BR112021009288A2 - food composition and process for preparing it - Google Patents

Abstract

FOOD COMPOSITION AND PROCESS TO PREPARE IT. A food composition in the form of a water-in-oil-in-water emulsion comprising water; an oil phase comprising vegetable oil which is liquid at 20°C and a water-in-oil emulsifier comprising fat crystals, wherein the fat crystals are triglycerides or mixtures of triglycerides which crystallize at a temperature between 58 and 72°C and wherein o Fat crystals are present in an amount of 0.5 to 15% by weight, based on the weight of the oil phase, wherein the oil phase is present in an amount of 5 to 76% by weight, based on the weight of the composition; oil-in-water emulsifier, not being egg yolk and comprising less than 5% by weight of phospholipids, present in an amount of from 0.2 to 6% by weight, based on the weight of the composition; egg yolk. Process for preparing this food composition in which the egg yolk is combined with the water-in-oil-in-water emulsion.

Description

Invention Patent Descriptive Report

FOOD COMPOSITION AND PROCESS TO PREPARE THE SAME Field of Invention

[0001] The present invention relates to a food composition in the form of a water-in-oil-in-water emulsion comprising fat crystals and a process for preparing the composition.

Background of the Invention

[0002] Emulsified food compositions are known and typical examples are salad dressings or dressings, for example mayonnaise and salad dressings. These emulsions typically are oil-in-water emulsions, where a continuous phase in water comprises oil droplets which are emulsified in the water phase. To ensure a stable emulsion over time, an emulsifier is added. In mayonnaise compositions, traditionally the emulsifying characteristic comprises egg yolk.

[0003] Oil-in-water emulsified food products may comprise a high percentage of oil for "full fat" mayonnaise. For these products, an oil level of about 65-80% by weight is typical. There is a desire on the part of consumers to have these compositions prepared with a lower level of oil. Food products emulsified with less oil are known. Flavor and organoleptic properties are, however, preferably similar to those experienced in "full fat" compositions. One solution found in the technique is the use of double emulsions.

[0004] A double emulsion, in this context, is a continuous emulsion in water that comprises droplets of a water-in-oil emulsion. By using double emulsions, the consumer can experience an oil-in-water composition with an equivalent amount of oil droplets. For a double emulsion, since the oil droplets contain water, the total oil level is lower, whereas the perception is that of a composition with an equivalent amount of oil droplets. These emulsions are conveniently prepared by first preparing a primary emulsion using a primary emulsifier, the water-in-oil emulsifier. The primary emulsion is emulsified in a water phase using a secondary emulsifier. A primary emulsifier known to provide stable water-in-oil-in-water emulsions is polyglycerol polyricinoleate (PGPR), E476, an emulsifier made from glycerol and fatty acids (usually castor bean). The secondary emulsifier is usually derived from egg, eg egg yolk. Egg yolk is the emulsifier traditionally associated with mayonnaise production.

[0005] PGPR, E476, is a synthetic chemical compound. PGPR is a known food grade lipophilic emulsifier capable of stabilizing water droplets in oil. However, its use became a matter of debate. There is a desire on the part of consumers to have food products that, as much as possible, do not contain compounds considered 'artificial' or 'chemical'.

[0006] The document WO2011/077073 refers to double emulsions and discloses a process to prepare a double emulsion in which crystalline mono and triglycerides are used to stabilize the primary emulsion. A primary water-in-oil emulsion is prepared by heating the mixture of water, oil and mono- and triglycerides, followed by cooling which allows the mono and triglycerides to solidify at the water and oil interphase. However, triglyceride crystals will form in the oil phase, affecting the stability of the emulsion. The formed water-in-oil emulsion is then diluted with oil to reduce the concentration of fat crystals in the oil phase to increase stability and the water-in-oil emulsion is mixed with water to form a water-in-oil emulsion. Water.

[0007] The remaining disadvantage of this process and the resulting emulsion is the fact that it is very inefficient in terms of process steps and energy use in the industrial context, as it requires heating the internal water phase and the oil phase including the emulsifiers primers to allow primary emulsification at high temperature, followed by cooling in a voting equipment and a subsequent further oil dilution step to result in the primary emulsion. This primary emulsion is then emulsified with water to prepare a water-in-oil-in-water emulsion which is stabilized with a secondary emulsifier. Another disadvantage is the use of monoglyceride or another additional primary emulsifier that is not desired as it is an unnatural ingredient and/or requires an additional label statement. The level of fat crystals in WO'073 is limited to facilitate the second emulsification step and to prevent secondary emulsion instability.

[0008] The document US2010/0233221 refers to double emulsions that are organoleptically similar to emulsions with total fat content and that are stabilized by a selection of emulsifiers. The purpose of this document is to provide double stabilized emulsions. The disclosed compositions are based on the presence of two primary emulsifiers, comprising mainly PGPR and two secondary emulsifiers. In the context of the present invention, we consider the use of various emulsifiers, including mainly PGPR as inefficient and undesirable.

[0009] After the complications of the above prior art documents, an additional problem that remains in the art is that the use of egg yolk has been found to seriously affect the use of fat crystals as a primary emulsifier (ie water in oil) . Especially in a composition such as a mayonnaise-type food product, there is a desire to use egg yolks for flavor reasons and for labeling purposes.

[0010] Consequently, there is still a desire for a stable emulsified food product with a relatively low fat content, but allowing to experience a superior fat product that has good stability and is not dependent on multiple emulsifiers, and which is not dependent on added monoglycerides , preferably not containing added monoglycerides, or in the presence of PGPR, preferably not containing PGPR, and allowing the presence of egg yolk or compounds derived therefrom. There is a desire for a process to produce water-in-oil-in-water emulsions that does not require PGPR and monoglycerides and that is efficient in terms of energy use and process steps.

Invention Summary

[0011] Surprisingly, this objective was achieved, at least partially, by the composition and process according to the invention. Consequently, in a first aspect, the present invention relates to a food composition in the form of a water-in-oil-in-water emulsion comprising:  water,  an oil (O) phase comprising: the vegetable oil, the water-in-water emulsifier. oil comprising fat crystals,  oil-in-water emulsifier other than egg yolk,  egg yolk.

[0012] In a further aspect, the invention relates to a process for manufacturing the composition of the invention, the process comprising the steps of: a) providing an oil phase (O) comprising vegetable oil and fat crystals dispersed therein, b ) combine the oil phase from step a) with water to form a primary water-in-oil emulsion (A1/O), c) combine the primary water-in-oil emulsion from step b) with a secondary water phase (A2) comprising water and water-in-oil emulsifier, other than egg yolk, to form a water-in-oil-in-water (A1/O/A2) emulsion. d) combine egg yolk with the emulsion obtained in step c).

Detailed Description of the Invention Emulsified food product

[0013] In a first aspect, the invention relates to a composition in the form of a water-in-oil-in-water emulsion (A1/O/A2), also referred to herein as 'double emulsion'. These compositions are known in the art and used, for example, to reduce the total oil level of the composition. The emulsion comprises droplets of a water-in-oil emulsion which are formed from an internal water phase (A1), an oil phase comprising vegetable oil and fat crystals. The water-in-oil emulsion is emulsified into an external water phase (A2) using a secondary emulsifier. It is a longstanding problem to provide an edible A1/O/A2 emulsion that is stable over time, for example, for more than 6 months. Stability is affected by internal water phase coalescence, which can result in phase A1 coalescence with phase A2. This loss of the A1 internal water phase will lead to loss of firmness and ultimately to phase separation and cream formation.

[0014] An emulsifier is known in the art. Emulsifiers that are more soluble in water (and, conversely, less soluble in oil) will generally form oil-in-water emulsions, whereas emulsifiers that are more soluble in oil will form water-in-oil emulsions. The first type of emulsifier is called an oil-in-water emulsifier, while the last group is called a water-in-oil emulsifier.

[0015] The composition of the invention is preferably a mayonnaise-type emulsion or a salad dressing, preferably a mayonnaise-type dressing. These emulsions are well known. In the context of the invention, these definitions are not limited to the regulatory definitions of specific countries, ie mayonnaise in terms of prescribed levels of oil, water, egg yolk or mustard. This includes products such as, for example, light mayonnaise, vegan mayonnaise, etc., that is, with similar organoleptic appearance and perception, but different levels or types of ingredients. A specific texture, for example a viscosity, is generally recognized by consumers as a mayonnaise-like sauce.

oil phase

[0016] The oil phase according to the invention comprises vegetable oil and fat crystals. The oil phase refers to the total amount of oil in the composition of the invention and includes liquid vegetable oil at 20°C and fat crystals (solid fat at 20°C).

[0017] Preferably, the oil phase is present in an amount between 5 and 76% by weight, more preferably between 8 and 69% by weight, even more preferably between 10 and 47% by weight, based on the weight of the composition. Vegetable oil

[0018] Consequently, the food product of the present invention comprises vegetable oil. Preferably, the oil is present in an amount of from 5 to 70% by weight, more preferably from 5 to 65% by weight, even more preferably from 5 to 50% by weight, most preferably from 5 to 45% by weight, based on the weight of the composition.

[0019] The vegetable oil is preferably present in an amount of less than 70% by weight, more preferably less than 65% by weight, even more preferably less than 50% by weight, even more preferably less than 45% by weight, based in the weight of the composition. It is preferably present in an amount greater than 5% by weight, more preferably greater than 8% by weight, even more preferably greater than 10% by weight, more preferably greater than 12% by weight, based on the weight of the composition. It may be preferable that the oil is present in an amount of from 5 to 70% by weight, more preferably from 5 to 65% by weight, even more preferably from 5 to 50% by weight, more preferably from 5 to 45% by weight, based on the weight of the composition. But, also, combined ranges of the above endpoints may be preferred, and an amount from 5% by weight to 65% by weight, or from 8 to 50% by weight, or from 10 to 45% by weight, or from 12 to 40 % by weight based on the weight of the composition may be preferable.

[0020] The oil phase which can be used in the present invention may comprise edible oils conventionally used in the preparation of food emulsions. Vegetable oils suitable for the present invention are predominantly composed of triglycerides. The triglyceride mixture present in the oil preferably will not crystallize at temperatures above room temperature (20°C), preferably it will not crystallize at temperatures above 5°C. Vegetable oil is a liquid at room temperature (20°C), more preferably the oil is a liquid at 5°C. The vegetable oil is preferably chosen from soybean oil, sunflower oil, canola oil, rapeseed oil, olive oil, cottonseed oil and mixtures thereof. Fat crystals, as a feature of the present invention, are not computed as part of the "vegetable oil" feature. Fat crystals are part of the oil phase.

[0021] The present invention comprises an oil phase, wherein the oil phase contains emulsified water (not part of the oil phase) to form an A1/O emulsion. The total amount of water-in-oil (A1/O) emulsion droplets preferably ranges from 5 to 78% by weight, more preferably from 7 to 70% by weight, even more preferably from 10 to 65% by weight, based on the weight of the food composition of the invention. It may be preferable that the total amount of water-in-oil emulsion droplets preferably ranges from 10 to 78% by weight, more preferably from 15 to 70% by weight, even more preferably from 20 to 65% by weight, based on the weight of the food composition of the invention. fat crystals

[0022] According to the invention, the composition comprises an oil phase which comprises fat crystals. Fat crystals act as an emulsifier from the A1 phase to the oil phase.

[0023] Structuring fats (hardstock) that seem suitable for fat crystals in the context of the present invention are triglycerides or mixtures of triglycerides that crystallize at a temperature between 58 and 72 °C, preferably between 60 and 70 °C. Preferably, the fat crystals are present in solid form in the food composition at a normal use temperature of the food composition, preferably at a temperature between 5 and 40°C, more preferably between 10 and 35°C, most preferably at 30°C. It has been found that it is especially preferable if said fats crystallize in the form of platelets. This can be obtained, for example, from fully hydrogenated vegetable oils, more preferably from fully hydrogenated rapeseed oil or high erucic rapeseed oil. Therefore, the fat crystals preferably comprise, more preferably consist of fully hydrogenated vegetable oil.

[0024] The structuring fat (hardstock) to produce the fat crystals according to the present invention is selected from the group consisting of hardened sunflower seed oil, soybean oil, cottonseed oil, palm oil or oil rapeseed, and mixtures thereof. Preferably, the fat crystals comprise hardened rapeseed oil. Even more preferably, the fat crystals comprise, more preferably consist of fully hydrogenated oil, more preferably comprise, even more preferably consist of fully hydrogenated rapeseed oil (RP70) or high erucic rapeseed oil (RPh70). These fats provided ideal results in the context of the invention.

[0025] Those skilled in the art will understand that the crystals of the present invention are sufficiently small so that they can cover the water droplets of the primary A1/O emulsion. As is known to those skilled in the art, crystal size can be estimated by low angle X-ray scattering (SAXS), which allows measuring the average crystal thickness of fat crystals. (Ruud den Adel, Kees van Malssen, John van Duynhoven, Oleksandr O. Mykhaylyk, and Adrian Voda, “Fat Crystallite Thickness Distribution Based on SAXD”, Peak Shape Analysis, Eur. J. Lipid Sci. Technol. 2018, 120, 1800222222 ). The average crystal thickness of crystals according to the present invention is preferably less than 100 nm, more preferably less than 80 nm, more preferably less than 60 nm and even more preferably less than 40 nm (as measured in the final food product ).

[0026] In addition to the fat crystals, one or more other lipophilic emulsifiers may be present, although this is not necessary to provide a stable double emulsion. Preferably, the amount of monoglycerides is less than 0.2% by weight, preferably less than 0.1% by weight, based on the weight of the oil phase. Preferably, the amount of monoglycerides is less than 0.05% by weight, preferably less than 0.03% by weight, based on the weight of the composition. Preferably, the composition does not contain monoglycerides. The amount of other A1/O emulsifiers, i.e. other than fat crystals, is preferably less than 0.2% by weight, more preferably less than 0.1% by weight, based on the weight of the composition. It might be preferable that no additional A1/O emulsifier (i.e. other than the fat crystals) were present in the composition. Specifically, the amount of PGPR is preferably less than 0.2% by weight, more preferably less than 0.1% by weight, based on the weight of the composition. Most preferably, the composition does not contain PGPR. It is preferable that the use of artificial ingredients, possibly requiring additional E-numbering on the label, be kept to a minimum. Additional ingredients that require E-numbered labeling are preferably absent. Therefore, glycerol monooleate or lower amide methoxylpectin is also not desired and is preferably absent from the composition. It might be preferable that fat crystals comprising triglycerides were the only compound added as the primary emulsifier. Therefore, it may be preferable that the composition comprises a water-in-oil emulsifier, wherein the water-in-oil emulsifier consists of fat crystals.

[0027] The amount of fat crystal preferably ranges from 0.1 to 6% by weight, more preferably from 0.2 to 3.5% by weight, most preferably from 0.25 to 3% by weight, with based on the weight of the composition. It may be preferable that the amount of fat crystals ranges from 0.5 to 15%, more preferably from 1 to 12% by weight, more preferably from 2 to 10% by weight, even more preferably from 2.8 to 7% by weight. weight, most preferably 3 to 6% by weight, based on the weight of the oil phase. Those skilled in the art will understand that the amount of water-in-oil emulsifier must be adjusted to the amount of water to be emulsified. The amount of water-in-oil emulsifier preferably ranges from 0.1 to 6% by weight, more preferably from 0.2 to 3.5% by weight, most preferably from 0.25 to 3% by weight, based in the weight of the composition. It may be preferable that the amount of water-in-oil emulsifier ranges from 0.5 to 15%, more preferably from 1 to 12% by weight, more preferably from 2 to 10% by weight, even more preferably from 2.8 to 7 % by weight, most preferably from 3 to 6% by weight, based on the weight of the oil phase.

[0028] It may be preferable that the food composition may also contain flavoring and coloring materials which are soluble in oil or oil-based and therefore are comprised in the oil phase. Water

The total amount of water in the food composition preferably ranges from 25 to 95% by weight, more preferably from 30 to 90% by weight, more preferably from 35 to 87% by weight and most preferably from 45 to 85% by weight, based on the weight of the composition.

[0030] It is particularly preferable that the primary water phase A1, which is the water within the water-in-oil emulsion droplets, is present in an amount greater than 25% by weight, preferably greater than 30% by weight, preferably greater than 35% by weight, even more preferably greater than 38% by weight, based on the weight of the primary emulsion (water-in-oil emulsion, A1/O). The amount of water phase A1, based on the weight of the primary emulsion (A1/O), is preferably less than 70% by weight, more preferably less than 65% by weight, even more preferably less than 60% by weight, with based on the weight of the primary emulsion (A1/O). The amount of the water phase A1, based on the weight of the primary emulsion (A1/O), is preferably from 25 to 60% by weight, more preferably from 30 to 55% by weight, more preferably from 35 to 50% by weight , even more preferably from 38 to 45% by weight, based on the weight of the primary emulsion (A1/O).

[0031] The continuous water phase (A2), also called secondary water phase, is preferably present in an amount from 20 to 95% by weight, more preferably from 22 to 90% by weight, more preferably from 25 to 85 % by weight, more preferably from 30 to 80% by weight, and most preferably from 25 to 75% by weight of the weight of the total composition. It may be preferable that the continuous water phase (A2) is preferably present in an amount of from 20 to 75% by weight, more preferably from 22 to 70% by weight, even more preferably from 25 to 60% by weight, based in the weight of the food composition of the invention. Oil-in-water emulsifier (secondary emulsifier)

[0032] In the present invention, fat crystals have been found to provide a food-grade alternative as a lipophilic water-in-oil emulsifier that is strong enough to maintain emulsion stability over time and does not depend on the presence of another primary emulsifier. However, it was found that the stability of the A1/O/A2 emulsion, where the A1 phase is stabilized by the fat crystals, was influenced by the type of secondary emulsifier.

[0033] Preferred secondary emulsifiers could be starch modified with OSA, whey protein, legume flour, vegetable protein and mixtures thereof. It is preferable that the secondary emulsifier is not of animal origin. In this regard, the secondary emulsifier more preferably comprises vegetable protein, being even more preferably selected from the group consisting of starch modified with OSA, legume flour, vegetable protein and mixtures thereof.

[0034] In the context of the invention, starch modified with OSA is the most preferred, as it presented an ideal result in terms of stability, appearance and texture compared to other secondary emulsifiers. It was found that using starch modified with OSA, stable double emulsions could be prepared by using fat crystals as the primary emulsifier, even when the fat crystals are used in a relatively high concentration. Starch modified with OSA is known in the art and is a modified starch produced by the esterification of starch with dicarboxylic acids that can impart a hydrophobic character to the starch (Agama-Avcevedo et al. Current Opinion in Food Science, Volume 13, February 2017, Pages 78-83). The octenylsuccinyl groups on the OSA starch as described in the present invention are preferably not more than 3% by weight (on an anhydrous basis), based on the weight of the starch. Commercial OSA starches are mainly made from corn (waxy and normal) but have also been made from other sources such as tapioca or potatoes. Preferably, the emulsifying OSA starch, as used in the present invention, is produced from corn. This starch is, for example, commercially available as N-creamer46 (Ingredion), N-creamer 2230 (Ingredion) and C-Emtex (Cargill).

It may be preferable that the starch modified with OSA and one or more other secondary emulsifiers may be present, although this is not necessary for stability reasons. It might be preferable for the OSA modified starch to be the only oil-in-water emulsifier. The food composition could preferably comprise an oil-in-water emulsifier, wherein the oil-in-water emulsifier is starch modified with OSA.

The secondary emulsifier is preferably present in a total amount of from 0.2 to 6% by weight, more preferably from 0.5 to 5% by weight, preferably from 0.7 to 4% by weight, most preferably from 0.8 to 3% by weight, based on the weight of the composition. The starch modified with OSA is preferably present in an amount of from 0.3 to 4% by weight, more preferably from 0.5 to 3.5% by weight, preferably from 0.7 to 3.0% by weight, with the most preferably from 0.8 to 2.5% by weight, based on the weight of the composition.

[0037] It is preferable that the amount of phospholipids in the secondary emulsifier is less than 5% by weight, more preferably less than 3% by weight, even more preferably less than 2% by weight, even more preferably less than 1% by weight, based on the weight of the secondary emulsifier. Even more preferably, the secondary emulsifier does not contain phospholipid. It is preferred that the amount of phosphatidylcholine (PC) in the secondary emulsifier is less than 3% by weight, preferably less than 2% by weight, preferably less than 1% by weight, based on the weight of the secondary emulsifier. A procedure for measuring phospholipids in emulsions is described, for example, in the official AOCS method Ja 7c-07: Lecithin phospholipids by HPLC-ELSD.

[0038] Examples of secondary emulsifiers which are not preferable in the context of the invention, and which are preferably absent, are caseinate and whey protein, and the composition preferably does not contain these emulsifiers. As indicated, egg yolk is present in the composition of the invention, however it is present in addition to an oil-in-water emulsifier that is not egg yolk. Egg yolk is in fact added after the formation of the W/O/W emulsion, as is clear from the process according to the invention described below. Egg yolk

[0039] It has been found that the presence of egg yolk in a double emulsion comprising fat crystals as a water-in-oil emulsifier has a negative effect on the stability of a double emulsion. This problem has been solved by the process of the present invention, which allows to manufacture a stable water-in-oil-in-water emulsion in which fat crystals are used as the water-in-oil emulsifier. 'Stable' is considered to be when no phase separation or inversion takes place for at least 3 months, preferably for at least 6 months from manufacture. Consequently, the composition of the invention comprises egg yolk. The egg yolk concentration preferably ranges from 0.5 to 12% by weight, more preferably from 0.7 to 8% by weight, most preferably from 1 to 6% by weight, based on the weight of the composition. The concentration of phospholipids, added as egg yolk, preferably ranges from 0.05 to 1.2% by weight, more preferably from 0.07 to 1% by weight, most preferably from 0.1 to 0.6% by weight, based on the weight of the composition. Phospholipids for the purposes of the invention are measured as the sum of the amounts of phosphatidic acid (PA), phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylinositol (PI). The concentration of phosphatidylcholine (PC) in the composition may range from 0.06 to 1.3% by weight, more preferably from 0.08 to 1.1% by weight, more preferably from 0.11 to 0.7% by weight , based on the weight of the composition. Several

[0040] The present invention is preferably a food product of the mayonnaise or salad dressing type. These types of products preferably have a relatively low pH. Accordingly, the pH of the composition is preferably less than 7, more preferably less than 5. Even more preferably, the pH is in the range of 2 to 4.5, even more preferably in the range of 2.5 to 4.0, with the most preferably in the range of 2.8 to 4.0. It is preferable that the pH of the composition is below 5, preferably below 4.

[0041] The composition of the invention may further comprise flavoring ingredients in both water phases (A1 and A2). Some of these flavoring ingredients, preferably salt, sugar and acidity regulators (eg organic acids, lemon juice, etc.), can influence the osmotic pressure of the water phases.

[0042] As is known to those skilled in the art, it is beneficial for the storage stability of a double emulsion if the osmolality of the A1 phase is equal to or slightly greater than that of the A2 phase. Osmolality differences of, for example, about 200 mOsmol/kg, were considered preferable (G. Muschiolik, Multiple emulsions for food use, Current Opinion in Colloid & Interface Science, Volume 12, Issues 4-5, p213-220, 2007 ). Therefore, it may be preferable that the osmolality of the A1 phase (the water that forms part of the water-in-oil emulsion, A1/O) is equal to or greater than that of the A2 phase (the continuous water phase), more preferably than the difference is, for example, greater than 200 mOsmol/kg. Osmolality can be adjusted by the flavor ingredients in each of phases A1 and A2.

[0043] The composition preferably comprises at least one or more water-soluble flavoring ingredients selected from the group of salt, sugar, and acidity regulator, as well as mixtures thereof, preferably the composition comprises salt, sugar and acidity regulator.

[0044] The food composition of the invention preferably comprises one or more acidity regulators. Suitable acidity regulators in accordance with the present invention preferably comprise one or more acidity regulators selected from the group consisting of acetic acid, citric acid, malic acid, phosphoric acid, lactic acid and combinations thereof. More preferably, the composition comprises acetic acid, citric acid or a combination thereof. It is noted that acetic acid can be added in the form of, for example, vinegar. Citric acid can be added in the form of, for example, lemon juice. The one or more acidity regulators are preferably present in the composition in a total concentration of from 0.05 to 3% by weight, more preferably from 0.1 to 2% by weight of the total food composition.

[0045] The food composition of the present invention preferably comprises salt. The salt can be any edible salt, preferably sodium chloride, potassium chloride or mixtures thereof. More preferably, the salt comprises sodium chloride, most preferably it is sodium chloride. The salt content of the food composition of the present invention is preferably in the range of from 0.2 to 10% by weight, more preferably from 0.3 to 5% by weight, even more preferably from 0.5 to 4% by weight and, most preferably from 0.7 to 3% by weight of the food composition. Most preferably, sodium chloride is present in the range from 0.2 to 10% by weight, more preferably from 0.3 to 5% by weight, even more preferably from 0.5 to 4% by weight, and with most preferably from 0.7 to 3% by weight of the total food composition.

[0046] The composition of the invention preferably comprises sugars, for example one or more monosaccharides and/or disaccharides. One or more preferred monosaccharides and/or disaccharides include fructose, glucose and sucrose. The concentration of one or more monosaccharides and/or disaccharides in the composition preferably ranges from 0.3 to 15% by weight, more preferably from 0.5 to 12% by weight, even more preferably from 0.7 to 10% by weight of the total food composition.

It may be preferable that the food composition of the present invention may suitably contain flavoring materials, preservatives, coloring materials and/or antioxidants. Preferably, it comprises flavoring materials selected from mustard, herbs, spices, natural and artificial flavorings and mixtures thereof.

[0048] It may be preferable that the food composition also contains flavoring and coloring materials which are soluble in oil and therefore are comprised in the oil phase. Other parameters consistency

[0049] The consistency of the composition of the invention is preferably a consistency that is recognized by the consumer as the consistency of a mayonnaise, a sauce or a salad dressing, preferably a mayonnaise or a salad dressing, with the greatest preference of a mayonnaise.

[0050] These compositions are viscoelastic materials that have both viscous and elastic characteristics when subjected to deformation. The viscous and elastic behavior of materials can be measured by various equipment, of which a prior art rheometer is suitable equipment for the present compositions. The viscous and elastic properties by the rheometer can be obtained by several methods. Oscillation measurements are suitable for characterizing the compositions described in the present invention. In oscillation measurements, the elastic property is commonly characterized by the storage modulus G’ and the viscous property by the loss modulus G”. Both modules are only valid in the area of linear deformation as known in the art. The AR 2000 EX rheometer (TA-Instruments) is a suitable prior art rheometer used for the analysis of the compositions of the present invention. A 4 cm steel plate geometry with 1 mm clearance is a suitable geometry. Other equipment adjustments are known to technical operators in the field. Especially for a mayonnaise-like product, the consistency of the compositions of the present invention is described by their storage modulus G', measured at 1 Hz and 20 °C, which is preferably in the range of 100 to 3500 Pa, more preferably in the range of 300 to 2000 Pa, most preferably in the range from 400 to 1500 Pa.

[0051] Another way to measure consistency in salad dressings is to use "Brookfield viscosity" measurements. In this method, the resistance of a specified measuring spindle under specified conditions is translated into “Brookfield viscosity”. Measurement protocol: - The equipment used is a 'Brookfield DV2TRV'

- Temperature: ambient (20° to 25°C) - Measuring time: 30 s - No spindle guardleg - Container: a beaker or container with a diameter of approximately 60 mm and a height of approximately 65 mm Typical “Brookfield viscosities” [ in mPas] for different products: - Mayonnaise: 10000 to 30000 mPas (spindle No. 7) - Salad dressings: 1500 to 6000 mPas (spindle No. 5) - Other emulsified salad dressings (for example, fry saus): 8000 at 25000 mPas (Spindle No. 7) Oil Droplet Size

[0052] The oil droplet size can be measured using microscopic analysis image analysis, preferably by CSLM (Confocal Light Scanning Microscopy). This droplet size is typical for industrially prepared emulsified food compositions. Home-made emulsified food compositions show a much larger droplet size. Droplet size can be properly measured using an image analysis program, for example, Fiji. It is preferable that at least 90% of the water-in-oil emulsion droplets are below 25 µm, preferably below 22 µm, even more preferably below 20 µm, most preferably below 15 µm.

[0053] It is preferable that 90% of the water droplets within the oil droplets (A1 in O) have a diameter below 6 µm, preferably below 5 µm, even more preferably below 4 µm, most preferably below 3 µm.

[0054] In a preferable aspect, the composition refers to a composition in the form of a water-in-oil-in-water emulsion, the food composition comprising:  water,  an oil phase comprising vegetable oil, in an amount of 5 to 70% by weight, preferably 5 to 65% by weight, based on the weight of the composition, and fat crystals, in an amount of from 0.1 to 6% by weight preferably from 0.2 to 3.5% by weight, based on the weight of the composition,  oil-in-water emulsifier, other than egg yolk, in an amount of 0.5 to 3.5% by weight, based on the weight of the food composition,  egg yolk in an amount from 0.5 to 12% by weight, based on the weight of the food composition, where the composition comprises acetic acid, and where the pH ranges from 2.5 to 4. Method

[0055] The characteristics defined in detail above in the context of composition apply equally to the method, unless otherwise indicated. As indicated above, a prior art composition which is not dependent on the presence of PGPR and which is efficient for preparation in terms of energy demand and process steps is not known to the inventors. The inventors believe that the prior art process by the process of the present invention is simplified as no emulsifier, e.g. monoglycerides, is needed. The process further allows the creation of a double A1/O/A2 emulsion that is stable while comprising egg yolk. Accordingly, in a further aspect, the invention relates to a method for preparing a food composition according to the invention.

[0056] The process for manufacturing the composition according to the invention comprises the steps of: a) providing an oil phase (O) comprising vegetable oil and fat crystals dispersed therein, b) combining the oil phase of step a) with water to form a primary water-in-oil emulsion (A1/O), c) combine the primary water-in-oil emulsion of step b) with a secondary water phase (A2) comprising water and oil-in-water emulsifier, which do not yolk to form a water-in-oil-in-water (A1/O/A2) emulsion. d) combine egg yolk with the emulsion obtained in step c).

[0057] As is known to those skilled in the art, fluid masses of fat crystals (for example, the oil phase comprising vegetable oil and fat crystals) in vegetable oil from step a) can be produced by mixing structuring fat (hardstock) with liquid vegetable oil at a temperature at which all the structuring fat is completely melted. This is followed by rapid cooling under shear, for example in a scraped surface heat exchanger. A suitable equipment for this purpose is, for example, a Votator A unit. For example, the document US005654029A teaches how fluid masses of fat crystals dispersed in vegetable oil can be produced by means of a Votator A unit in combination with a unit Voter C.

[0058] The oil phase preferably comprises less than 0.2% by weight of monoglycerides, preferably no monoglyceride is added to the oil. Under the current process, the oil phase, which comprises oil and fat crystals, is developed without being in contact with the water phase.

[0059] Structuring fats (hardstock) suitable for the production of the fat crystals in the oil phase of step a) are, for example, hardened rapeseed oil, hardened sunflower seed oil, hardened soybean oil, for example, BO69, hardened palm oil, eg PO58, hardened cottonseed oil and mixtures thereof. Fully hardened rapeseed oil (RP70) or fully hardened rapeseed oil with a high erucic content is most preferred. Suitable liquid oils are, for example, vegetable oils such as sunflower seed oil, rapeseed oil, soybean oil, olive oil and mixtures thereof.

[0060] The structuring fat (hardstock) can be added in an amount of 0.5 to 15% by weight of fat in the oil phase, preferably from 1 to 12% by weight, more preferably from 2 to 10% by weight, even more preferably from 2.8 to 7% by weight, most preferably from 3 to 6% by weight, based on the weight of the oil phase.

[0061] In step b), the primary water phase (A1) is emulsified in the oil phase of step a) to form a water-in-oil emulsion (A1/O), also called primary water-in-oil emulsion ( A1/O). This can be achieved using typical emulsification equipment known to those skilled in the art. For example, mixers like a colloid mill or Silverson mixer, or homogenizers etc. can be used for this purpose.

[0062] In step c), the primary water-in-oil emulsion (A1/O) is added to an external water phase (A2), comprising water and oil-in-water emulsifier, by means of an emulsification equipment suitable for forming the water-in-oil-in-water (A1/O/A2) emulsion of the present invention. Suitable emulsifying devices are, for example, colloidal mills, Silverson mixer, homogenizer etc.

[0063] The resulting external water phase (A2), e.g. continuous, preferably ranges from 20 to 95% by weight, more preferably from 22 to 90% by weight, more preferably from 25 to 85% by weight, more preferably from 30 to 80% by weight, even more preferably from 25 to 75% by weight and most preferably from 25 to 60% based on the weight of the food composition. The water-in-oil (A1/O) emulsion is preferably added in an amount of from 5 to 78% by weight, more preferably from 7 to 70% by weight, even more preferably from 10 to 65% by weight, based on weight of food composition.

[0064] The secondary emulsifier is added in an amount of 0.5 to 5% by weight, more preferably in an amount of 0.7 to 4% by weight, based on the weight of the food composition.

[0065] In step d), the egg yolk is combined with the A1/O/A2 emulsion from step c). Those skilled in the art will know how to choose a suitable mixing equipment and shear condition to obtain a homogeneous mixture without breaking the A1/O/A2 emulsion. A possible mixing equipment for combining egg yolk with the A1/O/A2 emulsion is, for example, a Silverson mixer, operated at medium shear settings, for example, 1500 to 3000 rpm. For step d), equipment that allows controlled mixing and combination of shear sensitive ingredients is preferred, eg egg yolk is preferred. Equipment that can be used for step d) are known to those skilled in the art for combining and mixing shear sensitive ingredients, for example, static and dynamic mixers, under suitable controlled operating conditions (for example, the in-line dynamic mixer PCM Dosymix). Dosymix or similar PCM equipment is a suitable choice for mixing heterogeneous or homogeneous, viscous and shear sensitive products as required in step d). Other equipment suitable for this stage are, for example, the Distromix line of FDM mixers (Fluid Division Mixing, from Maelstrom, United Kingdom). Low-shear FDM technology provides mixing and protects shear-sensitive materials, eg egg yolk, and also allows for effective mixing and texturing without heating, which is preferable in step d).

[0066] As described in the context of the composition of the invention, flavor-giving ingredients can preferably be added to the water phases (A1 and/or A2), for example, salt, sugar or acidity regulator. As defined above, the acidity regulator is preferably added in an amount of from 0.05 to 3% by weight, more preferably from 0.1 to 2% by weight of the resulting food composition. The acidity regulator is preferably added as vinegar. The pH of the water phase (A1) is preferably adjusted to less than 5, more preferably to less than 4, more preferably between 2 and 4.5, more preferably between 2.5 and 4, most preferably between 2.8 and 4.

[0067] Salt may preferably be added, preferably sodium chloride, potassium chloride or mixtures thereof. More preferably, the salt comprises sodium chloride, most preferably it is sodium chloride. The salt is preferably added in an amount of from 0.2 to 10% by weight, more preferably from 0.3 to 5% by weight, even more preferably from 0.5 to 4% by weight and most preferably from 0.7 to 3% by weight of the resulting food composition. Most preferably, sodium chloride is added in the range of from 0.2 to 10% by weight, more preferably from 0.3 to 5% by weight, even more preferably from 0.5 to 4% by weight and, with most preferably from 0.7 to 3% by weight of the resulting food composition.

[0068] Sugars are preferably added, for example one or more monosaccharides and/or disaccharides. One or more preferred monosaccharides and/or disaccharides include fructose, glucose and sucrose. One or more monosaccharides and/or disaccharides are preferably added in an amount of from 0.3 to 15% by weight, more preferably from 0.5 to 12% by weight, even more preferably from 0.7 to 10% by weight of the composition food.

[0069] The salt, sugar and the acidity regulator are preferably added to the water phase A1 (eg in step a) or A2 (eg in step b) or to both water phases. They are preferably added to both the continuous water phase A2 and the internal water phase A1. Advantage

[0070] The present invention allows for the production of a water-in-oil-in-water composition that requires the use of fat crystals as a water-in-oil emulsifier, while requiring fewer E-numbered ingredients. The process of the invention allows for production on industrial scale of stable double emulsions comprising egg yolk, which was not possible before the best knowledge of the inventors.

[0071] The invention will now be exemplified by the following non-limiting examples.

Examples List of ingredients for the examples:  Drinking water: tap water  Vegetable oil: Sunflower oil or soybean oil  Oil phase: vegetable oil with 6% by weight of RPh70 fat crystals (high rapeseed oil fully refined and fully hydrogenated erucic content).  Egg yolk (Bouwhuis Enthoven, Netherlands)  Osmolytes: mixture of sugar, salt and vinegar o Sugar: Sucrose o Salt: sodium chloride o Distilled white vinegar (12% acetic acid) Example 1: Production of fat and crystals of the oil phase

[0072] For the examples below, an oil phase comprising fat crystals of RPh70 was used. RPh70 is rapeseed oil hardened to a slip melting point of 70°C. The production process is described, for example, in document US08424422. This process is known to those skilled in the art. In the examples below, an oil phase with 6% RPh70 was used. The oil phase production process consisted of melting and dissolving the structuring fat in the liquid vegetable oil at a temperature where all the solid fat dissolved (above 70 °C) and cooling under a controlled shear condition in a voter.

Example 2: Double Emulsion Process Conditions

[0073] The examples were prepared according to the following steps, unless otherwise noted:

a) Preparation of A1-O1 - The internal water phase (A1) was prepared using a Silverson overhead mixer (water mixed with osmolytes). - The light oil was prepared using EscoLabor (Starting size: 9 kg). EscoLabor Settings:  The oil phase (fat and sunflower oil crystals) was added to the container at 6 °C.  The temperature of the container has been set to 10 °C. The vacuum was set at 0.5 bar.  The stirrer speed was set to 141 rpm (maximum) and the homogenizer speed was set to 4000 rpm.  Internal water (A1) (at 21 °C) was added to the vessel slowly and mixed for approximately 2 minutes.

b) A1-O-A2  Oil-in-water emulsifier (eg OSA starch) and osmolytes (including salt) were dissolved in water using a Silverson overhead mixer until dissolved and stored at 5 °C.  A1-O-A2 emulsions are prepared with a Silverson overhead mixer (6 to 8 minutes at 6500 rpm with disintegration grid).  Acetic acid (as osmolyte) was added after the second emulsification step with a Silverson suspension mixer with disintegration grid operating at 2000 rpm for 1 to 2 minutes.

c) Addition of egg yolk ingredient  Egg yolk was added after addition of acetic acid under mild mixing conditions using a Silverson overhead mixer with disintegration grid operating at 2000 rpm for 2 minutes.

Example 3: Effect of processing conditions for adding egg in a composition comprising fat crystals as a water-in-oil emulsifier and starch modified with OSA as an oil-in-water emulsifier.

Table 1 Egg yolk pre-Added egg yolk post-added Comp. Invention % by weight of % by weight of total formulation total formulation Water in A1 24.2 24.2 Osmolytes in A1 0.8 0.8 Fat crystals (RPh70) 2.4 2.4 Vegetable oil 47.6 47, 6 Water in A2 20.8 20.8 Starch OSA (N-creamer 46, Ingredion) 1.5 1.5 Osmolytes in A2* 0.7 0.7 Egg yolk 2.0 2.0 Total 100.0 100 ,0 G' (Pa), after 4 weeks Inverted phase 1500 Pa Aspect Continuous oil Mild AOA emulsion

[0074] A stable double emulsion was obtained when egg was added after the second emulsification step and the OSA starch was used as an oil-in-water emulsifier in combination with fat crystals as a water-in-oil emulsifier.

Example 4: Lower oil salad dressing product using fat crystals as the primary emulsifier in combination with egg yolk as the secondary emulsifier. Table 2 Example 4 Egg yolk as secondary emulsifier Water in A1 25.2 Osmolytes in A1 4.8 Fat crystals (RPh70) 2.7 Vegetable oil 42.3 Water in A2 18.3 Egg yolk 3.5 Osmolytes in A2 3.2 Total G' (Pa), after 8 weeks n/a Unstable Appearance - continuous oil emulsion (W/O)

[0075] Example 4 was produced as described in Example 2.

[0076] Fat crystals were used to prepare the primary emulsion (A1-O). In Example 4, egg yolk was used as a secondary emulsifier. Surprisingly, the use of egg yolk as a secondary emulsifier did not produce a stable A1/O/A2 emulsion.

Claims (15)

Claims 1. Food composition characterized by being in the form of a water-in-oil-in-water emulsion comprising:  water,  an oil phase comprising (O): vegetable oil, which is liquid at 20°C, the water-in-water emulsifier. oil comprising fat crystals, wherein the fat crystals are triglycerides or mixtures of triglycerides that crystallize at a temperature between 58 and 72°C, wherein the fat crystals are present in an amount of 0.5 to 15% by weight, based on the weight of the oil phase, wherein the oil phase is present in an amount of 5 to 76% by weight, based on the weight of the composition,  oil-in-water emulsifier other than egg yolk in that the oil-in-water emulsifier comprises less than 5% by weight, based on the weight of the oil-in-water emulsifier, wherein the oil-in-water emulsifier is present in an amount of from 0.2 to 6% by weight, with Based on the weight of the composition,  egg yolk. 2. Food composition according to claim 1, characterized in that the composition is free of polyglycerol polyricinoleate. Food composition, according to any one of the preceding claims, characterized in that the fat crystals are the only water-in-oil emulsifier. Food composition according to any one of the preceding claims, characterized in that the oil-in-water emulsifier is selected from the group consisting of starch modified with octenyl succinic anhydride (OSA), whey protein, vegetable flour, vegetable protein and mixtures thereof, preferably starch modified with OSA. Food composition according to any one of the preceding claims, characterized in that the oil phase is present in an amount of 8 to 69% by weight, based on the weight of the composition. Food composition according to any one of the preceding claims, characterized in that the fat crystals are present in an amount from 1 to 12% by weight, preferably from 2 to 10% by weight, even more preferably from 2.8 to 7 % by weight, most preferably from 3 to 6% by weight, based on the weight of the oil phase. Food composition according to any one of the preceding claims, characterized in that the water content contained in the oil phase is present in an amount greater than 25% by weight, preferably greater than 30% by weight, preferably greater than 35% by weight weight, even more preferably greater than 38% by weight, based on the weight of the primary emulsion (A1/O). 8. Food composition according to any one of the preceding claims, characterized in that egg yolk is present in an amount of 0.5 to 12% by weight, based on the weight of the food composition. 9. Food composition according to any one of the preceding claims, characterized in that the egg phospholipid is present in an amount of 0.05 to 1.2% by weight, based on the weight of the food composition. 10. Food composition according to any one of the preceding claims, characterized in that the pH is less than 4. Food composition according to any one of the preceding claims, characterized in that the oil-in-water emulsifier comprises less than 3% by weight of phospholipid based on the weight of the oil-in-water emulsifier. Food composition according to any one of the preceding claims, characterized in that the composition additionally comprises acetic acid, sugar, salt or a mixture thereof. Food composition according to any one of the preceding claims, characterized in that the food composition is an emulsified sauce, preferably an emulsified sauce of the mayonnaise type. Process for preparing the food composition as defined in any one of the preceding claims, wherein the process is characterized by comprising the steps of: a) providing an oil phase (O) comprising vegetable oil and fat crystals dispersed therein, wherein the fat crystals are triglycerides or mixtures of triglycerides that crystallize at a temperature between 58 and 72°C, wherein the fat crystals are present in an amount of 0.5 to 15% by weight, based on the weight of the phase of oil, b) combine the oil phase of step a) with water to form a primary water-in-oil emulsion (A1/O), c) combine the primary water-in-oil emulsion of step b) with a water phase secondary (A2) comprising water and oil-in-water emulsifier, other than egg yolk, to form a water-in-oil-in-water (A1/O/A2) emulsion, wherein the amount of phospholipids in the oil-in-water emulsifier is less than 5% by weight, where the oil-in-water emulsifier is present in an amount of 0.2 to 6% by weight, based on the weight of the resulting composition, d) combining egg yolk with the emulsion obtained in step c). Process according to claim 14, characterized in that the mixing in step d) is carried out with a low-shear mixing equipment.