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0 wk 2 wk 3 wk 4 wk Moisture (‘YAOL
Control with no topical spray DN0401 0.04 0.27 2.04 1.93 2.48
6% ACD with no topical spray DN0402 0.06 0.38 3.63 3.46 2.24
Control with Controli?lcalipraL DNO403 0.06 0.21 0.41 0.55 3.16
6% ACD with Control topical 5pm DN0404 0.08 0.23 0.32 0.39 3.88
Control with ACD topical ggay DN0405 0.05 0.20 0.33 0.40 3.48
6% ACD with ACD topical ggraL DN0406 0.07 0.21 0.32 0.39 3.40
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CYCLODEXTRIN-CONTAINING COMPOSITIONS not necessarily be inherent in the product, as may have been
AND METHODS done With other cyclodextrins in the prior art.
BRIEF DESCRIPTION OF THE DRAWING moderate temperature (35-40° C.). Alternatively, cyclodex
trins can be produced in planta by the expression of the gene
[0011] The accompanying drawings, Which are incorpo encoding CGTase in the food plant of interest.
rated in and constitute a part of this application, illustrate
several aspects of the invention and together With a descrip [0022] The cyclodextrins as used in the present invention
tion of the embodiments serve to explain the principles of preferably are added to the food product Without prior
the invention. A brief description of the draWings is as incorporation of encapsulates Within the cyclodextrins, such
folloWs: as ?avorants, sWeeteners and the like. Most preferably, the
cyclodextrins are added to the food product With no addi
[0012] FIG. 1 is a bar graph shoWing the effect of added tional ingredients that could be contained Within the cyclical
cyclodextrin in breakage of a ?ake R-T-E cereal product. structure of the cyclodextrin other than fat, as discussed
[0013] FIG. 2 is a bar graph shoWing the effect of added beloW.
cyclodextrin in boWl life of a ?ake R-T-E cereal product. [0023] In accordance With the present invention, cyclo
[0014] FIG. 3 is a bar graph shoWing the effect of added dextrin may be internally incorporated in the food product as
cyclodextrin in boWl life of a ?ake R-T-E cereal product. part of the mixing step of the various ingredients of the food
product. Preferably, cyclodextrin comprises from about
[0015] FIG. 4 is a bar graph shoWing the effect of added 0.5% to about 12% by Weight, and more preferably from
cyclodextrin in boWl life of a ?ake R-T-E cereal product. about 3 to about 6%, of the food product When internally
[0016] FIG. 5 is a graph shoWing the effect of added incorporated. Most preferably, the cyclodextrin is provided
cyclodextrin in the hexanal emission pro?le of a ?ake R-T-E in a hydrated form in combination With a fat.
cereal product. [0024] Alternatively, cyclodextrin may be topically
[0017] FIG. 6 is a graph shoWing the effect of added applied to the food product. When the product is cooked
cyclodextrin in the sensory score over storage time of a ?ake (eg by baking, deep frying, microWave heating and the
R-T-E cereal product. like), the cyclodextrin may be applied either before or after
cooking, as desired. Preferably, cyclodextrin comprises from
DETAILED DESCRIPTION about 0.2 to about 4% by Weight, and more preferably from
about 0.5% to about 1.5%, of the food product When
[0018] Cyclodextrins comprise a doughnut shaped or topically applied. It has surprisingly been found the topical
cyclical structure composed of a number of alpha-D-glucose coating compositions are effective in improving the ?avor
units (typically 6-8) having a hydrophilic exterior and a and/or texture stability throughout the food product, even if
hydrophobic interior. Alpha-cyclodextrin is a particularly these compositions are applied only to the surface of the
preferred cyclodextrin for use in the present invention. food product. Most preferably, the cyclodextrin is provided
Alpha-cyclodextrin a cycliZed ring of six alpha 1,4 linked in a hydrated form in combination With a fat.
glucose units. [0025] In a preferred aspect of the present invention, the
[0019] Cyclodextrins are generally Water soluble, cyclodcxtrin is provided both as an ingredient of the matrix
although alpha-cyclodextrin is likely more Water soluble of the food product and as a topically applied coating
than beta-cyclodextrin or gamma-cyclodextrin, and free composition.
?oWing crystalline poWders that are substantially if not [0026] Preferably the cyclodextrin is prepared for incor
completely odorless and White in color. Alpha-cyclodextrin poration in the food product by ?rst hydrating the cyclo
has a cavity dimension of about 0.50><0.79 The dextrin With Water and mixing the hydrated cyclodextrin
solubility of alpha-cyclodextrin at 25° C. is 14 (gm/ 100 mL). With a fat to form a cyclodextrin/fat composition. This
Alpha-cyclodextrin is available from Wacker Specialties, cyclodextrin/fat composition may be incorporated into the
Adrian, Mich. 49221 and sold under the trademark matrix of the food product by mixing together With the other
CAVAMAX® W6 Wacker-Chemie, Burghausen, Germany. ingredients of the matrix. For example, When the food
[0020] Other cyclodextrins may be used in the present product is a grain-based cereal product, the cyclodextrin/fat
invention, and particularly are preferably used in combina composition may be mixed With the ?our, Water and other
tion or synergistically With alpha-cyclodextrin, such as beta ingredients used to formulate the cereal.
cyclodextrin and gamma-cyclodextrin, in particular ratios [0027] Preferably, the cyclodextrin/fat composition is pre
dependent upon the requirements of the manufacturer. In an pared as a coating composition to be topically applied to the
exemplary embodiment, alpha-cyclodextrin may be used food product. The cyclodextrin/fat composition may be
individually or may be combined With betWeen 0-50% by provided in a solid or semi-solid state, but preferably is
Weight beta-cyclodextrin or gamma-cyclodextrin and more provided in a liquid state for ease of topical application to
preferably betWeen 0.1 to about 40% by Weight. Beta the food product. The cyclodextrin/fat composition may be
cyclodextrins and gamma-cyclodextrins are also available coated on the food product in any manner as Will noW be
from Wacker Specialties, Adrian, Mich. 49221. apparent to the skilled artisan, including brushing the com
[0021] One method of preparing cyclodextrins includes position on the food product, or preferably applied as a
enZymatic treatment. EnZymatic degradation or treatment of spray. Topical application of cyclodextrin/fat compositions
the starch to produce cyclodextrins useful in the present are particularly surprisingly effective in improving the ?avor
invention is done through the use of cyclodextrin glucosyl and/or texture stability throughout the food product, even if
transferase (CGTase, EC 2.4.1.19) or other enZymes, Which these compositions are applied only to the surface of the
results in a cyclic ring of sugar. Preferably, cyclodextrins are food product.
produced by the action of cyclodextrin glucosyltransferase [0028] In preparation of the cyclodextrin/fat composition,
on hydrolyZed starch syrups at neutral pH (6.0-7.0) and preferred fat components are selected from oils and short
US 2004/0180125 A1 Sep. 16, 2004
enings. Preferred oils include, for example, soybean oil, corn mass a cooked cereal dough can be prepared by blending
oil, canola oil, olive oil, sun?ower oil, peanut oil, palm oil, various dry cereal ingredients together With Water and
palm kernel oil, coconut oil and other vegetable or nut oils. cooking to gelatiniZe the starchy components and to develop
Preferred shortenings include, for example, animal fats such a cooked ?avor. A pre-blend of Wet ingredients may be
as butter and hydrogenated vegetable oils such as margarine. prepared and combined With a pre-blend of the dry ingre
Mixtures of different fats are also contemplated. dients. The cooked cereal material or mass can also be
mechanically Worked to form cooked cereal dough. The
[0029] In a speci?c embodiment, cyclodextrin is provided cooking and mechanical Work can occur simultaneously or
in a form suitable for application by an intermediate (such as sequentially. The dry ingredients can also include various
a food service professional) or ?nal consumer of the food cooked cereal dough additives such as sugar(s), salt and
product, so that the cyclodextrin may be separately applied mineral salts, and starches. In addition to Water, various
at appropriate times in the food preparation and storage liquid ingredients such as malt syrups can be added. A
cycle. cooked cereal mash is quite similar to cooked cereal dough
[0030] As noted above, many types of food product may except that larger siZed particles such as Whole grains or cut
bene?t from the present invention. While much of the grains are cooked rather than cereal ?our ingredients.
present discussion focuses on R-T-E cereals, other types of [0035] While the invention ?nds particular suitability for
products, and particularly grain based products, particularly use in connection With the provision of R-T-E cereals
bene?t from the present invention. For example, breads and fabricated from cooked cereal doughs, the skilled artisan
bakery products in general particularly bene?t from both the Will appreciate that the present cooked cereal doughs can
textural and ?avor stability bene?ts as described herein. ?nd applicability for use in connection With other grain
Vegetable products additionally bene?t from the present based food products such as grain and vegetable based snack
invention. In particular, starchy vegetable products, such as products. For example, the cooked cereal doughs can be
potatoes, are bene?ted by incorporation of cyclodextrin. formed into suitably siZed, shaped and partially dried pellets
[0031] In one aspect of the present invention food prod or intermediates. These intermediates are useful in forming
ucts comprising a combination of components having dif ?nished products. Finished grain or vegetable based snack
ferent Water content particularly and surprisingly bene?t products are usually provided by the deep fat frying or other
from incorporation of cyclodextrins as described herein. puffing of the pellets (e.g., hot air or microWave heating) of
Examples of such food products that, by virtue of their partially dried intermediate products fabricated from cooked
manufacturing process, generate regions Within the food cereal doughs.
product having different moisture content. Such product [0036] An advantage of producing intermediates is that
include, for example, baked goods having a drier outside they can be produced in bulk in one location and thereafter
portion With a moist inner portion, such as bread having a fried in one or more ?nish operations to form the ?nished
drier crust and a moist crumb. Another type of food product snack products. Not only are shipping costs reduced due to
that particularly bene?ts from the present invention are the reduced volume of the intermediates compared to the
combination food products comprising different materials ?nished products but also breakage of the ?nished product
incorporated into one product, such an R-T-E cereal having is reduced.
a dehydrated fruit in combination With a grain-based dry
component, such as ?akes. [0037] The cereal dough cooking step can be practiced
using a batch, atmospheric cooker and a loW pressure
[0032] The present invention particularly provides advan extruder cooker especially those equipped With a conditioner
tage in the food products having a plurality of components, pre-cooker, or a tWin screW extruder. The cereal dough is
Where the Water content difference betWeen tWo of the cooked With steam and suf?cient amounts of added Water for
components is at least 1%, and more preferably at least times and at temperatures suf?cient to gelatiniZe the cereal
about 3%. Surprisingly, the incorporation of cyclodextrin as starch and to develop desired levels of cooked cereal ?avor.
described herein appears to sloW the migration of Water from
the higher content component to the loWer content compo [0038] The present exemplary method, for purposes of
nent. As noted above, the incorporation of cyclodextrin in illustration, comprises the step of forming the cooked cereal
components that are intended to be crispy may alloW the dough or mass into individual pieces of a predetermined,
same crispy textural characteristic to be achieved With a desirable shape and siZe and having a particular moisture
higher Water content. The incorporation of cyclodextrin in content. Conventional techniques and equipment can be
both components, because of the affect of sloWing the employed to practice this step and the skilled artisan Will
migration of Water betWeen components, may alloW more have no dif?culty in selecting those suitable for use herein.
Water to be incorporated in both components While achiev
ing the same or improved organoleptic properties. The [0039] For example, the dough having a moisture content
incorporation of more Water in the ?nal food product pro of about 25% to 30% is ?rst partially dried to a partially
vides substantial bene?t in cost savings by avoiding the cost dried dough having a moisture content of about 12% to 20%.
of Water removal from the product. The partially dried dough can then be fed to piece forming
apparatus that form the partially dried dough into individu
[0033] Particular examples of fruits, and especially dried ally shaped and siZed pieces.
fruits, that bene?t from the present invention include straW
berry, blueberry, peach, grapes (raisins), plums (prunes), [0040] The present cereal compositions can be fabricated
into any of a variety of common R-T-E cereal or snack forms
apples, oranges and so forth.
including, shreds, biscuits, ?akes, rings, or any common
[0034] In an exemplary embodiment, a light colored R-T-E cereal or cereal based snack product form, shape or
cooked cereal composition such as a cereal dough or cereal size.
US 2004/0180125 A1 Sep. 16, 2004
[0041] The present cereal compositions can also be for form dried puffed R-T-E cereal products. The Wet ?akes can
mulated and fabricated so as to provide puffed cereals of be toasted to dry, expand and tenderiZe to form ?nished
various shapes and siZes such as “biscuits”. Especially R-T-E cereal ?akes.
desirable for use herein are biscuits, especially toasted [0046] The pieces or pellets may also be deep fat fried to
biscuits. Especially for ?akes, the forming step can ?rst form dried puffed fried ?nished cereal products. Such dried
involve a sub-step of shaping the dough into pellets and then puffed fried ?nished cereal pieces are especially desirable as
a ?nish step of shaping the pellets into a ?nal desired shape snack products. Such products can absorb about 5 to 35% of
such as ?akes. frying fat during the drying and puf?ng step.
[0042] The cooked cereal dough can be fed to a pellet [0047] The cyclodextrin composition may optionally be
former to form pellets. In the preparation of R-T-E cereals in mixed into the food composition at any convenient mixing
step described above, as Will be apparent to the skilled
?ake form, for example, the pellets can be siZed to have a
artisan. Alternatively or additionally, the cyclodextrin com
pellet count of about 35 to 50 per 10 g and a moisture content
position may be topically applied either before or after
of 16 to 20%. In the preparation of a ?aked R-T-E cereal, the
cooking of the food product.
pellets can be partially dried to moisture contents of about 18
to 20%. The pellets can then be formed into “Wet” ?akes [0048] In a particularly preferred embodiment, an oil or
having a thickness of about 380 to 635 pm (0.015 to 0.025 shortening based topical coating containing alpha-cyclodex
inch), preferably While Warm 76.6 to 878° C. (170 to 190°
trin, beta-cyclodextrin, gamma-cyclodextrin or combina
tions and modi?ed derivatives thereof optionally With salt
to form desirably shaped and siZed Wet ?akes.
and/or ?avors, may applied to form ?nished dried snack
[0043] The dough can also be sheeted to form sheets of products. In an exemplary embodiment of the present inven
dough (e.g., 25 to 800 microns in thickness) and the indi tion, a fat product, in this case a shortening, may be
vidual pieces formed by cutting the sheet into individual formulated. In this example, samples Were prepared using
pieces or by stamping out shaped pieces from the dough about 5 to 20% of alpha-cyclodextrin by Weight of the
sheet. product.
[0044] The cooked cereal dough may also be extruded
through a die imparting a desired peripheral shape to form
Shortening
an extrudate cooked cereal dough rope. The dough rope can
be cut to form individual shaped pieces. In another variation, Ingredient Weight Percentage
the cooked cereal dough is formed into individual “0” Oil* 70%
Water 13%
shaped pieces or rings, biscuits, shreds, ?gurines, letters, Alpha-cyclodextrin 10%
spheres or ?akes or other geometric shapes, nuggets, or even Emulsi?er" * 7%
irregular shapes. Next, the shaped and siZed individual
pieces are dried to form ?nished cereal products. The skilled *Oil may be composed of, but not limited to: soybean oil, high-oleic sun
?oWer oil, high-linoleic soybean oil, palm oil, palm kernel oil or coconut
artisan Will appreciate that the drying step depends impor oil.
tantly in part upon the desired end product. For example, for **Emulsi?er may be composed of but not limited to: fully hydrogenated
soybean oil mono—, di—, or tri-glyceride; mono—, di—, or tri-stearate.
end products in the form of puffable intermediates or pellets
for snack production, the drying step can be practiced to [0049] This example Was prepared by ?rst hydrating the
provide a “?nish” moisture content of about 10 to 15%. cyclodextrin in the Water. The cyclodextrin-Water mixture
HoWever, When the desired end product is an R-T-E cereal, Was added sloWly to the oil-emulsi?er mixture With constant
drying the pellets to these moisture contents may only be an stirring. The complete mixture is alloWed to continue to stir
intermediate or sub-step prior to, for example, ?aking the for an additional 10 to 30 minutes to alloW complete
dried pellets to form “Wet” ?akes. These “Wet” ?akes can thickening of the shortening product.
then be subjected to a ?nish or ?nal drying step Wherein the [0050] The topical coating is applied in suf?cient amounts
pieces are dried to ?nal dried moisture contents of 1 to 4% such that after drying, if necessary, to remove added mois
such as by toasting. In another variation, the dough can be ture associated With the coating solution, the coating is
extruded under conditions of temperature and pressure so as present in a Weight ratio of coating to cereal base of about
to puff and expand (the “direct expansion” technique) and 1:100 to about 501100, preferably 101100 to about 401100
sectioned or cut into individual pieces to form individual and for best results about 25:100 to about 35:100.
expansions puffed R-T-E cereal or snack pieces. The cooked
cereal dough can be puffable such as by deep fat frying, [0051] Typically, the coating solution Will have a blend of
microWave heating, gun puf?ng, jet Zone heating, etc. to cyclodextrin and Water and Will comprise about 4 to 20%
prepare snack products. moisture. When higher amounts of the coating solution,
particularly for those solutions employing higher moisture
[0045] The drying step can also involve heating the pieces levels, the slurry coated cereal pieces maybe subjected to a
under conditions that not only dry the piece but also cause ?nal drying step to remove the added moisture from the
the piece to expand to form dried and puffed or ?aked coating to provide ?nished dried products having a moisture
?nished pieces. For example, pellets can be gun puffed to content of about 1 to 5%.
US 2004/0180125 A1 Sep. 16, 2004
[0052] The R-T-E cereal pieces, snack products or the like, through the cereal is measured With a TA.HD TeXture
so prepared can then be conventionally packaged for distri AnalyZer. The test is repeated after soaking separate samples
bution and sale. of cereal in milk for periods of 1, 3 and 5 minutes in 4° C.
milk. Each point is tested in duplicate and the average is
[0053] In a particularly preferred aspect of the present reported. If duplicate measurements are greater than 10 units
invention, it has been discovered that the amount of cyclo apart, a third test is performed and the average of three is
deXtrin may have a surprising impact on a teXtural stability
characteristic of a food product. In accordance With the
reported.
present invention, one may make a food product by ?rst [0063] The results of this analysis at various ?ake mois
determining information indicative of the impact that an ture contents and ADC topical application Weights are
amount of cyclodeXtrin has upon a teXtural stability char presented at FIGS. 2-4. It can be observed that eXcellent
acteristic of a food product. One may then, using this boWl life eXtension is achieved With the use of surprisingly
information, formulate a food product recipe comprising loW application Weights of ADC/oil compositions, particu
cyclodeXtrin. larly at the critical time periods of 3-5 minutes after pouring
of the milk. Preferably, the ?akes of the present invention
[0054] Similarly, it has been discovered that the amount of eXhibit a boWl life force at 5 minutes that is the same or
cyclodeXtrin may have a surprising impact on a ?avor greater than the force exhibited by a like product that does
stability characteristic of a food product. In accordance With not comprise cyclodeXtrin at 3 minutes.
the present invention, one may make a food product by ?rst
determining information indicative of the impact that an [0064] Flavor Evaluation
amount of cyclodeXtrin has upon a ?avor stability charac [0065] Flavor of products are evaluated by sensory stud
teristic of a food product. One may then, using this infor ies, Where a trained person or panel is used to compare the
mation, formulate a food product recipe comprising cyclo apparent ?avor of product by using side-by-side compari
deXtrin. sons. The results of such studies are highly reproducible and
[0055] Product Evaluation provide eXcellent data regarding compleX ?avor component
systems that Would be dif?cult to analyZe by direct chemical
[0056] Flake Breakage analysis systems.
[0057] The amount that a ?ake product breaks When [0066] Additional analysis Was carried out by evaluating
imparted With stress may be evaluated using any appropriate the amount of heXanal emitted from samples over time.
test methodology. Preferably, the ?ake breakage is evaluated HeXanal emission is an indication that certain oils in the
using a test that measures the percent by Weight of ?akes system are turning rancid, an indication of poor ?avor
Which are broken When shaken on a sieve in a manner as stability of the product. An eXample of a heXanal analysis is
folloWs: shoWn in FIG. 5, Wherein it can be seen that samples With
[0058] Flakes are screened through a cereal shaker sieve. ACD topical spray eXhibit substantially loWer heXanal emis
100 grams of ?akes retained on the cereal shaker sieve are sion as compared to other samples.
transferred to a RoTap sieve (US 1A“). Five (#5) rubber [0067] Flavor analysis Was carried out using the folloWing
stoppers are placed on the ?akes and shaken With the RoTap protocol:
hammer doWn for 3 minutes. The rubber stoppers bounce
around, breaking the more fragile ?akes. The amount of [0068] Sensory Score
sample Which is broken and falls through the 1A1“ sieve is [0069] Method OvervieW
Weighed.
[0070] 1. Obtain a sample of at least 500 grams of each
[0059] Four samples Were evaluated, With various of the grain-based components of the cereal to be
amounts of alpha cyclodeXtrin (“ACD”) applied to the evaluated. All fruit and nut particulates should be
?akes. The results of this evaluation are presented in FIG. removed from the product.
1. This eXperiment shoWs that breakage of the ?akes is
signi?cantly reduced With a surprisingly small amount of [0071] 2. Measure the initial moisture on the sample,
ACD/oil topically applied to the ?akes. Preferably, ?akes and ensure the sample meets all quality speci?cations.
exhibit a breakage rate that is at least about 20% loWer, and [0072] 3. Fill eight 240-ml glass jars With the cereal to
more preferably at least about 40% loWer than a like product be tested. Ensure the glass jar lid is tightly sealed on
that does not comprise cyclodeXtrin. each of the jars.
[0060] BoWl Life [0073] 4. Store four of the jars in a 131° F.-temperature
cabinet. The other four of the jars should be stored in
[0061] R-T-E cereals are typically served in a boWl, With a freeZer to serve as sensory standards for the test.
milk poured into the boWl. Generally, it is desired to avoid
having the cereal become soggy and limp in the milk before [0074] 5. At tWo, three, and four Weeks, pull a sample
the cereal is consumed. The resistance to becoming soggy from the 131° F. cabinet and from the freeZer. AlloW the
over time may be evaluated by any technique appropriate for samples to come to room temperature. Compare the
such evaluation. Preferably, this evaluation may be carried 131° F. and freeZer samples for odor and ?avor using an
out by determining the force needed to crush ten grams of appropriate “degree of difference” sensory scale. Be
cereal in a Kramer Shear Cell. Cereal is tested dry and after sure to record any comments regarding the reasoning
soaking in milk for periods of 1, 3 and 5 minutes in milk. behind the sensory scores. Also be sure assign an
overall sensory score to the sample, and clearly con
[0062] Speci?cally, 10 grams of cereal is placed in a cluded at the end of each sensory session Whether or not
Kramer shear cell. The force needed to push 10 blades the sample is still of acceptable sensory quality.
US 2004/0180125 A1 Sep. 16, 2004
0075 D e g ree 0 f DH
1 erence 5 ensor y s ca 1 e [0081] 6. After the sensory analysis is completed, a
heXanal analysis is run on the sample.
[0076] 1=Identical to 0° F. sample [0082] 7. Continue the Weekly evaluation for ?ve
Weeks. The siXth jar serves as an eXtra in case a sample
[0077] 2=Like fresh, but can be distinguished from the
is broken, or question arises such that an eXtra pull is
0° F. When side by side
required.
[0078] 3=Clearly different from 0° F. sample, but has no [0083] 8. When the test is completed, trend the sensory
objectionable characteristics and heXanal data on a graph as a function of storage
time. Note Whether the quality of the sample changes
[0079] 4=C0ntains sorne off-notes and/or has a soggier gradually, than rapidly as the test proceeds, as shoWn in
texture the plots beloW. This is a typical trend for rancidity
development in cereal. A different shape trend may
[0080] 5=Clearly Unacceptable indicate a different
US 2004/0180125 A1 Sep. 16, 2004
8. When the test is completed, trend the sensory and hexanal data on a graph as a
function of storage time. Note whether the quality of the sample changes gradually,
than rapidly as the test proceeds, as shown in the plots below. This is a typical trend
for rancidity development in cereal. A different shape trend may indicate a different
Minweaqmmcwim serscrysoaefurwreau'mrfmmcovingmvs
mechanism in?uencing the zmalysis, such as initial quality issues and non-rancidity
related degradation reactions.
. The above procedure was developed to estimate the relative rate a cereal sample Will
go rancid. This protocol will general provide direction as to the ?avor stability of a
formula. Artifacts will occur however, if the activation energy for a pertinent
10 degradation reaction is signi?cantly higher than that of oxidative rancidity.
All patents, patent documents, and publications cited herein are incorporated by
20 reference as if individually incorporated. Unless otherwise indicated, all parts and
percentages are by Weight and all molecular Weights are weight average molecular
weights. The foregoing detailed description has been given for clarity of understanding
16
US 2004/0180125 A1 Sep. 16, 2004
[0084] mechanism in?uencing the analysis, such as 9. The method of claim 8, Wherein the cyclodextrin is
initial quality issues and non-rancidity related degra applied to the food product after the ?nal heat treatment of
dation reactions. the food product
10. The method of claim 6, Wherein the cyclodextrin is
[0085] 9. The above procedure Was developed to esti
mate the relative rate a cereal sample Will go rancid.
internally incorporated in the food product.
11. The method of claim 6, Wherein the food product
This protocol Will general provide direction as to the
comprises a plurality of components, Wherein the Water
?avor stability of a formula. Artifacts Will occur hoW
content difference betWeen tWo of the components is at least
ever, if the activation energy for a pertinent degradation
1%.
reaction is signi?cantly higher than that of oxidative
12. A method of forming a food treatment composition,
rancidity. comprising:
[0086] The sensory score as determined by a trained
sensory expert is presented at FIG. 6, Where it can be seen
a) providing a cyclodextrin;
that ?avor is surprisingly retained for longer periods of time. b) hydrating the cyclodextrin With Water; and
A sensory score of 3 or above is considered to be the point
c) mixing the hydrated cyclodextrin With a fat to form a
at Which ?avor no longer meets product expectations. Pref
erably, acceptable ?avor is retained for a period that is at
cyclodextrin/fat composition.
13. A food treatment composition comprising a hydrated
least about 30% longer, and more preferably at least about
cyclodextrin intimately mixed With a fat.
40% longer than a like composition that does not comprise
14. The food treatment composition of claim 13, Wherein
cyclodextrin. the fat is selected from the group consisting of soybean oil,
[0087] All patents, patent documents, and publications corn oil, canola oil, olive oil, sun?oWer oil, peanut oil, palm
cited herein are incorporated by reference as if individually oil, palm kernel oil and coconut oil.
incorporated. Unless otherWise indicated, all parts and per 15. A method of treating a food composition, comprising:
centages are by Weight and all molecular Weights are Weight
average molecular Weights. The foregoing detailed descrip a) providing the cyclodextrin/fat composition of claim 13;
tion has been given for clarity of understanding only. No b) incorporating the cyclodextrin/fat composition in the
unnecessary limitations are to be understood therefrom. The food composition.
invention is not limited to the exact details shoWn and 16. A method of treating a food product, comprising:
described, for variations obvious to one skilled in the art Will
be included Within the invention de?ned by the claims.
a) providing the cyclodextrin/fat composition of claim 13;
1. A method of improving ?avor stability in a food b) topically applying the cyclodextrin/fat composition to
product, comprising the food product.
17. A food product having the cyclodextrin/fat composi
incorporating at least one cyclodextrin in the food product tion of claim 13 incorporated therein.
in an amount effective to improve ?avor stability. 18. A food product having the cyclodextrin/fat composi
2. The method of claim 1, Wherein the cyclodextrin tion of claim 13 topically applied thereto.
comprises alpha cyclodextrin. 19. A method of making a food product, comprising
3. The method of claim 1, Wherein the cyclodextrin is
applied topically to the food product. a) determining information indicative of the impact that
4. The method of claim 3, Wherein the cyclodextrin is an amount of cyclodextrin has upon a textural stability
applied to the food product after the ?nal heat treatment of characteristic of a food product,
the food product. b) using the information determined in step b) to formu
5. The method of claim 1, Wherein the cyclodextrin is late a food product recipe comprising cyclodextrin.
internally incorporated in the food product. 20. A method of making a food product, comprising
6. A method of improving textural stability of a food
product, comprising a) determining information indicative of the impact that
an amount of cyclodextrin has upon a ?avor stability
incorporating at least one cyclodextrin in the food product characteristic of a food product,
in an amount effective to improve textural stability.
7. The method of claim 6, Wherein the cyclodextrin b) using the information determined in step b) to formu
comprises alpha cyclodextrin. late a food product recipe comprising cyclodextrin.
8. The method of claim 6, Wherein the cyclodextrin is
applied topically to the food product. * * * * *