AU609825B2 - Low fat spread and process for producing same - Google Patents

Description

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zAkXMAn1SdNW1fAFHOG 'I t111 16m J 1.25_ mLL~ -1 77-777-rn-r-, COMMONWEALTH OF AUSTRALIA PATENTS ACT 1952 Form COMPLETE SPECIFICATION FOR OFFICE6E 98 2 Short Titia: Int. Cl: Application Number: Lodged: Complete Specification-Lodged: Accepted: Lapsed: Published: Priority: Related Art: This document contains the amendments inade under Section 49 and is correct for printing.

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8-etionl 83 bv i .e bj vising Examiner on Iand is Correct for pri-,iir 00 00000 0 0 TO BE COMPLETED BY APPLICANT 0 0 00 D0 00 Name of Applicant: Address of Applicant: Actual Inventor: Address for Service: KONINKLIJKE BRINKERS MARGARINEFABRIEKEN B.V.

Bieiswijkseweg 35, 2712 PB ZOETERMEER, THE NETHERLANDS Bernardus Hubertus Cornelis Brinkers and Petro Fokke Lander GRIFFITH HASSEL FRAZER 71 YORK STREET SYDNEY NSW 2000

AUSTRALIA

Complete Specification for the invention entitled: LOW FAT SPREAD AND PROCESS FOR PRODUCING SAME The following statement is a full description of this invention, including the best method of performing it known to me/us:- ,5422A:rk A LLO W ED 0r I 7 C

I

7 I Low fat spread and process for producing same.

The present invention concerns a low fat spi 'd and a process for producing such a low fat spread.

In low fat spreads of the type in question the fatty phase generally is derived from edible oils, generally non-dairy edible oils, while the disperse waterphase comprises dairy derived proteins. Such low fat spreads are required to have a good emulsion stability over a wide range of temperatures for a long period.

In particular the stability has to be good in a temperature range of from refrigerator temperature or lower up to room temperature; at normal mouth temperature however the emulsion has to be instable in order to release the flavour components, which are contained in the waterphase, upon eating for instance bread comprising a 0a3 r15 .thin layer of the low fat spread concernedo° A low fat spread of the type concerned is known from 0 000 o British patent 1 564 800.

00 0 oo 0 The low fat spread described there comprises in the 0o waterphase a gelling agent having a melting point between 0 20 25and 35 C and in particular the gelling agent used is 000000 o0 gelatin or Danish agar.

Said known fat spread however has a disadvantage that the emulsion stability is not optimal over the whole range of ooooo normal use temperature and that furthermore 'the product 0 0 ooo 25 has a less attractive appearance, due to a lower gloss level.

oo a The present invention has as an object to provide a low 0 o, oo fat spread of improved stability over the whole range of normal use temperature and with an improved gloss.

So o0ooo According to the present invention, there is provided a 0 0o 30 low fat spread comprising an emulsifying agent, a dispersed protein containing water phase constituting 35-70 wt% of the total weight of low fat spread, the balance being a continuous fatty phase, said water phase further comprising gelatin in combination with starch and optional hydrocolloids.

7 0 4 The basic application.......... referred to in paragraph 3 of this Declaration the first application......... made in a Convention country in respect of the invention the subject of the application.

Insert place end date of signature. Declared at Zoetermeer this 3rd /aof June, 1988 Signature of declarant(s) (no afttstation required) Note- Initial all alterations.

Bernardus H. CBrinkers (General director) 21 -II -2 gelatin in combination with starch and cp'T;inl hydrocolloids. Surprisingly it has been found that by combining gelatin with starch a product may be obtained showing a considerably improved stability over the whole range of temperature in combination with an improved appearance of the product in terms of gloss.

In particular in the low fat spread according to the a invention, the gelatin used is gelatin, capable of forming oo a 3 wt%'s gel in water having a melting range of 20-23 0

C

00 10 while the starch used is chosen from untreated starch and °oo modified starch; the latter being preferably physically 0 e modified starch.

o oo The low fat spread according to the invention preferably will have a waterphase of which the pH is between 5,0 and 15 o0o Of the preferred gelatin used the content in the low fat spread will be 1,0-6,0 wt% and the starch content o°o will be 1,0-3,0 wt%. The protein content of the low fat spread according to the invention will generally be 0,5-6.0 wt%. The weight ratio bewteen gelatin and starch o oa. may range from 1:5 to 5:1; an expedient ratio being 1:1.

00.o 0 t The pH of the product is ideally 5,0-6,0 as a lower pH has often been held responsible for premature incipient oxidative rancidity and "fishy taste" in this kind of products particularly in products having 0,6% salt or more.

A lower range of pH would be favourable to suppress bacteriological growth; because of above mentioned problems however such a lower pH is not attractive. By adding salt and by pasteurising the product problems arising from bacteriological contamination in certain ingredients is prevented. Depending on the food laws also an prLservative c such as potassiumsorbate may be added.

S3- In products such as the present low fat spread the higher water content often constitutes a problem in terms of stabilisation of the waterphase. The dispersion should not be too fine in order to attain an easy. breakdown of the emulsion and flavour release in the mouth which limits the possibility of the use of emulsifying agents.

On the other hand a coarse and loose emulsion interferes with the wanted spreadability with the knife; in very bad cases spreading may lead to visible separation of water.

The colloidal proteins of milk, in this case present in 0o the waterphase will promote the formation of an oil in °o water emulsiontype instead of the required water in oil ,i form; the introduction of milkproteins therefore in 15 general aggravates the problem of stabilising the product.

As stated above introduction of gellatin of a particular 0o0Ooo melting range did not completely make it possible to meet the requirement of stability on one hand and Clo :destabilisation at mouth temperature on the other hand.

20 The present applicant has now found surprisingly that o0 o the use of a combination of gelatin and starch give a 00 considerable improvement in terms of stability, mouth feel and gloss of the product.

In particular gelatin with a melting range of a 3wt% 0

C

water based gel, 20-23 C in combination with starch provides an excellent mouthfeel of the product and stabilisation of the product from refrigerator temperature 0 melting C) up to normal use temperatures, with theV range of the fatty phase determining the maximum use temperature J 30 (200 and upwards).The gloss of the product thus obtained is much improved.

As a measure for the quality of a water in oil emulsion obtained the electrical conductivity may he used; the electrical conductivity of an emulsion comprising exclusively gelatin in the waterphase has a considerable higher conductivity than an emulsion comprising the same weight amount of gelatin plus starch.

Si 4 The present invention also relates to a process for preparing a low fat spread according to the invention as described above.

In the earlier mentioned British patent specification 1 564 800 a process for preparing a low fat spread is described essentially comprising the steps of preparing separately a solution of a gelling agent at a pH of 1-7 and a solution of milk or vegetable proteins and deflocculation agents at neutral pH and combining the solutions obtained optionally adjusting the pH at a value from 4,0-6,8.

SSubsequently the combined waterphase is emulsified together oo 0 0 with the fatty phase.

00 The present invention has as a goal to provide a more oo simple procedure of preparing the emulsion of water in oil.

o oo °00 15 This goal is attained with the process according to the 0 000 o invention in which the waterphase is prepared by taking up 000000 the required amounts of gelatin, starch, milk-protein comprising material and optional other materials in water cf 35-85 0 C preferably 50-60 C in one and the same mixing 0 00 o oo 20 vessel and adding an acceptable organic acid in such a way o o tha:. during preparation of the waterphase the pH thereof 0 00 is adjusted to the range of 5,0-6.0 and emulsifying the 0000 waterphase thus obtained in the fatty phase using an emulsifying agent.

og o 25 It has appeared that by taking care to adjust the pH during ooo ooo the water-phase preparation between 5,0 and 6,0 said preparation may be carried out in one step in one vessel instead of in two separate steps as described in the prior art.

Further it has appeared that the normally carried out pasteurisation (15-45 min; 80-95 0 C) may take place either on the waterphase alone or on the complete water in oil emulsion.

Low amounts of other hydrocolloids are optionally used for adjustment of the water phase.

The invention will now be illustrated by means of the following examples.

77 -6r Vl^ Example 1.

A low fat spread was prepared having the following ingredients: Waterphase: Water 520 kg Salt 12 kg Hydrocollloids 4 kg 0 00 000 o (:xanthan locust- 0,oo bean gum) o Gelatin 18 kg oo 10 Potassium sorbate 3 kg 0 o Skimmed milk powder 24 kg 000oooo00o o 0 Lactic acid 1 kg Physically modified 18 kg o o00 starch 0 0 0 0 00 0 0 0 Total 600 kg 0 00 0 0 0 0000 Fatty phase: SA tub margarine fat blend with a solid fat index (established with NMR) of 14% at 20 and of 8% at 30 0 C containing 8 kg monodiglycerides and carotene as colour: 400kg.

Waterphase preparation: A vessel was filled with the necessary amount of water at 600C and with agitation were added skimmed milk, starch, gelatin, hydrocolloids, salt, preservative and acid.

In batching solutions in water were used for the ingredients.

By addition of lactic acid, the .pH was adjusted to reach a range of 5.0-6.0 in the waterphase.

The prepared waterphase was subjected to a pasteurisation during 30 min. at 850C; thereafter the waterphase was 6 coolnd to 55-60 the pH was This way of operation in which pasteurisation is carried out of a solution having a pH of 5,5 has appeared very attractive as at such a pH value (in general 5,5-6,5) the decomposition of in particular gelatin as a result of high temperature is minimal.

Emulsion preparation: The waterphase prepared was added with agitation to the Soa fatty phase, having a temperature of about 55 0

C.

O -o 0 Co 10 The preemulsion batch thus formed was subsequently a o0 treated in a scraped-wall cooler in the usual way to a o 0 0 final temperature of 12 C and packed in tubs ooo The product showed a good stability at 20-25 C and had ooooo an excellent mouthfeel and a very attractive appearance 0 0 in terms of colour and gloss.

o oo o0o 0 Example 2.

0 00 0 0 0 0 00 The complete emulsion according example 1 was o 0o o0 o prepared; however the complete emulsion was pasteurised instead of pasteurising only the prepared waterphase.

20 The properties of the product obtained were identical 0 00 o. a to the properties of the products example 1.

Both in example 1 and example 2 the hydrocolloids used are hydrocolloids, which are normal for this type of product and may comprise products like locust bean gum, xanthan gum, carrageenan, pectin etc.

Claims (2)

1. Low fat spread comprising an emulsifying agent, a dispersed protein containing water phase constituting

35-70 wt% of the total weight of low fat spread, the balance being a continuous fatty phase, said water phase further comprising gelatin in combination with starch and optional hydrocolloids. 2. Low fat spread according to claim 1, wherein the water phase constitutes 55-65 wt% of the total emulsion. 3. Low fat spread according to claim 1 or claim 2 in which the gelatin used is gelatin capable of forming a 3 o o0 wt%'s gel in water having a melting range of 20-23 0 C 00. o while the starch is chosen from untreated starch and oo modified starch. 00 o 0 o 4. Low fat spread according to claim 3 in which the 'o L modified starch is physically modified starch. 0 0 00000ooooo0 So 5. Low fat spread according to any one of claims 1 4 having a water phase of which the pH is between and 00ooooo04 0 0 0oo 6. Low fat spread according to any one of claims 00 4 1 5 having a gelatin content of 1.0-6.0 wt% and a 0. starch content of 1.0-3.0 wt%. 7. Low fat spread according to any one of claims 1 6 having a protein content of 0.5-6 wt%. 8. Low fat spread substantially as herein described with reference to any one of the examples. -8- 9. Process of preparing a low fat spread according to any one of the claims 1 8 in which the water phase is prepared by adding amounts of gelatin, starch, milkprotein comprising material and optional other materials, as herein described, to water of 35-85oC,. in one mixing vessel and adding an organic acid in such a way that during preparation of the water phase the pH thereof is maintained in the range of 5.0-6.0, and emulsifying the water phase thus obtained in the fatty phase using an emulsifying agent. Process according to claim 9 in which the water is at a temperature of 50-60oC. C, o°0 11. Process according to claim 9 or claim 10 in which 00 0 000 0 the prepared water phase is pasteurized for 15-45 min. 00 0 0 o oo5 at a temperature of 80-95 0 C after which said water phase 00 is cooled to 55-600C. 0 o 00 00 0 000 12. Process according to claim 11, wherein the 0 000000 pasteurization is carried out for 30 min. at 85-90 0 C. 13. Process according to claim 11 or claim 12 in which the prepared water phase is pasteurized after ooo emulsifying said water phase in the fatty phase. 0 0 0 00 0 0 14. Process of preparing a low fat spread 00) 0 0 0 0 substantially as herein described with reference to any one of the examples. 0 00000 DATED THIS 29TIH DAY OF JANUARY 1991 0 000 0 KONINKLIJKE BRINKERS MARGARINEFABRIEKEN B.V, By Its Patent Attorneys: GRIFFITH HACK CO. Fellows Institute of Patent Attorneys of Australia. YVrt