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Concentrate food composition comprising a pectin gel

A technology of concentrated food and composition, which is applied in the direction of food ingredients containing inorganic compounds, food preparation, food science, etc., and can solve the problem of unattractive production price of concentrated food products

Active Publication Date: 2015-03-04
UNILEVER IP HLDG BV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is not an attractive production price for concentrated food products

Method used

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  • Concentrate food composition comprising a pectin gel
  • Concentrate food composition comprising a pectin gel
  • Concentrate food composition comprising a pectin gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0192] Example 1: Synergistic effect on hardness using K salt in combination with Na salt

[0193] To study the synergistic effect of Na salt and K salt on gel hardness at high salt concentration, (Na + / (Na + +K + ))*100 (in %) is 63%.

[0194] Product preparation method:

[0195] a) Add pectin powder (purchased) to cold water and mix with a mechanical overhead stirrer until fully dispersed / hydrated. the

[0196] b) Adjust the pH of the pectin-water mixture (step a)) to approximately pH 4.9 using NaOH 1M

[0197] c) Heat the mixture (step b)) to 95 oC and maintain this temperature for ~3 minutes

[0198] d) Add the salt mixture (i.e. NaCl, MgCl, 2 , CaCl 2 .2H 2 O, CaSO 4 , KCl), and transfer the mixture to a plastic bucket

[0199] e) Allow the composition to cool to room temperature to form a semi-solid gel

[0200] f) Measure the product hardness (in g) according to the method described in the specification.

[0201] Table 1a: Sodium salts only

[0202] ...

Embodiment 2

[0213] Example 2 : For pectin gels with 10% salt based on total water, use K + Salt and Na + Synergistic effect of salt combinations on hardness

[0214] To study Na + and K + Synergistic effect of cations on gel hardness, comparing different ratios of Na + and K + cation. different (Na + / (Na + +K + ))*100 (in %) Scale - The effect of scales from 16 to 69% was analyzed at a 10% salt level. Gels were prepared as described in Example 1. The resulting gel has a pH between 3.5 and 4.5.

[0215] result:

[0216]

[0217] （a） LC 810 (Danisco average DE typically 37, contains gelled pectin), contains ~62% galacturonic acid (GalA). The gelled pectin concentration was kept constant based on the total water. the

[0218] （b） Calcium from CaCl 2 .2H2O.

[0219]

[0220] All gels with 10%wt total salt (NaCl+KCl) based on total water, in which combinations of K salt and Na salt were used in different ratios (Examples 2B to 2H), were better than Na salt a...

Embodiment 3

[0221] Example 3: Synergistic effect on hardness using K salt combined with Na salt for pectin gels with 10% salt based on total water

[0222] To study Na + and K + Synergistic effect of cations on gel hardness, comparing different ratios of Na + and K + cation. different (Na + / (Na + +K + ))*100 (in %) Scale - The effects of scales from 75 to 95% were analyzed at a 10% salt level. Gels were prepared as described in Example 1. The pH of the gel is between 3.5 and 4.5.

[0223] result:

[0224]

[0225] Pectin powder

[0226] （a） LC 810 (Danisco average DE typically 37, contains gelled pectin), contains ~62% galacturonic acid (GalA).

[0227] The gelled pectin concentration was kept constant based on the total water.

[0228] （b） Calcium from CaCl 2 .2H2O .

[0229]

[0230] All gels with 10% wt salt (NaCl+KCl) based on total water wt% where K was used in different proportions + Cations and Na + Combinations of cations (Examples 3B to 3F) ...

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PUM

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Abstract

The present invention relates to a concentrate food composition for preparing a bouillon, soup, sauce, gravy or seasoned dish. The aim of the present invention is to provide a concentrate food composition in the form of a semi-solid gel at room temperature and which is shape-stable at high-salt levels, allowing conventional dilution ratios as used for concentrate food compositions like bouillon cubes, soup cubes, or seasoning products. It has been found that this is achieved by a concentrate food composition in the form of a gel, comprising water,sodium salt and Potassium salt, gelling pectin, being all pectin with a degree of esterification below 55%, and wherein gelling pectin is dissolved in the water,and calcium salt.

Description

[0001] The present invention relates to concentrated food compositions. The invention further relates to a method of preparing said concentrated food composition. The invention further relates to the use of said food composition for the preparation of a broth, soup, sauce, gravy or seasoned dish. Background of the invention [0002] High salt concentrated food compositions have been described which produce broths, soups, sauces or gravy or seasoned dishes after dilution in water or in vegetables. Such products have been known to consumers as well as those skilled in the art for decades. They are known eg as dry bouillon cubes or soup cubes or seasoning cubes. Concentrated products may be dry (eg, dehydrated), liquid, semi-liquid or paste-like products which, after adding water according to the instructions for use, result in a ready-to-eat preparation. [0003] More recently, savory concentrated food compositions are available in the form of semi-solid gels. Compared to tr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/40A23L1/24A23L1/0524A23L23/00A23L23/10A23L27/60A23L29/231
CPCA23V2002/00A23L1/40A23L1/39A23L1/0524A23L1/24A23L23/10A23L27/60A23L29/231A23L23/00A23V2250/1578A23V2250/16A23V2250/1614A23V2250/50724
Inventor S.斯瓦帕伊斯S.G.舒姆
Owner UNILEVER IP HLDG BV
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