Soluble cassava flour composition

Abstract

A soluble tapioca flour composition is described herein that has desirable chemical properties and solubility and viscosity capabilities for use in food products such as beverage mixes, baby foods, pharmaceutical products, emulsions, convenience foods, or snack-based fillers. Such compositions can be used as partial or complete replacements for maltodextrin and provide a cleaner label alternative.

Description

Technical Field

[0001] The present invention relates to a soluble powder composition and a method for making the same. Background Art

[0002] Consumers are demanding label-friendly alternatives to maltodextrin in food and beverage applications. While it is desirable to develop label-friendly alternatives, it is also desirable that such alternatives have similar functionality to maltodextrin. Summary of the invention

[0003] A soluble tapioca flour composition is described herein that has desirable chemical properties and solubility and viscosity capabilities for making food products such as beverage mixes, baby foods, pharmaceutical products, emulsions, convenience foods, or snack-based fillers. Such compositions can be used as partial or complete replacements for maltodextrin and provide a cleaner label alternative. BRIEF DESCRIPTION OF THE DRAWINGS

[0004] Figure 1 A schematic representation of a manufacturing process for achieving the soluble tapioca flour compositions described herein is provided.

[0005] Figure 2 The particle size distribution of the soluble tapioca flour compositions described herein is shown.

[0006] Figure 3 and Figure 4 Viscosity comparison curves of soluble tapioca flour compositions and maltodextrin at given shear rates and temperatures are provided respectively. DETAILED DESCRIPTION

[0007] A soluble tapioca flour composition and a method for making the same are described herein. Such soluble tapioca flour compositions can be used as substitutes for maltodextrin in food and beverage applications. It should be understood that tapioca flour may also be referred to herein as tapioca flour, and this terminology difference is based on geographic and market differences. Commercially available tapioca flour generally contains a fiber content (both soluble and insoluble fibers) in the range of 2.0 grams to 10 grams of fiber per 100 grams of powder, while commercially available tapioca flour may be more refined and may contain less fiber than previously mentioned tapioca flour. In this application, reference to tapioca flour or tapioca flour refers to a milled powder containing more than 2 grams of fiber per 100 grams of powder. As used herein, the term "soluble tapioca flour" may refer to hydrolyzed, enzymatically treated, enzymatically modified and / or dissolved tapioca flour. Technicians learn how to make soluble tapioca flour from, for example, US5350593 and US20186268997, the disclosure of which is incorporated herein by reference.

[0008] Such soluble tapioca flour has been processed to promote greater solubility of its major components in liquids such as water. In addition, such soluble flours exhibit functionality similar to maltodextrin, with desirable "clean flavor", mouthfeel and texture suitable for food and beverage applications. As used herein, the term "soluble" refers to the solubility of the flour components in water. As used herein, the term "flour" encompasses (1) non-cereal flours and (2) fractionated non-whole grain flours in which a portion of the bran and germ have been removed.

[0009] A soluble cassava flour composition is described herein, which is produced by treating natural cassava flour with an enzyme to obtain a soluble cassava flour intermediate. The enzyme is preferably an alpha-amylase, but other bacterial or fungal enzymes may also be used, such as but not limited to isozymes, glucosidases, beta-enzymes, pullulanases and / or alpha-enzymes and / or combinations thereof. In a preferred aspect, the alpha-amylase is a thermostable alpha-amylase. Subsequently, the soluble cassava flour intermediate is treated with a second enzyme designed to hydrolyze cell wall material, such as but not limited to pectinase, beta-glucanase, xylanase and cellulase. The soluble cassava flour composition treated with the second enzyme is referred to herein as a "first soluble cassava flour composition". Alternatively, the first soluble cassava flour composition may then be filtered to produce a filtered soluble cassava flour composition referred to herein as a "second soluble cassava flour composition". Collectively, the first soluble tapioca flour composition and the second soluble tapioca flour composition are referred to herein as "soluble tapioca flour compositions". Figure 1 A schematic representation of a manufacturing process for achieving the soluble tapioca flour compositions described herein is provided.

[0010] In terms of its components, the soluble cassava flour composition described herein includes a carbohydrate content in the range of 90% to 98% by weight, and more preferably 92% to 97% by weight. The protein content of the soluble cassava flour composition is in the range of 0.5% to 1.5% by weight, preferably between 0.75% and 1.3% by weight, more preferably between 0.9% and 1.1% by weight, and more preferably about 1% by weight. The fat content is less than 1% by weight, and the insoluble fiber content is in the range of 0.5% to 3.5% by weight, and more preferably in the range of 0.5% to 1% by weight.

[0011] The soluble tapioca flour compositions described herein have a dextrose equivalent ("DE") ranging from 5 to 18, and more preferably from 8 to 15. Such compositions can be distinguished from natural flours and have significantly improved solubility and viscosity functions for use in certain food applications.

[0012] The soluble tapioca flour described herein is substantially soluble and has a higher solubility relative to the native tapioca flour starting material. Without being bound by any theory, it is believed herein that the above enzyme treatment and optional subsequent filtration step further improves solubility.

[0013] Solubility is measured by particle size distribution and based on wet / dispersion solubility in 90°C water. The soluble tapioca flour composition comprises a particle size distribution in which 90% of the particles have a particle size of 350 microns or less. The soluble tapioca flour composition comprises a particle size distribution in which 50% of the particles have a particle size of 150 microns or less. The soluble tapioca flour composition comprises a particle size distribution in which 10% of the particles have a particle size of 40 microns or less. In some aspects, the filtered second soluble tapioca flour composition is almost completely soluble in water, wherein 100% of the particles have a particle size of less than 1 micron, more preferably, less than 0.5 microns, and even more preferably, less than 0.1 microns.

[0014] Preferably, the soluble tapioca flour composition of the present invention comprises a particle size distribution wherein 90% of the particles have a particle size of 350 microns or less, and 50% of the particles have a particle size of 150 microns or less. Preferably, 10% of the particles have a particle size of 40 microns or less. Preferably, the composition comprises a particle size distribution wherein 100% of the particles have a particle size of less than 1 micron, and preferably, less than 0.5 micron. Preferably, the composition is substantially soluble in water.

[0015] In addition, the soluble tapioca flour composition has a desired viscosity function. The soluble tapioca flour composition has a viscosity in the range of 1 cP to 10 cP at 20°C and 10% dry solids, and more preferably, (at a shear rate of 10 [1 / s]) in the range of 2 cP to 5 cP at 20°C and 10% dry solids.

[0016] Soluble tapioca flour compositions as described herein are preferred for food applications. Notable food applications include, but are not limited to, beverages, beverage mixtures, baby foods, pharmaceutical products, food emulsions, instant foods, baked goods, dairy products, salad dressings, and fillers or food products (including frozen foods) based on snacks. Beverages and beverage mixtures may include instant mixtures of hot or cold drinks, flavored milk (including chocolate milk), carbonated soft drinks, fruit juices, sports drinks, nutritional beverages, and infant formula substitutes. Dairy products may include ice cream, yogurt, sour cream, whipped cream, and non-dairy vegan substitutes. Instant foods include, but are not limited to, salad dressings (pourable and spoonable), sauces (instant seasonings and prepared seasonings), condiments, puddings, bars, cereals, coatings of cereals, spreads, low-fat spreads, icings, hard candies, soft candies, gummy products, and dry mixes. Baked goods may include cookies, cakes, muffins, crackers, flour-based pastries, and laminated baked products.

[0017] The soluble tapioca flour compositions described herein can be used as at least a partial substitute for maltodextrin for food applications, and in many cases can be used as a complete substitute for maltodextrin for food applications. Such soluble powders can be effective maltodextrin substitutes in any food application currently using maltodextrin. The soluble tapioca flour exhibits functionality similar to maltodextrin (e.g., pH, solubility, and viscosity), making it a suitable substitute for maltodextrin in food applications. Such substitutes have a consumer-friendly labeling effect, because some consumers may prefer to use soluble powders compared to maltodextrin.

[0018] In addition, this type of soluble tapioca flour also has the ability to replace maltodextrin in the flavor encapsulation application where flavor emulsion is formed and spray-dried, so that liquid flavoring agent is converted into solid. In these applications, maltodextrin can be used together with lipophilic starch, or alternatively used alone to form flavor emulsion. Maltodextrin is generally used in this space because they form the ability of the matrix that actively contributes to encapsulation. Soluble tapioca flour as described herein can replace the maltodextrin in this space, because they have gentle local flavor, low viscosity and low cost. In addition, soluble tapioca flour can replace the maltodextrin in the coating oil-based flavoring agent.

[0019] In preferred aspects, the soluble tapioca flour described herein can be used in instant sauces (e.g., dry mixes mixed into sauce form by the consumer), prepared sauces, dry mix seasonings, and flavor encapsulates. Such soluble tapioca flour can be added in different amounts and consistently exhibits a taste and functionality similar to maltodextrin.

[0020] Example

[0021] Example #1: Method for preparing soluble tapioca flour

[0022] In a mixing tank, a 25% (w / w) aqueous flour slurry was prepared using King Lion cassava flour (King Lion Premium Cassava Flour, American Key Food Products, Inc., New Jersey, USA). First, 24 kg of water was added to the mixing tank, and then mixing was started at a slow speed (to avoid splashing). 8 kg of raw cassava flour was slowly added to the mixing tank while the contents were continuously mixed at a slow speed. The slurry was maintained at ambient temperature. The mixing speed was adjusted to prevent the powder solids from settling.

[0023] The pH and temperature of the slurry in the feed tank were adjusted to a pH of 4.8 to 5.2 and a temperature of about 22° C. using 7% HCl. After pH adjustment, mixing of the slurry continued at a slow speed. An enzyme (thermostable α-amylase) from DuPont GC 127 (0.085% based on powder weight) was weighed in a clean plastic container in an amount of 6.8 g and added to the slurry.

[0024] Water is used as feed to the jet cooker which is balanced between a cook temperature of 270°F (132°C) and an outlet temperature of 203°F (95°C) (atmospheric flash in the product tank). Once the cook conditions are set, the cassava flour slurry is fed into the jet cooker. The liquefied product exiting the jet cooker is collected in a product tank which is equipped with an overhead mixer and temperature controlled up to 95°C. After the first jet cook, the jet-cooked slurry is preferably passed through the jet cooker a second time followed by the addition of GC 127 enzyme at a dosage of 2 g (0.025% based on the weight of the flour).

[0025] The liquefact is maintained in the product tank at 95°C for the desired holding time (about 30 minutes to 1 hour) while continuously mixing the liquefact at a slow speed to avoid hot liquid splashing. After the desired holding time is completed, the pH is adjusted to 2.7 to 3.0 at 95°C and the liquefact is maintained at the set pH for 15 minutes. The liquefact is continued to be mixed at a slow speed to avoid hot liquid splashing. To ensure complete inactivation of the enzyme, the temperature is accurately controlled and the holding time is set to 15 minutes.

[0026] The heating is turned off by adjusting the steam valve, and the slurry is cooled to 80°C (using cooling water circulation if necessary). The liquefact is continued to be mixed at a slow speed to avoid splashing of hot liquid. The pH in the liquefact is adjusted to 4.45 using NaOH base buffer. The liquefact can be spray dried to prepare a soluble tapioca flour intermediate.

[0027] To prepare the first soluble tapioca flour composition, 12 kg of the liquefact was directly transferred to a Groen cooking vessel. Once the pH was between 4.45 and the temperature was between 48°C and 53°C, 49.9 g of viscose L (according to Novozymes Inc., the optimal pH range is 3.3 to 5.5 and the temperature is 25°C to 55°C) was added to the slurry and the enzymatic reaction was carried out for 60 minutes. The slurry was heated to 85°C and continued for 15 minutes to kill the viscose L. The soluble tapioca flour composition can then be spray dried to obtain the first tapioca flour composition.

[0028] In some cases, before spray drying, the first cassava flour composition is filtered by Buchner vacuum filtration (using Whatman filter paper grade 4 or VWR filter paper 417 pores 35μ to 45μ) to obtain a filtered second soluble cassava flour composition. Such filtration may be followed by spray drying.

[0029] Figure 1 A general illustration of the process is provided. Table 1 provides the chemical composition of the first and second cassava flour compositions compared to standard cassava flour.

[0030] Example #2: Solubility and Particle Size Distribution

[0031] The soluble cassava flour composition described herein is a good choice for food applications because it exhibits good dissolution function. Particle size distribution analysis was performed using a Malvern Mastersizer 3000 laser diffraction particle size analyzer. The particle size of the material is determined by laser diffraction, which measures the particle size distribution determined by the angular change in the intensity of scattered light as the laser beam passes through a dispersed particle sample. The dispersed particle sample is a slurry in water. Dx(10), (50) and (90) represent the diameters at which 10%, 50% and 90% of the population are below D10, D50 and D90, respectively. D[4,3] is the volume weighted average. In sample preparation, 10 ml of a 1% solution of maltodextrin or soluble powder was prepared. The sample was added dropwise to a Hydro LV cell until the obscuration reached at least 1% to start the measurement. If 1% 10 ml solution was added and the obscuration was still less than 1%, the particle size was considered to be zero.

[0032] Table 2 and Figure 2 Particle size distributions of soluble tapioca flour intermediate materials and the first and second soluble tapioca flour compositions described herein are shown. Notably, both the first and second soluble tapioca flour compositions exhibited good solubility indicative of particle size distribution. However, filtering of the second soluble tapioca flour composition improved this solubility, being almost completely soluble, indicative of an overall particle size distribution of 0 microns.

[0033] Table 2

[0034] Particle size distribution of soluble cassava flour after dissolving in 90℃ water

[0035]

[0036] Example #3: Viscosity

[0037] The soluble tapioca flour composition described herein is a preferred choice for food applications because it also exhibits good viscosity functionality. Figure 3 and Figure 4 Viscosity comparison curves with maltodextrin at given shear rates and temperatures are provided respectively. Figure 3 Viscosity curves are provided for various samples measured at shear rates between 10 [1 / s] and 100 [1 / s] and at 20° C. At a shear rate of 10 [1 / s], the viscosity of the first soluble powder composition was 4.3 cP, and the viscosity of the second soluble powder composition was 1.8 cP, compared to a viscosity of 2.3 cP for maltodextrin. Figure 4 It is shown that when measured at a shear rate of 20 / s and at 25°C the viscosity of the first soluble powder composition is 2.7 cP and the viscosity of the second soluble powder composition is 1.7 cP compared to 2.1 cP for maltodextrin.

[0038] Example #5: Sensory Analysis of Salad Dressing

[0039] Water was mixed with a mixture containing Cargill Dry MD 01909 dry ingredients or the first or second soluble tapioca flour composition (i.e., a one-to-one replacement for maltodextrin) and mixed in a Cuisinart food processor for approximately 3 minutes. See Table 3 for the full recipe. Oil was slowly added to the mixer and mixed for approximately 5 minutes. Vinegar was then added and mixed for approximately 1 minute.

[0040] Table 3

[0041] Control (reduced fat, 17.5% oil) Element ％ gram water 48.98 146.94 Vegetable oil 17.5 52.5 Cargill Dry MD 01909(10DE) 16.7 50.1 vinegar 7 21 sugar 3 9 Salt 1.7 5.1 Egg yolk powder 1.5 4.5 HiForm Starch 12754 2.8 8.4 Mustard powder 0.5 1.5 Potassium Sorbate 0.12 0.36 Xanthan gum 0.2 0.6 total 100 300

[0042] Then, the Bostwick measurements were measured and are described in Table 4. The measurements were completed using a Bostwick consistency meter (CSC Scientific Company, Inc., Fairfax, Virginia, USA) with a sample load of 100 grams within a 15 second measurement window. Viscosity was also measured using a Brookfield rheometer equipped with a spindle 64 at a speed of 20 rpm. The Bostwick and viscosity data indicate that the soluble tapioca flour composition described herein is a suitable substitute for maltodextrin.

[0043] Table 4

[0044]

[0045]

[0046] A professional sensory analysis was also conducted. Each panelist was served approximately 2 ounces of sample using a 2 ounce serving cup. Panelists were instructed to cleanse their palates with water between samples. A comparative questionnaire was completed to compare the characteristics and attributes of each test sample compared to a salad dressing containing a control 10DE maltodextrin. The average comparison score was calculated and is presented in Table 5. Table 5 again demonstrates that the soluble tapioca flour composition described herein is a suitable substitute for maltodextrin.

[0047] Table 5

[0048]

[0049] Table 1

[0050] *DE (dextrose equivalent) was determined by iodometric method with addition of KI.

[0051]

[0052]

Claims

1. A soluble cassava flour composition, comprising: a carbohydrate content in the range of 90 wt. % to 98 wt. %, a protein content in the range of 0.5 wt. % to 1.5 wt. %, a fat content of less than 1 wt. % and an insoluble fiber content in the range of 0.5 wt. % to 3.5 wt. %, wherein the soluble tapioca flour composition comprises a particle size distribution in which 90% of the particles have a particle size of 350 microns or less and 50% of the particles have a particle size of 150 microns or less based on wet / dispersed solubility in water at 90°C, Soluble cassava flour is obtained by treating natural cassava flour with enzymes. wherein the enzyme comprises an α-amylase and a second enzyme, the second enzyme comprises a pectinase, a β-glucanase, a xylanase or a cellulase, The soluble tapioca flour composition also includes a particle size distribution in which 10% of the particles have a particle size of 40 microns or less, wherein the composition has a dextrose equivalent in the range of 8 to 15.

2. A soluble cassava flour composition, comprising: a carbohydrate content in the range of 90 wt. % to 98 wt. %, a protein content in the range of 0.5 wt. % to 1.5 wt. %, a fat content of less than 1 wt. % and an insoluble fiber content in the range of 0.5 wt. % to 3.5 wt. %, wherein the soluble tapioca flour composition comprises a particle size distribution in which 90% of the particles have a particle size of 350 microns or less and 50% of the particles have a particle size of 150 microns or less based on wet / dispersed solubility in water at 90°C, Soluble cassava flour is obtained by treating natural cassava flour with enzymes. wherein the enzyme comprises alpha-amylase and a second enzyme, the second enzyme being viscose L, the soluble cassava flour composition further comprising a particle size distribution in which 10% of the particles have a particle size of 40 microns or less, wherein the composition has a dextrose equivalent in the range of 8 to 15.

3. A composition according to claim 1 or 2, wherein the insoluble fiber content is in the range of 0.5 wt% to 1 wt%.

4. The composition according to any one of claims 1-2, having a dextrose equivalent in the range of 8 to 13.

5. The composition according to any one of claims 1-2, having a dextrose equivalent in the range of 13 to 15.

6. The composition according to any one of claims 1-2, wherein the composition is filtered.

7. The composition according to any one of claims 1-2, having a viscosity in the range of 1 cP to 10 cP at 25°C and 10% dry solids.

8. A soluble tapioca flour composition comprising a particle size distribution wherein 100% of the particles have a particle size of less than 1 micron, wherein the soluble cassava flour is obtained by treating natural cassava flour with enzymes and subsequently filtering, wherein the enzymes include α-amylase and a second enzyme, and the second enzyme includes pectinase, β-glucanase, xylanase or cellulase, wherein the composition has a dextrose equivalent in the range of 8 to 15, The soluble tapioca flour composition comprises: A carbohydrate content in the range of 90 wt. % to 98 wt. %, a protein content in the range of 0.5 wt. % to 1.5 wt. %, a fat content of less than 1 wt. % and an insoluble fiber content in the range of 0.5 wt. % to 3.5 wt.

9. A soluble cassava flour composition comprising a particle size distribution wherein 100% of the particles have a particle size of less than 1 micron, Soluble cassava flour is obtained by treating natural cassava flour with enzymes and subsequent filtration. wherein the enzyme comprises alpha-amylase and a second enzyme, the second enzyme being viscose L, wherein the composition has a dextrose equivalent in the range of 8 to 15.

10. The composition of claim 8 or 9, further comprising a particle size distribution wherein 100% of the particles have a particle size less than 0.5 microns.

11. A composition according to claim 8 or 9, wherein the composition is substantially soluble in water.

12. A food product comprising the soluble tapioca flour composition according to any one of the preceding claims.

13. The food product according to claim 12, which is a drink mix, a baby food, a convenience food, a salad dressing or a snack based filling.

14. The food product of claim 12, wherein the food product is an emulsion.

15. The food product of claim 12, wherein the soluble tapioca flour composition is at least a partial substitute for maltodextrin.

16. The food product of claim 12, wherein the soluble tapioca flour composition is a complete substitute for maltodextrin.

17. A pharmaceutical product comprising the soluble cassava flour composition according to any one of claims 1 to 11.

18. Use of the soluble tapioca flour composition according to any one of claims 1 to 11 in the preparation of beverage mixes, baby food, salad dressings, convenience foods or snack based fillings.

19. Use of the soluble cassava flour composition according to any one of claims 1 to 11 in the preparation of a pharmaceutical product.

20. Use of the soluble cassava flour composition according to any one of claims 1 to 11 in preparing an emulsion.

21. Use of the soluble cassava flour composition according to any one of claims 1 to 11 in the preparation of a food product.

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