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United States Patent (19) 11 Patent Number: 4,980,193 Tuason, Jr

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United States Patent (19) 11 Patent Number: 4,980,193 Tuason, Jr United States Patent (19) 11 Patent Number: 4,980,193 Tuason, Jr. et al. 45 Date of Patent: Dec. 25, 1990 54 MICROCRYSTALLINE CELLULOSE-BASED 3,573,058 3/1971 Tiemstra ................................... 99/ STABLIZER SYSTEM FOR ORY MX 3,684,523 8/1972 McGinley et al. 426/573 INSTANT CHOCOLATE DRINK 3,860,730 1/1975 Warkentin ..... 426/7 3,928,252 12/1975 Rigler et al. ... 426/573 75 Inventors: Domingo C. Tuason, Jr., Bensalem; 4,199,610 4/1980 Hughes et al. 426/590 Emanuel J. McGinley, Morrisville, 4,216,242 8/1980 Braverman .... 426/573 both of Pa. 4,311,717 1/1982 McGinley .. 426/584 4,415,599 11/1983 Bos ................. ... 426/573 (73) Assignee: FMX Corporation, Philadelphia, Pa. 4,859,484 8/1989 Bielskis et al. ... 426/573 21 Appl. No.: 438,137 FOREIGN PATENT DOCUMENTS 22) Filed: Nov. 16, 1989 96.1398 8/1960 United Kingdom . Related U.S. Application Data Primary Examiner-Donald E. Czaja Assistant Examiner-Helen Pratt 63 Continuation-in-part of Ser. No. 208,344, Jun. 17, 1988, Attorney, Agent, or Firm-Stanford M. Back; Patrick C. abandoned. Baker; Richard E. Elden 51 Int. Cl. ...................... A23L 1/522; A23L 1/534; A23G 1/00 57 ABSTRACT (52) U.S. Cl. .................................... 426/654; 426/584; 426/593; 426/661; 426/573 A dry powder stabilizing agent useful for suspending Field of Search ............... 426/584, 593, 654, 661, cocoa solids in dry mix instant chocolate drink formula (58) tions that are reconstituted with hot water. The stabiliz 426/573, 306, 330.3 ing agent is a coprocessed, codried powdered composi 56) References Cited tion containing colloidal microcrystalline cellulose, a U.S. PATENT DOCUMENTS minor amount of starch, and a non-thickening water 3,013,881 12/1961 Carlson et al. .......................... 99/24 soluble diluent such as maltodextrin, whey or non-fat 3,027,257 3/1962 Shenkenberg ...... ... 99/24 dry milk. 3,403,028 9/1968 Stancioff et al. ... ... 99/26 3,560,218 2/1971 Whelan ................................... 99/26 13 Claims, No Drawings 4,980, 193 1. 2 ertheless stabilizer systems for certain end-use applica MICROCRYSTALLINE CELLULOSE-BASED tions such as instant chocolate drink mixes intended for STABLIZER SYSTEM FOR DRY MEX INSTANT vending machine use, must be capable of being acti CHOCOLATEDRINK vated with only simple spoon stirring. The stabilizing agent of this invention is capable of satisfying this need. CROSS-REFERENCE TO RELATED APPLICATION SUMMARY OF THE INVENTION This application is a continuation-in-part of Ser. No. The present invention is a stabilizing agent, useful as 208,344, filed June 17, 1988 in the names of D. C. Tua a rapid dispersing and suspending agent for solids in an son, et al. O aqueous medium, which comprises a coprocessed, co dried powdered composition containing colloidal mi BACKGROUND OF THE INVENTION crocrystalline cellulose; starch, in an amount less than The invention relates to a dry powder composition the weight of colloidal microcrystalline cellulose but containing microcrystalline cellulose, useful as a stabi sufficient in amount to activate the colloidal microcrys lizing agent in the rapid dispersion and suspension in 15 talline cellulose in an aqueous medium, and thus pro aqueous media of certain dry, powdered materials, and mote its rapid peptization with minimal agitation of the especially cocoa particles in instant chocolate drink aqueous medium; and a non-thickening, water-soluble mixes. More particularly, the stabilizing agent is a diluent for the microcrystalline cellulose in an amount spray-dried composition containing colloidal micro such that the weight ratio of diluent to colloidal micro crystalline cellulose, starch, and a water-soluble diluent 20 crystalline cellulose is within the range of about 0.6:1 to for the microcrystalline cellulose. 9:1. Dry mix instant chocolate drink products are pow By the term "diluent’ as used herein, is meant any dered formulations that, when mixed with water or water-soluble, non-thickening adjuvant which mini milk, yield a chocolate drink. A serious disadvantage of mizes the compaction of dried MCC and thus aids in the many such chocolate drinks is that the cocoa particles 25 rapid redispersion of the claimed stabilizing agent under settle very rapidly after an initial stirring, forming a minimal energy conditions. While applicants do not chocolate sediment at the bottom of the container and wish to be bound by any particular theory, it is believed giving the liquid a dilute, watery flavor. that the diluent works by preventing the formation of Commercially-prepared chocolate drinks typically difficult-to-redisperse compacted MCC when it is dried employ a stabilizer that functions as a suspending agent 30 for the cocoa particles. Colloidal microcrystalline cellu to form the powdered stabilizing agent of this invention. lose, such as the carboxymethyl cellulose-coated micro That is to say, while the compaction of MCC micro crystalline cellulose (MCC) described in Durand et al., crystals when dried may not present a serious problem U.S. Pat. No. 3,539,365 and sold by FMC Corporation if they are to be later redispersed by high energy mix under the brand names Avicel(R) RC and Gelstar (R), is 35 ing, this can be a problem when the MCC is intended to one such stabilizing agent. The heat-sterilized artificial be rapidly redispersed by mixing it with very little en dairy drink described in McGinley et al., U.S. Pat. No. ergy, e.g. with a spoon. Thus, as an essential feature of 3,684,523 utilizes the colloidal MCC of Durand et al. this invention it has been found necessary to include a 365, but uses high shear mixing devices in the prepara substance which aids in preventing the compaction of tion. See, also, for example, U.S. Pat. No. 3,563,798, MCC under these conditions but which is compatible which describes the use of high shear devices, in this with the uses to which the composition of this invention case for making gum substitutes from starch, as well as is to be put. While this substance may be alternatively U.S. Pat. No. 4,216,242 directed to making freezable gel characterized as a binder, filler, or extender, for pur confections with high shear mixers. poses of this disclosure it will be designated as a diluent, Colloidal microcrystalline cellulose must be acti 45 i.e. an adjuvant which aids in the reconstitution of MCC vated, or "peptized,' once it is dispersed in an aqueous in an aqueous medium with minimal energy. medium, to cause the individual colloidal MCC parti It should be noted, however, that although the dilu cles to deagglomerate and provide optimum suspension ent serves to prevent compaction of the MCC when it is properties. Activation of a stabilizer system containing dried, comparative examples A-G below demonstrate colloidal microcrystalline cellulose often requires high 50 that this component alone will not prevent compaction levels of shear, such as provided by commercial mixing of MCC. In other words, unless starch is also present to devices like propeller mixers or homogenizers. These help peptize and disperse the MCC, under the given procedures are feasible for stabilizing agents intended conditions of shear (mixing), compaction will take place for use in commercially-prepared drinks but are not regardless. Therefore, it is actually the combined effect practical for home use. 55 of the two components with MCC which provides the Stabilizers intended for home use or vending machine efficacy of the composition as shown in Tables I and II. use, however, should be capable of being activated by The stabilizing agent is preferably a spray dried com simple spoon stirring. The stringency of this require position. ment can be appreciated only if it is recognized that The colloidal microcrystalline cellulose is preferably rapid dispersion and long-term suspension of cocoa microcrystalline cellulose intimately associated with a particles in an aqueous medium is a severe test for any minor amount, e.g., 3-15%, of sodium carboxymethyl solids stabilizing agent. cellulose as a dispersant aid. One commercially-available stabilizer intended for The starch is preferably a low amylose starch. The home use instant mixes is that described in McGinley, concentration of starch in the stabilizing agent should U.S. Pat. No. 4,311,717 and marketed under the brand 65 be less than that amount which causes gelation-like name Microquick (R). It contains colloidal MCC in com thickening when the agent is employed in an aqueous bination with milk solids or whey. Although this stabi medium. The starch is preferably present in an amount lizer normally provides satisfactory functionality, nev such that the weight ratio of colloidal microcrystalline 4,980, 193 3 4 cellulose to starch is within the range of about 3:2 to 7:1. pending functionality. However, the presence of the The third component of the stabilizing agent, the non-thickening, water-soluble diluent and starch com non-thickening, water-soluble diluent, is preferably se ponents in the stabilizing agent of this invention enables lected form the group consisting of maltodextrin, whey the colloidal microcrystalline cellulose to be rapidly and non-fat dry milk, but may include any compatible, activated or peptized, and dispersed, with minimal mix food quality adjuvant which prevents the compaction ing, stirring or agitation, as defined above; that is to say, of MCC microcrystals. high shear agitation is unnecessary. The stabilizing agent of this invention is particularly Colloidal microcrystalline cellulose suitable for use in suited for use in dry mix instant chocolate drink formu this invention is microcrystalline cellulose which pref lations that are reconstituted with hot water. The O erably is intimately associated with a minor amount of amount of stabilizing agent used should be sufficient to sodium carboxymethyl cellulose, typically about 3-15 yield a reconstituted beverage that contains about wt.%.
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