%
15 surfactant, whereas a 1 micron particle requires a higher pt~ lldyt~ of
surfactant to adequately cover the surface. As the particle size increases,
adding the same percentage of surfactant as required for the small particle
size results in the needless addition of unwanted calories found in the
surfactant. Thus the preferred percentage of surfactant is within the range
20 of 1 wt % to 50 wt %, and a more preferred percentage of surfactant is
within the range of 3% to 30% of the total, an even more preferred
percentage of surfactant is within the range of 3 wt % to 20 wt %; and a
most preferred percentage of surfactant is within the range of 5 to 15 wt %.
Copluceasill9 is dCCulIl~ ,ed by any of several physical processes.
25 These include co-plucessi"g a mixture of a cellulose with an emulsion, a
suspension, or a solution of surfactant. Suitable processes, alone or in
col"'vi"dlion, include irltensive co-milling of cellulose and surfactant, eitherwet or dry using a bead mill, such as a Dynomill, or a mechanofusion
processor; high-intensity mixing using a Henschel, a Littleford-Day or other
30 suitable mixer; spray-drying; bulk co-drying using a fluid bed dryer or some
other suitable dryer; fluid bed drying or ayylv,,,~rd~il,g using a Glatt dryer or
other suitable dryer; air drying; freeze drying using a Stork dryer or other
suitable dryer; or spray chilling of emulsified, or suspended cellulose and
surfactant using a Niro or other suitable spray chiller, or by coextrusion of
35 the cellulose and the surfactant, using any one of a number of ~UIIIIII~I-;idlly
WO 9S/20328 2 1 8 2 2 6 ~ PCT/US9S/OIO01
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available extruders. When wet-p,u~essed, the liquid may be water, a non-
aqueous solvent such as alcohol, or a mixture thereof. Agents that improve
the co",, ' "~y of the cu",,uol1~"t~ may also be used in any of the above
p,ucesses. A preferred process includes high-intensity mixing in an
5 aqueous solution followed by either co-spray drying, or high-intensity, dry
co-milling.
Cu,u~uces~ g is required. The simple blending of cellulose and
surfactant is not sufficient to produce the novel co",uosil~s of this invention.To fomm such a composite, the surfactant must be free to flow onto the
10 surface of the cellulose. Such flow can occur near, at, or above the melting
temperature of the surfactant or it can occur if the surfactant is in solution or
if the surfactant is dispersed or emulsified. A typical process used for
making the cul,lluosilts of this invention involves a high shear with a
temperature that is sufficient to melt, to soften, or to otherwise improve the
15 flow .l ~ard~ ,lics of the surfactant. The intensity must be sufficient to
force ~ss(,i,~ii~n between the hydrophilic surface of the starting cellulose,
and at least the less hydru,ul ,obic part of the surfactant molecule, requiring a
significant energy input, either l"eul,d"ic~lly orthrough a solvent system.
As a general rule, the more unifomm the distribution of surfactant is
20 throughout the surfactanUcellulose system being co,u, uces:,ed, the better
the composite. Absent such a distribution, the surfactant will tend to
aggregate particles of surfactant rather than coat individual particles. A
high degree of surfactant distribution leads to a more effective use of the
surfactant on the cellulose and it leads to a more unifomm composite particle
25 size distribution. A more uniform composite particle size distribution
provides greater quality control in the food or other end product for the
co" I,UObil~. Thus, the finer the surfactant dispersion or the greater the
degree of emulsion in the co~lucessil ,g, the better the product will be.
Copruces:,i,lg creates a physical illl~ld~;liUII between the cellulose particle
30 and the surfactant; however, it is h~"uul~,e~ cl that it generally does not
tend to create covalent chemical bonding.
It is critical to the invention that the resulting composite be substantially
dried before use. Generally the composite has a maximum moisture
content of less than about 1 û wt %, preferably less than about wt 6 %, and
35 most preferably in the range of 2-5 wt %. The drying process fixes the
WO95/20328 2 1 ~2268 PCT/US9~101001
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surfactant onto the surface of the cellulose in a manner that tends to
prevent, or at least retard, its being stripped from the surface of the
cellulose by solvent.
The resulting dry composite is a free-flowing powder that may be added
5 directly to a final-use system, such as, but not limited to, a food product.
Since the composite can be added as a dry powder, the mere use of such a
composite will not a,U~ id~ly increase the moisture content of the food to
which it is being added. Thus, the composite can be used in foods having
extremely low moisture requirements, such as fat phase cu, l~uliul Is and
10 cookie fillings.
The composite can, however, be used in a mid-range or in a high
moisture food, such as a pudding, a bread, a cake, a synup phase
UVI ,r~liun, a margarine, a salad dressing, a non-dairy creamer, a mellorine,
or a whipped dessert. Although a few products in this category may have
15 less than 3û weight percent water, in most cases, these foods have greater
than 30 weight percent water.
In some of these products, the water is bound and is not available to
disperse the composite. Available water is a term which describes not the
absolute amount of water contained in a product, but rather the amount of
20 water in the product that is not ~;I ,e",i~lly bound.
The composite of this invention is a cellulose, the surface of which has
been physically modified by a surfactant, with the composite assuming
some of the surface properties ~,I,a,d~ri:,lic of the surfactant. For
example, on the one hand, a cellulose c~p,ucessed with a hydrophilic
25 surfactant has a lipophobic character, easily dispersing in water without
settling, but floating in oil without di~ ly, on the other hand, a neat
cellulose clumps, rather than disperses in an oil, while a neat cellulose
disperses in water with il)::~ldl lldl ,e~us settling. This novel surface
characteristic of the col~,uce:,,,ed material is maintained even after it has
30 been washed in water. This would not be expected if the composite were
merely a simple mixture. It is obtained because the composite is not a
simple mixture, but a cellulose having the surfactant affixed thereto. Thus,
the composite can be used in systems that have a mid-range moisture
level, or a high moisture level.
WO 95/20328 2 ~ ~3 2 2 6 8 PCT/US9~/OIOOI
g
Using the guidelines described herein, a composite can be prepared
which effectively masks the objt:..liu"aL,le chalky taste and mouthfeel of
cellulose, such as microcrystalline cellulose. Thus, a coprocessed cellulose
dispersed in a food will not exhibit a chalky mouthfeel even when used in
5 high conc~"l~dlk,"s. This is true despite the opportunity, during the
s~" ,eLi, I ,es extended ,u, uCeSail ,9 of the food, for the surfactant and the
cellulose to become separated by dissolution of the surfactant in the food,
or othenwise. In contrast, an unmodified cellulose added to a similar food
c~" ")o~iLiol1 still has the chalky taste and the other properties of neat
1 0 cellulose.
The composite is used primarily as either a low calorie bulking agent or
as a texturizer. In general, any food system may potentially be improved by
using the composite to lower its fat and/or its caloric content, or to alter itsrheology or its texture~ Thus, the composite may be useful in a baked good
15 as a p, uces:,i"g agent, because the high HLB of the surfactant permits or
improves the kneading of moist dough, while at the same time the
cu"",o:,it~ is C~ JdliL I~ with and able to be incorporated into the structure
of the finished baked good, where it serves as a bulking agent. The
composite may be useful in a margarine having a mid-range or a high
20 moisture content as a pluces:,illy agent, as a texturizer, or simply as a
bulking agent. Alternatively, in a liquid spread, or in a margarine, the
~,~" ~o:,ile may serve to stabilize the system, whether the system is an
emulsion or a dispersion.
The composite is generally designed to be incorporated into those
25 systems that have an ill~ adidl~ or a high moisture level. Depending on
the particular end use, 1 to 35 weight percent co" ,,uosiL~ can be used in
such a food system. One to 20 wt % is preferred, while 1 to 10 wt % is
most preferred. The peu,e~d~e used will be a function of the desired
caloric and surface ~ dldul~ri~Lk;a of the finished food. The usage level will
30 be lower in those instances where the composite is used in conjunction with
other bulking agents or the composite is used as a bulking agent in a food
that has a low fat content to begin with. The usage level will be higher
where the composite is the sole bulking agent.
Industrial and other non-food uses are also ~;o"ltl",pldL~d. Potential
35 uses include systems having an mid-range or high moisture content, such
WO 95120328 2 1 8 2 2 6 8 ~ YS/olool ~
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as the following: water based lotions, ointments, cosmetic facial creams.
The ability to act as a fine~y-dispersible source of surfactant can be
important in such systems.
Other uses are s~lg~ect~d by the list of surfactants reported in
McCutcheon's, since the composite has many of the characteristics of the
surfactant it is made of. Thus, any use accorded the emulsifier is potentially
a use for the composite.
Because the ratio of surfactant to cellulose in the composite is variable
within broad limits, by tailoring the HLB and cu" ,posiliol1 of the surfactant
1 û portion of the mixture, and by choosing the particle size of the cellulosecomponent, cu, I l, "' " y with particular systems can be optimized for any
cu,,lt ,,,luldL~d end use. This tailoring can be dcco" "Jli;,l ,ed without undueexpe, i" ,t~ dliùl~ simply by choosing surfactants and particle sizes otherwise
known to be effective in the particular system. Such procedures are known
in the art. For example, methods of selecting surfactants, and some
s~lg~P~tinns for certain food systems, can be found at p. 404 in the "CRC
Handbook of Food Additives" (T E Furia, ed.; second edition, volume l;
CRC Press, Cleveland; 1972). HLB is described by Rosen ("Surfactants
and Interfacial Phenomena," Wiley, NY, 1978; p. 241-49). Flack and Krog
(Lipid Tech. 2 p 11-13, 1990) describe selection of emulsifiers. A list of
suitable emulsifiers, and suggestions for their use in particular foods, can be
found in industry listings, such as McCutcheon's Emulsifiers and Detergents
(MC Publishing, Glen Rock, NJ).
All suitable copruces~ g methods resuit in the fommation of a surfactant
layer over at least part of the cellulose particle's surface. This layer, which
may be either a continuous or a discontinuous layer, is suflicient to modify
the general surface .:l ,a,d.;~ .lics of the cellulose particle, and is generally
hydrophilic, but may in sorne instances be lipophilic. As a result, the
composite bulking agent, consisting of the co,ulucessed cellulose and
surfactant, is generally compatible with mid-range and high moisture
content systems. The co,ulucessecl material is very flexible, in that the HLB
of the coplucessed material can be adjusted during its manufacture to have
a HLB suitable for a particular use, simply by selecting the HLB or other
properties of the surfactant used. The COpluC~5~i"9 step may also be used
to modify or to tailor the composite functionality in food by controlling the
WO95/20328 2 ~ ~2268 PCT~uSg~/olool
particle size, the particle size distribution, the particle shape, and the
irlylt~dielllb used.
Compared to cellulose alone or to a cellulose and a surfactant added
separately to a food system, the cop,ucesbed material improves the taste of
the finished food by a reduction or an absence of the well-known dryness or
astringency which is inherent in cellulosic materials under low-moisture
conditions. This allows the use ûf cellulose as a bulking agent in materials
where it is desirable but was previously not ~:cert~hl~ and especially
allows the use of higher levels of cellulose. Thus, while prior-art cellulose
lû can be obje~;liol1dble above a few percent, the coplucebsed Culll,uObi~iOI- of
the invention can be used at levels of 10 to 20% when the d,U,UI Upl id
surfactant is selected.
In addition, the composite can make a significant improvement in the
texture of the food, especially in the mouthfeel and in the melting properties
of the food. The composite can also improve the rheology of the food being
processed by positively aflecting mixing, forming, filling, packaging, or other
p, ucesbil ,9 pa, dl I It~ltll b. The composite may alsû improve the rheology ofthe finished food. For example in low fat margarine, the use of the
composite in a margarine can biyl li~i~.dl Illy reduce the viscosity of the
margarine despite the addition of higher levels of solids, thereby improving
the coating properties of the margarine, without affecting its taste or
mouthfeel.
The inventive cop,J~,ebbed material, if made from an a~J,uluplidlt~ HLB
level surfactant, readily disperses in an mid-range or a high moisture food.
In contrast, the ull~lucessed cellulose alone, and often the surfactant itself,
may be poorly rlicrercihl~ in such systems. The copruc~ssed material
further provides an improvement some food systems, by serving as a
processing agent, a texturizer, a stabilizer, a low calorie bulking agent, or byserving as some uullllJilldliull of these functions.
The following examples are intended as a further illustration of the
invention, but not as a limitation on the scope of the invention. All parts and
pt!r.;~, lldy~S in the examples, and throughout this cre~:if~ tion and claims,
are by weight, and all temperatures are in degrees centigrade, unless
otherwise indicated.
2 ~ 32268
WO 95~20328 PCT/US95/01001
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FY~rn~le 1
Prep~r~tion of a Co~l~ucess~d C ~ CP Sllrf~t~rlt Ingredient
Avicel3 FD 006 microcrystalline cellulose a product of FMC
5 Corporation has an average particle size within the range of about 5 to 10
microns. Of this material 1846.15 9. was dispersed in 11,287.15 9. of
deionized water that had been heated to 82.2--93.3~C (1 80-200F). The
di5,ue~5i~l~ was ~,ucessed using a Giflord-Woods Colloid Mill set at 70%
speed (df,uru~ ldluly 490û rpm) and at 4û mil clearance. Then 200 g. of a
10 surface active agent, a Polycon S6ûK sorbitan monostearate a product of
Witco Corporation having an HLB about 4.7 was first heated to 76.7QC
(1 70F), then added to the Avicel dispersion in the colloid mill. The mixture
of dispersed Avicel and emulsifier was Illdil IIGil ,ed at a temperature of
71.1ÇC (16ûF) to keep the emulsifier above its melting point and in a liquid
state. The miY~ture was then hu,,,oyer,i~d at 60.08-65.6C (140-150F)
using a Manton-Gaulin ho",oyt:"i~erset at 17236 kPa (2500 pounds per
square inch) (13790 kPa (200û psi) first stage, 3447 kPa (500 psi) second
stage). The h~llloyt",i~tld mixture at 6û.ûQC (140F) was then pumped by a
Moyno pump from a holding tank to the spray head of a two-fluid nozzle
20 atomizer that was located in a Stork Bowen 91 cm (3 foot) diameter spray
dryer. The material was a~omized at 680 kPa (90 psi) air pressure using a
.254 cm (0.1 inch) nozzle and then dried at 1 75C inlet temperature and
9ûC outlet temperature. The final material was dried to 2-4% moisture and
was screened through a U.S. 60 mesh screen to produce a fine free flowing
25 powder. This material can be used for a confectionery filling such as for a
caramel a peanut butter filling or a spread.
EY~rrlDle 2
Cov,ucessed In~redient from a Cellulose Floc
Eight hundred fifty grams of Solka Floc3 2û0 FCC cellulose powder, a
product of Fiber Sales and Development Corporation a subsidiary of
Protein Te.;l " l~loyit:s, having a mean particle size 35 u was slurried into
9ûoo grams of water heated to a temperature of 93.3-C (20bF). One
35 hundred-fifty grams of sorbitan monostearate a lipophilic surfactant having
WO 9S/20328 2 1 ~ 2 2 6 8 PCT/I~S95101001
- 1 3 -
a HLB of about 4.7 and a melting point of 54.4-C (130F), was melted and
gradually added to the hot cellulosic slurry circulating through a Gifford
Wood colloid mill (10 mil clearance) to produce ",e~ a~ ,dl em~ of
the surfactant in the continuous water phase. The resulting emulsion was
passed through a two stage Manton Gaulin ll~",o~ e,- first at 17236 kPa
(2500 psi) then at 3447 kPa (500 psi), and then spray dried to form a
powder.
The spray drying was perfommed as follows: The h~" ,og~ ed slurry
was atomized by feeding it at 680 kPa (90 psi) atomizing air pressure to a
91 cm (3 foot) Bowen spray dryer having a nozzle with a .254 cm (0.1 inch)
dlullli~dliol~ opening . The slurry was fed to the dryer by means of a variable
feed Moyno pump at a rate to provide the desired outlet temperature. The
operating inlet and outlet air temperatures of the spray dryer were about
1 50QC and 80-C, ,t,~,ue.,ti,r~ily. A free-flowing powder was obtained.
C5s~ y normal cellulose particles were observed when the free
flowing spray dried powder was placed on a microslide and examined
Illi~lusco~ l'y. Heat applied directly to the microslide with a hair dryer
liquefied the particle surface layer and produced a puddling of material at
the bottom of the cellulose particles when the melt point of the lipid layer
was ~Y~eede~l The spray dried powder c~, lldil)il 19 85% cellulose and 15%
sorbitan Ino~ dldl~ was reconstituted in water at 10% solids by vigorous
hand-stirring. The cu,ulucessed powder tended to float and to collect on the
surface of the water. As a control, uncoated (not cc",rucesbed) cellulose
powder was added to water; it readily dispersed, swelled and remained
suspended for several minutes.
F~rf~rnple 3
Dry Corul ~ C~ U
30 Mechano Fusion is a ~.,l ll ,ology for cop, O~e:.:,i"g two or more
materials to obtain a modified material in which one of the materials is
- deposited onto the surface of another. The technology is based on using
high intensity mixing and a compaction device. Ninety grams of Avicel~
FDû06 microcrystalline cellulose, a product of FMC Corporation, and 10
grams of Polycon~) 60 sorbitan monostearate, a product of Witco Corp.
W095/20328 2 1 82268 PCT/US9~/01001
- 14 -
having an HLB of about 4.7, were dry blended and placed in the Mechano
Fusion(~ AM-15 ~;oplucessor, a product of I l~sohc.~d Micron l"l~l"dliol~al
Inc. Shear was generated by the high intensity mixing and cor,,,uaulioll and
was monitored by an increase in the temperature of the powder. The
5 powder was mixed, CGI I ,I.a.;l~d, and scraped off of the wails of the chamber and the process was repeated. During the process, the temperature
increased because of the intense shear. For this particular sample the
process was stopped after the temperature reached 71.1 ~C (1 60F) for 5
minutes, which allowed the surfactant to melt.
The resulting dry, cup,ucessed powder dispersed easily in oil,
siu~ I 'iUdl Illy faster than microcrystalline cellulose alone. When added to
water the col ,ucessed powder floated on the surface; it would wet and
settle to the bottom of the flask only after prolonged stirring; however, a
non-co~,ucessed cellulose, such as the Avicelt3) FD006 microcrystalline
15 cellulose, settled to the bottom i,,,,,,edic-l~ly. This water washed composite,
after prolonged high shear stirring in water and after the water was
decanted, was air dried to a constant weight. This dried powder also would
not wet easily when added to water indicating that the surface of the
cop,ucesbed microcrystalline cellulose was still modified compared to
20 untreated microcrystalline cellulose.
Fx~rnple 4
Cu~u,u~esbi"g in a Non-A~ueous P,ucesbi"u Fluid
An altemative method for coating MCC with a surfactant is by dissolving
the surfactant in a solvent, adding the dissolved surfactant to MCC, mixing
the MCC with the surfactant and evaporating the solvent. Thus, 10 9 of
Polycon 60~) sorbitan " ~ul lObl~:dl dl~, a product of Witco Corp having an
HLB of about 4.7, was dissolved in 100 9 of 2-propanol at 60C. Then 90 9
of fine grind MCC was added to the solution and stirred with a laboratory
mixer for 5 min. The resulting paste was spread in a 15 cm (6 inch) cake
baking dish and dried at 5ûC. The resulting powder was evaluated in a
manner described in Example 3. The powder perfonmed very similarly to the
powder in Example 3.
WO 95120328 2 ~ 8 2 2 6 8 PCTtOS95101001
- 15 -
F~Rrnple 5
Use in P~Rnllt Rutter.
A sample of coprocessed microcrystalline cellulose composite prepared
5 as in Example 1 was i,,co,,uo,dLed and tested in a fommulation for reduced
fat peanut butter as a bulking agent according to the following procedure:
To 100 g of a cul "" ,~, Uidl creamy peanut butter was added 10 g of the
composite; and, as a control, 10 9 of the parent, non cuu,ucessed cellulose
was added to a COI~a~ ulldi~g 100 9 sample of the same cu"""~,-,ial
10 'creamy' peanut butter. The samples were mixed in a Hobart mixer for 10
minutes at speed #1; then mixed for 30 minutes at speed #2. Between
mixing sequences, any wall build-up was retumed to the general mixture
using a spatula.
The product with the composite had a creamy texture and was
5 smoother than a c~" ,pa, dL,le material made using the parent cellulose. The
sample made with cellulose alone was dry and chalky, was slower to melt,
and was more viscous after melting, compared to the parent peanut butter
or to the peanut butter made with the composite.
F~Rrnples 6 (a-o)
Use in ChO~ Rtf!
Cup~uuessed co""uosiliol~s and control c~"~po~iliol1s using cellulose
were used in the following procedure for making chocolate. The amounts
and p~`u,uo~liul~s of the various non-cellulose i,Iylt~ -are variable in the
art. In the following example of a basic chocolate recipe, cellulose or a
coplu~essed cellulose/surfactant ingredient is assumed to be added at 10%
of the weight of the entire co~uu~iLivll. Addition of cellulose-based
i, Iyl tldi~l ,ts at other levels (5%, 13%) was also done; the d,U~I U~dl I Idltl use
levels can be found simply by altering the weight of cellulose added.
1. Mix chocolate liquor (9%), sugar (45%), milk powder (for milk
chocolate) (14%), a portion of cocoa butter (about 15%, of a final total of
about 22%), and cop, ocessed material or control cellulose (at 10% when
present), in a Sigma/~ mixer for 10 to 20 minutes with a jacket temperature
35 set at 54.4C (130 F). (Dry i"yl~di~ r are plt,bl~l~ded prior to mixing.)
~10 95120328 2 ~ 8 2 2:~ 8 PCT/US95101001
- 16 -
Adjust the cu"~ "cy of the final dough mass with either added cocoa
butter or a longer mixing time.
2. Refine the dough mass il"",edid~ly on a Day 5'' x 12", 3- roll refiner.
Adjust the feeder rolls to deliver consistent mass to refining rolls; adjust therefining rolls to reduce the particle size to a unifomm minimum of 20 microns.
For milk chocolate, cooling water at 14.4C (58F) may be needed to
maintain a finished refined mix temperature of under 60.0C (1 40F); dark
chocolate can be ,u,ucessed at a higher temperature.
3.& 4. Conching 1 and 2: Conch in either of two continuous prucessol:,
set in series for a continuous process; or conch for 8-12 hour in a Sigma
mixer for a batch process. First, set to dry conch; second set to wet conch:
add cocoa butter (the rest of the 7% saved from the first step) and lecithin
(û.5%) if required to reduce process viscosity in the finish conch. Product
temperature during the process should not exceed 87.8C (19ûF) for dark
chocolate, or 65.6C (150F) for milk chocolate.
5. Temper the finished chocolate as follows: Pour out about 2/3 of the
warm finished chocolate onto a marble table. Spread the chocolate into a
thin layer about 64 cm (1/4 inch) deep onto the table. Work the chocolate by
scraping and ,u~,u,ua,ii"9 until the mass is cooled to 30.0C (86F) for dark
chocolate and 27.8C (82F) for milk chocolate. This will form stable seed
crystals of cocoa butter. Reintroduce this cooled mass back into the
container and mix vigorously with the rest of the chocolate. The final
temperature should reach 33.3C (92F) for dark chocolate and 30.0
(86F) for mi~k chocolate in order for the entire mass to now crystallize into
the most stable crystal fomm for cocoa butter.
6. Pour the tempered chocolate into moulds and tap to even the mass
and remove excess air. Cool quickly with good ventilation at 1 8.3C (65F).
Cooling will take about 40 minutes. Gently twist and remove the cooled
chocolate from the moulds once the chocolate has fully cù, Illd.;lt,d, the
store the chocolate at 21.1C (70F) to develop optimum gloss and maintain
proper temper.
The finished chocolate product produced with a cu~.,ucessed
cellulose/surfactant material showed several improvements over a
chocolate product with cellulose alone. In some variables, it was also an
improvement over conventional chocolate. Among these improvements is a
wogs~20328 2 1 822~ P ~
- 17 -
lower process viscosity and yield value, which can be dramatic at 10% and
above of the cuu,ucessed material, which is superior to control material
containing cellulose alone. These improvements make it much easier to
coat cu"~ iollely to a defined thickness and uniformity with chocolate
5 Cullld;llill9 the inventive culllluositiol~. In addition, with the co~lucessedmaterial, in contrast to cellulose, a higher level of non-nutritive material canbe i, Icul,uo,dL~d without adverse taste effects, which leads to a greater
reduction of fat and total calories for the finished food.
Also, the coplucessed material d~lllulla~ldled a great stability in use. In
10 the extended ~,uces~i"g required to make chocolate, there was ample
opportunity for the surfactant to become detached from the surface of the
cellulose. It is evident from the results of the testing shown below that at
least an effective layer of surfactant remained on the cellulose, so that it didnot become agy,~ydl~d and did not revert to the taste of Ul ", lo ii~i~d
1 5 celiulose.
Sensory Ev~ tin~ of Milk Choc~l~t~c
Samples of milk chocolate made by the above method with
cop, u.,essed col "po~iliuns and with cellulose were evaluated r~ cly
for taste and texture. C~,u,uces~i"g was by the method of Example 1, using
the Avicel~)FD006 microcrystalline cellulose of Example 1, or a related
material Avicel(g) FD008 microcrystalline cellulose, having a siy, ,i~i~,c,, Illy
larger median particle size (8 ~) than FDOû6 (about 6 ,u). Particle sizes
25 were measured on a Horiba 7000 particle analyser. The results are
reported in Table 1.
In Table 1, "#" denotes an example number, "ratio" denotes the wei~ht
percent surfactant in the cup,ucessed c~,,,,uo~iliol1~ and "% in Choc"
denotes the amount of cellulose or copluces:,ed material added as in step
30 1. Evaluation was by an expert infommal sensory evaluation panel.
WO95120328 21 82268 PCI'IUS95/01001
- 1 8 -
Ia~QL
Effect Df ~ tiYes in ch
# Cellulose ~ rt~t F~tir % in Chor FV~I"~ti~ ~
6a (milk chocolate control, no additives) none (standard of
reference)
6b FD006 (none) 10% less taste, slow
melt,slightly chalky
6c FD006 ~none) 5% difference less, but
still detectable
6d FD006 sorbitan ",olloOI~a,dle 20% 6% no ~ i"ess,
like standard
6e FD006 sorbitan monostearate 20% 10% no chalkiness; a little
greasy
15 6f. FD006 sorbitan ~ )llOOIe~aldl~ 10% 10% Otandard - no
dt!le~,ldbld difference
69 FD006 sorbitan monostearate 6% 6% slow melting, palate
adhesion
6h FD006 sorbitan monostearate 6% 4% almost standard
6i FD006 soy lecithin 20% 6% oxidized lecithin
taste; not chalky
6j FD006 sodium stearoyl lactylate 20% 6% detergent off-
taste, not chalky
6k FD006 glycerine 10% 6% off flavor, waxy
texture
61.FD006 polydextrose 20% 6% poor texture, off
flavor
6m FD006 ~ldlludt~ 10% 6% very chalky, gritty
6n FD100 (none) 4% very chalky, dry
These tests show that:
1. With a preferred surfactant for a particular food, in this case sorbitan
monostearate for milk chocolate, very high levels (at least 10%) of a
co,l~r,.~eOOed cellulose/surfactant ingredient can be incorporated with no
35 effect on texture or taste.
W095~20328 21 8 2 2 6 8 PCINS95/01001
19
2. With other surfactants diflering in HLB, poor taste can result, even if
,e:,s is masked. The most c~lcceccfl ll surfactant employed in this
Example 6, sorbitan mu,,osl~d,dl~, had a HLB of about 4.7. Emulsilac SK,
sodium stearoyl lactate, a Witco product that has an HLB of 20 was used,
5 and it appeared to work better as moisture levels increase. Lecithin with an
HLB of about 5 and mono,di-glycerides with an HLB of about 2.8 gave taste
notes intrinsic to their c~ )o::,iliol~5. Surfactant intrinsic taste is also a
variable commonly cu, Isicler~d in food manufacture.
3. Co~ ,ces~i"g with materials not of the invention, as in samples 6k,
10 61 and 6m, failed to mask the chalky taste of the cellulose and/or imparted a bad texture, even at low use levels.
EY~rnFle 7
PrP.r~r~ti~ of .~rnples for Ql l~ntit-': ^ EvA~ t~ of Sensor,v Effects
A standard simple test system was used and prepared by the following
recipe. In a 600 ml. beaker, 250 grams. of a hard fat, cocoa butter, was
melted by heating on a heating mantle. With constant mixing, using a
Caframo mixer set at 500-1000 rpm speed, a quantity of 12.5 grams., 25.0
20 grams., or 50 grams., of the cop,ucessed ingredient was added and
dispersed in the melted fat by stirring. The fat was at a temperature of
48.8QC-60.0QC (120QF - 140QF), which is above the melting point of cocoa
butter.
The me~ted fat containing the dispersed material was poured into forms
25 of about 2.54 cm (1 inch) square (small polyethylene weighting boats). The
samples were then set in a freezer for 30 minutes to 1 hour to 'setl the
dispersed material in the fat. These samples with varying levels of
il Iyl ~ditll Itb were tasted by a specific sensory protocol to characterize andquantify dir~ ces.
FY~le 8
OLI~ntit~tive Senso~y RP~:I lltc
A fommal sensory protocol was used to quantitify taste and texture
35 di~er~"ces, using standard sensory panel testing methods. This sensory
... . .. . .
Wo 9S/20328 2 1 8 2 2 6 8 PCTIUS9~101001 ~
- 20 -
protocol identified three groups of attributes affecting the mouthfeel, which
were important in ~"del:,Ld,~di"g the effect of illcul~oldlillg cellulosic
materials in a non-aqueous/low moisture system. These attribuee groups
were a~l,i"g~"cy-related, described as drying, roughing, puckering;
5 particle-related, described by overdll amount of particles, size, .;l -'k:. ,ess;
and melt- related, described by melt rate, melt Collbi~ Cy (homogeneity),
and by residual mouth-coating.
The results of the testing showed improved mouth feel ~I,a,d.l~ ,lics in
10 all three attribute groups. Cellulose alone had a ~ùl~sid~,dule gritty or chalky
feel dt,~enui"g on the particle size. The co~,ucessed cellulose/surfactant
material siy, li~i~,dl Illy reduced those effects. There was also an
improvement (decrease) of the ~drying, roughing, puckering" effect
especially at the higher use levels of the cu,u,ucessed material in the cocoa
15 butter medium. Finally, there was an improvement in melt consistency by
using a cu~,ruc~ssed material. All these improvements together gave a
much more palatable texture.
The averaged results obtained by nine taste testers on the variable
"chalky" were obtained, using materials prepared as in Example 7. The
20 cup,uce:,:,ed illyltdi~ , were prepared as in Example 1, using Avicel~
FD006 microcrystalline cellulose ("cellulose"), a product of FMC Corporation
cu~,,uce~sed with 10% of sorbitan ",onoal~d,dl~ (sample US"). Results are
shown in Table 2. The numbers obtained are the perceived "~ 'k:. ,es:,",
higher numbers indicate a more chalky mouthfeel. Note that the perceived
25 values of the control (no additive) material vary between tests over a range
of 0.7 units.
3û
WO 95120328 2 ~ 8 2 2 6 8 PCrlUS95/01001
-- 21 --
PRI~ive Ch~lkiness
tive tyr~e: CP~ CR OnIY Cu~uc.3ssed "S"
additive use level:
no-additive control 2.4 1.7
5% 2.9 2.1
1 0% 4.8 2.7
10 20% 7.2 2.7
At 5% addition, the u",u,ucessed Gellulose was not significantly chalkier
than the base cocoa butter; however, at 10% and 20% addition, the
cellulose-only samples were very :,iy" " Illy chalky. The copruce~sed
15 material was similar to the no-cellulose control at a low level of addition; at
higher levels, however, the cuplucessed material increased in ul l " ,ess
only slowly with use level, whereas the cellulose-only control increased
rapidly in chalkiness with increasing use level; and even at a use level of
20% the co~rucess~d sample was not aiyl liri~;dnlly higher than the control
20 level, while the cellulose-only sample was :jiy~iricdl Illy chalkier.
EY~rnrl~ 9
Dispersion of S~ t~nt
A cop, ucessed material was prepared as in Example 1 with the
exception that a small amount of the oil-soluble dye Oil Red O was used
with the surfactant. As a control, the surfactant, sorbitan monostearate,
was melted, mixed with an equivalent amount of dye, cooled, and cut up
into pieces. When added to a room temperature liquid soybean oil, the
co~,ucessed cellulose-surfactant ingredient easily dispersed, producing a
smooth viscous suspension, and the dye was extracted from the particles
into the oil. When pieces of dyed sorbitan monostearate were dispersed
into room temperature oil, the pieces illlllledidlt:ly settled to the bottom of
the container without dissolution of the surfactant, and the dye was not
35 siy~ d"lly extracted from the particles. When the solution was heated,
W095120328 2 1 82268 PCTIUS95/OlO01
-22 -
the particles dissolved and the dye was extracted. This d~ oll~Lldl~s that
the cu~,uc~ssed material of the invention can also act as a method of
dispersing surfactants into a food or other system.
FY~rnple 1 Q
Fat Ph~cP Truffle
The following is one method for preparing a fat phase truffle. Dark
chocolate is heated in a, lli~;lu.~ C set at full power for 5 minutes to heat itto a temperature of 54C, then placed in a bowl and cooled to 32-C. Nut
paste, melted vegetable fat, and flavoring are then added, and the mixture
is mixed using a Hobart paddle mixer, first at about speed 1. The mixer
speed is then increased to speed 2, with either the composite or the
microcrystalline cellulose being added with mixing.
The admixture is poured into and spread in a shallow pan; then it is
cooled to 30-C or lower, until it is sufficiently fimm to scoop with a cookie
dropper or a melon scooper; after which it is rolled and dusted with a cocoa
powder, using dutched cocoa powder, which contains 10-12% fat.
The truffle containing the composite tastes the same as the tnuffle that
contains no cellulose ingredient, and has a better taste and texture than
cellulose alone; in this example the use of either the neat cellulose or the
composite results in a product having an dp,ulu,~ ldl~ly 10% reduction in fat
in the formula, as compared to the control.
~
F~t Ph~CP Tr~fflP
Illylt:di~llts Control Neat Ce~lulose Composite
o/OI grams /O/ grams %I grams
Dark Chocolate 62.18% 56.99% 56.g9%
12ûO grams 1100 grams 1 100 grams
Hazelnut Paste 31.09% 31.09% 31.09%
600 grams 600 grams 600 grams
WO 95120328 2 1 8 2 2 ~ 8 PCTIUS9~/01001
- 23 -
Hydrogenated 6.22 % 1.45% 1.45%
Coconut Oil 120 grams 28 grams 28 grams
Rum Flavor 0.52% 0.52% 0.52%
10 grams - 10 grams 10 grams
Composite 0% 0% 9.95%
0.00 grams 0.00 grams 192 grams
Neat Cellulose % 9.95% 0%
0.00 grams 192 grams 0.00 grams
Total 100.00% 100.00% 100.00%
1930 grams 1930 grams 1930 grams
Prefenred illyl~di~ll;d.
Dark chocolate couverture
Pure hazelnut paste
5 Partially hydrogenated palm kerneUcoconut, Pureco 90/92, a product of
Karlshamns Co.
Natural and artificial Jamaican rum extract FA 34, a product of Virginia
Dare.
Avi~el3~"i~ ,u~.,ystalline cellulose, Avicel is a l,dd~l"alk of the FMC
1 0 Corporation.
Composite: 90% Aviul7'~" ,i- ~u~ ,ystalline cellulose/ 10% sorbitan
IllUIlO~ dldtt~.
FY~rnple 1 1
Caramel is a synup phase confection having a sugar synup base of
water soluble c~" ,~ùl1~1 ,ts. Into this base other materials are dispersed to
fomm taste and texture. These C~"~pOI1t",ts include sweetened col1dtsl1sed
20 milk and butter oil. The milk solids spe~ i~ically the proteins in the milk
solids, react with the reducing sugars to produce the Maillard reaction
known as '~ a,,,,eli~dliu,~.' That reaction provldes the characteristic color
and flavor of cammel. The butter oil provides luibricity to the co, 1~t~1tiV115.In a caramel, the composite functions as a texturizer, which pemmits the
25 production of a higher moisture fommula, thus giving the manufacturer an
.
wo 95/20328 2 1 8 2 2 6 8 PCIIUS95/01001
- 24 -
opportunity to reduce the cost of the caramel. The higher moisture also
pemmits a process time reduction because not as much water has to be
boiled off to get the proper structure for the soft caramel. Typically each
caramel has the same i"y,t~die"l~i but different degrees of softness,
5 s~",t~li",es called ~llc~ 5s, which is controlled by the Illodifi~dLi~,) of the
moisture content. Typically, softness varies with moisture content over a
range of from 6 to 12 % moisture based on the weight of the caramel, with
very noticeable changes in the texture and flow ullald~ , of the
caramel as it increases in overall moisture content at 2% il~
The use of the composite provides a higher moisture caramel with the
same texture and flow chard~ ,s as a lower moisture caramel; thus,a
caramel can be made that will have similar texture and flow properties as a
caramel that has an C,UplUXillldll~ly 2 % lower overall moisture content. For
example, this product permits the production of a caramel with 14%
15 moisture, that will have the same texture and flow as a traditional caramel
having 12 % moisture. The composite pemmits control of graining and cold
flow.The texture of the caramel made with the composite has d,U,UlU~illldl~ly
2% more moisture and 33% less fat than does the control, and is as good
as the control. The composite also provides better tooth release and eating
20 quality.
The caramel is prepared by first dissolving salt and then dissolving
sugar in water. The solution is brought to a boil at 11 oec. While
l,.a:.,lcli"i"g this temperature, the following illyl~dit~ are added with
stirring: corn syrup, followed by lecithin, sweet colldt"lsed skim milk, butter
25 oil, and then a slurr,v of composite dispersed in 200 grams of water. The
resultantmixtureiscookedto110eC,andisthenca""~ edat118QCwitha
controlled cook time of about 21 minutes. Then 200 grams of water is
added and the mixture is quickly brought to a reboil at 11 8QC for 12
minutes, except that for the caramel containing 10% composite reboil
30 occurs at 114QC. Vanilla is then added with stirring, followed by cooling themixture to goec~ This mixture is then transferred onto a slightly greased
sheet tray, cooled to room temperature, and cut to any desired shape.
The caramel containing the composite is comparable in taste and
texture to the caramel without the composite, and has a better texture than
35 caramel with cellulose alone.
WO 95/20328 2 1 8 22 6 8 r~"~l~ ''tlOOI
-2~ -
~g
Caramel
I~yl~di~llL~ Control Composite Composite
- /O/grams /Olgrams /Olgrams
Sugar 20.21% 18.94% 18.94%
(6809) (6809) (6809)
Water 13.44% 18.89% 18.89%
(4529) (6789) (6789)
63 DE Corn Syrup 33.65% 31.53% 31.53%
(11329) (11329) (1132g)
ed 20.21% 18.94% 18.94%
Condensed (6809) (6809) (6809)
Skim Milk
Butter Oil 11.77% 6.69% 6.69%
(3969) (2409) (2409)
Vanilla 0.30% 0.28% 0.28%
(109) (109) (109)
Lecithin DA 51 0.21% 0.19% 0.19%
(79) (79) (79)
Salt 0.21% 0.19% 0.17%
(79) (79) (79)
Composite 0% 0% 4.35%
(09) (09) (156.09)
Neat Cellulose 0% 4.35% 0%
0.00 9 156.0 9 0.00 9
Total 100% 100%, 100%
(33649) (3590g) (35909)
Preferred illyl~
Dixie Crystals extra fine granular sugar, Savannah Sugar Refinery,
5 Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE corn syrup, A.E. Staley Manufacturing,
Co.
Sweetened c~"~dtll ,~ed skim milk, Galloway Co.
Anhydrous milk fat, Mid-America Farms
Two-fold vanilla extract, Virginia Dare
. .
WO95120328 2 ~ 82268 PCTIUS9~/01001
-26 -
Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
Premier fine flake salt, Cargill Salt Division
Avicel~ FD 006 microcrystalline cellulose. Avicel is a trademark of the
FMC Corporation.
Atmos(~150 K glycerol ~ùl~o~ ardl~ having an HLB of 3.5. Atmos is a
Ildd~l"a,k of Witco Corporation.
Composite is a particle with a median size of a,cl.lu,~i,,,d~ly 1û micron
that is an 90/10 w/w Avicel(i D FD008 microcrystalline cellulose/Atmos(!~1 50K
glycerol monostearate.
EY~rnple 12
Fud~e
Fudge, like caramel, is a synup phase co"tt,~.liol-, however, unlike
caramel, fudge includes sugar crystals to shorten its texture; as a
consequence, fudge is sometime referred to as a grained confection.
The fudge is prepared by first dissolving salt and then dissolving sugar
in water. The solution is brought to a boil at 11 ûQC. While maintaining this
temperature, the following ingredients are added: corn synup, lecithin, sweet
col-d~"sed skim milk, and butter oil; then followed by a sluny of the
c~" ",osilt:, which slurry hacl been prepared by dispersing the composite in
200 grams of water. The resultant mixture is first cooked to 110QC, and
then Cd~ ed at 115QC. Then 20û grams of water is added and the
mixture is quickly brought to a reboil at 11 8QC for 12 minutes, except that forthe 10% composite containing fudge, reboil occurs in 7 minutes at 114QC.
Vanilla is then added with s~irring, followed by cooling the mixture to 90QC.
Add icing sugar predispersed in sorbitol to set the sugar crystals to grain.
This mixture is then poured onto a slightly greased sheet tray, cooled to
room temmperature, and cut to any desired shape.
3û The recipe used for the control and two different products, one
containing a composite, the other containing a neat cellulose, are described
in Table 5. The fudge containing the composite has d,UUlU~illldlt~ly 2%
higher moisture and ~ ,, lit;Cdl Illy (67%) less fat than the control; yet, the
fudge containing the composite is co",t,aldble in taste and texture to the
control and has a better texture than does the sample with cellulose alone.
WO 95120328 2 ~ 8 2 2 6 8 PCTIUS95/01001
-27-
Iak~
Fudge
Illyl~di~ Control Neat Composite
Cellulose /O/grams
%Igrams
Sugar 25.04% 18.54% 18.54%
(11329) (1 1329) (1 1329)
Water 17.52% 38.92% 38.92%
(7929) (23769) (23769)
63 DE Com 25.04% 18.54% 18.54%
Synup (11329) (11329) 11329
S~va~ ed 15.04% 11.14% 11.14%
Condensed (6809) (6809) (6809)
Skim Milk
Butter Oil 11.77% 1.96% 1.96%
(5329) (1 1 9.69) (1 1 9.69)
Icing Sugar/ 2.50% 1.85% 1.85%
Fondant (113.2) (113.29) (113.29)
Sorbitol 2.50% 1.85% 1.85%
(113.29) (113.2g) (1 13.2g)
Vanilla 0.22% 0.16% 0.16%
(1 g) (1 og) ( 109)
Lecithin DA51 0.19% 0.14% 0.14%
(8.5g) (8.5g) (8.5g)
Salt 0.19% 0.14% 0.14%
(8.59) (8.59) (8.59)
Composite 0% 0.00% 6.75%
(9) (09) (412.49)
Neat Cellulose 0% 6.75% 0%
(0.00 9) (412.4 9) (o.oo 9)
Total 100% 100% 100%
(4521.49) (6105.49) (6105.49)
WO95/20328 2 ~ 82268 F~~ '[inOI ~
- 28 -
Preferred illyl~di~llL~.
Dixie Crystals extra fine granular sugar, Savannah Sugar Refiner,
Savannah Foods and Industries, Inc.
Staley Sweetose 4300, 63DE corn synup, A.E. Staley Manufacturing
5 Co.
S~ "ed ~iun.i~llsed skim milk
1 2X fondant and icing sugar
Neosorb liquid sorbitol, 70/02, Roquette Corp.
Anhydrous milk fat
Two-fold vanilla extract, Virginia Dare
Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
Premier fine flake salt
Avicel(~ FDO08 microcrystalline cellulose, Avicel is a trademark of the
FMC Corporation
Atmos~150K glycerol Illullo~ aldlt! having an HLB of 3.5. Atmos is a
Ll ddt:~ I Idl k of Witco Corporation.
Composite is a particle with a median size of d,UptU~ Idlt~ly 1 0 micron
that is an 90110 w/w Avicel~9 FD008 microcrystalline celluloselAtmos~1 50K
glycerol IllUIlO~ dld~
FY~nple 13
Nougat
Use the following procedure and the recipe provided in Table 6 to make
25 a nougat. First p,t!di~ e the microcrystalline cellulose control or the
composite in enough water to make a slurry or a paste. Dissolve sugar in
water; add conn syrup and malt and cook to 1 26C. Add the p,t~ yer~ed
microcrystalline cellulose control or the composite at this time. Dissolve egg
albumen in water and invert sugar and whip in a Hobart mixer with a wire
30 whip, starting with the slowest speed but ~,ug,~ ,i"g to the highest speed
for the final whip. Then add cooked syrup and whip to a density of 0.4-0.5,
again mixing at the highest speed. Then add cocoa powder and icing
sugar; follow this with fat addition with slow mixing. The fat must be melted
to a liquid before this addition; then transfer the flnal mixture onto a slightly
35 greased waxed or poly coated paper; cover overnight; then cool, cut to
WO 95120328 2 1 ~ 2 2 5 8 PCTIUS95101001
-29 -
shape, and enrobe in chocolate. The two samples are similar in taste and
- in texture to the control.
Iak~
IlIy~ Control Neat Cellulose Composite
/O/ grams /O/ grams /O/ grams
Sugar 27.43% 25.29% 25.29%
1300 grams 1300 grams 1300 grams
Water 8.44% 15.56% 15.56%
400 grams 800 grams 800 grams
63 DE Com 33.76% 31.13% 31.13%
Syrup 1600 grams 1600 grams 1600 grams
Malt Extract 0.84% 0.78% 0.78%
40 grams 40 grams 40 grams
Egg Albumen 0.84% 0.78% 0.78 %
40 grams 40 grams 40 grams
Water 6.33% 5.84% 5.84%
300 grams 300 grams 300 grams
Invert Sugar 10.55% 9.73% 9.73%
500 grams 500 grams 500 grams
Cocoa Powder 2.11% 1.95% 1.95%
100 grams 100grams 100 grams
Icing Sugar/ 2.11% 0.97% 0.97%
Fondant 100 grams 50 grams 50 grams
7.59% 4.4% 4.4%
360 grams 226 grams 226 grams
Cellulose or 0% 0% 3.58%
Composite 0.00 grams 0.00 grams 184.0 grams
Neat Cellulose 0% 3.58% 0%
0.00 grams 184.0 grams 0.00 grams
Total 100.00% 100.00% 100.00%
4740 grams 5140 grams 5140 grams
Preferred illyl~di~llts.
Extra fine granular sugar
Wo 95~20328 2 f ~3 2 2 6 8 PCT/US95/01001 *
-30 -
Staley Sweetose 4300, 63DE corn syrup, a product of A.E. Staley
Manufacturing Company
Malt Extract # 102 medium, a product of Malt Products Corporation
Egg white solids, spray dried, P-110, a product of I I~i. ",;, Iybt~l I Foods, Inc.
5 Nulomoline invert syrup, Ingredient Technology Corporation
Dutched 10-12% fat cocoa powder, PD 205, a product of Cocoa Bany
1 2X fondant and icing sugar, a product of American crystal Sugar Company
Partially hy.l,ugelldlecl palm kemel/coconut oil, Pureco 90/92, a product of
Karlshamns Co.
Avicel(~) FDO08 microcrystalline cellulose. Avicel is a trademark of the
FMC Corporation.
Triodan55 polyglycerol ester, a product of Grinsted Products, having an
HLB of 6.8.
Composite is a particle with a median size of a,u~Jru~;",dl~ly 8 tol2
micron that is an 90/10 wlw Avicel(~) FD008 microcrystalline
cellulose/Triodan 55 polyglycerol ester.
F~rnple 14
ChûcnlAt~ Chir
A typical chocolate chip is about 30% fat. The chocolate chip is a dark
chocolate that has been prepared as in Example 6, with the exception that it
is deposited as a drop. The sensory result good for each of the respective
ul lO~UIdL~S.
F~rnple 15
Puddina
A pudding is prepared, as follows.
First a composite is prepared, as follows: A co~",cessed fine particle
size microcrystalline cellulose (mcc) having a 6 to 8 micron median particle
size, is cop,ucebbed at a 8û to 20 weight ratio with a Emulsilac~SK sodium
stearoyl lactylate (ssl) (a product of Witco, having an HLB 20) and dried to a
fine powder according the the procedure of Example 1.
wo ss/2032s 2 1 ~ 2 2 6 & PCT/I~S95101001
- 31 -
The pudding is prepared using the illyl~ L~ as specified in Table 7,
by first mixing the dry i, ~y~dienl~, then adding the ingredient mixture to cold
milk; followed by blending the milk with those i, Iyl~
The mixture is stirred and cooked in a double boiler until thickened at
about 82.2QC (1 80QF), at which time the heat is reduced to a medium setting
and cooked with continual stirring for about 15 minutes.
The resulting mixture is cooled slightly within the range of about 48.9QC to
60.0QC (120QF to 140QF); vanilla is then added; and the resulting mixture is
poured into molds which are placed in a refrigerator and cooled for 1 or 2
1 0 hours.
The Blanc Mange made with the composite is as tasty as that made
without colll,uoaila~
~
Il ,u, ~dit" ,t~ Control Composite
Weight % Weight %
1% Fat Milk 84.86 84.86
Sugar 10.37 9.37
Corn Starch 4.53 4.53
80%mcc/20%ssl 0.00 1.00
Table Salt 0.13 0.13
Two-fold Vanilla 0.11 0.11
Extract
Total 100.00 % 100.00 %
Preferred l~yl~di~nl:~.
Emulsilacæ sodium stearoyl lactylate, a product of Witco Corporation,
20 having an HLB of 20.
A ",;c,u-"~ " ,e cellulose having a median particle size of 6 to 8
microns.
Composite is a particle with a median size of 10 to 15 microns that is an
80/20 w/w microcrystalline cellulose/Emulsilac~ sodium stearoyl lactylate.
WO 95/20328 2 1 8 2 2 6 8 PCrlUS95/01001
-32 -
FYArnple 16
Use in a E~read
A bread dough is made by mixing 29 kgs (63 pounds) of a wheat flour,
.68 kgs (1.5 pounds) of table salt, .68 (1.5 pounds) of yeast, 16 kgs (36
pounds) of water, and .45 kgs (1 pound) of a lard. The mixture is allowed
to sit for 4 hours, and then baked in an oven at 1 76.7eC (350F) for one
1 0 hour.
A second bread dough is made by mixing 25.9 kgs (57.2 pounds) of
wheat flour, .68 kgs (1.5 pounds) of table salt, 2.86 kgs (6.3 pounds) of
composite prepared as in Example 2 (with the exception that Myverol SMG
succinylated monoglycerides, a product of Eastman Chemical Products,
Inc. having an HLB of 4 to 6, was used as the surfactant), .68 kgs (1.5
pounds) of yeast, 16 kgs (36 pounds) of water, .23 kgs (0.5 pounds) of lard.
This mixture is allowed to sit for 4 hours, and is then baked in an oven at
350F for one hour.
One hour after the breads have been removed from the oven, they are
compared. The taste and texture are culllpdldble
FYArnple 17
Low FRt Mf~At
A low fat meat can be prepared using the following procedure, and the
illyle~ specified in Table 8. First, trim pork and beef then blend to
make a 50:50 mixture at desired fat levels. Chop a lean meat portion, add
salt, sodium nitrite and half the volume of water as 50% water/50% ice; then
add the remaining dry i"~ di~"~, then add what remains of the water and
the fat meat blend. Run this mixture through an emulsifier with a 0.4 mm
plate; stuff the mixture into casings; cook it in a smokehouse using gradient
heating with fast air circulation; then shower it; chill it; peel it; and vacuumpackage the final product.
WO 95120328 2 1 8 2 2 6 8 r ~ clool
33
For evaluation, the products are simmered in water and served wamm
without .o~ "~"~s. A sensory p,~l~r~:"ce panel can then evaluate the
products for p,t,~ ce evaluation using a 9-point hedonic scale on which
a score of "9" ,~p~se"L~ an excellent product and a score of "1" l~pl~s~"l~
5 an extremely poor product.
Using this evaluation process both the control and the composite
Culildil ,i"y sample obtain a score of 6 to 7.
Iak~
1 û Low FAt MI~At
Illyle ~ 1,ts Control Composite
% %
Lean Meat Blend 2û.33 33.92
3.6% Fat
Composite û.ûO 1.5û
Fat Meat Blend 52.47 24.38
48.1% Fat
Water 21.73 34.43
Salt 2.20 2.20
Seasoning 3.22 3.22
Sodium û.04 0.04
Erythorbate
Sodium Nitrite 0.01 0.01
Carageenan û.00 0.30
Tota! 100.00% 100.00%
Iliyl~ iit",1:,.
Gelcarin(~) XP80û4 carageenan. Gelcarin is a trademark of FMC
Corporation.
Composite is a particle wlth a median size of d~J~Jru~-illldlely 15 to20
micron that is an 80/20 w/w Avicel(l~)FD008 microcrystalline
cellulose/Atmule~4K mono and diglycerides. Avicel is a trademark of FMC
Corporation. Atmul(g 84K is a surfactant manufactured by of Witco
Corporation having an HLB of 2.8.
. .
WO 95120328 2 1 ~ 2 2 6 8 PCT/US95/01001
-34-
EXAMPI F 18
R~ d Fat Ch~ tP Mousse
A reduced fat chocolate mousse can be made using the i"yl~di~:"ts
5 specified in Table 9, as follows. In a first container, dry blend sugar, non-fat
milk, milk chocolate cnumb, cocao, milk protein, modified starch, gelatin,
emulsifier and carrageenan. In a separate container disperse a
cellulose/surfactant composite in water with a high speed mixer, preferably
of the Silverson type, with about 10 minutes of mixing; then add the dry
10 blend from the first container with continuous stirring. While stirring, bring
the heat up to 80~C using a steam jacketed kettle. I lvi "Oyt "i~e the mixture
at 180 kg/cm2 to insure proper mixing; then cool to 15QC. Once cooled to
5~, aerate and then deposit into co~ .;.,e,~.
The chocolate mousse made using the composite is at least as good as
5 the chocolate mousse made using neat cellulose.
Reduced Fat Chocolate Mousse
Ingredients Cellulose-no composite Composite
Percent by Weight Percent by Weight
Water 64.89 64.45
Sugar 15.00 15.00
Non-Fat Dry Milk 6.10 6.10
MilkChocolate Crumb 5.00 5.00
Cocoa 2.55 2.55
Milk Protein 2.00 2.00
Modified Starch 2.00 2.00
Gelatin (200 Bloom) 1.75 1.75
Avicel(g) CL 611 Cellulose 0.50 0.50
Composite 0.00 0.55
Emulsifer 0.11 0.00
Carrageenan 0.10 0.10
Total 100.00% 100%
20Preferred illylt:dit~lll~.
wo 95/20328 2 1 8 2 2 6 8 PCT/US95/01001
- 35 -
Lactodan p22k lactic acid ester of monoglycerides, a product of
Grinsted Products, Inc. used as the emulsifier in the no composite example
and used to make the composite used in the other example.
Avicel(~CL611 microcrystalline cellulose. Avicel is a trademark of FMC
5 Corporation.
A microcrystalline cellulose having a particle size of 10 microns.
Composite is a particle with a median size of ap"ru,~i" ,dl~ly 15-20
micron that is a 80/20 w/w microcrystalline cellulose/Lactodan p22k
FY~ 71ple 19
whirr~o~l ToDDin~
A reduced fat, baker's whipped topping can be prepared as follows
using the illylt:dit~ provided in Table 10.
1. Using a high speed mixer, disperse Novagel(3)RCN 15
IlliUlUU,ys " ,e cellulose, in water. Novagel is a llddt7111drk of FMC
Corporation.
2. Gradually add a cellulose gum and continue mixing for 5 minutes.
3. Blend nonfat dry milk and sugar. Add the blend to the above
mixture and continue mixing for 5 minutes.
4. Add com syrup and start heating to 62.8QC (145QF).
5. In a separate container, heat the fat and emulsifiers to 60.09C
( 1 409F).
6. Add the oil and emulsifiers 60.09C (1409F) to the aqueous phase
(batch) when the aqueous phase reaches 62.8qC (145QF) with continued
mixing.
7. Pasteurize the mix at 71.1 QC (1 60QF) for 30 minutes.
8. 1 Ivllloyt~ the mix at 17236 kPa (2500 pounds per square inch)
9. Cool the mix to 4.4QC (40QF) and age for 24 hours.
10. Whipping instructions: Measure 70û grams of the just prepared
mix into a chilled 5 quart Hobart(!~) mixer bowl. Using a wire whip
attachment at high speed(#3), whip for 2 1/2 to 3 minutes.
The whipped topping containing the composite is as tasty and as light
and as airy as the whipped topping containing cellulose, but no composite.
,,
WO 95120328 2 1 ~ 2 2 6 ~ PCTNS95/01001 ~
- 36 -
Table 10
Whirred Top~ing
Illy,r~ ts Cellulose(no composite) Composite
Percent by Weight Percent by Weight
Water 62.90 61.10
Non-fatdrymilk 12.50 12.50
Sugar 9.00 9.00
Partially hy.l,uy~l,dltd 7.00 7.00
vegetable oil
Com Synup, 42 D.E. 6.00 6.00
Novagel~)RCN 15 2.00 2.00
co,~" uc~ssed
microcrystalline
cellulose/guar
Composite 0.00 2.25
Polysorbate 60 0.30 0.00
Cellulose gum 0.15 0.15
Distilled monoglycerides 0.15 0.00
Total 100.00% 100.00%
Preferred Illy,~
A Paramount B partially hy~,uy~l1dl~d vegetable oil, a product of Van
Den Bergh Foods
CMC - 7HF cellulose gum, a product of Hercules Inc.
Composite is a particle with a median si~e of np~lJIu~ IIdlely 15 to 20
micron that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a
product of FMC col~uordliul~ and a surfactant that is a mixture of Tween 60,
polysorbate 60, a product of ICI Americas, Inc., having an HLB of 14.9 and
Myverol 18-06, distilled monoglycerides, a product of Eastman Chemical,
having an HLB of 3.8.
W0 95~20328 2 1 ~ 2 ~ ~ 8 r~ J~
- 37 -
EY~rnPIe 20
Dressin~
A reduced calorie heat stable salad dressing can be made as follows,
5 using the i"yl~ as specified in Table 11.
Part I
Prepare a cellulose composite as in Example 1 using 80 wt % of a
microcrystalline cellulose having a median particle size of 8 to 12 microns
and 20 wt % of Tween~)60 a polyoxyethylene sorbitan Illol~o~Lddld~ a
10 product of ICI Americas, Inc., which has an HLB of 14.9.
Part ll
Plt~ pt~l ~e the cellulose, either the Avicel CL-611 microcrystalline
cellulose or the composite, in 90 % of the available water using a planetary
mixer. Then add xanthan gum and hydrate for 10 minutes. To this mixture
15 add a previously combined Polysorbate 60 and oil in a slow continouous
stream with mixing for 15 minutes. Add starch slurried in the remaining
water. Add and blend the remaining dry ingredient, except salt, and mix for
2 minutes. Ad sorbitol solution and mix 2 minutes. Combine vinegar and
salt and add to the above emulsion, with mixing for 5 minutes. I lvll logeni~
20 this mixture at 13790 kPa (2000 psi) (1 st stage) and 3447 kPa (500 psi)
(2nd stage) at a total of 17236 kPa (2500 pounds per square in~h). Heat in
a kettle to 71 .1C (1 60CF) with the main vegetable or meat CUlll,UUI 1~ . A
60:40 weight ratio of main Cu",,vo~,t"" to dressing is It~ l"",~"ded. Hot fill
and retort the total product using good manufacturing process techniques.
The Avicel~CL-611 microcrystalline cellulose and the composite
samples each pe,tu""ed well, each with about the same results, when
compared to other dressings.
wo 95/20328 2 1 8 2 2 6 8 PCll/US95/01001 ~
-38 -
Table 1 1
1 Dressin~ -
Illyl~di~ MCC Composite
Weight Percent Weight Percent
Water 54.08 54.08
Vinegar (50 grain) 15.00 15.00
Vegetable oil 12.00 12.00
Sorbitol (70% solution) 10.00 10.00
Avicel3CL-611 MCC 4.50 3.54
Composite 0.00 1.20
Starch-purity 420 2.00 2.00
Salt 1.50 1.50
Mustard Powder 0.30 0.30
Xanthan Gum 0.25 0.25
Polysorbate 60 0.24 0.00
Onion Powder 0.10 0.10
White Pepper 0.02 0.02
Ascorbic Acid 0.01 0.01
Total 100.00 % 100.00 /O
FY~mple 21
Non-Cl~i-y Creamer
A reduced fat, non-dairy creamer is prepared using the i, Iy~
specified in Table 12, as follows: Dry blend the illylt:dic~ ; then mix them
10 with water at 60C (140F); then mix in premelted vegetable fat; and then
mix in com syrup. Pasturize the mixture at 71 C (1 60F) for 30 minutes;
then ho",~ "i~t: the miYture in a two stage llu",o!J~"i~r having a 17236
kPa (2500 pound per square inch) first stage and a 3447 kPa (500 pound
per square inch) second stage. Cool and freeze the homogenized product
15 at -17.8 to -23C (0 to -10F).
The non-dairy whiteners are added to coffee, then stirred, and finally
tasted. Each appears the same and has the same characteristics for
blending and for taste, as does the other.
WO 95/20328 2 1 8 2 2 6 8 PCT/US9~/01001
- 39 -
Tahle 12
Non-D~iry Crp~rner
Il,y,~di~, Control Composite
Weight Percent Weight Percent
Water 74.50% 74-50%
36 DE Com Syrup 12.75% 12.15%
Solids
H~dluy~lldl~d Soybean 10.0% 10.0%
Oil
Sodium Caseinate 2.5% 2.5%
Sodium Stearoyl 0.10% 0.00%
Lactylate
Polysorbate 60 0.05% 0.00%
Dipotassium rllo:,,ulldl~ 0.10% 0.10%
Composite 0.00% 0.75%
Total 100.00% 100.00%
5Preferred Illyl~di~lll~.
Composite is a particle with a median size of dp,UlUXillldl~ly 15 to20
microns that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a
product of FMC cu,~-old~iun/E,,,ulsilac~)SK sodium stearolyl lactylate, a
product of Witco Corporation having an HLB of 20, and Polycon(l~)T60K
10 polyoxyethylene sorbitan ~ùll~ ardl~ a product of Witco Corporation
having an HLB of 14.9.
EY~rnple ?~
F~hri~:r~tP~ Fr--7Prl French Frv
A fabricated frozen french fry was prepared using the ingredients
specified in table 13, as follows:
Part I
First a composite is prepared according to the procedure of Example 1
20 using an initial microcrystalline cellulose having an d,U,UlUAillldlt!ly 10 micron
median particle size and Myverol~)18-06 a monoglycerides from
WO 95120328 2 1 8 2 2 6 8 PCIIUS9~/01001
-40 -
hyd, uy~ Idl~d vesetable oil produced by Eastman Kodak having an HLB of
about 3.8 to provide an 80/20 W/W composite having an median particle size
of dp~JI UAil I Idlaly 25 to 30 median particle size.
Part ll
With a high-speed propeller mixer disperse the cellulose, either the
Avicel(~ cellulose gel or the cu" ,,u~ ' , in the water portion of the batch,
mixing for d,U~lUAillldl~ly 10 minutes.
Part lll
Completely blend the remaining dry i"yl t~dit" ILa using a HobarK~ type
mixer with a wire whip on speed # 1 for 3 minutes.
Place the dry blended i, Iyl~ l ,l,, in the Hobart mixer with a paddle
type dl~dUI Illlt71 Il. Set the mixer on # 1 speed, slowly adding the
di:,pe~ d cellulose prepared in Part l; and then mixing for a maximum of
3 minutes.
Allow the mixture to stand for 10 minutes to hydrate and develop the
dough.
Part IV
Extrude, then cut and pan fry at 1 73QC (3459F) for 30 seconds, then
quick freeze and store.
To evalulate the product, fry the french fry at 1 90.6QC (375QF) for 90
seconds; and evaluate under a 60QC (140QF) heat lamp.
Results
The fabricated frozen french fries made with the composite as well as
with those made with the Avicel~ microcrystalline cellulose are comparable
in quality to those made without either of these two i"y~tldia~ ,t~.
The composite provides structural fimmness and integrity to the dough,
thus improving the extrudability of the dough reducing breakage during and
after extnuding. This stnJctural effect also improves the body and texture of
the finished fry providing a smoother cù"si~ "~y, fewer void spaces, and a
thinner crust. The result is a more tender but flmm fry with a more pleasing
mouthfeel.
As the composite level is increased, there is a co"~:,,uol-di"g increase
in the firmness.
WO 95/20328 2 1 8 2 2 6 8 PCI/US95101001
-41 -
Table 1~
FAhr~ tPr~ French Fry
I"y, ~ Control Composite
Weight Percent Weight Percent
Potato Granules 26,49 26.49
High Amylose Com 7.02 5.62
Starch
Salt 0.70 0.70
Guar Gum 0.53 0.53
Emulsifier 0.35 0.00
Avicel~) RC-591 F 1.0 0.40
Cellulose Gel
Composite 0.00 1.75
Water 63.91 64.51
Total 100.00% 100.00 %
FYArr~lP ~:~
VP~PtAhlP Qil Spread
Use the foliowing procedure to prepare a vegetable oil spread.
Aqueous portion
Disperse Avicel(~RC591 F cellulose gel in available water
Add xanthan gum and allow 5 minutes for complete i"cu",o,dliUI1.
IllUOllJOldl~ the remaining aqueous portion and mix thoroughly for 10
minutes.
Heat the resulting aqueous mixture to 45-50PC (11 3PF-1 22QF).
I jnirl portion
Heat the combined fats to 609C (140PF) and hold at this temperatnue for
15 minutes.
In a small portion of the heated fats, melt the emulsifiers, bring the
temperature to 80PC(1 76QF) and add back to the main portion of the fats.
Add fat soluble flavors and or colors. Cool the fat phase to 45-
50PC( 11 3Pf- 1 22QF) .
.
WO 95120328 2 1 8 2 2 6 8 PCT/US95/01001
-42 -
Em~ if it~ti-)n and crystalization
Add the aqueous portion to the lipid portion gradually under controlled
mixing so as to obtain a unifomm crude w/o emulsion, maintain a minimum
temperature of 409C~104F).
Pass through a scraped surface chilling unit with an exit temperature of
-1 5C(59F).
Table 14
Aqueous Portion
Aqueous Portion
% FAT 40%
Ingredients %
AviceRl~)RC591 F cellulose gum 0.8
Xanthan gum 0.08
Salt 0.50
Potassium sorbate 0.2
Water to 100 % to 100%
Color and flavor to suit
Table 15
I iri~ Portion
Lipid Portion
% Fat 40 40
I"y,t:~ie~ . % %
Soya oil 20 20
. H~.l,ug~l,dl~dSoyaOil 11.64 11.64
Refined Palm Oil 7.9 6.50
Distilled monoglyceride 0.35 0.00
Composite 0.00 1.75
Flavor to suit to suit
15 Preferred il~yltl~
Avicel(~)RC591 cellulose gum. Avicel is a trademark of FMC
Corporation
WO 95/20328 2 1 8 2 2 6 8 PCT/I~S9~/01001
-43 -
Composite a 80t20 w/w microcrystalline cellulose/Dimodan mono and
diglycerides, a product of Grinsted Products, which has an HLB of 3Ø
FY~ P 24
Lowf~t Frn7Pn Desert
Prepare a lowfat frozen desert as follows:
Dairy mix procedure:
1. Assemble all liquid illyl~ t~ (cream, whole milk, co~ ,)sed skim
milk, liquid .~ ,"~ ) in a vat, then heat with agitation.
2. Dry blend powdered sweeteners, stabilizers, and emulsifiers. Add
slowly to the liquid illy~t:di~"t~ under good agitation. Mix 30 minutes to
allow for dispersion and hydration of i"yl t di~r,t~.
3. Pasteurize the mixture.
4. 1 I~ll,oyel,i~ the mixture, using a two stage pasteurizer, at 13790
kPa (2,000 pounds per square inch) (first stage) and 3447 kPa (500 pounds
per square inch) (second stage).
5. Cool the mixture rapidly to 5ÇC (40F). Age and mix overnight, if
desired.
6. Freeze the mixture to an ayl,, u~, idl~ draw temperature, usually
between -7.2C and -5.6C (1 9QF and 22~F), pack the mixture in c~"~:. ,e,:,,
and place it in a hardening room.
21 82268
WO 95/20328 PCT/US95/OlOOl
-44 -
Table 16
Low Fat Frozen Desert
Illy~ l;, % So~ids % Solids
Butter~at 4.00 4.00
Milk solids nonfat 12.50 12.50
Sucrose 11.00 11.00
Com Syrup Solids 5.00 4.30
Avicel~RC5811 0.40 0.40
cellulose gel
Composite 0.00 1.00
Cellulose gum 0.10 0.10
Carrageenan 0.01 0.01
Emulsifier 0.30 0.00
Total Solids 33.31 33.3
Preferred i"y~di~"l~.
Composite is a particle with a median size of dlIp~Od~l~dl~ly 15 to 20
micron that is an 80/20 w/w Avicel FD008 microcrystalline cellulose, a
product of FMC co,l,ordliol-/Tandem 100 K a blend of mono and
diglycerides and polysorbate 80, a product of Witco Corporation.
