CA1237939A - Low fat spreads containing emulsion disruptors - Google Patents

Abstract

ABSTRACT OF THE DISCLOSURE

An edible water-in-oil emulsion useful as a low fat margarine spread is provided which contains from about 10 to 900 parts per million of an emulsion disruptor with an HLB from 9 to 20. Reduced salt levels, without adverse taste effects, are achieved by use of the emulsion disruptor. Alternatively, in the absence of salt level reductions, addition of an emulsion disrup-tor provides enhanced flavor perception to margarine.

Description

ye KIWI AYE PRY I AWNING EMULSION DISRUPTERS
~Z3~3~
! I, BACRG MUD OF THE INVENTION

I Field of the Invention The invention relate to edible water-in-oil emulsions, S especially, low fat margarine spreads and a process for their preparation.

2. The Prior Art Most margarine contain Walt. Flavor perception is enhanced by salt. The amount of Walt and its speed of release are important determinants of product taste.

In recent years, low fat margarine ha become popular with diet conscious consumers. These same consumers are not only concerned with their calorie and cholesterol intake, they also wish to limit their salt consumption. Unfortunately, low fat margarine require higher Walt levels to achieve a taste equiva-lent to full fat product.

Generally, full fat margarine do no encounter a flavor perception problem. Their oil phase encase the water droplets in a fat crystal matrix. Until this matrix melts, the water droplet containing salt is stable. Upon melting in the mouth, salt is quickly liberated. In contrast, water-in-oil emulsions containing lets than 80% fat, i.e. low fat spreads, do not readily release salt upon melting. The large amount of internal aqueous phase it encased by a smaller amount of cry~talized fat in low fit spreads Under this configuration, the speed at which the emulsion breaks becomes the controlling factor in salt release.

''t ~,,'~' off spreads have been decried in U.S. Patent lZ37939 4,279,941 by Bosch it at- Therein are disclosed emulsions which PA TV smooth and creamy taste while melting quickly in the mouth to Reese flavor without imparting waxy" mouthful. The con-S sinuous aqueous phase contains an emulsion stabilizer system comprising both lipophilic and hydrophilic emulsifiers in an amount from 0-3 Jo 4-0%- Each of the lipophilic and hydrophilic moieties are present at levels of at Lotte OWE Although Bosch et at achieve a product of good emulsion stability and taste, there is no indication that quick salt release is achieved.
Furthermore, the patent is directed at oil-in-water, rather than water-in-oil emulsions.

Accordingly, it it an object of the prevent invention to provide an edible low fat water-in-oil margarine imparting enhanced flavor perception.

Another object of this invention is to provide an edible low fat margarine of reduced salt content without adversely altering taste.

A further object of this invention it to provide a 0 method for reducing the salt content of low fat margarine without adversely altering taste.

Still another object of this invention is to provide a process for producing a reduced salt, low fat margarine.

SUMMARY OF THE INVENTION

An edible water-in-oil emulsion, solid at refrigerator temperatures, is provided comprising:

(i) from about 30 up to 80~ oil as the continuous phase;

from about 70 Jo 20% water a the disappeared 3 9 aye; end (iii) from about 10 to 900 part per million, by weight of thy total emulsion of an emulsion darter with an HUB from 9 Jo 20.

Furthermore, a method for reducing the salt content of an edible water-in~oil emulsion, solid at refrigerator them-portrays it provided which does not adversely effect flavor comprising combining from about 10 to 900 parts per million, by weight of the emulsion, of an emulsion disrupter having an HUB
from 9 to 20 with:

i) from about 30 up to 80~ oil as the dispersed phase; and (ii) from about 70 to 20~ water a the continuous phase.

DETAILED DESCRIPTION OF THE INVENTION

Milk protein such as whey and keynotes have been used for some time by the margarine industry as salt release aids.
These proteins, however, are only suitable or higher fat content spreads Now, it ha been found that certain compounds when added to such water-in-oil emulsions as low fat margarine increase the salt release rate of the final product during melting in the mouth. These compounds accomplish their taste effect by disrupting emulsion goblet in the mouth, Accordingly, we designate these compounds as emulsion di3rup~0rs. Only trace amount of these compounds need be present. anywhere from about %3~7~3~

10 to 900 parts per million, based on the total emulsion weight may be sufficient to realize the effect. Operative concentrations within the broad range will, however, vary depending upon the particular emulsion disrupter its HUB
value and the specific emulsion. Lower concentration limits will depend upon flavor enhancement imparted by each particular emulsion disrupter. Disrupter levels above a critical concentration will cause processing problems such as emulsion breakage during vocation. Beyond the herein defined concentration levels, disrupters will also destabilize the finished emulsion to such an extent that it will invert.

Emulsion disrupters are characterized by an HUB value of from 9 to 20. HUB, the hydrophile-lipophile balance, is an expression of the relative simultaneous attraction of an organic compound for water and for oil. HUB values may be calculated from either theoretical composition or analytical data, although the latter provides considerably greater accuracy. An article by WACO. Griffin entitled "Emulsions", Kirk-Othmer Encyclopedia of Chemical Technology (Third Edition), Vol. 8, discusses calculation and tabulates typical HUB values of many emulsion clisruptors useful for the instant invention.

Where salt levels are already satisfactory, low fat margarine may incorporate emulsion disrupters to improve taste. Alternatively, where a salt reduction is required, emulsion disrupters can maintain the level of taste sensation while using a lower total salt content.

High HUB emulsion disrupters specified in this invention are distinguished from low HUB emulsifiers normally used in margarine compositions as emulsion stabilizers. The latter may Jo *,., I
prevent in formulations of the instant invention but have no effect upon enhancing Walt perception.

A wide variety of emulsion disrupter may be employed.
These include food grade non ionic and anionic compounds of HUB
5 9~20r Among the non ionic type within the present invention are:

i) polyoxyethylene derivatives of sorbitan and of orbital moo-, dip, and tri-fatt~ acid esters wherein the fatty acid component has between 12 and 24 carbon atom The preferred polyoxyethylene derivatives are of sorbitan, sorbitan moo-laureate, sorbitan trilaurate, orbital ~onopalmitate, sorbitantripalmitate, sorbitan menstruate, orbital monoisostearate, sorbitan tristearate, orbital Manuel and sorb Ian trioleate.
The polyoxyethylene chains may contain between about 4 and 30 ethylene oxide unit, preferably about 20. Sorbitan ester don-natives contain 1, 2 or 3 polyoxyethylene chains depending upon the extent ox Patty ester substitution.

Especially preferred commercial embodiments are Polyoxyethylene 20 Sorbitan Trioleate, Polyoxyethylene 5 Sorbitan Moonlit, Polyoxyethylene 20 Sorbitan Moonlit, ~2Q Polyoxyethylene 20 Sorbitan Tristearate, Polyoxyethylene 20 Sorbitan Mono~tearate, Polyoxyethylene 20 Sorbitan Monopalmitate and Polyoxyethylene 20 Sorbitan Monolaurate. These compounds are available from ICY Americas, Inc., under the trademark Tony off (HUB 11.0), "Tweet 81" HO loo) Tony 80" (HUB 15.0), I nTween 65" (HUB 10~5), Tony 60" HUB 14.9~, "TwePn 40" (HUB
15,6) and "Tweet 20" (HL3 16.7~, respectively. Particularly pro furred is sorbitan moonlit ethoxylated with 20 moles ethylene oxide, known commercially as Tweet 80~

(ii) polyoxyethylene derivatives of fatty alcohols wherein the Patty alcohol component has between 12 and 24 carbon atoms. Thy polyoxy~thylene chain Jay contain between about 4 and 30 ethylene oxide units, preferably bout 20. ~xemplativ~ of compounds within this group are the polyoxyethylene derivatives of treadle alcohol.

(iii) polyoxyethylene derivatives of fatty acids wherein the fatty acid component has between 12 and 24 carbon atoms. The polyoxy~thylene chain may contain between about 4 and 50 ethylene oxide units, preferably about 40. Exemplative of this category are Polyoxyethylene 10 Oilily Ether tHLB 12~4~, I Polyoxyethylene 20 Oilily other (HUB 15.3), Polyoxyethylene 20 Stroll Ether (HUB 1503)~ Polyoxyethylene 8 Stewart (HUB 11.0~
and Polyoxyethylene 40 Stewart (HUB 16.9)~ These compounds are available commercially from ICY Americas, Inch ivy) polyoxyethylene derivatives of glycerol moo-, do-, and tri-fatty acids wherein the Patty acid component has between 12 and 24 carbon atoms. The polyoxyathylene chains may contain between about 4 end 40 ethylene oxide unit.
Particularly preferred are polyoxyethylene glycerol monoisostearata, polyoxye~hylene glycerol monolaurate, polyoxyethylene glycerol moonlit, polyoxyethylene glycerol monopalmitate and polyoxyethylene glycerol menstruate Additionally, polyoxyethylene glycerol and various other ethoxylated moo- and deft glyceride may be utilized where the LO is between 9 and 200 The preferred concentration range for non ionic emulsion disrupters is from about 10 to 150 parts per million by weight of total emulsion Particularly preferred is a range from about 25 to 75 parts per million. Higher levels will cause emulsion breakage during vocation and at very high level emulsion invert soon will result.

37~
Anionic compounds within the stated HO range may also be utilized as emulsion disrupters. While many such anionic come pounds are commercially available, only a select few are Syria flied for use in foodstuffs. Illustrative of this category it sodium laurel sulfate (HUB 9~5). Sodium and potassium owlets are further preferred examples Although sodium is present in many anionic emulsion disrupters very little is thereby added to the total sodium content of the food since disrupter amounts are only at part per million Indeed, these avionics, similar to the non ionic compounds, impart a salt sensation far beyond the effect of sodium chloride.

The preferred concentration range for anionic emulsion disrupters it from about lo to 600 parts per million by weight of total emulsion. Particularly preferred is a range from about 25 to 400 parts per million.

Oils intended for use as the continuous phase include all edible fatty acid triglycerides regardless of origin. Thus, both vegetable and animal oils are included herewith. The only limiting factor is the requirement of choosing an oil which when prepared a a water-in-oil emulsion is solid at refrigerator them-portrays. Typical of suitable vegetable oil are those of soybean, corn, coconut, cottonseed, peanut safflower, palm ken-not, sunflower, palm and rhapsody oils, Usually, these oils will be partially or completely hydrogenated. Consequently, the oil will generally be a solid fat a room temperature Particularly preferred is partially hardened soybean oil.

Oil content will range from about 30 up to 80% by weight of the total emulsion. Preferably, the oil will range from about 35 to I

In the composition of this invention, conventional = 7 -I
margarine additives may be incorporated including stabilizing emulsifiers, flavor ant Walt, colorants, preservative, vita-miss, antioxidant and other functional ingredients.

Among the suitable flavor ants are dustily, butyric acid ethyl bitterroot and related kittens, acids and esters.
Butter flavors are imparted by these materials. However, flavors other than butter may also be formulated.

Emulsifying agents are usually added to obtain a stable emulsion. These emulsifier will generally have an HUB value between 0 and I Illustrative of this category are orbital mono-fatty acid such as sorbitan-monostearate~ -moonlit, -monopalmitate and -monolaurate. Glycerol moo- and deft acids are also suitable. For example, there may be utilized glyceryl-dioleate, dipalmitate, -distrait and -moonlit.
Lecithin may also be employed. Frequently, combinations of the above or related emulsifiers will be found most effective for stabilizing the emulsions. Particularly preferred is a come bination of lecithin with the moo and diglyceride~.

Stabilizing mollifier as aforementioned, may be pro-sent from about 0.1 Jo I by weight of the total emulsion.

Coloring agents such as carotene and Anita may be included to provide the appropriate yellow color.

Preservatives may be incorporated including benzoic acid, sorbic acid and the corresponding salts of the foregoing acids.

Vitamins are usually incorporated into the low fat margarine. These include vitamins A and D.

ntioxidants that may be included are butylated hydroxyanisole (BRA), butylated hydroxytoluene (BUT), ETA, fatty I
citrates and various gut and tocopherol~.

In the aye phase are usually placed those Punetional additives soluble in water. Accordingly, salt sodium chloride) is generally present therein in an amount from about 0.1 to I by weight of the total emulsion.

other recommended ingredients which may be included are edible proteins such as liquid condensed or dry whey; whey modified by the reduction of lactose and/or minerals; non lactose containing whey components albumin; cozen; casinate; vegetable proteins; and soy protein isolate. These are usually present from about 0.01 to I% by weight of the total emulsion.

The following examples will more fully illustrate the embodiments of this invention All parts, percentages and pro-portion referred to herein and in eye appended claims are by weight of the total emulsion unless otherwise stated.

EXAMPLE 1 ~79 39 Illustrative of a stick and soft low fat spread emulsion according to the prevent invention are the two formulation listed in Table I.

TABLE I

Stick Product Soft Product Ingredient Composition (Oil Phase wt._) (60%) (owe Partially hardened Soybean Oil 59.5 39.4 10 Moo and Diglyeeride~ (minimum 0.25 __ 40~ moo) Monoglycarides (minimum 90~ moo) -- 0.34 Lecithin 0.22 0.20 Color/Vitamins 0.0066 0.0056 Flavor 0~0090 0-0090 water Phase, White 40~) ~60~) Water 37 . 6 57 . 3 Salt 2.0 2.5 Sweet Whey 0 . 20 --~0 Potassium Sorb ate 0.10 0.10 Lactic Acid 0.043 0.02 Tweet 80* 0.0025 0.0025 *Added subsequent to wa~er-in-oil emulsion formation.

I

Both stick and soft product outlined in Table 1 were prepared according to the following process. Melted lecithin and moo and diglycerides were added to partially hardened soybean oil kept at 125F. Vitamins and color were then added to the mixture. An aqueous phase was separately prepared from salt, potassium sorb ate, lactic acid and ETA dissolved in water.
The aqueous phase was then added to the oil phase with continuous mixing. Flavor ant was than incorporated into the resultant blend. Thereafter, the churn temperature was lo adjusted to off. After about 5-10 minutes of churning at stable temperature, Tweet 80 was added. Mixing was continued for an additional five minutes. The process was completed by pumping the emulsion through a series of multiple scraped surface heat exchangers, each known as a Rotator (Registered Trade Mark), Girdle Corp. The Rotator equipment cooled and crystallized product. Subsequently, the material was subjected to "C unit" processing fur softening and further blending. Crystallization - softening - blending steps were repeated by passage through a second set of "Rotator" and "C
units". Finally, the emulsion was packed into tubs at a final product temperature of 50-60F.

EXAMPLE

Organoleptic properties for compositions of the instant invention are illustrated in this Example. Thirty experienced margarine tasters were assembled for a taste panel. A series of margarine samples were prepared according to Table III, except for herein stated variations in Tweet 80 and salt levels. These samples were evaluated, on a blind basis, by each of the panelists. A pat of each margarine sample was spread on a cracker for tasting. between samples, panelists rinsed their mouth with water. Taste preference and saltiness evaluations are presented ~3~3~
in Table II. Samples 2 thrush 4 were prepared by the preferred process wherein the emulsion disrupter, Tony 80, was supplied to the margarine only at completion of the emulsion formation.
Samples 5-7 were prepared with Tweet 80 incorporated into the oil phase prior to emulsion formation with the aqueous phase. Number pairs under the taste preference and saltiness headings of Table II refer to the number of panelists preferring a particular sample over the control.

Panelists showed an overall taste preference for sample 2 containing 25 ppm Tweet go over control sample 1 having no emulsion darter. Samples 2 and 3 with Tweet 80 were perceived by more panelist to impart a saltier taste than the control having an identical salt level but without emulsion disrupter.
Sample 4 with 20% lets salt was taste preferred and similar in saltiness to control sample 1.

Margarine samples 5 and 6, prepared by the method of incorporating Tweet 80 into the oil phase prior to emulsion for-motion were overall taste preferred relative to the control.
Saltiness, however, was judged inferior to that of the control.
These Tut tests were done within one week of the margarine pro-parathion. Upon further storage for a total of one month past preparation, the saltiness rating with samples 5-7 changed.
Samples 5-7 were now judged as not significantly different in overall taste and at least as salty as the control. With samples 2 through 4, taste preference or saltiness rating order remained unchanged whether sampled at one wee, four weeks or after pro-longed storage. however, the majority of panelists noted a slight increase in salt intensity for samples 2-4 upon storage.

I
TABLE II

Tao Performance Panel Testing A. Tweet 80 Added to Preformed Emulsion Overall Taste Tyson 80 Preference Saltiness Sample (ppm) Salt (%) V8. Control* vs. Control*
1 0 control Control 2 25 2.518:11 22:6

3 So 2.51~:16 I

4 50 2.016:12 1~:13 . Tweet 80 Added to Oil Phase Prior to Emulsion Overall Taste Tweet 80 Preference Saltiness ppm) Salt (~) vs. Control* vs. Control 1 0 control Control S I 2.521:9 8:22 6 25 2.2517:13 9:21 7 I 2.012:18 6:23 *Taste evaluation after one week sample storage.

~3~7~3~ --EXAMPLE

Experiments delineating the upper concentration limits of typical emulsion disrupters are detailed in this Example.
Three representative disrupters were evaluated for their maximum permissible use level in a 45% fat content diet margarine. The base margarine is outlined below.

TABLE III

45~ Fat Content Margarine .
Jo Ingredients 10 Partially hydrogenated soybean oil (98.6) } 44.5 Cottonseed Oil tl.4~) Distilled monoglycerides 0.3 Lecithin 0.2 Color/Vitamins 0.01 15 Butter flavor 0-009 Water 52.9 Salt 2.0 Potassium Sorb ate 0.1 Lactic Acid 0.02 ETA
Emulsion disrupter --~37~
TABLE IV

upper Use Limit of Various Emulsion Disrul?tors in 45% Pat Diet Margarine Emulsion Disrupter HUB Upper Use Limits ppm) Sodium dodecyl sulfate 9.0 800-850 Ethoxylated glycerol laureate 17.0 110-130 Tweet 80 15.0 263-282 Incremental mounts of each emulsion disrupter were blended into the base margarine of Table III. The pontiff phase inversion defines the upper use limit. Inversion points were determined by conductivity measurement. The inversion point is identified where conductivity becomes greater than 1 micro moo.
Table IV inducts that thy upper use limit of anionic disrupters such as sodium dodacyl sulfate it about 800 ppm Emulsions appear to be considerably less tolerant of non ionic disrupters Tweet 80 caused inversion at 263-282 ppm. Accordingly, its use O should be held below about 240 ppm. Similarly, ethoxylated guy-carol laureate best employed below 100 ppm.

EXAMPLE 4 3793~
.

Milk protein, for instance whey or caseinates, have long been used by the margarine industry to aid in salt release in margarine containing high fat content. Emulsion disrupters of the instant invention, such as Tweet 80, can ye used in pro-ducts where the addition of even small amounts of milk protein will cause phase inversion.

To illustrate this superior performance, the 40% fat, soft product spread of Table I, was reformulated with 0,5% whey 0 in the absence of Tweet 80. A whey induced phase inversion occurred. However, the same formulation substituting Tweet 80 at 25 ppm for whey protein provided a satisfactory stable spread with good taste.

I

This example illustrates the flavor enhancement imparted by sodium dodecyl sulfate (SDS). A 45% fat content margarine per Table III was formulated incorporating 200 ppm of SDS. Samples of this product were taste evaluated against control sample 1 table II) by a seven member expert tasting panel. All par-ticipants declared the SDS containing spread to be substantially saltier than the control The foregoing description and examples illustrate selected embodiments of the present invention and in light thereof various modifications will be suggested to one skilled in the art, all of which are within the spirit and purview of this invention.

Claims (24)

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. An edible water-in-oil emulsion, solid at refrigera-tor temperatures, comprising:

(i) from about 30 up to 80% oil as the continuous phase;

(ii) from about 70 to 20% water as the dispersed phase; and (iii) from about 10 to 900 parts per million, by weight of the total emulsion, of an emulsion disruptor with an HLB from 9 to 20.

2. An emulsion according to claim 1 wherein the emulsion disruptor is an anionic or nonionic compound.

3. An emulsion according to claim 2 wherein the nonionic emulsion disruptor is present from about 25 to 75 parts per million by weight of the total composition.

4. An emulsion according to claim 2 wherein the anionic emulsion disruptor is present from about 10 to 600 parts per million by weight of the total composition.

5. An emulsion according to claim 1 wherein the emulsion disruptor is a polyoxyethyated sorbitan mono-, di-, or tri-fatty acid ester.

6. An emulsion according to claim 5 wherein the emulsion disruptor is Polyoxyethylene 20 Sorbitan Monooleate.

7. An emulsion according to claim 1 wherein the emulsion disruptor is a polyoxyethylated derivative of compounds selected from the group consisting of fatty alcohol, fatty acid, glycerol, di fatty glyceride and mono-fatty glyceride.

8. An emulsion according to claim 1 wherein the oil is present from about 35 to 60% by weight of the total emulsion.

9. An emulsion according to claim 1 wherein the oil comprises a partially hydrogenated vegetable oil.

10. An emulsion according to claim 8 wherein the par-tially hydrogenated vegetable oil is derived from soybean, corn, cottonseed, palm or palm kernel oil.

11. An emulsion according to claim 1 wherein the emulsion disruptor is sodium lauryl sulfate.

12. A method for reducing the salt content of an edible water-in-oil emulsion, solid at refrigerator temperatures, which does not adversely affect flavor comprising combining from about 10 to 900 parts per million, by weight of the emulsion, of an emulsion disruptor having an HLB from 9 to 20 with:

(i) from about 20 up to 80% oil as the dispersed phase; and (ii) from about 70 to 20% water as the continuous phase.

13. A method according to claim 12 wherein the emulsion disruptor is an anionic or nonionic compound.

14. A method according to claim 12 wherein the nonionic emulsion disruptor is present from about 25 to 75 parts per million by weight of the total composition.

15. An emulsion according to claim 12 wherein the anionic emulsion disruptor is present from about 10 to 600 parts per million by weight of the total composition.

16. A method according to claim 12 wherein the emulsion disruptor is a polyoxyethylated sorbitan mono-, di-, or tri-fatty acid ester.

17. A method according to claim 16 wherein the emulsion disruptor is Polyoxyethylene 20 Sorbitan Monooleate.

18. A method according to claim 12 wherein the emulsion disruptor is a polyoxyethylated derivative of compounds selected from the group consisting of fatty alcohol, fatty acid, glycerol, di-fatty glyceride and mono-fatty glyceride.

19. A method according to claim 12 wherein the oil is present from about 35 to 60% by weight of the total emulsion.

20. A method according to claim 12 wherein the oil comprises a partially hydrogenated vegetable oil.

21. A method according to claim 20 wherein the par-tially hydrogenated vegetable oil is derived from soybean, corn, cottonseed, palm or palm kernel oil.

22. A method according to claim 12 wherein the emulsion disruptor is sodium lauryl sulfate.

23. A process for preparing an edible water-in-oil emulsion, solid at refrigerator temperatures, comprising:

(a) preparing an emulsion with (i) from about 30 up to 80% oil as a dispersed phase;

(ii) from about 70 to 20% water as the continuous phase; and (b) adding to the formed emulsion from about 10 to 900 ppm of an emulsion disruptor having an HLB value from 9 to 20.

24. A product prepared by the process of claim 23.