DD218832A1 - METHOD FOR PRODUCING FAT AND WATER EMULSIONS - Google Patents

Abstract

The invention relates to a process for the preparation of fatty and water emulsions by emulsifying and / or homogenizing edible fats and / or edible oils. The field of application extends to the production of margarine, mayonnaise, ice cream, cream and cream products and similar preparations in the food industry. The aim of the invention is to produce emulsions with variable composition and phase distribution and high physico-chemical stability and avoid high use concentrations of emulsifiers and stabilizers while waiving oeconomically complex emulsifier and stabilizer systems. According to the invention, fat and water emulsions are prepared by known emulsification or homogenization techniques by dispersing as emulsifiers in the aqueous phase, partially hydrolyzed at temperatures of 70 to 100 C and verschäeumte in the presence of a gas Partialglyceride as well as in the fat phase dissolved or dispersed non-hydrated Partialfettsaeureester of glycerol, polyglycerols and / or derivatives thereof. In the case of energy-reduced emulsions, proteins and / or polysaccharides with a predetermined degree of denaturation or gelatinization are also used as costabilizers.

Description

Process for the preparation of fat and water emulsions Field of application of the invention

The invention relates to a process for the preparation of Pett and water emulsions of the type Pett in water and / or water in Pett by emulsifying and / or homogenizing edible fats and / or edible oils and their processing products with water or aqueous media with addition of ingredients, Stabilizers and Emulsifiers · The emulsions can preferably be used in the food industry in the form of margarine, mayonnaise, ice cream, cream and cream products and similar, and also energy-reduced preparations, such as dressings and sauces.

Characteristic of the known technical solutions

The Hera distribution of 3? Ett- and water emulsions for Uahrungszwecke is known to be done generally by dispersing a fat and a water-containing phase, wherein the physicochemical stabilization of the emulsified system by homogenization and / or addition of surface-active lipidic compounds, possibly also further Stabilizers, is made ·

In the scientific and patent literature, a large number of homogenizers, as well as emulsifier and stabilizer combinations, have been described which enable a process regime suitable for the respective emulsion type and the desired emulsion composition.

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Fat-in-water emulsions are then stabilized mainly by water-soluble lipid emulsifiers with high HLB values, preferably partially esterified Ethylenosydadducts of polyalkyholes, whereas for water-in-Pett emulsions fat-soluble compounds with low HLB values, preferably Pettsäurepartialglyceride, predestined emulsifiers are·

Of almost universal importance are, among them, once polyoxyethylene sorbitan fatty acid esters and phosphatides, on the other hand mono- and diglycerides and polyglycerol-pesticate · In general, however, emulsifier-stabilizer mixtures are used which have specific effects against environmental, thermal or mechanical stress factors in emulsions In this context, the addition of co-stabilizers on the basis of specially obtained or modified proteins and polysaccharides is to be counted in the following.

In particular, in the case of the production of energy-reduced emulsions with high utility value, such as freezing, thawing and cooking stability, required relatively high amounts of a composite of different emulsifiers and stabilizers mixture (compounds) and / or highly effective homogenization techniques are to be regarded as disadvantageous because comparatively high production costs Another important part of emulsions prepared with lipidic emulsifiers and non-lipid stabilizers is the high affinity of the additives for undesired interactions, which cause the dispersed particles to ooze and thus destabilize the emulsions.

Aim of the invention

Accordingly, the object of the invention consists in the production of emulsions with variable composition and phase distribution as well as high physico-chemical stability while avoiding high use concentrations of emulsifiers and stabilizers while at the same time dispensing with complexities

Emulsifier and stabilizer systems in which the synthesis or recovery of the individual components or mixtures economical

The invention is therefore the object of demonstrating process conditions and emulsifier-stabilizer combinations that allow to realize the objective ·

Explanation of the essence of the invention

According to the invention, Pett type and water emulsions of the Pett type in water and / or water in Pett, preferably as food or food preparation, using vegetable and / or animal Petten and / or oils, water, milk or other aqueous media, common additives , including flavorings and other ingredients, as well as emulsifiers based on the Pettsäurepartialester of glycerol, PbIyglycerols and / or derivatives thereof, optionally also stabilizers based on proteins and / or polysaccharides prepared by known emulsification or homogenization, by using as emulsifiers in the aqueous phase dispersed, previously hydrated at temperatures of 70 - 100 ⁰ C and foamed in the presence of a gas Partialglyceride with a monoglyceride content = 25 % and in the Pettphase dissolved or dispersed non-hydrated Partialfettsäureester of glycerol, polyglycerols and / or their derivatives used who , .., Wherein the ratio of hydrated, foamed Partialglyceriden to 4? 1 to 1: 4 »preferably 2: 1 to 1: 2, at a total concentration of 0.1 to 1.0%, preferably 0.2 to 0.5 % t based on the mass of the emulsion, and the mass ratio of the emulsion components Pett and water to 10: 90 to 80: 20 amounts.

In addition, as additives specially necessary for the stabilization of energy-reduced emulsions, partially denatured proteins having a nitrogen solubility of between 20 and 60, preferably roller-dried skimmed milk powder at pH 8.0 in combination of 0.2 to 2.0 %, preferably 0.5 to 2.0 and / or partially gelatinized starches having a viscosity of between 300 and 1000 H s (Rheotest II, System S 1, shear rate

m ² 27.0, 3.3% dispersion),

preferably roll-dried corn starch, used in concentrations of 0.5 to 5.0%, preferably 1.0 to 3.0%.

Emulsions prepared according to the invention are preferably intended for the food industry in the form of margarine, mayonnaise, ice cream, cream and cream products, as well as similar, also energy-reduced preparations, such as sauces and dressings. '

The fats and oils to be used are vegetable and / or animal edible fats or oils and their processing products, such as hydrogenated and transesterified fats, sweet and sour cream, butter and lard.

Surprisingly, it has been found, according to the invention, that hydrated foamed monoglycerides can be used in combination with nonhydrated fatty acid partial esters of glycerol, polyglycerols and / or their derivatives as goemulsifiers; in the case of energy-reduced emulsions, additional costabilizers, ie. H. Produce proteins and / or polysaccharides with a given degree of denaturation or gelatinization not only fat-in-water and water-in-fat, but also double emulsions with a high variability in their composition, viscosity and stability, without complicated emulsification or after complicated processes produced emulsifiers or stabilizers are required.

Essential features of the invention include the use of foamed hydrated monoglycerides, and their combination with non-hydrated partial glycerides for the purpose of forming gaseous interfaces in the emulsion. An important feature of the invention is also the use of costabilizers with a predetermined denaturation and Yerkleisterungsgrad, d. H. Nitrogen solubility: or viscosity, the negative interactions with lipidic emulsifiers due to hydrophobic binding to proteins or incorporation in starch compared to native products are comparatively low, so that even at relatively low emulsifier and / or stabilizer concentrations high physicochemical stability and viscosity of different emulsions results.

As a critical factor influencing the emulsion stability in addition to the total concentration of Emulgatorgemisch.es above all the concentration of the hydrate foamed Partial->. glycerides, whereas the viscosity of the emulsions depends primarily on the concentration of the stabilizer. The type and amount of coemulsifiers and gostabilizers used are in turn determined by the composition, type and performance characteristics of the desired emulsions and are suitably determined in gate tests. \

In an embodiment of the invention which is particularly preferred for the preparation of fat-containing water-fat emulsions 60 %, according to the orientation, hydrated partial glycerides are used in proportions = 50 % , whereas for corresponding water-in-fat emulsions their proportion = 50 % ; the, favorable total concentration of the emulsifiers is = 0.5%

In a particularly preferred embodiment with energy-reduced emulsions having fat contents of 60 % , the proportion of ari hydrate partial glycerides = 50 % and the total concentration of the emulsifiers in both types of emulsion = 0.5 %. The type and amount of cost abilisajors to be used depends primarily on adjusted water content and the desired consistency of the emulsion.

The invention will be explained in more detail with reference to the following embodiments.

AuaführungsbeisDiele

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example 1

To produce a reduced-calorie salad cream, 44 kg of water, 3.5 kg of thermally digested corn starch, 11.4 kg taste-influencing and preservatives such as sugar, mustard, ground black pepper, lemon essence, salt, potassium sorbate and 0.3 kg of a monoglyceride-containing Emulsifier (content of alpha-monoglyceride 62%), previously hydrated by treatment with Ultra-Turras with the 2Ofachen amount of water at temperatures above the melting point (48 ⁰ G) and with the introduction of nitrogen

    .. <· - 6 -

and foamed iat, homogenized with an emulsifying pump. Thereafter, with the homogenizer running, 33 kg of sunflower oil are dissolved, in which 0.3 .mu.g of a citric acid ester of mono- and diglycerides containing emulsifier are dissolved. Finally, 7.5 kg of vinegar are added, and it is posthomogenized for a further 3 min ·

Example 2

To prepare a cream fat suitable for the preparation of confectionery products, 30.0 kg of water, 0.5 kg of skimmed-milk powder and 0.3 kg of a monoglyceride-containing emulsifier (content of alpha-ionoglyceride 48 %) have been previously described as in Example 1 the water phase has been hydrated and foamed manufactured · the same time is prepared at 40 ⁰ G 71 kg of margarine fat blend and 0.2 kg of a polyglycerol Fettsäureesters the Fettphäse. The two phases are combined with stirring and solidified in margarine combinator *. /

Example 3

For the preparation of a margarine is from 25.5 kg of water, 0.8 kg roll skim milk powder, the recipe corresponding proportions of flavorings and edible acids and 0.2 kg of a monoglyceride-containing emulsifier (content of alpha-monoglyceride 62%), the previously as hydrolyzed and foamed, the water phase is prepared. From 72 kg of margarine fat mixture, 0.1 kg of a polyglycerol fatty acid ester, 0.1 kg of lecithin and the formulation corresponding amounts of Yitaminen, dyes and flavorings 45 ⁰ G, the fat phase herge'stellt · Both phases are combined and processed in margarine combiner margarine ·

Example 4

For the production of a calorie-reduced margarine 55 kg of water, 1 kg roller skim milk powder, 1 kg of a thermally partially digested wheat starch, the recipe corresponding proportions of flavorings and edible acids and 0.3 kg of a monoglyceride-rich emulsifier (content of alpha)

Monoglyceride 86%) previously hydrated and foamed as described in Example 1, the water phase was prepared. From 40 kg of linoleic-rich margarine-fat mixture, 0.2 kg of a citric acid ester of mono- and diglycerides. and the recipe corresponding Mengen.an vitamins, coloring and flavoring substances, the fat phase at 40 ⁰ Q is produced. The two phases are combined and processed in the margarine combinator to a linoleic-rich, calorie-reduced Delikateßmargarine.

Example 5

For the preparation of a reconstituted, calorie-reduced butter, the water phase from 50.5 kg of water, 1.5 kg roller skim milk powder, 2.5 kg of a thermally digested corn starch, the Hezeρtür corresponding proportions of flavorings and edible acids and 0.2 kg of a Monoglyceride-rich emulsifier (content of alpha-monoglyceride 86. $), which has been previously hydrated and foamed by homogenization by means of Ültraschall-homogenizer with 10 times the amount of water at 80 ⁰ C and with the introduction of nitrogen and foamed together. The fat phase is prepared from 45 kg of concentrated butter, in which 0.1 kg of a citric acid ester of mono- and diglycerides and 0.1 kg of a polyglycerol ester and the recipe corresponding amounts of.Vitamin, dyes and flavorings at 35 ⁰ C. The two phases are combined and processed in the margarine combinator to a calorie-reduced butter.

Example 6

To produce a reduced calorie lard is from 470 g of water, 20 g of skimmed milk powder and 5 g of a monoglyceride-rich emulsifier (content of alpha-monoglyceride 86%), previously by homogenizing with a knife homogenizer with 10 times the amount of water at 70 ⁰ G and with introduction of Carbon dioxide has been hydrated and foamed, the water phase prepares. 5 g of ricinoleic acid esters of polyglycerols are dissolved in 500 g of lard. With the knife homogenizer running, add the water phase to the melted lard. Thereafter, it is cooled with stirring by cooling with an ice-salt mixture.

- 8 - ^, Example 7 . .

For the production of _; Salad dressings are 8 kg of tomato paste, 3 kg.Prikrikamark, 4 kg mustard, 5 kg sugar, 2 kg salt, 0.5 kg, skimmed milk powder, 3.5 kg thermally processed wheat starch and 1 kg of spices, flavors and colors together with 57.5 kg of water and 0.3 kg of monoglyceride-haitigem emulsifier (content of alpha-monoglyceride 48%) »previously hydrated and foamed as described in Example 1, placed in the reservoir of an emulsifying pump. After the homogenizer has been distributed, 10 kg of sunflower oil in which 0.2 kg of monoglyceride-containing emulsifier have been dissolved are introduced into the storage container. Finally, 5 kg of vinegar are added, and the finished emulsion is homogenized for a further 3 minutes.

Example 8 '

For the production of a vanilla ice cream, 7 kg of skimmed milk containing 1 kg of sugar, 0.1 kg of a thermally digested corn starch, 0.03 kg of a monoglyceride-containing emulsifier (content of alpha-monoglyceride 62%) previously described in Example 1 Hydrated and foamed, and 0.47 % of flavors and flavorings mixed by means of Planetrührwerk · To give 1.4 kg of molten margarine (fat content 72 '%), which is predominantly stabilized with partial glycerides and produces the emulsion by intensive stirring · After pasteurising (10 min 72 ⁰ C), the ice mass is placed in a freezer and receives a homogeneous vanilla ice cream ·

Example Q

To prepare a reconstituted, calorie-reduced whipped cream using the whisk of a food processor from 10 g roller skim milk powder, 407.5 g. Full Milk, 2.5 g gelatin (preswollen) and 2.5 g of a monoglyceride-rich emulsifier (content of alpha Monoglyceride 86%) previously hydrated and foamed as described in Example 1, the water phase is prepared. Subsequently, 75 g of melted clarified butter are added.

in which 2.5 g of the monoglyceride-rich Enrulgatora are dissolved, heated for 10 min at 80 ⁰ C and produces with stirring with the whisk an emulsion. After a maturing time in the refrigerator of 24 h, the product can be turned into a calorie-reduced whipped cream.

Claims (2)

invention claims 1. A process for the preparation of patty and water emulsions of the fat-in-water and / or water-in-water type, preferably as foodstuffs or for food additives, using vegetable and / or animal pats and / or oils, Water, milk or other aqueous media and common additives, including flavorings and other ingredients, and emulsifier mixtures based on the Pettsäurepartialglyceride of glycerol, polyglycerols and / or derivatives thereof, optionally also proteins and polysaccharides as costabilizers characterized in that dispersed in the aqueous phase , previously hydrated and foamed Pettsäurepartialglyceride and dissolved or dispersed in the oil phase nichthydratisierte Pettsäurepartialester of glycerol, polyglycerol and / or their derivatives as go-emulsifiers and especially in energy-reduced emulsions in addition costabilizers based on partially denatured proteins and / or partially ve pasted polysaccharides are used. 2. The method according to item 1, characterized in that at temperatures of 50 to 100 ⁰ C hydrated Partialglyceride be foamed with a Monoglyceridanteil = 25 % in the presence of a gas. 3 ·· method according to point Λ and 2, characterized in that hydrated and non-hydratated Pettsäurepartialester in a ratio of 4: 1 to 1: 4, preferably 2: 1 to 1: 2, at a total concentration, based on the mass of the emulsion of -0.1 to 1.0%, - 11 preferably 0.2 to 0.5%, be used · Process according to item 1 to 3, characterized in that as costabilizers proteins with a predetermined degree of denaturation, expressed as nitrogen solubility index of 20 to 60, preferably roller-dried skim milk powder, in concentrations of 0.2 to 2.0 %, preferably 0.5 to 1, 0 %, and / or polysaccharides with a predetermined degree of gelatinization, expressed by a viscosity of 300 to 1000 N, s. . preferably roll-dried corn starch, in concentrations of from 0.5-0.5%, preferably 1.0-3%> Process according to point 1 to 4 », characterized in that the emulsion components water and fat in a mass ratio of 90: 10 to 20 :. 80 are used.