High Performance Gellan Gums and Methods for Production Thereof

• US 20080145505A1
• Filed: 12/15/2006
• Published: 06/19/2008
• Est. Priority Date: 12/15/2006
• Status: Active Grant

• Current Assignee: Cp Kelco (JM Huber Corporation)
• Original Assignee: Cp Kelco (JM Huber Corporation)
• Inventors: Bezanson, Ralph D., Dominik, Bradley S., Baldwin, William C., Dimasi, Don, Yuan, C. Ronnie, Grazela, Andrew J., Jackson, Daniel E.
• Granted Patent: US 8,231,921 B2
• Time in Patent Office: Days
• US Class Current: 426/576
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23L 2/02 containing fruit or vegetable juices
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 21/15 derived from fruit or vegetable juices
• CPC Class Codes: A23L 29/272 Gellan
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/5054 Gellan
• CPC Class Codes: A23V 2250/507 Locust bean, carob
• CPC Class Codes: A23V 2250/5086 Xanthan
• CPC Class Codes: C12P 19/04 Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds

Abstract

The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm², i.e. from about 117 g/cm² to about 400 g/cm². The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.

Claims

1. A process for preparing a gellan gum comprising the steps of:

a. fermenting Sphingomonas elodea in a fermentation broth;

b. clarifying the fermentation broth by a chemical/enzymatic process;

c. deacylating the clarified fermentation broth with a caustic agent; and

d. precipitating the gellan gum from the fermentation broth.

2. The process of claim 1, wherein the precipitated gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm².

3. The process of claim 1, wherein the precipitated gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 325 g/cm².

4. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm².

5. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 125 g/cm².

6. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 150 g/cm².

7. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 175 g/cm².

8. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 200 g/cm².

9. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 225 g/cm².

10. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 250 g/cm².

11. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 275 g/cm².

12. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 300 g/cm².

13. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 325 g/cm².

14. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength from about 117 g/cm² to about 400 g/cm².

15. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength from about 117 g/cm² to about 156 g/cm².

16. The process of claim 1, wherein the precipitated gellan gum has a 0.1% gellan gum curdmeter gel strength from about 125 g/cm² to about 250 g/cm².

17. The process of claim 1, wherein the S. elodea is a PHB-deficient strain.

18. The process of claim 1 or claim 17, wherein the clarification step comprises the steps of:

a. heating to a temperature range from about 30°

C. to about 70°

C.;

b. treating with one or more antioxidants in combination with one or more chelating agents and a lysozyme enzyme;

c. treating with one or more surfactants; and

d. treating with a protease enzyme.

19. The process of claim 18, wherein the antioxidant is sodium sulfite.

20. The process of claim 18, wherein the chelating agent is selected from the group consisting of disodium ethylenediamine tetraacetate, dipotassium ethylenediamine tetraacetate, tetrasodium ethylenediamine tetraacetate, tetrapotassium ethylenediamine tetraacetate, citric acid, trisodium citrate, tripotassium citrate, sodium hexametaphosphate, potassium hexametaphosphate, sodium polyphosphate, potassium polyphosphate, sodium pyrophosphate, potassium pyrophosphate, monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium bicarbonate, sodium carbonate, potassium carbonate, potassium bicarbonate, a cationic ion exchange resin, ethylenediamine dihydrochloride, ethylenediamine diacetate, ethylenediamine lithium salt, and ethylenediamine dihydroiodide.

21. The process of claim 18, wherein the chelating agent is disodium ethylenediamine tetraacetate.

22. The process of claim 18, wherein the chelating agent is citric acid.

23. The process of claim 18, wherein the surfactant is selected from the group consisting of sodium dodecyl sulfate, polyoxyethylenesorbitan monooleate, lecithin, monoglycerides, tartaric esters of monoglycerides, phosphated monoglycerides, lactylated monoglycerides, acetylated monoglycerides, succinylated monoglycerides, ethoxylated monoglycerides, sorbitan esters, polysorbates, polyglycerol esters, sucrose esters, sodium stearoyl lactylate, and propylene glycol esters.

24. The process of claim 18, wherein the surfactant is sodium dodecyl sulfate.

25. The process of claim 1 or claim 17, wherein the caustic agent is selected from the group consisting of potassium hydroxide, sodium hydroxide, and trisodium phosphate.

26. The process of claim 1 or claim 17, wherein the caustic agent is potassium hydroxide.

27. A gellan gum prepared by the process of claim 1 or claim 17.

28. The gellan gum of claim 27, wherein the gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm².

29. The gellan gum of claim 27, wherein the gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 325 g/cm².

30. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm².

31. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 125 g/cm².

32. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 150 g/cm².

33. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 175 g/cm².

34. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 200 g/cm².

35. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 225 g/cm².

36. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of a at least bout 250 g/cm².

37. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 275 g/cm².

38. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 300 g/cm².

39. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 325 g/cm².

40. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength from about 117 g/cm² to about 400 g/cm².

41. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength from about 117 g/cm² to about 156 g/cm².

42. The gellan gum of claim 27, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength from about 125 g/cm² to about 250 g/cm².

81. An industrial product comprising the gellan gum of claim 27.

82. The industrial product of claim 81, wherein the product is selected from the group consisting of beverages, confections, jams and jellies, fabricated foods, water-based gels, pie fillings, dessert gels, icings, yogurts, puddings, whips, creamers, gelled milks, and ice creams.

83. The industrial product of claim 81, wherein the product is selected from the group consisting of gelled pet foods, microbial and tissue culture media, liquid cleaners, toothpastes, soaps and body washes, deodorant gels, air freshener gels, and soft capsules.

84. The industrial product of claim 81, wherein the gellan gum is used in a concentration from about 15% to about 90% less than a concentration of a currently available commercial low acyl gellan gum used in the industrial product.

85. The industrial product of claim 81, wherein the gellan gum is used in a concentration from about 20% to about 85% less than a concentration of a currently available commercial low acyl gellan gum used in the industrial product.

86. The industrial product of claim 81, wherein the gellan gum is used in a concentration from about 25% to about 75% less than a concentration of a currently available commercial low acyl gellan gum used in the industrial product.

87. The industrial product of claim 81, wherein the gellan gum is used in a concentration from about 30% to about 65% less than a concentration of a currently available commercial low acyl gellan gum used in the industrial product.

88. The industrial product of claim 81, wherein the gellan gum is used in a concentration from about 35% to about 55% less than a concentration of a currently available commercial low acyl gellan gum used in the industrial product.

89. The industrial product of claim 81, wherein the gellan gum is used in conjunction with at least one gelling hydrocolloid selected from the group consisting of carrageenan, locust bean gum, konjac, and xantham gum.

43. A gellan gum comprising a total acyl content of less than about 2.0%, wherein the gellan gum has a 0.2% gellan gum curdmeter gel strength of at least about 300 g/cm².

44. (canceled)

45. A gellan gum comprising a total acyl content of less than about 2.0%, wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm².

46-68. -68. (canceled)

69. A gellan gum comprising a total acyl content from about 2.0% to about 15%, wherein the gellan gum rehydrated at 1% in water has a light transmittance of at least about 60%.

70-80. -80. (canceled)

90. A process for preparing a gellan gum comprising the steps of:

a. fermenting Sphingomonas elodea in a fermentation broth;

b. deacylating the clarified fermentation broth with a caustic agent;

c. clarifying the fermentation broth by filtration; and

d. precipitating the gellan gum from the clarified fermentation broth;

wherein the gellan gum has a 0.1% gellan gum curdmeter gel strength of at least about 117 g/cm².

91-92. -92. (canceled)