DE1692530A1 - Process for making a low calorie table spread - Google Patents

Description

The invention relates to a method for the production of a low-calorie table spread ₉ In particular, the invention relates to the production of a substitute for butter and margarine, the one lower. Fat content has "

Heretofore, margarine has been used as a substitute for butter. The margarine containing at least 80 fä fat, and the fat generally has a dilatation of 450 to 6ϋϋ at 20 ⁰ C. margarine has, as butter has a relatively high calorie content.

109832/0421

SAD ORIGINAL

Bs is known from the literature that £ ewisse health benefits can be obtained aurch a diet with a low fat content. Furthermore, many people limit the number of calories in their diet in order to maintain their weight or to lose weight.

ils is known to produce an upright medium, the lower amount of fat, e.g. less than 50> j fat contains; However, there are considerable religious religions available to order the desired supplement that is made from a water-in-oil emulsion, is v / cal and in one Container can be poured to manufacture.

It has now been found that a soft, low-calorie spread with properties similar to margarine can be created a dilatation at 20 ⁰ G of less than about 275 °, e.g., 3, about 1'JO to 260, an emu. 1 - tor% and comprising water with or without the addition of a hydrophilic colloid * The .Emulsion is then stirring cooled to carry out the desired crystallization. The resulting product can be placed in a container such as SoB. a plastic container, and cannot be poured at normal processing temperatures

109837/0421

BAD GRIQINAk

Formed out and wrapped _c

Any fat suitable for Hargarine is used to make it ά ο 3:; u. rienurinen iUifstrichmittel rjeei ^ net, vorsasgesetet, άίΐ ;, the dilatation falls in the range, & it falls below a certain height. Pas fat can in some cases be L.ydrj- , v% and; ^; ..3. consist of / 3utterfett, soy-wage oil, Eaur.v / oII.jr- ^ toi, sai'floröl, corn oil, coconut oil and mixtures thereof. For the. Lrfolg of the invention is iedoch essential that the fat is a Lalatation at j ^[50, i. "Ν of less than et% ^r a 275» preferably 200 has to 230 CberlUviL about 275, for example at.. ": The product is not t weic :. genuj, uli gie.jfcihi ^ su be, but with ordinary 3ehai: ciun _t -; steriperatures plastic. As with Ifergarine, the dilatation must be O niearij ^{at 36 0.} The dilation of fats wira ... i. determined in accordance with British patent specification 327 172 and all dilation values can be converted into solid fat index values (3PI; AOCS method Ca 10-57). The fat content can be about 30 to 60 ^c / o, preferably less than 50 ^pounds / a .

The low-calorie spread contains an emulsifier. When an emulsifier earlier in Kargarine with success has been used, it is also suitable for the manufacture of the product according to the invention. Preferred emulsifiers

are partial glycerol esters of higher fatty acids, ζ, Β. Partially hydrogenated cottonseed oil mono-diglycerides; partial glycerol esters of higher fatty acids, e.g., propylene glycol monostearate; acetylated glycerol esters of higher fatty acids; partial polyglycerol esters of higher Fatty acids; Polyglycerol esters of condensed castor oil and mixtures thereof. The amount of emulsifier is im generally about $ 0.25 to $ 1.0.

If desired, a hydrophilic colloid can be used in the manufacture of the soft, low calorie spread can be used according to the invention. Any suitable hydrophilic colloid can be used. Preferred However, hydrophilic colloids are the natural gums such as gum tragacanth; Alginates, such as propylene glycol alginate j Carboxymethyl cellulose such as sodium carboxymethyl cellulose, and mixtures thereof. Usually the amount of hydrophilic colloid such as propylene glycol alginate is about 0.05 to 0.2 51ε.

If desired, lecithin can also be incorporated into the product in accordance with the method of the invention. at its application the amount is about $ 0.1 to $ 0.2. The lecithin has an anti-splash effect when using the low-calorie product when frying in the pan or the like.

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BATH

come here. Suitable lecithin materials are natural Soybean lecithin, hydroxylated lecithin and ethanol insolubles Fractions of natural lecithin.

The soft, low calorie paint can also optionally contain certain other ingredients. For example can use a heavy metal separating agent, such as disodium calcium ethylenediaminetetraacetic acid, incorporated into the product. Preservatives such as sodium benzoate, can be added to the product. The product may also contain: flavoring agents, e.g., lactones; Margarine grade sodium chloride used in essentially free of copper and iron impurities is; Colorants, e.g. ß-carotene and vitamins.

The main component in the low calorie spread is water. In the method according to the invention it is essential not to use milk in place of all or part of the water. The water is supposed to be treated so that it is essentially pure. Bs is also important to use a water-in-oil emulsion instead of one Making oil-in-water emulsion. Spreads made in the form of an oil-in-water emulsion are low. Shelf Life Properties ,, The amount of water is about 35 to 66 #.

10983

The soft, low-calorie paint can according to the invention be prepared by any suitable method. In the preferred method, a Oil phase from Pett and emulsifier and an aqueous phase made from water and other water-soluble components, such as a hydrophilic colloid, the aqueous Phase slowly becomes the oil phase in a stainless steel container Steel with! Steam jacket with mixing to the Obtain oil phase as a continuous phase. After 5 to The resulting water-in-oil emulsion becomes 30 minutes passed through a cooling unit with a scraped surface, to form a crystallized, soft and pourable product.

According to the invention it is therefore possible to produce soft, pourable, low-calorie spread that is not malleable and cannot be wrapped in normal water treatment conditions. This product has properties e.g. taste and mouthfeel similar to those of margarine. Melting in the mouth of the low calorie However, spread according to the invention occurs 2 or 3 times as fast as the melting of margarine in the Mouth.

1098 3 7 / Π421

BATH

The invention is illustrated below by way of examples explained in more detail. Unless otherwise stated, all parts and percentages are based on weight.

example 1

An oil mixture was prepared from 55 parts liquid corn oil and a hydrogenated mixture of 39.5 parts soybean oil and 1.5% cottonseed oil. The oil mixture had a dFI value of 12.2 at U ⁰ U, 6.0 at 21.1 ⁰ C and 2, ~> at?;> ⁰ 'J; C. had a dilation of 230 at 2O ⁰ There was a phase of Ul 115 '"rush deodorized 01-rnischung (as described), which was ^ ej.alten at a temperature of 40 to 45 C., in a mixing vessel By adding, while mixing, 0.3 part of soybean lecithin fraction (Centrophil IP, Central Soya Corp.) »1 | 8 parts of mono-diglycerides from cottonseed oil (JZ 76) and 0.09 part of color vitamin mixture (5500 units of β-carotene- Parbe / lbs., 15,000 units of vitamin A / engl.Pfund and 2200 units of vitamin D / engl _o pounds) was prepared.

There was prepared an aqueous phase characterized in that, in 174 parts of water at 40 ⁰ C, 7.5 parts sodium chloride, 0.3 part IJatriumbenzoat, 0.02 part of ethylenediaminetetraacetic acid and 0.3 part DinatriumcalciUDisalz Propylenglyko ^ .-

109839/04? 1

BATH ORIGINAL

alginate (Kelcoloid S, Kelco Go.) dissolved. The aqueous phase was slowly added to the oil phase with mixing, maintaining the oil phase as a continuous phase. After adding lactone flavoring agent, the resulting emulsion was mixed for 5 to 10 minutes and then treated in a scraped surface cooling unit, ie a votator (Chemetron Corp.) with an initial temperature of 8 to 12 ⁰ C to form a product, that was soft enough to be poured into plastic containers and paper cups.

Example 2

It was a product that worked in the same way as it is described in Example 1, with the exception that propylene glycol alginate is not an ingredient was incorporated.

Example 3

A soft, low calorie spread was made from an oil composition containing 80 parts liquid safflower oil and 20 parts hydrogenated mixture of 90 parts soybean oil and 10 parts cottonseed oil. SFI values of the oil mixture were 8.8 at ^{0 0} O, 5.5 at 21.1 ⁰ O, 2.4 at

109837/0421

the dilatation was 215 at 2O ⁰ C.

The oil phase was prepared from 115 parts of the deodorized oil mixture, which was kept at a temperature of 40 to 45 ⁰ C, in a mixing container by adding 0.3 part normal soybean lecithin, 1.8 parts mono-diglycerides from cotton seed oil while mixing (IZ 76) were produced, and 0.09 part of color-vitamin mixture according to Example 1 added «.

The aqueous phase was prepared in the same way as described in Example 1. It was a soft product made from the oil phase and from the water phase, using the same working methods as in Example 1 were used.

Example 4

A low-calorie spread was prepared as in Example 1, but with three differences. The oil blend contained 80 ^c / o liquid öaffloröl and 2R <j »hydrogenated safflower oil with a SPI value of 8.6 at ⁰ ° C, 5.0 at 21.1 ⁰ C and 0.9 at 33 ⁰ C and dilatation 200 at 20 ⁰ C. It came keinPropylenglykolalginat used, and 0.45 part soybean lecithin fraction was used. The physical properties of the soft, castable products,

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obtained according to Examples 1, 2, 3 and 4, were determined and shown in the table below.

Tabel Product (example Kr ₀ )

Penetration (a) 197 187 254 238 7.22 ⁰ C (45 ⁰ P) 433 441 454 over 490 21.1 ⁰ C (7O ⁰ P) no no no no Separation (b) 2.8 3.0 2.6 2.7 Melting in the dog (see)

Breaking in the mouth (c)

sc.nell less quickly less and quickly and purely quickly pure and pure and pure

(a) denotes the hardness at a given temperature} a needle is dropped 20 mm into the product and the depth to which the needle penetrates is determined in Measured tenths of a millimeter.

(b) Measurement time 5 hours at 26.7 ° 0 (80 ⁰ F)

(c) The feeling of residue in the mouth of the spread product, after it has melted in the mouth; quick breaking

1098.17 / 04 ?!

bath

ic; ! -! and - pure thin feeling j slow breaking in the Mouth - waxy, cicky feeling.

Examples 1, 2, 3 and 4 show that a satisfactory kalorii enarmes food product has been prepared, the soft and pourable _o Xieses product that does not ausformtar under normal working conditions and einwickelbc '-. R iist, daduro will ;. created that fat with dilations at 20 ⁰ G of less than 275, for example 200, 215 and 230, vervencet.

10983? / RU? 1

BATH

Claims (1)

Claims 1. A process for the production of a low-calorie spread, characterized in that an ^ water-in-oil emulsion with a content of about 30 to 60 ^c / ö fat with a dilatation of less than about 275 at 20 ⁰ C and an emulsifier produces and cools it in such a way that the product is soft and pourable, but cannot be molded or wrapped at normal processing temperatures. 2. The method according to claim 1, characterized in that an emulsion is used in which the fat component from one or more of the following pette: butter fat, soybean oil, cottonseed oil, safflower oil, corn oil or Coconut oil. 3. The method according to claim 1 or 2, characterized in that one or more of the following is used as an emulsifier Substances used: partial glycerol esters of higher fatty acids, partial glycol esters of higher fatty acids, acetylated glycerol esters of higher fatty acids, partial polyglycerol esters of higher fatty acids and polyglycerol esters of condensed castor oil. 109837/0421 BATH 4o method according to one of claims 1 Ms 3, characterized characterized in that a hydrophilic colloid and lecithin are incorporated into the emulsion prior to cooling. 5. The method according to any one of claims 1 to 4 »characterized in that an emulsion is produced which contains 30 to 50 Yes fat with a dilatation of 130 to 260 at 20 ⁰ C, 0.25 $> to 1.0 $ emulsifier, containing 0.05 # hydrophilic colloid to 0.2 $ 0.1 $> to 0.2 # lecithin and 35 to 66 $ of water. 109832/0421