EP0340035A2
Expired / Lapsed
EP
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Microfragmented ionic polysaccharide/protein complex dispersions
Assignee: Kraft Inc
•
Filing: 1989-04-28
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Granted: —
•
Expires: 2009-04-28
Abstract
Abstract Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and sauces and methods for preparing such dispersions and food products.
Inventors
- 👤 Chen Wen-Sherng
- 👤 George A. Henry
- 👤 Susan M. Gaud
- 👤 Mark S. Miller
- 👤 John M. Kaiser
- 👤 Estela A. Balmadeca
- 👤 Ronnie G. Morgan
- 👤 Cynthia C. Baer
- 👤 Rajendra Prabhakar Borwankar
- 👤 Lorraine Clauss Hellgeth
- 👤 John Jeffrey Strandholm
- 👤 Gerald Leo Hasenheuttl
- 👤 Phillip James Kerwin
- 👤 Chyi-Cheng Chen
- 👤 John F. Kratochvil
- 👤 Wennie L. Lloyd
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-01 18:49
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/40; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/076; A23C19/0765; A23C19/08; A23C19/082; A23J; A23J3/00; A23J3/04; A23J3/06; A23J3/08; A23J3/22; A23J3/225; A23L; A23L29/00; A23L29/20; A23L29/206; A23L29/231; A23L29/256; A23L29/262; A23L29/269; A23L29/27; A23L29/275
Claims Analysis
Total Claims: 57
Claim 1
Independent Claim
85 words
A method for producing a microfragmented anisotropic xanthan/protein complex dispersion comprising the steps of forming an aqueous suspension of molecularly intimately complexed xanthan/protein fibers comprising at least 10 weight percent of xanthan gum based on the total solids weight of said fibers, conducting said aqueous fiber suspension through a zone of high shear to fragment the fibers under sufficient conditions of shear and duration to reduce substantially all of said fibers to xanthan/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 2
Independent Claim
85 words
A method for producing a microfragmented anisotropic xanthan/protein complex dispersion comprising the steps of forming an aqueous suspension of molecularly intimately complexed xanthan/protein fibers comprising at least 10 weight percent of xanthan gum based on the total solids weight of said fibers, conducting said aqueous fiber suspension through a zone of high shear to fragment the fibers under sufficient conditions of shear and duration to reduce substantially all of said fibers to xanthan/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 3
Dependent Claim
25 words
A method in accordance with Claim 1 wherein said fiber suspension comprises from about 1 to about 10% by weight of said xanthan/protein complex fibers.
Claim 4
Dependent Claim
27 words
A method in accordance with Claim 1 wherein the microfragment dispersion is concentrated by centrifugation at a pH substantially approximating the isoelectric point of the fibrous complex.
Claim 5
Dependent Claim
24 words
A method in accordance with Claim 1 wherein said microfragmented dispersion is concentrated by evaporation of at least a portion of the aqueous phase.
Claim 6
Dependent Claim
21 words
A method in accordance with Claim 1 wherein said xanthan/protein fibers are heated to stabilize substantially all of said xanthan/protein complex.
Claim 7
Independent Claim
72 words
A method for producing microfragmented ionic polysaccharide/protein complex dispersions comprising the steps of forming an aqueous suspension of a syneresed molecularly intimately entangled complexed ionic polysaccharide/protein complex precipitate, conducting said syneresed complex suspension through a zone of high shear to fragment the complex under sufficient conditions of shear and duration to reduce substantially all of said complex to ionic polysaccharide/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 8
Independent Claim
72 words
A method for producing microfragmented ionic polysaccharide/protein complex dispersions comprising the steps of forming an aqueous suspension of a syneresed molecularly intimately entangled complexed ionic polysaccharide/protein complex precipitate, conducting said syneresed complex suspension through a zone of high shear to fragment the complex under sufficient conditions of shear and duration to reduce substantially all of said complex to ionic polysaccharide/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 9
Dependent Claim
103 words
A method for producing a microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 6 wherein said dispersion is an anisotropic carboxymethyl cellulose/protein complex dispersion comprising the steps of forming an aqueous suspension of molecularly intimately complexed carboxymethyl cellulose/protein fibers comprising at least 10 weight percent of carboxymethyl cellulose gum based on the total solids weight of said fibers, conducting said aqueous fiber suspension through a zone of high shear to fragment the fibers under sufficient conditions of shear and duration to reduce substantially all of said fibers to carboxymethyl cellulose/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 10
Dependent Claim
75 words
A method in accordance with Claim 7 wherein said fiber suspension comprises from about 1 to about 10% by weight of said carboxymethyl cellulose/protein complex fibers, wherein said carboxymethyl cellulose/protein fibers are heated to stabilize substantially all of said carboxymethyl cellulose/protein complex, and wherein the microfragment dispersion is concentrated by centrifugation at a pH substantially approximating the isoelectric point of the fibrous complex, or by evaporation of at least a portion of the aqueous phase.
Claim 11
Dependent Claim
98 words
A method for producing a microfragmented ionic polysaccharide/protein complex dispesion in accordance with Claim 6 wherein said dispersion is an anisotropic carrageenan/protein complex dispersion comprising the steps of forming an aqueous suspension of molecularly intimately complexed carrageenan/protein fibers comprising at least 10 weight percent of carrageenan based on the total solids weight of said fibers, conducting said aqueous fiber suspension through a zone of high shear to fragment the fibers under sufficient conditions of shear and duration to reduce substantially all of said fibers to carrageenan/protein complex microfragments having a maximum dimension of less than about 15 microns.
Claim 12
Dependent Claim
72 words
A method in accordance with Claim 9 wherein said fiber suspension comprises from about 1 to about 10% by weight of said carrageenan/protein complex fibers, wherein said carrageenan/protein fibers are heated to stabilize substantially all of said carrageenan/protein complex, and wherein the microfragment dispersion is concentrated by centrifugation at a pH substantially approximating the isoelectric point of the fibrous complex or by evaporation of at least a portion of the aqueous phase.
Claim 13
Dependent Claim
26 words
A method in accordance with Claim 6 wherein said complex suspension comprises from about 1 to about 10% by weight of said ionic polysaccharide/protein complex fibers.
Claim 14
Dependent Claim
23 words
A method in accordance with Claim 6 wherein the microfragmented dispersion is concentrated by centrifugation at a pH of less than about 4.5.
Claim 15
Dependent Claim
26 words
A method in accordance with Claim 6 wherein the microfragment dispersion is concentrated by centrifugation at a pH substantially approximating the isoelectric point of the complex.
Claim 16
Dependent Claim
29 words
A method in accordance with Claim 6 wherein said centrifugation concentration is enhanced by providing an effective concentration of one or more edible polyvalent cations in said aqueous dispersion.
Claim 17
Dependent Claim
33 words
A method in accordance with Claim 6 wherein said microfragment dispersion is concentrated by evaporation of at least a portion of the aqueous phase by thin film swept surface evaporation under subatmospheric conditions.
Claim 18
Dependent Claim
23 words
A method in accordance with Claim 6 wherein said ionic polysaccharide/protein complex is heated to stabilize substantially all of said ionic polysaccharide/protein complex.
Claim 19
Dependent Claim
22 words
A method in accordance with Claim 6 wherein said microfragments are coated, at least in part, with calcium alginate, or calcium pectinate.
Claim 20
Dependent Claim
19 words
A method in accordance with Claim 6 wherein said complex is a thermoreversible gel of kappa carrageenan and gelatin.
Claim 21
Dependent Claim
13 words
A method in accordance with Claim 7 wherein said protein is partially protease-hydrolysed.
Claim 22
Independent Claim
134 words
A method for preparing a smooth, creamy dispersion of ionic polysaccharide/protein complex particles of very small size comprising the steps of forming an aqueous complex generating solution of a solubilized protein component and a complexing ionic polysacchrride component for the protein component, comprising from about 1 to about 30 weight percent solids based on the toal weight of the solution, providing a hydrophobic working liquid which is immiscible with the aqueous complex generating solution, forming a water-in-oil liquid emulsion of the aqueous-complex-generating solution in the hydrophobic working liquid, adjusting the pH of the emulsified aqueous complex-generating solution emulsified in the hydrophobic working liquid to form precipitated complex particles in the emulsified aqueous phase and separating the precipitated complex particles from the hydrophobic liquid to provide a polysaccharide/protein complex having a very small particle size.
Claim 23
Independent Claim
134 words
A method for preparing a smooth, creamy dispersion of ionic polysaccharide/protein complex particles of very small size comprising the steps of forming an aqueous complex generating solution of a solubilized protein component and a complexing ionic polysacchrride component for the protein component, comprising from about 1 to about 30 weight percent solids based on the toal weight of the solution, providing a hydrophobic working liquid which is immiscible with the aqueous complex generating solution, forming a water-in-oil liquid emulsion of the aqueous-complex-generating solution in the hydrophobic working liquid, adjusting the pH of the emulsified aqueous complex-generating solution emulsified in the hydrophobic working liquid to form precipitated complex particles in the emulsified aqueous phase and separating the precipitated complex particles from the hydrophobic liquid to provide a polysaccharide/protein complex having a very small particle size.
Claim 24
Independent Claim
135 words
A method for manufacturing edible lambda carrageenan/protein complex fibers comprising the steps of providing an aqueous fiber generating solution comprising a solubilized edible protein component and a solubilized lambda carrageenan component, the weight ratio of said carrageenan to said protein component being in the range of from about 1:4 to about 1:15 and wherein the total weight of said solubilized edible protein component and said solubilized lambda carrageenan component is in the range of from about 0.1 to about 8 weight percent, based on the total weight of said aqueous fiber generating solution, adjusting the pH of the fiber generating solution to the isoelectric point of an insoluble lambda carrageenan/protein complex while mixing said fiber generating solution to precipitate carrageenan/protein complex fibers and provide a whey solution, and separating the fibers from the whey solution.
Claim 25
Independent Claim
135 words
A method for manufacturing edible lambda carrageenan/protein complex fibers comprising the steps of providing an aqueous fiber generating solution comprising a solubilized edible protein component and a solubilized lambda carrageenan component, the weight ratio of said carrageenan to said protein component being in the range of from about 1:4 to about 1:15 and wherein the total weight of said solubilized edible protein component and said solubilized lambda carrageenan component is in the range of from about 0.1 to about 8 weight percent, based on the total weight of said aqueous fiber generating solution, adjusting the pH of the fiber generating solution to the isoelectric point of an insoluble lambda carrageenan/protein complex while mixing said fiber generating solution to precipitate carrageenan/protein complex fibers and provide a whey solution, and separating the fibers from the whey solution.
Claim 26
Independent Claim
146 words
A method for manufacturing edible carboxymethyl cellulose/protein complex fibers comprising the steps of providing an aqueous fiber generating solution comprising a solubilized edible protein component and a solubilized carboxymethyl cellulose component having a degree of substitution of about 0.9, the weight ratio of said carboxymethyl cellulose component to said protein component being in the range of from about 1:4 to about 1:15 and wherein the total weight of said solubilized edible protein component and said solubilized carboxymehtyl cellulose component is in the range of from about 0.1 to about 8 weight percent, based on the total weight of said aqueous fiber generating solution, adjusting the pH of the fiber generating solution to the isoelectric point of an insoluble carboxymethyl cellulose/protein complex while mixing said fiber generating solution to precipitate carboxymethyl cellulose/protein complex fibers and provide a whey solution, and separating the fibers from the whey solution.
Claim 27
Independent Claim
146 words
A method for manufacturing edible carboxymethyl cellulose/protein complex fibers comprising the steps of providing an aqueous fiber generating solution comprising a solubilized edible protein component and a solubilized carboxymethyl cellulose component having a degree of substitution of about 0.9, the weight ratio of said carboxymethyl cellulose component to said protein component being in the range of from about 1:4 to about 1:15 and wherein the total weight of said solubilized edible protein component and said solubilized carboxymehtyl cellulose component is in the range of from about 0.1 to about 8 weight percent, based on the total weight of said aqueous fiber generating solution, adjusting the pH of the fiber generating solution to the isoelectric point of an insoluble carboxymethyl cellulose/protein complex while mixing said fiber generating solution to precipitate carboxymethyl cellulose/protein complex fibers and provide a whey solution, and separating the fibers from the whey solution.
Claim 28
Dependent Claim
91 words
An aqueous, microfragmented ionic polysaccharide/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented ionic polysaccharide/protein complex discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented ionic polysaccharide/protein complex phase comprising irregularly shaped microfragments of a hydrated complex having an ionic polysaccharide to protein weight ratio in the range of from about 2:1 to about 1:20, said ionic polysaccharide/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns.
Claim 29
Dependent Claim
91 words
An aqueous, microfragmented ionic polysaccharide/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented ionic polysaccharide/protein complex discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented ionic polysaccharide/protein complex phase comprising irregularly shaped microfragments of a hydrated complex having an ionic polysaccharide to protein weight ratio in the range of from about 2:1 to about 1:20, said ionic polysaccharide/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns.
Claim 30
Dependent Claim
29 words
A microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 23 wherein said complex is a syneresed, molecularly intimately entangled interaction product of an ionic polysaccharide and a protein.
Claim 31
Dependent Claim
64 words
A microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 24 wherein said ionic polysaccharide is xanthan, carboxymethyl cellulose, carrageenan, gellan, chitosan, pectin, alginate or mixture thereof, and wherein at least about 90 percent by weight of hydrated microfragments of the aqueous dispersion have a volume of less than 5 x 10¹⁰ cubic centimeters and have a maximum linear dimension of about 7 microns.
Claim 32
Dependent Claim
30 words
A microfragmented syneresed ionic polysaccharide/protein complex dispersion in accordance with Claim 24 comprising microfragments having a mean maximum dimension in the range of from about 2 to about 10 microns.
Claim 33
Dependent Claim
22 words
A microfragmented syneresed ionic polysaccharide/protein complex dispersion in accordance with Claim 24 wherein said ionic polysaccharide/protein complex is a whey protein complex.
Claim 34
Dependent Claim
22 words
A microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 23 wherein said ionic polysaccharide/protein complex is an ionic polysaccharide/egg albumen complex.
Claim 35
Dependent Claim
27 words
A microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 23 wherein said ionic polysaccharide/protein fibers are heated to stabilize substantially all of said ionic polysaccharide/protein complex.
Claim 36
Dependent Claim
88 words
An aqueous, microfragmented anisotropic xanthan/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented anisotropic xanthan/protein discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented xanthan/protein complex phase comprising irregularly shaped microfragments of an anisotropic hydrated complex having a xanthan to protein weight ratio in the range of from about 2:1 to about 1:20, said xanthan/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns.
Claim 37
Dependent Claim
88 words
An aqueous, microfragmented anisotropic xanthan/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented anisotropic xanthan/protein discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented xanthan/protein complex phase comprising irregularly shaped microfragments of an anisotropic hydrated complex having a xanthan to protein weight ratio in the range of from about 2:1 to about 1:20, said xanthan/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns.
Claim 38
Dependent Claim
26 words
A microfragmented anisotropic xanthan/protein complex dispersion in accordance with Claim 30 wherein said complex is a molecularly intimate interaction product of said xanthan and said protein.
Claim 39
Dependent Claim
47 words
A microfragmented anisotropic xanthan/protein complex dispersion in accordance with Claim 30 wherein at least about 90 percent by weight of hydrated microfragments of the aqueous dispersion have a volume of less than 5 x 10¹⁰ cubic centimeters and have a maximum linear dimension of about 7 microns.
Claim 40
Dependent Claim
29 words
A microfragmented anisotropic xanthan/protein complex dispersion in accordance with Claim 30 comprising microfragments having a mean maximum dimension in the range of from about 2 to about 10 microns.
Claim 41
Dependent Claim
20 words
A microfragmented anisotropic xanthan/protein complex dispersion in accordance with Claim 30 wherein said xanthan/protein complex is a whey protein complex.
Claim 42
Dependent Claim
20 words
A microfragmented anisotropic xanthan/protein complex dispersion in accordance with Claim 30 wherein said xanthan/protein complex is a xanthan/egg albumen complex.
Claim 43
Dependent Claim
21 words
A method in accordance with Claim 30 wherein said xanthan/protein fibers are heated to stabilize substantially all of said xanthan/protein complex.
Claim 44
Dependent Claim
68 words
A frozen dessert composition comprising from about 0 to about 10 percent edible fat, from about 1 to about 10 percent microfragmented xanthan/protein complex dispersion like that of Claim 30, from about 1 to about 9 percent by weight of protein, from about 10 to about 30 percent by weight of a saccharide component, and from about 45 percent to about 85 percent water in homogenized, frozen form.
Claim 45
Dependent Claim
26 words
A frozen dessert composition in accordance with Claim 37 wherein said fat component comprises from about 2 to about 5 weight percent fat frozen dessert composition.
Claim 46
Dependent Claim
48 words
A food dressing comprising from about 0.25 to about 30 percent by weight of a microfragmented xanthan/protein complex dispersion like that of Claim 30, from about 0 to about 50 percent by weight of edible oil or fat, from about 20 to about 96 percent by weight water.
Claim 47
Dependent Claim
132 words
An aqueous, microfragmented anisotropic carboxymethyl cellulose/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented anisotropic carboxymethyl cellulose/protein discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented carboxymethyl cellulose/protein complex phase comprising irregularly shaped microfragments of an anisotropic hydrated complex having a carboxymethyl cellulose to protein weight ratio in the range of from about 2:1 to about 1:20, said carboxymethyl cellulose/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns, and wherein at least about 90 percent by weight of hydrated microfragments of the aqueous dispersion have a volume of less than 5 x 10¹⁰ cubic centimeters and have a maximum linear dimension of less than about 7 microns.
Claim 48
Dependent Claim
132 words
An aqueous, microfragmented anisotropic carboxymethyl cellulose/protein complex dispersion comprising from about 1 to about 50 weight percent of an insolubilized, hydrated, microfragmented anisotropic carboxymethyl cellulose/protein discontinuous phase dispersed throughout a continuous aqueous phase, said discontinuous microfragmented carboxymethyl cellulose/protein complex phase comprising irregularly shaped microfragments of an anisotropic hydrated complex having a carboxymethyl cellulose to protein weight ratio in the range of from about 2:1 to about 1:20, said carboxymethyl cellulose/protein microfragments having a particle size distribution such that substantially all of said microfragments have a maximum dimension of less than about 15 microns, and wherein at least about 90 percent by weight of hydrated microfragments of the aqueous dispersion have a volume of less than 5 x 10¹⁰ cubic centimeters and have a maximum linear dimension of less than about 7 microns.
Claim 49
Dependent Claim
30 words
A microfragmented anisotropic carboxymethyl cellulose/protein complex dispersion in accordance with Claim 20 comprising microfragments having a mean maximum dimension in the range of from about 2 to about 10 microns.
Claim 50
Dependent Claim
61 words
A frozen dessert composition comprising from about 10 percent edible fat, from about 1 to about 10 percent microfragmented carboxymethyl cellulose/protein complex dispersion or carrageenan/protein complex dispersion, from about 1 to about 9 percent by weight of protein, from about 10 to about 30 percent by weight of a saccharide component, and from about 45 percent to about 85 percent water.
Claim 51
Dependent Claim
61 words
A frozen dessert composition comprising from about 10 percent edible fat, from about 1 to about 10 percent microfragmented carboxymethyl cellulose/protein complex dispersion or carrageenan/protein complex dispersion, from about 1 to about 9 percent by weight of protein, from about 10 to about 30 percent by weight of a saccharide component, and from about 45 percent to about 85 percent water.
Claim 52
Dependent Claim
26 words
A frozen dessert composition in accordance with Claim 42 wherein said fat component comprises from about 2 to about 5 weight percent fat frozen dessert composition.
Claim 53
Dependent Claim
49 words
A food dressing comprising from about 0.25 to about 30 percent by weight of a microfragmented carboxymethyl cellulose/protein complex dispersion or carrageenan/protein complex dispersion, from about 0 to about 50 percent by weight of edible oil or fat, and from about 20 to about 96 percent by weight water.
Claim 54
Dependent Claim
49 words
A food dressing comprising from about 0.25 to about 30 percent by weight of a microfragmented carboxymethyl cellulose/protein complex dispersion or carrageenan/protein complex dispersion, from about 0 to about 50 percent by weight of edible oil or fat, and from about 20 to about 96 percent by weight water.
Claim 55
Dependent Claim
50 words
A food dressing comprising from about 0.25 to about 30 percent by weight of a microfragmented ionic polysaccharide/protein complex dispersion like that of Claim 42, from about 0 to about 50 percent by weight of edible oil or fat, and from about 20 to about 96 percent by weight water.
Claim 56
Dependent Claim
27 words
A microfragmented ionic polysaccharide/protein complex dispersion in accordance with Claim 42 wherein said microfragments are coated, at least in part, with calcium alginate or a calcium pectinate.
Claim 57
Dependent Claim
29 words
A microfragemented ionic polysaccharide/protein complex dispersion in accordance with Claim 42 wherein said microfragments are coated with stearoyl lactylate, mono- or diglycerides, or other emulsifiers capable of reducing astringency.
References Cited (Backward Citations)
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