Dry citrus fibers and uses thereof

Patent metadata

Field	Value
Publication number	US-10834953-B2
Application number	US-201615748781-A
Country	US
Kind code	B2
Filing date	Jul 27, 2016
Priority date	Jul 30, 2015
Publication date	Nov 17, 2020
Grant date	Nov 17, 2020

Abstract

The invention relates to citrus fibers in dry form having a storage modulus (G′) of at least 50 Pa, said G′ being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.

First claim

The invention claimed is:

1. Citrus fibers in dry form, comprising a storage modulus (G′) of at least 50 Pa, said G′ being measured on an aqueous medium containing an amount of 2 wt % of the citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm, and an additive distributed between said fibers.

2. The citrus fibers of claim 1 , said fibers having a transverse relaxation factor (“R 2 ”) as measured by nuclear magnetic resonance (“NMR”) of at least 0.35.

3. The citrus fibers of claim 1 , said fibers having a self suspending capacity (SSC) of at least 5.

4. The citrus fibers of claim 1 , said fibers having a yield stress (YS) of at least 2.0 Pa, said YS being measured on an aqueous medium containing an amount of 2 wt % citrus fibers dispersed therein under a low-shear stirring of less than 10000 rpm.

5. The citrus fibers of claim 1 , wherein stirring is used to achieve the dispersion of the fibers in the aqueous medium and is at most 8000 rpm.

6. The citrus fibers of claim 1 , wherein the additive is one or more polyols.

7. The citrus fibers of claim 1 , the additive is chosen from the group consisting of glucose, sucrose, glycerol and sorbitol.

8. A composition of matter in dry form, comprising citrus fibers and an additive distributed between said fibers, said composition having a storage modulus (G′) of at least 150 Pa, said G′ being measured on an aqueous medium obtained by dispersing an amount of said composition therein under a low shear stirring of less than 10000 rpm to obtain a citrus fibers' concentration of 2 wt % relative to the total amount of the aqueous medium.

9. The composition of claim 8 , containing an amount of water of at most 12 wt %.

10. The composition of claim 8 , wherein the additive is one or more polyols.

11. The composition of claim 10 , wherein the additive is chosen from the group consisting of glucose, sucrose, glycerol and sorbitol.

12. A method for manufacturing a composition comprising the steps of:
a. homogenizing an aqueous slurry of a source of citrus fibers to obtain an aqueous slurry of citrus fibers;
b. contacting the aqueous slurry of citrus fibers with an organic solvent to obtain a precipitate phase and a liquid phase; wherein the precipitate is in the form of granules;
c. separating said precipitate phase from the liquid phase to obtain a semi-dry citrus fiber cake having a dry substance-content of at least 10 wt % relative to the mass of said cake;
d. comminuting said cake to obtain grains containing citrus fibers and mixing said grains with an additive to obtain a semi-dry composition comprising citrus fibers and an additive; and
e. subsequently desolventizing and/or dehydrating said semi-dry composition to obtain a dry composition containing citrus fibers and an additive and having a moisture content of preferably below 20 wt % relative to the total weight of the composition.

13. A food composition comprising the composition of claim 8 , wherein said food composition is chosen from the group consisting of luxury drinks, milk component-containing drinks, nutrition-enriched drinks, dairy products, iced products, processed fat food products, soups, stews, seasonings, paste condiments, fillings, gels, paste-like food products, food products containing cereals as the main component, cakes, kneaded marine products, live-stock products, daily dishes, foods of delicate flavor, liquid diets, supplements and pet foods.

Assignees

• Cargill Inc

Inventors

• Goudappel Gerrit Jan Wilem
• Hijden Hendrikus Theodorus Wilhelmus Maria Van Der
• Kohls Ivo
• Rodriguez Asier
• Velikov Krassimir Petkov
• Mazoyer Jacques Andre Christian

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• C11D3/382

  Vegetable products, e.g. soya meal, wood flour, sawdust · CPC title

• A23P10/40

  free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added (A23P10/20, A23P10/30 take precedence) · CPC title

• A23L29/206

  of vegetable origin · CPC title

• A23L19/07

  Fruit waste products, e.g. from citrus peel or seeds · CPC title