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WO1996039048A1 - Boisson obtenue a partir d'un melange sec et dont la texture est modifiee au moyen de gomme gellane - Google Patents

Boisson obtenue a partir d'un melange sec et dont la texture est modifiee au moyen de gomme gellane Download PDF

Info

Publication number
WO1996039048A1
WO1996039048A1 PCT/US1996/008053 US9608053W WO9639048A1 WO 1996039048 A1 WO1996039048 A1 WO 1996039048A1 US 9608053 W US9608053 W US 9608053W WO 9639048 A1 WO9639048 A1 WO 9639048A1
Authority
WO
WIPO (PCT)
Prior art keywords
dry
gellan gum
dry mix
fluidized
beverage
Prior art date
Application number
PCT/US1996/008053
Other languages
English (en)
Inventor
William F. Chalupa
Original Assignee
The Nutrasweet Company
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by The Nutrasweet Company filed Critical The Nutrasweet Company
Priority to AU59554/96A priority Critical patent/AU5955496A/en
Publication of WO1996039048A1 publication Critical patent/WO1996039048A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A23L2/395—Dry compositions in a particular shape or form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Definitions

  • the present invention relates generally to stabilized dry food and beverage powdered mixes which when hydrated produce a palatable beverage, salad dressing, gravy and the like. More specifically, the present invention relates to a dry beverage mix which, when added to water produces a fun to drink, fluidized gel beverage.
  • Gellan gum beverages have unique mouthfeel, body, and flavor release properties and profiles which are distinct from the mouthfeel, body and flavor release properties obtained with beverages prepared with non-gelling hydrocolloids such as carboxymethylcellulose, xanthan gum, and polyethylene glycol alginates. Such non-gelling hydrocolloids are thickeners which linger in the mouth longer than a shattered gellan gum gel matrix.
  • Beverages which can be prepared with gellan gum include lemonade beverages, fruit beverages, alcohol beverages, and coffee beverages.
  • Gellan gum beverages can be prepared from concentrated flavor systems such as apple, orange, pineapple, daiquiri, or highly concentrated shelf stable flavor systems containing gellan gum.
  • Beverages containing blends of gellan gum display rheological properties of a weak gel system when measured using dynamic viscoelastic measurements.
  • One characteristic of a gelled system is a constant elastic
  • the present invention is a dry powder mix for unique gelled beverages and fluidized foods consisting of minor amounts of gellan gum (400-800 ppm), a sequestrant, sugar and a number of excipients.
  • the dry mix is a complete blend, shelf stable and immediately hydratable upon the addition of water.
  • the fluidized gel formed imparts an extremely pleasant and lubricous mouthfeel upon consumption.
  • the present invention comprises a gellan gum based dry mix for the preparation of a texture modified beverage.
  • the gellan gum based mix may also be tailored or modified to serve as a dry mix for salad dressings, gravies, fluidized desserts and the like. Surprisingly, very small amounts of the gum and other excipients are needed to produce a unique and flavorful beverage or fluidized comestible.
  • Gellan gum is a heteropolysaccharide prepared by the fermentation ol Pseudomonas elodea ATCC 31461. Gellan gum is available from Kelco Division of Monsanto, San Diego, CA, under various names, including KELCOGEL, KELCOGEL PC, and KELCOGEL F. Processes for preparing gellan gum include those described in United States Patents
  • the gellan gum formulation of the present invention is a dry mix blend which can be added to cold or hot water and subsequently becomes a fluidized gelled beverage that can be eaten with a spoon or straw.
  • the beverage dry mix is comprised primarily of a sweetener such as sugar in an amount of from about 95.0% to about 97.0% of the total weight of the composition.
  • a low calorie beverage mix could be formulated using a high intensity sweetener such as aspartame, acesulfame-K or saccharin and the like together with a low calorie bulking agent but for the purposes of the present invention sugar is most preferred.
  • Gellan gum will comprise a minor amount of the dry beverage mix such as from about 0.5 to 1.5 wt percent Preferably this will be about 1.0% of the total weight of the mix.
  • One or more acidulents su * ch as fumaric acid, citric acid, malic acid, adipic acid, tartaric acid and mixtures thereof may be added to enhance any fruit flavor that is chosen for the drink. Again, these acids are added in relatively minor amounts of from about 1.0% to about 1.2%.
  • a sequestering agent such as powdered sodium tripolyphosph- ate, FMC Corp., Philadelphia, PA, is added as a chelating agent which aids in gum hydration. Furthermore, it can also provide for the stabilization of the flavor, color and texture ingredients once the dry mix is dissolved in water.
  • the sequestrant is added in an amount of from about 1.0% to about 1.5% and preferably in an amount of 1.125%.
  • An alkaline salt such as calcium carbonate provides a source of calcium ions for gelation and further adds body and texture ot the gelled beverage when mixed with water. In this manner it functions as a gelling salt For a gelled beverage from a dry mix to be commercially successful, it must be stable in the concentrated and diluted finished beverage solutions.
  • a calcium salt is also added to the mix.
  • Suitable calcium salts useful in the practice of the present invention are characterized by the fact that they are insoluble in solutions at neutral pH and are soluble in solutions that possess an acidic pH.
  • Particularly suitable calcium salts useful in the practice of the present invention comprise dicalcium phosphate dihydrate, calcium carbonate and mixtures thereof.
  • the salt is added to the mixture in an amount of approximately 24% to about 40% by weight of the total weight of the concentrated texture modifier and suspension agent composition.
  • Other carbonate salts may also be used but calcium carbonate is most preferred.
  • the carbonate salt is added to the dry mix in powdered form in amounts of from about 0.05% to about 0.15% by weight and most preferably in an amount of about 0.10%.
  • excipients such as clouding agents, flavors and coloring agents may be added to the mix depending on the type and flavor of beverage desired. For example, cherry or fruit punch flavors will incorpo ⁇ rate a red food dye coloring.
  • Clouding agents such as Beatreme #3579 (Beatrice Foods, Chicago, EL) are added in order to give the visual appearance of the cellular constituents characteristically found in natural fruit juices.
  • Example 1 is provided to more specifically teach and disclose that which Applicants claim to be their invention. They are for illustrative purposes only however, and it is recognized that there are many minor changes and variations that may be made with respect to the formulations that are not recited herein. It is to be understood that to the extent that any such variations do not materially alter or change the final product so conceived, such variations fall within the spirit and scope of the present invention as recited by the claims that follow:
  • the dry mix gelled beverage composition was prepared using the following formulation to prepare a lemonade flavored gelled beverage.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un mélange sec en poudre permettant d'obtenir une boisson gélifiée, ainsi que des produits alimentaires fluidifiés, et qui est constitué de quantités mineures de gomme gellane (400-800 mg par litre), d'un agent séquestrant, du sucre et plusieurs excipients. Ce mélange sec se conserve facilement et s'hydrate immédiatement lorsqu'on lui ajoute de l'eau. Le gel fluidifié obtenu est très onctueux et très agréable à consommer.
PCT/US1996/008053 1995-06-06 1996-05-30 Boisson obtenue a partir d'un melange sec et dont la texture est modifiee au moyen de gomme gellane WO1996039048A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU59554/96A AU5955496A (en) 1995-06-06 1996-05-30 Dry mix texture modified beverage using gellan gum

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US47113495A 1995-06-06 1995-06-06
US08/471,134 1995-06-06

Publications (1)

Publication Number Publication Date
WO1996039048A1 true WO1996039048A1 (fr) 1996-12-12

Family

ID=23870388

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1996/008053 WO1996039048A1 (fr) 1995-06-06 1996-05-30 Boisson obtenue a partir d'un melange sec et dont la texture est modifiee au moyen de gomme gellane

Country Status (3)

Country Link
AR (1) AR002318A1 (fr)
AU (1) AU5955496A (fr)
WO (1) WO1996039048A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2011131976A1 (fr) * 2010-04-21 2011-10-27 The University Of Birmingham Produit comestible
EP2653494A1 (fr) 2012-04-20 2013-10-23 RUDOLF WILD GmbH & CO. KG Dispersion aqueuse de gomme gellane
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
WO2022031158A1 (fr) * 2020-08-04 2022-02-10 Barragan Espinoza Gerogina Composition aromatisante de boissons, d'aliments et de desserts
WO2025075493A1 (fr) * 2023-10-03 2025-04-10 Barragan Espinosa Georgina Composition édulcorante de boissons, d'aliments et de desserts en poudre pour la fabrication de sirops aromatisés

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU706201B2 (en) * 1994-06-24 1999-06-10 Monsanto Company Gellan gum beverage

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0130689A1 (fr) * 1983-05-31 1985-01-09 Merck & Co. Inc. Gels non chauffés à base de gomme gellan
JPS62130671A (ja) * 1985-12-03 1987-06-12 San Ei Chem Ind Ltd 食品即席固形飲料
JPS63169948A (ja) * 1987-01-06 1988-07-13 San Ei Chem Ind Ltd 冷水可溶なジエランガム製造方法
JPS6427445A (en) * 1987-07-22 1989-01-30 Sanei Kagaku Kogyo Kk Preparation of gelatinous seasoning
JPH0218487A (ja) * 1988-07-05 1990-01-22 San Ei Chem Ind Ltd 即席増粘ゲル化物の製造方法
JPH02145159A (ja) * 1988-11-25 1990-06-04 San Ei Chem Ind Ltd 熱可逆性ジエラングム及びその製造法
WO1996000018A1 (fr) * 1994-06-24 1996-01-04 Monsanto Company Boisson contenant de la gomme de gellane

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0130689A1 (fr) * 1983-05-31 1985-01-09 Merck & Co. Inc. Gels non chauffés à base de gomme gellan
JPS62130671A (ja) * 1985-12-03 1987-06-12 San Ei Chem Ind Ltd 食品即席固形飲料
JPS63169948A (ja) * 1987-01-06 1988-07-13 San Ei Chem Ind Ltd 冷水可溶なジエランガム製造方法
JPS6427445A (en) * 1987-07-22 1989-01-30 Sanei Kagaku Kogyo Kk Preparation of gelatinous seasoning
JPH0218487A (ja) * 1988-07-05 1990-01-22 San Ei Chem Ind Ltd 即席増粘ゲル化物の製造方法
JPH02145159A (ja) * 1988-11-25 1990-06-04 San Ei Chem Ind Ltd 熱可逆性ジエラングム及びその製造法
WO1996000018A1 (fr) * 1994-06-24 1996-01-04 Monsanto Company Boisson contenant de la gomme de gellane

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8729, Derwent World Patents Index; Class D13, AN 87-202515, XP002010334 *
DATABASE WPI Section Ch Week 8834, Derwent World Patents Index; Class D13, AN 88-237971, XP002010336 *
DATABASE WPI Section Ch Week 9009, Derwent World Patents Index; Class D13, AN 90-064232, XP002010335 *
PATENT ABSTRACTS OF JAPAN vol. 013, no. 208 (C - 596) 16 May 1989 (1989-05-16) *
PATENT ABSTRACTS OF JAPAN vol. 014, no. 390 (C - 0751) 23 August 1990 (1990-08-23) *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9101160B2 (en) 2005-11-23 2015-08-11 The Coca-Cola Company Condiments with high-potency sweetener
US8017168B2 (en) 2006-11-02 2011-09-13 The Coca-Cola Company High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith
WO2011131976A1 (fr) * 2010-04-21 2011-10-27 The University Of Birmingham Produit comestible
EP2653494A1 (fr) 2012-04-20 2013-10-23 RUDOLF WILD GmbH & CO. KG Dispersion aqueuse de gomme gellane
WO2022031158A1 (fr) * 2020-08-04 2022-02-10 Barragan Espinoza Gerogina Composition aromatisante de boissons, d'aliments et de desserts
WO2025075493A1 (fr) * 2023-10-03 2025-04-10 Barragan Espinosa Georgina Composition édulcorante de boissons, d'aliments et de desserts en poudre pour la fabrication de sirops aromatisés

Also Published As

Publication number Publication date
AR002318A1 (es) 1998-03-11
AU5955496A (en) 1996-12-24

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