Fat-replacing ingredient and method of making

A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72.degree. to 82.degree. C. for 10 to 300 s. Preferably the pasteurized oligofructose are used in spreads, dressings, cheese, dairy and non-dairy creams, toppings, processed cheese, pates, semi-hard cheese, sauces, sweet spreads, pastry-margarines or ice cream

The present invention relates to fat-replacement ingredients, in particular 
to the pasteurisation of fat-replacing ingredients. Also the invention 
relates to products containing these pasteurised ingredients. 
Over the last decade many non-triglyceride substances have been described 
as potential fat-replacers in food products. Examples thereof are waxes, 
e.g. jojoba oil and hydrogenated jojoba oil, polysiloxanes, acylated 
glycerides, polyalkoxyglycerolethers, dicarboxylic acid esters, polyol 
fatty acid polyesters and the epoxy extended derivatives thereof. Examples 
of disclosures of fat-replacers are e.g. U.S. Pat. No. 3,600,186, U.S. 
Pat. No. 4,005,195 and U.S. Pat. No. 4,005,196. 
In particular effort has been directed towards the development of 
fat-replacement compositions which possess a smooth and oily taste, 
texture, mouthfeel and lubricity without resulting in an off-taste or 
malodour. 
JP 267450/90 (Ajinimoto Co. Ltd.) discloses the use of polyfructan as a fat 
or oil substitute in food products. Preferred polyfructans are low caloric 
polysaccharides of the inulin type, which are mainly composed of 
beta-2,1-bonds. 
A problem with the use of oligofructose materials is that often they are 
not ambient stable and hence they need pasteurisation to extend their 
shelflife. However, often the pasteurisation conditions are detrimental to 
the quality of the product. 
Surprisingly it has now been found that if specific pasteurisation 
conditions are applied, products of satisfactory quality can be obtained. 
In particular it has been found that if relatively mild pasteurization 
conditions are applied this leads to a good quality product. Also it has 
been found that the presence of a main DSC peak having an onset 
temperature of more than 70.degree. C. is characteristic for 
oligofructoses which have been pasteurised under the appropriate 
conditions. 
Accordingly a first embodiment of the invention relates to a pasteurised 
oligofructose having a main DSC peak which has an onset temperature of 
more than 70.degree. C., preferably between 74.degree. C. and 85.degree. 
C. 
For the purpose of the invention the DSC spectrum can be determined by 
using a Perkin-Elmer 7 series Thermal analysis system operated between 
15.degree. C. and 90.degree. C. at a temperature increase rate of 
5.degree. C./minute while measuring the Heat flow (W/g). The onset 
temperature of a peak can be measured by determining the temperature at 
the intersect of the base-line (heat flow without peaks in the spectrum) 
and the tangent of the peak at its steepest point. 
If the pasteurised oligofructose is present in a food product the food 
product as such may be subjected to DSC. If more appropriate the food 
product may be diluted e.g. with water to facilitate the measurements. If 
the oligofructose per se is to be tested, then conveniently the DSC 
measurements are done on aqueous solutions or suspensions of the 
oligofructose e.g. at a concentration of 20 to 40 wt %. 
The pasteurized nature of the oligofructose can be determined by any 
suitable technique. For example the amount of microorganisms in the 
product can be determined or the ambient stability can be tested or the 
outgrowth of microorgansisms after adding a (pasteurized medium) can be 
monitored. 
It has been found that the specific suitable pasteurization conditions for 
oligofructoses may depend on the type of oligofructoses to be pasteurized 
and the presence of other ingredients. Many oligofructoses, however can 
suitably be pasteurized at a temperature of 72.degree. to 82.degree. C. 
for 6 to 300 seconds. 
Accordingly in a second aspect the invention relates to a method for the 
pasteurisation of oligofructoses, comprising the heating at a temperature 
from 72.degree. to 82.degree. C. for 6 to 300 s. 
Preferably the pasteurisation takes place at a temperature of 74.degree. to 
76.degree. C., most preferred about 75.degree. C. The period of heating is 
preferably from 8 to 250 s, more preferred 10 to 200 s. Preferably, 
nowhere in the process for pasteurisation (or food preparation) the 
temperature of the oligofructose exceeds 85.degree. C., in some 
embodiments it is even preferred that the temperature does not exceed 
80.degree. C. or even 78.degree. C. 
The present invention is preferably used for the pasteurisation of an 
aqueous paste comprising 10 to 50 percent by weight calculated on the 
total composition of an oligofructose and 40 to 90 wt % of water. 
Preferably the amount of oligofructose is from 20 to 45, more preferably 
from 30 to 40 percent by weight.

The oligofructose employed may not only contain fructose units in the chain 
and as terminal group, but also minor amounts of other monosaccharide 
units such as those e.g. derived from glucose. Also the oligofructose is 
preferably of the beta-2,1 type, more specifically it is inulin which may 
be obtained from plants such as e.g. Compositae species and fructans 
obtained from various micro-organisms as e.g. Aspergillus sydowii. Other 
suitable oligofructoses are e.g. irisin and lycorisin. Preferably the 
oligofructose employed contains on average 5-200 fructose units, more 
preferably 
8-70 fructose units e.g. 10 to 30 and less than 10, more preferably less 
than 5% w.w. of mono- and disaccharides. Although a minor amount of chain 
branching in the oligofructose does not seem to affect performance it is 
preferred that the oligofructose employed is substantially linear. 
If a paste is used, the particle size of the oligofructose agglomerates in 
the paste should preferably be in the order of magnitude of 0.5-20, 
preferably 1-5 micrometer which can be effected by suitable processing. 
The size of the primary oligofructose particles preferably is in the order 
of magnitude of 50 to 500 nm. 
Preferably the Stevens value of the paste after pasteurisation is more than 
50 g at 5.degree. C., more preferably more than 65 g, most preferable more 
than 70 or 100 g. Generally the Stevens value is less than 700 g, more 
general less than 600 g. The Stevens value may be obtained by analyzing 
samples with a Stevens LFRA Structure Analyzer (ex C. Stevens & Son 
Weighing Machines Ltd, London EC 1 V 7 LD, U.K.) and using a 4.4 mm probe. 
Similar preferred Stevens values apply to the food products containing the 
pasteurised oligofructoses according to the invention. 
Preferably the pasteurisation of the oligofructose material is followed by 
a cooling step. Preferred cooling conditions involve a reduction of the 
temperature to 20.degree. C. or lower in a time period of 1 to 600 s. 
Preferably the cooling takes place under shear for example at 200-2000 rpm 
in an A-unit. 
Pasteurised oligofructoses in accordance to the invention may suitably be 
used in food products. Examples of foodstuffs in which the pasteurised 
oligofructoses may be used, are spreads, in particular zero- or extremely 
low fat spreads (which contain less than about 20% of fat), dressings, 
i.e. spoonable or pourable dressings e.g. dressings of the 
mayonnaise-type, dairy and non-dairy creams, toppings, processed cheese, 
pates, semi-hard cheese, sauces, sweet spreads, pastry-margarines, ice 
cream. Preferred food products are ready to eat food products. Also 
preferred are food products packed in portions of 1-5000 g, for example 
10-1000 g, for example in tubs, bottles, wrappers, boxes etc. The level of 
pasteurised oligofructoses in food products is preferably from 0.1 to 50 
wt %, more preferred 10 to 45 wt %, most preferred 15 to 40 wt %. 
The pasteurisation of the oligofructoses may be done before addition of the 
other ingredients of the compositions, but equally possible is that the 
pasteurisation takes place in the presence of one or more of the remaining 
ingredients of the product. 
In a preferred embodiment of the invention, the pasteurised oligofructoses 
are used in food products containing biopolymer materials. Suitable 
biopolymer materials (excluding oligofructoses as defined above) are for 
example other carbohydrates (for example starches or gums) and proteins, 
some of which are more fully disclosed in EP-A-237 120, which is hereby 
incorporated by reference. Examples of such very suitable biopolymer 
materials are, gelatin, soy protein, milk protein, xanthan gum, carrageen, 
pectin, locust bean gum, (modified) starches (for example Paselli SA2, a 
modified starch ex AVEBE and N-oil) and microcrystalline cellulose. 
The amount of biopolymer in compositions of the invention is dependent on 
the desired degree of thickening or gelling and the presence of other 
ingredients in the composition. Usually the amount of biopolymer lies 
between 0.05 and 30%, mostly between 0.1 and 25% based on the weight of 
the product. If modified starch is present as the sole biopolymer 
material, the level is preferably from 5-20%, if used in combination with 
other biopolymer material their level is preferably lower, for example 0.5 
to 10 wt %. If other carbohydrates, for example gums are used, their level 
if preferably from 0.05 to 5 wt %. If gelling proteins, preferably 
gelatin, are used, their level is preferably from 0.5 to 10 wt %. 
Preferably, food products containing the pasteurised oligofructose 
according to the invention comprise generally less than 20 wt % of fat, 
more preferred from 0 to 10%, most preferred these food products are 
substantially free from fat or contain very low levels of fat (say from 
0.01 to 2 wt %). Suitable edible triglyceride materials are for example 
disclosed in Bailey's Industrial Oil and Fat Products, 1979. The use of 
highly unsaturated oils such as sunflower oil, soy bean oil or corn oil 
without added "hardstock" is preferred. For the purpose of the invention 
the term fat also includes other, especially non-digestible, fatty 
materials, for example sucrose fatty acid polyesters, which may be used as 
a replacement for part or all of the triglyceride material. 
Food products in accordance with the invention may optionally further 
comprise any of the conventional food ingredients such as salt, sugar or 
sweetening agents, acids, spices, bulking agents, flavouring materials, 
colouring materials, preserving agents and vegetable particles etc. 
Generally the balance of compositions of the invention will be water. The 
level of water may be from 30 to 90 wt %, but generally the level will be 
more than 50 wt %, more preferred more than 60 wt %. 
Food products according to the present invention may have improved 
rheological properties and at least one of the less favourable tendencies 
mentioned above is improved, in particular the tendency of losing 
structure upon shearing. These advantages are particularly apparent when 
relatively high levels of oligofructose are used (say 10 to 60 wt % based 
on the food product); more preferably these levels are used in combination 
with biopolymer materials. 
The invention is illustrated by the following examples. In the examples 
unless specified otherwise, all percentages and parts are based on weight. 
EXAMPLE 1 
A fat free spread was prepared from the following ingredients: 
36.0 parts inulin (Raftiline LS containing mainly 10-60 fructose units) 
1.5 parts NaCl 
0.12 parts potassium sorbate 
0.05 parts .beta.-carotene (1% water soluble solution) up to 100 parts 
water 
All the ingredients were mixed together with the exception of inulin and 
then added to cold water. When the ingredients were completely dissolved 
the inulin was added slowly to the solution. The suspension was then mixed 
for 5 minutes with a high energy mixer [Ultra turrax (trade name) type TP 
18/10]. During the mixing the pH was adjusted to 4.7 by adding a small 
amount of lactic acid. 
The mixture thus obtained was pasteurised for 130 s at 75.degree. C. and 
subsequently cooled to 5.degree. C. in an A-unit. 
The mixture so obtained was filled in tubs, which were immediately stored 
in a refrigerator at 5.degree. C. After one week storing the product was 
tested and showed a smooth texture and a very acceptable mouthfeel. The 
Stevens value of the product was determined and found to be 80 g. 
As a comparison, the same procedure was followed except that the product 
was pasteurised at 80.degree. C. A product was obtained having an 
unacceptable spread structure and a Stevens value of 35 g. 
EXAMPLE II 
A aqueous paste was prepared containing 35 wt % of Fibruline Instant ex 
Cosucra. The preparation of the paste involved the dispersing of the 
oligofructose at 60.degree. C. for 15 minutes followed by a period of 60 
minutes to dissolve the material completely. The pH is adjusted to 4.9 
using a 20% lactic acid solution. The paste is mixed for another 30 
minutes. 
The oligofructose was pasteurized at 75.degree. C. for 30 s. As a 
comparison the oligofructose was pasteurized at 80.degree. C. for 30 s. 
The DSC spectrum of the paste was determined using a Perkin-Elmer 7 series 
Thermal analysis system operated at 5.degree. C./min. The resulting 
spectrum is represented in FIG. 1. The oligofructose pasteurized at 
75.degree. C. showed a main peak in the spectrum, said peak having an 
onset of 75.degree. C. and a maximum peak height at 78.degree. C. The 
spectrum of the paste pasteurized at 80.degree. C. did not show this main 
peak. 
The oligofructoses as pasteurized at 75.degree. C. could suitably be 
applied in spreads providing products of a suitable hardness. The 
comparative oligofructoses pasteurized at 80.degree. C. resulted in spread 
products which were to soft. 
EXAMPLE III 
Example II was repeated with the following modifications: Raftiline LS was 
used as the oligofructose material and the pasteurization temperatures 
were 80.degree. C. and 85.degree. C. (comparison) . 
The DSC spectrum of the oligofructose pasteurized at 80.degree. C. showed a 
main peak having an onset of 77.degree. C. and a maximum at 80.degree. C. 
This peak was no longer present in the paste which was pasteurized at 
85.degree. C. 
Suitably spreads could be prepared with the oligofructose pasteurized at 
80.degree. C. The oligofructose pasteurized at 85.degree. C. resulted in 
too soft spreads.