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Tomato-derived thickening agent

a technology of thickening agent and tomato, which is applied in the field of tomato-derived thickening agent, can solve the problems of excessive roughness of tomato-based products, poor uniformity and depth of colour of products, and the influence of pulp particles on the texture of tomato-based products

Inactive Publication Date: 2013-05-02
CONOPCO INC D B A UNILEVER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present process can be operated using simple separation techniques such as centrifugation and filtration. This is an important advantage because it allows for easier and more efficient operation of the process.

Problems solved by technology

In addition, the size and distribution of the tomato pulp particles may also affect the texture of such tomato-based products.
If this is not done, a product with an excessively rough texture will result.
Furthermore, since the carotene pigment (lycopene) is contained in these particles of pulp and fibre, failure to properly disperse them will result in a product with poor uniformity and depth of colour.
However, the process does have limitations.
Although the greater number of individual fibres will absorb more water and cause a greater viscosity increase, any remaining free water will quickly separate because the structure which bound this water will have been destroyed.
There is no way to eliminate the influence of such factors.
However, adjustments in homogenising conditions may be required to compensate for unwanted characteristics in the final product resulting from these factors.
From a consumer perspective, the use of such additives in tomato products, notably the use of additives that are foreign to tomatoes, is undesirable.
From a consumer perspective both the use of enzymes and organic solvents as advocated in the above referenced US patents are equally undesirable as the use of additives described herein before.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0096]Aseptically packed tomato paste was mixed with water for produce a pulp with a total solids content of 7 wt. %. The tomato pulp was separated into serum and sediment (high solids fraction) in a centrifuge that was operated at a revolution speed of 4000 rpm.

[0097]The tomato serum so obtained represented 85 wt. % of the tomato pulp feed and contained less than 1 vol. % of insoluble solids. The tomato serum was fed to a micro filtration unit with a ceramic membrane of 1.4 microns pore size (14,000 kDa).

[0098]Both the retentate and the high solid fraction obtained from this unit were dried to a moisture content of approximately 5 wt. % using a spray drier.

[0099]Lycopene, protein, pectin and sugar contents of the dried retentate, the dried high solids fraction and the tomato paste were determined. Also the total solids content, Brix level, TIS, TSS and the particle size distributions were determined. The results are shown in Table 1.

TABLE 1High solidsRetentatefractionTomato Paste° ...

example 2

[0100]Ketchup products were prepared on the basis of a standard recipe and recipe (reference) in accordance with the present invention (recipe 1). Both recipes are shown in Table 2.

TABLE 2ReferenceRecipe 1Aqueous phase (sugar, condiments etc.)75.5875.16Tomato paste24.1424.14Xanthan gum0.08Carboxy methyl cellulose0.13Pectin0.06Calcium chloride0.01Dried retentate from Example 10.50Dried high solids fraction from Example 10.20

[0101]Physical analysis showed that the water binding capacity and consistency of both ketchups were essentially identical.

[0102]Chemical analysis of the two ketchup products produced the date presented in Table 3.

TABLE 3ReferenceRecipe 1° Brix32.8233.50% Total Solids33.2034.09% TSS6.676.73% TIS1.341.90Lycopene [mg / 100 g]13.1816.21Protein [g / 100 g]0.651.04Pectin [g / 100 g]0.450.55Sugars [g / 100 g]25.1025.50

[0103]These results show that the tomato-derived thickening agent of the present invention can suitably be used instead of a number of additives (xanthan gum, CMC...

example 3

[0104]Ketchup products were prepared on the basis of a standard recipe and recipe (reference) in accordance with the present invention (recipe 1). Both recipes are shown in Table 4.

TABLE 4ReferenceRecipe 1Aqueous phase (condiments etc.)75.5875.46Tomato paste24.1424.14Xanthan gum0.08Carboxy methyl cellulose0.13Pectin0.06Calcium chloride0.01Dried retentate from Example 10.40

[0105]Physical analysis showed that the water binding capacity and consistency of both ketchups were essentially identical, shown in Table 5.

TABLE 5ReferenceRecipe 1° Brix33.2531.91% TSS6.676.72% TIS1.341.65Bostwick [cm / 30 s]3.34.2Blotter [mm / 30 min]1.72.0

[0106]Where Bostwick is a measurement of consistency (higher value means lower consistency) and Blotter a measurement of water binding capacity (higher value means lower capacity).

[0107]These results show that the tomato-derived thickening agent of the present invention can suitably be used instead of a number of additives (xanthan gum, CMC, pectin, CaCl2) to prov...

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PUM

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Abstract

The present invention provides a tomato-derived thickening agent, said agent being characterized in that, on a dry N weight basis, it contains: 0.1-3 wt. % of lycopene; 14-34 wt. % of protein; 11-35 wt. % of pectin; 17-39 wt. % of sugars selected from fructose, glucose, and combinations thereof. The invention further relates to a process for preparing a tomato-derived thick-ening agent and to the use of such a thickening agent in food products such as tomato ketchup, tomato-based sauces, pizza sauce, tomato soup and tomato juice.

Description

FIELD OF THE INVENTION[0001]The present invention relates to a tomato-derived thickening agent and to the use of such an agent in aqueous food products, especially tomato-based products such as ketchup, tomato based sauces and tomato juice. The invention also provides a method for the preparation of a thickening agent from tomato pulp.BACKGROUND OF THE INVENTION[0002]Tomato-based products such as tomato ketchups, barbecue sauces, pizza sauces and other similar condiments are typically made from tomato pastes, tomato purees, tomato juices or similar compositions that contain substantial amounts of tomato solids. These tomato solids include water-insoluble tomato particles, including tomato seeds and portions of tomato skins; tomato fibres which comprise the bulk of tomato fruit; and pectin. Each of these components affects the stability, appearance, flavour and sensory appeal of tomato-based food products.[0003]For example, the carotene lycopene that gives tomato sauce its characteri...

Claims

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Application Information

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IPC IPC(8): A23L1/0524A23L29/20A23L19/00A23L27/60A23L29/231
CPCA23L1/05A23L1/243A23L1/2128A23L1/0524A23L29/20A23L29/206A23L29/231A23L19/09A23L27/63A23V2002/00
Inventor DUBBELMAN, SANDERMAVROUDIS, NIKOLAOSOLIEHOEK, LEANDRO
Owner CONOPCO INC D B A UNILEVER