AU2011203128A1 - Improved Spreads - Google Patents

Abstract

A spread or margarine made from the or a winterised fraction of RBO.

Description

1 Regulation 3.2 AUSTRALIA PATENTS ACT, 1990 COMPLETE SPECIFICATION FOR A STANDARD PATENT ORIGINAL Name of Applicant: OLD FASHIONED FOODS LIMITED Actual Inventors: MACKENZIE, Ross Alan Address for service in A J PARK, Level 11, 60 Marcus Clarke Street, Canberra ACT Australia: 2601, Australia Invention Title: Improved Spreads Original Application Australian patent application 2006339071 dated 11 September 2007 Details: The following statement is a full description of this invention, including the best method of performing it known to us.

2 The present invention relates to a spread or a margarine. The present Invention relates to a spread or margarine that will be acceptable for use in place of existing spreads (whether dairy derived or not). The present invention recognises that there is a market opportunity for spreads and margarines that target the health conscious or which oblige the non-health conscious to consume in a manner more effective for their health. Rice bran oil has been shown to exhibit a considerable number of health benefits. This has lead to rice bran oil ("RBO") assuming a significant role as a cooking oil of choice in many countries of the world. The health benefits of RBO have been attributed to a number of components of RBO including phytochemicals, these benefits include cardiovascular protection, the immune system, cancer, neuroendocrinology, digestion and gastritis and osteoporosis. RBO is made up of triglycerides, diglycerides, monoglycerides, free fatty acids, waxes, glycolipids, phospholipids and unsaponifiables. The unsaponifiable fraction of RBO is much greater (4.2%) than in most other vegetable oils including groundnut oil, and contains a number of phytochemicals (Rao 2000), including phytosterols and stanols, ferulic acid, gamma-oryzanol, tocotrienol and tocopherol. Three groups of phytoesterols are found in RBO: 4,4'-dimethylsterol; 4 monomethylsterol; 4. desmethylsterol. In addition, RBO contains 4-monotnethylsterols with an ethylidene side chain, which may contribute to the oxidative stability of RBO duing heating at frying temperatures. Phytosterols and stanols are the non-nutritive components of RBO that interfere with intestinal absorption of cholesterol, thereby increasing cholesterol excretion. They also have antioxidant activity. Although it was previously thought that stanols were more effective at lowering LDL cholesterol, it is now believed that stanoi and sterol esters are equally effective. To improve the solubility of sterols and stanols, they are used esterified with fatty acids. Ferulic acid is thought to inhibit N-nitroso compound formation and therefore to show anticarcinogenic acitivity. Gamma-oryzanol (y-oryzanol) in a mixture of sterol esters of ferulic acid. It is an antioxidant nutrient and is also thought to lower blood cholesterol levels. Other components of RBO include squalene, other pherolic compounds, methyl ferulate, coenzyme QIC and lipolic acid.

3 The present invention recognises that RBO extraction (particularly non-denaturing ambient and/or low temperature extraction) from rice bran and/or rice allows a fraction of the oil then to be separated from that which is able to command a premium for use as a cooking oil whilst a more solid fraction of the oil can be used as a feedstock into a spread or margarine manufacturing process without a need for hydrogenation or high temperature treatment alone or with other organic factors. The present invention recognises that a phase separable solid and/or near solid and/or fraction, at lower ambient temperature(s) (e.g. 20"C or below (i.e. from 20'C down to, say, 5*C) [most preferably about 15C ] lend themselves(s) to providing benefits of such agents as discussed previously when incorporated into a spread. By way of example, a cold extracted RBO if subjected to a temperature of 15"C there will be solids present in the RBO as a clouding factor (the "winterised fraction(s)"). Phase separation procedures such as filtration, micro fuging, etc. can be utilised to extract that fract at that temperature. Such fraction when extracted at that temperature are semi solid at, say, 20*C which is closer to usual inside ambient temperatures, Such a fraction [which includes some or all of the unsaponfiable fraction, (i.e. greater than 4.2% of the original RBO)] is that fraction hitherto sold at low cost into the soap industry as a soap inclusion not to be saponified during the soap making process. In Australia and New Zealand: Edible oil spreads and margarine may contain more than 137 g/kg of phytosterol esters; or no more than 80 g/kg of tall oil phytosterols. We have determined that it is possible and indeed beneficial, without hydrogenation and/or any substantial heat treatment, to utilise such a "winterised fraction" in the manufacture of a spread that satisfies at least the aforementioned New Zealand criteria. Dependent on water content such a product, can either be marketed as a "spread" or non-diary spread or, if at a moisture content less than 15% w.v/w, as a "margarine" It is to such a procedure and product that the present invention is directed. US Patent 6096351 discloses an edible fat-composition and in so doing states that vegetable fats are not solid enough for the manufacture of high quality spreads and that hydrogenation is a traditional method of increasing the melting point of vegetable oils. It is an object of the present invention in one or more aspect of their present invention to avoid hydrogenation. It is a further or alternative object of the present invention to provide a water-in-oil type emulsion where the "oil" is solely or mainly of a lower temperature fractionated fraction from

RBO.

4 It is a further or alternative object of the present invention to provide a spread or margarine that has, as its non aqueous phase, a fraction derived from RB0 which has not been subjected to hydrogenation or heating, or both. These are two forms of vitamin E. RBO is relatively rich in tocotrienols, which are analogues of tocopherols. Alpha-tocotrienol has 45% of the activity of vitamin E. Gamma tocotrienol is the main tocotrienol, and may be the most potent cholesterol-lowering tocotrienol in RBO. Tocopherols, however, cannot lower serum cholesterol in humans. Commercially available RBO may contain up to 9 8mg tocotrienol per 100g oil. Tocopherols and their analogue tocotrienols all have antioxidant properties, tocotrienol being a more powerful antioxidant. RBO contains mainly tocotrienols, which are also thought to have cholesterol-lowering properties. It is a further or alternative object of the invention to provide a spread or margarine with a beneficial Vitamin E content. In an aspect therefore the present invention consists in a spread or margarine made from the or a "winterised fraction" as previously described of RBO. In another aspect the invention consists in a process for preparing a spread or margarine which comprises or includes the steps of i. obtaining a winterised fraction and/or extracting such a winterised fraction from RB , ii, blending such a winterised fraction with water or a source of water to a water-in oil emulsion form to provide the spread or margarine. Preferably said blending involves the application of shear to effect substantial emulsification and/or homogenisation. In other forms any suitable form of emulsifier and/or homogeniser can be used to provide substantial homogeneity. We consider where there is a water content less than 15% w/w, the product is a margarine and where the water content is 15% v/w or above it is a spread. In some cases a water phase content of 15% or above qualifies as a spread. The invention is also a spread or margarine so made. In another aspect the invention is a spread or margarine as a water in oil type emulsion that is at least substantially homogeneous and contains: RBO winterised extract 70 to 90%w/w, other additives (water and/or oil soluble) less than 7ow/v, and the balance water. More preferably it contains: RBO winterised extract 75 to 85/ow/w (e.g. preferably about 80%w/w), other additives (water and/or oil soluble) less than 5%w/w, and 5 the balance water. Preferably the water content is about 15/oxv/w but can range. In yet a further aspect the present invention consists in a spread or margarine which is a substantially homogenous emulsion of at least water and the winterised fraction of RBO as previously stated. In yet a further aspect the present invention consists in a process substantially as hereinafter described with reference to any one or more of the accompanying drawings. In a further aspect the invention consists in a spread or margarine being the product of a process substantially as herein described with reference to any one or more of the accompanying drawings. In yet a further aspect the invention consists in a process or products substantially as herein described with reference to any one or more of the examples. As used herein the term "and/or" means "and" or "or", or both. As used herein the term "(s)" following a noun includes, as might be appropriate, the singular or plural forms of that noun. As used herein the term "RBO" means rice bran oil. As used herein the term "spread" or "margarine" can include shortening. As used herein the term "winterised fraction" means a clouding fraction of wax-like material that tends to settle out of RBO when winterised and/or can be filtered out of RBO when winterised. Whilst an example has been given of a lower ambient temperate of, say, 15 C, and the materials that are solid at that temperature, other temperatures (one or more) within the range of say, 20 to 5 0 C can be utilised for any isolation of a suitable "winterised" fraction for use in the process and product. It may include or be isolated from lower temperature solids i.e. those very solid at normal domestic temperatures. Similarly blends of different temperature extracted solids can be used as a blend to provide such a winterised fraction for use in the invention. It is preferably however that the physical separation from RBO is such as to provide a fraction which in a temperature range of from 20 to 54C is at least semi solid. A preferred form of the present invention will now be described with reference to the accompany drawings in which Figure 1 is a flow diagram of a preferred process commencing from RBO through to the preparation of the spread/margarine. Characteristics of the products obtainable arc better understood by reference to the following example.

6 Example 1 " RBO winterised fraction 80%w/w * water 15%w/w e Plus as water and/or oil soluble additives to an aggregate of 5%w/w: - skimmed milk powder (e.g. as flavour) - salt - GammaOryzanol 3.5%w/w - ernulsifiers (soy lecithin & vegetable oil monoglycerides) <1%w/w - butter extract (as flavour) - beta carotene (as colouring agent) - lactic acid. The preparation involves the steps shown in Figure 1 of 1. blending the xvinterised oil fraction when melted with the emulsifiers and g Oryzanol; 2. blending the water phase of water, skim milk, flavour, colour and lactic acid; 3. blending 1 and 2 e.g. in a mixing vessel to provide the "water in oil" emulsion; 4. cooling and filling. This provides a most palatable smooth spreading product high in beneficials e.g. plant steroloryzanol and Vitamin E and uses "good" mono and polyunsaturated fats. In this specification where reference has been made to patent specifications, other external documents, or other sources of information, this is generally for the purpose of providing a context for discussing the features of the invention. Unless specifically stated otherwise, reference to such external documents is not to be construed as an admission that such documents, or such sources of information, in any jurisdiction, are prior art, or form part of the common general knowledge in the art.

Claims (12)

1. A spread or margarine made from the or a winterised fraction of RBO.

2. A process for preparing a spread or margarine which comprises or includes the steps of L. obtaining a winterised fraction of RBO and/or extracting such a winterised fraction from RBO, ii. blending such a winterised fraction with water or a source of water to a water-in oil emulsion form to provide the spread or margarine.

3. A process of claim 2 wherein said blending involves the application of shear to effect substantial emulsification and/or homogenisation.

4. A spread or margarine made by a process of claim 2 or 3.

5. A spread or margarine as a water in oil type emulsion that is at least substantially homogeneous and contains: RBO vinterised extract 70 to 90%w/w, other additives (water and/or oil soluble) less than 7%w/w, and the balance water.

6. A spread or margarine of claim 5 which has RBO winterised extract 75 to 85%w/w, other additives (water and/or oil soluble) less than 5%w/w, and the balance water.

7. A spread or margarine of claim 5 or 6 wherein the extract is about 80%w/w.

8. A spread or margarine of any one of claims 5 to 7 wherein the water content is about 1 5%w/w.

9. A spread or margarine of any one of claims 5 to 8 wherein water soluble additive(s) is one or more of the group consisting of skimmed milk powder, salt, butter extract, flavour, colour, beta carotene and lactic acid.

10. A spread or margarine of any one of claims 5 to 9 wherein the oil soluble additive(s) is one or nore of the group consisting of emulsifier(s), soy lecithin, vegetable oil monoglycerides, and g-oryzanot

11. A spread of margarine of any one of claims 5 to 10 wherein it contains: & RB0 winterised extract 80%w/w a water 15 %w/w * water and/or oil soluble additives to an aggregate of 5%w/w: - skimmed milk powder - salt 8 - GammaOryzanol (about 1.5%w/w) - emulsifiers (soy lecithin & vegetable oil monoglycerides) (<1/w/w) - butter extract (as flavour) - beta carotene (as coloring agent) - lactic acid.

12. A spread or margarine of any one of claims 5 to 12 when prepared by the process. The preparation involves the steps of 1. blending the winterised oil fraction when melted with the emulsifiers and g oryzanol; 2. blending the water phase of water, skim milk, salt, flavour, colour and lactic acid; 3. blending 1 and 2 e.g. in a mixing vesseL to provide the "water in oil" emulsion; and 4. cooling and filling.