Thickeners, processes for their preparation and compositions for thickeners

Abstract

The present application relates to the field of food, discloses thickening agent and its preparation method and thickening agent composition. The method comprises: mixing paste in the presence of solvent, hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate. The thickening agent provided by the present application can simultaneously have thickening, water retention and frost resistance, and the use scene is more flexible.

Description

Technical Field

[0001] This invention relates to the food industry, and more specifically to a thickener, its preparation method, and a composition for use as a thickener. Background Technology

[0002] With changing modern lifestyles, consumers have shifted their preference for liquid and semi-liquid seasonings over traditional powdered and granular ones. Compared to powdered and granular seasonings, liquid seasonings offer advantages such as relative cleanliness, ease of use, high quantifiability, and balanced dispersion and release of flavoring substances. Food thickeners play a crucial role in the production of these liquid and semi-liquid compound seasonings. Modified starch, a major category of food thickeners, can increase the viscosity of food or cause products to form a gel, enhance adhesion, alter sensory characteristics, change the physical properties of food, and impart a sticky, varied, and suitable texture. It also possesses inherent properties such as emulsification, stabilization, or suspension, and is widely used in the food industry. Especially in the last decade or so, with the rapid development of convenient and quick compound seasonings, modified starch for food thickeners has seen rapid development in both variety and quality.

[0003] To adapt to various application scenarios, food thickeners should ideally possess other properties besides good thickening effects, such as water retention and antifreeze properties. However, existing food thickeners on the market cannot guarantee the simultaneous possession of these properties, therefore, there is still a need to develop food thickener products that can combine these properties. Summary of the Invention

[0004] The purpose of this invention is to overcome the above-mentioned problems existing in the prior art, and to provide a thickener, its preparation method and a composition for thickener. The thickener provided by this invention can simultaneously have thickening, water retention and antifreeze properties, making its application more flexible.

[0005] To achieve the above objectives, the present invention provides a method for preparing a thickener, the method comprising: mixing and gelatinizing hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate in the presence of a solvent;

[0006] Of these, relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.28-5 parts by weight, the content of locust bean gum is 0.4-3 parts by weight, the content of carrageenan is 0.1-10 parts by weight, the content of resistant dextrin is 0.1-5 parts by weight, and the content of sodium alginate is 0.1-10 parts by weight.

[0007] A second aspect of the present invention provides a thickener prepared by the method described above.

[0008] A third aspect of the present invention provides a composition for use as a thickener, the composition comprising hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin, and sodium alginate; relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.28-5 parts by weight, the content of locust bean gum is 0.4-3 parts by weight, the content of carrageenan is 0.1-10 parts by weight, the content of resistant dextrin is 0.1-5 parts by weight, and the content of sodium alginate is 0.1-10 parts by weight.

[0009] The thickener provided by this invention can simultaneously possess thickening, water retention, and antifreeze properties, making its application more flexible. Detailed Implementation

[0010] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0011] In a first aspect, the present invention provides a method for preparing a thickener, the method comprising: mixing and gelatinizing hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate in the presence of a solvent;

[0012] Of these, relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.28-5 parts by weight, the content of locust bean gum is 0.4-3 parts by weight, the content of carrageenan is 0.1-10 parts by weight, the content of resistant dextrin is 0.1-5 parts by weight, and the content of sodium alginate is 0.1-10 parts by weight.

[0013] The inventors of this invention discovered in their research that the thickener obtained by using the above-mentioned components can simultaneously possess good thickening properties, as well as good water retention and antifreeze properties, making it more flexible in application scenarios.

[0014] According to the present invention, preferably, relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.3-2 parts by weight, the content of locust bean gum is 0.7-2 parts by weight, the content of carrageenan is 0.16-5 parts by weight, the content of resistant dextrin is 0.16-0.9 parts by weight, and the content of sodium alginate is 0.16-3 parts by weight. This further ensures the thickening, water-retention, and antifreeze properties of the obtained thickener.

[0015] In this invention, there are no particular limitations on the molecular weight of the polymer components. For example, the weight-average molecular weight of xanthan gum can be 2.41-3 million g / mol, the weight-average molecular weight of locust bean gum can be 2.26-3 million g / mol, and the weight-average molecular weight of carrageenan can be 200,000-800,000 g / mol.

[0016] According to the present invention, preferably, the total time for mixing and gelatinizing is 25-70 min (for example, it can be 25, 30, 35, 40, 45, 50, 55, 60, 65, 70 min and any two of the above values).

[0017] According to the present invention, preferably, the method of mixing and gelatinizing comprises: mixing sodium alginate, xanthan gum, and carrageenan; maintaining a temperature for a first time for 5-15 minutes (e.g., 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or any two of the above values); adding hydroxypropyl distarch phosphate; and maintaining a temperature for a second time for 5-15 minutes (e.g., 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or any two of the above values). After the first incubation period (within the range and values ​​within that range) for 5-15 minutes, resistant dextrin is added. After the third incubation period (e.g., 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, or any two of the above values) for 1 minute, locust bean gum is added. After the fourth incubation period (e.g., 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, or any two of the above values) for 1 minute, the thickener's thickening, water-retention, and antifreeze properties are further guaranteed. It is understood that when using this mixing and gelatinization method, the total mixing and gelatinization time refers to the total time of the first to fourth incubation periods.

[0018] According to the present invention, preferably, the mixing and gelatinization temperature is 95-100°C.

[0019] According to the present invention, preferably, after mixing and gelatinizing, the method further includes: cooling the mixed and gelatinized material to room temperature at a cooling rate of 5-20 °C / min (for example, it can be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 and any two of the above values).

[0020] According to the present invention, preferably, the solvent is water, and the amount of solvent used relative to 100 parts by weight of hydroxypropyl distarch phosphate is 800-1200 g (for example, it can be 800, 850, 900, 950, 1000, 1100, 1200 and any two of the above values).

[0021] A second aspect of the present invention provides a thickener prepared by the method described above.

[0022] A third aspect of the present invention provides a composition for use as a thickener, the composition comprising hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin, and sodium alginate; relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.28-5 parts by weight, the content of locust bean gum is 0.4-3 parts by weight, the content of carrageenan is 0.1-10 parts by weight, the content of resistant dextrin is 0.1-5 parts by weight, and the content of sodium alginate is 0.1-10 parts by weight.

[0023] Preferably, relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.3-2 parts by weight, the content of locust bean gum is 0.7-2 parts by weight, the content of carrageenan is 0.16-5 parts by weight, the content of resistant dextrin is 0.16-0.9 parts by weight, and the content of sodium alginate is 0.16-3 parts by weight.

[0024] According to a particularly preferred embodiment of the invention, the thickener composition does not include phosphates. The phosphates may be common thickener phosphates, such as pyrophosphates.

[0025] According to a particularly preferred embodiment of the present invention, the thickener composition comprises only the components described above (i.e., hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin, and sodium alginate).

[0026] The thickener prepared by the method of the present invention can be used in the same way as conventional food thickeners.

[0027] The present invention will be described in detail below through embodiments.

[0028] In the following examples and comparative examples, the weight-average molecular weight of xanthan gum was 2.6 million g / mol; the weight-average molecular weight of locust bean gum was 2.8 million g / mol; and the weight-average molecular weight of carrageenan was 400,000 g / mol.

[0029] Example 1

[0030] The thickener composition comprises 100g of hydroxypropyl distarch phosphate, 0.3g of xanthan gum, 0.7g of locust bean gum, 0.16g of carrageenan, 0.9g of resistant dextrin, and 2g of sodium alginate.

[0031] The thickener is prepared using the above-mentioned thickener composition, and the specific method is as follows:

[0032] Using 1000g of water as a solvent, sodium alginate, xanthan gum, and carrageenan were mixed. After a first incubation of 8 minutes, hydroxypropyl distarch phosphate was added. After a second incubation of 8 minutes, resistant dextrin was added. After a third incubation of 8 minutes, locust bean gum was added. After a fourth incubation of 15 minutes, the temperature was maintained at 95℃ throughout the process.

[0033] After the fourth heat preservation is completed, the material is cooled to room temperature at a cooling rate of 15℃ / min.

[0034] Example 2

[0035] The thickener composition comprises 100g of hydroxypropyl distarch phosphate, 2g of xanthan gum, 2g of locust bean gum, 5g of carrageenan, 0.16g of resistant dextrin, and 3g of sodium alginate.

[0036] The thickener is prepared using the above-mentioned thickener composition, and the specific method is as follows:

[0037] Using 900g of water as a solvent, sodium alginate, xanthan gum, and carrageenan were mixed. After a first incubation of 5 minutes, hydroxypropyl distarch phosphate was added. After a second incubation of 10 minutes, resistant dextrin was added. After a third incubation of 12 minutes, locust bean gum was added. After a fourth incubation of 20 minutes, the temperature was maintained at 98℃ throughout the process.

[0038] After the fourth heat preservation is completed, the material is cooled to room temperature at a cooling rate of 15℃ / min.

[0039] Example 3

[0040] The thickener composition comprises 100g of hydroxypropyl distarch phosphate, 1.5g of xanthan gum, 1.3g of locust bean gum, 2.8g of carrageenan, 0.5g of resistant dextrin, and 0.2g of sodium alginate.

[0041] The thickener is prepared using the above-mentioned thickener composition, and the specific method is as follows:

[0042] Using 1000g of water as a solvent, sodium alginate, xanthan gum, and carrageenan were mixed. After a first incubation of 12 minutes, hydroxypropyl distarch phosphate was added. After a second incubation of 12 minutes, resistant dextrin was added. After a third incubation of 5 minutes, locust bean gum was added. After a fourth incubation of 18 minutes, the temperature was maintained at 100℃ throughout the process.

[0043] After the fourth heat preservation is completed, the material is cooled to room temperature at a cooling rate of 13℃ / min.

[0044] Example 4

[0045] The thickener was prepared according to the composition and method of Example 1, except that the mixture was not segmented. The method of mixing and gelatinizing was as follows: hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate were mixed with water at the same time, and then kept at 95°C for 39 min. The material was then cooled to room temperature at a cooling rate of 15°C / min.

[0046] Example 5

[0047] The thickener was prepared using the thickener composition and method of Example 1, except that the thickener composition also included 2.5 g of pyrophosphate, which was added together with locust bean gum to the mixed and gelatinized material.

[0048] Comparative Example 1

[0049] Take 100g of hydroxypropyl distarch phosphate, 0.16g of carrageenan, and 1000g of water, mix them at 95℃, and keep warm for 39 minutes. After that, cool the material to room temperature at a cooling rate of 15℃ / min.

[0050] Comparative Example 2

[0051] Take 100g of hydroxypropyl distarch phosphate and 1000g of water, mix them at 95℃, and keep warm for 39min. After the warming period, cool the material to room temperature at a rate of 15℃ / min.

[0052] Comparative Example 3

[0053] The thickener was prepared using the thickener composition and method of Example 1, except that the thickener composition did not include carrageenan.

[0054] Comparative Example 4

[0055] The method is the same as in Example 1, except that the thickener composition includes 100g of hydroxypropyl distarch phosphate, 0.15g of xanthan gum, 0.25g of locust bean gum, 0.08g of carrageenan, 3g of resistant dextrin, and 5g of sodium alginate.

[0056] Comparative Example 5

[0057] The thickener was prepared according to the composition and method of Example 1, except that the composition for the thickener did not include sodium alginate.

[0058] Test Example 1

[0059] The consistency of the products prepared in the above examples and comparative examples was measured using a texture analyzer (purchased from Saicheng Instruments, model TA-3000). The results are shown in Table 1.

[0060] Table 1

[0061]

[0062]

[0063] Test Example 2

[0064] The products prepared in the above examples and comparative examples were placed in a refrigerator and the temperature was kept stable at 0-4℃. After 21 days, they were taken out and centrifuged. The amount of liquid phase (i.e., the precipitated water) was measured using a graduated cylinder. The amount of precipitated water was the number of grams of water per 100g of product. The results are shown in Table 2.

[0065] Table 2

[0066] Example Water output Example 1 5g / 100g Example 2 5g / 100g Example 3 4.5g / 100g Example 4 5g / 100g Example 5 15g / 100g Comparative Example 1 8g / 100g Comparative Example 2 9g / 100g Comparative Example 3 8g / 100g Comparative Example 4 7g / 100g Comparative Example 5 5g / 100g

[0067] Test Example 3

[0068] The products prepared in the above examples and comparative examples were subjected to three freeze-thaw cycles. Specifically, the product was placed at -20°C for 3 days, then placed at 25°C for 15 days, completing one freeze-thaw cycle. This process was repeated twice. The material was then centrifuged, and the amount of liquid phase (i.e., precipitated water) was measured using a graduated cylinder. The amount of precipitated water was defined as grams of water per 100g of product. The results are shown in Table 3.

[0069] Table 3

[0070] Example Water output Example 1 7g / 100g Example 2 7g / 100g Example 3 7.5g / 100g Example 4 7g / 100g Example 6 20g / 100g Comparative Example 1 11g / 100g Comparative Example 2 10g / 100g Comparative Example 3 11g / 100g Comparative Example 4 12g / 100g Example 5 7g / 100g

[0071] Understandably, in test examples 2-3, less water separation indicates better water retention and antifreeze properties of the product. The above results demonstrate that the thickener prepared using the method provided by this invention can simultaneously achieve good thickening effect, water retention, and antifreeze properties.

[0072] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A method for preparing a thickener, characterized in that, The method includes: mixing and gelatinizing hydroxypropyl distarch phosphate, xanthan gum, locust bean gum, carrageenan, resistant dextrin and sodium alginate in the presence of a solvent; Of which, relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.28-5 parts by weight, the content of locust bean gum is 0.4-3 parts by weight, the content of carrageenan is 0.1-10 parts by weight, the content of resistant dextrin is 0.1-5 parts by weight, and the content of sodium alginate is 0.1-10 parts by weight. The method of mixing and gelatinizing includes: mixing sodium alginate, xanthan gum and carrageenan; after a first heat preservation of 5-15 min, adding hydroxypropyl distarch phosphate; after a second heat preservation of 5-15 min, adding resistant dextrin; after a third heat preservation of 5-15 min, adding locust bean gum; and after a fourth heat preservation of 10-20 min. The mixing and gelatinization temperature is 95-100℃; The method further includes, after mixing and gelatinizing, cooling the mixed and gelatinized material to room temperature at a cooling rate of 5-20℃ / min.

2. The method according to claim 1, wherein, Relative to 100 parts by weight of hydroxypropyl distarch phosphate, the content of xanthan gum is 0.3-2 parts by weight, the content of locust bean gum is 0.7-2 parts by weight, the content of carrageenan is 0.16-5 parts by weight, the content of resistant dextrin is 0.16-0.9 parts by weight, and the content of sodium alginate is 0.16-3 parts by weight.

3. The method according to claim 1, wherein, The total time for mixing and gelatinizing is 25-65 minutes.

4. The method according to claim 1, wherein, The solvent is water, and the amount of solvent used is 800-1200 parts by weight relative to 100 parts by weight of hydroxypropyl distarch phosphate.

5. The thickener prepared by the method according to any one of claims 1-4.

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