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fat substitutes
New Patents anti-blooming composition are scribed. [See also previous patent.]
de-
Erythritol for reduced-calorie, less cariogenic soft candy Kondou, T. and Yuki, A. (Mitsubishi Chemical Corp., Tokyo, Japan)EuropeanPatentApplication EPO676147Al
A soft candy, containing erythritol as the main sweetening component, has a smooth texture and is low in calories and less cariogenic than candies containing sucrose. The candy is produced by concentrating a mixture of erythritol, plus another sugar or sugar alcohol other than erythritol and water by heating. Fat containing a dispersed emulsifier is added to the mixture, which is then kneaded.
Squash-based almond paste substitute .
Girault, CM. (Girault, France) French Patent Application FR 2 712 778 Al [in French]
A frangipane (almond cream) substitute made from Sweet Dumpling squashes or other Cucurbitaceae that can be used in a wide range of bakery products. The product is manufactured by a process involving: washing the squash and cutting it into pieces; cooking the squash pieces (including the peel and seeds) at 300°C in a closed vessel with very little water;
cooling;
and comminution
to a
fine-grained pulp.
Plastic fats for chocolate Yamada, K. and Nishimoto, T. (Fuji Oil Co. Ltd, Osaka 542, Japan) European Patent Application EP0 674 836 A2
The composition of a fat with plastic characteristics, which improves plasticity and reduces stickiness when used as an ingredient in chocolate.
material, freezing of this gelatinized material, comminution in the frozen state, thawing, dewatering by pressing and/or drying, and filling of the dewatered material into the cooking bag. The balance between filling volume and cooking bag capacity is calculated (allowing for expansion on cooking) to optimize the texture of the finished products.
Ice-coated frozen food pieces Smith, M. (Grated Cheese Co. Ltd, Glen Innes, Auckland 1006, New Zealand) PCT international PatentApplication WO 95/20324 A method
for preparing
a frozen
food
product, especially frozen cheese granules or shreds, involves adding moisture to the particulate food during or following freezing to form a coating of ice on the exterior of some or all of the food particles. The method may be used to prepare frozen grated Mozzarella cheese for use as a food ingredient (e.g. for pizzas). Cheese particles are conveyed to a chilled rotating drum and sprayed with liquid N,. The chilled cheese is then exposed to a fine spray of water so that the cheese particles are coated with ice before hitting the rotating tumbler, which mixes the product.
-Meat
and seafood
Partially gelled mannan for meat paste texture control Yamamoto, I., Norihiko, Y. and Sugino, Y. (Sugiyo Co. Ltd, Ishikawa, Japan) United States Patent US 5 422 133
An edible material, comprising partially gelled mannan paste, is prepared by adding an alkali to the mannan paste to cause gelation and an acid to suppress the gelation. The product has a great affinity for fish meat protein paste or gel.
Oils and fats -Engineering/packaging Manufacture of pregelatinized, dewatered dumplings in cooking bags
A dietetic food, for example a special margarine, for patients suffering from syndromes such as malabsorption coeliac disease or sprue is described. The dietetic food contains: mediumchain fatty acids; essential long-chain fatty acids (including cJinoleic acid or cu-linolenic acid); and other ingredients (y-linolenic acid, fat-soluble vitamins and minerals).
Dietetic margarine Heirler, H. (Heirler, 82237 Worthsee, Germany) German Federal Republic Patent DE 44 17 851 Cl [in German]
-
Starches and sugars
Glucose polymers as sugar/fat substitutes Duflot, P. (Roquette Freres SA, France) French Patent Application FR 2 712 891 Al [in French]
Soluble low-calorie glucose polymers (polyglucose or polydextrin) that may be used as sugar or fat substitutes in foods are described. The polymers are purified by treatment with a glucose oxidase and an ion exchanger in the hydroxyl form, a process that permits the manufacture of products that have a low colour intensity, little or no bitterness, high viscosity and low hygroscopicity.
Crystalline sweetener mixture Weiner, R. (Worlee Sweet E.H. Worlee & Co. GmbH, 22113 Hamburg, Germany) German Federal Republic Patent Application DE 44 11 582 Al [in German]
A crystalline sweetener composition for scattering on foods contains: 40-95% (w/w) non-hygroscopic and noncrystallization-inhibiting polyol; 2.5-4.5% (w/w) polydextrose and/or maltitol syrup and/or sorbitol; O-10% (w/w) intensive sweetener; and 2.5-7.5% (w/w) water. Processing aids may be included. The ingredients are mixed, dissolved by heating at 75-95°C in a closed container, the container is evacuated, the mix is cooled to 40-65°C with slow agitation, the container is restored to atmospheric pressure, seed crystals are added (optionally together with further intensive sweetener), the mix is agitated, and the container is emptied.
Bezner, K., Klukowski, H. and Schupp, H. (CPC Maizena GmbH, 74074 Heilbronn, Germany) German Federal Republic Patent DE 44 20 702 Cl [in German]
A process for the manufacture of dumplings and similar items in cooking bags, which is based on pregelatinization of the starch-containing raw
206
Trends in Food Science & Technology June 1996 [Vol. 71
de-
Erythritol for reduced-calorie, less cariogenic soft candy Kondou, T. and Yuki, A. (Mitsubishi Chemical Corp., Tokyo, Japan)EuropeanPatentApplication EPO676147Al
A soft candy, containing erythritol as the main sweetening component, has a smooth texture and is low in calories and less cariogenic than candies containing sucrose. The candy is produced by concentrating a mixture of erythritol, plus another sugar or sugar alcohol other than erythritol and water by heating. Fat containing a dispersed emulsifier is added to the mixture, which is then kneaded.
Squash-based almond paste substitute .
Girault, CM. (Girault, France) French Patent Application FR 2 712 778 Al [in French]
A frangipane (almond cream) substitute made from Sweet Dumpling squashes or other Cucurbitaceae that can be used in a wide range of bakery products. The product is manufactured by a process involving: washing the squash and cutting it into pieces; cooking the squash pieces (including the peel and seeds) at 300°C in a closed vessel with very little water;
cooling;
and comminution
to a
fine-grained pulp.
Plastic fats for chocolate Yamada, K. and Nishimoto, T. (Fuji Oil Co. Ltd, Osaka 542, Japan) European Patent Application EP0 674 836 A2
The composition of a fat with plastic characteristics, which improves plasticity and reduces stickiness when used as an ingredient in chocolate.
material, freezing of this gelatinized material, comminution in the frozen state, thawing, dewatering by pressing and/or drying, and filling of the dewatered material into the cooking bag. The balance between filling volume and cooking bag capacity is calculated (allowing for expansion on cooking) to optimize the texture of the finished products.
Ice-coated frozen food pieces Smith, M. (Grated Cheese Co. Ltd, Glen Innes, Auckland 1006, New Zealand) PCT international PatentApplication WO 95/20324 A method
for preparing
a frozen
food
product, especially frozen cheese granules or shreds, involves adding moisture to the particulate food during or following freezing to form a coating of ice on the exterior of some or all of the food particles. The method may be used to prepare frozen grated Mozzarella cheese for use as a food ingredient (e.g. for pizzas). Cheese particles are conveyed to a chilled rotating drum and sprayed with liquid N,. The chilled cheese is then exposed to a fine spray of water so that the cheese particles are coated with ice before hitting the rotating tumbler, which mixes the product.
-Meat
and seafood
Partially gelled mannan for meat paste texture control Yamamoto, I., Norihiko, Y. and Sugino, Y. (Sugiyo Co. Ltd, Ishikawa, Japan) United States Patent US 5 422 133
An edible material, comprising partially gelled mannan paste, is prepared by adding an alkali to the mannan paste to cause gelation and an acid to suppress the gelation. The product has a great affinity for fish meat protein paste or gel.
Oils and fats -Engineering/packaging Manufacture of pregelatinized, dewatered dumplings in cooking bags
A dietetic food, for example a special margarine, for patients suffering from syndromes such as malabsorption coeliac disease or sprue is described. The dietetic food contains: mediumchain fatty acids; essential long-chain fatty acids (including cJinoleic acid or cu-linolenic acid); and other ingredients (y-linolenic acid, fat-soluble vitamins and minerals).
Dietetic margarine Heirler, H. (Heirler, 82237 Worthsee, Germany) German Federal Republic Patent DE 44 17 851 Cl [in German]
-
Starches and sugars
Glucose polymers as sugar/fat substitutes Duflot, P. (Roquette Freres SA, France) French Patent Application FR 2 712 891 Al [in French]
Soluble low-calorie glucose polymers (polyglucose or polydextrin) that may be used as sugar or fat substitutes in foods are described. The polymers are purified by treatment with a glucose oxidase and an ion exchanger in the hydroxyl form, a process that permits the manufacture of products that have a low colour intensity, little or no bitterness, high viscosity and low hygroscopicity.
Crystalline sweetener mixture Weiner, R. (Worlee Sweet E.H. Worlee & Co. GmbH, 22113 Hamburg, Germany) German Federal Republic Patent Application DE 44 11 582 Al [in German]
A crystalline sweetener composition for scattering on foods contains: 40-95% (w/w) non-hygroscopic and noncrystallization-inhibiting polyol; 2.5-4.5% (w/w) polydextrose and/or maltitol syrup and/or sorbitol; O-10% (w/w) intensive sweetener; and 2.5-7.5% (w/w) water. Processing aids may be included. The ingredients are mixed, dissolved by heating at 75-95°C in a closed container, the container is evacuated, the mix is cooled to 40-65°C with slow agitation, the container is restored to atmospheric pressure, seed crystals are added (optionally together with further intensive sweetener), the mix is agitated, and the container is emptied.
Bezner, K., Klukowski, H. and Schupp, H. (CPC Maizena GmbH, 74074 Heilbronn, Germany) German Federal Republic Patent DE 44 20 702 Cl [in German]
A process for the manufacture of dumplings and similar items in cooking bags, which is based on pregelatinization of the starch-containing raw
206
Trends in Food Science & Technology June 1996 [Vol. 71