DD232191A1 - PROCESS FOR PREPARING FAT-IN-WATER EMULSIONS - Google Patents

Abstract

The invention relates to a process for the preparation of fat-in-water emulsions having a liquid to spreadable consistency without the use of milk solids. The resulting products are particularly suitable for use as Kaffeeweisser, cream substitute or spread. It is essential to the invention that, in addition to water, vegetable oil, hydrogenated vegetable oil, buffering salt, emulsifiers, sucrose and starch syrup, field bean protein isolate or its acetylated form are added and emulsified in a warming oven to a solution consisting of non-milk solids. A solution of a salt with divalent or polyvalent metal ions, in particular CaCl 2 or AlCl 3, is then added to this emulsion, after which it is cooled and emulsified once more after a predetermined residence time. The consistency of the fat-in-water emulsion can be varied by varying the reaction conditions and the starting materials depending on the application.

Description

Field of application of the invention

The invention relates to a process for the preparation of fat-in-water emulsions which can be used without the use of milk solids as coffee whitener, cream substitute or spread. Starting materials are vegetable fat, vegetable protein, corn syrup, sucrose and emulsifiers. The fat-in-water emulsion of the invention can be prepared in different consistency, so that there is a wide range of applications.

Characteristic of the known technical solutions

It is known to produce fat-in-water emulsions as coffee whiteners using vegetable protein and vegetable fat. In particular, soy protein isolate is used as vegetable protein for this purpose (USP 3642492, USP 3935325, USP 4346122, DE-OS 2625104). According to USP 3764711, the preparation is carried out using a modified by acetylation protein isolate. In addition to soy protein as the sole protein raw material, mixtures of vegetable protein and milk protein are also used for coffee whiteners. Thus, mixtures of soy protein and whey protein (US 3642492) and soy protein and caseinate (DE-OS 2625104) are known. Fat-in-water emulsions are also produced as coffee whiteners using caseinate as protein raw material alone US Pat. No. 4,046,926). Starch syrup (US Pat. No. 3,935,325, DE-OS No. 2,625,104), modified starches or vegetable gums (DE-OS 235,651) and carrageenan (US Pat. No. 3,764,711) are used as thickeners. In DE-OS 3123775 an oil-free composition is described which produces an oily mouthfeel and an oily texture. As raw materials for this composition, protein, cellulose resin and modified starch are used. For mayonnaise, remoulade and cream, derivatized, in particular intracellular, microbial polysaccharides are used to reduce the fat content (DWP 154575). For the stabilization and thickening of oil-in-water emulsions, mixtures of alginate, guar gum and xanthan are also known (EP 0045158). DWP 205340 describes the preparation of stable fat-in-water emulsions by using 0.5 to 5.0% by weight of Vicia-faba proteins (modified by acylation or acetylation) in combination with thickening agents.

Oil-in-water emulsions which are used as a coating composition, DE-OS 3138695. Here, a liquid fatty phase is mixed with a protein-containing gelled aqueous phase to a low-energy oil-in-water emulsion. By a subsequent cooling process, a phase reversal occurs.

From the prior art, no method is known in which using the same protein raw materials and slight change in formulation either a coffee cream-like coffee whitener, cream substitute or spread can be produced. Each application requires a completely different recipe in which either the use of thickening agents is substantially changed, other raw materials are needed or completely different process steps for the preparation of the emulsion, in particular in the production of spreadable fats are applied.

Object of the invention

The invention has for its object to produce fat-in-water emulsions having a liquid to spreadable consistency while avoiding special thickening agents.

Explanation of the essence of the invention

Essential for the process according to the invention for the preparation of fat-in-water emulsions having a liquid to spreadable consistency which are suitable as coffee whitener, cream substitute or spread mass is the admixture or the use of 0.5 to 7.0 Ma. % of a field bean protein isolate modified for liquid emulsions by acetylation to the other components. Of further importance is the addition of a salt with di- or polyvalent Me'.a.! Iions to the fat-in-water emulsion in conjunction .neg with a second Emulgk step.

The acetylated field bean protein isolate is dispersed in water in one embodiment of the process for producing a coffee whitener or cream substitute together with disodium hydrogen phosphate and sucrose, and the dispersion is heated to 30 to 70 ° C. In parallel, vegetable fat and / or vegetable oil is also heated to 30 to 7O ⁰ C and mixed in an emulsifier.

After combining vegetable protein and vegetable fat formulation, the mixture is emulsified. During the emulsification process, starch syrup is added. According to the invention, a small amount of a compatible salt with divalent or polyvalent metal ions CaCl ₂ or AlCl _{3 is} added to the emulsion before the end of the emulsification process. After a short residence time, in which the selected salt leads to the formation of protein micelles, is homogenized again. The acetylated field bean protein isolate, previously in solution or in molecularly disperse form, has been converted to a finely dispersed form by the addition of the divalent or polyvalent metal salts and by the additional homogenization which causes an increase in viscosity and a creamy mouthfeel. Per 100 g of field bean protein isolate, 1.0 to 6.0 g CaCl ₂ or 0.5 to 4.0 g AICI ₃ are used. Although chemically modified bean fiber isolate by acetylation is in accordance with DWP 204203 in margarines and similar dietary fats with

reduced fat content (water in fat emulsion) and according to DWP 205340 in mayonnaise (fat in water emulsion) with an emulsifier-stabilizer effect. A use in simulated milk or coffee whitener so far bean protein isolate has not been described and is based on other findings and effects. According to the invention, the acetylated bean bean isolate is used with a degree of acetylation of 10 to

The increase in viscosity of the fat-in-water emulsion as a result of protein micelle formation occurring in accordance with the invention is based on the formation of metal bridge bonds between the protein molecules of the acetylated field bean protein. As is well known, use of such metal salts results in the precipitation of proteins from aqueous solutions. It has been found that acetylated broad bean protein, unlike non-acetylated broad bean protein, is less likely to flocculate upon addition of equal amounts of metal salts and results in formation of a stable, coffee cream-like emulsion due to the formation of smaller protein micelles (Table 1). By contrast, non-acetylated field bean protein leads to the formation of larger protein micelles, which then cause a phase separation in the coffee whitener or flocculate to coffee when the coffee whitener is added. Only higher concentrations of salts with divalent or polyvalent metal ions negatively influence the stability of the coffee whitener (Table 2). Surprisingly, it was found that ζ. B. at low protein concentration, the concentration of aluminum chloride may be higher without flocculation of the acetylated protein occurs (Tab.2, Experiment 5).

With an increase in the protein concentration to 2 to 5% in the coffee whitener, the range for achieving a coffee cream-like viscosity or a creamy mouthfeel is about 30 mg CaCl ₂ and about 18 mg AICI ₃ per gram of acetylated broad bean protein (table 2).

While coffee whitener flocculates with non-acetylated field bean protein when added to the coffee and is not altered by the addition of a metal salt in the property occurs when using acetylated bean protein by the inventive addition of a salt with di- or polyvalent metal ions surprisingly no flocculation in addition to the achievement of a creamy viscosity in the coffee.

As a result of the selected process conditions, it was not expected to find a system which requires no further addition of thickening agents to the coffee whitener in order to increase the emulsion stability and to prevent settling or stabilization of the protein micelles in the emulsion. The situation is different in the preparation of a fat-in-water emulsion which is suitable as a spread. Here, using the same formulation ingredients as for coffee whitener, but reducing the water content (below 55% water in the fat-in-water emulsion) by acetylation chemically modified bean protein isolate or unmodified field bean protein isolate can be used. However, it is necessary that at least 2 to 7% by weight of field bean protein isolate be added to the emulsion. By the addition of calcium salt to the emulsion, this krem ig and converts within 24 hours at room temperature, surprisingly in a spreadable paste.

At a concentration below 2% by weight of field bean protein isolate, the emulsion breaks down during its preparation. The light spread fat-like emulsion can also be used as a coffee whitener, but in this case acetylated field bean protein isolate must be used as a recipe ingredient to prevent flocculation in the coffee. In this case, the use of 0.5 to 5.0% by weight of acetylated field bean protein isolate takes place. In order to keep the water content low for the fat-like emulsion, spray-dried corn syrup is used in the formulation instead of liquid corn syrup. The invention will be explained in more detail with reference to the following invention examples.

embodiments Example 1 .

11 parts of sunflower fats (having a melting point of 36 ° C) (partially hydrogenated sunflower oil) and 0.3 part of polyglycerol fatty acid esters (Emulgator 2102, VEBThuringer-I and Margarinewerk Gotha) are mixed at 50 ° C. In parallel, 3 parts of acetylated broad bean protein isolate (degree of acetylation 97 ° C.), 3 parts of sucrose and 0.3 part of disodium hydrogen phosphate are dissolved in 76.4 parts of water and heated to 50 ° C. In this solution, the dissolved sunflower seed soft fat is transferred the emulsification process (5 min with the homogenizer Universal Laboratory 309 (Mechanika Precyzyjna, Poland, speed regulation 110 sec., beater knife).) Before the homogenization process (after 4 minutes homogenization time) 5 parts of starch syrup (DE ~ 30%, TS 79%) and then 1 part 10% AICI ₃ solution (AICI ₃ × 6H ₂ O) added (^ 18 mg AICI ₃ / g protein) After completion of the homogenization process, a cooling period (cooling to 20 ° C.) and a service life (service life of at least During the service life, the added aluminum salt leads to the formation of protein micelles and thus thickening of the coffee whitener ility is followed by homogenization (duration 2 min). The coffee whitener is very similar to coffee cream when added to coffee. After spray-drying at 220 ⁰ C, inlet temperature and 115 ° C outlet temperature (laboratory spray BÜCH1190, nozzle 0.7 mm), the whitening power of the powder unchanged.

Example 2

Opposite Step Example '1 takes the addition of 2 parts of 10% igeCaCI ₂ -Lösur, g (CaCl ₂ χ 6 H ₂ O) to 3 parts acetylated Ackerbohnenproteinisolat in the creamer mixture (equivalent to approximately 33 mg of CaCl ₂ per gram protein isolate). The manufacturing process corresponds to Example 1.

The coffee whitener has, as described in Example 1, similar to coffee cream, is emulsionstabii and shows when added to the coffee a good whitening power.

Example 3

Compared to Example 1, the proportion of acetylated broad bean protein is increased from 3 parts to 5 parts and 3 parts of 10% CaCl ₂ solution (CaCl ₂ .6H ₂ O) are added (this corresponds to approximately 30 mg CaCl ₂ per gram of protein isolate). The preparation process corresponds to Example 1. Compared to Examples 1 and 2, the increased content of acetylated bean bean protein isolate causes an increase in the whiteness when added to the coffee. The coffee whitener is emulsion-stable. The viscosity continues to increase during storage. After 24 hours, the emulsion is similar to cream.

Example 4

To prepare a spread, 25.8 parts of sunflower soft fat and 0.7 part of polyglycerol fatty acid ester (emulsifier 2102) are mixed at 50 ° C. Parallel to 7 parts Ackerbohnenproteinisolat, 7 parts sucrose, and 0.7 part of disodium hydrogen phosphate are dissolved in 47 parts of water and heated to 5O ⁰ C. In this solution, the molten sunflower soft fat is transferred.

This is followed, as described under Example 1, the emulsification process. Before completion of the homogenization process (after 4 minutes Homogenisierdauer) 11.8 parts of corn syrup powder and then 4ml of 10% CaCl ₂ solution (CaCl ₂ x 6H ₂ O) are added (which corresponds to about 28.9 mg CaCl ₂ per gram protein isolate ). After completion of the homogenization process, a cooling period (cooling to 20 ° C.) and a service life (about 30 minutes) are followed. During the life of the added calcium chloride leads to further thickening of the creamy emulsion. The creamy emulsion has after 24 hours of service due to consistency increase similarity with fat spread.

Is a chemically modified by acetylation Ackerbohnenproteinisolat used instead of Ackerbohnenproteinisolat (degree of acetylation 20 to 98%), is fixed the consistency of the fat-in-water emulsion after 24 hours and well spreadable at temperatures between ⁰ +6 C and 24 ° C.

Table I

Influence of the addition of 3% broad bean protein isolate (ABPI) with varying degrees of acetylation and the addition of 18 mg AICI ₃ / g bean bean protein isolate on the coffee whitener property / 1 /

Attempt acetylation property of coffee whitener

No. gradABPI (KW)

[%] Viscosity / 2 / [mPa · s] Appearance / 3 /

without with without

AICI ₃ AICI ₃ AICI ₃ AICI ₃

1 0 3.20 3.65 KW flocks out u. settles down KW flocks out u. settles down 2 26 3.40 4.05 KW does not flock, coffee is light, KW a bit thin, head of foam on the coffee KW does not flocculate, coffee is light, KW is thick (like coffee cream) 3 80 3.08 3.89 like trial no. 2 like trial no. 2 4 97 3.24 3.65 like trial no. 2 like trial no. 2

/ 1 / Formulation: 5 parts sunflower fats, 0.3 part polyglycerol fatty acid ester, 3 parts bean protein isolate, 6 parts sunflower oil, 3 parts sugar, 5 parts corn syrup, 0.3 part disodium hydrogen phosphate. Prepared according to Example 1

/ 2 / RHEOTEST 2, cell 1, shear rate 1312s " ¹ .

/ 3 / 5ml coffee whitener to 50ml coffee.

Table 2

Influence of the addition of salts with divalent or polyvalent metal ions on the stability of a coffee whitener / 1 / containing acetylated broad bean protein isolate / 2 / (ABPI).

Try recipe property of

No coffee whitener / 1 / coffee whitener

ABPI

CaCl ₂ [mg / g ABPI]

AICI ₃ [mg / g ABPI]

Emulsion stability / 3 / [hrs]

flow property

1 0.6 2 2.0 3 3.0 4 5.0 CJL 0.6 6 2.0 7 3.0 8th 3.0 9 2.0 10 3.0 11 3.0

- - 0.5 runny - - 0.5 runny - - 18.0 runny - - 15.0 runny - 93 stable slightly more viscous than Trial 1 - 28 stable more viscous than attempt 5 - 56 2.0 viscous, slightly creamy - 18 stable thick, creamy 16 - 48.0 more viscous than attempt 2 33 - stable thick, creamy 50 - stable viscous, low foam layer 80 - 48.0 viscous flaky formation, foam layer 30 - stable thicker than No. 10, creamy 50 - stable more viscous than No. 11, creamy, foam layer

12 3.0

13 5.0

14 5.0

/ 1 / see example 1, change: addition of metal salt solution and content ABPI

111 ABPI grade of acetylation 97%, spray dried, pH 7.0

/ 3 / Determination of the period of time until phase separation (stratification) in a 20 ml scale at 2O ⁰ C.

Claims (5)

Invention claim: 1. A process for the preparation of fat-in-water emulsions using non-milk solids, preferably from vegetable protein, vegetable fat, water, corn syrup, sucrose and emulsifiers, characterized in that water and components known per se, preferably vegetable oil, hydrogenated vegetable oil, Buffer salt, emulsifiers, sucrose and corn syrup are also bean protein isolate in the heat, preferably emulsified at 30 to 70 ⁰ C and this emulsion is added a solution of a salt with di- or polyvalent metal ions, after which is re-emulsified after cooling and predetermined life. 2. The method according to item 1, characterized in that two or more valent metal ions CaCl ₂ or AICI ₃ are used as the salt. 3. The method according to item 1 to 2, characterized in that per 100 g of bean protein isolate 1.0 to 6.0 g CaCl ₂ or 0.5 to 4.0 AICI ₃ are used. 4. The method according to item 1 to 3, characterized in that the acetylation of the field bean protein isolate (degree of blocking ders-amino groups of the available lysine) is 10 to 99%. 5. The method according to item 1 to 4, characterized in that the fat-in-water emulsion for use as Kaffeeweißer 0.5 to 5.0 wt .-% acetylated field bean protein isolate.