Gum arabic (1) replacement during encapsulation in confectionary products, in glues and coatings; (2) in food frames and during capsulation of taste substances (3), in lithography

FIELD: food industry.

SUBSTANCE: invention relates to a gum arabic replacer composition preparation for usage in various branches of industry (food, pharmaceutical and other). In the method implementation pattern for usage during encapsulation, coating application onto confectionary products, glazing or gluing of food products the method envisages sequential addition into a water solution of a strong film-forming agent of natural and/or modified polysaccharides (taken in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent), a low-viscosity cracking agent (in an amount of 88.9% - 55% of the total weight of ingredients in the composition solvent), a rapid crystallisation agent (in an amount of 10% - 25% the total weight of ingredients in the solvent) and an adhesiveness modifier (in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent). The produced composition has viscosity equal to approximately 10 - 2000 centipoise at a temperature of 25°C and a concentration of 35°-40° Brix.

EFFECT: invention allows to reduce dependence on gum arabic import due to usage of a locally available material as well as to enhance such functional properties as a lighter tone, fast drying-out during application and an improved film barrier preventing oxidation.

6 cl, 37 dwg, 10 tbl, 6 ex

 

This application is filed on the basis of the provisional patent application U.S. 61/083,808, filed on July 25, 2008, which is incorporated herein by reference for all purposes set forth herein.

The present invention mainly relates to substitutes for gum Arabic, but not limited to its use in the three main categories of applications, including: (1) coating, confectionery, food/pharmaceutical adhesives and coatings; (2) encapsulation and spray drying aromatic and edible film; and (3) application in the field of lithography or printing in order to achieve various purposes, usually achieved by using gum Arabic: (1) for binding and fixing sugar shell chewing gum and walnut bean, chocolate or chewing balls; as a sealer and oxygen barrier for misleadership centers of various nuts, chocolate, and malt balls; as textured modified hardener for pastilles and caramel; as a polishing tool, providing excellent coverage for drops, cereals, tablets and other products and as an adhesive for records of granola, group cereals and grains; (2) as the emulsifier and kapsulirujushchej agent for aromatic oils designed for spray drying, and as a foaming agent, which exfoliates in small parts, so in order to get the shiny plastic wrap; and (3) as a wetting agent and oil repellent and repulsive printing ink, the material used in lithography.

Gum Arabic - a dried exudate obtained from the different rocks acacia tree of the family Leguminosae, growing in tropical and subtropical areas of the world. Gum Arabic is widely used in food, pharmaceutical and manufacturing industries. Currently there are two varieties of acacia, which are available on the market: Acacia Senegal (Senegal gum) and Acacia Seyal (red acacia) for food and pharmaceutical applications. However, for industrial applications, specifically, lithography, standard replacement becomes another exudate, namely, Combretum (red Magnolia). The main production country production of these varieties are in Africa in the area South of the Sahara, including the Republic of Sudan, Chad, Eritrea, Nigeria and neighboring countries. Because of the political situation in this region of Africa in other countries there is a shortage of gum Arabic.

The demand for gum Arabic for food and pharmaceutical applications is very significant. Only the coating, the estimation of international demand for gum Arabic - approximately 20 million pounds annually. In recent years, the supply of gum Arabic was very uneven and unpredictable due to the unstable political the tee in Africa, where are his sources. Accordingly, the risk of inadequate supplies of gum Arabic became increasingly disturbing circumstance.

Gum Arabic - rich polysaccharide substance with high molecular weight and extremely low viscosity and behaves as a Newtonian fluid at a concentration of up to 35%; it is dissolved at concentrations of 55%-60% and creates a thick syrup. This low viscosity caused by its structural branching, which makes it a spherical molecule. This branching prevents the formation of micelles, in contrast to the linear resins, minimizing intermolecular formation of hydrogen bonds, when gum Arabic dissolved in water. As a result, the gum Arabic forms a weak film. His solution becomes sticky at high concentrations, but gives labile texture after drying. When applied on the surface it forms a brilliant film, which is split in a unique way. The material has a property of the emulsion in the presence of protein, which is connected covalent bond with some part of the faction, forming the complex compound is very rich in polysaccharides with high molecular weight in excess of 2 million daltons.

Gum Arabic is also used in solid knurled in the manufacture of chewing gum and chocolate drops for communication and strengthen the cover shell, which is consists of sugar or sugar alcohols. It is added to the syrup recipe for spraying or casting into molds. Gum Arabic is used either during the initial stage of the coating process due to its high cost, or all downloads syrup, in particular, in beschorner compositions, to help create a solid layer of the shell around the center of the chewing gum. You need a good binder component in the cover and the casting syrup is a direct result of the desire to use large tubs with covers syrup to increase productivity, which requires large amounts of cleavage cover shell, when the centers tip over into the tub. Many other examples during packing and transportation of the final product and when consumers shake packaging is a cracking product. Even with the usual packing of sugar in the form of the necessity of hardening of the shell in the coating process becomes important when using large machines for coating. Maltodextrin is a cheap substitute for sugar binding in normal glazing syrup and can work satisfactorily when the size of the enrobing baths and a single boot are small; however, it cannot be used as a substitute for gum Arabic in large enrobing machines with a large disposable C is the load due to more weak and divided crystals.

Acacia Senegal - top-quality gum Arabic, which is a natural emulsifier used mainly in emulsions for the preparation of drinks, dessert taste additives and flavoring spray drying; Acacia Seyal - brand of gum Arabic, which has limited emulsifying properties, but economically sound. Acacia Seyal replaces Acacia Senegal in many applications where emulsification is secondary or not is important. Substitutes Acacia Senegal in emulsions for beverages have been developed and commercialized in the form of various emulsifiers starches and Arabian gum, modified octenyl-succinate prepared from Acacia Seyal, as disclosed in U.S. patent 6 455 512. In the encapsulated flavoring or dried by spraying the flavouring used Acacia Seyal, a mixture containing Acacia Seyal, modified resins and mixtures containing emulsifying starches with maltodextrin, partially replacing Acacia Senegal. Examples of embodiments of the invention differ from those known substitutes for the ingredients which have been evaluated and selected on the basis of their contribution to the key properties of gum Arabic in different applications or in some cases to improve the functionality of the replacement of gum Arabic while reducing the cost or maintenance of its n the same level.

In other applications, such as coating and manufacture of confectionery, the main substitute for gum Arabic is the use of Acacia Seyal instead Acacia Senegal, is a practice that will not solve the problem of shortage of gum Arabic. Solid knurled or coated edible or pharmaceutical compositions that use sugar as sucrose, dextrose, fructose or glucose syrups, or used besarnya compositions containing maltitol, aritra, sorbitol, xylitol, mannitol or hydrogenated products of starch hydrolysis, almost always requires the use of gum Arabic for linking and hardening of the shell or seal. The process for coating the framework mainly consists of reset bases (centers) in the drum rotating at the desired speed at the desired temperature, the loading of the components of the coating liquid and drying between stages coating. The coating process is repeated up until the shell reaches a desired thickness, approximately 30-33% of the weight of the product. Amendments were proposed to this process.

In practice, the application of edible films and coatings, where the viscosity, transparency, character specific cracking and adhesion/release from the belt conveyor is very important, gum Arabic is still the only resin used on the I this purpose at the present time.

In lithography oil and gum Arabic are used to divide a smooth surface, such as limestone or metal plate, a hydrophobic region, which absorb the printing ink and the hydrophilic region, which alienate them and, thus, become a background. The image is superimposed on the surface of the printing plate with fat or oil (hydrophobic) environment, which can be painted to make the picture visible. There are various oil environment, but the durability of the image on the stone depends on the content of lipid in the material used and its ability to resist water and acid. After you create the image on the stone is applied an aqueous solution of gum Arabic, weakly acidified with nitric acid. The function of this solution is to create a hydrophilic layer nitrate salt of calcium and gum Arabic in all areas of the surface that do not have images. The solution of gum Arabic penetrates into the pores of the stone, or is retained on the surface of the metallic plate, completely surrounding the original image hydrophilic layer, which will not absorb inks. Using lithographic turpentine, the printer then remove any excess fatty material from the picture, but its hydrophobic monomolecular layer remains tightly coupled with the surface of the stone, pushing humm the Arabicas and water, but ready to absorb oil ink. When printing the stone is saturated with water. Naturally, water is attracted to the layer of gum Arabic and salt created by the leaching acid. Printing ink, comprising a drying oil such as linseed oil and varnish loaded in the form dye, and then rolled over the surface. Water repel the greasy ink, but hydrophobic areas remain untouched by the material of the figure. When the hydrophobic image is loaded with paint, stone and paper passing through the press, which exerts a uniform pressure on the surface, transferring the paint from stone to Bumag. In this application low viscosity carboxymethylcellulose or other extraction plant, called red gum, partially substitutes for gum Arabic in some printing aqueous compositions; however, as will be apparent in the following description, the disclosed composition is different from the prior art.

Due to the uniqueness of gum Arabic related technologies intended to replace it in various fields such as food industry and the pharmaceutical industry, are insufficiently developed. Therefore, there remains a need for replacement of gum Arabic.

The invention relates to the replacement of gum Arabic, partial replacement or full replacement in various sectors of PR is changing, for example, in the food industry, pharmaceutical industry and other industries that mainly eliminates one or more problems related to limitations and disadvantages of the known technology.

The advantage of the invention consists in the replacement of gum Arabic, using locally available materials, which will reduce dependence on imports of gum Arabic. Another advantage of the invention consists in the replacement of gum Arabic structure, which are competitive or cheaper than gum Arabic.

Other advantages of this invention are to improve functional properties in some applications, such as a lighter shade, quick drying during application of the product and improved barrier film that prevents oxidation.

Additional features and advantages of the invention will be set forth in the following description, and these benefits will partly be obvious from the description or can be confirmed by the practice of the invention. These features and other advantages of the invention will be realized and attained by the structure described in the text of the description, the claims and the attached drawings.

An example embodiment of the invention relates to a method for preparing a full substitute for gum Arabic, a partial substitute or races is Ireneu the use composition when drazhirovanii, in sweets, when glazurirovanija and bonding. The method includes selecting a solid (key) of the foaming agent from natural and/or modified polysaccharides, which in total amount of the composition or in the final product include from about 0.1% to 10% of that quantity of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case.

Another example embodiment of the invention relates to a method of using replacement, partial replacement or extended compositions, as connecting and reinforcing means sugar or sugar alcohol coating shell, containing seal oil, hardening of confectionery and gluing grains and fragments of dry Breakfast. The method includes applying a water substitute for gum Arabic, a partial substitute or extended composition as a binder and reinforcing means sugar or sugar alcohol coating shell centers containing seal oil, hardening of confectionery and bonding together of grains and fragments of dry Breakfast. The composition according to this example embodiment includes a solid (key) natural foaming agent and/or a modified resin comprising from about 0.1% to 10% of the total composition, or used in the final note is on the level, equivalent to from about 0.1 to 10% of that quantity of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case. Optionally, the composition includes low viscosity cracking agent, modifier stickiness and/or agent of rapid crystallization. For example, low viscosity cracking agent contains from about 0% to 99.9% of the total composition or used in the final application at a rate equivalent to from about 0 to 99.9% of that quantity of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case. Modifier stickiness can range from approximately 0% to 10% of the total composition or used in the final application at a rate equivalent to from about 0 to 10% of that quantity of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case. The rapid crystallization agent can comprise from about 0% to 99.8% of the total composition or used in the final application at a rate equivalent to from about 0 to 99.8% of the amount of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case.

Another example embodiment relates to a method for preparing substitute, partial zamenitel is or extended composition as kapsulirujushchej agent for spray dried flavoring or food film. The method includes selecting a solid (key) of the foaming agent from natural and/or modified polysaccharide is from about 0.1% to 10% of the composition, or used by the target application at a rate equivalent to from 0.1 to 10% of that quantity of gum Arabic, which normally would be used, regardless of whether the gum Arabic in this case. The method also includes the addition of natural and/or modified emulsifier that provides the flavor emulsion is stable for at least 4-6 hours after preparation, in which such natural and/or modified emulsifier may be an additional ingredient, replacing gum Arabic in food glaze, in which such emulsifier is from about 0.1% to 25% of the total composition, and in which such natural and/or modified emulsifier may be an additional ingredient, replacing gum Arabic in food glaze. Furthermore, the method includes adding a low viscosity polysaccharide comprising from about 50% to 99.9% of the total composition, wherein the composition has a viscosity at a concentration of about 35-40°Brix from about 10 CP to 2000 CP at 25°C.

Another example embodiment of the invention relates to a method of using substitute, partial sementelli extended compositions in the field of lithography or printing. The method includes selecting anionic polysaccharide comprising from about 0.1% to 10% of the total composition, in which the anionic polysaccharide is selected from the group consisting of xanthan gum, carboxymethyl cellulose, alginate, gums, ghatti, resin punish and combinations thereof. The method further includes adding an emulsifier and surface-adhesion modifier comprising from about 0.1% to 25% of the total composition. Emulsifier and surface-adhesion modifier selected from the group consisting of propylene glycol alginate; resins, modified octenyl-succinate; enriched emulsifier Arabian gum, modified octenyl-succinate; tragakant and combinations thereof. The method also includes adding a low viscosity, resistant to solvent polysaccharide selected from the group consisting of maltodextrin, larch resin, inulin, Polydextrose and combinations thereof, and comprising from about 65% to 99.8% of the total composition. The compositions have a viscosity at a concentration of 14°Baume to about 10 centipoise to 900 centipoise at 25°C.

It should be understood that the foregoing General description and following detailed description are exemplary and explanatory and provide additional information on the claimed invention.

The attached drawings provide on the further understanding of the invention and form an integral part of this description of the invention. They illustrate examples of embodiments of the invention and together with the description, explain the principles of the invention.

In the drawings:

Figure 1A illustrates the structure of a cracking film of gum Arabic Acacia Seyal according to one example of the invention;

Figure 1B illustrates the structure of a cracking film of gum Arabic Acacia Senegal according to another example of the invention;

Figure 2 illustrates the curve of viscosity of the compositions of gum Arabic, shown in figures 1A and 1B;

Figure 3A illustrates the film carboxymethylcellulose according to another example of the invention;

Figure 3B illustrates the film of methyl cellulose according to another example of the invention;

Figure 3C illustrates the pectin film according to another example of the invention;

Figure 3D illustrates the agar film according to another example of the invention;

Figure 3E illustrates the film of sodium alginate according to another example of the invention;

Figure 3F illustrates the resin film of the fruit of the carob tree according to another example of the invention;

Figure 3G illustrates the film xanthan gum according to another example of the invention;

Figure 3H illustrates karraginanom film according to another example of the invention;

Figure 4A illustrates insulinovuju film according to another example of the invention;

Figure 4B illustrates the resin film is of istwenty according to another example of the invention;

Figure 4C illustrates the low viscosity starch film according to another example of the invention;

Figure 4D illustrates maltodextrine film according to another example of the invention;

Figure 5A illustrates the structure of a cracking film standard substitute 1 according to another example of the invention;

Figure 5B illustrates the structure of a cracking film substitute 1 from natural substances, according to another example of the invention;

Figure 6 illustrates the curves of viscosity according to another example of the invention;

Figure 7 illustrates three different films with different patterns of scales according to another example of the invention;

Figure 8A illustrates a film of gum Arabic Acacia Seyal, having a structure of the flakes according to another example of the invention;

Figure 8B illustrates a 50:50 mix of the film of gum Arabic Acacia Seyal: Acacia Senegal, with the structure of the flakes according to another example of the invention;

Figure 8C illustrates the film Acacia Senegal, with the structure of the flakes according to another example of the invention;

Figure 8D illustrates the replacement of a film Acacia Seyal 1 standard substitute, having the structure of the flakes according to another example of the invention;

Figure 8E illustrates the film Acacia Seyal, having a structure of the flakes according to another example of the invention;

Figure 8F illustrates the film Acacia Seneal, with the structure of the flakes according to another example of the invention;

Figure 8G shows the film Acacia Senegal, with the structure of the flakes according to another example of the invention;

Figure 8H illustrates substitute 1 fast film having the structure of the flakes according to another example of the invention;

Figure 8I illustrates substitute 1 with natural film having a structure of the flakes according to another example of the invention;

Figure 9A illustrates the profile of gum Arabic Acacia Seyal, scanned by the device Turbistan in different periods of time according to another example of the invention;

Figure 9B illustrates the profile of gum Arabic Acacia Senegal in different periods of time according to another example of the invention;

Figure 9C illustrates the profile of the substitute 2 with the emulsifier resin-modified octenyl-succinate, scanned by the device Turbistan in different periods of time according to another example of the invention;

Figure 9D illustrates the profile Turbiscan substitute 2 with emulsifier starch, modified octenyl-succinate, in different periods of time according to another example of the invention;

Figure 9F shows the scanned device Turbiscan profile substitute 2 with natural emulsifier in different periods of time according to another example of the invention;

Figure 9F illustrates ska the new device Turbiscan separately emulsion substitute 2 without emulsifier in different periods of time according to another example of the invention;

Figure 10A illustrates the food glaze, gum Arabic Acacia Seyal according to the example of the invention;

Figure 10 illustrates the substitute 2 with food glaze, modified octenyl-succinate, according to another example of the invention; and

Figure 10C illustrates the substitute 2 all natural food emulsifiers glaze according to another example of the invention.

Examples of embodiments of the invention relate to the substitute for use in three main areas: (1) coating for confectionery, food products and pharmaceutical products; (2) encapsulation of food additives and spray dried aromatic substances and edible film; and (3) the area of lithography or printing. Of course, a complete replacement for gum Arabic, a partial substitute or extended composition can be used in many other areas, for example, in the food, pharmaceutical and medical industry. Examples of embodiments also apply to substitute for gum Arabic from locally available materials for cereals and retail consumer products such as chewing gum, confectionery, encapsulated fragrances, food film, and in lithographic systems, thus minimizing the problem of gum Arabic and its value.

Its status is Wu gum Arabic refers to the materials, which can form a continuous film, and materials that could not form a continuous film. Examples of embodiment of the invention using the processing core components, such as a solid film, cracking agents, agents rapid crystallization and emulsifiers, generate materials that are somewhere between these two film-forming materials.

Examples of embodiments of the invention are also considering the parameters or characteristics of gum Arabic, such as film-forming ability, low viscosity, zacharovanaya properties, the influence of drying time, the nature of crystallization, the level of viscosity and crunch. Even though these parameters or characteristics of gum Arabic ensures good performance in the final applications, it is desirable to improve their specific characteristics, such as drying time, the strength of the casing, crunch and optimum viscosity. In addition, issues related to cracking during transportation of the final products, create the requirement for the establishment practicewise or neraskayavshihsya substitutes.

The choice of using gum Arabic for sealing nuts, chocolate malt balls and the other containing oil centers designed for coated, also stems from its unique low viscosity, the which can be used in 40% of as covering the syrup and thanks to its film-forming property, to use as an oil barrier seal oil, and as an oxygen barrier to prevent oxidation and rancidity. Gum Arabic at high concentrations is viscous and sticky, which makes it suitable for gluing grains, fragments of dry Breakfast plates of granola and other products. When it is used as a glaze for chocolates, tablets, he leaves a brilliant film. Gum Arabic is also used in lozenges and caramel, to increase the strength and reduce the fragility crystallized confectionery.

Gum Arabic is also traditionally used to kapsulirovanie or drying spray flavoring to protect aromatic oil from oxidation. Although he's not such a good film compared to most other polysaccharides, low viscosity gum Arabic makes it ideal as a foaming agent in this application, because it allows you to create a recipe with solid particles (which means the evaporation of a smaller amount of water when drying) with a minimal increase in viscosity of the emulsion for spray drying. At the same time, theory of encapsulation requires that the optimum of the pieces of material to the oil in the capsule was 4:1, and is doing other resins with much better properties of film formation unsuitable because of the high viscosity, even with less than optimum 4:1.

When kapsulirovanie flavours there is another property of gum Arabic, which is required in addition to its properties related to plenkoobrazovatel and low viscosity, namely its emulsifying ability. Both varieties of gum Arabic. Acacia Seyal and Acacia Senegal, showed relatively the same performance in this area of application, confirming that even though Acacia Seyal has no stable emulsifying ability to drink, it is good enough to emulsify flavoring additives in the spray drying. Therefore, in order to replace gum Arabic in this application, the emulsifier is a necessary ingredient of the composition that was not required in the above applications.

Fission structure of gum Arabic, when its 40% solution is poured and dried on the surface (usually on the ribbon of stainless steel, suitable for use to Shine in the edible film. Again, we note that a weak film and a low viscosity are critical properties; in addition, in this area the application of such important quality characteristics of gum Arabic as transparency, gloss, adhesion in the wet state and the removal of the film after drying.

In lithography the main function of the aqueous solution of gummiarabika in creating the hydrophilic layer nitrate salt of calcium and gum Arabic on all parts of the surface, where there is no image. Therefore, the properties of gum Arabic, which are important in lithography, include the full solubility and stability in aqueous solution, adhesion to a surface wetting and film formation.

Examples of embodiments of the invention relate to the preparation of a substitute for gum Arabic, a partial substitute or extended compositions for use in various industries. Full or partial substitute for gum Arabic or advanced composition accompanied by two stages of the Protocol. This Protocol includes Stage 1 and Stage 2. Stage 1 focused on the study of the properties of gum Arabic, such as viscosity, characteristics of film formation, coating, gloss, crystallization, cracking and solubility. Stage 2 aims to test a substitute for gum Arabic, a partial substitute or extended composition in a specific end use, such as food industry, pharmaceutical industry and other industries.

In Stage 1 are conducted basic research of the properties of gum Arabic, including viscosity, film formation, coating, gloss, crystallization, cracking and solubility in water and thick syrups. Were prepared with different concentrations of gum Arabic, including Acacia Seyal and Acacia Senegal content in the range of 10-50%, and was measured their strength.

On the shape And the structure of the cracking of the film of gum Arabic Acacia Seyal. Figure 1B illustrates the structure of a cracking film of gum Arabic Acacia Senegal. Figure 2 illustrates the curve of viscosity of the compositions of gum Arabic in figures 1A and 1B.

In figure 1A, the structure of the cracking of the formed emulsion of gum Arabic Acacia Seyal. The composition contained about 35% water, so it was syrup of gum Arabic Acacia Seyal. This composition was poured on a glass plate of 10 mm thick layer of a thickness of about 10-40 mm, dried and observed as crystallization and formation of cracks. The obtained film was formed structure cracking, shown in figure 1A.

In figure 1B, the structure of the cracking of the formed emulsion of gum Arabic Acacia Senegal. The composition had about 35% water, i.e., syrup of gum Arabic Acacia Senegal. This composition was poured on a glass plate thickness of 10 mm with a layer thickness of about 10-40 mm, dried and was in the process of crystallization and the formation of cracks. The obtained film was formed structure cracking, shown in figure 1B.

When comparing figures 1A and 1B there is a significant difference between their structures, in particular, a different number of cracks and the size of the flakes gumarabic Seyal and Senegal, while Seyal has numerous cracks and a small amount of cereal, a Senegal has a few cracks and flakes of large size.

Figure 2 illustrates the curve of viscosity of the compositions of gum Arabic, shown in figures 1A and 1B. The figure 2 shows the hydration and viscosity of gum Arabic in water at various concentrations, and curves Seyal and Senegal are well consistent with each other. Separate gumarabic were also examined for film formation or cracking when changing the concentration as needed depending on the viscosity. The results of this study it was decided that a single substitute for gum Arabic did not meet the indicators of gum Arabic in these estimates.

Figure 3A shows the film carboxymethylcellulose according to another example embodiment of the invention. Figure 3C shows the film of methyl cellulose according to another example embodiment of the invention. Figure 3C shows the pectin film according to another example embodiment. Figure 3D shows the agar film according to another example embodiment. Figure 3E shows the film of sodium alginate according to another example embodiment of the invention. Figure 3F shows the resin film of the fruit of the carob tree according to another example embodiment of the invention. Figure 3G shows the film xanthan gum according to another example embodiment of the invention. Figure 3H shows karragenana film according to another example embodiment of the invented who I am.

Figure 4A shows insulinoma film according to another example embodiment of the invention. Figure 4B shows the resin film larch according to another example embodiment. Figure 4C shows the low viscosity starch film according to another example embodiment. Figure 4D shows maltodextrine film according to another example embodiment.

Refer now to figures 3A-4D, where you can see the various properties and characteristics of the films. Thus, figures 3A-3H are film-forming properties of polysaccharide resin food grade, having a suitable concentration for the spill, including film properties of maltodextrin and low viscosity film of starch, as shown in figures 4C and 4D, respectively.

From these results, it was found that depending on the field of application of either a single material as a substitute (or substitute) no substitute for gum Arabic, and for this purpose can be obtained only carefully designed composition. In addition, in the course of the research it was found that the polysaccharides do not form a film and when soskrebaya turn into powder, as in the case of insulinomas film (figure 4A) and maltodextrine film 15 DE (figure 4D), in contrast to those which form a durable and able to grip the film, which after application and vysya the Oia exfoliate in one piece, for example, a film of carboxymethyl cellulose (figure 3A), the film of methyl cellulose (figure 3B), pectin film (figure 3C), agar film (figure 3D), the film of sodium alginate (figure 3E), the resin film of the fruit of the carob tree (figure 3F), xanthan film (figure 3G) and karragenana film (figure 3H) among others. It was found that the necessary elements to replace gum Arabic Acacia Seyal or Acacia Senegal in various fields of applications include: (1) durable (key) foaming agent, which is required for all applications at a minimal level, and the additive (2) low viscosity cracking ingredient and/or (3) of the emulsifier and/or (4) modifier stickiness and/or (5) ingredient rapid crystallization; each of them may be required depending on the end use.

Many of the compositions studied with respect to their competitive or cheaper than gum Arabic, the end result was three replacement method, which allow to obtain the composition of substitutes that are functionally equivalent to gum Arabic in three main categories of application. These methods include: (1) method 1 replacement focuses on the use of substitutes in causing diabetes and beschasnogo coatings, confectionery, application for bonding and coating, but is not limited to; (2) method 2 replacement I have is a replacement for gum Arabic more suitable for encapsulation/drying spray flavoring substances, edible film and a brilliant cover, although they will also work when drazhirovanii and in the manufacture of confectionery, and (3) method 3 replacement is a replacement for gum Arabic is more suitable materials for use in lithography/printing, and which is functionally equivalent to gum Arabic on the properties of wetting and repulsion of oil/ink, but is not limited to this.

Method 1 generates the composition of the substitute as follows:

1. Choosing durable (key) of the foaming agent from the list of natural and modified polysaccharides, including carrageenan, pectin, alginate, 'gellan, agar-agar, konyaku, xanthan gum, guar, resin fruit of the carob, Tara, fenugreek, starch, carboxymethylcellulose, methylcellulose, HPMC (hypromellose), propylene glycol alginate, or a combination of from 0.1% to 10%, replacing gum Arabic or using the end application level equivalent to from about 0.1 to 10% of the amount of gum Arabic, which typically would be used (regardless of whether the gum Arabic in this case or no where these durable binders can have different molecular weight and viscosity;

2. If you want to improve the functionality, low viscosity is used cracking ingredient, which normalizes the viscosity changes the crystal is tion and structure of cracking the key agent in the above paragraph 1, including, including, maltodextrin, monosaccharides, disaccharides, oligosaccharides, larch resin, Polydextrose or combination thereof, which is selected depending on the use of sugar in the process or where such ingredient or a combination of them can be used at a concentration of from 0% to 99.9%;

3. If you want to enhance the functionality of gum Arabic Acacia Seyal or, respectively. Acacia Senegal, is added ingredient rapid crystallization, which may also play a role cracking agent consisting of, including, inulin, eritria, lower maltodextrin DE, lactose, or combinations thereof, at a concentration of from 0% to 99.9%; and

4. If you want to improve the functionality in the coating, the modifier is added stickiness, consisting of, including, substances such as starch, guar gum, resin fruit of the carob tree, or combinations thereof, from about 0% to 10%, where this ingredient may have different molecular weight and viscosity.

Method 2 creates compositions substitute for the following stages:

1. The choice of a solid film-forming agent from the list of natural and modified polysaccharides, including, including, carrageenan, pectin, alginate, 'gellan, agar-agar, konyaku, xanthan gum, guar, resin fruit of the carob, Tara, fenugreek, starch, carboxymethylcellulose, methylcellulose, HPMC (hydro is ipropertyvalue), alginate propylene glycol or a combination thereof in an amount of about from 0.1 to 10%, replacing gum Arabic or using the end application level equivalent to from about 0.1 to 10% of that quantity of gum Arabic, which typically would be used in this case (regardless of whether the gum Arabic in this case), where such a strong film former may have a different molecular weight and viscosity;

2. Adding an emulsifier such as propylene glycol alginate; emulsifying starch; resins, modified octenyl-succinate; mono - and diglycerides; soy lecithin; proteins, or combinations thereof, in an amount of from 0.1% to 25%; and

3. Adding low-viscosity polysaccharides, such as maltodextrin, larch resin, Polydextrose, inulin, or combinations thereof, used at a concentration of from 50% to 99.9%, in order to achieve its use as gum Arabic or reducing the use of gum Arabic with equivalent functionality in some important areas primeneniya.

Method 3 forms of the composition of the substitute as follows:

1. The choice of anionic polysaccharide, for example, xanthan gum, carboxymethylcellulose, carrageenan, alginate, gums, ghatti, resin punish, or combinations thereof in an amount of from 0.1% to 10%;

2. Adding emulsifier and surface-adhesion modifier in the form and is iginate propylene glycol; enriched emulsifier Arabian gum, modified octenyl-succinate; lecithin soybeans, or combinations thereof, in an amount of from 0.1% to 25%; and

3. Adding low viscosity and is resistant to solvent polysaccharides, such as maltodextrin, larch resin, inulin, Polydextrose, or combinations thereof in amounts of from about 65% to 99.8%.

Stage 2 includes the test compositions substitute for gum Arabic by specific end-uses: (1) the composition of the substitute method 1 is called as a standard substitute 1 corresponding Acacia Seyal, fast durable substitute 1 substitute 1 of the natural substances used besahara drazhirovanii chewing gum, sealed and conventional application of powdered sugar on peanuts and mints; (2) the composition of the substitute method 2, called substitute 2 were tested at kapsulirovanie food additives and applying a brilliant film; and (3) the composition of the substitute method 3, called substitute 3, were tested resistance in the aqueous phase lithographic solution.

Table 1 illustrates the size of the flakes at 40° Brik for gumarabic Acacia Seyal, Acacia Senegal, a mixture Seyal-Senegal and substitute for gum Arabic obtained by the method 1 spill thickness of 5 and 10 mm on the surface of the plate.

TABLE 1
ResinWidth, mmLength, mm
Acacia Seyal, 100%0.5-31.0-10
Acacia Seyal/Senegal, 50:503-104-30
Acacia Senegal, 100%5-2310-60
Substitute 10.5-31.0-10
Quick substitute 15-3010-70
Quick substitute 1 from natural raw materials3-2010-40

Example beschasnogo coating chewing gum:

In this example, gum Arabic were compared with the standard substitute 1 and fast substitute 1. Recipe beschasnogo syrup included 64,5% maltilol, 3.5% of the binder component (controller or a substitute for gum Arabic) and 32% water. Resins were first added to water and heated to about 82°C. before it was added powdered maltitol. Then the syrups were to bring the s to the boil, brought to 70° Brix, 68° Brix and 60° Brix for measuring the viscosity at 60°C and 25°C. Using the coating drum with a diameter of 18 inches, syrups 60° Brix containing gum Arabic or substitutes, used for coating and compared the characteristics of the adhesion/adhesion and drying. Finished product is a chewing gum coated shell about to 32.4 to 32.6% were brought into equilibrium in a humid chamber for approximately 16 hours at 35°C and 12% relative humidity and were tested for the strength of the casing, using THE analyzer XT Plux Texture Analyzer with a needle probe, with speed tests 1 mm/s to 50 parts of the chewing gum as selective samples.

Viscosity beschorner syrups - all consistent with each other for gum Arabic substitutes, as shown in table 2. Table 2 shows the viscosity of syrups maltilol, containing gum Arabic and a substitute when application temperatures 25°C and 60°C and different values of degrees Brix. In addition, it was found that the higher the viscosity of the syrup may contribute to the bonding of the centers together and the appearance of uneven surfaces and, hence, is undesirable. Therefore, various compositions substitutes were standardized to give the same viscosity and stickiness as gum Arabic, except for the receiving, in a fast substitute 1 stickiness has been reduced to facilitate coating.

Table 2
Resin systemThe average viscosity at 25°C, centipoiseThe average viscosity at 60°C, centipoise
70° Brix68° Brix60° Brix70° Brix68° Brix60° Brix
Acacia Seyal51134087735927
Sample 1 Standard53137498775928
Sample 1 Rapid51446096897029
46035092.5605429

Table 3 includes reports trial batch application beschasnogo coating on the chewing gum, using 18-inch drum for coating (lot size 1000 g; powder maltitol; heated syrup at a temperature of 60°C; the size of the centre 1.0 cm × 2.1 cm; drying time after the free flow of 2.5 minutes).

Table 4 includes reports trial batch application beschasnogo coating of chewing gum, using 18-inch drum for coating (lot size 700 g; powder maltitol; the size of the centre is 1.2 cm × 1.9 cm; drying time after free flow is 2.5 minutes).

As shown in tables 3 and 4, the Standard substitute 1 has the same drying time as gum Arabic. Quick substitute 1, which contains the ingredient rapid crystallization, showed a more rapid drying of the coating syrup, demonstrating that, if necessary, by crystallization and drying the coating syrup, based on the standard composition of a substitute, you can control and improve the process in comparison with gum Arabic. In the process, so long as the coating, preferably at the ensite drying time, which according to experts can be reduced by 5-10%by using an open machine for coating. At the same time, the color enhancement is achieved using substitutes, both of which have a brighter white color. Gum Arabic has a natural brown shade that goes into the shell covering, in particular, if chewing gum is covered with colorless layer.

Table 5 presents the comparative hardness sugar shell chewing gum gum Arabic (Acacia Seyal), standard substitute 1 and fast substitute 1. Hardness sugar shell chewing gum in table 5 shows comparable or higher value-destroying efforts to substitute in comparison with gum Arabic. Quick substitute 1, which contains the ingredient rapid crystallization, even when it is used in 2/3 parts of gum Arabic, shows a strength comparable to the strength of shell foundations No. 1. When it is used for the same purpose in the base of chewing gum No. 2, quick replacement 1 shows a significantly higher breaking force compared with gum Arabic and standard substitute 1, improved functionality, which is achieved by adjusting the basic composition./p>

TABLE 5
Maltitol-gum ArabicMaltitol is a standard sample 1Maltitol is a quick sample 1
ForceDistanceForceDistanceForceDistance
gmmgmmgmm
Basics#1 [1.0 cm × 2.1 cm]
The average standard828,00,25944,50,27781,6*0,23
Deviation99,70,04456,80,0459,20,043
N50,050,050
Base #2 [1.1 cm × 1.9 cm]
Average647,20,202683,0 0,233757,50,273
Standard. Deviation84,60,028134,70,034148, 8 persons0,103
n50,050,050
* 2/3 use syrup

The example seal peanuts: in this example were tested for sealing peanut substitutes for gum Arabic, providing barriers to oil and oxygen, using syrup 40° Brix 3 download with and without outrivaled means, but when drying the layer between the coating syrup. The viscosity of these syrups are shown in table 6, illustrating the viscosity potentialmore syrup 40° Brix compared to gum Arabic substitutes 1 and 2. These viscosity is comparable to the viscosity of Acacia Seyal and Acacia Senegal. Used optimouse tool was 50:50 mixture of cocoa and powdered sugar. Compared to the drying time, and compacted peanut was subjected to sensory analysis after 2 months of storage in a sealed plastic container.

TABLE 6
Resin (40° Brix)The average viscosity at 25°C, centipoiseThe average viscosity at 60°C, centipoise
Gum Arabic, Acacia Seyal800225
Gum Arabic, Acacia Senegal1040394
Standard substitute 1799196
Quick substitute 11914267
Substitute 1 on the basis of natural raw materials753205

Table 7 compares packing peanuts a gum Arabic substitute 1 using batch weighing 1000 g; loading of syrup weighing 10 g; a mixture of flour and cocoa powder in the ratio 50:50 weight 10, As shown in tablica 7, the drying times were comparable for gum Arabic and standard substitute 1. However, the rapid substitute 1 containing ingredient rapid crystallization, shows a much shorter drying time. In addition, he defended the peanuts from oxidation and rancidity is vlees best foaming agent.

TABLE 7
Seal syrupDownload #Time to free flow, minutesDrying time until the next boot, minutes
Average of 3 testsAverage of 3 tests
Syrup 40% gum Arabic
with outrivals tool12,504.33
with outrivals tool22,113,19
With outrivals tool32.394.67
The total number of7,0012,19
12,944,67
Without outrivaled tools22,924,91
Without outrivaled tools33,546,00
The total number of9,4015,58
Touch sensation (after 2 months)The rancid odor
standard sample 1 - 40% syrup
With optimisim tool1to 2.293,69
With outrivals tool21,974,94
With outrivals tool32,244,22
The total number of6,5012,85
Without outrivaled tools13.365,78
Without outrivaled tools23,845.33
Without outrivaled tools33,505,67
The total number of10,7016.78 in
Touch sensation (after 2 months)Small rancid odor
standard sample 1 - 40% faster syrup
With optimisim tool1 1,532,83
With optimisim tool21,503,06
With optimisim tool31,702,78
The total number of4,738,67
Without outrivaled tools11,55to 3.67
Without outrivaled tools21,644,11
Without outrivaled tools3to 2.06br4.61
The total number ofthe 5.2512.39
Touch sensation (after 2 months)No rancid odor

An example of the pastilles: in this example the batch of tablets were prepared without gum, with gum Arabic (Acacia Seyal), with a standard substitute for 1, fast 1 and substitute substitute 1 from natural raw materials used in the compositions below. Table 8 describes the composition of lozenges.

TABLE 8
Regulation (without gum Arabic)With Acacia SeyalCo standard sample 1With a quick sample 1Sample 1 from natural raw materials
Sugar59,5056,0056,0056,0056,00
Corn syrupis 25.5024,0024,0024,0024,00
Water13,4313,4313,4313,4313,43
Citric acid0,750,750,75 0,750,75
Malic acid0,750,750,750,750,75
Aromatic. connection0,070,070,070,070,07
Resin system0,005,005,005,005,00

In this example, water and corn syrup were first introduced into the drum for coating. Sugar and resin in the form of a dry mix were added to the load under stirring. Then the mixture was heated from about 148 to 150°C., the heating was turned off, and have been added acid and flavouring substances. Still liquid and hot candy syrup poured into molds. When candy secretaryshall, they were placed in a humid chamber overnight at about 12% relative humidity, Packed and chilled to prevent drying. The hardness of the candy was measured using the instrument Texture Analyzer TA XT.

Standard substitute 1, quick replacement 1 replacement 1 from naturally what about the raw materials have increased the hardness of candy by the same amount or even a little higher than gum Arabic (Acacia Seyal), compared with the candy without resin. From the point of view of color, gum Arabic seemed darker than substitutes. Table 9 includes the values of hardness blocks pastes made with gum Arabic and with substitutes compared to the control candy only with sugar; the average was performed 2 tests and 6-20 repetitions of each test.

The hardness of candy from the point of view of the efforts in grams, necessary for the splitting shown in the table. As shown in table 9, the control lollipops with one sugar and without gum Arabic have the lowest value of hardness. Lollipops with standard substitute 1 and fast substitute 1 showed comparable or slightly higher hardness values compared to gum Arabic.

TABLE 9
Samples lozengesForce 1Distance 1
Gramsmm
Control [no resins, sugar]
Average11396±15522,778
With gum Arabic
Average12436±20982.372
With a standard substitute 1
Average12886±21732,468
With a quick substitute 1
Average13336±24692,084
With substitute 1 from natural raw materials
Average12904±23532,669

An example of encapsulation of flavours: in this example was prepared by the emulsion of orange oil, dissolving 160 g of gum Arabic or substitutes 3 and 4 in 240 grams of water and stirring the mixture for 2 hours. Then 35 grams of oil were added with stirring for 5 minutes, and then for mixing used the mixer, Ross Mixer, model ME100L for 3 minutes at speeds up to 2000 rpm, to obtain a rough emulsi is. The stability of the emulsion was tested for 16 hours, using the device Turbiscan Lab Expert to see the movement of drops of oil and/or water separates from the oil layer over time. For food additives, is subjected to spray drying, the requirement of the emulsion is that it should be sustainable over the period from preparation to spray drying, which may be about 4 hours. Therefore, the emulsion, which is not shared in the period from 6 to 16 hours, indicates inefficient action of the emulsifier used. When studying the spray drying the emulsion immediately dried by spraying after the Ross mixer. All viscosity emulsions were consistent with each other, and mechanically party during spray drying behave the same way. The prepared powders were compared using sensory analysis.

Table 10 includes the orange oil emulsion for spray drying compared with gum Arabic and gum Arabic substitutes with different emulsifiers. Thus, table 10 shows the viscosity and appearance of the emulsions prepared with the control gum Arabic, substitute with 2 octenyl-succinate-modified emulsifier, substitute 2 for emulsification of starch and a substitute for 4 with a natural emulsifier. All the emulsions of view had no signs of separation. Profiles Turbiscan shown in Fig the arts 9A-9F. These curves confirmed that all the samples were stable during the first 5-6 hours. None of them showed the separation of the waters, in contrast to the sharp reduction or shift of the refractive index on the graph with time on the figure 9F at the bottom of the sample tubes (from 0 mm to 10 mm). Similarly, there was no stratification, in contrast to the figure 9F, which shows the humps of the order of 40 mm in Significant shifts within 2 hours in the curves of emulsions with Turbiscan modified octenyl-succinate resin and emulsifying starch, probably arose not because of cholesterolemia oil, and due to the expansion or collapse of air bubbles. Up to 18 hours control emulsion Acacia Seyal showed signs of delamination, as evidenced by the surge of up to 40 mm on curve Turbiscan or top layer in vitro; whereas Acacia Senegal and substitutes did not show it. However, since the spray drying process occurs within about 4 hours, from a technical point of view, all of the emulsion with the use of gum Arabic and a variety of substitutes 2, has stood the test of resistance by the standards of the food industry.

TABLE 10
Acacia SeyalAcacia SenegalSample 2 with se what mirabilem, modifitsirovannym octenyl-succinate-Sample 2 with modified octenyl-succinate-starch-emulsifierSample 2 with natural emulsifiers
Directly determine the viscosity (~45°C), centipoise292349354354249
4-hour viscosity (25-27°C), centipoise504726868836596
Type of emulsion in 4 hoursNo stratificationNo stratificationNo stratificationNo stratificationNo stratification
Type of emulsion after 24 hoursThe water layer at the bottomNo stratificationNo stratificationNo stratificationNo stratification

Example edible film with glossy glaze; in this example is prepared edible film with a glossy glaze. Prepared film with glossy glaze included gum Arabic Acacia Seyal, and in the recipe of a film with a glossy glaze was used lineups substitute for method 2, containing 40% gum Arabic, or the composition of the substitute containing 0.8% glycerol and 59.2% of water. Gum Arabic was dissolved in water and glycerol at room temperature for 1 hour, then the solution was poured into a thickness of 10 mils, dried in a drying Cabinet under controlled moisture content of about 12% relative humidity, the layer was removed by a scraper and Packed. Were also tested in a larger scale, using gum Arabic and compositions substitute with added stearinovokisly potassium as separating agent. Layers caused by loading, showed the same patterns of cracking for Acacia Seyal, substitute 2 with modified octenyl-succinate emulsifier and substitute 2 from natural raw materials.

Figure 10A shows a glossy food glaze Acacia Seyal according to one example embodiment. The figure 10 shows the substitute 2 with gum Arabic, modified octenyl-succinate, food glaze according to another example embodiment. Figure 10C shows the emulsifier food glaze substitute 2 from minerals according to another example embodiment. In figures 10A-10C shows the final samples glossy cover, very okojie each other by the brilliance and size of the flakes. Testing in a larger scale also showed the same technological properties of gum Arabic and substitutes.

Example lithography

In this example, lithographic solution, gum Arabic [Acacia Seyal] and different lineups substitute of method 3 was compared using two way Association: (1) adding the powder (7,58%) directly in lithographic solution (92,42%), and (2)preparing 14° solution Baume and adding it to (28,6%) in lithographic solution (71,4%). The solutions were tested for separation within 1-10 days.

Very few gumarabic or polysaccharides are comparable or stable in aqueous lithographic solution or fountain solution, and within 1 day form colloidal layer either at the top or at the bottom of the container. The best resistance is observed when using anionic resin, such as xanthan gum and carboxymethylcellulose, compared to other negatively charged gummiarabika that contain emulsifier modified octenyl-succinate resin. When using method 3 was not observed no separation in the composition of the substitute after 10 days regardless of the method of mixing.

Although the present invention is described and illustrated by drawings with some degree of specificity, it is clear that the disclosure of the invention made only as an example, and that experts in the data is the second region can make numerous changes, without leaving the nature and scope of this invention.

1. The method of preparation of the composition of a substitute for gum Arabic, in which an aqueous solution of a solid film-forming agent selected from the group consisting of carboxymethylcellulose, methylcellulose, hydroxypropyl methylcellulose, alginate, carrageenan, pectin, agar-agar, xanthan gum resin, 'gellan, konjaku, fenugreek, Greek, Tara and combinations thereof, in an amount of from 0.1 to 10% by weight of the total ingredients in the solvent composition, sequentially add:
- low viscosity cracking agent selected from the group consisting of maltodextrin, monosaccharides, oligosaccharides, larch resin, Polydextrose and combinations thereof, in an amount of from 88,9% to 55% by weight of the total ingredients in the solvent composition,
- rapid crystallization agent selected from the group consisting of inulin, eritria, lower maltodextrin DE and combinations thereof, in an amount of from 10 to 25% by weight of the total ingredients in the solvent composition, and
the modifier stickiness selected from the group consisting of starch, guar resins, gums beans carob and combinations thereof, in an amount of from 0.1 to 10% by weight of the total ingredients in the solvent composition.

2. The method according to claim 1, characterized in that the composition is a substitute for gum Arabic is adapted for use in nanese the AI coatings for confectionery, when drazhirovanii, when glazurirovanija, when the hardening candy, when linking and hardening of the sugar or sugar alcohol coating shell centers containing seal oil, when gluing products food and has a viscosity at a concentration of about 35-40°Brix from about 10 to 2000 CPS (at 25°C.

3. The method of preparation of the composition of a substitute for gum Arabic, in which an aqueous solution of a solid film-forming agent selected from the group consisting of carboxymethylcellulose, methylcellulose, hydroxypropyl methylcellulose, carrageenan, pectin, agar-agar, xanthan gum resin, resin Guara, 'gellan, konjaku, fenugreek, Greek, Tara, gum beans carob and combinations thereof, in an amount of from 0.1 to 10% by weight of the total ingredients in the solvent composition, sequentially add:
- emulsifier selected from the group consisting of propylene glycol alginate; emulsifying starch; resins, modified octenyl-succinate; mono - and diglycerides, soy lecithin; proteins and combinations thereof, in an amount of from 0.1 to 25% by weight of the total ingredients in the solvent composition, and
- low viscosity polysaccharide selected from the group consisting of maltodextrin, larch resin, Polydextrose, inulin, and combinations thereof, in an amount of from 99,8 to 65% by weight of the total ingredients in the solvent composition.

4. With whom persons according to claim 3, characterized in that the composition is adapted to replace gum Arabic in the formation of a shiny coating and edible film products for food and when kapsulirovanie spray dried flavoring and has a viscosity at a concentration of about 35-40°Brix from about 10 to 2000 CPS (at 25°C.

5. The method of preparation of the composition of a substitute for gum Arabic, in which an aqueous solution of a solid film-forming agent selected from the group of anionic polysaccharides consisting of xanthan gum, carboxymethyl cellulose, carrageenan, gums, ghatti, resin punish and combinations thereof, in an amount of from 0.1 to 10% by weight of the total ingredients in the solvent composition, sequentially add:
- emulsifier and surface-adhesion modifier selected from the group consisting of: propylene glycol alginate; enriched emulsifier Arabian gum, modified octenyl-succinate; soy lecithin; tragakant and combinations thereof, in an amount of from 0.1 to 25% by weight of the total ingredients in the solvent composition, and
- low viscosity polysaccharide selected from the group consisting of: maltodextrin, larch resin, inulin, Polydextrose and combinations thereof, in an amount of from 99,8 to 65% by weight of the total ingredients in the solvent composition.

6. The method according to claim 5, characterized in that the composition is resposable to replace gum Arabic in the formation of films in litografia and print and has a viscosity at a concentration of about 14°Baume about 10 to 900 CPS (at 25°C.



 

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7 cl, 22 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to biologically active products manufacture using cedar nuts based components. The protein-and-vitamin product for sportspeople alimentation includes press cake of cedar nut kernels, pumpkin seed flour, milled wheat germs and crushed kernels of sunflower seeds, a dried fruit-and-berry mixture, ascorbic acid and fructose. The fruit-and-berry mixture contains the following dried and milled ingredients: rosehips, red bilberries and cranberries taken at a ratio of 2.5:1:1 respectively. The said mixture is thermally treated by a vacuum drying method at a temperature of + 35 - 40°C and contains glutamine - 3.5 - 4.2%, leucine - 2.5 - 3.0%, alanine - 2.3 - 2.8%, arginine - 1.7 - 2.0%, isoleucine - 1.0 - 1.3%, vitamin E - 17 - 21 mg %, folic acid - 2. 2 - 2.7 mg %. The ready product components are at the following ratio, wt %: press cake of cedar nut kernels - 38.60-50.00, pumpkin seed flour - 5.00-6.00, milled wheat germs - 9.00-13.00, sunflower seeds kernels - 9.00-13.00, dried fruit-and-berry mixture - 19.91-23.32, fructose - 7-9, ascorbic acid - 0.08-0.09.

EFFECT: invention allows to produce a natural protein-and-vitamin product with high energy and chemical potential, containing a natural vitamin-and-mineral complex combined with valuable protein, lipid and carbohydrate components balanced combination whereof ensures high efficiency in case of introduction into sportspeople food ration.

4 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The protein-nut cookie contains sugar sand, egg protein, crushed kernels of raw and roasted nuts at the following initial components ratio, wt %: sugar sand - 58-60, egg protein - 16-21, crushed kernels of raw nuts - 9-10, crushed kernels of roasted nuts - 12-14. One uses nuts represented by hazelnuts. The cookie size is equal to 0.7-1.0 cm. The whipped protein-nut cookie production method involves beating a mixture of sugar and crushed nuts with oxygenated egg protein, produced by way of maturation in two stages, and subsequent baking. Beating a mixture of raw and fried nuts with sugar and part of egg protein is performed simultaneously with milling. The produced mixture is maturated at a temperature of 20-22°C during 12 hours till protein oxydation to pH equal to 4.8-5.0. Then the mixture is intensively milled, added the remaining egg protein to and repeatedly beaten at a rate of 800-850 rpm for the mixture enrichment with oxygen and heating up to 40-45°C. Then the mixture is repeatedly maturated at a temperature of 20-22°C during 12 hours for further oxydation to pH equal to 6.8-7.0. Then the mixture is briefly beaten and deposited. One performs stepwise baking: first at t=96-100°C during 3-4 minutes, then- at t=185-190°C during 4 minutes; then the temperature is decreased to t=145-150°C with maintenance for 4 minutes. Before baking the mixture is stirred at the working tool rotation speed equal to 60 rpm during 3-4 minutes.

EFFECT: invention ensures nutritive value enhancement, structural-and-mechanical properties improvement and cookie usage convenience as well as confectionary products range extension.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for preparation of a food product with heat-sensitive casing. The method involves the following successive stages: a) preliminary coating of the product central part with dough so that the said dough accounts for approximately 10-15 wt % of the preliminarily coated food product, b) preliminary frying of the said preliminarily coated food product until moisture content in the product central part is approximately 3 - 4 wt %, c) the product central part encapsulation into a heat-sensitive casing for preparation of a casing-coated food product and d) thermal treatment of the said coated central part of the product till moisture content in the product central part is less then approximately 3 wt %. The invention is aimed at production of a nut with a protein- or fruit-based casing without visible burring of the casing outer visible layer. In another aspect the product central part is sequentially coated with a heat-sensitive casing and a heat-insensitive casing and subjected to thermal treatment. In yet another aspect the product central part is coated with a heat-sensitive casing and then subjected to thermal treatment in the course of a two-stage process, the first stage proceeding at a higher temperature than the second one.

EFFECT: invention enables production of more wholesome and natural food products.

8 cl, 3 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of cedar milk, a multifunctional preventive food product. The method envisages milling unpeeled cedar nuts and unpeeled walnuts in water, emulsification, extraction with water at a ratio of raw material to water being 1: (3 -10). Then one performs heterogeneous structure stabilisation by bactericidal treatment under pressure in high-temperature mode. Then one performs repeated milling and homogenisation by mechanical cavitational treatment.

EFFECT: invention allows to produce a multifunctional preventive food product in the form of a stable heterogeneous magma (emulsion, suspension) enriched with biologically active substances, with improved taste properties and extended storage life.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a method for dispersion and stabilisation of a flavonoid, insoluble in water, in liquid medium. The method involves the following stages: a) solubilisation of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution or in an alkali solution or in their combination or dispersion of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution and b) introduction of a solubilised or dispersed flavonoid in the from of particles into a water solution containing at least one dispersion stabiliser. The dispersion stabiliser is present in a quantity sufficient for suspending the flavonoid insoluble in water, in the from of microparticles, in the beverage. Alcohol concentration in the hot alcohol solution is within the range of 85-99 wt % at a temperature of 50 - 200°C. The ready beverage has pH equal to less than 6. One additionally proposes a comestible composition containing the said flavonoid in the form of microparticles.

EFFECT: invention allows to produce beverage compositions containing dispersed and stabilised flavonoids insoluble in water in the form of microparticles.

17 cl, 16 ex

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