Tomato fibre composition and method for the preparation thereof

Patent metadata

Field	Value
Publication number	US-9788561-B2
Application number	US-201314650982-A
Country	US
Kind code	B2
Filing date	Dec 3, 2013
Priority date	Dec 20, 2012
Publication date	Oct 17, 2017
Grant date	Oct 17, 2017

Abstract

One aspect of the invention relates to tomato fiber composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of said dry matter is water-insoluble, said fiber composition comprising, by weight of dry matter: 15-50% cellulose; 5-45% pectin; 0-10% of monosaccharides, said monosaccharides being selected from fructose, glucose and combinations thereof; and 0.003-1% lycopene; wherein the fiber composition contains less than 60% pectin by weight of cellulose. The tomato fiber composition of the present invention has excellent water structuring properties. Another aspect of the invention relates to a method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, said method comprising incorporating into said product the aforementioned tomato fiber composition. The invention further provides a process of manufacturing a tomato fiber composition.

First claim

The invention claimed is:

1. A tomato fibre composition having a dry matter content of at least 1 wt. %, wherein at least 80 wt. % of the dry matter is water-insoluble, the fibre composition comprising, by weight of dry matter:
15-50%, cellulose;
5-45%, pectin;
0-10%, of monosaccharides, the monosaccharides being selected from fructose, glucose and combinations thereof;
0.003-1%, lycopene;
wherein the fibre composition contains less than 60% pectin by weight of cellulose; and
wherein at least 70 wt. % of the pectin is bound pectin.

2. The composition of claim 1 , wherein the composition contains less than 50% pectin by weight of cellulose.

3. The composition of claim 1 , wherein the fibre composition contains 2-20% of tomato protein by weight of dry matter.

4. The composition of claim 1 , wherein the composition contains 10-40% hemicellulose by weight of dry matter.

5. The composition of claim 1 , wherein the composition contains 15-30% of pectin by weight of dry matter.

6. The composition of claim 1 , wherein the composition contains at least 88 wt. % water.

7. The composition of claim 1 , wherein the composition, following dilution with distilled water to a dry matter content of 1 wt. %, yields a diluted composition having a G′ of at least 100 Pa at 20° C.

8. The composition of claim 1 , wherein the composition, following dilution with distilled water to a dry matter content of 1 wt. %, has a G′ of at least 100 Pa at 20° C. and wherein the G′ of the diluted composition decreases by not more than 25% if NaCl is added in a concentration of 1 wt. %.

9. A method of manufacturing a product selected from a foodstuff, a beverage and a nutritional formulation, the method comprising the step of incorporating into the product 0.1-30% by weight of the final product of a tomato fibre composition according to claim 1 .

10. A product obtained by a method according to claim 9 .

11. A process of manufacturing a tomato fibre composition, the process consisting essentially of the successive steps of:
a. heating an aqueous composition comprising 10-100 wt. % of a tomato component selected from the group consisting of tomatoes, mashed tomatoes, tomato juice, tomato puree, tomato paste, tomato precipitate, tomato pomace, tomato skin and combinations thereof to a temperature ‘T’ exceeding Tmin of 95° C. during a time period ‘t’ wherein temperature T (in ° C.) and the time period t (in minutes) meet the following equation:
t greater than 1200/( T− 69) 1.4
wherein the thickness of the cell walls of the heated aqueous composition increases by at least a factor 20;

b. washing the heated aqueous composition or a fraction of the heated aqueous composition with water sufficient to reduce the concentration of monosaccharides to less than 10% by weight of dry matter, the monosaccharides being selected from glucose, fructose and combinations thereof; and
c. subjecting the heated aqueous composition to a solid-liquid separation to produce a solid fibre fraction, washing the solid fibre fraction with water, and resuspending the washed solid fibre fraction in water.

12. The process of claim 11 , wherein the aqueous composition contains 10-40% insoluble tomato fibres by weight of dry matter.

13. The process of claim 11 , wherein the washing step (b) employs in total at least 10 liters of water per kg of dry matter that is contained in the aqueous composition or in the fraction of the aqueous composition.

14. The process of claim 11 , wherein citric acid is added after the washing.

15. The process of claim 12 , wherein the process produces a tomato fibre composition according to claim 1 .

Assignees

• Conopco Inc

Inventors

• Van Der Hijden Hendrikus Theodorus W M
• Suijker Michael Jacobus
• Tammes Harmannus

Classifications

• A23L19/09 Primary

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title

• A23L33/22

  Comminuted fibrous parts of plants, e.g. bagasse or pulp · CPC title

• A23L33/24

  Cellulose or derivatives thereof · CPC title

• A23V2002/00

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

• A23L29/231

  Pectin; Derivatives thereof · CPC title