Patent Application
20230389583
The present invention relates to a food ingredient, a composition comprising the food ingredient, a foodstuff containing the food ingredient or the composition and to methods and uses utilising the food ingredient or composition.
There is a growing consumer interest for foods and beverages that are produced using methods, and ingredients retaining naturalness of their raw material, and absent of chemically modified components. This consumer approach has been partly responded to by the industry offering reformulated or new products, in which some food additives, particularly preservatives, colors, and flavors have been successfully eliminated, or replaced with more positively recognised alternative ingredients and food additives of natural origin.
However, providing non-chemically modified alternatives to many food and beverage applications has remained a challenge due to absence of economically feasible methods to provide new products to deliver unique and desired functionalities (e.g. viscosity improvements and stabilisation in beverages) without negatively affecting the sensory properties (e.g. color, odor, taste) of the food or beverage system. Furthermore, these non-chemically modified new products need to be positively recognised by consumers and regulatory as discrete entities, and not chemically modified ingredients when compared to existing additives.
It would thus be desirable to provide a food ingredient which provides useful functionality, such as reduction of sedimentation in a beverage, yet which is considered by consumers and/or recognised by regulators as a natural product.
In one aspect there is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein
In one aspect there is provided a composition comprising
In one aspect there is provided a composition comprising
In one aspect there is provided a method for improving the stability of a foodstuff, the method comprising the step of combining a food ingredient obtained from seaweed of the class of Rhodophyta wherein
In one aspect there is provided a method for improving the stability of a foodstuff, the method comprising the step of combining a composition comprising
In one aspect there is provided use of a food ingredient obtained from seaweed of the class of Rhodophyta wherein
In one aspect there is provided use of a composition comprising
In one aspect there is provided a method for reducing sedimentation in a beverage, the method comprising the step of combining a food ingredient obtained from seaweed of the class of Rhodophyta wherein
In one aspect there is provided a method for reducing sedimentation in a beverage, the method comprising the step of combining a composition comprising
In one aspect there is provided use of a food ingredient obtained from seaweed of the class of Rhodophyta wherein
In one aspect there is provided use of a composition comprising
The present invention will now be described in further detail by way of example only with reference to the accompanying figure in which:
As discussed herein, in one aspect there is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa.
The majority of foodstuffs are normally comprised of several ingredients. For example, plant-based beverages are normally comprised of a base (e.g. (whole) soy, almond (butter), (fermented) oat,), vegetable oil (e.g. sunflower oil, canola oil,), a main flavour (e.g. cocoa, coffee, hazelnut,), protein fortification from concentrates and/or isolates (e.g. soy, pea, faba,) and calcium fortification (e.g. calcium carbonate (CaCO3), tricalcium phosphate (Ca3(PO4)2)). The beverage is then optimized to taste with sugar and salt. Normally, a mixture of these ingredients will result in precipitation and/or creaming effects in the final beverage. The extent of precipitation depends on the ingredient mix. For example, the base, the protein fortification, the calcium fortification and particulate flavours such as cocoa powder are often found to readily precipitate. The extent of creaming depends on the amount of oil/fat (for example coming from vegetable oil or cocoa powder) and on the amount of naturally present emulsifying ingredients in the final beverage. It is also found in plant-based beverages that the low solid content in the final beverage may often result in a lack of mouthfeel, especially when compared to the sensory experience of their non-plant counterparts (e.g. yoghurt drinks, milk drinks).
Since consumer experience is key, it is important for food and beverage manufacturers to be able to provide products such as plant-based beverages that look appealing during their shelf-life and fulfil consumer expectation from a sensory perspective. The requirement to remain appealing applies both at refrigerated and ambient temperatures but ambient temperature can put additional stresses on the beverage system and exaggerate instabilities that are less pronounced in refrigerated conditions.
We have found that an advantageous food ingredient may be provided which provides effective stabilisation of food products such as providing effective reduction in sedimentation in beverages, in particular in plant-based beverages. This food ingredient is obtained from seaweed of the class of Rhodophyta and therefore in view of its natural source it will be seen positively by consumers. In particular, the food ingredient requires no chemical modification and therefore will not be seen as a “chemical additive” by consumers who have a desire for natural products. Furthermore, natural products are regarded positively by regulators. We have identified that a particular component from seaweed of the class of Rhodophyta exhibits these stabilization properties. More specifically, the component surprisingly found to exhibit these properties contains mu (p) carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient, and the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa. This particular component has been shown to be at least as effective in stabilization of food systems, such as plant-based beverages, as prior chemically modified stabilizers. Therefore, by the provision of the present component, effective stabilization may be achieved while reducing the reliance on the food and beverage industry for chemically modified food ingredients.
The present stabilizer, which in some applications may function as a texturant, avoids the need to use food additives such as are typically used in systems requiring stabilization. For example, plant-based drinks are often stabilized with food additives such as gellan gum, locust bean gum, guar gum, xanthan gum, carboxymethyl cellulose, microcrystalline cellulose, carrageenan, starch, modified starch, maltodextrins, lecithin and mono-/di-glycerides. Since one food additive is often not effective in providing all the desired functionality, a combination of the food additives listed above will be required to provide the desired stabilization, emulsification and improved mouthfeel. In contrast, the present food ingredient may provide multiple functionality itself. Therefore, the present invention may provide not only stable and palatable beverages, but addresses increasing consumer demand for more understandable food labelling. Furthermore, the present food ingredient addresses the concern of consumers with regard to food ingredient compositions. In particular, the present food ingredient is advantageous for consumers that are health and environment conscious and who can be put off by the nature of the chemically derived of food additives that are listed on the final product. The present invention addresses the increased demand for clean label ingredients from ingredient manufacturers stemming from more immediately and obviously natural raw material sources.
We have found that a particular preferred aspect of the present invention relates to a combination of the food ingredient of the present invention and protein. The protein may be, for example, a protein concentrate or protein isolate. When combined with a protein the food ingredient of the present invention provides effects such as improved stability, improved viscosity retention and/or improved mouth feel which exceed the effects which would be expected from an additive combination of the present food ingredient and protein. These effects are particularly pronounced when the protein is pea protein or alternatively soy protein. Thus, in a further aspect the present invention provides a composition comprising (i) a food ingredient as defined herein; and (ii) pea protein. Thus in a further aspect the present invention provides a composition comprising (i) a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa; and (ii) pea protein.
For ease of reference, these and further aspects of the present invention are now discussed under appropriate section headings. However, the teachings under each section are not necessarily limited to each particular section.
The inventors of the present invention have found that the food products obtained from the combination of ingredients described here have some unique properties in terms of elasticity, syneresis control, moisture control, water binding/holding capacity, starch reduction, starch synergy, texture/structure mouthfeel, reduced dosage with synergy.
As discussed herein, the food ingredient is obtained from seaweed of the class of Rhodophyta. Red seaweeds taxonomically belong to the class of Rhodophyta. The seaweed may be referred to as ‘red seaweed’. Examples of suitable seaweeds belong to the genera consisting of Kappaphycus, Eucheuma, Gigartina, Chondrus, Iriadae, Mazzaella, Mastocarpus, Sarcothalia, Hypnea, Furcellaria, Gracilaria, Gelidium, Gelidiella. Pterocladia, Halymenia and Chondracanthus.
The food ingredient is obtained from seaweed of the class of Rhodophyta. By the term “obtained from” it is meant that the ingredient is obtained from seaweed of the class of Rhodophyta without chemically modifying the components obtained from the seaweed. The food ingredient obtained from seaweed of the class of Rhodophyta is however treated to obtain it from the seaweed, for example the treatment may deodorize the food ingredient, may leach out certain components or may modify the sodium, potassium or chloride content of the food ingredient.
In one aspect, the seaweed is at least one seaweed of the genera Kappaphycus, Eucheuma, Gigartina, Chondrus, Iriadae, Mazzaella, Mastocarpus, Sarcothalia, Hypnea, Furcellaria, Gracilaria, Gelidium, Gelidiella. Pterocladia, Halymenia and Chondracanthus. In one aspect, the seaweed is at least of the genus Eucheuma or Kappaphycus. As will be understood by one skilled in the art, the genus Eucheuma has recently been renamed as Kappaphycus. Therefore, references to the genus Eucheuma may be equivalent to the genus Kappaphycus. In one aspect, the seaweed is at least of the genus Eucheuma. In one aspect, the seaweed is at least of the genus Kappaphycus.
In one aspect, the seaweed is at least of the species Euchema striatum, Kappaphycus striatus (also known as Kappaphycus striatum), Euchema alvarezii, Kappaphycus alvarezii, or a combination thereof. As discussed above, the genus Eucheuma may be equivalent to the genus Kappaphycus. Therefore, references to Euchema striatum may be equivalent to Kappaphycus striatus, and references to Euchema alvarezii may be equivalent to Kappaphycus alvarezii. In one aspect, the seaweed is at least of the species Euchema striatum/Kappaphycus striatus, Euchema alvarezii/Kappaphycus alvarezii, or a combination thereof. In one aspect, the seaweed is at least of the species Euchema striatus. In one aspect, the seaweed is at least of the species Euchema cottonii (also known as Red guso). In one aspect, the seaweed is at least of the species Kappaphycus striatus. In one aspect, the seaweed is at least of the species Euchema alvarezii. In one aspect, the seaweed is at least of the species Kappaphycus alvarezii. In one aspect, the seaweed is at least of the species Euchema striatum/Kappaphycus striatus. In one aspect, the seaweed is at least of the species Euchema alvarezii/Kappaphycus alvarezii. In one aspect, the seaweed is a combination of the species Kappaphycus striatus and Kappaphycus alvarezii, this combination may be known commercially as cottonii.
The food ingredient of the present invention may be provided in the form of a flour. The food ingredient is obtained from seaweed of the class of Rhodophyta and therefore the flour may be referred to as “red seaweed flour”. The term “red seaweed flour” is to be understood as a description of a flour-like product obtained from seaweed of the Kappaphycus, Eucheuma, Gigartina, Chondrus, Iriadae, Mazzaella, Mastocarpus, Sarcothalia, Hypnea, Furcellaria, Gracilaria, Gelidium, Gelidiella. Pterocladia, Halymenia and Chondracanthus genera.
The food ingredient of the present invention may be treated to reduce the number of micro-organisms. In one aspect, the food ingredient of the present invention is heat treated to reduce the number of micro-organisms. In one aspect, the food ingredient of the present invention is pasteurized.
In one aspect, the food ingredient of the present invention is deodorized. In one aspect, the food ingredient of the present invention is bleached i.e. its color is reduced. It is to be understood that when referred to “bleached”, this is in one important embodiment a non-chemical bleaching, such as color reduction by natural sunlight. Accordingly, in some embodiment the food ingredient of the present invention is treated with natural sunlight for reducing the color.
In one aspect, the food ingredient of the present invention is dried. In one aspect, the food ingredient of the present invention is milled. In one aspect, the food ingredient of the present invention is dried and milled.
As will be appreciated by one skilled in the art, a food ingredient which is obtained from seaweed of the class of Rhodophyta will contain carrageenan. Carrageenan refers to a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenan is a high-molecular-weight polysaccharide made up of repeating galactose units and 3,6 anhydrogalactose (3,6-AG), both sulfated and nonsulfated. The units are joined by alternating α-1,3 and β-1,4 glycosidic linkages. Carrageenan is widely used in the food and other industries as thickening or stabilizing agents. There are three main commercial classes of carrageenan:
Kappa carrageenan forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii. Kappa carrageenan is typically produced by alkaline elimination from mu carrageenan, also isolated from Kappaphycus alvarezii. The structures of these two materials and the alkaline conversion is shown below.
We have identified that by avoiding or reducing this chemical modification i.e. avoiding or reducing alkaline elimination of mu carrageenan (to provide kappa carrageenan) a food ingredient may be provided having the advantageous properties described herein. There is provided a food ingredient having mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient, and having an weight average molecular weight of carrageenan of at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa.
The content of the various forms of carrageenan can be readily determined by one skilled in the art. The examples of the present specification provide a detailed method of how this determination may be made. In one aspect, the content of carrageenan type, such a mu carrageenan is determined in accordance with Determination Process 1 (Determination of Carrageenan types by 1H-NMR).
In one aspect, the food ingredient contains mu carrageenan in an amount of at least 4.5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 5.5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 6 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 6.5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 7 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 7.5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 8 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 30 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 25 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 19 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 18 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 17 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 16 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 14 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 13 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4.5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 5.5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 6 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 6.5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 7 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 7.5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 8 to 20 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 30 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 25 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 19 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 18 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 17 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 16 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 14 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of from 4 to 13 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains mu carrageenan in an amount of at least 6 wt.c/o based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 8 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 10 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 12 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of at least 13 wt. % based on the total weight of carrageenan present in the food ingredient.
In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 30 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 25 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 24 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 22 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains mu carrageenan in an amount of no greater than 20 wt. % based on the total weight of carrageenan present in the food ingredient.
In one aspect, the present invention provides a food ingredient obtained from seaweed of the class of Rhodophyta wherein
As discussed herein, the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa. We have identified that it is important to maintain carrageenan in its native form or close to its native form, as part of the seaweed structure. In addition to avoiding or reducing chemical modification of mu carrageenan to provide kappa carrageenan, it is also important to maintain a relatively high weight average molecular weight. By provision of both the relatively high mu carrageenan content and the weight average molecular weight of at least 700 KDa or at least 800 kDa a food ingredient is provided having the advantageous properties described herein.
The weight average molecular weight is determined based on the number of molecules present and the weight of each molecule. The weight average molecular weight is given by:
The weight average molecular weight may be determined by standard Multi Angle Laser Light Scattering (MALLS) techniques. In one aspect the weight average molecular weight is determined in accordance with Determination Process 2.
The weight average molecular weight of carrageenan can be readily determined by one skilled in the art. The examples of the present specification provide a detailed method of how this determination may be made. In one aspect, the weight average molecular weight of carrageenan is determined in accordance with Determination Process 2 (Determination of Weight average molecular weight).
In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 710 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 720 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 730 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 740 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 750 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 760 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 770 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 780 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 790 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, 810, 820, 830, or 840 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 850 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 900 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 950 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 1000 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 1050 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 1100 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 1150 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is at least 1200 kDa.
In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 3000 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 2800 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 2600 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 2400 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 2200 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 2000 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 1800 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 1700 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 1600 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is no greater than 1500 kDa.
In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 700 to 3000 (such as 750 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 850 to 3000 (such as 850 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 900 to 3000 (such as 900 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 950 to 3000 (such as 950 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 1000 to 3000 (such as 1000 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 1050 to 3000 (such as 1050 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 1100 to 3000 (such as 1100 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 1150 to 3000 (such as 1150 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 1200 to 3000 (such as 1200 to 2000) kDa.
In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 700 to 3000 kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 3000 (such as from 1000 to 3000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 2800 (such as from 1000 to 2800) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 2600 (such as from 1000 to 2600) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 2400 (such as from 1000 to 2400) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 2200 (such as from 1000 to 2200) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 2000 (such as from 1000 to 2000) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 1800 (such as from 1000 to 1800) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 1700 (such as from 1000 to 1700) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 1600 (such as from 1000 to 1600) kDa. In one aspect the weight average molecular weight of carrageenan present in the food ingredient is from 800 to 1500 (such as from 1000 to 1500) kDa.
It is desirable to provide the advantageous product of the present invention to limit the total amount of kappa carrageenan. In particular, since kappa carrageenan forms particularly strong gels it may “over stabilize” food and beverage products. For example, for a beverage it is desirable to stabilize the product to the extent that particulate material does not form a sediment during storage. However, if the product is over stabilized then achieving an even dispersion of the particulate product during production is difficult. In particular, a gel can be formed to quickly before the particulate material has been dispersed evenly within the product. In one aspect, the food ingredient contains kappa carrageenan in an amount of no greater than 60 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of no greater than 55 wt. % based on the total weight of the food ingredient.
As discussed herein, the content of the various forms of carrageenan can be readily determined by one skilled in the art. The examples of the present specification provide a detailed method of how this determination may be made. In one aspect, the content of carrageenan type, such a kappa carrageenan, is in accordance with Determination Process 1 (Determination of Carrageenan types by 1H-NMR).
In one aspect, the food ingredient contains kappa carrageenan in an amount of from 20 to 70 wt. %, such as from 20 to 65 wt. %, such as from 40 to 60 wt. %, such as from 50 to 60 wt. %, or from 20 to 60 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 25 to 60 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 30 to 60 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 35 to 60 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 20 to 55 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 25 to 55 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 30 to 55 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from to 55 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains kappa carrageenan in an amount of from 20 to 70 wt. %, such as from 20 to 65 wt. %, such as from 40 to 60 wt. %, such as from 50 to 60 wt. %, or from 20 to 60 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 25 to 60 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 30 to 60 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 35 to 60 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 20 to 55 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 25 to 55 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 30 to 55 wt. % based on the total weight of carrageenan present in the food ingredient. In one aspect, the food ingredient contains kappa carrageenan in an amount of from 35 to 55 wt. % based on the total weight of carrageenan present in the food ingredient.
We have also identified that the removal of acid insoluble material to provide a chemically modified product is undesirable for the reasons set out herein. Typical chemically modified products obtained from seaweed may have an acid insoluble material content of less than 2%.
We have found that higher contents of acid insoluble material are advantageous in achieving the objects of the present invention.
The term “acid insoluble matter” is well understood by one skilled in the art, at least because it is a regulated parameter. By the term “acid insoluble matter” it is meant the percentage of material left after heating in a steam bath or boiling water bath where the material in question is treated with sulfuric acid. The amount of acid insoluble material is determined by weight as regards the amount of insoluble material retained on a filter from a pre-weighed sample and expressed as a percentage.
The acid insoluble matter can be readily determined by one skilled in the art. The examples of the present specification provide a detailed method of how this determination may be made. In one aspect, the acid insoluble matter is determined in accordance with Determination Process 3 (Determination of Acid Insoluble Matter).
In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 3 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 4 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 5 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 6 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 7 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 8 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of at least 8.5 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 18 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 16 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 14 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 13 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 12 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 11 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of no greater than 10.5 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 4 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 5 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 6 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 7 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 8 to 20 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 8.5 to 20 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 18 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 16 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 14 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 13 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 12 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 11 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 3 to 10.5 wt. % based on the total weight of the food ingredient.
In one aspect, the food ingredient contains acid insoluble matter in an amount of from 5 to 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 8 to 15 wt. % based on the total weight of the food ingredient. In one aspect, the food ingredient contains acid insoluble matter in an amount of from 8.5 to 10.5 wt. % based on the total weight of the food ingredient.
The present invention further provides compositions containing the food ingredient as described herein. The compositions may contain one or more components in addition to the food ingredient as described herein.
In one aspect the present invention provides a composition comprising (i) a food ingredient as defined herein; and (ii) a protein. We have found that the present food ingredient is particularly advantageous in stabilizing protein containing food and beverage products. In particular, the present food ingredient interacts with protein in products such as beverage products to provide products such as a beverage having improved viscosity and/or improved mouth feel when compared the expected viscosity and/or mouth feel which would be expected from the food ingredient and protein having an additive effect.
In one aspect, the protein is a protein concentrate, a protein isolate or a mixture thereof. In one aspect, the protein is a protein concentrate. In one aspect, the protein is a protein isolate. In one aspect, the protein is a mixture of protein concentrate and protein isolate.
The term “protein concentrate” is well understood by one skilled in the art. By the term “protein concentrate” it is meant a composition comprising a protein wherein the protein is present at a concentration greater than found in nature or when synthesized. Typically, a protein concentrate contains fat and carbohydrate fractions.
The term “protein isolate” is well understood by one skilled in the art, By the term “protein isolate” it is meant a composition comprising a purified protein wherein the composition does not contain all of the components found in the protein containing composition in nature or after synthesis.
The protein may be selected from any suitable protein source. In one aspect, the protein is selected from legumenous proteins, such as soy protein, pea protein, faba protein, carob protein, cereal proteins, such as oat protein; grass protein, cotton protein, dairy proteins, such as whey protein, casein protein, and mixtures thereof. In one aspect, the protein is selected from soy protein, pea protein, and mixtures thereof. In one aspect, the protein is at least soy protein. In one aspect, the protein is at least pea protein. In one aspect, the protein is a mixture of soy protein and pea protein.
In one aspect the present invention provides a composition comprising (i) a food ingredient as defined herein; and (ii) pea protein. In one aspect the present invention provides a composition comprising (i) a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa; and (ii) pea protein.
In one aspect the present invention provides a composition comprising (i) a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 6 wt. % based on the total weight of carrageenan present in the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa; and (ii) pea protein. Each of the aspects discussed herein applies to this aspect of the invention.
Whey protein, a mixture of proteins containing a-lactalbumun, f3-lactoglobulin, serum albumin and immunoglobulins, is commonly used as thickener to improve the texture and exert syneresis control on food systems. Whey Protein Concentrates possess low but still significant quantities of fat and cholesterol, and generally contain higher levels of bioactive components such as carbohydrates (lactose) than the Isolated versions, and they vary in protein content from around to 90%.
Soy protein stems from dehulled and defatted soy bean meal, and the isolated format is highly refined and purified such that the protein concentration is at a minimum moisture free level of 90%. Most of the non-protein components have been removed and this results in an overall neutral flavour, and a tendency to decrease subsequent flatulence on ingesting compared to the less protein pure versions. The primary use of soy protein isolates is as texture improvers of meat alternative products, enhancers in moisture retention and for their emulsification functionality.
Pea protein extracted from green, yellow or split peas contains significant protein content, but the content varies based on the individual plant's genetics and the climatic conditions under which it grew. Its use within foods is predominantly as a nutritional and texture enhancer, and can also be used to optimise viscosity, gelation, stability and emulsifying properties, whilst demonstrating fat binding qualities. Typically, it can be found in isolated or concentrate forms through processing via a wet or dry fractionation method respectively. Containing 8 of the 9 essential amino acids, lacking only methionine, pea protein is considered an incomplete protein.
In one aspect the present invention provides a composition comprising (i) a food ingredient as defined herein; and (ii) a polysaccharide selected from galactomannans, glucomannans, and mixtures thereof. We have found that the present food ingredient is particularly advantageous in stabilizing food and beverage products galactomannans and/or glucomannans. In particular, the present food ingredient interacts with galactomannans and/or glucomannans in products such as beverage products to provide products such as a beverage having improved viscosity and/or improved mouth feel when compared the expected viscosity and/or mouth feel which would be expected from the food ingredient and galactomannans and/or glucomannans having an additive effect.
Galactomannans are examples of polysaccharides, specifically consisting of a mannose backbone along which galactose side chains extend outwards. More specifically the mannose backbone is a 1-4 linked beta-D-mannopyranose chain from which 1-6 linked alpha-D-galactopyranose side units emanate. The frequency of these side units decide which polysaccharide is provided. For the following Galactose:Mannose ratios the gums listed are provided. 1:1=Fenugreek gum, 1:2=Guar gum, 1:3=Tara gum, 1:4=Locust bean gum (LBG), 1:5=Cassia gum. Guar and LBG are typically used to increase the viscosity of the water phase of food products.
The galactomannan may be any suitable galactomannan. In one aspect, the galactomannan is selected from guar gum, tara gum, locust bean gum, carob flour, and mixtures thereof. In one aspect, the galactomannan is selected from guar gum, tara gum, locust bean gum, and mixtures thereof.
Glucomannans are water soluble largely linear polysaccharides with only limited degrees of branching side chains, where the main sugar components are beta-(1-4)-linked D-Mannose and D-glucose side units occurring with an 8% repeating frequency. The typical example of this hemicellulose polysaccharide is Konjac, and its main function within food systems is as an emulsifier and thickener.
The glucomannan may be any suitable glucomannan. In one aspect, the glucomannan is derived from the konjac plant. In one aspect, the glucomannan is obtained from the konjac plant.
In a further aspect, the present invention provides a foodstuff containing a food ingredient as defined herein or containing a composition as defined herein. The foodstuff may contain the food ingredient or composition in any suitable amount to achieve the desired properties.
In a further aspect, the present invention provides a foodstuff containing a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 6 wt. % based on the total weight of carrageenan present in the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa. Each of the aspects discussed herein applies to this aspect of the invention.
In a further aspect, the present invention provides a foodstuff containing (i) a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 6 wt. % based on the total weight of carrageenan present in the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 800 kDa, or at least 700 kDa, such as at least about 710, 720, 730, 740, 750, 760, 770, 780, or 790 kDa; and (ii) protein, such as pea protein. Each of the aspects discussed herein applies to this aspect of the invention.
In one aspect the food ingredient obtained from seaweed of the class of Rhodophyta is defined as a composition consisting of components selected from the group consisting of NaCl, KCI, protein, fat, carrageenan, dietary fiber, acid insoluble matter, starch, and carbohydrates. In the present specification the amounts of food ingredient present in the foodstuff may refer to the amount of composition obtained from seaweed of the class of Rhodophyta consisting of components selected from the group consisting of NaCl, KCl, protein, fat, carrageenan, dietary fiber, acid insoluble matter, starch, and carbohydrates.
In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 10 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 8 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 7 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 6 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 5 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 4 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of no greater than 3 wt. % based on the total weight of the foodstuff.
In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.01 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.02 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.05 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.1 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.2 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 0.5 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of at least 1 wt. % based on the total weight of the foodstuff.
In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 10 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 8 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 7 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 6 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 5 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 4 wt. % based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 3 wt. % based on the total weight of the foodstuff.
In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.01 to 5 wt. % (such as from 0.01 to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.02 to 5 wt. % (such as from 0.02 to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.05 to 5 wt. % (such as from 0.05 to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.1 to 5 wt. % (such as from 0.1 to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.2 to 5 wt. % (such as from 0.2 to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 0.5 to 5 wt. % (such as from to 3 wt. %) based on the total weight of the foodstuff. In one aspect, the food ingredient is present in the foodstuff in an amount of from 1 to 5 wt. % (such as from 1 to 3 wt. %) based on the total weight of the foodstuff.
In one aspect, the foodstuff is a plant-based foodstuff. As will be understood by one skilled in the art, a plant-based foodstuff is one that contains no ingredients of animal origin.
In one aspect, the foodstuff is a beverage. In one aspect, the foodstuff is a plant-based beverage.
In one aspect, the foodstuff is a non-diary foodstuff i.e. it is not a dairy foodstuff. In one aspect, the foodstuff contains no milk.
In one aspect, when the foodstuff is a dairy foodstuff, such as a mousse or a creamer, dessert, the food ingredient is present in an amount of less than 8.4 wt. %, such as less than 6 wt. %, such as less than 4 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, such as in the range of 0.1% wt. to 1 wt. %, or is present in an amount of greater than 9.3 wt. %, based on the total weight of the foodstuff. In one aspect, when the foodstuff is a dairy foodstuff, the food ingredient is present in an amount of less than 8.4 wt. %, such as less than 6 wt. %, such as less than 4 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, based on the total weight of the foodstuff.
In one aspect, when the foodstuff is a beverage, the food ingredient is present in an amount of less than 3 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, such as in the range of 0.1% wt. to 1 wt. %, based on the total weight of the foodstuff. In one aspect, when the foodstuff is a dairy foodstuff, the food ingredient is present in an amount of less than 3 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than wt. %, or in the range of 0.02% wt. to 1 wt. %, based on the total weight of the foodstuff.
In one aspect, when the foodstuff is a meat-alternative, the food ingredient is present in an amount of less than 8.4 wt. %, such as less than 6 wt. %, such as less than 4 wt. %, or 3 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, such as in the range of 0.1% wt. to 1 wt. %, based on the total weight of the foodstuff. In one aspect, when the foodstuff is a dairy foodstuff, the food ingredient is present in an amount of less than 3 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, based on the total weight of the foodstuff.
In one aspect, the food ingredient is present in an amount of less than 8.4 wt. %, such as less than 6 wt. %, such as less than 4 wt. %, or less than 2 wt. %, or less than 1 wt. %, or less than 0.5 wt. %, or in the range of 0.02% wt. to 1 wt. %, or is present in an amount of greater than 9.3 wt. %, based on the total weight of the foodstuff. In one aspect, the food ingredient is present in an amount of less than 8.4 wt. % based on the total weight of the foodstuff.
The food ingredient of the present invention may be prepared by any suitable process. In one aspect, the food ingredient is obtained by a process comprising the steps of:
In one aspect the food ingredient of the present invention is prepared by a process as described in International Patent Application No. PCT/US2020/033805.
In a further aspect, the present invention provides a method for the preparation of a foodstuff comprising the step of combining with a food material, a food ingredient as defined herein or a composition as defined herein, to provide the foodstuff.
In a further aspect, the present invention provides a method for improving the stability of a foodstuff (such as a beverage), the method comprising the step of combining with the foodstuff a food ingredient as defined herein or a composition as defined herein.
In a further aspect, the present invention provides use of a food ingredient as defined herein or a composition herein for improving the stability of a foodstuff (such as a beverage).
In a further aspect, the present invention provides a method for reducing sedimentation in a beverage, the method comprising the step of combining with the beverage a food ingredient as defined herein or a composition as defined herein.
In a further aspect, the present invention provides use of a food ingredient as defined herein or a composition as defined herein for reducing sedimentation in a beverage.
In a further aspect, the present invention provides a method for thickening a beverage, the method comprising the step of combining with the beverage a food ingredient as defined herein or a composition as defined herein.
In a further aspect, the present invention provides use of a food ingredient as defined herein or a composition as defined herein for thickening a beverage.
In a further aspect, the present invention provides a method for improving the mouthfeel of a foodstuff (such as a beverage), the method comprising the step of combining with the beverage a food ingredient as defined herein or a composition as defined herein.
In a further aspect, the present invention provides use of a food ingredient as defined herein or a composition as defined herein for improving the mouthfeel of a foodstuff (such as a beverage).
The invention will now be described with reference to the following non-limiting examples.
Determination of the presence of different carrageenan types and quantification of the relative amount of each carrageenan (Kappa, Mu, Iota, Nu, Lambda, Theta, Beta and contamination of Starch) by 1H NMR.
A 0.3w/w % carrageenan sample is made by dissolving 3 mg homogenized carrageenan powder in 1 mL pH3 buffer (with 0.1% 3-(Trimethylsilyl) propionic-2,2,3,3-d4-acid sodium salt (TSP) as the internal reference). The sample is left on a heatblock with agitation for 3 h at 70° C. The sample is recorded in a 5 mm NMR probe and the spectrum is analysed by integration of spectra done automatically by custom made program. The sample has to be washed before 1H-NMR spectrum is recorded in order to obtain a spectrum with correct quantification results.
KHP buffer is prepared by dissolving 1.021 gr of potassium hydrogen phthalate and 0.1 g TSP in 40 mL D 2 0. pH is set to 3 (+/−0.05) using DCI. When pH has reached the desired value dilute up to 100 mL to give the final 50 mM pH 3 buffer.
50 +/−5 mg
The principle of the analysis is as follows:
Calculation: The mass of each carrageenan type is calculated based on the integral (A) of the carrageenan and the internal standard, the number of contributing protons(nH), the molecular weight of each carrageenan subunit (K+ salt)
The recovery can now be calculated be summing the calculated mass of all carrageenan components and comparing to the mass of the sample. 1 H NMR spectra are manually integrated using Bruker TopSpin 3.6 software (Bruker Biospin, Rheinstetten, Germany)
The present method may be used to determine the weight average molecular weight (as well as radius of gyration and polydispersity, if required) of carrageenan. In the present method carrageenan is dissolved in running buffer and analysed by Gel Permeation Chromatography equipped with a Multi Angle Light Scattering detector and a RI detector
Weigh out 2 g of material, add 135 ml deionized water and 15 ml of 10% sulfuric acid into a blue capped DURAN bottle. Boil for 5 hours. Add 0.5 g of diatomaceous earth and boil for a further 1 hour. Filter the solution into a pre-weighed and dried glass container. The container is then dried in an oven at 105° C., and then cooled in a desiccator and weighed after one hour.
A control value is taken from a new glass container as obtained from the average of triple determination, where the procedure is the same as above minus the sample.
The control factor is obtained from a triple determination of the following:
The control factor is taken as the average of triple determinations and is used to calculate the percentage of acid insoluble material until a new glass container is used.
A controlled stress rheometer of the Anton Paar MCR type was used to perform oscillatory strain sweep covering the strain range of 0.001 to 1000%, carried out at a temperature of 5° C. with a parallel plate/plate geometry (PP25/P2) and a gap set at and held constant at 1 mm. To mitigate drying of the sample under analysis water was placed around the outside of the sample. The calculations drawn from this testing were the critical linear viscoelastic region as a function of shear strain, shear stress and storage modulus given in %, Pa, and Pa respectively. The phase angle [°] was reported at a strain of 0.1%, yield point determination was performed from the strain sweep data between points 2 and 37, and finally the consistency index and flow index values were determined from the Power Law model run between points 2 to a data point higher than that corresponding to the yield point. The Power Law model is run automatically from the controlling software package, but briefly can be expressed as follows:
η=k{dot over (γ)}n−1
Where K is the consistency index with units of Pasn, and n is the power law index which is dimensionless.
The ice cream samples, stored at 5° C. prior to measurement, are then measured at a constant temperature of 5° C. +/−0.2° C. on an Anton Paar MCR 302 Controlled Stress Rheometer. The measuring geometry is a concentric cylinder CC 27 with corresponding bob probe such that the gap is 3 mm. The viscosity is recorded as a function of a 1-100-1 s−1 shear ramp in a logarithmic distribution, where 25 data points are gathered.
A Texture Analyser from Stable Microsystems TA-XT type was used to measure the texture attributes of the mousse desserts where the instrument was set up for penetration testing utilizing a P/0.5 probe. The measurement conditions were as follows: pre-test, test, and post-test speeds were identical, 2 mms−1, the penetration depth was set to 15 mm with a trigger force of 2 g. All testing was done at 5° C.
A Texture Analyser from Stable Microsystems TA-XT type was used to measure the texture attributes of the meat alternative emulsions where the instrument was set up for penetration testing utilizing an SMS P/10 probe.
The measurement conditions were as follows: pre-test, and test speeds were identical, 2 mms−1, while the post-test speed was 10 mm−1 the penetration depth was set to 15 mm with a trigger force of 5 g.
All testing was done at 5° C.
For the meat alternative pieces, which were cut out in 25 mm sausage-like pieces, the similar type of analysis was undertaken. Here, the probe was of the SMS P/20 type, where the penetration depth was set to 2.5mm and the trigger force was 50 g. Pre-test, test, and post-test speeds were as reported for the studies on the emulsion systems above. Temperature of testing was also taken at 5° C.
The texture analysis of the sausage samples is carried out using a Stable Microsystems TA XT plus texture analyser with a flat-bottomed probe of 30 mm diameter where the sausages are measured both hot and cold. Hot temperatures are at 70° C. and cold 5° C. Each sample is tempered at then immediately measured to minimize significant temperature fluctuation. The test is run in compression mode, and continued to fatality of the sausage, such that the force required to break the sausage is recorded and given as the ‘Break Strength’. Compression speed is 1 mm per second.
A mix of Kappaphycus alvarezii and Kappaphycus striatum was freshly harvested and submerged in a salt brine for approximately 1 day. The seaweed was then taken out of the brine, spread on a table and covered for approximately 2 days. The cover was removed and the seaweed was dried to the air for approximately 2 days. A final moisture content of about 24 wt. % was reached.
The dried seaweed was then washed with water at about 15° C. for 20 minutes to remove surface salt, sand and impurities. The washed seaweed was then pasteurized in salt brine at elevated temperatures. The pasteurized seaweed was separated from the salt solution and drained off from excess solution. The material was then dried on trays placed in a fan assisted oven at 65° C. until reaching constant final dry weight. The dried seaweed was then milled into a seaweed flour.
Analysis by 1H-NMR spectroscopy indicated the carrageenan profile was composed of 77.5% of kappa, 11.8% of mu, 8.7% of iota, 1.1% of nu, and 0.9% of lambda type.
The samples were analysed in accordance with the phycocolloid profiling method described herein and the results are provided in table 1.
1H NMR analysis of several Seaweed Flours compared to (semi-)refined products
Kappaphycus alvarezii (known commercially as cottonii type seaweed).
The samples of flour were found to vary in amounts of carrageenan based the location and time of year of their collection.
Refined carrageenan based on cottonii type seaweeds (depending on the degree of modification) typically ranges between 200 kDa and 1000 kDa, or more likely in the range of 200-800 kDa.
The samples using the method below and based on the following general recipe
0-4%
0-2%
0-6%
All measurements were performed in triplicate.
Samples were redispersed before transfer to the Lumisizer tubes.
Experiments were run at a centrifugation speed of 2325 RCF for 45 minutes at 10° C. with 10 second scanning intervals at a wavelength of 870 nm.
Samples were redispersed before transfer to the rheometer, the measurement was performed at room temperature,
The viscosity was measured in mPa·s at shear rates ranging from 0.1 s−1 to 1000 s−1 with an Anton Paar rheometer using double gap geometry (DG26.7).
Samples were redispersed before transfer to the rheometer, the sample was then heated to
The storage modulus (G′) and the loss modulus (G″) were recorded at a strain of 1% during cooling from 90° C. to 10° C. at a cooling rate of 1.5° C. per minute in an Anton Paar rheometer using double gap geometry (DG26.7).
A beverage of skimmed milk containing chocolate was produced containing sample seaweed flour (sample 1.5) in an amount of 800 ppm (0.08 wt. %). The product was found to be stable.
The product of the present invention was compared with GRINDSTED® Carrageenan CL 220, a product that is commercially used in chocolate milk. This was also found to be stable. Comparison was also made with refined kappa carrageenan.
In
Cocoa is often used to simulate a stability challenge in plant-based beverage model systems. This series compares the functionality of a dosage range of seaweed flour (sample 25.5a) in accordance with the present invention to GRINDSTED® Gellan VEG 200 at 330 ppm (
Flow curves may be used to predict stability and mouthfeel of beverages. Viscosity retention at higher shear rates (e.g. 100 1/s) can be seen as a precursor for mouthfeel, while higher viscosities at lower shear rates is often used as an indicator for suspension power during shelf-life.
We have found that the functionality of the food ingredient of the present invention may be further enhanced when it is used in combination with protein concentrates/isolates. This further enhancement is particularly found in plant-based beverages, but is not limited to that application.
The change in G′ and G″ upon cooling indicate that both ingredients are interacting at a level that they are not capable on their own (e.g. 1+1=3).
Soy drinks are typically stabilized with iota-type carrageenan, carboxymethyl cellulose or gellan. The experiments depicted herein show that seaweed flour based on cottonii type seaweeds is also able to stabilize these types of systems, while this is not an application that would typically use (semi-)refined carrageenan based on cottonii type seaweed.
On the visual shelf-life analysis of soy drinks (
The LUMiSizer plots (
Heat water to 75° C., add proteins to water and hydrate for 30 minutes.
Viable (plant-based) gelatin-free mousses have been made, demonstrated and reported here.
Pea protein synergy will allow for lower seaweed flour dosing than expected.
Samples without Protein:
Seaweed flour benefits more from protein addition compared to refined kappa carrageenan, indicating that seaweed flour, surprisingly, has more potential to interact with protein. Wherein soy protein improves seaweed flour the most in this application, followed by carob protein and pea protein.
Note that the plant-based emulsion discussed in this example is a component of what will be a viable food-matrix, although it is not regarded as a tenable food matrix in its own right. The seaweed flour protein synergies displayed in this example will however contribute to a viable product, demonstrated in example 10.
Seaweed flour clearly outperforms refined kappa carrageenan at the same dosage level. Indicating that this texturant to protein ratio is even more beneficial to the performance of seaweed flour compared to refined kappa carrageenan. This can be taken as further verification of seaweed flour's unique synergy with plant-based proteins.
Sample preparation:
Further aspects of the invention are described below in the following numbered paragraphs.
18. A composition according to paragraph 17 wherein the protein is a protein concentrate or isolate.
%, such as in the amount of 3.0-16.0 wt. %, such as in the amount of 3.0-14.0 wt. %, such as in the amount of 3.0-12.0 wt. %, such as in the amount of 3.0-10.0 wt. %, such as in the amount of 3.0-9.0 wt. %, such as in the amount of 3.0-8.0 wt. %, such as in the amount of 3.0-4.5 wt. %, such as in the amount of 3.5-4.5 wt. %, such as in the amount of 3.5-4 wt. %.
All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and composition of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry applied in food industry or related fields are intended to be within the scope of the following claims.
| Number | Date | Country | Kind |
|---|---|---|---|
| 20201775.2 | Oct 2020 | EP | regional |
| 21171139.5 | Apr 2021 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/EP2021/078343 | 10/13/2021 | WO |
