Plant sterol jelly and method for preparing the same

Abstract

The present application provides a kind of sterol composition and the method for preparing the composition, a kind of sterol composition, with the total mass of the composition, the composition includes sterol 4.5-20%, preferably 5-10%;Proteinaceous substance 5-10%, preferably 8%-10%;Water 50-70%.The hardness of the sterol composition provided by the present application is lower, can bear high concentration sterol, product is stable, the taste is better, is fine lubrication, and there is no wax, lime or grain sense.

Description

Technical Field

[0001] This application relates to phytosterols, specifically to phytosterol gels and their preparation methods. Background Technology

[0002] Phytosterols (PS) have a structure similar to cholesterol and not only lower cholesterol but also possess anti-inflammatory, anti-cancer, and anti-atherosclerotic properties. Phytosterols cannot be synthesized in the body and must be obtained from diet or medication. Studies have shown that daily intake of 2g of phytosterols can lower low-density lipoprotein (LDL) by approximately 10%, and cholesterol absorption and serum cholesterol levels also decrease accordingly. As a beneficial functional ingredient, phytosterols have attracted widespread attention and in-depth research, and are increasingly being added to various foods as ingredients.

[0003] At room temperature, phytosterols are odorless and tasteless white solids in powder or flake form, with high melting points, all above 100℃, reaching up to 215℃. Phytosterols are insoluble in water, alkalis, and acids, slightly soluble in acetone and ethanol at room temperature, and readily soluble in ether, benzene, chloroform, ethyl acetate, carbon disulfide, and petroleum ether. Although heating can dissolve phytosterols in oil, they easily crystallize and precipitate during cooling, resulting in unacceptable textures in food systems (lime-like, waxy, or grainy textures), especially in systems with high PS content, severely affecting food quality.

[0004] Although phytosterols possess high nutritional value and physiological activity, their poor solubility in water and oil significantly limits their application in food. Therefore, the modification of phytosterols has gradually become a research hotspot. Currently, the modification of phytosterols can be mainly divided into two aspects: the preparation of oil-soluble phytosterols and the preparation of water-soluble phytosterols. The preparation of oil-soluble phytosterols mainly involves esterification or transesterification reactions to generate phytosterol esters, while water-soluble phytosterols are mainly prepared through emulsification, encapsulation, or other methods to load, emulsify, or encapsulate phytosterols.

[0005] Currently, the main methods for preparing water-soluble phytosterols are emulsification and encapsulation. Emulsification primarily utilizes the adsorption effect of emulsifiers, reducing interfacial tension and increasing the dispersibility of phytosterols in water through directional arrangement and interaction. Water-soluble phytosterols have good applicability and stability, and have minimal impact on the taste of food, making them suitable for use in low-fat foods such as beverages. However, this process requires the addition of a large amount of emulsifier, and the addition of emulsifiers in food is strictly limited, severely restricting the addition of water-soluble phytosterols in food. Encapsulation involves using cyclodextrins or other amphiphilic substances to encapsulate phytosterols through intermolecular interactions, thereby improving their dispersibility in water. While emulsification and encapsulation studies of phytosterols can yield stably dispersed products in water, their lime-like taste and turbidity in water prevent their application in clarified beverages such as fruit juices and jams. Summary of the Invention

[0006] In response to the above-mentioned problems with phytosterols, the inventors of this invention have discovered a novel mixture of phytosterols through extensive experimental research, more specifically, a dispersion of phytosterols and a sterol gel.

[0007] A first aspect of the present invention provides a sterol composition comprising, by weight of the total composition, 4.5-20% sterols, preferably 5-10%; 5-10% protein substances, preferably 8%-10%; and 50-70% water.

[0008] In one or more specific embodiments, the sterol composition contains 2-4% colloid, preferably 2%-3%.

[0009] In one or more specific embodiments, the composition further comprises flavor substances.

[0010] In one or more specific embodiments, the flavoring substance includes coconut milk, concentrated coconut water, orange juice, wheatgrass powder, and cocoa powder.

[0011] In one or more specific embodiments, the colloidal substance includes one or more of gelatin, carrageenan, guar gum, xanthan gum, konjac gum, and gellan gum.

[0012] In one or more specific embodiments, the sterol composition is in the form of an emulsion or a gel.

[0013] In one or more specific embodiments, the protein substance is one or more of whole milk powder, skim milk powder, milk protein, and sodium caseinate.

[0014] A second aspect of the present invention provides a method for preparing a sterol composition, the method comprising the following steps:

[0015] (1) Provide raw materials containing sterols and proteins;

[0016] (2) Add water to the raw materials in step (1), mix well, and obtain a reaction solution;

[0017] (3) The reaction solution is sheared and / or homogenized to obtain a dispersion.

[0018] In one or more specific embodiments, the protein substance is selected from one or more of whole milk powder, skim milk powder, and milk protein.

[0019] In one or more specific embodiments, the raw materials in step (1) further include flavor substances.

[0020] In one or more specific embodiments, the shearing in step (3) is high-speed shearing.

[0021] In one or more specific embodiments, the rotational speed of shearing in step (3) is above 15,000 rpm.

[0022] In one or more specific embodiments, the cutting time in step (3) is more than 10 minutes, preferably 10-15 minutes.

[0023] In one or more specific embodiments, the homogenization pressure in step (3) is above 400 bar.

[0024] In one or more specific embodiments, the homogenization in step (3) is performed more than twice.

[0025] In one or more specific embodiments, the method further includes step (4), which is to add a colloid to the dispersion described in step (3).

[0026] In one or more specific embodiments, the method further includes step (5), wherein step (5) involves stirring the solution obtained in step (4) at a temperature of 40-80°C for more than 30 minutes until the system is homogeneous.

[0027] In one or more specific embodiments, the method further includes step (6), which is to cool the solution described in step (5) at 0°C-4°C for more than 4 hours.

[0028] In one or more specific embodiments, the raw materials, by total mass, comprise 4.5-20% sterols, preferably 5-10%; 5-10% protein, preferably 8%-10%; and 50-70% water; preferably, the raw materials also comprise 2-4% colloids, preferably 2%-3%.

[0029] A third aspect of the present invention provides a food product comprising the sterol composition described in the present invention, or comprising a sterol composition prepared by the method described in the present invention.

[0030] In one or more specific embodiments, the food includes one or more of baked goods, beverages, dairy products, and gel foods.

[0031] Technical effects:

[0032] The sterol composition provided by this invention has low hardness (<50g), can support high concentrations of sterols (up to 20%), is stable, has a good taste, is delicate and smooth, and has no waxy, lime-like or grainy feel. Detailed Implementation

[0033] In this invention, unless otherwise specified, percentage (%) or parts refer to weight percentage or parts relative to the composition.

[0034] In this invention, unless otherwise specified, the components involved or their preferred components can be combined to form new technical solutions.

[0035] In this invention, unless otherwise specified, all embodiments and preferred embodiments mentioned herein can be combined to form new technical solutions.

[0036] In this invention, unless otherwise specified, all the technical features and preferred features mentioned herein can be combined to form new technical solutions.

[0037] In this invention, unless otherwise stated, the sum of the contents of each component in the composition is 100%.

[0038] In this invention, unless otherwise stated, the sum of the parts of each component in the composition may be 100 parts by weight.

[0039] In this invention, unless otherwise stated, the numerical range "ab" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed herein, and "0-5" is simply a shortened representation of these numerical combinations.

[0040] In this invention, unless otherwise specified, the integer range "ab" is a shortened representation of any combination of integers from a to b, where a and b are both integers. For example, the integer range "1-N" represents 1, 2...N, where N is an integer.

[0041] In this invention, unless otherwise stated, “combination of” means a multi-component mixture of the elements, such as two, three, four, and up to the maximum possible multi-component mixture.

[0042] Unless otherwise specified, the term "a" as used in this specification means "at least one".

[0043] Unless otherwise specified, all percentages (including weight percentages) mentioned in this invention are based on the total weight of the composition.

[0044] The “range” disclosed in this document takes the form of a lower limit and an upper limit. It can be one or more lower limits and one or more upper limits, respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this way are inclusive and composable; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60–120 and 80–110 are listed for a specific parameter, it is also expected that ranges of 60–110 and 80–120 are also expected. Furthermore, if the minimum range values ​​are listed as 1 and 2, and if the maximum range values ​​are listed as 3, 4, and 5, then the following ranges are all expected: 1–3, 1–4, 1–5, 2–3, 2–4, and 2–5.

[0045] In this paper, unless otherwise stated, all reactions were carried out at room temperature and pressure.

[0046] In this document, unless otherwise stated, the reaction steps may be performed sequentially or not in sequence. For example, other steps may be included between reaction steps, and the order of the reaction steps may be interchanged. Preferably, the reaction methods described herein are performed sequentially.

[0047] Sterol Composition

[0048] A sterol composition, based on the total mass of the composition, comprising 4.5-20% sterols, preferably 5-10%; 5-10% protein substances, preferably 8%-10%; and 50-70% water.

[0049] In one or more specific embodiments of the present invention, the composition contains 5%, 10%, or 20% sterols based on the total mass of the composition.

[0050] In one or more specific embodiments of the present invention, the composition contains 5% or 8% or 10% protein substances based on the total mass of the composition.

[0051] In one or more specific embodiments of the present invention, the sterol composition contains 2-4% colloid, preferably 2%-3%, based on the total mass of the composition.

[0052] In one or more specific embodiments of the present invention, the sterol composition contains 2%, 3%, or 4% colloid based on the total mass of the composition.

[0053] In one or more specific embodiments of the present invention, the composition further comprises flavor substances.

[0054] In one or more specific embodiments of the present invention, the flavoring substance includes one or more of coconut milk, concentrated coconut water, orange juice, apple juice, plum juice, mango juice, wheatgrass powder, cocoa powder, and fruit powder.

[0055] In one or more specific embodiments of the present invention, the content of the flavor substance is 2-24% based on the total mass of the composition.

[0056] In one or more specific embodiments of the present invention, the colloidal substance includes one or more of gelatin, carrageenan, guar gum, xanthan gum, konjac gum, and gellan gum.

[0057] In one or more specific embodiments of the present invention, the sterol composition is in the form of an emulsion or a gel.

[0058] In one or more specific embodiments of the present invention, the protein substance is one or more of whole milk powder, skim milk powder, milk protein, and sodium caseinate.

[0059] Preparation method of sterol composition

[0060] A method for preparing a sterol composition, the method comprising the following steps:

[0061] (1) Provide raw materials containing sterols and proteins;

[0062] (2) Add water to the raw materials in step (1), mix well, and obtain a reaction solution;

[0063] (3) The reaction solution is sheared and / or homogenized to obtain a dispersion.

[0064] In one or more specific embodiments of the present invention, the protein substance is selected from one or more of whole milk powder, skim milk powder, and milk protein.

[0065] In one or more specific embodiments of the present invention, the raw materials in step (1) further include flavor substances.

[0066] In one or more specific embodiments of the present invention, the shearing in step (3) is high-speed shearing.

[0067] In one or more specific embodiments of the present invention, the rotational speed of shearing in step (3) is 15,000 rpm or higher.

[0068] In one or more specific embodiments of the present invention, the shearing time in step (3) is 10 min or more, preferably 10-15 min.

[0069] In one or more specific embodiments of the present invention, the homogenization pressure in step (3) is above 400 bar.

[0070] In one or more specific embodiments of the present invention, the homogenization in step (3) is performed more than twice.

[0071] In one or more specific embodiments of the present invention, the method further includes step (4), which is to add a colloid to the dispersion described in step (3).

[0072] In one or more specific embodiments of the present invention, the method further includes step (5), wherein step (5) is to stir the solution obtained in step (4) at a temperature of 40-80°C for more than 30 minutes until the system is homogeneous.

[0073] In one or more specific embodiments of the present invention, the method further includes step (6), wherein step (6) is to cool the solution described in step (5) at 0°C-4°C for more than 4 hours.

[0074] In one or more specific embodiments of the present invention, the raw materials, by total mass, comprise 4.5-20% sterols, preferably 5-10%; 5-10% protein substances, preferably 8%-10%; and 50-70% water; preferably, the raw materials also comprise 2-4% colloids, preferably 2%-3%.

[0075] food

[0076] A food product comprising the sterol composition of the present invention, or comprising a sterol composition prepared by the method of the present invention.

[0077] In one or more specific embodiments, the food product comprises one or more of baked goods, beverages, and dairy products.

[0078] The present invention will be described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and are not intended to limit the scope of the invention. The methods, reagents, and materials used in the embodiments are conventional methods, reagents, and materials in the art, unless otherwise stated. The raw material compounds in the embodiments are all commercially available.

[0079] The raw materials used in the examples and comparative examples are as follows:

[0080] Phytosterols: Wilmar Oils & Fats Technology Co., Ltd., purity 97.14%;

[0081] Concentrated milk protein powder: Model MPC470, Fonterra, New Zealand;

[0082] Whole milk powder: Fonterra, New Zealand, 24% protein;

[0083] Skim milk powder: Fonterra, New Zealand, 32.9% protein;

[0084] Soy protein isolate: Wilmar Oils & Fats Technology Co., Ltd., G100

[0085] Gelatin: Zhan Yi Gelatin Tablets, 05-21002;

[0086] Wheatgrass powder: Chinese perilla root, barley grass juice powder;

[0087] Cocoa powder: Wilmar Oils & Fats Technology Co., Ltd., low-alkali processing;

[0088] Konjac gum: Model KM8, Johnson;

[0089] Concentrated coconut milk: Jie Cong Trading Co., Ltd.;

[0090] Concentrated coconut water: Jie Cong Trading Co., Ltd., 60 Baume, 15 times concentrated;

[0091] Orange juice: Nongfu Spring, 100% NFC orange juice

[0092] Erythritol: Shandong Baolingbao Biotechnology Co., Ltd.

[0093] Gellan adhesive: Model 102, DSM Netherlands;

[0094] Carrageenan: DuPont, Gelcarin DX;

[0095] Xanthan gum: DANISCO, Xanthan 200.

[0096] The main equipment used is as follows:

[0097] Texture analyzer (SMS UK, TA.XT plus, P / 6 6mm Dai Cylinder Stainless probe)

[0098] Detection methods

[0099] Stability determination:

[0100] Centrifuge the gel at 5000 rpm for 10 min at room temperature and observe the liquid precipitation.

[0101] Hardness measurement:

[0102] Gel samples were stabilized at 4°C for over 4 hours before hardness testing. A texture analyzer (SMS UK, TA.XT plus, P / 6 6mm Dai Cylinder Stainless probe) was used in compression mode. Pre-test speed was 1.00 mm / sec, test speed was 2.00 mm / sec, and post-test speed was 2.00 mm / sec. The distance was 10 mm, and the stress was 5 g.

[0103] Sensory evaluation:

[0104] The appearance and taste of the gel were evaluated.

[0105] Evaluation methods and standards for appearance and taste

[0106] (1) Appearance evaluation criteria

[0107] Uniformity: Whether the gel product has a uniform color, whether there is color layering, and whether there are white particles on the surface and cut surface.

[0108] Fineness: Whether the surface is smooth and moist, and whether there are pores.

[0109] (2) Taste evaluation criteria

[0110] Hardness: Texture analyzer: SMS (UK), TA.XT plus; using a P / 6 6mm Dai Cylinderstainless probe, compression mode. Pre-test speed 1.00mm / sec, test speed 2.00mm / sec, post-test speed 2.00mm / sec. Distance 10mm, stress 5g.

[0111] Waxy or lime-like sensation: Whether it is smooth when chewing and swallowing, and whether there is a powdery residue in the mouth after tasting.

[0112] Example 1

[0113] The formulations of the embodiments and comparative examples are shown in Tables 1 and 2.

[0114] (1) Preparation of sterol dispersion

[0115] First, phytosterols, proteins, and flavor compounds are dispersed in water and stirred evenly. Then, the mixture is sheared at high speed (15,000 rpm) for 10 minutes using an emulsifying shear machine. After that, it is homogenized under high pressure three times (homogenization pressure 400 bar) to obtain a phytosterol dispersion.

[0116] (2) Preparation of sterol gel

[0117] Add a gelling agent to the phytosterol dispersion, stir in a water bath at 40-80℃ for more than 30 minutes until the system is homogeneous, and then cool at 4℃ for more than 4 hours to obtain phytosterol gel.

[0118] Table 1. Formulations of Examples

[0119]

[0120]

[0121] Table 2. Comparative Example Formulations

[0122]

[0123]

[0124] Comparative Example 7 was prepared according to the following method:

[0125] (1) Preparation of sterol dispersion

[0126] First, phytosterols, milk protein, and flavoring substances are dispersed in water and stirred evenly. Then, the mixture is sheared at high speed (15,000 rpm) for 10 minutes using an emulsifying shear machine to obtain a sterol dispersion.

[0127] (2) Preparation of sterol gel

[0128] Add a gelling agent to the phytosterol dispersion, then stir in a 40°C water bath for 30 minutes until the system is homogeneous, and then cool at 4°C for more than 4 hours to obtain phytosterol gel.

[0129] The stability and appearance of the gels prepared in the examples and comparative examples are shown in Table 3.

[0130] Table 3. Product stability, hardness, appearance, and taste

[0131]

[0132]

[0133]

[0134] As shown in Table 3, only the gels prepared in Examples 1-6 not only had a moderate (soft) and smooth texture without any waxy, limey, or grainy feel, but also exhibited system stability. The gels prepared in the other comparative examples either had unstable systems and were dry and hard, or had a grainy, waxy, or limey feel. Therefore, it can be concluded that only when the milk protein content (5-15%) and gelatin content (2-4%) meet certain ranges, and the preparation method of this invention is used, can a stable, high-sterol content gel with a good taste be prepared.

Claims

1. A sterol composition, characterized by, The composition consists of the following components, by total mass of the composition: phytosterol 4.5-20%; proteinaceous substance 8-10%; water 50-70%; colloid 2-4%; and flavoring substance, the proteinaceous substance being one or more of whole milk powder, skim milk powder, and milk protein, the sterol composition being jelly-like, the method for preparing the sterol composition comprising the following steps: (1) providing raw materials comprising phytosterol, proteinaceous substance, and flavoring substance; (2) adding moisture to the raw materials of step (1) and mixing uniformly to obtain a reaction solution; (3) shearing and homogenizing the reaction solution to obtain a dispersion; (4) adding colloid to the dispersion of step (3); the pressure of the homogenization in step (3) being above 400 bar. The sterol composition comprises one or more of the following features:

2. The sterol composition of claim 1, wherein, (1) the sterol composition comprises colloid 2-3%; (2) the colloid is one or more of gelatin, carrageenan, guar gum, xanthan gum, konjac gum, and gellan gum, or a mixture thereof; (3) the phytosterol is 5-10%; (4) the flavoring substance is coconut milk, concentrated coconut water, orange juice, wheatgrass powder, or cocoa powder. The method comprises the following steps: (1) providing raw materials comprising phytosterol, proteinaceous substance, and flavoring substance; 3. A process for the preparation of a sterol composition according to claim 1 or 2, characterized in that (2) adding moisture to the raw materials of step (1) and mixing uniformly to obtain a reaction solution; (3) shearing and homogenizing the reaction solution to obtain a dispersion; (4) adding colloid to the dispersion of step (3); the pressure of the homogenization in step (3) being above 400 bar. The method further satisfies one or more of the following features: (1) the shearing in step (3) is high-speed shearing, and the rotational speed of the shearing is above 15,000 rpm; 4. The method for preparing the sterol composition according to claim 3, characterized in that, (2) the shearing time in step (3) is above 10 min; (3) the number of homogenization in step (3) is above 2 times. The method further comprises step (5), which is stirring the solution obtained in step (4) at a temperature of 40-80°C for above 30 min until the system is uniform. The method further comprises step (6), which is cooling the solution of step (5) at 0-4°C for above 4 h.

5. The method for preparing the sterol composition according to claim 3, characterized in that, The shearing time in step (3) is 10-15 min.

6. The method of preparing a sterol composition according to claim 5, wherein the sterol composition is prepared by the steps of:

8. A food product comprising the sterol composition of claim 1 or 2, or comprising the sterol composition prepared by the method of any one of claims 4-7.

7. The method for preparing the sterol composition according to claim 4, characterized in that, The food product is a baked product, a beverage, a dairy product, or a gelatinous food product. ​ 9. The food product as described in claim 8, characterized in that, ​

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