A PROCESS FOR EXTRACTING MUCILAGE FROM OPUNTA FICUS-INDICA, ALOE BARBADENSIS AND AGAVE AMERICA

According to the present invention, there is provided a process for extracting mucilage from succulent plants, in particular, the cladodes of the Opuntia ficus-indica or the leaves of the Aloe barbadensis or Agave Americana the process comprising the steps of:

a) providing a source of cladodes or leaves;
 b) cooking the cladodes or leaves using microwave energy; and
 c) centrifuging the mucilage pulp to separate it from the solids and obtain the mucilage itself.
 

It is preferable to carry out a maceration step after the cooking step b). Cooking the cladodes or leaves first, makes it softer and easier to mince. Alternatively, the maceration step may be performed prior to the cooking step b). The method of first mincing, then cooking before centrifuging is the preferred method of extracting mucilage. It is also preferable to slice the cladodes or leaves into a size that is easy to handle, prior to the cooking step b).

The cladodes or leaves should be peeled to give a better yield. It is important to cut away all the hard and unnecessary fibres that do not yield any mucilage. Further, the addition of water to the cooking process helps to separate the mucilage from the solids as it dissolves in the water. However, the water dilutes the mucilage and the viscosity of the final mucilage is low. Adding no water produces a more viscous product, which is advantageous for emulsifying and fat-mimicking properties.

The cooking is carried out in a microwave oven having a power in the range of between 300W to 3000W, preferably 800W to 1700W. It is preferable that the cooking is done in a 900W microwave oven at 100% power for 4 minutes. The cladodes or leaves may be fresh or dried.

Water may be added during the maceration stage. The maceration may be carried out using a blender, extractor or mincer. When no water is added during the maceration step, then it is preferable to use a mincer. Alternatively, finely cutting the cladodes is also possible.

According to a further aspect of the invention, the mucilage obtained by the method described above may be used as a functional ingredient in food processing. In particular, the mucilage is used as an emulsifier in mayonnaise. Further, the mucilage obtained by the method of the invention can also be used to replace fat, in particular, pork fat in meat emulsions, or vegetable oil in mayonnaise, as a fat replacer in baked products, as a gelling agent in candy (Turkish Delight), or as a foaming agent in marshmallow.

According to a further embodiment of the invention, there is provided a meat emulsion comprising the mucilage as obtained by the method of the present invention. There is also provided a mayonnaise composition comprising the mucilage obtained by the method of the invention. There is further provided a baked product, candy, in particular Turkish Delight or marshmallow comprising the mucilage obtained by the process above.