Patent Application
20050169970
The present invention is directed to a food composition comprising insoluble, and optionally, soluble fibers. The food composition is suitable to be substantially free or free of carbohydrates, and surprisingly, free of synersis. Moreover, the food composition of the present invention can be homogenized to produce an end product displaying excellent taste and rheological properties, even at elevated temperatures. Such a food composition also has the added benefit of delivering the often needed fiber to diets without adversely impacting the flavor, texture and/or appearance of the same.
In our modern society, regardless of age, people are more concerned about their weight than ever. Particularly, many individuals believe that diets high in protein and low in carbohydrates are good not only for weight management, but also overall health.
Studies show that diets, like the well-known Atkins' diet (promoting the intake of higher amounts of protein and fat in the diet in order to offset the decreased intake of carbohydrates), can produce a greater weight loss than conventional low carbohydrate and high fat diets. Moreover, such high protein and high fat diets are often also associated with a greater improvement in some risk factors associated with coronary heart disease.
Surprisingly, condiments and sauces, for example, can account for a significant amount of carbohydrates in a meal, even if the base of the meal is a steak or fish or other non-carbohydrate source.
In view of the above, there is a need to develop food compositions that are low in carbohydrates while at the same time, good tasting. This invention, therefore, is directed to a food composition that comprises insoluble fibers-,-and optionally, soluble fibers whereby the food composition is substantially free or free of carbohydrates, and surprisingly free of syneresis. Such a food composition also has the added benefit of providing fiber to diets without adversely impacting the flavor, texture and/or appearance of the same.
Efforts have been disclosed for making drinks with fibers. In U.S. Application 2003/0064104 A1, fiber-water for use with specific dietary applications is described.
Other efforts have been disclosed for making fiber-containing food and beverage products. In U.S. application Ser. No. 2003/0228393 A1, food and beverage products comprising a gas carrying an aromatic smell and a solid phase with an insoluble plant fiber are described.
Still other efforts have been disclosed for delivering fiber. In U.S. Pat. No. 6,455,068, chewable tablets having soluble dietary fibers are disclosed.
None of the additional information above describes a food composition comprising insoluble, and optionally, soluble fibers whereby the food composition is, among other things, substantially free or free of carbohydrates yet able to display excellent rheological properties, even at elevated temperatures.
In a first aspect, the present invention is directed to a food composition comprising:
In a second aspect, the present invention is directed to a method for making the food composition in the first aspect of this invention.
Food composition, as used herein, is defined to mean an end use food product, including but not limited to, dressings, soups, sauces, relishes, mustards, dips, spreads, fillings, ketchups or the like, and for hot, cold or frozen applications. Such a food composition is preferably not meant to be a beverage like a fiber-water dietary supplement. Insoluble fiber means fiber suitable for human consumption and not water soluble whereby the same is provided as an additive to the food composition. Soluble fiber means a fiber suitable for human consumption and water soluble whereby the same is an additive to the food composition. Neither the insoluble fiber nor the soluble fiber are meant to include the fibers normally supplied in the flavor base. Substantially free of carbohydrates means less than about 20.0%, and preferably, less than about 15.0%, and most preferably, less than about 10.0% by weight of carbohydrate based on total weight of the food composition. Emulsion, as used herein, means a suspension of one liquid in a second immiscible liquid wherein the emulsion does not show visible phase separation for at least about 1.5 hours to about 7.0 days at room temperature. Flavor base means the base of the food composition that is responsible for the identification of the composition. For example, a beef stock for a steak sauce or tomato paste for ketchup. Solids, as used herein, include pulp, insoluble particles, seeds, skins, fibers and/or pectin natural found in the fruit-based or vegetable-based product (as a result of processing the precursor fruit or vegetable). Excellent Theological properties means having a viscosity and/or Bostwick consistency consistent with that of an identical product with conventional carbohydrate levels.
The only limitation with respect to the insoluble fibers used in this invention is that the same is suitable for human consumption. The insoluble fibers typically used in this invention are found, for example, in fruits, both citrus and non-citrus. Other sources of the insoluble fibers suitable for use in this invention are vegetables like legumes, and grains. Preferred insoluble fibers suitable for use in this invention can be recovered from tomatoes, peaches, pears, apples, plums, lemons, limes, oranges, grapefruits or mixtures thereof. Other preferred insoluble fibers suitable for use in this invention may be recovered from the hull fibers of peas, oats, barley, soy, or mixtures thereof. Still other fibers which may be employed include those that are plant or root-derived as well as those which are wood-derived. Typically, the food composition of this invention comprises from about 0.05 to about 3.0%, and preferably, from about 0.15 to about 2.0%, and most preferably, from about 0.2 to about 0.75% by weight insoluble fibers, based on total weight of the food composition, and including all ranges subsumed therein. Such insoluble fibers are commercially available from suppliers like J. Rettenmaier and Sohne GMBH under the Vitacel name and Herbstreith & Fox under the Herbacel name. These insoluble fibers typically have (as supplied) lengths from about 25 to about 400 microns, and preferably, from about 50 to 185 microns, and most preferably, from about 100 to about 165 microns, including all ranges subsumed therein. The widths of such fibers are typically between about 3.0 to about 20.0 microns, and preferably, from about 5.0 to about 10.0 microns.
The soluble fibers suitable for optional, yet often preferred, use in this invention include those generally classified as thickening agents or gums. Illustrative examples of the types of gums suitable for use in this invention include xanthan gum, pectin, locust bean gum, guar gum, gellan gum, gum ghatti, modified gum ghatti, tragacanth gum, carrageenan, as well as mixtures thereof. Thickening agents derived from cellulose may also be employed and they include- carboxymethylcellulose, sodium carboxymethylcellulose, and mixtures of these polymers, either alone or in combination with the above-identified gums. Typically, when soluble fibers are used, such fibers make up from about 0.05 to about 1.0%, and preferably, from about 0.1 to about 0.75%, and most preferably, from about 0.125 to about 0.35% by weight of the total weight of the food composition, including all ranges subsumed therein.
There is no limitation with respect to the size (i.e., dimensions) of the soluble fibers other than that they are a size suitable for food compositions made for human consumption. Typically, however, the soluble fibers are of a size that is substantially similar to the size of the insoluble fibers.
In a preferred embodiment, and when soluble fibers are used, the weight ratio of insoluble to soluble fibers used in the food composition is from about 1:1 to about 4:1. In a more preferred embodiment, the weight percent of insoluble fibers is from about 1.25 to about 3.5 times, and most preferably, from about 1.5 to about 3.0 times greater than the weight percent of soluble fibers used in the food composition, based on total weight of the food composition and including all ranges subsumed therein.
As to the flavor base, typically the same is a vegetable stock, turkey stock, clam stock, shrimp stock, ham stock, lobster stock, fish stock, beef stock, chicken stock, fruit-based product, vegetable-based product, cheese, oil or a mixture thereof. Usually, such a flavor base is from about 0.0 to about 97.0% by weight water, based on total weight of the flavor base. In a preferred embodiment, the flavor base is not oil (like soybean oil) and comprises from about 3.0 to about 85.0% by weight water, based on total weight of the flavor base. In a most preferred embodiment, the flavor base comprises from about 45.0 to about 80.0% by weight water, based on total weight of the flavor base and including all ranges subsumed therein.
When the food composition does, however, comprise oil, the food composition typically comprises less than about 5.0% by weight oil, and preferably, from about 0.1 to less than about 5.0% by weight oil based on total weight of the food composition. The oil suitable for use in the food composition is often a liquid at ambient temperature and can be an oil like avocado, mustard, coconut, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower, mixtures thereof or the like.
Other types of oils which may be used in this invention are solid at ambient temperature. Illustrative examples of the oils which are solid at room temperature and suitable for optional use in this invention include, without limitation, butter fat, chocolate fat, chicken fat, mixtures thereof and the like.
If oil is employed as the or a portion of the flavor base, the food composition of this invention can be an emulsion but is preferably not an emulsion, as defined herein. If and when an emulsion is desired, conventional emulsifiers, like the food suitable emulsifiers having an HLB of greater than about 8.0 to about 18.0 can be used.
Illustrative examples of the emulsifier suitable for use in this invention include, without limitation, PEG 20 tristearate, PEG 20 trioleate, PEG 20 monostearate, PEG 20 monooleate, PEG 20 monopalmitate and PEG 20 monolaurate sorbitan, derivatives thereof, mixtures thereof and the like, also made available by ICI Surfactants under the names Tween or Span. The preferred emulsifier employable in this invention is, however, a protein, like fruit, vegetable, milk (e.g., whey) or soy protein, or mixtures thereof. Another preferred protein suitable for use in this invention is phospholipoprotein, and especially, egg yolk derived phospholipoprotein modified with phospholipase A as disclosed in U.S. Pat. No. 5,028,447, the disclosure of which is incorporated herein by reference. If used, the emulsifier often makes up from about 0.1 to about 10.0% by weight of the total weight of the food composition, based on total weight of the food composition and including all ranges subsumed therein.
When the flavor base is, for example, one which comprises or is derived from a stock, such stocks are often prepared from bouillon cubes, and preferably, those made commercially available by Unilever Bestfoods under the Knorr brand name.
When the desired flavor base is, for example, cheese comprising, the same is typically made from real cheese, cheese powder, natural cheese flavor, artificial cheese flavor or a mixture thereof.
The preferred flavor base used in the food composition of the present invention is a fruit- or vegetable-based product, or a mixture thereof. Typically, such a product (e.g., paste, puree or concentrate, juice) comprises from about 4.5% to about 33.0% by weight fruit or vegetable solids (as the case may be), based on total weight of the product, including all ranges subsumed therein.
The fruit- or vegetable-based product usually has from about 27.0 to about 33.0% by weight fruit or vegetable solids when a paste and from about 8.0 to about 26.0% by weight solids when a puree or concentrate (based on total weight of the product). When the fruit- or vegetable-based product is a juice, it typically comprises from about 4.5 to less than about 8.0% by weight solids, based on total weight of the product.
The amount of flavor base employed in the food composition of the present invention is typically from about 5.0% to about 40.0%, and preferably, from about 10.0% to about 35.0%, and most preferably, from about 15.0% to about 25.0% by weight flavor base, based on total weight of the food composition and including all ranges subsumed therein.
In an especially preferred embodiment, the flavor base employed is a tomato paste (preferably hot break) comprising from about 28.0% to about 32.0% by weight solids, whereby at least about 15.0% by weight of the food composition (i.e., tomato ketchup composition) is flavor base. In yet another especially preferred-embodiment the food composition is a tomato ketchup with visually discernible insoluble particles that cannot be detected (i.e., individually felt) in the mouth of the consumer.
When making the food composition of the present invention, the ingredients (e.g., insoluble fiber, fiber and flavor base) may be added, in no particular order, to a mixing vessel and stirred under moderate shear (typically at ambient temperature and atmospheric pressure) to produce a homogeneous mixture. The homogeneous mixture may optionally be thermally processed by heating the same from about 90 to about 98° C. for about 1.0 minute to about 6.0 minutes. Also, the homogeneous mixture (thermally processed or not) can optionally be milled in order to reduce particle sizes and/or optionally de-aerated. The homogeneous mixture is, however, preferably homogenized to produce the desired food composition of this invention.
It is particularly noted that homogenization is typically carried out under pressures from about 35.0 to about 650.0 bar, and preferably, from about 100.0 to about 600.0 bar, and most preferably, from about 150.0 to about 550.0 bar, including all ranges subsumed therein. Typically, such a homogenization step is carried out at a temperature from about 15° C. to about 95° C. (preferably about 70° C. to about 75° C.) to produce a food composition that displays rheological properties substantially the same as the same type of product having the typical or conventional amount of carbohydrate. Therefore, it is expected that when the food composition of the present invention is a ketchup, the same will have a Bostwick consistency from about 2.5 to 5.0, and therefore, unexpectedly consistent with that of full carbohydrate ketchups, whereby the Bostwick consistency is taken on a CSC Cenco-Bostwick Consistometer (e.g., Fisher Scientific No. 15-347-50) at a temperature of about 20° C., for 30 seconds and taken to the nearest 0.1 cm.
The food composition of the present invention may be combined with optional additives. Preferred optional additives which may be employed in the food composition of the present invention include taste enhancers, acidulants, chocolate, nut paste, salt (including sodium and potassium chloride) spices and seasonings, vitamins, artificial flavors and colors, preservatives, antioxidants, chelators, meat like ham and bacon bits or particulates, buffering agents, mixtures thereof and the like. Such optional additives, when used, collectively, do not make up more than about 30.0% by weight of the total weight of the food product.
The preferred taste enhancer suitable for use in the invention is monosodium glutamate. Acidulants suitable for use in this invention include, for example, vinegar, acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, phosphoric acid, glucono-delta-lactone, mixtures thereof and the like. Often, enough acidulant is added so that the pH of the food composition may be maintained from about 2.5 to about 6.0, and preferably, from about 3.0 to about 4.0.
The preferred preservatives suitable for use in this invention include sodium benzoate, potassium benzoate, potassium sorbate, sorbic acid, benzoic acid, mixtures thereof and the like. Anti-oxidants suitable for use in this invention include a tocopherol, ascorbic acid, ascorbyl palmitate, tertiary-butyl hydroquinone, mixtures thereof and the like. Chelators suitable for use in this invention include EDTA and its salts, sodium tripolyphosphate, sodium carbonate, potassium carbonate, mixtures thereof and the like.
Still other additives which may be optionally added to the food products of this invention include protein sources and sweeteners. The former include caseinate and skimmed milk powder and the latter include sucralose, saccharin, aspartame, mixtures thereof and the like.
Water typically makes up the balance of the food composition of this invention and it should be understood that water may be provided to the composition as an additive, with another ingredient or both. Moreover, water typically makes up from about 50.0 to about 95.0% by weight of the total weight of the food composition, including all ranges subsumed therein.
The packaging for the food composition of this invention is often a glass or plastic jar, food grade sachet or squeezable plastic bottle. Sachets are preferred for food service applications, and a plastic bottle is preferred for domestic use.
In an especially preferred embodiment, the food composition of the present invention is a tomato ketchup in a plastic squeeze bottle wherein when about 15.0 to about 25.0 grams of the tomato ketchup are consumed by a consumer, only about 1.0 gram of carbohydrate is provided in the ketchup.
The examples which follow are provided to facilitate an understanding of the present invention. The examples are not intended to limit the scope of the claims.
Food compositions were prepared by mixing the following ingredients under moderate shear in a kettle.
The mixing occurred at ambient temperature for about five minutes and the resulting mixtures were heated to about 90 to 95° C. to produce thermally processed low-carbohydrate comprising tomato mixtures. The tomato mixtures were homogenized (about 200 bar) at temperatures at about 80° C. to 90° C. While hot, the resulting low-carbohydrate comprising ketchups were filled into standard 18 oz. squeezable plastic bottles.
The food compositions of Example 2 were made via a process that was substantially similar to the process described in Example 1, except that about 0.4 to about 0.6 percent by weight of insoluble tomato fiber was added in lieu of about 0.4 to about 0.6 percent by weight water. The resulting food compositions were low-carbohydrate comprising tomato ketchup.
The low carbohydrate comprising tomato ketchups of Examples 1 and 2 were visually analyzed and tasted after cooling. The ketchups, unexpectedly, displayed no syneresis and had the appearance of conventional full carbohydrate comprising ketchups. When the ketchups were applied to hot beef patties, they were stable and displayed no signs of, composition breakdown. More importantly, the ketchups had the taste and mouthfeel consistent with the taste and mouthfeel of typical leading ketchup brands, like Heinz Ketchup made available by H. J. Heinz Co.
