- Email: [email protected]
Low-calorie, non-cariogenic hydrogenated fructooligosaccharide sweetener
New Patents substances regulating the water activity of the mixture. The time-temperature history of the food is indicated by a change in the colour of the capsule’s contents.
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Low-fat foods
Linked esterified alkoxylated polyols as reduced-calorie fat substitutes Ferenz, M.R. (ARC0 Chemical Technology LP, Greenville, DE, USA) United States Patent US 5427815 Preparation of linked esterified alkoxylated polyols for use as low-calorie fat substitutes. Compounds consist of polycarbonate linking segments, polyol segments and C,C,, monocarboxylic fatty acid-esterified oxyalkylene segments. Oxyalkylene segments may be incorporated between the polycarboxylated and polyol segments. Polyols, such as glycerin, are alkoxylated with an epoxide, such as propylene oxide, and esterified with both a polycarboxylic acid or equivalent and a C,C,, monocarboxylic fatty acid or equivalent, either simultaneously or sequentially.
Fatty acid-esterified polytetramethylene ether glycol fat substitutes Cooper, CF. and Harper, SD. (Arco Chemical Technology LP, Wilmington, DE, USA/CPC International Inc.) United States Patent US 5 376 398 Fatty acid-esterified polytetramethylene ether glycols, which are useful as reduced-calorie fat substitutes in foods. The fat substitutes have good organoleptic properties and a high resistance to thermal and oxidative degradation, making them suitable for preparation of fried and baked foods. In certain formulations, fat substitutes with a high solids content at room or body temperature may be obtained without the use of high proportions of long-chain saturated fatty acids.
-Meat
and seafood
Process for bonding formed meat to bone
utilizes techniques known to release proteins from meat pieces to form an adhesive substance on the meat surface. Meat is attached to the bone using a thin layer of meat that is left on the bone. The bone is immersed in an aqueous solution of salt and phosphate before pressing the formed meat onto it. The product may be cooked or frozen before cooking. The same type of protein-to-protein bonds that hold the formed meat together attach the formed meat to the meat left on the bone. Optionally, frozen particles of fat may be added to the formed meat to improve its flavour, and modified lowtemperature starch may be included to retain moisture within the meat during cooking.
Oils and fats Enzymatic modification of triacylglycerols in fat, especially milk fat
lnteresterified butterfat and cocoa butter substitutes Bertoli, C., Hosszu-Sackett, K., Melachouris, N. and Traitler, H. (Nestec SA, Vevey, Switzerland) United States Patent US 5 395 629 Preparation method that does not involve a molecular distillation step for fat substitutes, which may be used as a substitute for butterfat or vegetable butter, for example cocoa butter. Fully hydrogenated vegetable oil that is rich in stearic acid is enzymically or chemically interesterified with a mediumchain fatty acid triacylglycerol that is rich in caproic, caprylic and capric fatty acids, such that the amount of tristearin in the interesterified mixture is <5% (w/w). The interesterified mixture is then bleached and deodorized.
low-calorie substitute
polyglycerol oil
Harris, E.G. (Henkel Corp., Plymouth Meeting, PA, USA) United States Patent US 5 399 371
Craille, I.E., Montet, D.J.L., Ozenne, C.L. and Lamberet, G.F. (Centre de Cooperation lnternationale en Recherche Agronomique pour le Developpement / Institute National de la Recherche Agronomique, France) French Patent Application FR 2 711 142 Al [in French] A new process, which is especially applicable for modifying milk fats for use in the food industry, involves enzymatic modification of triacylglycerols in a fat by acyl transfer, interesterification, transesterification or intrainteresterification, in a system including the main fat, together with optional co-substrates such as fatty acids, fatty acid esters or other fats. The enzyme preparation used comprises a latex, serum or coagulum of plant origin, especially from the Euphorbiaceae or Caricaceae.
Powdered oil-in-water emulsion Bauer, W. and Masson, G. (Societe des Prod& Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 642 743 Al [in French] A process for the manufacture of a dried oil-in-water emulsion product, which may be rehydrated to give mayonnaise- or salad-dressing-type products.
Structural conformation of a polyglycerol that is suitable as a low-calorie substitute for edible oil. The polyglycerol may be esterified to provide a lowcalorie polyglycerol polyester food composition or alkoxylated then esterified to provide a low-calorie alkoxylated polyglycerol polyester food composition. The polyglycerol is essentially free of low molecular weight glycerides selected from the group consisting of glycerine, diglycerine and triglycerine.
Starchesand sugars low-calorie, non-cariogenic hydrogenated fructooligosaccharide sweetener Vogel, M., Kunz, (Sudzucker AC, German Federal 43 41 780 Al [in
M., Kowalczyk, J. and Munir, M. 68165 Mannheim, Germany) Republic Patent Application DE German]
A process for the preparation of a low-calorie non-cariogenic sweetener, which is suitable for diabetics, involves hydrogenation of homooligomeric fructooligosaccharides. The sweetener comprises (fructosyl)n-sorbitoI or (fructosyl)“mannitol (where n= l-6), or a mixture of these two sweeteners.
Mendenhall, V.T. (Utah State University, North Logan, UT, USA) United States Patent US 5 387 424 A process for bonding bone to create the texture of a natural
68
formed meat to appearance and cut of meat. It
Trends
in Food Science
& Technology
February
1996
[Vol. 71
-
Low-fat foods
Linked esterified alkoxylated polyols as reduced-calorie fat substitutes Ferenz, M.R. (ARC0 Chemical Technology LP, Greenville, DE, USA) United States Patent US 5427815 Preparation of linked esterified alkoxylated polyols for use as low-calorie fat substitutes. Compounds consist of polycarbonate linking segments, polyol segments and C,C,, monocarboxylic fatty acid-esterified oxyalkylene segments. Oxyalkylene segments may be incorporated between the polycarboxylated and polyol segments. Polyols, such as glycerin, are alkoxylated with an epoxide, such as propylene oxide, and esterified with both a polycarboxylic acid or equivalent and a C,C,, monocarboxylic fatty acid or equivalent, either simultaneously or sequentially.
Fatty acid-esterified polytetramethylene ether glycol fat substitutes Cooper, CF. and Harper, SD. (Arco Chemical Technology LP, Wilmington, DE, USA/CPC International Inc.) United States Patent US 5 376 398 Fatty acid-esterified polytetramethylene ether glycols, which are useful as reduced-calorie fat substitutes in foods. The fat substitutes have good organoleptic properties and a high resistance to thermal and oxidative degradation, making them suitable for preparation of fried and baked foods. In certain formulations, fat substitutes with a high solids content at room or body temperature may be obtained without the use of high proportions of long-chain saturated fatty acids.
-Meat
and seafood
Process for bonding formed meat to bone
utilizes techniques known to release proteins from meat pieces to form an adhesive substance on the meat surface. Meat is attached to the bone using a thin layer of meat that is left on the bone. The bone is immersed in an aqueous solution of salt and phosphate before pressing the formed meat onto it. The product may be cooked or frozen before cooking. The same type of protein-to-protein bonds that hold the formed meat together attach the formed meat to the meat left on the bone. Optionally, frozen particles of fat may be added to the formed meat to improve its flavour, and modified lowtemperature starch may be included to retain moisture within the meat during cooking.
Oils and fats Enzymatic modification of triacylglycerols in fat, especially milk fat
lnteresterified butterfat and cocoa butter substitutes Bertoli, C., Hosszu-Sackett, K., Melachouris, N. and Traitler, H. (Nestec SA, Vevey, Switzerland) United States Patent US 5 395 629 Preparation method that does not involve a molecular distillation step for fat substitutes, which may be used as a substitute for butterfat or vegetable butter, for example cocoa butter. Fully hydrogenated vegetable oil that is rich in stearic acid is enzymically or chemically interesterified with a mediumchain fatty acid triacylglycerol that is rich in caproic, caprylic and capric fatty acids, such that the amount of tristearin in the interesterified mixture is <5% (w/w). The interesterified mixture is then bleached and deodorized.
low-calorie substitute
polyglycerol oil
Harris, E.G. (Henkel Corp., Plymouth Meeting, PA, USA) United States Patent US 5 399 371
Craille, I.E., Montet, D.J.L., Ozenne, C.L. and Lamberet, G.F. (Centre de Cooperation lnternationale en Recherche Agronomique pour le Developpement / Institute National de la Recherche Agronomique, France) French Patent Application FR 2 711 142 Al [in French] A new process, which is especially applicable for modifying milk fats for use in the food industry, involves enzymatic modification of triacylglycerols in a fat by acyl transfer, interesterification, transesterification or intrainteresterification, in a system including the main fat, together with optional co-substrates such as fatty acids, fatty acid esters or other fats. The enzyme preparation used comprises a latex, serum or coagulum of plant origin, especially from the Euphorbiaceae or Caricaceae.
Powdered oil-in-water emulsion Bauer, W. and Masson, G. (Societe des Prod& Nestle SA, CH-1800 Vevey, Switzerland) European Patent Application EP 0 642 743 Al [in French] A process for the manufacture of a dried oil-in-water emulsion product, which may be rehydrated to give mayonnaise- or salad-dressing-type products.
Structural conformation of a polyglycerol that is suitable as a low-calorie substitute for edible oil. The polyglycerol may be esterified to provide a lowcalorie polyglycerol polyester food composition or alkoxylated then esterified to provide a low-calorie alkoxylated polyglycerol polyester food composition. The polyglycerol is essentially free of low molecular weight glycerides selected from the group consisting of glycerine, diglycerine and triglycerine.
Starchesand sugars low-calorie, non-cariogenic hydrogenated fructooligosaccharide sweetener Vogel, M., Kunz, (Sudzucker AC, German Federal 43 41 780 Al [in
M., Kowalczyk, J. and Munir, M. 68165 Mannheim, Germany) Republic Patent Application DE German]
A process for the preparation of a low-calorie non-cariogenic sweetener, which is suitable for diabetics, involves hydrogenation of homooligomeric fructooligosaccharides. The sweetener comprises (fructosyl)n-sorbitoI or (fructosyl)“mannitol (where n= l-6), or a mixture of these two sweeteners.
Mendenhall, V.T. (Utah State University, North Logan, UT, USA) United States Patent US 5 387 424 A process for bonding bone to create the texture of a natural
68
formed meat to appearance and cut of meat. It
Trends
in Food Science
& Technology
February
1996
[Vol. 71