DD277013A1 - METHOD FOR PRODUCING FAT-IN-WATER EMULSIONS FOR FOOD PURPOSES WITH VARIABLE CONSISTENCY CHARACTERISTICS - Google Patents

Abstract

The invention relates to a process for the preparation of fatty-in-water emulsions for food purposes with variable consistency properties by emulsifying animal and / or vegetable oils and / or fats as well as proteins, polysaccharides, water and other ingredients in-house. It is essential to the invention that the continuous phase contains both an interfacially active and gel-forming acetylated field bean protein isolate and a high molecular weight non-aggregating polysaccharide. The continuous phase contains acetylated field bean protein isolate and as polysaccharide xanthan and / or pentosan as well as sucrose, cocoa components and Staerkesiruppulver. The disperse phase consists of vegetable and / or animal oil or fat.

Description

Field of application of the invention

The invention relates to a process for the preparation of fat-in-water emulsions with variable consistency. You can z. B. are used as Süßwarenfüllmassen and spreads and differ significantly from each other in the Klebrigkeii and the spreadability. Starting raw materials are vegetable oils or animal or vegetable fats or hydrogenated vegetable oils, vegetable protein, polysaccharides, sugars and other bulking and taste-influencing additives.

Characteristic of the known technical solutions

It is known to produce fat-in-water emulsions using vegetable protein and various oils and fused oils. Vegetable protein becomes modified field bean protein (DD-PS 205340, DD-PS 232191), soy protein (DD-PS 247835, US-PS 3935325, US-PS 4346122, DE-PS 2625104), potato protein (DE-PS 2928200), milk protein (US-PS 3782971, US-PS 4533 561), whey protein (4389426) called or protein mixtures (eg, soybean and whey protein in US-PS 3642492 and soy protein and caseinate in DE-PS 2650980) are used.

To stabilize the most diverse food emulsions are starch (DD-PS 227 607, US-PS 4587131, US-PS 4591507), low methylester pectin (DD-PS 238720, DE-PS 2508133, DE-PS 3043655, US-PS 4389426, US-PS 4468408, US-PS 4536411, SU-PS 303819), modified starch (DD-PS 230999, DD-PS 250048), vegetable cellulose substance (DE-PS 2222262), vegetable gums (DE-PS 2650957, DE-PS 3727680 , EP 0011344, JP-PS 61-43972), alginate (DE-PS 3435269, SU-PS 303819), xanthan (US-PS 3726690, US-PS 4468408, US-PS 4536411, EP 0011344, EP 0045158, JP- PS 61-43972), Karboxymethylzelluloso or microcrystalline cellulose (US-PS 4670 272) and mixtures of said hydrocolloids z. B.

Carrageenan and xanthan or carrageenan and locust bean gum U.S. Patent 4,414,236).

The essential task of said thickening agents is to increase the viscosity of the aqueous phase (continuous phase) in the case of fat-in-water emulsions or to form a polysaccharide gel network

(e.g., JP-PS 61-21064, SU-PS 303819, U.S. Patent 4,414,236) and / or by polysaccharide-lipid interaction. As a result, the Koaloszonz and the creaming of the disporgiorten fat phase (disporso phase) is reduced or prevented.

Dio orhaltone consistency of the fat-in-water emulsions is essentially determined by the polysaccharides and has in particular boi high proportion of mikrobiellom polysaccharide (xanthan) or plant gums (guar gum, locust bean gum, alginate) oino woniger preferred schloimige property. Other thickening agents mentioned are synergistic (starch), are electrolyte sensitive (CMC), or are sensitive to pH changes and different levels of polyvalent cations (e.g., pectin).

Although the known processes for the preparation of spreadable emulsions using surface-active proteins allow a change in consistency and thus also in the ability to stir, the setting of a gel-like solid or highly viscous state is possible only by substantial changes in the recipe. From the prior art, no methods are known in which Fott-in-Wassor emulsions of very different consistency only by minor

Recipe change can be obtained so that they z. B. can be used either as sticky Süßwarenfüllmassen (not spreadable) or spreadable spreads.

DD 232191A1 merely describes how liquid fat-in-water emulsions prepared using acetylated broad bean protein isolate can be converted to a spreadable consistency by protein crosslinking as a result of the addition of Ca salt. In DD-PS 142 646 the consistency of fat-in-water systems is changed (solidified) by a starch hydrolysis product (SHP). The SHP is added to the fat phase. Generally, however, fat-in-water systems suitable for spreads and confectionery fillings will be consistent in consistency and rheological property with the melting point of the dispersed phase, the proportion of gelling and non-gelling biopolymers (e.g., gelatin, maltodextrins, xanthan gum). Gaiaktomannan mixtures) are influenced and characterized. Another variant for influencing the consistency is the complex formation between proteins and polysaccharides (DE-PS 2508133). However, it is also possible to mix the protein-containing phase as a gel with a liquefied fatty phase. Upon cooling, such a fat-in-water Systom is then converted into a water-in-fat system and achieved a spreadable consistency (DE-PS 3138695). Even the latter methods do not allow a broad change in the rheological properties.

Object of the invention

The invention has for its object to influence neutral and non-flowing in the cold fat-in-water emulsion specifically in the consistency properties so that when only slightly changed proportion of the formulation ingredients these differ significantly in their sensory properties (mouthfeel) and Depending on the intended use have an adhesive highly viscous (very sticky) or good spreadable (not sticky) gel-like consistency.

Explanation of the essence of the invention

Essential for the process according to the invention for the preparation of neutral and cold-flowing fat-in-water emulsions having variable consistency properties is the combined use of both emulsifying and gel-forming proteins and non-aggregating microbial or plant polysaccharides which prevent the crosslinking reactions of proteins.

As has been found, sucrose-containing fat-in-water emulsions prepared using acetylated broad bean protein isolate as an emulsifying and gel-forming component of the formulation can be prepared by defined addition of nonaggregating polysaccharides (eg xanthan, pentosan, amylopectin) confectionery filling materials with substantially different tack, adhesion and scumming properties. While such emulsions become more solid upon heating without the addition of non-aggregating polysaccharides, a slight addition of xanthan, pentosan or amylopectin results in an excessively high viscosity for adjustable blocking of protein cross-linking of acetylated broad bean protein isolate and thus selectable rheological properties from gel.

The fat particle size distribution, the rheological property of the protein interfacial film on the disperse phase, the concentration of nonaggregating polysaccharide between the protein interfaces and the melting behavior of the fatty phase are important factors influencing the rheological property of the fat-in-water system in addition to the other formulation ingredients.

The advantage of the invention is that, in contrast to the usual use of nonaggregating polysaccharides, which is generally higher than 0.2% by mass in the use of acetylated bean protein isolate as emulsifying and gel-forming ingredient only very small amounts of nonaggregating polysaccharide, eg. B. 0.01 to 0.2 parts by mass in% xanthan or 0.01 to 2.0 parts by mass in% pentosan or amylopectin to change dp.r rheological property are needed.

According to the invention, for example, for spread or creamy Süßwarenfüllmassen from a neutral aqueous solution containing 0.5 to 0.7 Massenar.teile in% acetylated bean protein isolate (based on finished product), using 5 to 40 parts by mass in% vegetable Oil or liquefied vegetable or animal fat as disperse phase fat-in-water emulsions, ι produced. The continuous phase contains (this is preferably to be understood as the aqueous phase) 5 to 40 parts by weight in% sucrose, 1 to 20 parts by mass in% cocoa components and 1 to 15 parts by mass in% starch syrup powder and other flavoring and flavoring components. According to the desired consistency, a non-aggregating polysaccharide (eg xanthan, pentosan or amylopectin) is added to the emulsion in low concentration. In this emulsion, the other formulation ingredients are incorporated. The dosage of nonaggregating polysaccharide depends on the proportion of acetylated bean bean protein isolate and on the degree of acetylation of field bean protein.

As the degree of acetylation increases, the viscosity of the protein film at the fat-in-water interface / 1 / and the ability to form crosslinks increases.

Dio protoin acetylation in particular supports emulsion formation / 1 / and stabilization. It has been found that by the addition of hochmclekularon, nonaggregating polysaccharides (eg., Xanthan, pentosan, amylopectin) to such protein stabilization emulsions broite a variation of the consistency properties is possible and thus at the same time stroichfähigo non-sticky and highly viscous klebrigo emulsions (confectionery spreads or fillers ) can be produced. Insbosondore dio Stroichfähigkoit and liability or Klobrigkeit is easily adjustable. The invention is explained with reference to the following Ausführungsboispiolo near.

1 Food Hyd.-iciiloicls 1 (1987) 101

embodiments

example 1

2.5 parts of MOVICIA ⁸ (acetylated bean protein isolate, degree of acetylation 97%), 30 parts of sucrose and 0.3 part of potassium sorbate are dissolved in 25.4 parts of water. In this solution unwanted soft fat after heating at 5O ⁰ C18 parts (5O ⁰ C, Nugamin 204) emulsified using a Messerhomogenisators. This emulsion is then mixed with starch syrup powder (9.4 parts) and cocoa powder (10 parts, 10% fat content). This is followed by a 10 minute heating to 9O ⁰ C for pasteurization of the mixture. After cooling, this emulsion has a solid, non-flowing, easy spreadable and non-sticky consistency. It is suitable as energy-reduced confectionery spread.

Example 2

Compared with Example 1, 0.02 part of xanthan (Xanthan F 9594, Jungbunzlauer Xanthan Gesellschaft m.b.H.) is added to the protein solution. The preparation corresponds to Example 1. The emulsion shows a softer and creamier consistency compared to Example 1 and is sticky. It can be used less as a confectionery spread, but well as an energy-reduced confectionery filling.

Example 3

Compared to Example 2, an increased amount of xanthan is added to the protein solution (0.1 part). The emulsion shows a very soft and creamy consistency with strong stickiness.

It can not be used as a spread, but as an energy-reduced Süßwarenfüllmasse.

Example 4

Compared to Example 2, xanthan is replaced by 0.1 part rye pentosan (60.3% pentosan content). It is obtained a product having the same properties and can be used as energy-reduced Süßwarenfüllmasse.

Example 5

Compared to Example 3 xanthan is replaced by amylopectin (waxy maize, mylose content below 1%). The consistency properties of the emulsion are very similar to those with the same xanthan content.

Claims (5)

1. A process for the preparation of fat-in-water emulsions for food with variable consistency properties by emulsifying and / or homogenizing animal and / or vegetable oils and / or fats, proteins, polysaccharides, water and other common ingredients, characterized in that continuous phase containing both surfactant and gel forming acetylated broad bean protein isolate and a high molecular weight nonaggregating polysaccharide. 2. The method according to claim 1, characterized in that the continuous phase of the emulsion 0.5 to 7.0 parts by mass in% acetylated field bean protein isolate and 0.01 to 0.2 parts by mass in% xanthan, amylopectin or pentosan or xanthan / amylopectin / pentosan Contains a mixture. 3. The method according to claim 1 to 2, characterized in that the disperse phase 5 to 40 parts by mass of vegetable oil or animal or vegetable fat and the continuous phase 5 to 40 parts by mass in% sucrose, 1 to 20 parts by mass in% cocoa components and 1 to Contains 15% by mass of starch syrup powder as well as other flavor-bound and flavoring components. 4. The method according to claim 1 to 2, characterized in that the disperse phase 5 to 40% by weight of vegetable oil or animal or vegetable fat and the continuous phase 5 to 15% by mass of fructose, 5 to 30% by mass of sorbitol, 1 to 20% by mass of cocoa constituents and other flavoring and flavoring components as well as sweeteners and other sucrose substitutes. 5. The method of claim 1 to 4, characterized in that the fat-in-water emulsions are prepared by Einulieren the fatty phase in an aqueous solution of acetylated bean protein isolate and the rheological properties of the emulsion are regulated by the addition of nonaggregating high molecular polysaccharide, as well Addition of further formulation ingredients after formation of the fat-in-water emulsion takes place.