GELLING SYSTEM COMPRISING CARRAGEENAN AND COCONUT ENDOSPERM

Abstract: An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is also disclosed.

Description: GELLING SYSTEM COMPRISING CARRAGEENAN AND COCONUT ENDOSPERM A variety of materials have been reported which demonstrate synergism with kappa-carrageenan. These include locust bean gum which, when blended with carrageenan, gives water gels with a more gelatine-like texture and decreased syneresis when compared to pure carrageenan gels. It has now been found that the endosperm of the coconut ( Cocos nucifera) when blended with kappa-carrageenan gives firm elastic hydrous gels demonstrating outstanding synergism. This invention embraces all gels in which these two components are present in synergistic quantities. Fresh coconut endosperm has a typical nutrient distribution of water (35%), oil (44%), protein (6%), sugars (7%) , fibre (3%) and ash (1%) . It has been found that the endosperm can be used directly in food systems together with carrageenan to give the desired gel texture. Alternatively it can be used in the form of a defatted dried flour or as full fat desiccated coconut to give the same effect. Freshly prepared endosperm has the highest degree of gelling functionality but more degraded materials can be used if the concentration is approximately adjusted. Examples of degraded materials include excessively heated or enzymatically treated endosperm where the cellular structure of the flesh is partially destroyed to facilitate coconut oil -recovery from copra. Degradation may also occur during the preparation of copra. Copra is sun dried coconut endosperm. When the sun drying conditions are poor, microbial spoilage may degrade the coconut flesh. To obtain an acceptable elastic gel, the preferred ratio (expressed on a dry, fat free weight basis) of carrageenan to coconut to give a synergistic effect is at least 1, with no significant upper limit, but preferably from 1 to 200 parts, of coconut for each 10 parts of carrageenan. The most preferred ratios are between 5 and 100 parts of coconut for each 10 parts of carrageenan. The preferred total concentration of carrageenan and coconut (on a dry fat free weight basis) to give a gel is at least 0.1 parts, with no significant upper limit, but preferably in the range 0.1 to 10 parts, by weight powder added to 100 parts water. The most preferred range is 0.5 to 5 parts powder to 100 parts water. These ratios refer to the use of good quality, dry, fat free coconut material such as the material prepared in Example 1 below. If degraded material were to be included either as a portion or the whole of the coconut component of the gel then levels greater than the preferred levels described above may be required to give the desired effect, and this invention includes the use of equivalent quantities of degraded materials. The following examples describe the methods of preparation of the coconut- together with the process for using the coconut material and the attributes of the products obtained. In all examples the levels of inclusion of any coconut material are adjusted to the inclusion levels of the fat and moisture free material described in Example 1. Example 1 This example described the preparation and use of defatted dried coconut flour. Coconuts were obtained from the local market and the white flesh or endosperm recovered. The endosperm was finely ground and repeatedly extracted with acetone to remove the fat and water. The coconut powder (lg) was heated to 121°C for 15 minutes in the presence of kappa- carrageenan (0.6g) and distilled water (98.4g) . On cooling, a strong elastic gel was formed. When Example 1 was repeated omitting the coconut powder a very weak gel was formed. These examples demonstrate that carrageenans and coconut endosperm have a synergistic relationship. Example 2 This example describes the preparation and application of mechanically defatted copra cake. Dried coconut endosperm known as copra was crushed to form a powder. The powdered copra was heated to 120°C and using techniques widely known in the art of oilseed processing, and passed through a hydraulic press or expeller to remove most of the oil. The copra press cake or meal was then extracted with distilled water at 95°C for 60 minutes. The extract obtained by this process was dried to a powder. The powder obtained was blended with kappa carrageenan and water within the preferred proportions above described and heated to 85°C. On cooling, useful elastic food gels were formed. E ample 3 This example describes the use of fresh coconut to give a dessert product. Fresh coconut endosperm (40g) was finely ground and added to skimmed milk (lOOg) to which had been added carrageenan (0.2g), sugar (50g) and sodium tripolyphosphate (0.2g) . The formulation was processed at 121°C for 15 minutes. On cooling, a coconut milk gel had formed. When Example 3 was repeated omitting the coconut a thickened milk product was obtained but without the gel structure conferred by the coconut and the carrageenan acting synergistically. Sxample 4 This example described the preparation of a canned meat product. Minced beef (200g) was blended with kappa-carrageenan (0.8g), coconut powder as -prepared in Example 1 (1.6g) and 200g of water containing sodium tripolyphosphate (l.Og), sodium chloride (l.Og) and potassium chloride (0.8g) . The blend was thermally processed at 129°C for 55 minutes in a can. On cooling, a gelled meat product was obtained. Although this invention is primarily concerned with gels formed with coconut and carrageenan, it includes gels with other components in which the characteristic synergism of the two aforementioned components is found. Thus, it is also possible to make gels using carrageenan and coconut together with a third component such as a galactomannan- or glucomannan-containing material, for example locust bean gum, cassia gum or konjac mannan. In this case lesser amounts of the galactomannan- or glucomannan-containing material are added to form gels with carrageenan and coconut than would be added to form gels with carrageenan alone to give a gel of similar elastic structure. Such gels can be produced from carrageenan and at least one galactomannan- or glucomannan-containing material in which, for each 100 parts by weight of coconut additionally present in the gel, the level of galactomannan-or glucomannan-containing material in the gel is reduced by between 1 and 100 parts, preferably by between 2 and 20 parts and most preferably by between 5 and 10 parts. The following is an example of such a ternary formulation. Example 5 Carrageenan (0.7g), locust bean gum (0.25g) and copra press cake (1.6g) were dispersed in lOOg of distilled water and heated at 121°C for 15 minutes with constant agitation. On cooling, a firm elastic gel was formed. By way of comparison, carrageenan (0.7g) and locust bean gum (0.41g) were dispersed in lOOg of distilled water and heated at 121°C for 15 minutes with constant agitation. The gel formed was of similar characteristics to the one formed containing copra press cake and reduced level of locust bean gum.

Claims: C L A I M S : 1. An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan. 2. A gel according to claim l incorporating meat or other nutritious material and forming a gelled food product. 3. A gel according to claim 1 or 2 containing (on a dry, fat free weight basis) at least 1 part, preferably at least 5 parts, coconut per 10 parts carrageenan, or an equivalent amount of degraded coconut material. 4. A gel according to any preceding claim containing (on a dry, fat free weight basis) from 1 to 200, preferably from 5 to 100 parts, coconut per 10 parts carrageenan, or an equivalent amount of degraded coconut material. 5. A gel according to any preceding claim containing (on a dry, fat free weight basis) at least 0.1 parts, preferably at least 0.5 parts, in total of coconut and carrageenan per 100 parts water, or an equivalent total amount of degraded coconut material and carrageenan. 6. A gel according to any preceding claim containing (on a dry, fat free weight basis) from 0.1 to 10 parts, preferably 0.5 to 5 parts, in total of coconut and carrageenan per 100 parts water, or an equivalent total amount of degraded coconut material and carrageenan. 7. A gel according to any preceding claim which additionally contains a galactomannan- or glucomannan- containing material. 8. An elastic hydrous gel comprising carrageenan and a galactomannan- or glucomannan-containing material and additionally incorporating coconut endosperm in a synergistic quantity. 9. A gel according to any of any preceding claim which has been pasteurized or sterilized by heat. 10. A process for producing an elastic hydrous gel which comprises dispersing in water particulate coconut endosperm and carrageenan, and heating the dispersion until a gel is formed. 11. A process according to Claim 10 in which the coconut is in the form of ground fresh endosperm, defatted dried coconut flour, or ground copra or desiccated coconut. 12. A process according to Claim 11 in which (on a dry, fat free weight basis) at least 0.1 parts, preferably at least 0.5 parts, in total of carrageenan and coconut are added to 100 parts water, the dry, fat free weight ratio being at least 1 part, preferably at least 5 parts, coconut per 10 parts carrageenan, or equivalent amounts in the case of degraded coconut material. 13. A process according to Claim 12 in which (on a dry, fat free weight basis) from 0.1 to 10 parts, preferably from 0.5 to 5 parts, in total of carrageenan and coconut are added to 100 parts water. 1 . A process according to Claim 10 or 13 in which the dry, fat free weight ratio is from 1 to 200 parts, preferably between 5 and 100 parts, coconut per 10 parts carrageenan, or equivalent amounts in the case of degraded coconut material. 15. A process according to any of Claims 10 to 14 in which a galactomannan- or glucomannan-containing material is additionally dispersed in the water along with the coconut endosperm and carrageenan. 16. A process according to any of Claims 10 to 15 in which the gel is heat treated by pasteurization or sterilization. 17. A process according to any of Claims 10 to 16 in which meat or other nutritious material is incorporated in the gel to constitute a food product. 18. Use of a gel according to any of Claims 1 to 9 in the processing of foodstuffs or animal feeds.

Inventors: HARFORD STEPHEN, SPEIRS CHARLES IVIE, HARFORD, STEPHEN, SPEIRS, CHARLES, IVIE
Applicants: HARFORD STEPHEN, MARS G B LTD, SPEIRS CHARLES IVIE, HARFORD, STEPHEN, MARS G.B. LIMITED, SPEIRS, CHARLES, IVIE
Application year: 1996
Main classification: A23L1
IPC codes: A23C9, A23K1, A23L1