AU610245B2 - Method of inhibiting ice crystal growth in frozen foods and compositions - Google Patents

Description

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PCT

INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (51) International Patent Classification 4 (11) International Publication Number: WO 89/ 00815 A23G 9/00, 9/02, 9/04 Al A23L 1/04, 1/308 (43) International Publication Date: 9 February 1989 (09.02.89) (21) International Application Number: PCT/US88/02451 1)esig d S BR FI, JP, KR, NO.

(22) International Filing Date: 20 July 1988 (20.07.88) w Published With international search report.

(31) Priority Application Numbers: 077,142 Before the expiration of the time limitfor amending the 218,531 claims and to be republished in the event of the receipt of amendments.

(32) Priority Dates: 23 July 1987 (23.07.87) July 1988 (15.07.88) (33) Priority Country: US 20 APR 1989 (71) Applicant: THE NUTRASWEET COMPANY [US/ US]; 1751 Lake Cook Road, Box 730, Deerfield, IL 60015 (US).

(72) Inventor: BARNETT, Ronald, E. RD-5 Gage Road, AUSTRALIAN Brewster, NY 10509 1 1989 (74) Agent: HOSTER, Jeffrey, 1751 Lake Cook Road, Box 730, Deerfield, IL 60015 PATENT OFFICE This do-ument contains the Sailnndmen :s made under Section 49 Ind is correct for printing,.

(54) Title: METHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZEN FOODS AND COMPOSITIONS (57) Abstract Ice crystal growth is inhibited in frozen food products by adding a partially delignified plant fiber, a hemiciellulose B or mixtures thereof to the frozen food product.

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DECLARED at Deerfield, IL this 13th day of February A.D. 19 89

U.S.A.

WO 89/00815 PCT/US88/02451 -1- METHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZEN FOODS AND COMPOSITIONS This patent application is a Continuation-in-Part (CIP) of U.S. Serial No. 077,142 filed on 23 July 1987 which is incorporated herein by reference.

Background of the Invention The present invention relates to a method of inhibiting ice crystal growth in frozen foods. In particular, a partially delignified plant fiber, a hemicellulose B or mixtures thereof are hdded to foods prior to freezing to inhibit ice crystal growth in the food after it is frozen. Additionally, the present invention relates to food products containing the present ice crystal growth inhibitors.

Frozen food technology, and in particular quick freezing technology, has provided many conveniences in recent years.

However, the frozen food industry has been plagued with a phenomenon caused by the growth of ice crystals present in a frozen food into large clumps resulting in frozen food product having a grainy or sandy texture. The growth of the ice crystals leaches water out of the food formulation and can severely detract from the texture and mouthfeel of the food.

Over abundant ice crystal growth is a particularly annoying problem in food systems where there is a sensitive balance between water and the other ingredients in the food such as ice cream, ice milk, and other frozen confections. Over abundant ice crystal growth occurs over a period of time and is accelerated by subjecting frozen food products to freeze/thaw cycles. In the case of ice cream, the leaching of the water out of the ice cream formulation into the large crystals basically ruins the ice cream and results in a grainy cardboard-like texture. Ice crystal growth is not limited to

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-2the outside surface of the frozen food, but occurs throughout the whole frozen food formulation, The present invention provides a means to improve the stability of frozen foods through the inhibition of ice crystal growth by a decrease in the overage size of ice crystals and decreasing the rate of growth of ice crystals.

Summary of Invention Briefly, in accordance with the present invention, the stability of frozen foods is improved by adding to such foods prior to freezing, a partially delignified plant fiber (PDPF), or a hemicellulose Bor mixtures thereof (collectively referred to as "ice crystal growth inhibitors"), in an amount effective to inhibit ice crystal growth in the frozen food product. Frozen foods contemplated by the present invention include frozen confections, ice cream, ice milk, dessert bars, fruit bars and juice bars.

The frozen food compositions of the present invention have improved stability and are less prone to spoil due to over 20 abundant ice crystal growth. These frozen food compositions contain the food ingredients in combination with an ice crystal growth inhibitor.

*Of particular interest in the practice of the present *1 invention, frozen confections, such as ice cream, are stabilized by adding to the frozen confection an ice crystal growth inhibiting naount of one or more ice crystal growth inhibitors. The frozen confections are suitable for long term ostorage and can be subjected to freeze/thaw cycles with less chance of spoilage due to ice crystal growth. Preferably, 30 hemicellulose B is employed as the ice crystal growth inhibitor and in particular hemicellulose B extracted from PDPF.

6 1 a CT R4^S I WO 89/00815 PCT/US88/02451 -3- Detailed Description of the Invention When used herein, the terms "partially delignified plant fibers" and "PDPF" refer to any plant fibers which have been partially delignified. Usually, from about 30 to 70 and preferably about 40 to 60 percent of the lignin should be removed from the plant fiber substrate.

When used herein the term "hemicellulose B" refers to the hemicellulose fraction which precipitates by ethanol from an acidified hemicellulose mixture isolated from plant material by extraction with alkaline solutions.

When used herein the term "inhibiting ice crystal growth" refers to a method wherein the ice crystals formed in frozen foods are prevented from growing into large crystals. This term does not refer to a method of preventing the formation of ice crystals, but rather only to a method of restricting the average size of ice crystals and their rate of growth.

In practicing the present invention, a frozen food product is formulated by incorporating into the frozen food a partially delignified plant fiber (PDPF), a hemicellulose B or mixtures thereof, ice crystal growth inhibitor. The ice crystal growth inhibitor is added to the food product during processing to form a food product which is suitable for freezing. The mixing can be achieved by standard well known mixing techniques such as physically mixing or by standard dry or wet blending techniques. Advantageously, the ice crystal growth inhibitors are added to the aqueous phase or component of the food product. The order of mixing and addition of ingredients is not critical to the practice of the present invention.

The partially delignified plant fibers (PDPF) can be any plant fibers in which about 30 to about 70, and preferably about 40 to 60, percent of the lignin is extracted or removed.

Preferably, the partially delignified plant fibers are alkaline peroxide-treated conversion products of lignocellulosic ;i WO 89/00815 PCT/US88/02451 -4substrates. Alkaline peroxide treatments of nonwoody lignocellulosics are disclosed in the following U.S. Patents or Patent Applications: U.S. Patent 4,649,113; S.N. 06/809,803 filed 12/16/85; and S.N. 06/912,296 filed 9/29/86 all of which are incorporated herein by reference. Additionally, all of the specifications of the prior referenced patents are available from the National Technical Information Service, 5285 Port Royal Rd., Springfield, VA 22161.

The hemicellulose B can be obtained from any lignocellulosic plant according to known extraction methods, such as, for example, the extraction method disclosed in METHODS IN CARBOHYDRATE CHEMISTRY, Vol 5: GENERAL POLYSACCHARIDES, 1965, Academic Press, pp. 144-145. However, it is preferred to extract hemicellulose B from lignocellulosic plants in accordance with the procedures disclosed in my co-pending U.S. Patent Application Serial No. 077,141 filed evendate herewith and entitled HEMICELLULOSE EXTRACTION which is incorporated herein by reference.

The PDPF and the hemicellulose B is obtained from any lignocellulosic substrate but preferably nonwoody lignocellulosic substrates. Suitable substrates include corn bran, corn stover, corn cobs, wheat bran, sugar cane bagasse, alfalfa hay, barley bran, barley hulls, oat bran, oat hulls, rice bran, sugar beet pulp, citrus pulp, citrus peel, peanut shells, banana peels, okra stover, soy been stover and esparto grass. Preferred substrates include wheat bran, corn bran, corn stover, barley bran, rice bran and oat bran.

The present ice crystal growth inhibitors are added to the frozen food products in amounts effective to inhibit ice crystal growth in the frozen food product. Usually, the ice crystal growth inhibitor added in amounts of from about 0.01 to about 2 percent total weicht of the food product, advantageously in amounts of from about 0.05 to about 1.0% by SUBSTITUTE

SHEET

L l l WO 89/00815 PCT/US88/02451 total weight and preferably in amounts of from about 0.1 to about 0.5% total weight of the frozen food product.

Preferably, PDPF is employed in amounts between about 0.25 and 0.75% total weight of the frozen food product and hemicellulose B is employed in amounts between about 0.1 and 0.5% total weight of the frozen food product.

The present ice crystal growth inhibitors are added to any frozen food product which contains water and especially those frozen food products which are liable to experience freeze/thaw cycles. Typical frozen food products include ice cream, frozen confections, frozen novelties, dessert bars, fruit bars, pudding peps and juice bars. Once these food products are formulated ;ith the present ice crystal growth inhibitors they are less prone to spoilage due to over abundant ice crystal growth.

The present invention contemplates inhibiting ice crystal growth in any frozen system including "regular" foods and "dietic" foods containing high potency sweeteners and/or a low fat content. High potency sweeteners which can be incorporated in the present frozen food products include aspartame, salts and complexes of aspartame, aminoacyl sugars, saccharin, sucralose, alitame, acesulfame K, thaumatin, steveoside and the like. Low fat content foods contemplated by the invention includes food products containing fat substitutes, such as sucrose polyester.

When PDPF is employed as the ice crystal growth inhibitor the PDPF is preferably wet milled in a ball mill or pin mill just prior to the point of fiber collapse. The milled PDPF is then blended into the frozen food product during the product formulation process. Preferably, the milled PDPF ice crystal growth inhibitor passes through a 100 mesh screen; i.e.

particle size smaller than 100 mesh.

4 WO 89/00815 PCT/US88/02451 -6- In a preferred embodiment of the present invention, hemicellulose B is employed as the ice crystal growth inhibitor in a frozen food product. Any hemicellulose B can be employed. It is preferred to employ hemicellulose B extracted from PDPF as described herein and especially wheat bran PDPF.

The hemicellulose B is preferably employed in amounts of between about 0.05 to about 1.0% by total weight of the food product and even more preferably about 0.25 by total weight of the food product.

The following examples illustrate the practice of this present invention but should not be construed as limiting its scope.

Example 1: Hemicellulose B as an Ice Crystal Growth Inhibitor Hemicellulose B was extracted from partially delignified wheat bran (obtained from processing wheat bran according to procedures disclosed in US 4,649,113) in a 16 hour aqueous extraction process at room temperature employing NaOH and a pH of 13.0. The reaction mixture was continously stirred and after the 16 hour extraction the supernatant was adjusted to pH with acetic acid. Hemicellulose A precipitated out of the supernatant and was removed by filtration. Ethanol was added to the supernatant in an amount to produce a 70 wt ethanol concentration resulting in precipitation of the hemicellulose B. Approximately, 11 percent on a weight basis of partially delignified wheat bran was extracted as hemicellulose B. The hemicellulose B obtained is added to the aqueous phase of frozen food products during food processing to inhibit ice crystal growth.

Example 2: PDPF as an Ice Crystal Growth Inhibitor PDPF, obtained from wheat bran, is wet pin milled to pass through a 100 mesh screen. This PDPF material is added to lii;..I c. WO 89/00815 PCT/US88/02451 -7frozen food products to inhibit ice crystal growth. The resulting frozen food product is stable under freezing conditions. Additionally, this frozen food product is stable when exposed to freeze/thaw cycles.

Example 3: Frozen Food Product Formulations The following is a list of frozen food product formulations which contain an ice crystal growth inhibitor of the present invention. They are prepared employing standard food processing techniques.

I. Ice Cream Non Fat Milk Solids (MSNF) 11% Butterfat Sugar Corn Syrup Solids Hemicellulose B 0.25% Mono Diglycerides 0.1% Guar Gum 0.1% Carrageenan 0.1% Polysorbate 80 or 60 0.1% Flavor To Suit wo 89/00815 WO 8900815PCT/US88102451 Pudding Pon

MSNTF

Butterfat Sugar Corn Syrup Solids Cocoa Tapioca Partially Delignified Plant Fiber

(PDPF)

4% 12% 6% 3% 2% Carrageenan Polysorbate 80 or 60 Flavor 0.15% 6.1% To Suit Ill. Frozen Novelty Fruit Puree Juice Sugar Corn Syrup Solids Bernicellulose B Flavor Guar Gum Carrageenan 30% (or to suit) 12% 6% 0.25% To Suit 0.1% 0.*1% WO 89/00815 WO 8900815PCr/US88/02451 -9- IV. Sugar-Free Frozen Dessert Milk Solids Non Fat 13% Maltrin M-200 Maltodextrin (18-20 DE) Polydextrose type K Butterf at 4% Sorbitol 3% Avicel CL611 Stabilizer 0.3% Polysorbate 80 0.1% NutraSweet brand of aspartamne 0.1% Hernicellulose B *Mixture of Mono Diglycerides, Guar Gum, Carboxyniethyl Cellulose (CMC), Carrageennan V. Sugrar Free Water Ice Water 89.30% Maltodextrin 18-20 DE Citric Acid Stabilizer Flavor .13% Polysorbate 80 NutraSweet brand of aspartame 700 ppm PDPF 1% *Contains Mono Diglycerides, Guar Gum, CMC, Carrageenan WO 89/00815 WO 8900815PCr/US88/02451 No Sugar Added Chocolate Ice-Milk Bar Skim Milk Whole Milk Polydextrose Type K Maltodextrin 18-20 DE Pon Fat Dry Milk (NFDM) Cocoa (12% Russet Type W) Stabilizer Polysorbate 80 NutraSweet brand of aspartamne

PDPF

49.*80% 28.60% 7.50% 7.50% 4.30% 2.00% 0.13% 0. 700 ppm 1% VII. No Suoar--Added Fruit Bar Water 59.43% Strawberry Puree' 30.00% Maltodextrin 18-20 DE 5.00% Sorbitol 5.00% Stabilizer 0.20% Flavor 0.20% Polysorbate 80 0.10% NutraSweet brand of aspartame 700 ppm PDPF 1% WO 89/00815 PCTJUS88/0245 I VIII. No Sucrar Added Juice Bar Water 83.38% 61,$ Brix Orange Juice Concentrate 5.90% Maltodextrin 18-20 DE 5.00% Sorbitol 5.00% Stabilizer 5.00% Citric Acid 0.*20% Flavor 0. Polysorbate 80 0.10% NutraSweet brand of aspartamne 700 ppm PDPF 1% IX. No Sucar Added Fruit and Cream Bar Skim Milk 41.45% Strawberry Puree 35.00% Polydextrose Type K 7.50% Maltodextrin 18-20 DE 7.50% Heavy Cream 4.10% Water 3.95% Stabilizer .33% Polysorbate 80 NutraSweet brand of aspartame 700 ppm Hemicellulose B In similar operations, PDPF and hemicellulose B, obtained from the various sources described herein, are effective ice crystal growth inhibitors in fro2en food products. The 111 WO 89/00815 PCT/US88/02451 -12resulting frozen food products are more freezer-stable than frozen foods which don't contain the present ice crystal growth inhibitors.

Example 4: Hemicellulose B As Ice Crystal Inhibiting Agent in Sherbet-Type Product The following formulation was prepared using Hemicellulose B obtained from wheat bran by the methods described on the preceding examples: Ingredient Amount 6% Hemicellulose B Solution Water Lemon Juice Nonfat dry milk Aspartame (NutraSweet® brand) 450 ml 405 ml 45 ml 60 gm 0.6 gm The resulting frozen dessert was creamy and had a smooth mouthfeel resulting from minimal ice crystal growth. A control was also prepared which did not include Hemicellulose B. The control was icy with a rough mouthfeel.

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Claims (18)

1. A method of inhibiting ice crystal growth in a frozen food product which comprises adding to the frozen food product prior to freezing, an effective ice crystal growth inhibiting amount of a partially delignified plant fiber, or a hemicellulose B, or mixtures thereof.

2. The method of Claim 1 wherein the frozen food product is a frozen novelty.

3. The method of Claim 1 wherein the frozen food product is ice cream.

4. The method of any one of Claims 1 to 3 wherein the ice crystal growth inhibitor is a partially delignified plant fiber.

5. The method of any one of Claims 1 to 3 wherein the ice crystal growth inhibitor is hemicellulose B.

6. The method of Claim 1 wherein the frozen food product is a pudding pop, ice-milk, dessert bars, fruit bars or juice bars.

7. The method of Claim 6 wherein the frozen food product is a pudding pop.

8. The method of Claim 6 or 7 wherein the ice crystal growth inhibitor is a partially delignified plant fiber.

9. The method of Claim 6 or 7 wherein the ice crystal growth inhibitor is hemicellulose B. 0 1 c I II -i -14- The method of any one of Claims 1 to 9 wherein the ice crystal growth inhibitor is added to the frozen food product prior to freezing, in an amount of from 0.01 to 5 percent by total weight of the frozen food product.

11. The method of Claim 10 wherein the ice crystal growth inhibitor is present in an amount of from 0.05 to 2 percent by total weight.

12. The method of Claim 11 wherein the concentration of ice crystal growth inhibitor is from 0.1 to 1 percent by weight.

13. A frozen food product composition which comprises: food ingredients and a partially delignified plant fiber, or hemicellulose B, or mixtures thereof, in amounts effective to inhibit ice crystal growth in the frozen food product.

14. The composition of Claim 13 wherein the food ingredients in comprise a frozen novelty.

15. The composition of Claim 13 wherein the frozen food is ice cream.

16. The composition of Claim 13 wherein the food ingredients are comprised of ice milk, dessert bars, fruit bars or juice bars.

17. The composition of any one of Claims 13 to 16 wherein the ice crystal growth inhibitor is hemicellulose B.

18. The composition of any one of Claims 13 to 16 wherein the ice crystal growth inhibitor is partially delignified plant fiber. 0 0 0 S0 Be.. 00 S S S. B. 0 Sr BC S 0 SO SO S:" 0r 0B B S 11R~ fly; K'ro I I ;I rr r

19. The composition of any one of Claims 13 to 18 wherein the ice crystal growth inhibitor is present in the frozen food product in an amount of from 0.111 to 5 percent by total weight of the frozen food product. The composition of Claim 19 wherein the ice crystal growth inhibitor is present in the frozen food product in an amount of from 0.1 to 1 percent by total weight of the frozen food product. DATED this day of February, 1991 THE NUTRASWEET COMPANY, By its Patent Attorneys, E. F. WELLINGTON CO., S. Wellington) S. Wellington) E C *r C SS e g. 0Or 8O 0C C. S C S fe C C. C SW C C. C. C C S 0 *0 C e*g C RQ^ ^L 0 II i INTERNATIONAL SEARCH REPORT International Application No.PCT/US88/024 51 I. CLASSIFICATION OF SUBJECT MATTER (if several classification symbols apply, indicate all) 6 According to Internalional Patent Classification (IPC) or to both National Classification and IPC IPC(4): A23G 9/00; A23G 9/02; A23G 9/04; A23L 1/04; A23L 1/308 U.S. CL.: 426/565, 566, 567, 548, 804, 654, 573, 658 II FIELDS SEARCHED Minimum Documentation Searched 7 Classification System Classification Symbols U.S. 426/565, 566, 567, 548, 804, 654, 573, 658 Documentation Searched other than Minimum Documentation to the Extent that such Documents are Included in the Fields Searched B Ill. DOCUMENTS CONSIDERED TO BE RELEVANT 9 Category Citation of Document, 1i with indication, where appropriate, of the relevant passages 12 Relevant to Claim No 13 A US, A, 4,649,113 (GOULD) 10 MARCH 1987 1-20 A US, A, 4,427,701 (MORLEY) 24 JANUARY 1984 1-20 A US, A, 3,023,104 (BATTISTA) 27 FEBRUARY 1-20 1962 A US, A, 3,993,793 (FINNEY) 23 NOVEMBER 1976 1-20 A US, A, 4,346,120 (MORLEY) 24 AUGUST 1982 1-20 Special categories of cited documents: to later document published after the international filing date Sdocument dening the general sate o the art hich is no or priority date and not in conflict with the application but "A document defining the general state the art whch s not ted to understand the principle or theory underlying the considered to be of particular relevance invention "E earlier document but published on or after the international document of particular relevance; the claimed invention filing date cannot be considered novel or cannot be considered to document which may throw doubts on priority claim(s) or involve an inventive step which is cited to establish the publication date of another document of particular relevance; the claimed invention citation or other special reason (as specified) cannot be considered to involve an inventive step when the document referring to an oral disclosure, use, exhibition or document is combined with one or more other such docu- other means ments, such combination being obvious to a person skilled document published prior to the international filing date but in the art. later than the priority date claimed document member of the same patent family IV. CERTIFICATION Date of the Actual Completion of the International Search Date of Mailing of this International Search Report October 20, 1988 1 DEC 9 88 International Searching Authority S rje uhrize ceri ISA/US /Jeanette M. Hunter Form PCT/IS210 (second sheet) (Rev.11-87) C r ~L1 i_