Co-attrited stabilizer composition having superior gel strength

Patent metadata

Field	Value
Publication number	US-9828493-B2
Application number	US-201214362652-A
Country	US
Kind code	B2
Filing date	Nov 30, 2012
Priority date	Dec 9, 2011
Publication date	Nov 28, 2017
Grant date	Nov 28, 2017

Abstract

The present invention is directed to a co-attrited stabilizer composition comprising: a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition; b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of at least 0.95, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gellan gum; and c) a starch in an amount of from 5%-50% by weight of the composition, wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measured after 24 hours in a 2.6% solids water dispersion at 20° C. The composition is useful as a stabilizer, particularly in food and beverage products.

First claim

What is claimed is:

1. A co-attrited stabilizer composition comprising:
a) microcrystalline cellulose in an amount of from 20%-90% by weight of the composition;
b) a hydrocolloid in an amount of from 5%-50% by weight of the composition, wherein the hydrocolloid is selected from at least one member of the group consisting of carboxymethyl cellulose having a degree of substitution of from 0.95 to 1.5, pectin, alginate, carrageenan, xanthan gum, agar gum, wellan gum, or gelian gum; and
c) a starch in an amount of from 5%-50% by weight of the composition;
wherein the stabilizer composition has a gel strength (G′) of at least 25 Pa when measurement is made using a TA-Instruments rheometer (ARES-RFS3) with oscillatory strain sweep at 1 Hz and at 20° C., with gap size at 1.8 mm measured after 24 hours in a 2.6% solids in de-ionized water dispersion at 20° C.

2. The stabilizer of claim 1 , wherein said gel strength (G′) is at least 42 Pa.

3. The stabilizer composition of claim 1 , wherein said hydrocolloid is present in an amount of from 5%-30% and said gel strength (G′) is at least 50 Pa.

4. The stabilizer composition of claim 1 , wherein the microcrystalline cellulose is present in an amount of from 45 to 70% by weight of the composition, the hydrocolloid is present in an amount of from 10-30% by weight of the composition, and the starch is present in an amount of from 20-50% by weight of the composition.

5. The stabilizer composition of claim 1 , wherein the hydrocolloid is carboxymethyl cellulose present in an amount of 5% to 20% by weight of the composition.

6. The stabilizer composition of claim 1 , wherein the carboxymethyl cellulose is present in an amount of from 5%-30%.

7. The stabilizer composition of claim 1 , wherein the carboxymethyl cellulose has a degree of substitution of from 1.15 to 1.5 and is present in an amount of from 5%-30%.

8. The stabilizer composition of claim 1 , wherein the hydrocolloid is at least one carrageenan comprising kappa carrageenan, kappa-2 carrageenan, iota carrageenan, or lambda carrageenan, and mixtures thereof.

9. The stabilizer composition of claim 1 , wherein the starch is selected from at least one member of the group consisting of wheat, corn, oat, rice, tapioca, or potato.

10. The stabilizer composition of claim 1 , wherein the starch comprises a tapioca starch.

11. The stabilizer composition of claim 1 , wherein said composition does not contain a co-attriting agent.

12. A method for making the stabilizer composition of claim 1 comprising:
a) admixing the microcrystalline cellulose, hydrocolloid, and starch;
b) co-attriting the admixture of step a) to obtain an extrudent; and
c) drying the extrudent of step b).

13. The method of claim 12 , wherein the drying of step c) is spray drying.

14. The method of claim 12 , wherein said co-attriting is co-extruding.

15. The method of claim 12 , wherein step b) is performed without the use of a co-attriting salt.

16. A food comprising the stabilizer composition of claim 1 .

17. The food of claim 16 , wherein the food is a beverage.

18. The food of claim 17 , wherein the beverage has a pH of from 2-7.

19. The food of claim 17 , wherein the beverage comprises milk.

20. The food of claim 12 , wherein the stabilizer composition is present in an amount of from 0.05 to 3.5% by total weight of the food.

21. A suspension comprising the stabilizer composition of claim 1 suitable for use in pharmaceutical products, nutraceutical products, cosmetic products, personal care products, or agricultural products.

22. A stabilizer composition of claim 1 prepared by a process comprising the steps:
a) admixing the microcrystalline cellulose, hydrocolloid, and starch;
b) co-attriting the admixture of step a) to obtain an extrudent; and
c) drying the extrudent of step b).

Assignees

• Tan Zheng
• Sestrick Michael
• Yaranossian Nadia
• Ondov Jeremy
• Fmc Corp

Inventors

• Tan Zheng
• Sestrick Michael
• Yaranossian Nadia
• Ondov Jeremy

Classifications

• A61K8/732

  Starch; Amylose; Amylopectin; Derivatives thereof · CPC title

• C08L1/04 Primary

  Oxycellulose; Hydrocellulose {, e.g. microcrystalline cellulose} · CPC title

• A61K2800/5922

  At least two compounds being classified in the same subclass of A61K8/18 · CPC title

• A61Q19/00

  Preparations for care of the skin · CPC title

• A23V2002/00

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