USE OF ALPHA-CYCLODEXTRIN IN FOOD MANUFACTURING

Description

[0001] The invention relates to the use of α-cyclodextrin as an emulsifier and thickening agent in the production of spreadable and sliceable foods.

[0002] Cyclodextrins are non-toxic cyclic polysaccharides with multiple glucose units. They are more or less soluble in water and form inclusion complexes with foreign molecules that fit into the cyclodextrin ring. Technically, cyclodextrins are used, for example, in textiles for sweat adsorption, odor binding, the storage and controlled release of active ingredients, and in the food and cosmetics industries for stabilizing flavors and fragrances, as well as for preservation.

[0003] α-Cyclodextrin consists of six ring-shaped glucose units. It is highly water-soluble (14.5 g / 100 ml at room temperature), quite heat-resistant, and suitable for dissolving inclusion compounds in aqueous solutions. In the food industry, it is used to influence and modify odor and taste, as well as for stabilization and preservation. For example, α-cyclodextrin can be used to remove flavor compounds, such as bitter substances, from foods.

[0004] In the production of spreadable and sliceable foods, both plant-based and animal-based, the creation of stable emulsions and the adjustment of the correct consistency are essential and a constant challenge. Foods containing water in addition to oil and / or fat components, in particular, tend to separate during prolonged storage. Refrigeration and fluctuating temperatures can promote this separation. Therefore, there is a need for food additives that can be used to stabilize such emulsions and achieve the correct consistency.

[0005] Conventional emulsifiers, widely used in food products, are proteins such as lecithin and casein, but also glycerides, phosphates, etc. Many conventional emulsifiers significantly influence taste, are themselves "foodstuffs" in the sense that, in addition to their desired emulsifying effect, they also have nutritional value, and are often unsuitable for maintaining the stability and shelf life of the food over extended periods. Therefore, there is a need for ingredients that are legally and physiologically safe, are not metabolized by the body, and simultaneously exert the desired effect on the respective food product—in this case, in a spreadable form. Conventional emulsifiers and thickeners are additives requiring declaration, which often raise concerns among consumers and therefore need to be replaced.

[0006] When producing spreads, whether plant-based or animal-based, it is crucial to give the finely chopped ingredients the right consistency. Traditionally, this is achieved by adjusting the particle size and adding thickeners. Since the choice of ingredients greatly influences the mouthfeel, spreadability, and consistency of the product, the degree of freedom is limited. Here, too, the challenge lies in finding ingredients that can expand the range of possible products.

[0007] Wacker Chemie AG's press release BoXED 466 973 describes the stabilization of oil-in-water emulsions using alpha-cyclodextrin. Examples given include its use in salad dressings, mayonnaise, dessert cream, and margarine. The press release does not mention the application of this principle to the stabilization of protein-containing foods.

[0008] It has been found that the use of α-cyclodextrin solves these problems. Foods containing oil and / or fat on the one hand and water on the other in a weight ratio of 1:10 to 10:1 can be stabilized with 4 to 7% by weight of α-cyclodextrin, based on the finished product. This results in a stable emulsion of the oil / fat component in water (or of water in fat / oil) and a uniform distribution of other additives within this matrix. The consistency can be adjusted over a wide range by varying the amount of α-cyclodextrin; the higher the proportion of cyclodextrin, the higher the viscosity of the product. In addition to α-cyclodextrin, the food contains 10 to 45% by weight of oil and / or fat, water, protein, as well as salt, spices, and flavorings.

[0009] The water content is typically between 30 and 70% by weight, and the protein content between 5 and 15% by weight.

[0010] The weight ratio of oil / fat to water in the foodstuff is preferably in the range of 3:7 to 7:3.

[0011] Suitable oils and fats include all vegetable and animal oils and fats commonly used in the food sector, both in liquid and finely divided solid form.

[0012] On the one hand, the food product is a spreadable or sliceable product that uses pre-cooked sausage and meat products.

[0013] On the other hand, the food product is preferably vegetarian or vegan and contains vegetable oils or fats and vegetable protein. Suitable proteins include, in particular, potato and pea protein, as well as those used in the food industry as meat substitutes, such as soy protein, lupin protein, and seitan (wheat protein).

[0014] The plant protein used in the food has been denatured beforehand. It is protein obtained from plant-based raw materials in the usual way, mostly in powder form. The protein may be cooked or hydrolyzed.

[0015] Plant proteins, especially when denatured, generally no longer possess the ability to emulsify or thicken in a mixture. According to the invention, this lack of functionality is compensated for by the addition of α-cyclodextrin.

[0016] In addition to oils, fats, and protein, the food may contain other animal and plant-based ingredients. These can include dairy products, such as cream. Other plant-based ingredients might include flavorings like mushrooms, bell peppers, onions, and vegetables commonly used in spreads and toppings. Furthermore, plant-based flavorings, such as mushroom flavoring, may be added.

[0017] In addition to α-cyclodextrin, the food product may contain other dietary fibers commonly used in foods. These include, for example, plant fibers, oligofructose, celluloses, fructans (inulin), and the like.

[0018] Naturally, the food products contain a standard amount of salt, spices, and flavorings, approximately 1 to 7% by weight, based on the finished product. The addition of other standard functional ingredients is perfectly acceptable.

[0019] The food in question consists primarily of spreads and cold cuts.

[0020] The foods stabilized according to the invention are generally heated after production, also for hygienic reasons. Many foods composed of several components, especially those containing proteins, change their texture and consistency when heated. Stabilization with α-cyclodextrin has proven to be extremely advantageous in this respect, since no change in texture and consistency occurs after heating.

[0021] The use of α-cyclodextrin offers the advantage of excellent emulsifying and thickening properties, as well as high product stability. α-Cyclodextrin has virtually no impact on taste, is physiologically harmless, and is not metabolized, meaning it is considered dietary fiber. The soluble fiber content can be further increased by adding other dietary fibers such as oligofructose, cellulose, or cellulose derivatives.

[0022] α-Cyclodextrin also has a positive effect on blood sugar levels and is suitable for lowering its peak values. This effect may be mentioned in advertising as part of a "health claim".

[0023] It is understood that all components of the food product are present in a finely dispersed form, as can typically be achieved by using a cutter. The stability and viscosity of the product can be controlled by intensive mixing under high shear stress.

[0024] The invention is further explained by the following examples: Example 1 Bread spread with cooked meat and sausage products

[0025] 6.5 kg of cooked ham trimmings were finely minced in a cutter. 500 g of a mixture of 85% α-cyclodextrin and 15% oligofructose were dissolved in 1 liter of cold water and mixed with 50 g of a spice blend. 2 kg of sunflower oil were added to the meat mixture in the cutter and thoroughly blended. The mixture was then combined with the pre-dissolved α-cyclodextrin. The mixture was processed at high speed in the cutter to produce the finished cream, which was then filled into casings or containers and cooked to a core temperature of 72°C. Example 2 Vegan spread

[0026] A vegan spread is made according to example 1 from 3.8 kg sunflower oil, 5.5 kg water, 700 g pea protein, 600 g a mixture of 85% α-cyclodextrin and 15% oligofructose and 200 g spice mix under ice cooling.

[0027] The creaminess of the spreadable product can be adjusted firstly by the proportion of α-cyclodextrin and the ratio of water to oil / fat, and secondly by the duration and speed of the cutter process. Example 3 meat pâté

[0028] A pâté / cream based on cooked sausage was prepared as follows: 600 g of cooked sausage with a fat content of 30% by weight and a protein content of 10 to 12% by weight, 260 g of sunflower oil, 100 g of water, and 40 g of α-cyclodextrin were successively added to a cutter and processed at high speed under refrigeration until the desired consistency was reached. This resulted in a spreadable mass with a creamy consistency. After cooking at 72°C, the product exhibited excellent spreadability and the mouthfeel of a meat pâté. Example 4 Ham pâté

[0029] Analogous to Example 3, 600 g of cooked ham with a fat content of 3% by weight and a protein content of 20% by weight, 225 g of sunflower oil, and 125 g of water were intensively mixed with 50 g of α-cyclodextrin in a cutter under ice-cold conditions. A creamy product was obtained that retained its texture and consistency even after heating to 72°C. Example 5 Vegan spread of the type of spreadable sausage

[0030] Analogous to Example 2, a vegan liverwurst-type spread was produced from 70 g of vegetable protein with a protein content of 75 to 95% by weight, 380 g of sunflower oil, 50 g of a spice mix, and 500 g of water with 50 g of α-cyclodextrin in a cutter under cooling at high speed. After being filled into casings, the product was cooked, resulting in a spreadable sausage with a pleasant mouthfeel, creamy consistency, and acceptable taste.

Claims

1. Use of α-cyclodextrin as an emulsifier and thickening agent in the production of spreadable foodstuffs containing oil and / or fat on the one hand and water on the other, wherein the food contains, based on weight, 10 to 45 wt. oil and / or fat, water, 4 to 7 wt% α-cyclodextrin and protein, oil and / or fat on the one hand and water on the other hand being present in a weight ratio of 1:10 to 10:1, and wherein the protein used in the foodstuff is a vegetable protein that has been previously denatured by cooking or hydrolysis.

2. Use of α-cyclodextrin as an emulsifier and thickening agent in the production of spreadable foodstuffs containing oil and / or fat on the one hand and water on the other, wherein the food contains, based on weight, 10 to 45 wt. oil and / or fat, water, 4 to 7 wt% α-cyclodextrin and protein, the oil and / or fat on the one hand and the water on the other hand being present in a weight ratio of 1:10 to 10:1, and wherein cooked sausage and meat products are used in the foodstuff.

3. Use according to claim 1 or 2, characterized in that the weight ratio of oil and / or fat to water is 3:7 to 7:3.

4. Use according to claim 1, 2, or 3, characterized in that fats and / or oils are vegetable fats and / or oils.

5. Use according to any one of claims 1 to 4, characterized in that the food contains 5 to 15 wt% protein.

6. Use according to claim 1, characterized in that the protein is potato, pea, or soy protein.

7. Use according to any one of the preceding claims, characterized in that the protein is present as a concentrate or isolate in dried form.

8. Use according to any one of the preceding claims, characterized in that the foodstuff contains further dietary fiber.

9. Use according to claim 8, characterized in that oligofructose, cellulose, and / or a cellulose derivative are used as further dietary fibers.

10. Use according to any one of the preceding claims in a heated or cooked food product.

11. Use according to any one of claims 1 or 3 to 10, characterized in that the foodstuff is a vegetarian or vegan foodstuff.

12. Use according to any of the preceding claims, characterized in that the food contains 1 to 7 wt% salt, spices, and flavorings.