CH627050A5 - Process for preparing a spread with low fat content. - Google Patents

Description

The present invention relates to a process for producing a water-in-oil type low fat spreading agent. The spreading agent with a low fat content produced by the process according to the invention preferably contains butterfat, for example a mixture of butterfat and vegetable fat, and it is intended in particular for use as a spread.

Protein-containing low fat water-in-oil type spreaders are e.g. disclosed in German patent application 1 200 113; however, such products require a very special protein-containing aqueous phase with a pH of 5 to 6; in addition, they do not contain any high-molecular substances not derived from milk and do not always sufficiently meet the desired butter-like taste. The incorporation of non-milk, high molecular weight substances, e.g. Vegetable gums in low fat acidic spreads have been proposed in Dutch patent application 6 616 246. In this application, however, no protein-containing spreading agents have been described or given as examples. Proteins have been mentioned in this application only as stabilizers for use in place of natural gums, CMC, alginates, etc. It should be noted that when proteins are only added to an acidified aqueous phase, they raise the pH to a level that is unacceptable from the point of view of the microbiological durability properties; this also applies to the water-in-oil type low fat protein spreads e.g. in U.S. Patent No. 3,366,492. In addition, since there are no partial glycerides in the products described in the cited patent, the physical stability of the water-in-oil emulsion, in particular at relatively low temperatures, is not adequately guaranteed.

The aim of the present invention was to produce a protein-containing low-fat spreading agent of the water-in-oil type which remains stable even at low temperatures, for example refrigerator temperatures which are in the range from 4 to 8 ° C. Furthermore, efforts have been made to produce a spreading agent which has an excellent taste similar to that of butter and which also has acceptable shelf life properties from a biological point of view.

Surprisingly, it has been found that the desired goals can be achieved by producing a water-in-oil type spreading agent which is 38 to 50

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% By weight of plastic fat, 0.1 to 1.5% by weight of partial glycide and the remainder to 100% by weight of an aqueous phase with a pH of less than 6, which contains both milk proteins and contains non-milk-based high-molecular substances in a certain proportion.

The present invention therefore relates to a process for producing a water-in-oil type low-fat spreading agent, which is characterized in that a spreading agent is prepared which contains 38 to 50% by weight of plastic fat, 0.1 to 1.5% by weight of partial glycerides and the remainder to 100% by weight of an aqueous phase with a pH of less than 6, which comprises 1 to 23% by weight, based on the weight of the aqueous phase , of edible soluble milk proteins and edible, non-milk high molecular weight substances, the weight ratio of soluble milk proteins to non-milk high molecular weight substances being in the range of 15: 1 to 1: 5 by adding the non-milk to the water originating high-molecular substances dispersed and the edible soluble milk proteins either completely or partially in the aqueous phase or completely or partially in the fat phase and dispersed the water-in-oil emulsion produces the aqueous phase and the fat phase.

A spreading agent which has a fat content of 39 to 45% is preferably produced by the process according to the invention. The plastic fat of the spreading agents produced by the process according to the invention advantageously contains butterfat, and it can be, for example, a mixture of butterfat and vegetable fat, the vegetable fat preferably having a polyunsaturated fatty acid content of 40% or more. Examples of such vegetable fats with at least 40% polyunsaturated fatty acids are sunflower oil, safflower oil, corn oil, wheat germ oil, soybean oil and similar vegetable fats.

In the present context, “soluble milk proteins” are understood to mean in particular unmodified proteins which are at least 80% soluble when dispersed in water at ambient temperature (20 ° C.) in a ratio of 1 g / 1; such proteins are e.g. native milk proteins and those milk proteins obtained by ultrafiltration, gel filtration or dialysis of milk products, e.g. Whole milk, skimmed milk, buttermilk, whey, etc. have been obtained.

“Edible, non-milk-derived, high-molecular substances” includes soluble or water-dispersible (at least 80% at 20 ° C), non-milk-derived animal and vegetable proteins and / or carbohydrates and derivatives of these proteins and carbohydrates with a molecular weight of 104 or more, e.g. 104 to 10®, understood. Suitable examples are e.g. Vegetable proteins, e.g. Soy and rapeseed proteins, single cell proteins, gelatin, polysaccharides including their alkylated derivatives, starch, cellulose, carboxymethyl cellulose (CMC) and vegetable gums, e.g. Carrageenan (carrageenan), pectin, alginate, guar gum, agar agar, locust bean gum and / or their corresponding salts.

The low-fat spreading agent produced according to the invention preferably contains soluble milk proteins and high-molecular substances not derived from milk in a weight ratio of 8: 1 to 1: 3, in particular 5: 1 to 1: 1.5, in particular approximately 2: 1, with a protein content from about 0.5 to 0.9% (calculated on the weight of the low fat spread). With a weight ratio of soluble milk proteins to non-milk high-molecular substances of 5: 1 to 1: 1.5, the protein content in the aqueous phase can be about

0.4% (ratio 1: 1.5; total content of milk protein and non-milk high-molecular substances 1%) over 0.8% (ratio 5: 1; same total content of milk protein and non-milk components) and 9% (Weight ratio 1: 1.5; total content of high molecular substances and soluble milk protein 23%) vary up to about 19% (weight ratio 5: 1; total content of the components in the aqueous phase 23%).

The aqueous phase of the spreading agent prepared according to the invention is said to be acidic mainly for microbiological reasons, i.e. have a pH of less than 6.0, preferably 4.5 to 5.8 and in particular 4.8 to 5.2. The lower the pH value, the better the product is resistant to storage in open or insufficiently airtight containers; a too low pH, i.e. below 4.5, however, should be avoided for organoleptic reasons.

For physiological reasons, for organoleptic reasons and due to legal regulations in some countries, low-fat spreading agents, in particular low-fat spreading agents based on butter, should contain proteins. Because proteins actually promote the formation of oil-in-water emulsions, often coagulate at an acidic pH, and can give rise to microbiological instability, they pose a serious problem.

The total content of edible, soluble milk proteins and high molecular weight substances not derived from milk is preferably 2 to 16% by weight of the aqueous phase, in particular 3.5 to 15% by weight of the aqueous phase.

Preferably the non-milk high molecular weight substances comprise hydrocolloids, e.g. in a concentration of 0.2 to 3%, based on the weight of the aqueous phase, preferably 0.5 to 1.5%, in particular 0.6 to 1.0%. Hydrocolloids which interact with the proteins and increase the solubility of the aqueous phase are particularly suitable.

It has also been observed that various hydrocolloids can keep the proteins sufficiently soluble even when the product of a heat treatment, e.g. a pasteurization treatment.

Mixtures of two or more hydrocolloids are particularly preferred since the presence of such a mixture has often been found to be more effective than the presence of only a single hydrocolloid.

Suitable hydrocolloid mixtures include e.g. (10 to 90%): (90 to 10%) - mixtures of pectin and one or more hydrocolloids of natural origin, e.g. Carrageenan, agar-agar, guar gum, locust bean gum etc., and / or their corresponding salts. Mixtures of pectin and carrageenan are particularly preferred since these hydrocolloid mixtures have proven to be particularly effective in stabilizing the low-fat spreading agents according to the invention.

As shown earlier, the soluble milk protein content can vary within relatively wide limits.

However, the best products generally have a soluble milk protein content of about 1 to 6% of the aqueous phase.

For reasons of organoleptic acceptability, the lactose content of the products produced according to the invention should not be more than about 4%, based on the weight of the aqueous phase, preferably 0.1 to 1.5% of the aqueous phase. A minimal lactose content further improves the stability of the emulsion, especially at a relatively low pH or a relatively low storage temperature. If desired, e.g. to give the impression of sweet butter taste - a little lactose or another suitable sweetening material added

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e.g. if milk proteins with a reduced lactose content or essentially lactose-free proteins - such as solubilized caseinate - are used.

However, milk proteins with a partially reduced lactose content are particularly preferably used, e.g. Proteins obtained by ultrafiltration, gel filtration or dialysis of native milk proteins, the proteins retaining about 10 or 15 to 20 or 25% lactose (based on dry matter) in these processes.

Excellent results are obtained by using either soluble milk proteins with partially reduced lactose content alone or mixtures of such proteins with milk proteins that have been solubilized either by salt formation (e.g. sodium caseinate) or complex formation (e.g. with sodium tripolyphosphate or citrate) been.

The spreading agents prepared according to the invention are further said to contain partial glycerides as water-in-oil emulsifiers, in particular monoglycerides. Such partial glycerides should be present in an amount of 0.1 to 1.5%, based on the emulsion, preferably 0.15 to 0.8%.

Partial glycerides of saturated and unsaturated fatty acids are expediently used, in which the proportion of partial glycerides of unsaturated fatty acid outweighs the proportion of glycerides of saturated fatty acid and in which the proportion of partial glycerides of stearic acid exceeds the other partial glycerides of saturated fatty acid. Suitable partial glycerides, especially monoglycerides of this type, are described in British patent application 43 072/73.

It is preferable to use essentially fully saturated partial glycerides, which are preferably dispersed in the aqueous phase.

The addition of an effective amount of complexing agents, i.e. Salts such as alkali polyphosphates and -ci-trates, which can react with polyvalent metal ions, are advantageous, especially if relatively hard water is used. Other minor components, e.g. Salt, preservatives, flavoring agents, colorants, etc. can be present in the low-fat spreading agent according to the invention.

The low-fat spreading agent can be produced in conventional plants, but care should be taken to avoid conditions which adversely affect the physical stability of emulsions.

Pasteurization of at least the aqueous components is very preferred during preparation.

The temperature and the residence time of the aqueous phase and / or of the entire emulsion in the pasteurization system should be selected so that a substantial precipitation of the proteins is avoided.

Suitable pasteurization temperatures are about 60 to 90 ° C; the dwell time should be set accordingly to the selected temperature, local overheating should e.g. can be avoided by intensive stirring.

The constituents present in smaller amounts are preferably dissolved or dispersed in the aqueous phase, in particular under conditions of sufficient shear forces, so that it is ensured that any gel structure is essentially destroyed. This treatment is preferably carried out before the pasteurization of the aqueous phase and / or the emulsion, since otherwise insufficient pasteurization of gelled particles can easily occur.

Optionally, at least a portion of the milk proteins can be dispersed in the fat phase of the low fat spread; after a few attempts, this allows the expert to produce a product which, depending on local taste preferences, is very suitable.

The fat phase to be used may also contain part of the aqueous phase, e.g. if butter is used as the starting material.

The water-in-oil emulsion according to the invention is preferably prepared by melting melted butter or melted butter fat with an aqueous phase containing all minor components in heat exchangers with a scraped surface, e.g. in "Margarine" by A.J.C. Andersen, Pergamon Press, 2nd edition (1965).

The invention is explained in more detail below with the aid of examples.

example 1

A low fat water-in-oil type butter based spread was made from the following ingredients (all percentages based on weight and total product unless otherwise noted):

40% fat (i.e. 25 kg or 47.8% butter containing 7.8% aqueous phase);

Powder containing 3% water soluble milk protein (i.e. 1.5% potassium caseinate free of lactose and 1.5% milk powder obtained by dialysis with a protein content of 70% of the milk powder and a lactose content of 25%);

0.4% of a hydrocolloid mixture of low methoxylated pectate (80 parts) and carrageenan (carrageenan, 20 parts);

0.5% of a monoglyceride mixture (50/50) of distilled, unhydrogenated sunflower oil monoglyceride and distilled, fully hydrogenated sunflower oil monoglyceride with an unsaturated fatty acid content of 0.22%, a stearic acid content of 0.22% and a saturated content Fatty acid of 0.28%;

0.4% table salt,

7.8% aqueous phase, derived from the butter (see above); 47.9% water.

The lactose content of the aqueous phase was about 0.8%.

The product was manufactured as follows:

45.8% butter (percentage based on the final product) was heated to 80 ° C in a stirred kettle and local overheating, which could lead to denaturation of the butter proteins, was carefully avoided. The product was then rapidly cooled to 35 ° C

The monoglyceride mixture was dispersed in the remaining 2% butter and the mixture was heated to 80 ° C. 45% water was heated to 45 ° C and the hydrocolloid mixture, the additional proteins and the table salt were dispersed. The monoglyceride / butter mixture was dispersed in the water / hydrocolloid / protein / salt mixture, and the resulting aqueous product was freed of gas by careful heating to 80 ° C in an evacuated, stirred kettle and cooling to 35 ° C.

The pasteurized aqueous phase was slowly (10 1 / min) dispersed in the pasteurized butter, each of which was at a temperature of 35 ° C.

The rest of the aqueous phase (2.9%) was heated to 100 ° C and citric acid was dissolved to create a 10% aqueous citric acid solution.

This solution was added to the fat and aqueous phase system (the premix) and a pH of 5.15 to 5.3 was obtained.

The resulting mixture was pumped into a Votator A unit which was run at 1200 rpm at a pressure of 1 to 3 at

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circulated, and cooled to 20 to 23 ° C. The emulsion obtained was then treated in a second Votator-A unit (which ran at 900 rpm) and cooled to 15 to 18 ° C. and finally in a post-processing unit (1200 rpm) (an uncooled, stirred and closed container) processed and packaged. (Before the emulsion was introduced into the Votator units, pasteurized butter at 35 ° C was circulated through these units to provide a sufficient level of seeding for crystallization).

The product obtained had a very fine water division (the majority of the water particles were 1 to 3 microns in diameter and there were no particles larger than 6 microns in diameter), the product was very stable, even at refrigerator temperatures, it was excellently spreadable , and no water separation could be found.

After storage in closed containers at room temperature for two weeks, the product was organoleptically tested by a trained taste panel and was found to be very similar to butter; No signs of deterioration were observed even after being stored in open containers for 7 days.

Example 2

Example 1 was repeated with the exception that the protein-containing powder consisted only of potassium caseinate (lactose-free) and that the pH was adjusted to 5.4. The resulting emulsion was passed through the Votator units as previously described and run three times again; while passing through the votator, the emulsion was inoculated with butter to initiate crystallization.

The product obtained was not quite as good as that of Example 1, especially with regard to emulsion stability. The organoleptic properties were acceptable.

Example 3

Example 1 was repeated, except that the total fat content was 50%; all other shares were discontinued accordingly.

Except for the lower spreadability at refrigerator temperature, the product was rated almost as good as that of Example 1.

3.3% lauric acid 1.5% myristic acid 75.0% palmitic acid 22% stearic acid 0.8% other fatty acids.

The ratio of mono: di: tri-glycerides was 38.9: 5.0: 56, lin percent of the peak area. All other shares were discontinued accordingly.

The sequence of the procedure and the working conditions were as described in Example 1, with the exception that first salt and hydrocolloids and the monodiglyceride mixture and finally the protein-containing powder were added to the heated water and that all the butter was mixed with the aqueous phase at a temperature of 28 ° C.

The pH was adjusted to 5.9.

The product obtained was almost as good as that of Example 1, except that when stored in open containers, the product decreased slightly in quality 2o after three days.

Example 5

Example 1 was repeated except that a different mixture of monoglycerides was used.

The following were added to 4000 g of fat:

25 3.2 g of a molecularly distilled monoglyceride derived from fully hydrogenated sunflower oil with the following fatty acid composition:

Palmitic acid 7%

30 stearic acid 93%,

15.0 g of a molecularly distilled monoglyceride derived from a non-hydrogenated sunflower oil with the following fatty acid composition:

35 palmitic acid 7%

Stearic acid 5%

Oleic acid 28%

Linoleic acid 60%.

40 The total monoglyceride mixture contained monoglycerides of:

Stearic acid 3.72 g

Linoleic acid 9.0 g total saturated fatty acids 5.0 g

45 total unsaturated fatty acids 13.2 g.

Example 4

Example 1 was repeated with the exception that 8% protein-containing powder and 1.0% of a mixture consisting of 50 parts of highly methoxylated pectin and 50 parts of a monodiglyceride were used, the fatty acid composition of which was determined by GLC as a percentage of the peak area had been:

Based on the fat, 0.12% monoglycerides of saturated fatty acid and 0.33% monoglycerides of unsaturated fatty acid were present.

In contrast to the procedure described in Example 1, no inoculation with butter was necessary.

The product obtained was at least as good as that of Example 1.

Examples 6 to 13

Example 1 was repeated with the exception of the following exceptions:

Example of added proteinaceous material pH of shelf life,

Premix open, at

Room temperature in days

6 2.5% K-caseinate and 0.5% dialyzed milk- 5.9 3 protein powder

7 2.5% sodium caseinate and 0.5% ultrafiltered 5.9 3 milk protein powder

8 2% K-caseinate and 1.0% ultrafiltered 5.7 4 milk protein powder

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Examples 6 to 13 (continued)

Example added proteinaceous material pH-value of durability.

Premix open, at

Room temperature in days

9

2.5% K-caseinate and 0.5% ultrafiltered

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Whey protein powder

0.3% sodium caseinate and 2.7% whole milk

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protein powder

1.5% sodium caseinate and 1.5% whole milk

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protein powder

2.8% K-caseinate and 0.2% ultrafiltered

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Whey protein powder

2.84% Ca coprecipitate * (dissolved by sodium

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tripolyphosphate) and 0.16% ultrafiltered whey protein powder

*) The "co-precipitate" was by adding Ca ions to skimmed milk, heating the mixture to 90 to 100 CC, acidifying to a pH of 5.7 to 5.9, centrifuging and dissolving the resulting dry mass with 0.3 % Trisodium polyphosphate (calculated on protein) and heating the precipitate.

Excellent products have been received; the importance of pH with regard to the microbiological stability of the products can be seen from the table above.

Example 14

Example 1 was repeated with the exception that 1.0% hydrocolloid consisting of pectin and guar gum was used in a weight ratio of 1: 2.

An excellent product was obtained.

Example 15

Example 9 was repeated except that 0.8% sodium caseinate, 0.2% whey protein and 2% hydrocolloid were used.

All other percentages have been adjusted accordingly.

The resulting product was similar to that of Example 1.

Even at pH 4.5, it tasted less acidic than sour cream butter. A slightly mealy taste was observed after two weeks of closed storage.

Example 16

Example 1 was repeated, except that in addition to the ingredients described, 6% of a hot-swelling potato starch was added to the aqueous phase (i.e., about 3.5% of the product).

25 The product obtained had a more margarine-like structure and showed a somewhat more viscous sensation in the mouth, which found a shared preference.

Example 17

Example 1 was repeated, except that the fat phase consisted of 24% butterfat and 16% sunflower oil and the water phase was adjusted to pH 5.1.

In contrast to Example 1, the mixture obtained had to

35 to 6 ° C in the Votator A unit to obtain a stable emulsion. The product properties were similar to that of the product of Example 1, except that it was somewhat softer at ambient temperatures.

40 Example 18

Example 1 was repeated with the exception that no monoglycerides were added to the fat phase, but 0.5% of the saturated mono-di-glycide-rides mentioned in Example 4 were added to the water phase. In this way, one

45 very good foam reduction achieved when dispersing the components in the water phase.

The product properties were similar to those of the product in Example 1.

Example 19

so Example 18 was repeated, except that the product contained only 3% dialyzed milk protein and that the pH was adjusted to 4.9. An excellent, somewhat sweeter product was obtained.

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Claims (13)

627 050 2nd PATENT CLAIMS 1. A process for the preparation of a water-in-oil type low fat spreading agent, characterized in that a spreading agent is prepared which contains 38 to 50% by weight of plastic fat and 0.1 to 1.5% by weight of partial fat Gly-ceride, and the remainder to 100% by weight comprises an aqueous phase with a pH of less than 6, which contains 1 to 23% by weight, based on the weight of the aqueous phase, of edible soluble milk proteins and edible contains non-milk-derived high-molecular substances, the weight ratio of soluble milk proteins to non-milk-derived high-molecular substances being in the range from 15: 1 to 1: 5 by dispersing the non-milk-derived high-molecular substances and the edible ones Milk proteins either completely or partially dispersed in the aqueous phase or completely or partially in the fat phase and the water-in-oil emulsion h. From the aqueous phase and the fat phase created. 2. The method according to claim 1, characterized in that one produces a spreading agent that has a fat content of 39 to 45%. 3. The method according to claim 1 or 2, characterized in that a spreading agent is produced, the plastic fat of which contains butterfat, the plastic fat preferably a mixture of butterfat and vegetable fat, the vegetable fat having a polyunsaturated fatty acid content of 40% or more has. 4. The method according to any one of claims 1 to 3, characterized in that a spreading agent is prepared in which the weight ratio of soluble milk proteins to high molecular weight substances not derived from milk is in the range from 8: 1 to 1: 3, preferably in the range from 5: 1 to 1: 1.5. 5. The method according to any one of claims 1 to 4, characterized in that a spreading agent is prepared in which the pH of the aqueous phase in the range between 4.5 and 5.8, preferably in the range from 4.8 to 5, 2 lies. 6. The method according to any one of claims 1 to 5, characterized in that a spreading agent is prepared which has a total content of edible, soluble milk proteins and non-milk high molecular weight substances of 2 to 16 wt .-%, preferably 3.5 to 15 % By weight, based on the weight of the aqueous phase. 7. The method according to any one of claims 1 to 6, characterized in that a spreading agent is prepared in which the non-milk, high molecular weight substances are hydrocolloids, the hydrocolloid content preferably 0.2 to 3 wt .-%, based on the Weight of the aqueous phase, the spreading agent. 8. The method according to claim 7, characterized in that one produces a spreading agent that has a hydrocolloid content of 0.5 to 1.5 wt .-%, preferably 0.6 to 1.0 wt .-%, based on the weight of the aqueous phase. 9. The method according to claim 7 or 8, characterized in that a spreading agent is prepared which contains hydrocolloids which interact with proteins and increase the viscosity of the aqueous phase, the hydrocolloids being a mixture of hydrocolloids, for example carrageenan or pectin , or salts of these substances. 10. The method according to any one of claims 1 to 9, characterized in that a spreading agent is prepared in which the aqueous phase contains a content of 1 to 6% by weight, based on the weight of the aqueous phase, of soluble milk proteins. 11. The method according to any one of claims 1 to 10, characterized in that a spreading agent is prepared which in the aqueous phase has a lactose content of not more than 4% by weight, based on the weight of the aqueous phase, preferably a lactose content of 0 , 1 to 1.5 wt .-%, based on the weight of the aqueous phase. 12. The method according to any one of claims 1 to 11, characterized in that in the aqueous phase edible soluble milk proteins with reduced lactose content or partially reduced lactose content is used. 13. The method according to any one of claims 1 to 12, characterized in that a spreading agent is prepared which contains substantially completely saturated monoglycerides, which are preferably contained in the aqueous phase of the spreading agent.