Modification of Particle Morphology to Improve Product Functionality

• US 20080317913A1
• Filed: 07/20/2006
• Published: 12/25/2008
• Est. Priority Date: 07/20/2005
• Status: Active Grant

• Current Assignee: James S. Brophy, Linda Brophy
• Original Assignee: James S. Brophy, Linda Brophy
• Inventors: Brophy, Linda, Brophy, James S.
• Granted Patent: US 7,947,321 B2
• Time in Patent Office: Days
• US Class Current: 426/238
• CPC Class Codes: A23C 11/103 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• CPC Class Codes: A23C 3/073 by sonic or ultrasonic waves
• CPC Class Codes: A23C 9/123 using only microorganisms of the genus lactobacteriaceae; Yoghurt A23C9/13 takes precedence
• CPC Class Codes: A23G 9/327 characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides butter, dairy cream or milkfat A23G9/40
• CPC Class Codes: A23G 9/44 characterised by shape, structure or physical form liquid products, solid products in the form of powders, flakes or granules for making liquid products A23G9/52
• CPC Class Codes: A23L 11/07 Soya beans, e.g. oil-extracted soya bean flakes A23L11/30 takes precedence
• CPC Class Codes: A23L 11/65 Soy drinks
• CPC Class Codes: A23L 2/00 Non-alcoholic beverages; Dry compositions or concentrates therefor soup concentrates A23L23/10; Their preparation preparation of non-alcoholic beverages by removal of alcohol C12H3/00
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 5/32 using phonon wave energy, e.g. sound or ultrasonic waves
• CPC Class Codes: A23L 5/36 using irradiation with frequencies of more than 10 MHz

Abstract

A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

Claims

1-23. -23. (canceled)

24. A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy.

25. The method of claim 24, wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product.

26. The method of claim 24, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

27. The method of claim 26, wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product.

28. The method of claim 26, wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product.

29. The method of claim 26, wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product.

30. The method of claim 24, wherein the range of values for said sphericity is between about 0.36 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.8 microns to about 1.76 microns, the range of values for said shape is between about 0.135 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.91.

51. The product made by using the method of claim 24.

31. A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment.

32. The method of claim 31, wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product.

33. The method of claim 31, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

34. The method of claim 31, wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product.

35. The method of claim 31, wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product.

36. The method of claim 31, wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product.

52. The product made by using the method of claim 31.

37. A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy.

38. The method of claim 37, wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product.

39. The method of claim 37, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

40. The method of claim 39, wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product.

41. The method of claim 39, wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product.

42. The method of claim 39, wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product.

43. The method of claim 37, wherein the range of values for said sphericity is between about 0.70 to about 1.0, the range of values for said equivalent spherical diameter is between about 1.04 microns to about 2.4 microns, the range of values for shape is between about 0.14 to about 0.25, and the range of values for said aspect ratio is between about 0.89 to about 1.0.

44. The method of claim 37, wherein the range of values for said sphericity is between about 0.69 to about 1.0, the range of values for said equivalent spherical diameter is between about 0.72 microns to about 2.16 microns, the range of values for said shape is between about 0.148 to about 0.234, and the range of values for said aspect ratio is between about 0.78 to about 1.0.

53. The product made by using the method of claim 37.

45. A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment.

46. The method of claim 45, wherein the method further comprises processing the particles to more uniformly distribute the particles within the range of values as compared to control product.

47. The method of claim 45, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

48. The method of claim 47, wherein said percentage of particles in each class is between about 5% to about 75% greater than the control product.

49. The method of claim 47, wherein said percentage of particles in each class is between about 10% to about 60% greater than the control product.

50. The method of claim 47, wherein said percentage of particles in each class is between about 20% to about 50% greater than the control product.

54. The product made by using the method of claim 45

55. A product comprising dairy fat particles, said product, as compared to a control product, having an increased number of dairy fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof.

56. The product of claim 55, wherein the particles are more uniformly distributed within the range of values as compared to control product.

57. The product of claim 55, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

58. The product of claim 57, wherein said percentage of particles in each class within the range is between about 5% to about 75% greater than the control product.

59. The product of claim 57, wherein said percentage of particles in each class within the range is between about 10% to about 60% greater than the control product.

60. The product of claim 57, wherein said percentage of particles in each class within the range is between about 20% to about 50% greater than the control product.

61. The product of claim 55, wherein the range of values for said sphericity is between about 0.36 to about 0.88, the range of values for said equivalent spherical diameter is between about 0.8 microns to about 1.76 microns, the range of values for said shape is between about 0.135 to about 0.265, and the range of values for said aspect ratio is between about 0.59 to about 0.91.

62. A product comprising plant fat particles, said product, as compared to a control product, having an increased number of plant fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof.

63. The product of claim 62, wherein the particles are more uniformly distributed within the range of values as compared to control product.

64. The product of claim 62, wherein the range of values of at least one of the morphological properties comprises a number of classes, and the percentage of particles in each class within the range is at least about 1% greater than the percentage of particles in each class for the control product.

65. The product of claim 64, wherein said percentage of particles in each class within the range is between about 5% to about 75% greater than the control product.

66. The product of claim 64, wherein said percentage of particles in each class within the range is between about 10% to about 60% greater than the control product.

67. The product of claim 64, wherein said percentage of particles in each class within the range is between about 20% to about 50% greater than the control product.

68. The product of claim 62, wherein the range of values for said sphericity is between about 0.70 to about 1.0, the range of values for said equivalent spherical diameter is between about 1.04 microns to about 2.4 microns, the range of values for shape is between about 0.14 to about 0.25, and the range of values for said aspect ratio is between about 0.89 to about 1.0.

69. The product of claim 62, wherein the range of values for said sphericity is between about 0.69 to about 1.0, the range of values for said equivalent spherical diameter is between about 0.72 microns to about 2.16 microns, the range of values for said shape is between about 0.148 to about 0.234, and the range of values for said aspect ratio is between about 0.78 to about 1.0.