Process for the formation of plasticized proteinaceous materials and compositions containing the same

• US 5,882,702 A
• Filed: 09/24/1997
• Issued: 03/16/1999
• Est. Priority Date: 10/07/1996
• Status: Expired due to Term

• Current Assignee: Intercontinental Great Brands LLC (Mondelez International, Inc.)
• Original Assignee: Warner-Lambert Company (Pfizer Inc.)
• Inventors: Dave, Vipul Bhupendra, Vishwanathan, Arun, D'Ottavio, Nick Steve, Abdel-Malik, Magdy Malak
• Primary Examiner(s): BHAT, NINA NMN
• Application Number:
  US08/936,570
• Time in Patent Office: 538 Days
• Field of Search: 426/660, 426/656, 426/3, 426/519, 426/512, 436/86
• US Class Current: 426/3
• CPC Class Codes: A23G 2200/06 containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
• CPC Class Codes: A23G 2200/10 containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
• CPC Class Codes: A23G 3/346 Finished or semi-finished products in the form of powders, paste or liquids A23G3/343 takes precedence
• CPC Class Codes: A23G 4/00 Chewing gum
• CPC Class Codes: A23G 4/08 of the chewing gum base
• CPC Class Codes: A23G 4/14 containing peptides or proteins containing dairy products A23G4/16
• CPC Class Codes: A23J 3/00 Working-up of proteins for foodstuffs
• CPC Class Codes: A23J 3/22 by texturising
• CPC Class Codes: A23J 3/26 using extrusion or expansion
• CPC Class Codes: A23J 3/265 Texturising casein using extrusion or expansion

Abstract

Process for the formation of a plasticized proteinaceous material in which a plasticizer component is selectively matched with a protein component to form a blend. The blend is heated under controlled shear conditions to produce the plasticized proteinaceous material having the plasticizer component uniformly distributed within the protein component. The plasticized proteinaceous material is used for a variety of purposes including the production of gums and confectionery compositions.

Claims

1. A method of identifying compatible proteins and plasticizers for the formation of a plasticized proteinaceous material comprising

a) selecting a protein component;

b) determining the solubility parameter of the protein component defined by the Formula I

space="preserve" listing-type="equation">δ

.sub.1.sup.2 =δ

.sub.D1.sup.2 +δ

.sub.P1.sup.2 +δ

.sub.H1.sup.2 (I)

wherein

δ

₁ is the total solubility parameter value of the protein component;

δ

_D1 is the solubility parameter value contributed by dispersive forces of the protein component;

δ

_P1 is the solubility parameter value contributed by the polar forces of the protein component; and

δ

_H1 is the solubility parameter value contributed by hydrogen bonding forces of the protein component;

c) selecting a plasticizer component having a second solubility parameter defined by the Formula (II)

space="preserve" listing-type="equation">δ

.sub.2.sup.2 =δ

.sub.D2.sup.2 +δ

.sub.P2.sup.2 +δ

.sub.H2.sup.2 (II)

wherein

δ

₂ is the total solubility parameter value of the plasticizer component;

δ

_D2 is the solubility parameter value contributed by dispersive forces of the plasticizer component;

δ

_P2 is the solubility parameter value contributed by the polar forces of the plasticizer component; and

δ

_H2 is the solubility parameter value contributed by hydrogen bonding forces of the plasticizer component;

and matching a protein component with a plasticizer component wherein at least one of the following pairs of solubility parameter values δ

₁ -δ

₂, δ

_D1 -δ

_D2, δ

_P1 -δ

_P2 and δ

_H1 -δ

_H2 are within 15% of each other.

2. The method of claim 1 wherein at least one of the pairs of solubility parameter values are within 10% of each other.

3. The method of claim 1 wherein δ

₁ and δ

₂ are within 15% of each other.

4. The method of claim 1 wherein δ

_D1 and δ

_D2 are within 15% of each other.

5. The method of claim 1 further comprising calculating the free volume of the matched protein and plasticizer components in accordance with the Formula (III)

6. A method of producing a plasticized proteinaceous material comprising:

a) selecting a protein component having a first solubility parameter defined by the Formula (I)

space="preserve" listing-type="equation">δ

.sub.1.sup.2 =δ

.sub.D1.sup.2 +δ

.sub.P1.sup.2 +δ

.sub.H1.sup.2 (I)

wherein

δ

₁ is the total solubility parameter value of the protein component;

δ

_D1 is the solubility parameter value contributed by dispersive forces of the protein component;

δ

_P1 is the solubility parameter value contributed by the polar forces of the protein component;

δ

_H1 is the solubility parameter value contributed by hydrogen bonding forces of the protein component;

b) selecting a plasticizer component having a second solubility parameter defined by the Formula (II)

space="preserve" listing-type="equation">δ

.sub.2.sup.2 =δ

.sub.D2.sup.2 +δ

.sub.P2.sup.2 +δ

.sub.H2.sup.2 (II)

wherein

δ

₂ is the total solubility parameter value of the plasticizer component;

δ

_D2 is the solubility parameter value contributed by dispersive forces of the plasticizer component;

δ

_P2 is the solubility parameter value contributed by the polar forces of the plasticizer component; and

δ

_H2 is the solubility parameter value contributed by hydrogen bonding forces of the plasticizer component;

wherein at least one of the following pairs of solubility parameter values δ

₁ -δ

₂, δ

_D1 -δ

_D2, δ

_P1 -δ

_P2, and δ

_H1 -δ

_H2 are with 15% of each other,

c) combining the matched protein and plasticizer components to form a blend and treating the blend to form a plasticized proteinaceous material wherein the plasticizer component is uniformly dispersed within the protein component.

7. The method of claim 6 wherein at least one of the pairs of solubility parameter values are within 10% of each other.

8. The method of claim 6 where δ

₁ and δ

₂ are within 15% of each other.

9. The method of claim 6 wherein δ

_D1 and δ

_D2 are within 15% of each other.

10. The method of claim 6 further comprising calculating the free volume of the matched protein and plasticizer components in accordance with Formula (III)

11. The method of claim 6 wherein the step of treating the blend comprises heating the blend at a temperature of from about 20°

to 140°

C. under controlled shear conditions.

12. The method of claim 11 comprising heating the blend at a temperature of from about 20°

to 120°

C.

13. The method of claim 11 comprising treating the blend in a closed mixer or extruder.

14. The method of claim 13 comprising contacting the blend with roller blades.

15. The method of claim 6 further comprising selecting a desired glass transition temperature for the plasticized proteinaceous material and selecting the amount of the protein component and plasticizer component in accordance with Formula (IV) ##EQU3## wherein T_gmix =is the selected glass transition temperature of the plasticized proteinaceous material;

α

_d is the coefficient of thermal expansion of the plasticizer component;

α

_p is the coefficient of thermal expansion of the protein component;

V_d is the volume fraction of the plasticizer component;

Tg_d is the glass transition temperature of the plasticizer component; and

Tg_p is the glass transition temperature of the protein component.

16. The method of claim 6 wherein the amount of the protein component is at least 40% by weight based on the total weight of the blend.

17. The method of claim 16 wherein the amount of the protein component is at least 50% by weight based on the total weight of the blend.

18. The method of claim 17 wherein the amount of the protein component is from about 60 to 75% by weight based on the total weight of the blend.

19. The method of claim 6 wherein the protein component is water soluble.

20. The method of claim 6 wherein the protein component is water insoluble.

21. The method of claim 6 wherein the protein component is selected from the group consisting of grain proteins, animal proteins, egg proteins and milk proteins.

22. The method of claim 21 wherein the protein component is a grain protein selected from the group consisting of zein, glutenin, gliadin and mixtures thereof.

23. The method of claim 21 wherein the egg and milk protein components are selected from the group consisting of gelatin, egg albumin, lactalbumin, casein, sodium caseinate, whey and mixtures thereof.

24. The method of claim 6 wherein the plasticizer component is at least one organic plasticizer.

25. The method of claim 24 wherein the organic plasticizers are selected from the group consisting of propylene glycol, ethylene glycol, acetic acid, lactic acid, polypropylene glycol, polyethylene glycol, glycerol and ethanol and mixtures thereof.

26. The method of claim 19 further comprising reacting the water soluble protein with a cross-linking agent to form a water insoluble protein.

27. A plasticized proteinaceous material produced by the method of claim 6.

37. The method of claim 26 comprising heating the blend at a temperature of from about 20°

to 120°

C.

28. A plasticized proteinaceous material comprising a protein component and a plasticizer component wherein a solid state blend of the protein component and the plasticizer component have been heated under controlled shear conditions at a temperature of from about 20°

C. to about 140°

C. to form the plasticized proteinaceous material.

29. The plasticized proteinaceous material of claim 28 wherein the protein component includes zein, glutenin or gliadin.

30. The plasticized proteinaceous material of claim 28 wherein the plasticizer component is at least one organic plasticizer.

31. A method of forming a gum or confectionery composition comprising:

a) selecting a protein component;

b) determining the solubility parameter of the protein component defined by the Formula (I)

space="preserve" listing-type="equation">δ

.sub.1.sup.2 =δ

.sub.D1.sup.2 +δ

.sub.P1.sup.2 +δ

.sub.H1.sup.2 (I)

wherein

δ

₁ is the total solubility parameter value of the protein component;

δ

_D1 is the solubility parameter value contributed by dispersive forces of the protein component;

δ

_P1 is the solubility parameter value contributed by the polar forces of the protein component; and

δ

_H1 is the solubility parameter value contributed by hydrogen bonding forces of the protein component;

c) selecting a plasticizer component by a second solubility parameter defined by the Formula (II)

space="preserve" listing-type="equation">δ

.sub.2.sup.2 =δ

.sub.D2.sup.2 +δ

.sub.P2.sup.2 +δ

.sub.H2.sup.2 (II)

wherein

δ

₂ is the total solubility parameter value of the plasticizer component;

δ

_D2 is the solubility parameter value contributed by dispersive forces of the plasticizer component;

δ

_P2 is the solubility parameter value contributed by the polar forces of the plasticizer component; and

δ

_H2 is the solubility parameter value contributed by hydrogen bonding of the plasticizer component;

wherein at least one of the following pairs of solubility parameter values δ

₁ -δ

₂, δ

_D1 -δ

_D2, δ

_P1 -δ

_P2, and δ

_H1 -δ

_H2 are within 15% of each other;

d) combining the matched protein and plasticizer components to form a blend;

e) treating the blend to form a plasticized proteinaceous material wherein the plasticizer is uniformly dispersed within the protein; and

f) combining the plasticized proteinaceous material with other ingredients sufficient to form said gum or confectionery composition.

32. The method of claim 31 wherein the pairs of solubility parameter values are within 10% of each other.

33. The method of claim 31 wherein δ

₁ and δ

₂ are within 15% of each other.

34. The method of claim 31 wherein δ

_D1 and δ

_D2 are within 15% of each other.

35. The method of claim 31 further comprising calculating the free volume of the matched protein component and plasticizer component in accordance with Formula III

36. The method of claim 31 wherein the step of treating the blend comprises heating the blend at a temperature of from about 20°

to 140°

C. under controlled shear conditions.

38. The method of claim 36 comprising treating the blend in a closed mixer or extruder.

39. The method of claim 38 comprising contacting the blend with roller blades.

40. The method of claim 31 further comprising selecting a desired glass transition temperature for the plasticized proteinaceous material and selecting the amount of the protein component and plasticizer component in accordance with Formula (IV) ##EQU4## wherein T_gmix =is the selected glass transition temperature of the plasticized proteinaceous material;

α

_d is the coefficient of thermal expansion of the plasticizer component;

α

_p is the coefficient of thermal expansion of the protein component;

V_d is the volume fraction of the plasticizer component;

Tg_d is the glass transition temperature of the plasticizer component; and

Tg_p is the glass transition temperature of the protein component.

41. The method of claim 40 wherein the amount of the protein component is at least 40% by weight based on the total weight of the blend.

42. The method of claim 41 wherein the amount of the protein component is at least 50% by weight based on the total weight of the blend.

43. The method of claim 42 wherein the amount of the protein component is from about 60 to 75% by weight on the total weight of the blend.

44. The method of the claim 31 wherein the protein component is water soluble.

45. The method of claim 31 wherein the protein component is water insoluble.

46. The method of claim 31 wherein the protein component is selected from the group consisting of grain proteins, animal proteins and egg and milk proteins.

47. The method of claim 46 wherein the grain proteins are selected from the group consisting of zein, glutenin, gliadin and mixtures thereof.

48. The method of claim 46 wherein the egg and milk proteins are selected from the group consisting of gelatin, egg albumin, lactalbumin, casein, sodium caseinate, whey and mixtures thereof.

49. The method of claim 31 wherein the plasticizer component is at least one organic plasticizer.

50. The method of claim 49 wherein the organic plasticizers are selected from the group consisting of propylene glycol, ethylene glycol, acetic acid, lactic acid, polypropylene glycol, polyethylene glycol, glycerol and ethanol.

51. The method of claim 44 further comprising reacting the water soluble protein with a cross-linking agent to form a water insoluble protein.

52. A gum produced by the method of claim 31.

53. The gum of claim 52 which is biodegradable, edible or both biodegradable and edible.

54. A confectionery composition produced by the method of claim 31.