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Stabilizer for food applications

A compound, the technology of sodium carboxymethyl cellulose, applied in the field of stabilization, can solve the problems of time-consuming and laborious treatment and preparation process, and achieve the effect of high tolerance

Inactive Publication Date: 2012-05-30
J RETTENMAIER & SOEHNE GMBH CO KG ROSENBERG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the additive usually requires laborious and time-consuming handling and preparation

Method used

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  • Stabilizer for food applications
  • Stabilizer for food applications
  • Stabilizer for food applications

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The inventive stabilizer based on MCC and CMC under the name MCG 0048, and the three commercially available under the names AVICEL CL 611, AVICEL RC 591F and AVICEL plus GP 3282 (the latter also containing carrageenan) activated in-line to stabilize cocoa beverages.

[0015] In the case of all stabilizers, a limit dose was determined such that after 24 and 48 hours no precipitate formed in the stabilized cocoa drink in glass bottles.

[0016] The entire process including evaluation is described (see Appendix 2).

[0017] Exemplary formulation of MCG 0048 for cocoa beverages

[0018] ％

G

Stabilizer MCG 0048

0.1

1.00

sugar

6.00

60.00

Cocoa (CEBE)

0.5

5.00

Milk 1.5% Fat

93.4

934.0

100.00

1000.00

[0019] Summary of application examples of cocoa beverages

[0020] The following table provides a summary of the required doses for stabili...

Embodiment 2

[0023] By different activation methods, the stabilizer corresponding to the name of MCC and CMC based on MCC and CMC of the present invention is called MCG 0048, and two kinds of commercially available names are the stabilizer of AVICEL CL 611, AVICEL RC 591F in different media (deionized Water; 0.05% CaCl 2 ; 0.1% CaCl 2 and milk) activation.

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Abstract

The invention relates to a compound made of microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (CMC) in at least partially colloidal form, having a proportion of CMC between 5 and 18%, relative to the dry weight, having two qualities of substitution levels (DS) different from CMC.

Description

technical field [0001] The present invention relates to the stabilization of various types of food products. So-called stabilizers are used in the food sector. The stabilizer is intended to stabilize the water-oil emulsion, ie the stabilizer should prevent separation of the two components. Stabilizers are also used to keep solids in suspension in aqueous systems, ie prevent sedimentation from occurring. Background technique [0002] Stabilizers are known and used in many ways. One group of stabilizers comprises a combination of colloidal microcrystalline cellulose (MCC) and carboxymethylcellulose (CMC). These products are subjected to a mechanical shearing process in the wet process and transformed into a colloidal state. After being combined with CMC, the combination of MCC and CMC acts synergistically, and the drying of the final product occurs. See US Patent No. 3 539 365. [0003] Existing stabilizers have very limited performance. The performance expected by user...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08L1/02A23C9/154A23G1/56A23L1/0534A23L29/262
CPCA23V2002/00A23G1/56A23L1/31418C08L1/02C08L1/286A23L1/0534A23C9/1544C08L2205/03A23L2/52A23L13/422A23L29/262C08L2666/26A23G2200/06A23V2250/51084A23V2250/51082A23V2200/228
Inventor 乔治·巴赫拉尔夫·乌格尔
Owner J RETTENMAIER & SOEHNE GMBH CO KG ROSENBERG