Co-attrited Stabilizer Composition for Enhanced Gel Strength
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Solution Overview
Problem
Existing microcrystalline cellulose (MCC) stabilizer compositions face challenges in achieving sufficient attrition and gel strength when combined with slippery hydrocolloids like carboxymethyl cellulose, pectin, alginate, carrageenan, xanthan gum, agar gum, or gellan gum, leading to inadequate functionality in aqueous systems.
Innovation Solution
A co-attrited stabilizer composition comprising 20%-90% microcrystalline cellulose, 5%-50% hydrocolloid (such as carboxymethyl cellulose, pectin, alginate, carrageenan, xanthan gum, agar gum, or gellan gum), and 5%-50% starch, which are co-attrited to produce a colloidal mixture with enhanced gel strength (G′) of at least 25 Pa in a 2.6% solids water dispersion at 20° C.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If MCC is combined with slippery hydrocolloids (such as carboxymethyl cellulose, pectin, alginate, carrageenan, xanthan gum, agar gum, or gellan gum) to enhance stability and gel properties, then the stabilizer composition achieves improved gel strength and suspension stability, but the mixture becomes too slippery to be satisfactorily attrited, reducing manufacturing effectiveness and particle subdivision
Solution Approach 1:
The patent introduces starch as an intermediary component that mediates between the slippery hydrocolloids and MCC. The starch acts as a binding agent that reduces the slipperiness of the hydrocolloid-MCC mixture, enabling effective attrition while maintaining the gel strength benefits of the hydrocolloids. This intermediary substance allows the combination of ingredients that would otherwise be incompatible during the attrition process.
Solution Approach 2:
The patent creates a composite stabilizer composition consisting of three distinct components: MCC (20-90%), hydrocolloid (5-50%), and starch (5-50%). This composite material approach combines the gel-strengthening properties of hydrocolloids with the structural benefits of MCC and the binding properties of starch, achieving a balance between manufacturability and functional performance that neither component could provide alone.
2Stability of the object's composition
If particle size is reduced through attrition to enhance stabilizer functionality and suspension properties, then the stabilizer achieves improved suspension stability and less settling, but the individual particles tend to agglomerate or hornify upon drying, reducing product quality
Solution Approach 1:
Starch serves as a protective intermediary coating on the surface of attrited particles. This starch coating prevents direct contact between MCC and hydrocolloid particles, thereby preventing agglomeration and hornification during the drying process while allowing the particles to maintain their fine, well-subdivided state for superior suspension stability.
Solution Approach 2:
The starch component forms a thin protective film or shell around the attrited particles. This flexible coating layer acts as a physical barrier that prevents particle-particle bonding and hornification during drying, while being thin enough to not interfere with the suspension and stabilizing properties of the underlying MCC and hydrocolloid particles.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The co-attrited composition achieves superior gel strength and stability, preventing particle aggregation and enabling effective suspension in aqueous systems, addressing the limitations of previous MCC/hydrocolloid combinations by intermingling starch with negatively charged hydrocolloids to reduce slipperiness and enhance gel development.
Implementation Method 1
Microcrystalline cellulose is modified for such uses by subjecting microcrystalline cellulose or 'wet cake' to attriting processes to substantially subdivide the crystallites into finely divided particles
Implementation Method 2
The resulting materials are frequently referred to as attrited microcrystalline cellulose or colloidal microcrystalline cellulose and such attrited or colloidal microcrystalline cellulose will typically form stable suspensions with little to no settling
Implementation Method 3
The protective colloid wholly or partially neutralizes the hydrogen or other bonding forces between the smaller sized particles
Implementation Method 4
a protective colloid may be added during attrition or following attrition but before drying
Implementation Method 5
the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C.
Implementation Method 6
by intermingling starch with negatively charged hydrocolloids to reduce slipperiness and enhance gel development
Data Source
AI summary
The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.