Methods and compositions for extending functional effectiveness of thermally inhibited starch

Abstract

The technology disclosed in this specification is directed to methods and blends for extending the functionality of certain thermally inhibited starches in sugary fillings. Because of their sugar content, and frequently their relatively low pH (for food compositions), sugary fillings using thermally inhibited starches exhibit more syneresis over time, and thus have shorter shelf-life than if chemically modified starches were used. In one aspect the solution adds low amounts of pectin containing citrus fiber to improve the shelf stability of sugary fillings were used, such as in an amount from about 0.01 to about 1.00%.

Description

Attorney Docket No.: 3674.THS PCTMETHODS AND COMPOSITIONS FOR EXTENDING FUNCTIONAL EFFECTIVENESS OF THERMALLY INHIBITED STARCH

[0001] The technology disclosed in this specification pertains to use of thermally inhibited starch in sugary food compositions.

[0002] Starch has many functions useful in food products. One is as a thickener. Native starches are granular, and the granules swell when slurried and heated in water. This thickens the starch / water slurry. As the cooked starch solution cools, the starch tends to retrograde, caused by the reorganization of the starch polymers in the granules. Retrogradation can be observed as one or more of the starch slurry gelling and separation of water from the starch slurry, also called syneresis.

[0003] Commonly, starch can be modified chemically to reduce the likelihood of gelatinization, gelling, and syneresis by combining two classes of chemical modification. First, crosslinking the starch reduces the likelihood of gelatinization by introducing chemical crosslinks between starch polymers that help resist gelatinization. Second, starch can be stabilized against retrograding by covalently linking moieties (like hydroxypropyl groups) that interfere with the ability of the starch to reorganize during cooling. Chemically modified starches, however, are seen as undesirable by some consumers.

[0004] Thermally inhibited starches are made by physical processing and are not commonly further chemically modified. They provide similar resistance to gelatinization as chemically modified starches. There is a limit, however, to the degree that a starch can be thermally inhibited, which limits their utility in some food products. One example is sugar containing edible fillings. Sugary fillings of the type described in this specification are used in as fruit preparations, fruit-on-the bottom yogurts, as fruit preparations for stirred, fruited yogurts, as pastry fillings, like pie fillings and similar applications. Because of the sugar content, and frequently their relatively low pH (for food compositions), sugary fillings using thermally inhibited starches exhibit more syneresis over time, and thus have shorter shelf-life than if chemically modified starches were used.

[0005] Applicant has unexpectedly found that use of a pectin containing cellulosic fibers can extend the functional effectiveness of thermally inhibited starches in sugary fillings.BRIEF DESCRIPTION OF THE FIGURESAttorney Docket No.: 3674.THS PCT

[0006] The technology disclosed in this specification can be better understood with reference to the following figures, which are provided for illustrative purposes and are not intended to limit the full scope of the specification.

[0007] Figure 1 is a picture of a sugary filling (a fruit prep) comprising a chemically modified starch after 1 month’s storage at 20 °C.

[0008] Figure 2 is a picture of a sugary filling (a fruit prep) comprising a thermally inhibited starch having peak hot viscosity of about 300 cP after 1 month’s storage at 20 °C.

[0009] Figure 3 graphs the development of syneresis in sugary fillings over time made using thermally inhibited starch and pectin containing cellulosic fiber, thermally inhibited starch alone, and chemically crosslinked and stabilized starch.

[0010] Figure 4 graphs the change in viscosity of sugar fillings over time made using thermally inhibited starch and pectin containing cellulosic fiber, thermally inhibited starch alone, and chemically crosslinked and stabilized starch.

[0011] Figure 5 graphs the change in the storage modulus (G’) of sugary fillings over time made using thermally inhibited starch and pectin containing cellulosic fiber, thermally inhibited starch alone, and chemically crosslinked and stabilized starch.

[0012] Figure 6 graphs the change in the elastic modulus (G”) of sugary fillings over time made using thermally inhibited starch and pectin containing cellulosic fiber, thermally inhibited starch alone, and chemically crosslinked and stabilized starch.

[0013] As described in this specification the extension of the functionally of thermally inhibited starch in sugary fillings by using low amounts of a pectin containing cellulosic fiber. Thermally inhibited starches as used in this specification having a peak hot viscosity from about 200 cP to about 900 cP or from about 200 cP to about 800 cP, or from about 200 cP to about 700 cP. In at least some embodiments, preferred thermally inhibited starches for use with this technology are made from waxy com starch or waxy potato starch and mixtures thereof. In at least some embodiments the edible composition does not comprise a thermally inhibited starch derived from waxy tapioca starch, waxy rice starch or hybrid waxy, sugary-2 corn starches, such as those available from Ingredion Incorporated under the brand name WaxyPlus®. Advantageously, the preferred starches are derived from more commonly available sources than the excluded starches. As such, the preferred starches are commonly less expensive than the excluded starches. In one aspect, the technology provides a means forAttorney Docket No.: 3674.THS PCT extending the functionality of less expensive starches so that less extensive starches can be as functional as more expensive specialty starches like waxy cassava, waxy rice, and specialty hybrid waxy com starches.

[0014] In any embodiment, this specification describes an edible composition comprising a sugar in an amount from about 10% wt.%, of the composition or from about 15% to about 40%, or from about 10% or from about 15% to about 30%; b. a thermally inhibited starch having a hot peak viscosity from about 200 cP to about 900 cP, or to about 800 cP, or to about 700 cP wherein the thermally inhibited starch is in an amount from about 1% to about 25% (wt.%) or to about 20%, or to about 15%, or to about 10%, or about 7.5%, or to about 7%, or to about 6%; c. a pectin containing cellulosic fiber in the amount from about 0.01% to about 1.00%, (wt.%) or to about 0.75% an aqueous component wherein the thermally inhibited starch is a waxy com starch, non-waxy tapioca starch (tapioca starch), a waxy potato starch, or mixtures thereof; wherein, optionally, the edible composition does not comprise a chemically crosslinked, chemically stabilized, or OSA-modified starch; wherein, the optionally the pectin containing cellulosic fiber is from a source selected from the group consisting of apple, carrot, and citrus; wherein, preferably the pectin containing cellulosic fiber is a citrus fiber. In preferred embodiments the thermally inhibited starch having the hot peak viscosity described in this paragraph is used in an amount from about 1%, from about 2%, or from about 3% to about 7%.In other preferred embodiments the thermally inhibited starch having the hot peak viscosity described in this paragraph is used in an amount from about 2% to about 3% to about 6%.

[0015] In at least some preferred embodiments the thermally inhibited starched used in the edible composition described in this specification have a peak hot viscosity from about 300 cP to about 700 cP.[0016| In at least some preferred embodiments described in this specification the pectin containing cellulosic fiber is used in an amount from about 0.10% to about 0.90% (wt.%), or to about 0.80%, or to about 0.70%.In other preferred embodiments described in this specification the pectin containing cellulosic fiber is used in an amount from about 0.10%, from about 0.20%, from about 0.30%, from about 0.40% to about 0.70%. In other preferred embodiments described in this specification the pectin containing cellulosic fiber is used in an amount from about 0.3% or from about 0.4% to about 0.7%.Attorney Docket No.: 3674.THS PCT

[0017] In any embodiment the pectin containing cellulosic fiber comprises a pectin in an amount from about 20% to about 90% or, or to about 85% or to about 80%, or to about 75%, or to about 70%, or to about 65%, or to about 60%, or to about 55%, or to about 50% to about 45% (wt.% galacturonic acid), wherein preferably the range is from about 50%, about 55%, or from about 60%, or from about 65%, to about 90%, wherein more preferably the range is from about 60% to about 90%, or to about 85%, or still more preferably from about 65% to about 85%. In any embodiment described in this specification the pectin containing cellulosic fiber comprises a pectin having a degree of de-esterification greater than about 50% (degree of esterification) or from about 50% to about 90%. In any embodiment described in this specification the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and the pectin is associated with the cellulosic component. In any embodiment described in this specification the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and wherein the cellulosic component forms a matrix at least partially comprising the pectin.

[0018] In any embodiment described in this specification an edible composition has a pH from about 2.6 to about 7, or to about 6 or two about 5. In any embodiment described in this specification an edible composition does not comprise added calcium. In other embodiments calcium or other cations, are added to the edible composition.

[0001] In various embodiments of the edible composition described in this specification, the sugar is part of a sweetener component comprising a sugar and a high intensity sweetener. High intensity sweeteners include but are not limited rebaudiosides (A, B, M, etc. and blends thereof), and glucosylated stevia glycosides, erythritol, and sorbitol. In embodiments described in this specification, a sweetener component comprises rare sugars such as allulose, allose, tagatose, and the like. A sweetener composition may be comprised entirely or essentially of sugars as defined in this specification. Preferred sugars include sucrose, glucose, fructose and starch syrups having dextrose equivalent greater than about 20 and mixtures thereof.

[0020] The edible compositions described in this specification can include other texturizing ingredients such as hydrocolloids, but in other embodiments do not comprise a hydrocolloid or agar. In at least some embodiments does not comprise a gum (xanthan gum, guar gum, locust bean gum, gum acacia), carrageenan, methylcellulose, hydroxypropylcellulose, or pectin from a source other than pectin containing citrus fiber.Attorney Docket No.: 3674.THS PCT

[0021] The edible compositions described in this specification comprise an aqueous component, which may be water. In other embodiments of the edible composition an aqueous solution is an edible aqueous liquid, such as a juice, juice concentrate or puree.

[0022] Other ingredients that may be used in an edible composition include but are not limited fruit, fruit parts, flavorings and flavorings syrups, and essences, and oils, flavor modifying compounds, preservatives, colorants, acidulants, buffers and salt.

[0023] The edible composition described in this specification are shelf-stable include exhibiting no syneresis after 2 months storage at a temperature from 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

[0024] In any embodiment described in this specification the edible composition is selected from the group consisting of jam, jelly, pie filling, fruit prep, syrup, and sauce. In at least some preferred embodiments the edible composition is a jam, jelly, pie filling or fruit prep.

[0025] The edible compositions described in this specification are made by mixing the ingredients, such as thermally inhibited starch, pectin containing cellulosic fiber, sugar, and aqueous composition and heating the mixture until it thickens. The mixture is then cooled and optionally stored at a temperature from 1 °C to 20 °C or to 15 °C, or to 10 °C, or 5 °C. In some preferred embodiments preferably stored at refrigerated temperatures, generally around 1°C to 10 °C, or 5 °C.

[0026] More specific methods are as follows. In any embodiment of the method, the mixture is heated at temperature from 80 °C to 130 °C for from 1 to 30 minutes. In any embodiment of the method, the mixture is heated until the mixture has a solids content from 20% (wt.% of the mixture) from about 25%, or from about 30% to about 50%. In any embodiment of the method

[0027] This specification also discloses a food composition comprising the edible composition described in this specification and a second edible ingredient, wherein the food composition is a dairy composition or a bakery composition.

[0028] Dairy compositions include alternative dairy, yogurts (e.g., blended, fruit on the bottom, flips), and non-dairy products (e.g., yogurts); and the like. In an embodiment, the edible composition is contained in a dairy product, such as a yogurt. As referred to herein, dairy products include any type of dairy product including cream, whole milk, reduced fat milk, skim milk, milk solids, condensed milk, or any combination thereof, specifically a combination of cream and skim milk. The dairy products generally comprise an amount of dairy protein,Attorney Docket No.: 3674.THS PCT for example whey protein containing beta-lactoglobulin, alpha-lactalbumin, or serum albumin; and the like. In some embodiments, the dairy product may be replaced with an amount of a non-dairy component such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.|0029] Food products include baked goods, like cookies, cakes, pastries, puff pastries, extruded snacks, where the edible composition is used as a filling. Most commonly the baked goods will be sweet baked goods. Bake goods comprise common ingredients for making a baked good and the edible composition can be used as a filling be mixed within the baked good. Baked goods described in this specification comprise, independent of the edible composition, include but are not limited to including one or more of flour, starches (including thermally inhibited or chemically modified starches) sweetener, eggs, leavening agent (yeast, baking powder, baking soda, leavening acids), and salt.

[0030] The technology disclosed in this specification can be better understood with reference to the following definitions and usage guides.

[0031] The following definitions are provided to better understand the technologies described in this specification.

[0032] “Brix”, which is measured in degrees and may be abbreviated “°Bx,” said “degrees Brix,” is a known measurement for solids content in a solution. Brix is often used to describe the sugar content of a solution. One degree Brix is equal to 1 gram of sucrose dissolved in 100 grams of solution, and as such represents the weight percent of sucrose dissolved in solution. For purpose of this specification reference to the degrees Brix of a solution means the weight percent sugar dissolved in solution.

[0033] “Cellulosic component” within this specification, means a material comprising cell walls or cell wall fragments of a plant or plant part. Cellulosic component may comprise one or more of cellulose, cellulose fragments, and hemicellulose.

[0034] “Degree of esterification,” within this specification, refers to the molar ratio of methyl esters to galacturonic acid. Degree of esterification may be abbreviated as “%DE.”

[0035] “Fruit prep” within this specification, means an edible composition comprising fruit or vegetables known within the relevant art. Fruit preps are designed to be shelf-stable and heat stable, where stability here refers to textural stability against gelling or increasing hardness, or syneresis. Fruit preps are used in various food composition, for example mixed in yogurts, orAttorney Docket No.: 3674.THS PCT fruit component of a fruit on the bottom yogurt. They may also be used as a filling a pre-baked, baked good or extruded food product.

[0036] “Pectin” within this specification, has its full definition with art and includes both pectin having a degree of esterification greater than about 50% (“high-methoxy pectin” or “HM-pectin”) and having a degree of esterification less than about 50% (“low-methoxy pectin” or “LM-pectin”). In at least some preferred embodiments of the pectin containing cellulosic fiber the pectin is an HM pectin.

[0037] “Pectin containing cellulosic fiber,” withing this specification, refers to compositions comprising a cellulosic component in the form a matrix that is associated with or contains at least in part a pectin.

[0038] “Pectin content,” within this specification, refers to the percent of galacturonic acid relative to the entire pectin containing citrus fiber. Pectin content may be abbreviated as “%GA.”

[0039] “Sugar,” within this specification, includes solid and syrup compositions commonly used in the art for sweetening and that are monosaccharides, oligosaccharides, and polysaccharides of one or more of glucose and fructose. Sugar is not intended to be limited to sucrose. Examples of oligosaccharide and polysaccharide syrups included in the definition of sugar within this specification are starch syrups from various starch bases having dextrose equivalent greater than 20 and include maltose, isomaltose, and higher order glucooligosaccharides and fructo-oligosaccharides.10040] “Sweetener component,” within this specification refers to a component in an edible composition that comprises all sweeteners in the edible composition.

[0041] “Thermally inhibited starch,” as used in this specification, refers to physically modified starch that functions like chemically crosslinked starch (also called chemically inhibited starch). Generally thermally inhibited starch is made by heating, a pH adjusted, dehydrated starch above the gelatinization temperature of starch. Thermally inhibited starches are made commercially by various companies using various methods. All such thermally inhibited starches are covered by the term thermally inhibited starch. In methods for making thermally inhibited starch dehydration is done an alcoholic medium where alcohol displaces water moisture in the starch. In other methods for making thermally inhibited starch dehydration is done in air where aqueous moisture is evaporated using heat. ThermallyAttorney Docket No.: 3674.THS PCT inhibited starches made by both methods are included in the term thermally inhibited starch. One method for making thermally inhibited starch is described in WO2020 / 139997. In all embodiments disclosed in this specification, the thermally inhibited starch is not further chemically modified such as but not limited to no being chemical crosslinked, for example using adipate or phosphate crosslinker, or being chemical stabilized, for example using hydroxypropyl groups or acetyl groups.

[0042] “Waxy” when used as a modifier of starch refers to starch that does not comprise amylose. The term waxy starch is well known in the art, and within this specification is used consistently with the full understand of the term in the art.[0043| The following test are useful for evaluate parameters discussed in this specification.

[0044] Amylose content can be determined can be determined by Potentiometric titration. Approximately 0.5 g of a starch sample was heated in 10 ml of concentrated calcium chloride (about 30% by weight) to 95°C for 30 minutes. The sample was cooled to room temperature, diluted with 5 ml of a 2.5% uranyl acetate solution, mixed well, and centrifuged for 5 minutes at 2000 rpm. The sample was then filtered to give a clear solution. The starch concentration was determined polarimetrically using a 1 cm Polarimetric cell. An aliquot of the sample (normally 5 ml) was then directly titrated with a standardized 0.01 N iodine solution while recording the potential using a platinum electrode with a KCI reference electrode. The amount of iodine needed to reach the inflection point was measured directly as bound iodine. The amount of amylose was calculated by assuming 1.0 gram of amylose will bind with 200 milligrams of iodine.10045] Brix is measured using a refractometer calibrated to correlate the change in the degree of refraction of light through a solution as solids concentration increases.

[0046] Degree of esterification (%DE) of pectin containing cellulosic material and pectin content (%GA) of the pectin containing cellulosic material were measured using a titration method. The method can be divided into two parts: (1) washing the material and (2) double titration. Washing the sample removes any salts, sugars and counter-ions using acidic alcohol to ensure all the pectin is either in the esterified form or present as free acid. The first titration is used to determine the free acid groups and the neutral solution can then be used in the second titration method proposed by Schultz (1965).Attorney Docket No.: 3674.THS PCT

[0047] Steps for washing the material follow. The dry powder sample is tested first for moisture content before washing. An acidic alcohol solution is prepared by mixing isopropanol (600 m) with water (350 ml) and concentrated hydrochloric acid (50 ml). About 10 grams of sample was suspended in 150 ml acidic alcohol and stirred on a magnetic stirrer for 15 minutes. The slurry was then filtered on a Buchner funnel and resuspended in another 150 ml aliquot of the acidic alcohol solution. This step was repeated until all the acidic alcohol was used. The powder was then resuspended in 150 ml of 60 / 40 isopropanol water mixture, allowed to soak for five minutes and then removed of liquid using a vacuum. This step was repeated three times. The sample was then resuspended again in 150 ml pure isopropanol mixture, allowed to soak for five minutes and then removed of liquid using a vacuum. This step was repeated three times. Using a filter paper on the funnel, liquid and air is drawn using vacuum until the sample no longer smells of alcohol. The powder was then dried overnight at 45 °C.|0048] Steps of double titration follow. For the first titration, a 1.0-gram sample of the dry material was weighed. The sample is then suspended in 10 ml of isopropanol and then dispersed in 150 ml of distilled water. More water was added if the sample becomes very thick. Using a magnetic stirrer, the dispersion was stirred for one hour and the pH was measured. The sample was titrated against a sodium hydroxide solution (0.1 M) to pH 7. This measured the free acid groups. This was recorded as the first titer. For the second titration, about 40 ml of sodium hydroxide (0.1 M) was pipetted into a plastic beaker and stirred for 30 mins. This removes any ester groups. The sample was then titrated with hydrochloric acid (0.1 M) to pH 7 and recorded as titer 2. The degree of esterification (%DE) is the molar ratio of ester to total galacturonic acid.% DE = - moles alkali consumed by sample moles alkali consumed by sample + m - -oles f -r -ee pectic acidThe weight percent of galacturonic acid (% GA) is the weight of the pectic acid and pectin (ester) combined divided by the dry weight sample of the sample:% GA = - (pectin ester g f —roups in grams') + (free pectic acid in grams) ib -er sampl -e, dry wei ~ght i -n grams % 100

[0049] Degree of thermal inhibition of a starch is measured with reference to the “hot peak viscosity” of the thermally inhibited starch. Within this specification hot peak viscosity is reported in centipoise (“cP”), with 1 cP being equal to 1 millipascal.second. Hot peak viscosityAttorney Docket No.: 3674.THS PCT is measured as follows. Test sample used a 6% (wt.%) starch solids slurry having pH 6 with samples heated according to the following time and temperature course. From room temperature to 95 °C slurry was heated at a heating rate of 8°C / min. Temperature was held at 95 °C for 15 minutes (also called in this specification 95 °C + 15). Peak hot viscosity is the highest viscosity obtained between 95 °C and 95 °C + 15. Equipment used is a Micro-Visco- AmyloGraph (MV AG) (available for example from Brabender GmbH & Co KG). Test set-up used a measuring range of 235 cmg and a paddle rate of 250 inverse minutes. The MV AG units are converted by the machine to cP.

[0050] Rheology measurements were made with an Anton Paar rheometer (MCR 702) using the plate-plate geometry (upper plate: sandblasted, 25 mm diameter). In this measurement, the sample is oscillated between two parallel plates, where the upper plate is oscillated, and the lower plate remains stationary (gap: 1 mm). The upper plate oscillated at a constant angular frequency (1 rad / s) and increasing shear strain (0.01-200 % logarithmic). Samples were measured for storage modulus (G’), which represents the ability to store energy during deformation and describes the elastic nature of the material, and for the loss modulus (G”), which represents energy loss and describes the viscous nature of the material. To compare the storage modulus (G’) and loss modulus (G”) of the samples over storage time, a shear strain in the linear viscoelastic region (LVE) of 1 % was chosen.

[0051] Syneresis was measured weekly by withdrawing the separated liquid with a Pasteur pipette from the fruit prep container. After weighing the separated liquid, the percentage of syneresis was calculated using the following equation:Syneresis (%) weight of separated liquid (g) total weight of fruit prep X 100

[0052] Viscosity of fruit preps was measured using Brookfield viscometer, using a helipath spindle C, at 100 rpm, reading averaged over averaged of 30 seconds. Samples were measured soon after being removed room from refrigeration (about 4 °C) and so were measured at a temperature of about 4 C.

[0053] The following is provided as miscellaneous interpretation guidance.

[0054] Within this Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about theAttorney Docket No.: 3674.THS PCT value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0055] Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0056] While certain embodiments have been illustrated and described a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0057] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0058] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and describedAttorney Docket No.: 3674.THS PCT or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.

[0059] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0060] As will be understood by one skilled in the art, for all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0061] The technology disclosed in this specification can be better understood with reference to the following aspects, which are for illustrative purposes and are not intended to limit the full scope of the technology.

[0062] 1. An edible composition comprising: a. a sugar in an amount from about10% wt.%, of the composition or from about 15% to about 40%, or from about 10% or from about 15% to about 30%; b. a thermally inhibited starch having a hot peak viscosity from about 200 cP to about 900 cP, or to about 800 cP, or to about 700 cP wherein the thermally inhibited starch is in an amount from about 1% to about 25% or to about 20%, or to about 15%, or to about 10%, or about 7.5%, or to about 7%, or to about 6%; c. a pectin containingAttorney Docket No.: 3674.THS PCT cellulosic fiber in the amount from about 0.01 to about 1.00%, or to about 0.75%. d. an aqueous component wherein the thermally inhibited starch is a waxy corn starch, tapioca starch (non- waxy) or a waxy potato starch; wherein, optionally, the edible composition does not comprise a chemically crosslinked, chemically stabilized, or OSA-modified starch; wherein, preferably, the pectin containing cellulosic fiber is from a source selected from the group consisting of apple, carrot, and citrus;

[0063] 2. The edible composition of claim 1 wherein the thermally inhibited starch is used in an amount from about 1%, from about 2%, or from about 3% to about 7%; or wherein, more preferably, the thermally inhibited starch is used in an amount from about 2% to about 3% to about 6%.

[0064] 3. The edible composition of claim 1 or 2 wherein the pectin containing cellulosic fiber is used in an amount from about 0.10% to about 0.90% (wt.%), or to about 0.80%, or to about 0.70%, or wherein preferably the pectin containing cellulosic fiber is used in an amount from about 0.10%, from about 0.20%, from about 0.30%, from about 0.40% to about 0.70%, or wherein more preferably, the pectin containing cellulosic fiber is used in an amount from about 0.3% or from about 0.4% to about 0.7%.

[0065] 4. The edible composition of any one of claims 1 to 3 wherein the pectin containing cellulosic fiber comprises a pectin in an amount from about 20%, or from about 25%, or from about 30%, or from about 35%, or from about 40%, or from about 45%, to about 90%, wherein preferably the range is from about 50%, or from about 55%, or from about 60%, or from about 65%, to about 90%, wherein more preferably the range is from about 60% to about 90%, or to about 85%, or still more preferably from about 65% to about 85%. .

[0066] 5. The edible composition of any one of claims 1 to 4 wherein the pectin containing cellulosic fiber comprises a pectin having a degree of esterification greater than about 50% (%DE) or from about 50% to about 90%. .

[0067] 6. The edible composition of any one of claims 1 to 5 wherein the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and the pectin is associated with the cellulosic component.

[0068] 7. The edible composition of any one of claims 1 to 6 wherein the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and wherein the cellulosic component forms a matrix at least partially comprising the pectin.Attorney Docket No.: 3674.THS PCT

[0069] 8. The edible composition of any one of claims 1 to 7 wherein the edible composition has a pH from about 2.6 to about 7, or to about 6, or to about 5.

[0070] 9. The edible composition of any one of claims 1 to 8 wherein the sugar is part of a sweetener component comprising a sugar and a high intensity sweetener.

[0071] 10. The edible composition of any one of claims 1 to 9 wherein the sugar is selected from the group consisting of: sucrose, glucose, fructose, a starch syrup having dextrose equivalent greater than about 20 and mixtures thereof.

[0072] 11. The edible composition of any one of claims 1 to 10 wherein the edible composition does not comprise a gum, carrageenan, methylcellulose, hydroxypropylcellulose, pectin from a source other than pectin containing citrus fiber, wherein, optionally the edible composition does not comprise another hydrocolloid.

[0073] 12. The edible composition of any one of claims 1 to 11 wherein the thermally inhibited starch has a peak hot viscosity from about 300 cP to about 700 cP, or

[0074] 13. The edible composition of any one of claims 1 to 12 wherein the pectin containing cellulosic fiber is used in an amount from about 0.10% to about 0.50%, or to about 0.40%, or to about 0.30%, or to about 0.25%.

[0075] 14. The edible composition of any one of claims 1 to 13 selected from the group consisting of jam, jelly, pie filling, fruit prep, syrup, and sauce.

[0076] 15. The edible composition of any one of claims 1 to 14 wherein the edible composition exhibits no syneresis after 2 months storage at a temperature from 1°C to 20 °C or to 15 °C, or to lO °C, or 5 °C.

[0077] 16. The edible composition of any one of claims 1 to 15 having a solids content from 20% (wt.% of the mixture) from about 25%, or from about 30% to about 50%.

[0078] 17. The edible composition of any one of claims 1 to 16 wherein the pectin containing cellulosic fiber is selected is a citrus fiber.

[0079] 18. A method of making an edible composition as described in any foregoing claim comprising mixing the sugar, thermally inhibited starch and pectin containing citrus fiber with the aqueous component to form a mixture and heating the mixture and allowing the mixture to cool.Attorney Docket No.: 3674.THS PCT

[0080] 19. The method of claim 18 wherein the mixture is heated at temperature from 80 °C to 130 °C for from 1 to 30 minutes.

[0081] 20. The method of claim 18 or 19 wherein the mixture is cooled to a temperature from 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

[0082] 21. The method of any one of claim 18 to 20 wherein the mixture is stored at a temperature 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

[0083] 22. A food composition comprising the edible composition of claim 15 and a second edible ingredient, wherein the food composition is a dairy composition or a bakery composition.

[0084] The technology disclosed in this specification can be better understood with reference to the following examples, which are not intended to limit the full scope of the disclosed technology.EXAMPLES

[0085] Fruit preps made with cherry juice made using a chemically modified com, thermally inhibited waxy com starch with or without a pectin contenting citrus fiber. Fruit preps were made using the formulas said in Table 1. The amount of starch used was adjusted so that all fruit preps had comparable starting viscosity after cooling and storage at 4°C for 1 week.Table 1Fruit Prep FormulasAttorney Docket No.: 3674.THS PCT[00861 Sample 1 and 2 were made as follows. Cherry juice and citric acid were mixed in a Thermomix®, food processor mixing bowl. Sucrose and the starch was added to the solution, which was mixed speed 2 using the Butterfly whisk. The solution was heated to 90 °C (with continued mixing at speed 2). Sample 1 was cooked for about 2 minutes, sample 2 didn’t need additional cooking time to be good cooked. Samples of solution were evaluated using light microscopy (lOOx) to evaluate quality of starch cook. Good cook being defined as the stage where the starch granules have absorbed as much water as possible, increased in size, but remained mainly in an intact granular shape despite the crystalline structure having melted. The microscopy of “good cook” starches shows swollen starch granules that are lighter in color and bigger in size than uncooked starch granules. Following cook evaluation, solution was transferred to containers and cooled to about 4 °C.

[0087] Sample 3 was made as follows. Cherry juice and citric acid were mixed in a Thermomix®, food processor mixing bowl. Half of the sucrose and the citrus fibers were added to the solution and mixed speed 7 for 5 minutes. The rest of the sugar and the starch is then added to the mixture, which is mixed at speed 2 using the butterfly whisk. The mixture was heated to 90 °C (with continued mixing at speed 2). After reaching 90 °C, samples of solution were immediately evaluated using light microscopy (lOOx) to evaluate quality of starch cook. Good cook being defined as the stage where the starch granules have absorbed as much water as possible, increased in size, but remained mainly in an intact granular shape despite the crystalline structure having melted. The microscopy of “good cook” starches shows swollen starch granules that are lighter in color and bigger in size than uncooked starch granules. Following cook evaluation, solution was transferred to containers and cooled to and stored at about 4 °C.Attorney Docket No.: 3674.THS PCT

[0088] Samples were evaluated for stability of the fruit prep over time against syneresis, change in viscosity, and changes in rheology to determine how well they matched the stability of Sample 1 using a chemically crosslinked and stabilized waxy com starch.

[0089] Figure 1 is a picture of a fruit prep made using the formula and method described in Table 1 (Sample 1). The picture was taken after the fruit prep was stored for 2 months at 20 °C. The pictures show no syneresis, meaning there is no separation of water and from bulk of the filling. The picture also shows that the fruit prep has a smooth non-gelled texture without sharp cut lines in the spoon or cup.

[0090] Figure 2 is a picture of a fruit prep that is Sample 2. The picture was taken after the filling was stored for 2 months at 20 °C and shows, within the circle, that water has separated from the bulk of the filling (syneresis). Note that liquid is leveling with the tilt of the cup. The fruit prep in the spoon also exhibits a gelled texture with sharp cuts in the spoon and the cup.10091] Confirmation of these results is also shown quantitatively Syneresis was measured weekly by withdrawing the separated liquid with a Pasteur pipette from the fruit prep container. After weighing the separated liquid, the percentage of syneresis was calculated using the following equation: weight of separated liquid (jf) Syneresis (%) - total;- wei —gh -t of — f —rui ■. -t prep X 100Results are shown in Figure 3.

[0092] Viscosity of fruit preps was measured using Brookfield viscometer, using a helipath spindle C, at 100 rpm for averaged of 30 seconds. Samples were measured soon after being removed room from refrigeration (about 4 °C) and so were measured at a temperature of about 4 °C. Viscosities were measured after 7-, 14-, 21-, and 31- days refrigerated storge. Viscosity over time is reported in Figure 4. All viscosities are reported in cP. As shown Sample 1 exhibited stable viscosity over time, having an increase in viscosity of about 300 cP over one month’s storage. Sample 2, using thermally inhibited starch alone was not stable. It had an initial viscosity about 1000 cP higher than Sample 1, and the viscosity increased by about 3000 cP over one month’s storage. Sample 3 using a pectin containing cellulosic fiber and the same thermally inhibited starch of Sample 2. Sample 3 had an initial viscosity within about 100 cP of Sample 1. Sample was stable through 21 days but was still less viscous than Sample 2 after 31 days’ storage.Attorney Docket No.: 3674.THS PCT

[0093] Rheology measured G’ and G” of samples after 7-, 14-, 21-, and 31- days refrigerated storge. The samples were measured for G’ and G” soon after being removed from the refrigerator, so they had temperature of about 4° C. Rheology measurements were made with an Anton Paar rheometer (MCR 702) using the plate-plate geometry (upper plate: sandblasted, 25 mm diameter). The upper plate oscillated at a constant angular frequency (1 rad / s) and increasing shear strain (0.01-200 % logarithmic). Change in G’ at 1 % shear strain of samples after 7-, 14-, 21-, and 31- days refrigerated storge is reported in Figure 5, and the change in G” at 1 % shear strain of samples after 7-, 14-, 21, and 1- days refrigerated storge is reported in Figure 6. Figures 5 and 6 show similar results as Figure 4. Namely, fruit preps containing pectin containing cellulosic fiber and thermally inhibited starch (Sample 3) were more stable over time against changes in G’ and G” than fruit preps made using only a thermally inhibited starch inhibited to the same degree.

Claims

Attorney Docket No.: 3674.THS PCTCLAIMSWhat is claimed is:

1. An edible composition comprising: a. a sugar in an amount from about 10% wt.%, of the composition or from about 15% to about 40%, or from about 10% or from about 15% to about 30%; b. a thermally inhibited starch having a hot peak viscosity from about 200 cP to about 900 cP, or to about 800 cP, or to about 700 cP wherein the thermally inhibited starch is in an amount from about 1% to about 25% or to about 20%, or to about 15%, or to about 10%, or about 7.5%, or to about 7%, or to about 6%; c. a pectin containing cellulosic fiber in the amount from about 0.01 to about 1.00%, or to about 0.75%. d. an aqueous component wherein the thermally inhibited starch is a waxy com starch, tapioca starch (non- waxy) or a waxy potato starch; wherein, optionally, the edible composition does not comprise a chemically crosslinked, chemically stabilized, or OSA-modified starch; wherein, preferably, the pectin containing cellulosic fiber is from a source selected from the group consisting of apple, carrot, and citrus;2. The edible composition of claim 1 wherein the thermally inhibited starch is used in an amount from about 1%, from about 2%, or from about 3% to about 7%; or wherein, more preferably, the thermally inhibited starch is used in an amount from about 2% to about 3% to about 6%.

3. The edible composition of claim 1 or 2 wherein the pectin containing cellulosic fiber is used in an amount from about 0.10% to about 0.90% (wt.%), or to about 0.80%, or to about 0.70%, or wherein preferably the pectin containing cellulosic fiber is used in an amount from about 0.10%, from about 0.20%, from about 0.30%, from about 0.40% to about 0.70%, or wherein more preferably, the pectin containing cellulosic fiber is used in an amount from about 0.3% or from about 0.4% to about 0.7%.

4. The edible composition of any one of claims 1 to 3 wherein the pectin containing cellulosic fiber comprises a pectin in an amount from about 20%, or from about 25%, or fromAttorney Docket No.: 3674.THS PCT about 30%, or from about 35%, or from about 40%, or from about 45%, to about 90%, wherein preferably the range is from about 50%, or from about 55%, or from about 60%, or from about 65%, to about 90%, wherein more preferably the range is from about 60% to about 90%, or to about 85%, or still more preferably from about 65% to about 85%. .

5. The edible composition of any one of claims 1 to 4 wherein the pectin containing cellulosic fiber comprises a pectin having a degree of esterification greater than about 50% (%DE) or from about 50% to about 90%. .

6. The edible composition of any one of claims 1 to 5 wherein the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and the pectin is associated with the cellulosic component.

7. The edible composition of any one of claims 1 to 6 wherein the pectin containing cellulosic fiber comprises a pectin and a cellulosic component and wherein the cellulosic component forms a matrix at least partially comprising the pectin.

8. The edible composition of any one of claims 1 to 7 wherein the edible composition has a pH from about 2.6 to about 7, or to about 6, or to about 5.

9. The edible composition of any one of claims 1 to 8 wherein the sugar is part of a sweetener component comprising a sugar and a high intensity sweetener.

10. The edible composition of any one of claims 1 to 9 wherein the sugar is selected from the group consisting of: sucrose, glucose, fructose, a starch syrup having dextrose equivalent greater than about 20 and mixtures thereof.

11. The edible composition of any one of claims 1 to 10 wherein the edible composition does not comprise a gum, carrageenan, methylcellulose, hydroxypropylcellulose, pectin from a source other than pectin containing citrus fiber, wherein, optionally the edible composition does not comprise another hydrocolloid.

12. The edible composition of any one of claims 1 to 11 wherein the thermally inhibited starch has a peak hot viscosity from about 300 cP to about 700 cP, or13. The edible composition of any one of claims 1 to 12 wherein the pectin containing cellulosic fiber is used in an amount from about 0.10% to about 0.50%, or to about 0.40%, or to about 0.30%, or to about 0.25%.Attorney Docket No.: 3674.THS PCT14. The edible composition of any one of claims 1 to 13 selected from the group consisting of jam, jelly, pie filling, fruit prep, syrup, and sauce.

15. The edible composition of any one of claims 1 to 14 wherein the edible composition exhibits no syneresis after 2 months storage at a temperature from 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

16. The edible composition of any one of claims 1 to 15 having a solids content from 20% (wt.% of the mixture) from about 25%, or from about 30% to about 50%.

17. The edible composition of any one of claims 1 to 16 wherein the pectin containing cellulosic fiber is selected is a citrus fiber.

18. A method of making an edible composition as described in any foregoing claim comprising mixing the sugar, thermally inhibited starch and pectin containing citrus fiber with the aqueous component to form a mixture and heating the mixture and allowing the mixture to cool.

19. The method of claim 18 wherein the mixture is heated at temperature from 80 °C to 130 °C for from 1 to 30 minutes.

20. The method of claim 18 or 19 wherein the mixture is cooled to a temperature from 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

21. The method of any one of claim 18 to 20 wherein the mixture is stored at a temperature 1°C to 20 °C or to 15 °C, or to 10 °C, or 5 °C.

22. A food composition comprising the edible composition of claim 15 and a second edible ingredient, wherein the food composition is a dairy composition or a bakery composition.

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