Note: Descriptions are shown in the official language in which they were submitted.
CA 02607751 2010-04-23
IMPROVED EMULSIFIER SYSTEMS FOR USE IN MAKING
DEHYDRATED STARCH INGREDIENTS
FIELD OF THE IlWENTION
The present invention relates to an improved emulsifier system for use in
making
dehydrated starch ingredients. Such dehydrated starch ingredients are used in
the formulation
and manufacture of farinaceous food products, including those products made
from potatoes,
wheat, corn, rice, and tapioca. The dehydrated starch ingredients made using
the emulsifier
system of the present invention are particularly useful in making other food
products made from
is dehydrated starch ingredients including, but not limited to, dehydrated
mashed potatoes.
BACKGROUND OF THE ROMMON
Many processes and compositions are known in the art for making food products
derived
from dehydrated starch ingredients. Although processing of these products has
been carried out
for years, problems are still encountered in reproducing, within a narrow (and
predictable) range,
product textures, flavors and expansion ratios that ensure the manufacture of
products having
consistent quality. Many farinaceous snack products are made from "half-
products." Problems
associated with the expansion properties of half-products - e.g., the amount
of oil absorbed
during expansion when frying the half-products and the texture and flavor of
the finished snacks -
have placed added importance on developing dough formulas that can be used to
produce
expanded snacks which are lower in oil and have improved textures and flavors
relative to
conventional expanded snacks.
Farinaceous products comprising dehydrated fruits, grains and vegetables, and
in
particular potatoes, have become extremely popular. Among the most popular
products are
fabricated potato chips, tortilla chips, pretzels and extruded or puffed
products. Farinaceous
products are generally made by combining water, flavorings, emulsifiers and
other materials with
dehydrated starch ingredients. The mixture is then typically extruded and/or
sheeted and cooked
(e.g., via baking or frying) to form the final product. Control over the taste
and other
organoleptic properties of the finished product is largely dependent on the
physicochemical and
organoleptic properties of the starting dehydrated ingredient(s).
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CA 02607751 2007-11-13
By utilizing the improved emulsifier system of the present invention,
manufacturers and
producers of raw material ingredients for starch-based farinaceous snacks can
increase
production rate, decrease production costs, or both. When raw material
suppliers can offer better
raw materials to formulators and manufacturers of various farinaceous food
products, the
formulators and manufacturers may be in substantially better control of the
microstructure,
resulting in improvements in flavor display, appearance, texture, and/or
eating quality of the
resulting formulated food.
Additionally, utilization of the improved emulsifier system of the present
invention can
minimize changes in product aging (i.e., staling). Further, the emulsifier
system may reduce the
io oil content of the fried or baked fabricated farinaceous snack.
The improved emulsifying system of the present invention further provides
increased
flexibility in the process of formulating snacks using rice, wheat, corn and
potato (e.g., granules,
flakes or other dehydrated potato forms) ingredients. This leads to potential
cost reduction,
flavor improvement or both. Further, with the improved emulsifier system of
the present
is invention it is possible to formulate various products (baked as well as
fried) that exhibit a range
of microstructures and textures.
Also important in the fabricated farinaceous foods industry is the cost and
speed of the
manufacturing process. The improved emulsifier system of the present invention
provides process
control optimization that allows the maximization of line speed control to be
formulated and
20 manufactured (e.g. tailored microstructure).
The emulsifier system also provides farinaceous food products which exhibit
improved
dough antisticking properties; these anti-stick properties are important to
aid in formulation,
processing and manufacturing flexibility, and are particularly important in
the manufacture of
embossed snacks such as, for example, Pringles Ridges . Additionally, these
anti-stick
2s properties are important in relatively "weak" doughs (e.g., reduced sheet
strength) such as doughs
used for crackers and tortillas.
The improved emulsifier system of the present invention can be used.to reduce
the level
of emulsifier needed in the dehydration process. In particular, it reduces the
level of the
emulsifier(s) needed as a processing aid in the drum drying operation. This
reduces the cost of
30 raw materials, as well as the potential for formation of off-flavors due to
oxidation. In addition,
the improved emulsifier system of the present invention may reduce potato cell
breakage in the
drum drying operation, which results in higher levels of flavor precursors.
This results in
farinaceous food products of improved flavor.
For a fat-free snack such those fried in olestra, the level of emulsifiers in
the dehydrated
35 starch ingredients may be decreased. This allows the formulator to increase
the level of other
sources of triglycerides and still provide the reduced level of fat in the
finished product necessary
in most territories to make the fat-free claim.
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CA 02607751 2007-11-13
Further, the improved emulsifier system of the present invention may reduce
the
agglomeration issues of potato cells during fluidization and spray drying in
the manufacturing of
granules.
BRIEF DESCRIPTION OF THE FIGURES
s Fig. la is a photomicrograph of a stable 10% aqueous dispersion of a di-
triglycerol
monopalmitate at 45 C.
Fig. lb is a photomicrograph of a stable 10% aqueous dispersion of the same di-
triglycerol monopalmitate after being held at 80 C for 5 minutes.
Fig. 2a is a photomicrograph of a stable 10% aqueous dispersion of
monoglyceride (i.e.,
io about 50% monopalmitate and about 50% monostearate) at 45 C.
Fig. 2b is a photomicrograph of the above monoglyceride sample after being
held at 80 C
for 5 minutes. The loss of birefringence clearly shows that the dispersion is
lost at the elevated
temperature.
SUMMARY OF THE INVENTION
is In one aspect, the present invention is directed to an improved emulsifier
system for
making dehydrated starch ingredients, wherein the emulsifier system comprises
an emulsifier
selected from the group consisting of (i) a polyglycerol ester having a
polyglycerol backbone
comprising from 2 to about 10 glycerol units, wherein not more than about 40%
of the hydroxyl
groups are esterified with fatty acid moieties (as discussed below, these
esters are referred to
20 herein generally as "polyglycerol esters" or "PGEs"), (ii) a DATEM, and
(iii) mixtures thereof.
In another aspect, the present invention is directed to a process for making
dehydrated
starch ingredients. In one particular embodiment, the process is directed to
the production of
dehydrated potato ingredients. The process comprises the steps of.
(a) cooking potato pieces;
25 (b) forming the cooked potato pieces into a potato mash;
(c) drying the potato mash to provide dehydrated potato ingredients;
(d) optionally comminuting the dehydrated mash; and
(e) adding an emulsifier system anytime prior to formation of the dehydrated
potato
ingredients in step (c); wherein the emulsifier system comprises an emulsifier
30 selected from the group consisting of (i) a polyglycerol ester having a
polyglycerol backbone of from 2 to about 10 glycerol units wherein not more
than about 40% of the hydroxyl groups of the polyglycerol ester are esterified
with fatty acids (PGE), (ii) a DATEM, and (iii) mixtures thereof.
In another aspect, the invention relates to dehydrated potato ingredients
comprising an
35 emulsifier selected from the group consisting of (i) a PGE, (ii) a DATEM,
and (iii) mixtures
thereof.
In still another aspect, the invention relates to a dough composition
comprising:
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CA 02607751 2007-11-13
(a) from about 35% to about 85% of a starch-based flour comprising a
dehydrated
starch ingredient comprising an emulsifier selected from the group consisting
of
(i) a PGE, (ii) a DATEM, and (iii) mixtures thereof;
(b) from about 15% to about 50% added water; and
(c) optionally a dough emulsifier.
In still another aspect, the invention relates to a food product comprising
these dehydrated starch
ingredients.
In yet another aspect, the invention relates to an improved emulsifier system
useful in
making dehydrated starch ingredients, wherein the emulsifier system exists as
a stable dispersion
at a temperature of at least about 80 C. Applicants have found that emulsifier
systems exhibiting
these properties (including certain of the PGE and DATEM containing systems
described above)
provide several benefits over existing emulsifier systems. In this regard, the
invention further
relates to a process for making dehydrated starch ingredients as described
above, wherein the
emulsifier system exists as a stable dispersion at a temperature of at least
about 80 C. Further,
1s the invention relates to dehydrated starch ingredients comprising an
emulsifier(s) that exists as a
stable dispersion at a temperature of at least about 80 C, doughs made using
those ingredients
and to a food product comprising the ingredients.
DETAILED DESCRIPTION OF THE INVENTION
1. Definitions
As used herein, the term "added water" refers to water that has been added to
the
composition being discussed. Thus, for example, water that is inherently
present in the dry
dough ingredients, such as in the case of the sources of flour and starches,
is not included in the
term added water.
The term "alpha-stable" or "a-stable" means a material such as an emulsifier
having the
ability to remain in the a polymorph. It is common for emulsifiers to
transition from a to S' and
subsequently to the 0 polymorph. Alpha-stable emulsifiers are desirable herein
because of their
higher emulsification functionality.
The term "comprising" means various components and processing steps can be
conjointly
employed in practicing the present invention. Accordingly, the term
"comprising" encompasses
the more restrictive terms "consisting essentially of' and "consisting of."
The abbreviation "cps" means centipoise.
The terms "dehydrated starch ingredient" and "dehydrated starch raw materials"
are used
interchangeably and refer to dehydrated potato products (flakes, flanules,
granules, slivers,
nubbins, powder, flour, particles, pieces); dehydrated wheat product (flakes,
flanules, granules,
slivers, nubbins, powder, flour, particles, pieces); dehydrated rice products
(flakes, flanules,
granules, slivers, nubbins, powder, flour, particles, pieces); dehydrated corn
products (flakes,
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CA 02607751 2007-11-13
flanules, granules, slivers, nubbins, powder, flour, particles, pieces); and
dehydrated tapioca
products (flakes, flanules, granules, slivers, nubbins, powder, flour,
particles, pieces).
The terms "diacetylated tartaric acid esters of monoglycerides" and "DATEM"
each refer
to the mixture of products resulting from the reaction of diacetylated
tartaric acid anhydride with
monoglycerides. This reaction forms a complex mixture of various components,
the most
prevalent being diacetyl tartaric acid esters of monoglycerides (DATEM I), di-
(diacetyl tartaric
acid) esters of monoglycerides (DATEM 11), diacetyl tartaric acid esters of
diglycerides (DATEM
III) and monoacetyl mono (diacetyl tartaric acid) esters of monoglycerides
(DATEM IV). See
Danisco Ingredients Technical Paper TP2-le, available from Danisco Cultor (New
Century, KS).
to The term "diglycerol monoesters" and `DOME" each refers to a preferred type
of
polyglycerol monoester for use in the present invention. DGMEs are polymers of
two glycerol
units having one fatty acid esterified on the diglycerol backbone.
Particularly preferred
diglycerols are those esterified with palmitic, oleic, or stearic fatty acids,
or a mixture of
intermediate melting fatty acids.
is The term "di-triglycerol monoesters" refers to a preferred polyglycerol
monoester
mixture comprising predominantly DGME and triglycerol monoesters.
The term "dispersion" refers to an emulsifier system that exists as a
colloidal system in
water. These systems include dilute lamellar liquid crystal, hexagonal,
crystalline and mixed
crystalline phases. The term "stable dispersion" refers to a dispersion that
exists for at least 5
20 minutes at the temperature in question. The method for determining whether
an emulsifier
system exists as a stable dispersion is described in the Analytical Methods
section.
The term "dough emulsifier" means an emulsifier or emulsifiers that are added
during the
dough making process in addition to the emulsifier(s) present in the
dehydrated starch ingredients
utilized.
25 The term "extrudate" means wet dough pieces immediately exiting an
extruder.
The terms "farinaceous food" and "farinaceous food product" are used
interchangeably
and refer to fabricated crisps, tortillas, wheat thins, crackers (creamed and
sandwiches) soft
tortillas, rice cakes, cereals, extruded snacks, granola bars, Newton's, etc.
Said farinaceous food
products may be sweet, salty, or savory.
30 The terms "fat" and "oil" are used interchangeably unless otherwise
specified. The terms
include edible fatty substances in a general sense, including but not limited
to digestible and non-
digestible fats, oils, and fat substitutes.
The term "finished product," when used in the context of farinaceous food
products,
refers to a consumable product that has been finished (e.g., baked; fried;
baked, then fried; or
35 fried, then baked) to produce a ready-to-eat product.
The term "flour blend" refers to a mixture of all dough ingredients, excluding
the water.
The "flour blend" includes all dry ingredients, as well as any other
ingredients such as liquid
emulsifier.
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The term "half-product" refers to intermediate moisture snack pieces capable
of being
expanded in volume individually upon frying. The term includes pellets,
collets and expandable
pieces of complex shapes, e.g., shells, letters, numbers, symbols, animals,
flowers, spirals, twists,
cones, faces, tubes, fries and stars.
The terms "intermediate melting" and "IM" each mean esters formed from a
mixture of
fatty acids that are liquid and fatty acids that are solid at room
temperature. Examples of fatty
acid mixtures include, for example, mixtures of palmitic, oleic, linoleic,
linolenic, stearic and
other C18 trans fatty acids. Partial hydrogenation is one way to produce IM
fatty acid esters.
The term "lecithin" includes conventional acetylated lecithins, hydroxylated
lecithins,
io hydrogenated and partially hydrogenated lecithins and other suitable
lecithin or lecithin-like
compounds such as de-oiled lecithin, lysolecithins, egg lecithins, egg yolk
powder, phosphotidyl
choline enriched lecithin, phosphatidic acid and its salts, lysophosphatidic
acid and its salts, and
phospholated monoglycerides and any mixture thereof. Also suitable are
lecithins blended with
other emulsifiers, e.g., Centromix E from Central Soya, Ft. Wayne, IN, which
is a blend of
is lecithin and Tween.
The term "mesh" means the number of apertures per square inch of a screen or
sieve. In
other words, mesh is the square of the number of strands of metal or plastic
per linear inch. All
references to mesh size herein refer to US Standard Sieve Series.
The term "modified starch" refers to starch that has been physically or
chemically altered
20 to improve its functional characteristics. Suitable modified starches
include, but are not limited
to, pregelatinized starches, low viscosity starches (e.g., dextrins, acid-
modified starches, oxidized
starches, enzyme modified starches), stabilized starches (e.g., starch esters,
starch ethers), cross-
linked starches, starch sugars (e.g. glucose syrup, dextrose, isoglucose) and
starches that have
received a combination of treatments (e.g., cross-linking and gelatinization)
and mixtures thereof.
25 The term "moisture" means the total amount of water present in the material
being
discussed. With respect to doughs, "moisture" includes the water inherently
present as well as
any water that is added to the dough ingredients.
The term "monoglyceride" refers to a mixture of glycerides (mono-, di-, and
triglycerides) where at least 80% of the glycerol backbones are esterified
with one fatty acid.
30 Monoglyceride can be made by the reaction of glycerin with triglyceride
(i.e., glycerolysis) to
produce mono-, di- and triglycerides. The desired monoglyceride content is
typically achieved by
molecular distillation of the above described reaction mixture. Alternatively,
monoglyceride can
be made by an enzymatic process.
The term "mono-diglyceride" refers to a mixture of glycerides where from about
30% to
35 about 60% of the glycerol backbones are esterified with one fatty acid.
Mono-diglyceride can be
made by the reaction of glycerine with triglyceride (i.e., glycerolysis) to
produce mono-, di- and
triglycerides.
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The term "nubbins" refers to short or broken potato pieces that are separated
from the
potato after it is cut into French fry strips. These pieces are generally the
by-products from the
end portions of the French fry strip.
The terms "polyglycerol ester" and "PGE" are used interchangeably and each
mean a
s polyglycerol ester having a polyglycerol backbone comprising from 2 to about
10 glycerol units,
wherein not more than about 40% of the hydroxyl groups of the polyglycerol
ester are esterified
with fatty acids. For the sake of brevity, Applicants will use the following
shorthand
nomenclature to refer to PGEs:
No. of glycerol units- No. of esterifaed groups-Abbr, of the fatty acid ester
group
to For example, use of the shorthand "2-1-P" refers to diglycerol
monopalmitate; use of the short
hand "6-2-0" refers to hexaglycerol dioleate; use of "2,3-1-S" refers to di-
triglycerol
monostearate. With respect to this nomenclature, the following definitions
apply to the fatty acid
aspect of the polyglycerol ester: 0 = oleic acid; P = palmitic acid; S =
stearic acid; and IM =
intermediate melting fatty acid.
15 The term "free polyol" refers to the portion of unesterified polyglycerol
backbone in a
given polyglycerol ester sample.
The term "psig" means pounds per square inch gauge.
The term "sheetable dough" means a dough capable of being placed on a smooth
surface
and rolled to the desired final thickness without tearing or forming holes.
20 The term "slivers" refers to thin sliced potato pieces that are separated
from the products
after the potato is cut into French fry strips. These pieces are generally the
by-products from the
length portion of the French fry strip and are typically shorter than the
French fry itself.
The term "starch" refers to a native or an unmodified carbohydrate polymer
having
repeating anhydroglucose units derived from materials such as wheat, corn,
tapioca, sago, rice,
25 potato, oat, barley, ameranth; modified starches including but not limited
to hydrolyzed starches
such as maltodextrins, high amylose corn maize, high amylopectin corn maize;
chemically
substituted starches, cross linked starches; and mixtures thereof. Starch-
based materials include,
but are not limited to, potato flour, potato granules, corn flour, masa corn
flour, corn grits, corn
meal, buckwheat flour, rice flour, oat flour, bean flour, barley flour,
tapioca, as well as modified
30 starches, native starches, and dehydrated starches, starches derived from
tubers, legumes and
grains, for example corn starch, wheat starch, rice starch, waxy corn starch,
oat starch, cassava
starch, waxy barley, waxy rice starch, glutinous rice starch, sweet rice
starch, potato starch,
tapioca starch, and mixtures thereof.
All amounts, parts, ratios and percentages used herein are by weight unless
otherwise
35 specified.
All percentages are by weight unless otherwise specified.
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CA 02607751 2007-11-13
lI Improved Emulsifier Systems For Making Dehydrated Starch In ients
As discussed above, Applicants have discovered that emulsifier systems that
are more
functional than current emulsifier systems are particularly useful in making
dehydrated starch
ingredients. Saturated monoglycerides are currently used exclusively in the
starch dehydration
industry. Under the high temperature (typically between 80 and 95 C) and high
moisture (greater
than 50% moisture) dehydration conditions generally utilized, saturated
monoglycerides exist
predominantly in the cubic plus water phase, which is a relatively low
functional phase. To
compensate for their relatively low functionality under typical dehydration
conditions, saturated
monoglycerides are typically used at levels of approximately 0.3 to 0.5%, by
weight of the
w resulting dehydrated starch ingredients normalized to 0% moisture content.
Applicants have surprisingly found that the improved emulsifier systems of the
present
invention are sufficiently functional in the range of from about 0.005 to
about 0.2%, by weight of
the resulting dehydrated starch ingredients normalized to 0% moisture content,
in the dehydration
process. Accordingly, a benefit of utilizing the emulsifier systems of the
present invention is the
is ability of a formulator of farinaceous foods to reduce the level of the
emulsifier needed as a
processing aid in the drum drying operation. This reduces the cost of raw
materials and also
reduces the potential for the formation of off-flavors due to oxidation. By
reducing the level of
emulsifier in the dehydrated starch ingredients, in fat-free foods such as
snacks fried in non-
digestible fats like Olean (sold by the Procter & Gamble Company, Cincinnati,
OH), the end
20 producer can use other sources of triglycerides while still providing a low-
fat food and while
meeting the regulatory requirements in many geographies to label the food as
"fat free."
Conventional dehydrated potato ingredient processing with monoglyceride
results in
significant amylose complexation with this emulsifier, resulting in reduced
levels of free
amylose. Applicants have found that dehydrated ingredients made using the
emulsifier systems
25 of the present invention will contain higher levels of free amylose due to
the reduced degree of
complexation between free amylose and emulsifier(s). This may provide
additional sheet
strength when preparing doughs for production of farinaceous products.
Accordingly, the present
emulsifier systems provide benefits even when used at emulsifier levels
currently used in the art
(e.g., 0.3 to 0.5%).
30 In one preferred aspect, the emulsifier system is one that is alpha-stable
upon formation
of finished product made using dehydrated starch ingredients made according to
the present
disclosure.
In one aspect, the emulsifier system comprises a POE. As defined in Section 1,
use of the
term PGE herein refers to any polyglycerol ester having a polyglycerol
backbone comprising
35 from 2 to about 10 glycerol units, wherein not more than about 40% of the
hydroxyl groups of the
polyglycerol ester are esterified with fatty acids.
It is readily understood by those of ordinary skill in the art that POEs are
typically not
obtainable in pure form (i.e., are not a single polyglycerol ester), and are
usually (unless extra
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CA 02607751 2007-11-13
purification or distillation steps are taken) mixtures of different esters and
different polyglycerol
backbones. For that reason, when types of molecules are mentioned herein, it
is meant that the
material referred to is "predominantly" that material. For instance, a
material referred to as
diglycerol monoesters will include diglycerol monoesters as a significant
component, but will
s often also include other polyglycerols (e.g., tri- to decaglycerols) as well
as glycerol molecules.
The diglycerol monoester-containing material will also typically include
polyglycerols having
differing numbers of ester groups; for example, di, tri, tetra, deca, etc.
esters. Further, there will
be unreacted polyglycerols and other by-products, or "impurities", as well, as
will be understood
and appreciated by one of skill in the art. In this context, the word
"predominantly" refers to an
emulsifier system or individual emulsifier that, depending on the context,
includes at least about
40% of the named component; typically, the component will be included in an
amount of at least
about 60%.
In one aspect, the backbone of the PGE will contain from 2 to about 8 glycerol
units. In
another aspect the backbone of the PGE contains from 2 to about 5 glycerol
units and in still
is another aspect the.backbone of the POE contains 2 or 3 glycerol units.
With respect to the amount of esterification, in one aspect the polyglycerol
is not more
than about 35% esterified with fatty acid groups. In another aspect the
polyglycerol will be at
least about 20% esterified.
The PGE will typically be esterified with at least about 80%, more typically
at least about
90%, and most typically at least about 95%, saturated fatty acids. Further,
the PGE will typically
comprise less than about 50%, more typically less than about 10%, and most
typically less than
about 5% unsaturated cis and trans fatty acids. Preferred fatty acids include
C12, C14, C167 Cis,
C20, and Cn fatty acids. More preferred fatty acids are C16 and Cis fatty
acids.
Where the emulsifying system includes PGEs, the system will typically comprise
less
than about 30%, more typically less than about 20%, still more typically less
than about 15%,
total free polyglycerol.
Where the emulsifying system contains PGEs, in one aspect the system will
contain not
more than about 40% diesters. In another aspect, the system will contain not
more than about
30% diesters. In yet another aspect, the system will contain not more than
about 20% di-esters.
Where the emulsifying system contains PGEs, in one aspect the system will
contain not more
than about 30% tri- and higher esters. In another aspect, the system will
contain not more than
about 20% tri- and higher esters. In yet another aspect, the system will
comprise not more than
about 10% tri- and higher esters.
In another preferred aspect, POE emulsifier systems will preferably comprise
less than
about 5%, more preferably less than about 2%, cyclic diglycerol esters.
In one preferred aspect, the PGE emulsifier system will include relatively
high levels of
polyglycerol monoesters ("PGME"). Any PGME may be used alone, as the sole
processing aid
for dehydration. However, purifying PGMEs to isolate one FUME will typically
be cost
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CA 02607751 2007-11-13
prohibitive. Thus, for most applications the PGME will exist as an emulsifier
with multiple
components (e.g., DGMEs, triglycerol monoesters, tetraglycerol monoesters,
etc.) as a processing
aid for dehydration. Where the emulsifier system comprises PGME, in one
embodiment at least
about 40% of the PGME component will be DGME. In a particularly preferred
emulsifier
s system, at least about 75% of this DOME portion is made up of 2-1-S or 2-1-
P, or mixtures
thereof. Additionally, a 2-1-IM can be used in the DGME portion. Another
particularly
preferred system comprises di-triglycerol monoester (preferably at a level of
at least about 40%,
more preferably at a level of at least about 75%).
It is preferred that the PGME used herein be esterified with fatty acids
chosen from oleic,
io palmitic and stearic, or IM fatty acids; however, fatty acids may range
from C12-C22, and may be
saturated or unsaturated, as described with respect to PGEs in general. In
general, in order to
avoid any oxidation issues, it may be desirable to minimize the level of
unsaturated fatty acid
esters.
In general, the following is a non-limiting list of particularly preferred
PGEs for use in
15 the improved emulsifier systems: 2-1-P, 2-1-S, 3-1-P, 3.1-S, 4-1-P, 4-1-S,
6-2-P, 6-2-S, 10-3-P
and 10-3-S. In one aspect, 2-1-P, 2-1-S, 3-1-P, 3-1-S or any mixture thereof
will be included in
the emulsifier system While 2-1-0, 3-1-0 and other oleate-containing PGEs are
functional
under dehydration conditions, as mentioned the point of unsaturation may cause
oxidation issues.
Accordingly, in one aspect the emulsifier system will contain not more than
about 25% of an
20 emulsifier(s) having unsaturated fatty acid groups (e.g., 2-1-0). In
another aspect, the system
will comprise not more than about 5% of an emulsifier having unsaturated fatty
acid groups.
In general, PGEs are synthesized in the following manner. In a first step,
glycerol is
polymerized to form the polyglycerol backbone. Linear and cyclic polyglycerol
containing 2 to
glycerol units are formed in this reaction. The polyglycerol backbone is then
esterified with
25 fatty acids to produce polyglycerol esters forming mono-, di-, tri-, tetra-
and higher esters.
For preferred PGEs,. the polymerization process should be limited so that
lower
polyglycerols, mainly diglycerol and triglycerol, are produced. Alternatively,
the mixed
polyglycerols can be distilled to isolate the desirable di-triglycerols. To
achieve high levels of
desirable monoester, the mixed ester PGEs are molecular distilled to enrich
the monoester. A
30 developmental POE sample comprising mainly 2,3-1-P is produced by Lonza
Group (Fairlawn,
NJ) according to this general procedure.
To obtain relatively high levels of desirable diglycerol monoesters,
commercially
available diglycerol is esterified with fatty acid to form diglycerol mono-,
di-, tri- and higher
esters. Molecular distillation is used to isolate diglycerol monoesters. 2-1-P
is commercially
3s available from Danisco Cultor (New Century, KS) and is produced according
to this general
procedure.
Another emulsifier that can be used in the emulsifier system of the present
invention,
either alone or in combination with other components, is diacetyl tartaric
acid ester
A
CA 02607751 2007-11-13
monoglyceride (DATEM). As discussed in the Definitions section, supra, DATEM
is a
monoglyceride (having an esterified fatty acid ranging from 12 to about 22
carbon atoms) that is
esterified with diacetyl tartaric acid. The fatty acid may be saturated or
unsaturated: The Iodine
Value (IV) of the diacetyl tartaric acid monoglyceride is from about 1 to
about 110. Preferably,
the IV is from about 1 to about 20. The functionality of DATEM is enhanced by
adjusting the
pH of the dispersion to a pH of from about 5 to about 7.
While the emulsifier system of the present invention may include only one or a
combination of PGEs or DATEM, it is possible to replace some portion of those
emulsifiers with
one or more other emulsifiers and still provide an overall system that
exhibits the desired
functionality under typical dehydration conditions. This is important because
certain emulsifiers,
and particularly DGMEs, are relatively expensive. Accordingly, it may be
desirable to have a
portion of the emulsifier system comprised of other emulsifiers, so long as
the desired
functionality of the emulsifier system is maintained under dehydration
conditions.
The ability to replace. the POE or DATEM and the relative amount of that
replacement
will be dictated by several factors, including the functionality of the
emulsifier(s) used. For
example, where a `highly functional' emulsifier (e.g. a PGE comprised
predominantly of 2-1-P or
3-1-P) is used, it may be possible to include higher levels of other
emulsifiers while maintaining
the desired functionality of the entire emulsifier system.
In one such system, the PGE or DATEM can be blended with monoglyceride or mono-
2o diglyceride that is currently used (at -relatively high levels) in the
dehydration process.
Preferably, the monoglyceride ,is derived from, for example, hydrogenated or
partially
hydrogenated soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil,
palm oil, palm olein,
safflower oil, corn oil, peanut oil, palm stearin, tallow, lard and mixtures
thereof. The use of
hydrogenated or partially hydrogenated monoglycerides ensures oxidative
stability. For these
systems, preferred emulsifier systems comprise from about 40% to about 99% PGE
and from
about 60% to about 1 % monoglyceride; typically, such a blend will comprise
from about 40% to
about 60% PGE and from about 60% to about 40% monoglyceride. When
monoglyceride is
used, it is preferred that a PGME or DATEM be used; more preferred is the use
of a PGME; most
preferred is the use of a DGME or di-triglycerol monoesters.
In another aspect, the PGE or DATEM can be blended with a lecithin to provide
an
emulsifier system useful herein. In this regard, a preferred emulsifier system
comprises not more
than about 75%, and most preferably from about 1% to about 25%, of a lecithin,
and at least
about 25%, most preferably from about 75% to about 99%, of a PGE or DATEM.
Preferred is
where PGME is blended with lecithin.
In another aspect, the invention relates to an improved emulsifier system
useful in
making dehydrated starch ingredients, wherein the emulsifier system exists as
a stable dispersion
at a temperature of at least about 80 C. As discussed, because most processing
in the starch
dehydration process occurs under high temperature and high moisture
conditions, it is believed
11
CA 02607751 2007-11-13
that emulsifier systems exhibiting the above dispersibility properties are
able to function robustly
under such typical dehydration conditions. In contrast to emulsifier systems
that exist as a stable
dispersion at a temperature of at least about 80 C, under the high temperature
and high moisture
dehydration conditions generally utilized, saturated monoglycerides exist
predominantly in the
cubic plus water phase, which is a relatively low functional phase. In other
words, conventional
emulsifier systems do not exist as a stable dispersion at temperatures of
about 80 C or higher.
One preferred embodiment of an emulsifier system that exists as a stable
dispersion at at
least 80 C comprises PGEs with relatively high levels of DGME and/or di-
triglycerol
monoesters, which are described above. Another preferred embodiment comprises
DATEM.
io Due to their dispersibility and functionality, these systems can be used at
very low levels in the
dehydration process.
Applicants have identified emulsifier systems that provide the desired
dispersibility
under dehydration conditions (i.e., exist as a stable dispersion at a
temperature of at least about
80 C). These emulsifier systems will typically contain at least one emulsifier
that itself exists as
a stable dispersion. While a given emulsifier system may contain only an
emulsifier (or
combination of emulsifiers) having those physical properties, it is possible
to combine one or
more such emulsifiers with other emulsifiers that themselves do not exhibit
the desired dispersed
phase at a temperature of about 80 C. In general, based on Applicants'
discovery and the present
disclosure, one can readily select useful emulsifiers based on their ability
to form the desired
dispersion (as measured according to the Analytical Method set forth below)
under the
processing conditions indicated herein.
It will be understood that while certain POE- or DATEM-containing emulsifier
systems
do not exist as stable dispersions at 80 C, they are still sufficiently
functional for preparing
dehydrated starch ingredients, albeit at potentially higher concentrations.
M. Dehydrated Starch Ingredients and Processing of those Ingredients
The present invention is also directed to a process for making dehydrated
starch
ingredients. The process is particularly suitable for making dehydrated potato
ingredients.
The process of the present invention will be described emphasizing the
preparation of
dehydrated potato flakes. This is by way of illustration and not limitation.
In its broadest aspect,
the process of the present invention is generally applicable to the
preparation of dehydrated
vegetables (e.g., potatoes, sweet potatoes, beets, spinach, onion, carrots,
celery, pumpkin,
tomatoes, zucchini, broccoli, mushrooms, peas); grains such as corn products
(e.g., masa), barley,
oats, rye, wheat, rice, amaranth, sago and cassava); and the like. The present
invention is also
applicable in producing flakes that can be used in baby foods. The process of
the present
invention can also be applied for other starch containing materials such as
glues and
pharmaceutical materials.
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CA 02607751 2010-04-23
The following provides a detailed discussion of the improved potato
ingredients that
result from the use of the improved emulsifier system described above.
A. Production of Dehydrated Potato In Tents
Any commercially available potatoes used to prepare conventional potato
ingredients
s such as flakes, flanules or granules can be used to prepare the dehydrated
potato ingredients of
the present invention. Preferably, the dehydrated ingredients are prepared
from potatoes such as,
but not limited to, Norchip, Norgold, Russet Burbank, Lady Russeta, Norkota,
Sebago, Bentgie,
Aurora, Saturna, Kinnebec, Idaho Russet, and Mentor.
Any of a variety of potato pieces (as used herein, "potato pieces" includes
potato by-
to products, e.g. slivers, slices nubbins, or slabs) can be used in the
practice of the present invention.
In one embodiment the potato pieces are pre-conditioned. As used herein "pre-
conditioned" refers to treatments such as blanching and cooling, which causes
the potato cells to
toughen.
1. Cooking
is The potatoes are subjected to a cooking procedure sufficient to soften them
for
subsequent mashing. The cooking procedure can be any thermal or other type of
cooking process
that softens the potatoes for mashing. For instance, the potatoes may be
cooked by submersion in
water or steam. It will be recognized that use herein of the term "cook"
includes what is
sometimes referred to in the art as "partial cooking". What is important is
that the potatoes be
20 processed to a sufficient degree to allow subsequent mashing.
The actual temperature and length of time the potatoes and/or potato pieces
are cooked
depends upon the size of the potatoes and/or potato pieces that are being
cooked and the cooking
method employed (i.e., steam pressure, boiling temperature). Typically, the
potatoes will be
cooked for a time sufficient to swell the potato cells and starch granules and
to separate the
2s potato cells from each other.
For example, potato slices having an average thickness of about 0.375 in. (.95
cm) to
about 0.5 in. (1.3 cm) are typically cooked with steam having a temperature of
from about 200 F
(93 C) to about 250 F (121 C) from about 12 to about 30 minutes, more
typically from about 14
to about 18 minutes, to achieve the desired softness. Shoestring cut potatoes
pieces are typically
30 cooked with steam having a temperature of from about 200 F (93 C) to about
250 F (121 C) for
about 7 to about 18 minutes, more typically from about 9 to about 12 minutes,
to achieve the
desired softness.
One optional cooking process is described in U.S. Patent No. 6,066,353, issued
May 23,
2000 to Villagran et al. Another optional process is disclosed in U.S.S.N.
09/907,059, filed July
35 17, 2001 by Villagran et al., which discloses a reduced cooking process
that may provide
enhanced flavor character of the resulting dehydrated potato ingredient.
13
CA 02607751 2007-11-13
2. Potato Mash Formation
The cooked potatoes are comminuted to produce a potato mash. Comminution of
the
cooked potatoes may be accomplished by any suitable means, including but not
limited to ricing,
mashing, shredding, or a combination thereof. U.S. Patent 6,066,353 describes
one suitable
process for forming the mash. In essence, the mash formation step is performed
to reduce the
size of the potato pieces such that the mash can be appropriately handled in
the subsequent
dehydration step.
Additional ingredients can also be added to the potato mash to improve the
storage
stability of the resulting dehydrated potato ingredients. Various stabilizers
and preservatives are
to usually employed to improve the stability and texture of the resulting
potato ingredient. For
example, from about 150 to about 200 parts per million (ppm) of sulfite may be
provided in the
dry product. This is added to the mash usually as dry sodium sulfite and
sodium bisulfite and
protects the resulting ingredients from darkening during processing and
subsequent storage.
Antioxidants such as BHA (2 and 3-tert-butyl-4-hydroxy-anisole) and BHT (3,5-
di-tert-butyl-4-
hydroxytoluene) may be added in an amount up to a total of about 10 ppm in the
dry product to
prevent oxidative deterioration. Citric acid may be added in a quantity
sufficient to give about 90
ppm in the dried product to prevent discoloration caused by the presence of
ferrous ions.
Ascorbic acid can also be added to warrant the initial level of vitamins.
Optionally, starch can be added to the potato mash in order to impart improved
characteristics to the mash itself and/or to the products made therefrom. When
added, preferably
from about 0.5% to about 50%, more preferably from about 2% to about 30%, and
still more
preferably from about 4% to about 15% starch (on a dehydrated starch
ingredient basis) is mixed
with the wet mash and is uniformly distributed throughout.
The benefits of starch addition to the. potato mash include: (1) improved
water
distribution in the mash, (2) decreased adhesiveness of the mash to the drum
in the drying step,
(3) increased productivity rate by increasing the surface porosity and solids
content of the mash,
thereby reducing the residence time for drying to achieve the desired moisture
content of the
dehydrated potato products, (4) increased cohesiveness of the freshly mashed
potatoes, and (5)
increased crispiness of fabricated chips, due to a decreased level of soluble
amylopectin.
3. Drying
After forming the potato mash, the mash is at least partially dried to form
dehydrated
potato ingredients having a final moisture content of not more than about 30%.
Final moisture
content is measured according to the procedure set forth in the "Analytical
Methods" section of
U.S.S.N. 09/907,059, filed July 17, 2001 by Villagran et al. These dehydrated
potato ingredients
can be in any.form, including but not limited to flakes, flanules, granules,
agglomerates, sheets,
pieces, bits, flour, or particulates. (Of course, the skilled artisan will
recognize that the mash may
be used in preparing other products, including mashed potatoes.) For stability
reasons, it is
preferred that the dehydrated potato ingredients have a final moisture content
of not more than
14
CA 02607751 2010-04-23
about 15%. For dehydrated potato ingredients (e.g., flakes, granules and
flanules) that will be
processed into farinaceous snacks, the ingredients will typically have a final
moisture content of
from about 5 to about 10%.
Any suitable procedure, such as those known in the art, for producing such
dehydrated
s potato products from a potato mash may be employed, and any suitable
equipment may be used.
For example, the mash can be dried to produce flakes according to known
processes such as those
described in U.S. Patent No. 6,066,353, issued May 23, 2000 to Villagran et
al., as well as those
processes described in U.S. Patent Nos. 2,759,832 issued August 19, 1956 to
Cording et al., and
2,780,552 issued February 5, 1957 to Willard et al.
w T e made can be dried to make flannel according to the process set forth in
U.S.
Patsat N 4L 6,287,622, issued September It. 2001.
G a udes can be produced by processing the mash according to the process
described
in U.S. Patent No. 3,917,866, issued November 4, 1975 to Purves et al., or by
other known
processes such as that described in U.S. Patent No. 2,490,431 issued December
6,1949 to Greene
is et al. Suitable dryers can be selected from
those well known drying devices including but not limited to fluidized bed
dryers, scraped wall
heat exchangers, drum dryers, freeze-dryers, air lift dryers, and the like.
Preferred drying methods include those that reduce the amount of total thermal
input.
For example, freeze drying, drum drying, resonant or pulse flow drying,
infrared drying, or a
20 combination thereof is preferred when producing flakes; and air lift
drying, fluidized bed drying,
or a combination thereof is preferred when producing granules.
Drum drying, such as with drum dryers commonly used in the potato product
industry, is
the preferred method for drying the potato mash to form the dehydrated potato
ingredients. The
preferred process utilizes a single drum dryer wherein the wet potato mash is
spread onto the
25 drum in a thin sheet having a thickness of from about 0.005 in. (.013 cm)
to about 0.1 in. (0.25
cm), preferably from about 0.005 in. (.013 cm) to about 0.05 in. (0.12 cm),
more preferably about
0.01 in. (0.025 cm). Typically, when a drum dryer is used, the mash is fed to
the top surface of
the drum by a conveying means. Small diameter unheated rolls progressively
apply fresh potato
mash to portions already on the drum, thus building up a sheet, or layer,
having a predetermined
30 thickness. The peripheral speed of the small rolls is the same as that of
the drum. After the layer
of mash travels around a portion of the circumference of the drum, a doctor
knife removes the
dried sheet by peeling the dried sheet away from the drum. Typically, the drum
dryer itself is
heated to temperatures in a range of from about 250 F (121 C) to about 375 F
(191 C),
preferably from about 310 F (154 C) to about 350 F (177 C), and more
preferably from about
35 320 F (160 C) to about 333 F (167 C) by pressurized steam contained within
the drum at
pressures of from about 70 prig to about 140 psig. For best, results, the
rotational speed of the
drum and the internal temperature thereof are suitably controlled so as to
give a final product
having a moisture content of from about 5% to about 14%, preferably from about
5% to about
CA 02607751 2010-04-23
12%. Typically, a rotational speed of from about 9 sac/rev to about 25
sec/rev., preferably about
11 sec/rev to about 20 sec rev, is sufficient.
Other dehydrated potato ingredients that can be improved by the use of the
emulsifying
system of the present invention include potato granules and flanules.
Conventional potato
s granules and flanules generally contain more flavor than potato flakes and a
substantial amount
of unbroken cells. The primary difference between granules and flanules is
that granules contain
lower levels of free amylose.
Potato granules are typically processed using an "add-back" process. In this
process,
potatoes are washed. peeled, sliced, and precooked. Following precooking, the
slices are cooled
io in water. The precooked and cooled potato (ie. conditioned) slices are
cooked with steam until
the structure becomes weak and the potato pieces are soft. The fully cooked
potato slices are
mashed. The mash is mixed with a fixed ratio of dry granules (add-back
process) to reduce the
moisture level. Further drying is accomplished by using a fluidized bed and an
airlift dryer to
achieve the desired final moisture content. The drying step in the granule
process is gentler than
is that used in flake production and minimizes potato cell disruption. The
relatively low level of
amylose released in the process crystallizes and becomes water-insoluble. See
Potato Processing.
4a Ed., Talburt, W. and Smith, 0., AVI - Van Nostrand Reinhold Company, Inc.
(New York,
NY) (1987).
In the flanules process, the primary differences are the elimination of the
precooking and
20 cooling steps, as well as reduced conditioning of the potato mash. For a
detailed discussion of
both product and process differences between granules and flanules, see U.S.
Patent No.
6,287,622, issued September 11, 2001, to Villagran at al.
4. Emulsifier System Addition
25 The improved emulsifier system of the present invention can be added during
or between
the cooking, mashing and drying steps, or any combination thereof. To aid in
processing, most
preferred is where the emulsifier system is combined with the cooked. potatoes
just prior to or
during the mashing step.
As mentioned above, the amount of emulsifier needed will depend on the
functionality of
30 the components thereof. When preferred emulsifiers are used, the emulsifier
system will be
added such that the finished potato ingredient comprises not more than about
0.2% of the
emulsifier system (when normalized to a 0% moisture content). Typically, from
about 0.005% to
about 0.2%, of the emulsifier system will be added. More typically, from about
0.005% to about
0.1% will be added during the dehydration process.
35 5. Optional Comminution
Once the wet mash is sheeted and dried, the resulting dried sheet can then be
comminuted
into smaller sections if desired. These smaller sections can be of any desired
size. Any method
of comminuting the sheet that minimizes starch and potato cell damage, such as
fracturing,
16
CA 02607751 2010-04-23
grinding, breaking, cutting, or pulverizing, can be used. For example, the
sheet can be
comminuted with an Urschel ComitroliM, manufactured by Urschel Laboratories,
Inc.
(Valparaiso, Indiana), to break up the sheet. Alternatively, the sheet can be
left intact. As used
herein, both the intact sheet of flakes and smaller sheet sections are
included in the term "potato
s flakes."
B. Potato, Ingredient E=lWM
The potato ingredients resulting from the processes described above are unique
in terms
of their emulsifier composition. In particular, the potato ingredients
comprise an emulsifier
selected from the group consisting of (i) a POE, (ii) a DATEM, and (iii)
mixtures thereof.
Typically, the potato ingredients of the present invention comprise from about
0.005% to about
0.2% of the emulsifier system described above (again, normalized to a 0%
moisture content).
Beyond the emulsifier content of the potato ingredients, the ingredients made
using-the
present emulsifier systems will generally have physical and chemical
characteristics similar to
existing potato ingredients. Those characteristics are well known in the
literature, as are process
is parameters for controlling those characteristics. See, e.g., U.S. Patent
No. 6,066,353, issued May
23, 2000 to Villagran at al. and U.S.S.N. 09/907,059, filed July 17, 2001 by
Villagran.et al., both
discussed supra.
As a result of being processed using the improved emulsifier systems described
above,
the potato ingredients provide benefits, relative to existing potato
ingredients, when processed
into finished products such as farinaceous chips. One important difference
appears to derive
from the relatively low levels of emulsifier present in the potato
ingredients. Conventional potato
ingredient processing with monoglyceride results in significant amylose
complexation with this
emulsifier. The ingredients of this invention will contain higher levels of
free amylose due to a
lower degree of complexation between amylose and emulsifier and may contain a
lower level of
emulsifier. A method for measuring free amylose levels is described in U.S.
Patent No.
6,066,353, issued May 23, 2000, to Villagran at al. (see Analytical Methods
section therein).
IV. Fabricated Farinaceous Products
Although the disclosure of final products derived from the dehydrated starch
ingredients
3o described above relates primarily to the formation of fabricated chips, it
will be readily apparent
to one skilled in the art that the dehydrated ingredients can be used in the
production of any
suitable food product. For instance, the dehydrated potato products can be
rehydrated and used
to produce food products such as mashed potatoes, potato patties, potato
pancakes, potato soup,
and other potato snacks such as extruded French fries and potato sticks. For
mashed potatoes,
33 potato flakes may be coarsely ground to about 0.1-1 cm2. Optionally,
seasonings such as salt,
pepper, onion powder, garlic powder, MSG, butter flavors, or cheese powder,
may be added to
the ground flakes before packaging. Additionally, various stabilizers may be
added, for example
17
CA 02607751 2010-04-23
BHT and citric acid. The consumer prepares the mashed potatoes by adding the
potato flakes to
hot water containing salt, margarine and milk. The product is mixed and is
ready for
consumption in a few minutes.
Alternatively, dehydrated starch ingredients can be used to produce extruded
French fried
s potato products such as those described in U.S. Patent No. 3.085,020, issued
April 9, 1963 to
Backinger at at., and U.S. Patent No. 3,987,210, issued October 18, 1976 to
Cromer, both of
which are herein incorporated by reference. The dehydrated potato products can
also be used in
breads, gravies, sauces, or any other suitable food product.
As indicated, an especially preferred use of the dehydrated potato ingredients
is in the
io production of fabricated chips made from a dough. Examples of such
fabricated chips include
those described in U.S. Patent No. 3,998,975 issued December 21, 1976 to
Liepa, U.S. Patent No.
5,464,642 issued November 7, 1995 to Villagran at al., U.S. Patent No.
5,464,643 issued
November 7. 1995 to. Lodge, PCT Application No. PCT/US95/07610 published
January 25, 1996
as WO 96/01572 by Dawes at al., and U.S. Patent No. 5,928,700 issued July 27,
1999 to
15 Zimmerman at at.
The following describes the formation of doughs and farinaceous products made
from
those doughs.
A. Dough Compositions
The doughs of the present invention comprise from about 35% to about 85%,
preferably
20 from about 50% to about 70%. of a starch-based flour. The starch-based
flour comprises a
dehydrated starch ingredient of the present invention. In a preferred aspect,
the starch-based
flour will comprise from about 25 to 100%, more preferably from about 50 to
about 75%,
dehydrated potato flakes of the present invention, with the balance (from
about 0% to about 75%)
being other starch-based flours including, but not limited to, potato flour,
potato flanules, potato
25 granules, corn flour, masa corn flour, corn grits, corn meal, buckwheat
flour, rice flour, oat flour,
bean flour, amaranth flour, barley flour, modified and unmodified corn and
wheat starches, or
mixtures thereof. These other ingredients may be prepared according to the
present invention or
may be ingredients previously known in the art.
The doughs of the present invention also preferably comprise from about 15% to
about
30 50% added water, preferably from about 22% to about 40%, and more
preferably from about
24% to about 35%, added water. The amount of added water includes any water
used to dissolve
or disperse ingredients and includes water present in corn syrups, etc. For
example, if ingredients
such as maltodextrin or corn syrup solids are added as a solution or syrup,
the water in the syrup
or solution is included as "added water."
35 The dough can optionally include a starch such as a native, modified, or
resistant starch.
From about 0.1% to about 70%, more preferably from about 5% to about 60%, and
most
preferably from about 15% to about 40% starch may be added. The starch can be
derived from
18
CA 02607751 2007-11-13
tubers, legumes, or grains and can include, but is not limited to, corn
starch, wheat starch, rice
starch, waxy corn starch, oat starch, cassava starch, waxy barley, waxy rice
starch, glutinous rice
starch, sweet rice starch, potato starch, tapioca starch, amaranth starch,
sago starch, or mixtures
thereof. When calculating the level of starch according to the present
invention, starch that is
s inherent in the other ingredients, such as potato flakes, potato flanules,
potato granules, and
flours, is not included. (The level of starch is that which is added over and
above that level
inherently present in the other dough ingredients.)
Modified starch selected from the group consisting of pregelatinized starches,
cross-
linked starches, acid modified starches, and mixtures thereof may optionally
be included to
improve the texture (i.e. increase the crispness) of the fabricated chip,
although the addition of
modified starch is not required, and is not as preferred for use in making the
fabricated chip of
the present invention. From about 0.1% to about 20%, more preferably from
about 1% to about
10%, modified starch may typically be added. If used, the modified starches
which are preferred
are available from National Starch and Chemical Corporation, Bridgewater, NJ
and are sold
is under the trade names of N-LiteTM (pregelatinized-crosslinked starch),
Ultrasperse -A
(pregelatinized, waxy corn), and N-Creameerm 46 (substituted waxy maize). When
calculating
the level of modified starch according to the present invention, modified
starch (e.g., gelatinized
starch) that is inherent in the other ingredients, such as potato flakes,
potato flanules, potato
granules, and flours (e.g., partially pre-cooked corn meal such as Corn
PCPF400Tm available from
Bungee Lauhoff Corn Milling, St. Louis, MO), is not included. (The level of
modified starch is
that which is added over and above that level inherently present in the other
dough ingredients.)
Hydrolyzed starch is a preferred modified starch that can be optionally
included in the
doughs of the present invention. When included, hydrolyzed starch is typically
added to the
dough at a level of from about 1% to about 15%, preferably from about 3% to
about 12%. This
amount of hydrolyzed starch is in addition to the quantity of any other added
starch. Suitable
hydrolyzed starches for inclusion in the dough include maltodextrins and corn
syrup solids. The
hydrolyzed starches for inclusion in the dough typically have Dextrose
Equivalent (DE) values of
from about 5 to about 30, preferably from about 10 to about 20. Maltrin'''' '
M050, M100, M150,
M180, M200, and M250 (available from Grain Processing Corporation, Iowa) are
preferred
maltodextrins. The DE value is a measure of the reducing equivalence of the
hydrolyzed starch
referenced to dextrose and is expressed as a percentage (on a dry basis). The
higher the DE
value, the higher the dextrose equivalence of the hydrolyzed starch.
Gums may also be optionally used in the dough of the present invention. Gums
for use in
the present invention include those ingredients generally referred to as gums
(e.g., cellulose
3s derivatives, pectic substances) as well as plant gums. Examples of suitable
gums include, but are
not limited to, guar gum, xanthan gum, gellan gum, carrageenan gum, gum
arabic, gum
tragacanth, and pectic acids having various degrees of depolymerization and
methylation.
Particularly preferred gums are cellulose derivatives selected from
methylcellulose,
19
CA 02607751 2007-11-13
hydroxypropyl methyl cellulose, carboxymethylcellulose, microcrystalline
cellulose, and
mixtures thereof. Gums can be included in the dough at a level of up to about
10%, preferably at
a level of from about 0.2% to about 8%, and more preferably from about 2% to
about 4%.
As discussed above, the emulsifier system used in preparing the dehydrated
potato
ingredients preferably provides alpha stable finished products made from those
dehydrated
ingredients. This property tends to provide significant improvements over the
current emulsifier
used in processing dehydrated starch products. Particularly preferred in this
aspect of the
invention is an emulsifier system comprising PGEs, DATEM and lecithin.
While the precise mechanism of action is not well understood, it is believed
that the
io emulsifier system used in processing the dehydrated ingredients interacts
with other textural
agents (e.g., leavening agent) during subsequent dough preparation, thereby
enhancing the final
effect on the product. Particularly preferred in this aspect of the invention
is an emulsifier system
comprising PGEs, DATEM and lecithin. This system is suited for compositions
comprising
pregelatinized starch and gluten, if used in making the doughs.
While the dehydrated potato ingredients contain the emulsifier system used in
the
dehydration process, it may be desirable to add dough emulsifier(s) during the
preparation of the
dough to aid in its processability. The skilled artisan will recognize that a
variety of known
emulsifiers can be used in the dough making process. See, e.g., U.S. Patent
No. 6,066,353, issued
May 23, 2000 to Villagran et al. and U.S.S.N. 09/907,059, filed July 17, 2001
by Villagran et al.,
both discussed supra.
Typically, such dough emulsifiers are added to the dough in an amount of from
about
0.01 % to about 6%, preferably from about 0.1% to about 5%, and more
preferably from about 1%
to about 4%, on a dough basis. A dough emulsifier is preferably added to the
dough composition
prior to sheeting the dough. The dough emulsifier can be dissolved in a oil or
in a polyol fatty
acid polyester such as Olean , available from The Procter and Gamble Company.
Suitable
dough emulsifiers include lecithin, mono-diglycerides, DATEM, propylene glycol
mono- and
diesters, and PGEs (e.g. PGMEs). Particularly preferred monoglycerides are
sold under the trade
names of Dimodan available from Danisco Cultor, New Century, KS and DMG 130
available
from Archer Daniels Midland Company (ADM), Decatur, IL. Particularly preferred
mono-
diglycerides are Aldo MO available from Lonza Group, Fairlawn, NJ,
For sheeted products, the dough emulsifier helps to control (i) the stickiness
of the dough
sheet, (ii) the expansion of the finished product, (iii) the texture and
eating quality of the finished
product, and (iv) the oil absorption of the finished product.
For extruded products, the dough emulsifier helps to (i) control the amount of
oil
3s absorbed by the half-product during frying, (ii) control the expansion of
the half-product during
frying, (iii) reduce starch breakdown during extrusion, and (iv) lubricate the
extrusion barrels. In
the practice of the present invention, it has been found to be particularly
advantageous to add the
CA 02607751 2007-11-13
emulsifier to the dry ingredients blend to prevent the starch from hydrating
too quickly. The
starches are then less susceptible to mechanical shear in the extrusion
barrel.
When PGEs are used in the dough making step, the PGE will optionally be
diglycerol
monoesters derived from unsaturated fatty acids, triglycerol monoesters
derived from unsaturated
fatty acids, mixtures of di-triglycerol monoesters derived from unsaturated
fatty acids, diglycerol
diesters derived from unsaturated fatty acids, triglycerol diesters derived
from unsaturated fatty
acids, mixtures of di-triglycerol diesters derived from unsaturated fatty
acids, and mixtures
thereof. The PGEs may optionally be distilled.
When lecithins are used, the lecithin can be selected from deoiled lecithin,
liquid lecithin,
io lyso lecithin, chemically modified lecithin, egg lecithin, egg yolk powder
and phosphotidyl
choline enriched lecithin, and mixtures thereof.
When triglyceride oil is used, it may be derived from sunflower, soybean,
cottonseed,
canola, tallow or peanut oil, or any mixture of the foregoing.
Although not in any way limiting, the following describes specific dough
emulsifiers or
combinations of dough emulsifiers to be used in the dough making step: (1)
mono-diglyceride;
(ii) mono-diglyceride and triglyceride oil; (iii) mono-diglyceride,
triglyceride oil and lecithin, (iv)
mono-diglyceride, triglyceride oil and PGE, (v) mono-diglyeeride, triglyceride
oil, POE and
lecithin; (vi) PGE; (vii) PGE and triglyceride oil, (viii) PGE, triglyceride
oil and lecithin, (ix)
DATEM, (x) DATEM and triglyceride oil, (xi) DATEM and POE, and (xii) lecithin
and
triglyceride oil. Mono-diglyceride may be substituted, in whole or in part, by
monoglyceride.
Applicants have discovered that by preparing doughs using dehydrated potato
ingredients
(e.g., flakes, flanules and/or granules) made using the emulsifier systems
described herein (e.g.,
comprising POE, DATEM or a combination thereof), it is possible to use
emulsifiers that
previously were not readily useful in making those doughs. In particular,
Applicants have found
that dough emulsifiers that are liquid at room temperature can be employed as
a result of using
the potato ingredients of the present invention. The benefits associated with
using such liquid
dough emulsifiers include: (i) resulting finished products having better
eating qualities in terms
of flavor display and faster mouth melt, similar to non-fabricated chips; (ii)
in seasoned products,
needing less seasoning to achieve the same flavor display when compared to
products prepared
using hydrogenated or partially hydrogenated emulsifiers; and (iii) a less
waxy mouth feel that
would otherwise result from the use of current hydrogenated or partially
hydrogenated
emulsifiers.
In one embodiment, the dough composition of the present invention comprises:
(a) from about 50% to about 70% of a starch-based material wherein said starch-
based material comprises up to 75% potato flanules and at least 25% of other
starch-based materials;
21
CA 02607751 2007-11-13
(b) at least about 3% hydrolyzed starches having a DE of from about 5 to about
30;
and
(c) from about 20% to about 47% added water.
Optionally, from about 0.5% to about 6% of emulsifier may be added to the
dough compositions
as a processing aid.
B. Dough Preparation
The doughs of the present invention can be prepared by any suitable method for
forming
sheetable doughs. Typically, a loose, dry dough is prepared by thoroughly
mixing together the
ingredients using conventional mixers. Preferably, a pre-blend of the wet
ingredients and a pre-
io blend of the dry ingredients are prepared; the wet pre-blend and the dry
pre-blend are then mixed
together to form the dough. Hobart mixers are preferred for batch operations
and Turbulizer
mixers are preferred for continuous mixing operations. Alternatively,
extruders can be used to
mix the dough and to form sheets or shaped pieces.
The sheet strength of the dough correlates to the cohesiveness of the dough
and to the
is ability of the dough to resist developing holes and/or tearing during
subsequent processing steps.
The higher the sheet strength, the more cohesive and elastic the dough.
The sheet strength of the dough of the present invention increases as the
amount of
energy input during the dough-making. step increases. Factors that can affect
energy input
include, but are not limited to, mixing conditions, dough sheet formation, and
the amount of
20 measurable free amylose.
C.. Sheeting
Once prepared, the dough is then formed into a relatively flat, thin sheet.
Any method
suitable for forming such sheets from starch-based doughs can be used. For
example, the sheet
can be rolled out between two counter rotating cylindrical rollers to obtain a
uniform, relatively
25 thin sheet of dough material. Any conventional sheeting, milling and
gauging equipment can be
used. The mill rolls should preferably be heated to from about 90 F (32 C) to
about 135 F (57
Q. In a preferred embodiment, the mill rolls are kept at two different
temperatures, with the
front roller being cooler than the back roller. The dough can also be formed
into a sheet by
extrusion.
30 Doughs of the present invention are usually formed into a sheet having a
thickness of
from about 0.015 to about 0.10 inches (from about 0.038 to about 0.25 cm), and
preferably to a
thickness of from about 0.05 to about 0.10 inches (from about 0.0 13 to about
0.025 cm), and most
preferably from about 0.065 inches to about 0.080 inches (1.65 to 2.03 mm).
For rippled (wavy
shaped) fabricated chips, the preferred thickness is about 0.075 inches (1.9
nun).
35 The dough sheet is then formed into snack pieces of a predetermined size
and shape. The
snack pieces can be formed using any suitable stamping or cutting equipment.
The snack pieces
can be formed into a variety of shapes. For example, the snack pieces can be
in the shape of
22
CA 02607751 2010-04-23
ovals, squares, circles, a bowtie, a star wheel, or a pin wheel. The pieces
can be scored to make
rippled chips as described by Dawes et al. in PCT Application No.
PCT/US95/07610, published
January 25, 1996 as WO 96/01572.
D. dying
s After the snack pieces are formed, they are cooked until crisp to form
fabricated chips.
The snack pieces can be fried in an oil composition comprising digestible oil,
non-digestible fat,
or mixtures thereof. For best results, clean frying oil should be used. The
free fatty acid content
of the oil should preferably be maintained at less than about 1%, more
preferably less than about
0.3%, in order to reduce the oil oxidation rate.
In a preferred embodiment of the present invention, the frying oil has less
than about
25% saturated fat, preferably less than about 20%. This type of oil improves
the lubricity of the
finished fabricated chips such that the finished fabricated chips have an
enhanced flavor display.
The flavor profile of these oils also enhances the flavor profile of topically
seasoned products
because of the oils' lower melting point. Examples of such oils include
sunflower oil containing
is medium to high levels of oleic acid.
In another embodiment of the present invention, the snack pieces are fried in
a blend of
non-digestible fat and digestible oil. Preferably, the blend comprises from
about 20% to about
90% non-digestible fat and from about 10% to about 80% digestible oil, more
preferably from
about 50% to about 90% non-digestible fat and from about 10% to about 50%
digestible oil, and
still more preferably from about 70% to about 85% non-digestible fat and from
about 15% to
about 30% digestible oil.
Other ingredients known in the art can also be added to the edible fats and
oils, including
antioxidants such as TBHQ, tocopherols, ascorbic acid, chelating agents such
as citric acid, and
anti-foaming agents such as dimethylpolysiloxane.
It is preferred to fry the snack pieces at temperatures of from about 275 F
(135 C) to
about 420 F (215 C), preferably from about 300 F (149 C) to about 410 F (210
C), and more
preferably from, about 350 F (177 C) to about 400 F (204 C) for a time
sufficient to form a
product having about 6% or less moisture, preferably from about 0.5% to about
4%, and more
preferably from about 1% to about 2% moisture. The exact frying time is
controlled by the
temperature of the frying oil and the starting water content of the dough,
which can be easily
determined by one skilled in the art.
Preferably, the snack pieces are fried in oil using a continuous frying method
and are
constrained during frying. This constrained frying method and apparatus is
described in U.S.
Patent No. 3,626,466 issued December 7, 1971 to Liepa.
The shaped, constrained snack pieces are passed through the frying medium
until they
are fried to a crisp state with a final moisture content of from about 0.5% to
about 4%, preferably
from about 1% to about 2%.
23
CA 02607751 2007-11-13
Any other method of frying, such as continuous frying or batch frying of the
snack pieces
in a non-constrained mode, is also acceptable. For example, the snack pieces
can be immersed in
the frying oil on a moving belt or basket.
The fabricated chips made from this process typically have from about 20% to
about
45%, and preferably from about 25% to about 40%, total fat (i.e., combined non-
digestible and
digestible fat). If a higher fat level is desired to further improve the
flavor or lubricity of the
fabricated chips, an oil, such as a triglyceride oil, can be sprayed or
applied by any other suitable
means onto the fabricated chips when they emerge from the fryer, or when they
are removed from
the mold used in constrained frying. Preferably, the triglyceride oils applied
have an N greater
to than about 75, and most preferably above about 90. The additionally applied
oil can be used to
increase the total fat content of the fabricated chips to as high as 45% total
fat. Thus, fabricated
chips having various fat contents can be made using this additional step. In a
preferred
embodiment, at least 10%, preferably at least about 20%, of the total fat in
the finished fabricated
chips is topical surface fat.
Oils with characteristic flavor or highly unsaturated oils can be sprayed,
tumbled or
otherwise applied onto the fabricated chips after frying. Preferably
triglyceride oils and non-
digestible fats are used as a carrier to disperse flavors and are added
topically to the fabricated
chips. These include, but are not limited to, butter flavored oils, natural or
artificial flavored oils,
herb oils, and oils with potato, garlic, or onion flavors added. This allows
the introduction of a
variety of flavors without having the flavor undergo browning reactions during
the frying. This
method can be used to introduce oils that would ordinarily undergo
polymerization or oxidation
during the heating necessary to fry the snacks.
V. Analytical Methods
1. Supercritical Fluid Chromatographv (SFC) Characterization
The ester composition of a PGE sample can be analyzed by SFC as previously
described
(see T. L. Chester and D. P. Innis, Journal of High Resolution Chromatography
and
Chromatography Communications, 9 (1986) 178-181) with the following
modifications.
Separations are carried out on a Dionex Superbond sb-methyl-100 capillary
column, 10-m x 50-
mm, 0.25-mm film. Instrument conditions are as follows: Oven temp, 150 C;
pressure program,
100 bar initial pressure, then 1 bar/min to 110 bar, 5 bar/min to 400 bar;
returning to initial
conditions at -50 bar/min. Eluting components are identified based upon mass
spectrometry data
and quantified using unity response factors and area normalization.
2. High Performance Liquid Chromatography (HPLQ Characterization
The ester composition of a PGE sample can also be analyzed by programmed
reverse-
phase HPLC using evaporative light scattering detection. Each is diluted in
acetone to which a
few drops of water are added to help solubilize free polyglycerol. One-hundred
micrograms of
sample are injected onto a Beckman Ultrasphere ODS column (5 mm, 4.6 mm x 250
mm)
24
CA 02607751 2007-11-13
connected in series to a second identical column. Separations are carried out
at 40 C and a flow
rate of 1 ml/min using the following solvent program:
Time (min) % Water % Acetone % Acetonitrile
0 30 70 0
22 20 80 0
26 20 80 0
41 0 80 20
81 0 50 50
82 30 70 0
Components are identified by mass spectrometry and quantified using relative
response factors.
3. Gas Chromatography (GC) Characterization
The ester composition of a PGE sample can also be analyzed by GC analysis.
Typically,
GC characterization is more suited for analyzing unesterified polyglycerols
and lower molecular
weight polyglycerol esters. Samples are prepared as trimethylsilyl (TMS)
derivatives and
analyzed by high temperature capillary GC configured for split injection and
flame ionization
detection. For each sample, a drop of melted sample is added to a 2-mL vial to
which 0.5 mL
each of pyridine and 5:1 TMSL=BSTFA (N-trimethylsilylimidazole:(N,O)-bis
trimethylsilyltrifluroacetamide) are added. Vials were capped, shaken, and
heated to 90-100 C
for 15 minutes. Separations are performed on a Chrompak CP-Sil 5CB fused-
silica column (2-m
x 0.25 nun, 0.12-mm film). Chromatographic conditions are as follows:
injection volume, 1 mL;
carrier and detector make-up gas, helium; split ratio 70:1; carrier gas linear
velocity, 45 cm/sec
with constant flow programming; injector temperature, 340 C; detector
temperature 350 C; oven
temperature, 110 C (2 min.), then 25 C/min to 350 C (8 min.). Individual
components are
identified by mass spectrometry. Eluting components are identified based upon
mass
spectrometry data and quantified. by area normalization following correction
of areas for relative
response differences of the components.
4. Aqueous Dispersion Characterization
Materials:
Polarized Light Microscope with lOX to 40X objectives (Nikon Microphot or
equivalent)
Hot Stage and Controller (Mettler FP-80 Central Processor, FP-82 Hot Stage or
equivalents)
High Resolution Camera (MTI CCD 72 or equivalent)
Image Acquisition Software (Optimas v6.2 or equivalent)
Microscope Slide and Cover Glass
Emulsifier system to be characterized
500 mL beaker
Mixing device (e.g. propeller mixer or magnetic stir bar)
CA 02607751 2007-11-13
Pipette
Hot Plate
*Note: Camera and Software are optional equipment for recording purposes.
Procedure:
$ Prepare a 10% emulsifier dispersion by adding 20 g of the emulsifier system
to 180 g of
distilled water in 500 mL beaker. Heat to approximately 60 C. Mix until a
milky dispersion is
formed. Use the hot plate to maintain the dispersion at a temperature of about
45 C.
Place a drop of the dispersion on a pre-warmed slide (warmed on the hot plate
to about
45 C) and cover with a cover slip.
Place the glass slide with cover slip in hot stage (maintained at 45 .C).
Place the hot
stage on the microscope stage. Program the hot stage to heat from 45 C to 80 C
at a controlled
rate, e.g. 5 C/minute, followed by a temperature hold at 80 C for 5 minutes.
Insert the polarizing
filter into the microscope. Adjust light intensity and camera acquisition
controls for optimum
resolution. Run the program on the hot stage controller.
is At the end of the program. observe the morphology of the dispersion. To
determine if the
emulsifier system exists as a stable dispersion, look for characteristics of
the dispersed phase.
The dispersed phase is characterized by birefringent bands of lamellar liquid
crystal and/or
aggregates with internal lamellar structure characterized by birefringent
extinction crosses or
mosaic texture. (See Figs. la, lb and 2a.) The cubic plus water and fluid
isotropic phases (both
less functional phases) do not exhibit birefringence under polarized light.
(See Fig. 2b.) If the
birefringence of the dispersion aggregates has been extinguished, the
emulsifier system in
question does not exist as a stable dispersion at 80 C. The morphologies of
liquid crystalline
phases have been described in the literature. See F. B. Rosevear, J. Soc.
Cosmetic Chemists, 19,
581-594 (Aug. 19, 1968) and N. Krog in Food Emulsions, ed. Stig E. Friberg and
K3re Larsson,
1997, Marcel Dekker, New York.
VI. Examples
The following examples illustrate the improved emulsifier systems, dehydrated
ingredients and various food of the present invention. The examples are given
solely for the
purpose of illustration, and are not to be construed as limitations of the
present invention since
many variations thereof are possible without departing from its spirit and
scope.
A. Dehydration Examples
Example 1
An improved emulsifier system suitable for use in the manufacture of potato
flakes (and
other ingredients) consisting of a PGE sample has the following composition:
Ester Composition
85% Diglycerol Monoester
2% Triglycerol Monoester
26
CA 02607751 2007-11-13
2% Free Polyol
11% Other PGEs, including Diglycerol Diesters and Diglycerol Triesters
Fatty Acid Composition
97% Pahnitic Acid
2% Stearic Acid
1% Other fatty acids
Example 2
An improved emulsifier system suitable for use in the manufacture of potato
flakes (or
other dehydrated ingredients) consisting of a PGE sample has the following
composition:
to Ester Composition
77% Diglycerol Monoester
4% Triglycerol Monoester
8% Free Polyol
11% Other POEs, including Diglycerol Diesters and Diglycerol Triesters
Fatty Acid Composition
98% Palmitic Acid
2% Stearic Acid
Example 3
An improved emulsifier system suitable for use in the manufacture of potato
flakes (and
other dehydrated ingredients) consists of monoglyceride and a POE sample
having the following
composition:
70% PGE composition of Example 1
30% Monoglyceride
Composition of Monoglyceride
92% Monoglyceride
4% Diglyceride
1% Triglyceride
Fatty Acid Composition
49% Palmitic Acid
48% Stearic Acid
1% Oleic Acid
2% Other fatty acids
Example 4
An improved emulsifier system suitable for use in the manufacture of potato
flakes (or
other dehydrated ingredients) consists of PanodanTn 205, a commercially
available DATEM made
by Danisco Cultor (New Century, KS). It has the following fatty acid
composition:
11% Palmitic acid
27
CA 02607751 2007-11-13
87% Stearic acid
1% Oleic acid
1% Other fatty acid
Examples 5.7
A mixture of 66% Russet Burbank and 34% Norkota potatoes having an overall
solids
level of about 20% and reducing sugars of about 1.6% are washed in room
temperature water to
remove dirt and any foreign materials. The potatoes are then steam-peeled and
cut into 0.625 in.
(1.59 cm) thick slices. The slices are then cooked for 30 minutes at a steam
pressure of 38-40
psig. The cooked potato slices are then shredded and mashed as they are forced
through a die
plate. Emulsifier is added to the potato mash in the form of a 5% aqueous
dispersion as outlined
in the table below. The potato mash is mixed with the dispersion as it is fed
through an augur
and distributed to two single drum dryers. The potato mash is spread onto the
drying drum with
four applicator rolls, forming a thin sheet layer of 0.005-0.008 in. (0.013 to
0.020 cm). The drum
is rotated at approximately 14-16 s/rev. This results in a dehydrated potato
sheet having a
is moisture content of 7-8%, which is removed from the drum by a doctor knife.
The properties of
the finished potato flakes are also outlined in the table below.
Pro erties Example 5 Example 6 Example 7
Emulsifier added POE of Ex. 1) POE (Ex. 2) DATEM (Ex. 4)*
Emulsifier concentration 0.1 0.1' 0.1
(% in finished dehydrated flakes)
Production Rate lb/hr) 1600-1800 1900 1700-1900
Water Absorption Index (WAI)** 9.9 8.9 8.8
Peak Viscosity (cps) 220 188 171
Final Viscosity (cps) 107 124 92
Percent Free Am lose** 26.8 23.1 24.1
*In order to make an aqueous dispersion wherein the DATEM is most functional,
the pH
of the dispersion is increased to pH 5-7 using sodium hydroxide. This can be
added directly to
the water used to make the dispersion or added as a solution.
**WAI and Percent Free Amylose are measured according to the procedures
described in
the Analytical Methods section of U.S. Patent No. 6,066,353, issued to
Villagran et al.
Examples 8-14
The following emulsifier systems are used to produce dehydrated potato
ingredients in
the manner described in Examples 5 through 7:
-Example No. 8 9 10 11 12 13 14
PGE-1 0% 0% 0% 0% 0%_ 1 0% 80%
28
CA 02607751 2007-11-13
PGE-2 50% 50% 90% 50% 0% 95% 0%
DATEM* 0% 50% 0% 0% 90% 0% 15%
Mono l ceride 50% 0% 0% 40% 0% 0% 0%
Lecithin 0% 0% 10% 10% 10% 5% 5%
*: The DATEM dispersion pH can be adjusted to optimize performance.
PGE-1: PGE described in Example 1.
PGE-2: PGE described in Example 2.
DATEM: As described in Example 7.
s Monoglyceride: Dimodan PVP as described in Example 3.
Lecithin: UltraLec F is a deoiled, ultrafiltered soybean lecithin available
from ADM, Decatur,
IL.
Example 15
A mashed potato is made with the following composition:
to 45 g Flakes made according to Example 5
169 g Water
12 g Margarine (60% fat)
1 g Salt
77g Milk (Whole)
i5 Water, margarine & salt are heated to boiling. Milk and flakes are then
added and the
combination is mixed well. The finished mashed potato is comparable to current
commercial
mashed potato products.
B. Dough and Finished Product Examples
Example A
20 A dough composition is prepared using the potato flakes prepared in Example
6. The
dough composition comprises 35% water, 3% dough emulsificr*, and 62% of the
following
mixture of ingredients:
Ingredient Wt. % In mixt.
Potato flakes of Example 6 60
Potato flanules (XL-Potato Granules from Basic American Foods, 13
Plover, W
Corn Meal (PCPF400TM Lauhoff Corn Milling Co., St. Louis, MO) 12
Wheat starch (Aytex PTm, ADM, Decatur, IL) 8
Maltodextrin (DE 18 from Grain Processing, IA 7
*The dough emulsifier used in the preparation of the dough is Aldo MO, which
is available
from Lonza Group, Fairlawn, NJ. Aldo MO is a blend of monoglycerides,
diglycerides, and
25 triglycerides with the following composition:
29
CA 02607751 2007-11-13
Fatty acid composition Ester composition
64% Oleic acid 59% Monoglyceride
19% Linoleic acid 35% Diglyceride
7% Linolenic acid 4% Triglyceride
4% Palmitic acid 2% Other species
2% Stearic acid
4% Other fatty acid
The potato flakes, potato flanules, corn meal, wheat starch, and maltodextrin
are mixed
together in a blender. (Alternatively, the maltodextrin may be dissolved in
the water before being
added to the dough.) The emulsifier is heated to produce a homogeneous liquid.
Using a dough
mixer the emulsifier is added to the dry mixture followed by water (or water
plus maltodextrin) to
form a loose, dry dough. The dough is sheeted by continuously feeding it
through a pair of
sheeting rolls, forming an elastic continuous sheet without pinholes. Sheet
thickness is controlled
to about 0.02 in. (0.051 cm). The dough sheet is then cut into oval shaped
pieces and fried in a
is constrained frying mold at 375 F (191 C) for about 6 seconds to make a
finished product. The
frying oil is NuSunTM oil. NuSunTM' oil is a mid-oleic sunflower oil that is
commercially available
from ADM (Decatur, IL).
Example B
A dough composition is prepared as in Example A, wherein the dough emulsifier
is a di-
triglycerol monoester. This dough PGE, referred to as 2,3-1-0, is a
developmental sample from
Lonza Group (Fairlawn, NJ). This PGE (2,3-1-0) has the following composition:
Fatty acid composition Ester Composition
90% Oleic acid 53% Diglycerol monoester
6% Linoleic acid 4% Triglycerol monoester
3% Stearic acid 10% Diglycerol diesters
1% Palmitic acid 3% Triglycerol diesters
23% Free Polyol
7% Other esters
Example C
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 5 and the dough emulsifier blend consists of the following
ingredients.
Ingredient Wt. % In mixture
Aldo MO 70
NuSunTM oil 30
NuSunT oil is a mid-oleic sunflower oil that is commercially available from
ADM (Decatur, IL).
Example D
CA 02607751 2007-11-13
A dough composition is prepared as in Example A, except the dough emulsifier
blend
consists of the following ingredients:
Ingredient Wt. % in mixture
Aldo MO 40
NuSunTM oil 40
PGE (2,3-1-0) 20
Example E
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 5 and the dough emulsifier blend consists of the following
ingredients:
Ingredient Wt. % in mixture
Aldo MO 50
NuSun' oil 30
PGE Mazol PGO 31K 20
Mazol POO 31K is a polyglycerol ester sample that is available from BASF
Corporation
(Mount Olive, NJ) and has the following composition:
Fatty acid composition Ester Composition
90% oleic acid 10% Diglycerol monoester
6% linoleic acid 5% Triglycerol monoester
3% stearic acid 17% Diglycerol diesters
1% palmitic acid 10% Triglycerol diesters
10% Free polyol
23% Other esters
10% Monoglyceride
15% Diglyceride
Example F
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 11 and the dough emulsifier blend consists of the following
ingredients:
Ingredient Wt. % in mixture
Aldo MO 60
NuSunTM oil 35
UltraLec F 5
U1traLec F is a deoiled, ultrafiltered soybean lecithin that is commercially
available from ADM
(Decatur, IL).
Example G
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 14 and the dough emulsifier blend consists of the following
ingredients:
31
CA 02607751 2007-11-13
Ingredient Wt. % in mixture
Aldo MO 40
NuSunTM oil 35
PGE (2,3-1-0) 1
UltraLec F 5
Example H
A dough composition is prepared as in Example A, except the dough emulsifier
consists
of the following ingredients:
Ingredient Wt. % in mixture
PGE 2,3-1-0) 50
NuSunT" oil 50
Example I
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 8 and the dough emulsifier blend consists of the following
ingredients:
Ingredient Wt. % in mixture
PGE (2,3-1-050
NuSun!m oil 45
UltraLec F 'S
Example J
A dough composition is prepared as in Example A. except the flakes are those
prepared
in Example 9 and the dough emulsifier is PanodanT'" SD, a DATEM available from
Danisco
Cultor, New Century, KS and having the following composition:
Fatty acid composition
64% linoleic acid
20% oleic acid
7% stearic acid
7% palmitic acid
2% other fatty acid
Example K
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 13 and the dough emulsifier blend consists of the following
ingredients:
Ingredient Wt. % in mixture
PanodanT" SD 50
NuSunT"" oil 50
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CA 02607751 2007-11-13
Example L
A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 12 and the dough emulsifier blend consists of the following
ingredients:
In dient Wt. % in mixture
PanodanTm SD 50
PGE (2,3-1-0) 50
Example M
s A dough composition is prepared as in Example A, except the flakes are those
prepared
in Example 10 and the dough emulsifier blend consists of the following
ingredients:
Ingredient Wt. % in mixture
UltraLec F 20
NuSunTM oil 80
Examples N and 0
The following dough emulsifier blends are used to prepare fat-free fabricated
chips.
In redient* Example N Example 0
PGE (2,3-1,2-IM) 17.5% 35%
Lecithin UltraLec P) 17.5% 0%
Olean 65% 65%
*Olean is available from the Procter and Gamble Company, Cincinnati, Ohio.
The
lecithin component is a commercial lecithin, U1traLec P, available from ADM,
Decatur, M.
The POE, a mixture of di- and triglycerol mono- and diesters of IM fatty
acids, is a
developmental sample from Lonza Group, Fairlawn, NJ. This PGE has the
following
composition:
1s Fatty acid composition Ester Composition
73% oleic acid 26% diglycerol monoester
14% palmitic acid 23% diglycerol diester
8% stearic acid 12% triglycerol monoester
5% linoleic acid 7% triglycerol diester
6% tetraglycerol monoester
6% tetraglycerol diester
7% free polyol
13% other PGEs
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CA 02607751 2010-04-23
Dough compositions are prepared using the potato flakes prepared in Example 5.
Each
dough composition comprises 35% water, 3% dough emulsifier, and 62% of the
following
mixture of ingredients:
Ingredient Wt. % in mixture
Potato flakes 74
Potato flanules (XL-granules Basic American Foods, 10
Plover, WI)
Precooked Waxy Corn Starch (Ultrasperse -A) from 8
National Starch & Chemical Corp., Bridgewater, NJ)
Substituted Waxy Maize (N-CreameT46 from National 1
Starch & Chemical
Maltodextrin (DE 18 from Grain Processing, IA 7
The potato flakes, potato flanules, modified starches, and maltodextrin are
mixed
s together in a blender. (Alternatively, the maltodextrin may be dissolved in
the water before being
added to the dough.) The emulsifier is heated to produce a homogeneous liquid.
Using a dough
mixer the emulsifier is added to the dry mixture followed by water (or water
plus maltodextrin) to
form a loose, dry dough. The dough is sheeted by continuously feeding it
through a pair of
sheeting rolls, forming an elastic continuous sheet without pinholes. Sheet
thickness is controlled
to about 0.02 in. (0.051 cm). The dough sheet is then cut into oval shaped
pieces and fried in a
constrained frying mold in Olean at 375 F (191 C) for about 6 seconds to make
a finished
product.
Example P
A dough composition is prepared as in Example A, wherein the dough emulsifier
is a
is 50:50 mixture of triglyceride oil (NuSunTM oil, described above) and 2-1-0,
DOME available
from Danisco Cultor and having the following composition:
Fatty acid composition Ester Composition
90% Oleic acid 79% Diglycerol monoester
6% Linoleic acid 2% Triglycerol monoester
3% Stearic acid 3% Diglycerol diesters
1% Palmitic acid 1% Triglycerol diesters
14% Free Polyol
1% Other esters
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