CA1304257C - Product and process for improving the dispersion of a vegetable gum in water - Google Patents

Abstract

PRODUCT AND PROCESS FOR IMPROVING THE
DISPERSION OF A VEGETABLE GUM IN WATER

ABSTRACT OF THE DISCLOSURE

A process is used to increase the rate and quality of dispersion of a vegetable gum in water.
The vegetable gum is dry blended with or without a food grade particulate carrier, such as starch, preferably in a fluidized bed. The particles are intermittently sprayed sufficiently to wet the surfaces of the particles, During the spraying, the particles become tacky and stick to each other to form agglomerated particles. Between the intermittent spraying, the particles are dried by the air fluidizing the bed. The intermittent spraying and drying is continued until agglomerated particles are formed having a moisture content below approximately 25% by weight.

Description

~3Q~

PRODUCT AND PROCESS FOR IMPROVI~G THE
.
DISPERSION OF A VEGETABLE GUM IN WATER
.
BACKGROU~D OF THE INVENTION
_ 1. Field of the lnvention.
05 The present invention relates to a process that increases the rate and quality of disperson of a vegetable gum and the product prepared by the process.

2. Description of the Prior Art.
Vegetable gums are naturally occurring or synthesized polysaccharide materials which are commonly used as viscosity control agents in processed foods, such as salad dressings or dry soup mixes~
In the case of a ~alad dressing, viscosity control is essential for maintaining homogeneity so -that oil/water separation is kept to a minimum and/or the solids in the salad dressing are maintained in suspension until the salad dressing is consumed.
In the case of a dry soup ~ix, the dry soup mixture is dispersed by the consumer in water using variations in conditions such as quantity of water, temperature, mixing vessels and agitation methods.
These conditions often vary from the prescribed direc-tions that are included on the package of the product. The vegetable gum performs essen-tially the same functions relating to viscosity control as in the salad dressing, that is, minimizing oiL/water separation and maintaining suspension of solids in solution. However, due to the varied conditions in which a dry 50Up mix is dispersed into water, the vegetable gum may not be dispexsed properly resulting in "fisheye" formation. "Fisheyes" are the result of :
~, , . ~, ~3~ZS7 localized surface wetting of a cluster of gum particles with the cluster having a dry center.
Similarly, a food processor will experlence 05 the same type of "fisheye" ormation in preparing an aqueous dispersion of a vegetable gum for use in a food such as a salad dressing. ~lthough e~pensive and time consuming, the food processor has the knowledge and resources to use several techniques to effect proper dispersion of the vegetable gum.
In both instances, whether it is the ultimate consumer or the manufacturer who disperses the vegetable gum in water, fisheye formation is a problem.
One known prior art technique which attempts to disperse the vegetable gum in aqueous systems is to first dry blend the vegetable gum with sucrose.
The vegetable gum and sucrose are then added to the water using high sheer agitation. The most effective high sheer system is to generate a vortex in the liquld with the vegetable gum and carrier being slowly added into the moving vortex to minimize localized particulate surface wetting and "~isheye"
size. However, such a technique does not eliminate "fisheyes" but merely minimizes their size and occurence and is expensive in terms of time spent in reducing the "fisheye" problem.
Another technique used in the prior art which attempts to evenly disperse the vegetable gum and water is dispersing the vegetable gum first thereby maximizing the water/vegetable gum ratio and preventing interference by other components in the gum hydration process. This technique is typically used for multi-component foods wherein several dry ~IL3~257 ingredients must be re-hydrated. The vegetable gum is typically dispersed in a vorte~ and slowly added thereto to minimize localized particulate surface wetting and "fisheye" size.
05 Another prior art process is disclosed in the Leo U.S. Patent 2,949,428 wherein locust bean gum is rendered cold water soluble by agitating the locust bean gum with sugar in the presence of steam or a fine mist of water. The resulting mixture is a solid, foamy, spongy mass which is then heated.
However, the physical state of the locust bean gum, being in a spongy mass, is not particularly suited for later use in a product such as a dry soup mix due to its high moisture content.
S MARY OF THE I~VENTIO~
The present invention is a process that changes the physical character of vegetable gum particles so that the particles will disperse quickly and uniformly into solution and the product produced by the process. The process includes providing a dry particulate vegetable gum with or without a food grade particulate carrier. The particles are then fluidized with a gaseous air stream and are sprayed intermittently with a fluid so that the particles are wetted. The fluidized particles are sprayed in an intermittent manner to allow the particles to dry while in contact with each other thereby agglomerating the particles with each other. It has been found that the resultant agglomerated particles are characterized by a suprising increase in the rate of dispersion of the gum within an aqueous solution and virtually eliminating the formation of "fisheyes"
in the solution.

. ~
~3~S7 - 3a -Broadly stated, the present inven-tion rela-tes to a process for producing a particle having a vegetable gum component, the particle being charac-terized by quick dispersion in an aqueous solution.
05 The process comprises providing a dry food grade particulate; fluidizing the food grade particulate with a gaseous stream; intermittently spraying the food grade particulate with a liquid spray while the particulate is in a fluidized state causing the surfaces of the particles to become tacky and the particles to stick to each other; permitting the particles to dry between sprayinq intervals; and continuing spraying and drying of the particles until agglomerated particles are produced having a moisture con-tent of less than 25% by weight of the agglomerated particle.
The invention also relates to a process for preparing an agglomerated particle having a food grade particulate component, the particle characterized by its quick dispersibility and dissolution into an aqueous solution. The process comprises agglomerating a food grade particulate in a gaseous stream to produce an agglomerated particle wherein indiviclual particles of the particulate are bound to each other and the agglomerated particles have a moisture content below approximately 25% by weight of the agglomerated particle.
The invention also relates to a method of introducing a vegetable gum particle into an aqueous solution. The method comprises introducing the vegetable gum particle into the aqueous solution in an agglomerated particle form, the agglomerated particle having a food grade particulate randomly dispersed therein separating the vegetable gum particles from each other, and mixing the aqueous solution until the agglomerated particles are dissolved.

A~ ;¦
. . .

~3Q~ 7 BRIEF DESCRIPTION OF THE DRAWINGS
Figure 1 is a graph illustrating the viscosi-ty development of the agglomerated particle of the present invention, described hereinafter in 05 Example 1, in comparison to viscosity development of an unagglomerated gum.
Figure 2 is a graph illustrating the viscosity development of various concentrations of the agglomerated particles of Example 1.
Figure 3 is a graph illustrating viscosity development of agglomerated gums of Examples 7, 13, 15 and 19, set forth hexeinafter.
Figure 4 is a graph illustrating viscosity characteristics of agglomerated hydroxypropylmethyl-cellulose/maltodextrin oE Example 28.
Figure 5 is a graph comparing agglomeratedhydroxypropylmethylcellulose/maltodextrin with unagglomerated xanthan gum of Example 29.
Figure 6 is a graph outlining the results of tabletting trials of Example 30.
Figures 7 and 8 are graphs comparing the effects of high shear during dispersion of agglomerated gums versus unagglomerated gums of Example 32.
: 25 Figure 9 is a graph illustrating the effect of increasing amounts of shear of unagglomerated xanthan gum and maltodextrin of Example 32.
Figure 10 is a graph illustrating the viscosity development of an agglomerated regelled starch/maltodextrin of ~xample 33.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIME~TS
. . .
The present invention increases the rate of dispersion of a vegetable gum in an aqueous solution ~3~

and renders the gum uniformly dispersible within the solution eliminating formation of "fisheyes''. The process includes agglomerating the vegetable gum particles preferably wi-th a food grade particulate 05 carrier such as starch. The agglomerated gum/carrier particles keep the vegetable gum particles separated from each other and minimiæe the surface area of the gum particles available for hydration with water.
Although starch is the preferred carrier, other particulate carriers are operable in the present invention. The agglomeration process produces interstitial voids among the vegetable gums and starch particles thereby increasing available areas for hydration of the gum particles.
As used herein, the term "vegetable gum"
includes those highly soluble gums in partlculate form that are synthetically produced or naturally occurring carbohydrate polymers of high molecular weight which are commonly used as viscosity control agents in foods. Examples of such vegetable gums include gums that are isolated from plant materials, such as alginates from kelp plants, carrageenan from seaweeds, guar and locust bean from seeds, pectins, from fruits, and methylcelluloses such as hydroxy-propylmethylcellulose. Vegetable gums also includeexudates from plants, such as gum arabic, and gums prepared by bacterial fermentation, such as xanthan gum.
As used herein, food grade particulate carrier includes those foodstuffs that are generally produced in a fine grain form and are recognized as suitable for human consumption, such as starch.
Starch includes those polysaccharides obtained from 2500P lS K 85 ,~

~3~2S~

plants which are partially or completely hydrolized to D-glucose. Modified starches (such as maltodextrins, corn syrup solids and dextrose) in particulate form are included within the present invention.
05 Other types of food grade particulate carriers are also includable in the present invention, such as vegetable gums, CaC03, sucrose and whey protein concentrate.
In addition, the process of the present invention is used to agglomerate gums or other food grade particulates, as described above, without carriers.
It is well known that vegetable gums are difficult to disperse uniformly in an aqueous solutionO The problem with dispersion of man~ of the gums that are commonly used commercially is that they are extremely soluble. The extreme solubility of the gums renders the gums difficult to disperse without long and vigorous agitation to remove lumps or "fisheyes" to achieve a homogeneous solution.
The process of the present invention combines a highly soluble vegetable gum preferably with a food grade particulate carrier such as starch in a unique manner, which decreases the available surface area on the gum particle for immediate contact with water. In a preferred form, the process agglomerates a particulate ~e~etable gum with a particulate s-tarch to form an agglomerated particle wherein the gum particles are separated by the starch particles.
30 The preferred process includes placing the vegetable gum particles and the starch particles in a conventional batch-type 1uidized dryer Model WSG
such as is made by Glatt Air Techniques, Inc. of ~ew `~ 2500P15 K ~5 ~3~ 7 Jersey. Although a batch-type fluid bed dryer system is specifically referred to; any system that agglomerates particulate vegetahle gum with a particulate carrier is included withln the present 05 invention. The dryer includes an entry through which heated air is introduced and distributed 50 that the gum and starch particles are fluidized and blended together. The fluidized blend of vegetable gum and starch particles are then sprayed with a liquld, such as water~ from an atomizing nozzle located above the fluidlzed bed. The particles, as they move through the fluid bed, are sprayed intermittently, with the residence time of each spraying interval lasting long enough to only wet the surface of the particles.
Although the e~act mechanism of agglomeration is not known, the following explanation is believed to be true. In the fluidized bed, the vegetable gum and starch particles are moving about colliding with each otherO During spraying, the surfaces of the particles become wet and tacky, resulting in the particles stic~ing to each other after a collision.
When the particles move away from the spray nozzle, the air dries the particles and the particles become bound to each other. Spraying and drying intervals are continued until agglomerated particles are formed. The agglomerated particles have a preferred final moisture content of less than 10% permitting usage of the agglomerated particle in products such as a dry soup mix. However, a moisture content as high as 25~ is still satisfactory for purposes of later handling the agglomerated particlesO
Preferably, the ag~lomerated particles are allowed to build so that the particle size ~3~

distribution is such that 98% of the agglomerated particles will pass through a lO mesh sieve and not more than 10% through a 200 mesh sieve. The particle size distribution of the agglomerated particles of 05 vegetable gum and carrier is not critically important to the present invention~ A desired mean particle size or particle size distribution is dependent upon the particular food application.
The agglomerated partlcles of vegetable gum and starch quickly dissolve into solution when mixed with water. Typically, maximum viscosity development of the solution is reached within lO to 20 seconds of adding the agglomerated particles to water. Fisheye formation is virtually eliminated, creating an acceptable appearance to a consumer using a product of the present invention in a product such as a dry soup mi~. In the case of a preprocessed food, such as a salad dressing, the manufacturer does not have to resort to time consuming and costly methods to place the gum into solution or to use procedures to insure that lumps or fisheyes do not form.
The following examples are intended to illustrate the present invention and are not to be taken as limiting in any way.

A mix~ure of xanthan gum and maltodextrin having a Dextrose Equivalency (DE) o~ lO as defined by Journal Biological Science, Vol. 160, p. 61, 1945, -were placed in a fluidized bed dryer. The particular fluidized bed dryer used was a ~SG l~0 manufactured ; by Glati Air Techniques of Ramsey, ~ew Jersey. The maltodextrin was added at a 4:1 weight ratio with respect to the xanthan gum. Countercurrent air~low ~30~

was turned on in the dryer and kept at an approximate temperature range of 70C to 90C. The initial 1uidization of the bed blended the xanthan gum and maltodextrin. After two minutes of dry blending, a 05 spray nozzle was turned on and the xanthan gum and maLtode~trin par~icles were placed in an intermittent spray and drying cycle for 25 minutes. The fluidized bed dryer is configured such that the spray nozzle is located in the central portion of the dryer and defines a spray zone which consists of a portion of the volume within the dryer. The air flow in the dryer conveys the particles up to the spray zone and then moves these particles away from the spray zone towards the sides of the dryer where the particles are dried by heat of the flowing air. The residence time of the particles under the spray nozzle was approximately 35 seconds following each 35 second spray interval. A three second filter shake interval removes fines from an air/product separation filter.
The fines fall back into the stagnant bed of ; particulate matter. The spray/shake cycle was repeated through a total run time of 23 minutes.
Finally, the intermittent spray/shake cycle i5 followed by a 1-2 minute final drying period required to achieve the desired final product moisture. The resulting particles were of a size such that typically 98% of the particles passed through a 10 mesh sieve and not more than 10% of the agglomerated particles passed through a 200 mesh sieve. The particles were allowed to dry to a moisture content of 10% after the spray nozzle was turned off.
The resulting agglomerated xanthan gum/
~; maltodextrin particles had a dispersibility/

~3~257 dissolution rate of approximately not more than 15 seconds. The procedure to determine a quantifiable dispersibility/dissolution rate included the following method and apparatus.
05 A 600 ml beaker with a magnetic bar was placed on a magnetic stirrer and was filled with S00 ml cold tap water having a temperature of 7-lO~C. A
speed setting was selected to generate a vortex that reached out to approximately the 200 ml mark on the beaker. A 40 gram sample of the xanthan/maltodextrin mixture was poured into the vortex without hesitation and the time noted. The time was noted when viscosity development eliminated the existence oE a visible vortex (typically the magnetic bar within the beaker stopped)~
To measure the viscosity, a suitable spindle ; attached to a Brookfield ~Hv) Viscometer was inserted into the beaker. Deflection readings (sheer stress) at 15 second intervals were taken. The readings were taken in various positions within the beaker to insure maximum contact (no channeling) with the attached spindle. The resulting data is shown in a graph in Figure 1. The graph shows that a major portion of viscosity development using the agglomerated particles of the present invention occurs within the first 15 seconds of dispersi~n.
Figure 1 also compares the viscosity development of the product of Example 1 to a 1.6% by weight xanthan gum solution using unagglomerated xanthan gum. The product of Example 1 is also compared to a 1.6% by weight xanthan gum solution prepared by mixing an unagglomerated dry blend of xanthan gum/maltodextrin. As can be noted in Figure ~3~S7 1, the viscosity development of the unagglomerated xanthan gum and the unagglomerated dry blend of xanthan gum/maltodextrin is much slower than the viscosity development of the product of Example 1.
05 Furthermore, lumps or "fisheyes" were observed in both the unagglomerated xanthan gum and the unagglomerated xanthan gum/maltodextrin mixtures.
The unagglomerated xanthan gum failed to develop any significant viscosity even up to 10 minutes (800 cp). The unagglomerated xanthan gum/maltodextrin dry blend did better, however, the rate of viscosity development was much slower than the agglomerated product of Example 1.
The viscosity development of agglomerated xanthan/maltodextrin in Figure 1 is quite unlike the viscosity development of unagglomerated xanthan gum introduced in an aqueous solution, or xanthan gum merely dry blended with another soluble component, such as sucrose.
In further work verifying the above procedure, the xanthan gum/maltodextrin mixture was added using the same procedure as immediately described above, but adding a different amount of xanthan gum/maltodextrin to the 600 ml beaker. As 25 illustrated in Figure 2, 2.5 gram, 5 gram, 10 gram and 20 gram samples had no appreciable effect on the rate of viscosity development within the beaker and all samples achieved almost full viscosity development within approximatey 15 seconds of being introduced to the solution in the beaker.

; 2500P 13 K 85 ".

~3~?9~25;7 EX~PLES 2- 7 _ _ _ ~ _ Dispersibility/
Gum Type Carrier Type Dissolution ~ate Visual Exam~le (% bv we aht) (~ bv weiaht? (40 ara s) Characteristics 05carDoxy~.etnyL maltoaextr m 10 ~.omLgeneous 2cellulose DE = 10 seconds ~olution, no (40~) (60~) fisheyes carboxy~.et~yl maitodextrin 10 Homogeneous 1 3cellulose DE = 10 seconds solution, no 7H~SF (70~) fisheyes carboxymethyr maltodex~rln 10 Hom~geneous : 104cellulose DE = 10 seconds solution, no (10%) (90%) fisheyes carboxymethyl maltodextrin 12 Hc~mcaeneous 5cellulose DE - 10 seconds solution, no (30%) ~70%) ~:isheyes carboxymethyl maltodextrin 10 Homogeneous 6cellulose DE = 10 8econds solution, no 7H4~F (90%) fisheyes car~oxymethyr m21todextrin 15 Homcgeneous 7cellulose DE = 10 seconds solution, no 7HF (60%) fisheyes (40%) _ _ 20Examples 2-7 were pr2pared following essentially the same procedure as in Example 1 with ; the exception that carboxymethyl cellulose was used instead of xanthan gum and the ratio of carboxymethyl cellulose with respect to maltodextrin was varied.
The resulting product of Examples 2-7 quickly dissolved into solution with viscosity development essentially occurring within the first 10-15 seconds. The solution was homogeneous and contained no fisheyes.

.

5~

_ _ _ ,Dis~ersibility/
Gum Type Carrier Type Dissolution Rate ¦ Visual ExamDle (~ bv weiaht) (% by weicht) (40 q:rams) ¦ Characteristics hy~roxye hyl maltodextrin _ ~o geneous 05 8 cellulose DE = 10 seconds solution, no (10%) (90~) _ fisheves hyorox~ethylmaltode~tr m 1~ Homogeneous 9 cellulose DE = 10 seconds solution, no (30~) _ (70%) fisheyes nydroxyethylmaltodextrin 10 ~omogeneous cellulose DE = 10 seconds solution, no 1 0 (10%) (90%) fisheyes hyoroxyethylmaltodextrin 13 ~omogeneous 11 cellulose DE = 10 seconds solution, no 250 MHR (70%) fishEyes (30%)_ ' _ _ Examples 8-11 were prepared following e~sentially the same procedure as in Example 1 with the exception that a hydroxyethyl cellulose was used. Various commercially-a~ailable hydroxyethyl cellulose were used and the concentration of the gum with respect to the maltodextrin was also varied.
The testing procedure used to determine dispersibility/dissolution rate was the same as in Example 1. The resulting product of Examples 8-11 quickly dissolved and formed a homogeneous solution with no fisheyes.

_. ..... .. . . . _ _ Dispersibility/
Gum TypeCarrier TypeDis~olution Rate Visual ExamDle (% by weight) (~ bv weight)(40 grams) Characteristlcs¦
alglnatem21t extrin 10 ~omogeneous 12 (10%) DE = 20 secol~s solution, no alginatemalto extrin 12 Hb~ogeneous 13 (20%) DE = 20 seconds solution, no _ (80%) fisheves : alglnatemaltodextrin 12 Homogeneous 14 (20%) DE = 10 secQnds solution, no ~ . _ _(80%) ~ _ fisheyes , ^

~ xamples 12-14 were prepared following essentially the same procedure as in Example 1 with the exception that alginate was used as the gum. The amount of alginate with respect to the maltodextrin 05 was varied and two types of maltodextrin were used.
The testing procedure used to determine the dispersibility/dissolution rate ~as the same as in Example 1. The resulting product of the Examples 12-14 produced a homogeneous solution with no fisheyes.

. A _ _ _Dispersibility/
Gum Type Carrier Type Dissolution Rate Visual ExamDle ~% by wei~ht) (% bY weight) (40 grams)_ Characteristics locust bean maltodextrin 11 Homogeneous . 15 gum DE = 10 seconds soluti2n, no (20%) (80%) _ fisheYes gum arabic maltoaextrin 12 ~omcgeneous 16 (2~) DE = 10 seconds solution, no ~80%) fisheves ~ low methyI ~altodextrin 12 - ~omogeneous :~ 17 pectin DE = 10 seconds solution, no (20~) (80%) fishe~es ~: _ maltoaextrin ~ 13 ~omogeneous 18 (20~) .DE = 10 seconds s~lution, no (80~) fisheves ~ v _ _ carrageQnan m31toaextrln10 Homcgeneo~1q ~ 19 250 MHR DE = 10 seconds solution, no :~ (20%) (80~) _ i fisheves Examples 15-1 9 were prepared following essentially the same procedure as in Example 1 with 2 5 the exception that five different gums, namely, locust bean, gum arabic, low methoxyl pectin, guar gum and carrageenan, were used at a 20% concentration with respect to the total weight of gum/maltodextrin ; with the maltodextrin having a DE of 10. The testing procedure used to determine the dispersibility/
dissolution rate was the sa~e as used in Example 1.
Each product formed a homogeneous solution containing no fisheyes.

2500P 13 K ~5 Figure 3 is a graph illustrating the apparent viscosity development rate of Examples 7, 12, 14 and 18 which graphically illustrate the rapid dissolution and dispersibility of various gums processed 05 according to the present inventionO
EX~`~PLES 20-22 _ _. . _ _. Dispersibility/
Gum l~pe (~Lrrier l~pe Dissolutio~ Rate Vi~al :Exam~le_ (% by wei~ht) (% bv weight) (40 qral[ls) Characteristics xanthan deYtrose 15 Ho~geneous 20 (20~) DE = 100 secoDds solution, no ~canthan sweet dai~y L8 --- ~-- fisheyes 21(20% ) whey seconds solution, no xanthanmaLtode~strin ~S ~30nogeneous ~~
22 (20%) DE = 4 se)nds solution, ~o _. ( 80% ) __ ~_ _ f isheyes : Examples 20-22 were prepared following essentially the same procedure as in Example 1 with the exception of varying the carrier used with xanthan gum. Three different carriers, namely, dextrose, sweet dairy whey and maltodextrin having a DE = 4, were used with the same percentage of xanthan gum (20~). The testing procedure used to determine the dispersibility/dissolution rate was the same as 25 in Example 1. The products of Examples 20-22 produced a homogeneous solution with no fisheyes.

%~

..... _ __, . ----Disl~ersibil.ity/ . ~.. _ Gum Type Carrier Type Dissoluticn Rate Vis~al ExamDle (~ bv weight) (% bv weight) (40 ~rams) Characteristics xanthanmaltodextrin 15 ffomogeneous 23 (20~)DE = 20 seconds solution, no 0 5 ~ 80~6 ) _ f isheves xantnanmaltod~xtrin 30 Homogencous 24 (40~)DE = 20 seconds solution, no _ _ _ ( 80% ) f ishe~-es _ xanthanmaltoaextrin 300 Slow disper-(60~)DE = 20 seconds sion, fisheyes, foamed but xanthanmaitodextrin 600 Slow dis~er-L0 26 (80%)DE = 20 seconds sicn, 1lmlD9 form~d but _ _(80% ) dis~ersed xanthanno carrier 900 Very slow dïs-. 27 (lQ0%) seconds Fersion, homcr seneous solu-tion develomed ~.

Examples 23-27 were prepared following essentially the same procedure as in Example 1 with the exception that the concentration of the xanthan gum with respect to the maltodextrin (having a DE of 20) was varied. The physical testing procedure used to determine the dispersibility/dissolution rate was the same as in Example 1. The amount of agglomerated gum/carrier added to 500 ml of water was adjusted in order to maintain the final xanthan gum level constant at approximately 1.6% by weight of the water. In Examples 25-27 where the ratio of xanthan gum to maltodextrin was greater than 50~, dissolution/dispersibility was more difficult to achieve using the test procedure of Example 1. It should be noted that the test for dispersibility/
dissolution developed by the applicant does not employ a sheer force of any signiEicance. There~ore, Examples 25-27, although not producing a product that readily dissolves and disperses as the products ~3~9L2~57 described in previous examples, will suitably disperse into solution in a high sheer mixer.

Another example of a hard-to-disperse gum is 05 hydroxypropylmethylcellulose (HPMC). HPMC is easily dispersible in hot water (above 90C), but is not dispersible in cold water and lumps badly when added to cold aqueous systems. Consequently, use of HPMC
is inconvenient in many food formulating applications wherein the aqueous solution of HPMC must be cooled to ambient temperatures before use or combination with heat sensitive materials, such as egg white.
Coagglomerating methylcelluloses 1-90~ with a suitabLe particulate carrier using the process of the present invention produces cold water (15C) dispersible forms of methylcelluloses. It has been found that 20 parts of HPMC, regardless of viscosity characteristics, coagglomerated with 80 parts of maltodextrin (DE=10) will disperse in cold water (15C) instantly and reach maximum viscosity within 60 minutes, as illustrated in Figure 4.

A replacement for xanthan gum can be produced by agglomerating 40 parts of HPMC with 60 parts of maltodextrin using the method of Example 1.
The viscosity of the agglomerated gum is compared to that of unagglomerated xanthan gum at equal gum concentrations, as illustrated in Figure 5. The HPMC
coagglomerate was hand-stirred into homogeneous solution. Xanthan gum, however, required a high shear mixer to create a homogeneous solution. At a 0.6~ gum level, the HPMC/maltodextrin agglomerated product and xanthan gum have similar viscosities of ~3~ i7 350 cPs in cold water ~4C) for the agglomerated HPMC
and 380 cPs for the unagglomerated xanthan gum. At equal gum concentration above 0.6% gum, the viscosity of the agglomerated HPMC/maltodextrin is greater than 1 05 that of xanthan gum.
`' The agglomerated HPMC has the distinct advantage of dispersibility not possessed by the unagglomerated xanthan gum. Although the rheological properties of xanthan gum and HPMC differ, in some cases replacement of part of the xanthan gum by HPMC
can convey the positive aspects of both, and in other I cases the properties of HPMC are preferable to those I of xanthan gum.

Agglomeration o~ 1% to 50~ guar gum with ¦ CaC03 using the method described in Example I produced an effective disintegrant for tabletting ¦ applications. Figure 6 outlines the results of tabletting trials employing a disintegrant produced by agglomerating 3% guar gum with 97% calcium carbonate. Use of the described disintegrant at I levels of 0.5% to 3.0% produced extremely rapid ¦ disintegration rates. Slower rates can be achieved by reducing the level of disintegrant. Use of 0.5%
1 25 to 0.6~ of the described disintegrant matches or is faster than the disintegration rate exhibited by similar tablets containing 1% Ac-Di-Sol (FMC Corp.) or Primogel (Avebe Co.) widely used tablet disintegrants. Ac-Di-Sol and Primogel are trademarksO

Using essentially the same procedure as described in Example 1, products containing guar gum were agglomerated with a wide variety of carriers or r.

~3~ZS~

~ 19 --without a carrier. Examples are listed in Table 1 below. All the e~amples show markedly improved disperson over comparable dry blends.

Table 1 Viscosities Guar Gum/Carrier Agglomerated at 4% Total Dry Solids Level . __ l Leve7 of ¦ ¦ Viscosity*
Guar Gum ¦ Carrier ¦ cPs . ~ _ 0 20% ¦ Isolated Soy Protein j 2,044 20% 1 ~hey Protein Concentrate 55~ 1 459 20~ I Whey Protein Concentrate 80% 1 628 20~ ¦ Sucrose ¦296 ~0% ¦ Starch I648 20~ I Maltodextrin 10 DE I 493 1008 ¦ Maltodextrln 10 DE ¦ 17,080 .
* RV Brookrield 15C, Speed 100, Various Spindles, 4 d.q., 60 minutes ~ter dispersion.

EX~MPL~ 32 Agglomeration of blends of xanthan gum with DE maltodextrin containing 20~6-80g6 xanthan gum were produced following essentially the same procedure as in Example 1. The agglomerations produced signifi-cant improvements in dispersibility over comparable dry blends. Agglomeration of the gum alone also produced improved dispersibility. These improved products can be hand-stirred into liquids or dispersed with minimal agitation under conditions of low shear. It was observed that dispersion of these agglomerated blends under low shear unexpectedly produced the added benefit of higher viscosity than 2500P ~ lS ~ 85 13~ 7 when the agglomerated blend or unagglomerated dry blend is dispersed with high shear as in a Waring blender, as illustrated in Figures 7 and 8.
Practically speaking, only the agglomerated product 05 can be dispersed by hand-stirring. High shear dispersion i5 required to make a homogeneous solution from the unagglomerated dry blend of xanthan gum and maltodextrin. The effect of increasing the amount of shear is illustrated in Figure 9. Deairation after dispersion reduces viscosity of all samples whether dispersed by low or high shear but the higher viscosity of the material dispersed by low shear is maintained. The difference in viscosity between low and high shear dispersion does not reverse itself with time even after 24 hours or 1 week.

Using essentially the same procedure as in Example 1, pregelatinized starches and/or starch hydrolyzates were agglomerated to produce rapid and homogeneous dispersion of these difficult-to-disperse materials. The starch may comprise from 20~-100~ of the composition and may be derived from corn, potato, tapioca, or any other starch source. Maltodextrins (1-19 DE) or corn syrup solids (20-25 DE~ may comprise 20~-100~ of the composition.
~ppropriate maltodextrins may be derived from a variety of sources (i.e., dent corn, waxy maize, potato). Any combination of starch, maltodextrin, and/or corn syrup solids can be utilized to produce the agglomerate.
Agglomerated products containing pregelled starch/maltodextrin develop viscosity very rapidly, as illustrated in Figure 10, to produce thick smooth ;

2~

consistencies useful for instant pudding, sauces, gravies, and desserts. Agglomerated maltodextrin and agglomerated corn syrup solids also disperse more readily and produce more homogeneous solutions than 05 their unagglomerated counterparts, as illustrated in Table 2 below.
Ta'ole 2 Improved Dispersion of Starch Hydrolyzates After AggL~meration Assay: 100 gm of starch hy~rolyzate is pcured into 400 ~1 of cold ~ater (17C) which is stirring with a magnetic stirrer having a vortex reaching the 200 mL mark on a 600 mL beaker (1/3 of the distance from the bottom of the beaker). The materiaL is stirred magneticaLly for the specified time and then poured through a 20 mesh sieve ~Standard Sieve) to collect any undispersad lumps of the prcduct. The material on the sieve is dried down and weighed.
~ ~ _ . . _ PhysicaLStirring ~ MateriaL VisuaL
Starch HydroLyzate Condition Time (min.) on Sieve Observation . - . .. _ .. _ . .. _ 10 DE MaLtode~trin Unagglomerated 10 12.2 lumps 10 DE Maltodextrin Agglomerated by 10 2.1 no lumps Described Process . _ 2 0 Solids Unagglomerated 2 4.5 lumps 20 DE Cbrn Syrup Aggl~merated by 2 0.6 no lumps . SolDds Describ~d Process ~ _ E~MPLE 34 Certain hydrocolloid gums, such as agar and locust bean gum and to- an extent guar gum, are activated by heat. This fact makes dispersion of these gums into hot water more difficult than into cold water. Using essentially the same procedure as described in Example 1, these gums were agglomerated with carriers such as maltodextrin producing a form of the hydrocolloid with good dispersion even into , hot water systems. Table 3 below illustrates the dispersion of agglomerated locust bean gum/malto-dextrin and of locust bean gum/maltodextrin dry blend into hot water (60C).

Table 3 Improved Dispersion of ~eat Activated Gum Assay: 100 gm of material to be tested for dispersion is poured into 500 ml of hot water (60C) which is stirring with a magnetic stirrer having a vortex reaching the 200 ml mark on a 600 ml beaker (1/3 of the distanc~ from the bottom of the beaker). The material is stirred for the sFecified time and 1 0 poured through a 20 mesh sieve (Standard Sieve) to collect any undisFersed lumps of the product. The material on the sieve is dried for 4 hours in a 200~F oven and weighed.
~ ,,~
_ % Original Visual Sample Stirring Time Material on Sieve Observaticn 20~ locust bean gum/
80% 10 DE maltodextrin dry blend 5 min. n lumps 20~ locust bean gum/
80~ 10 DE maltodextrin agglomerated by the process of the present invention 5 min. 1 no lumps SUM~RY
The present invention produces an agglome-rated particle containing a vegetable gum wherein the vegetable gum's rate of viscosity development in an aqueous solution is greatly increased with the resulting viscous solution containing virtually no lumps or fisheyes.
Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the spirit and scope of the invention.

Claims

The embodiments of the invention in which an exclusive exclusive property or privilege is claimed are defined as follows:

1. A method of introducing a vegetable gum particle into an aqueous solution, the method comprising:
introducing the vegetable gum particle into the aqueous solution in an agglomerated particle form, the agglomerated particle having a food grade particulate randomly dispersed therein separating the vegetable gum particles from each other;
and mixing said aqueous solution until the agglomerated particles are dissolved.