Coated food

• US 5,972,399 A
• Filed: 02/04/1998
• Issued: 10/26/1999
• Est. Priority Date: 10/02/1995
• Status: Expired due to Fees

• Current Assignee: Hercules Incorporated (Ashland Global Holdings, Inc.)
• Original Assignee: Hercules Incorporated (Ashland Global Holdings, Inc.)
• Inventors: Veenstra, Jan, McNabola, William Thomas, De Vries, Hielke Tjeerd, Lapre, John Arthur
• Primary Examiner(s): TRAN, LIEN THUY
• Application Number:
  US09/018,493
• Time in Patent Office: 629 Days
• Field of Search: 426/89, 426/293, 426/302, 426/305, 426/577, 426/575, 426/578, 426/557, 426/615
• US Class Current: 426/302
• CPC Class Codes: A23L 29/212 Starch; Modified starch; Starch derivatives, e.g. esters or ethers containing starch hydrolysates, e.g. dextrin, A23L29/30
• CPC Class Codes: A23L 33/20 Reducing nutritive value; Dietetic products with reduced nutritive value
• CPC Class Codes: A23L 7/109 Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/122 Coated, filled, multilayered or hollow ready-to-eat cereals
• CPC Class Codes: A23L 7/1963 coated with a layer
• CPC Class Codes: A23L 7/198 Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• CPC Class Codes: A23P 10/30 Encapsulation of particles, e.g. foodstuff additives
• CPC Class Codes: A23P 20/105 Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol

Abstract

A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core'"'"'s glycemic response.

Claims

1. A ready to eat, nonfried food comprising:

(a) a cooked and hydrated core comprising a carbohydrate; and

(b) a coating that is substantially insoluble in boiling water and substantially reduces the glycemic response of the core, the coating comprising a cation crosslinked polysaccharide which has been crosslinked during cooking and hydrating of the core.

2. The ready to eat, nonfried food of claim 1, wherein the glycemic response of the core is reduced by at least about 15% 30 minutes after initiation of the digestion when compared with the degree of in vitro starch digestion of the cooked and hydrated core that is not coated with the coating comprising a cation crosslinked polysaccharide.

3. The ready to eat, nonfried food of claim 1, wherein the glycemic response of the core is reduced by at least about 15% 60 minutes after initiation of the digestion when compared with the degree of in vitro starch digestion of the cooked and hydrated core that is not coated with the coating comprising a cation crosslinked polysaccharide.

4. The ready to eat, nonfried food of claim 1 wherein the coating covers at least about 50% of the surface area of the core.

5. The ready to eat, nonfried food of claim 1 wherein the coating covers at least substantially all of the surface area of the core.

6. The ready to eat, nonfried food of claim 1 wherein the polysaccharide comprises at least one member selected from the group consisting of alginates, alginic acid, pectins, pectinic acid, pectinates, pectates, polygalacturonic acid, carrageenans, crosslinkable cellulose and derivatives thereof, xanthan gum, agar, crosslinkable starch, and crosslinkable guar gum.

7. The ready to eat, nonfried food of claim 1 wherein the polysaccharide comprises at least one member selected from the group consisting of alginates, alginic acid, pectins, pectinic acid, pectinates, and pectates.

8. The ready to eat, nonfried food of claim 1 wherein the cation comprises at least one member selected from the group consisting of calcium and magnesium.

9. The ready to eat, nonfried food of claim 1 wherein the cation crosslinked polysaccharide comprises about 0.01-5% of the weight of the food, on a dry weight basis.

10. The ready to eat, nonfried food of claim 1 wherein the cation crosslinked polysaccharide comprises about 1-3% of the weight of the food, on a dry weight basis.

11. The ready to eat, nonfried food of claim 1 wherein the core comprises at least about 10% of the weight of the food, on a dry weight basis.

12. The ready to eat, nonfried food of claim 1 wherein the core comprises at least one member selected from the group consisting of rice, pasta, vegetables, and flour granules.

13. The ready to eat, nonfried food of claim 1 wherein the core comprises rice.

14. The ready to eat, nonfried food of claim 1 wherein the core has an elongate shape with a cross sectional area of no more than about 0.1 cm².

15. The ready to eat, nonfried food of claim 14 wherein the core comprises spaghetti.

16. The ready to eat, nonfried food of claim 14 wherein the core has a longest dimension of not more than about 1 cm.

17. The ready to eat, nonfried food of claim 1 wherein the carbohydrate comprises at least one member selected from the group consisting of peptidoglycans, polysaccharides, oligosaccharides, disaccharides, monosaccharides, and sugar alcohols.

18. The ready to eat, nonfried food of claim 1 wherein the carbohydrate comprises at least one member selected from the group consisting of starch, dextrin, sucrose, mannose, maltose, glucose, fructose, lactitol, xylitol, lactose, sorbitol, and mannitol.

19. A food preparation for cooking in an aqueous medium comprising a core comprising a carbohydrate coated with a coating comprising a crosslinkable polysaccharide, the food preparation being suspended in an aqueous medium at boiling temperature, the aqueous medium containing cations for crosslinking the crosslinkable polysaccharide.

20. The food preparation of claim 19 wherein the core comprises rice.

21. The food preparation of claim 19 wherein the core has an elongate shape with a cross sectional area of no more than about 0.1 cm².

22. The food preparation of claim 21 wherein the core comprises spaghetti.

23. The food preparation of claim 21 wherein the core has a longest dimension of not more than about 1 cm.

24. The food preparation of claim 19 wherein the crosslinkable polysaccharide comprises at least one member selected from the group consisting of alginates, alginic acid, pectins, pectinic acid, pectinates, pectates, polygalacturonic acid, carrageenans, crosslinkable cellulose and derivatives thereof, xanthan gum, agar, crosslinkable starch, and crosslinkable guar gum.

25. The food preparation of claim 19 wherein the polysaccharide comprises at least one member selected from the group consisting of alginates, alginic acid, pectins, pectinic acid, pectinates, and pectates.

26. The food preparation of claim 19 wherein the cations comprise at least one member selected from the group consisting of calcium cations and magnesium cations.

27. The food preparation of claim 19 wherein the crosslinkable polysaccharide comprises about 0.01-10% of the weight of the food on a dry weight basis.

28. The food preparation of claim 19 wherein the crosslinkable polysaccharide comprises about 0.1-5% of the weight of the food on a dry weight basis.

29. The food preparation of claim 19 wherein the core comprises at least about 10% of the weight of the food on a dry basis.

30. The food preparation of claim 19 wherein the core comprises at least one member selected from the group consisting of rice, pasta, vegetables and flour granules.

31. The food preparation of claim 19 wherein the carbohydrate comprises at least one member selected from the group consisting of peptidoglycans, polysaccharides, oligosaccharides, disaccharides, monosaccharides, and sugar alcohols.

32. The food preparation of claim 19 wherein the carbohydrate comprises at least one member selected from the group consisting of starch, dextrin, sucrose, mannose, maltose, glucose, fructose, lactitol, xylitol, lactose, sorbitol, and mannitol.