DK164685B - NON-LIQUID FAT PRODUCT CONTAINING WATER AND AT LEAST ONE POLYUM Saturated FAT ACID AND PROCEDURE FOR THE SAME PRODUCTION - Google Patents
NON-LIQUID FAT PRODUCT CONTAINING WATER AND AT LEAST ONE POLYUM Saturated FAT ACID AND PROCEDURE FOR THE SAME PRODUCTION Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Edible Oils And Fats (AREA)
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Description
iin
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Den foreliggende opfindelse angår et ikke-flydende fedtstofprodukt indeholdende en inaktiv gas, mindst en polyumættet fedtsyre, vand og eventuelt en antioxidant.The present invention relates to a non-liquid fat product containing an inert gas, at least one polyunsaturated fatty acid, water and optionally an antioxidant.
5 I en kendt fremgangsmåde (Gillies, M.T., Shortenings, Margarines and Food Oils, Noyes Data Corporation, New Jersey, 1974, 333 pp.) til fremstilling af et eventuelt skumformigt fedtstofprodukt af den ovenfor beskrevne art (f. eks. forskellige typer af shortening og pisket margarine) piskes luft eller en inaktiv gas ind i et opvarmet væskefor-10 migt fedtstof eller væskeformig vand-i-olie emulsion.In a known process (Gillies, MT, Shortenings, Margarines and Food Oils, Noyes Data Corporation, New Jersey, 1974, 333 pp.) For the preparation of any foamy fat product of the kind described above (e.g. various types of shortening and whipped margarine) whisk air or an inert gas into a heated liquid fat or liquid water-in-oil emulsion.
Efter passende køling og æltning opnås således et produkt, der har en blød tekstur ved lave temperaturer (O'C-5'C). Desuden tjener indpisk-ning af luft eller inaktiv gas i fedtstoffer til brug som shortening 15 til at bibringe produktet et mat, margarinelignende udseende. Indpisk-ningen af luft eller inaktiv gas i margarine udføres for at forbedre margarinens stegeegenskaber og organoleptiske egenskaber og for at beskytte den mod mugdannelse.Thus, after appropriate cooling and kneading, a product having a soft texture at low temperatures (O'C-5'C) is obtained. In addition, whipping air or inert gas into fats for use as shortening 15 serves to give the product a matte, margarine-like appearance. The whipping of air or inert gas into margarine is done to improve the roasting and organoleptic properties of the margarine and to protect it from mold formation.
20 Ud over anvendelse til bagning og stegning anvendes margarine som smørepålæg og til dette specielle formål fremstilles den ofte ud fra olier, der indeholder polyumættede fedtsyrer, der i det væsentlige består af linolsyre med 2 dobbeltbindinger (18:2 n-6) og som mindre hyppigt har et lavt indhold af a-1inolensyre med 3 dobbeltbindinger (18:3 n-6).20 In addition to baking and frying applications, margarine is used as a spreading paste and for this particular purpose it is often prepared from oils containing polyunsaturated fatty acids consisting essentially of linoleic acid with 2 double bonds (18: 2 n-6) and less frequently has a low content of α-1inolenic acid with 3 double bonds (18: 3 n-6).
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En ulempe ved den kendte vand-i-olie emulsion er, at der indføres oxygen i fedtstofproduktet med vandfasen. Opløst oxygen i vandfasen nedsætter holdbarheden af fedtstofprodukter, der indeholder polyumættede fedtsyrer, betydeligt, fordi polyumættede fedtsyrer med mere end 2 30 dobbeltbindinger meget let oxideres, og det er med den eksisterende teknologi ikke beskrevet, hvordan der fremstilles en margarineemulsion i et miljø med lavt oxygenindhold. Det har således hidtil været umuligt at fremstille et ikke-flydende fedtstofsmørepålæg med lang holdbarhed og et forøget indhold af polyumættede fedtsyrer af n-3 serien med 35 mindst 4 dobbeltbindinger eller af n-6 serien med mindst 3 dobbeltbindinger.A disadvantage of the known water-in-oil emulsion is that oxygen is introduced into the fat product with the aqueous phase. Dissolved oxygen in the aqueous phase significantly reduces the shelf life of fat products containing polyunsaturated fatty acids, because polyunsaturated fatty acids with more than 2 30 double bonds are very easily oxidized, and the existing technology does not describe how to prepare a margarine emulsion in a low oxygen environment . Thus, it has thus far been impossible to produce a long-life non-liquid fat lubricant and an increased content of polyunsaturated fatty acids of the n-3 series with at least 4 double bonds or of the n-6 series with at least 3 double bonds.
Dette er uheldigt, idet en serie af forsøg udført igennem de sidste 20 år eller mere (Dyerberg, J., Linolenate-derived Polyunsaturated Fatty 2This is unfortunate, as a series of experiments have been carried out over the last 20 years or more (Dyerberg, J., Linolenate-derived Polyunsaturated Fatty 2
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Acids and Prevention of Atherosclerosis, Nutrition Reviews, bind 44, nr. 4, 1986, s. 125-134) har vist, at en daglig indtagelse af få gram af bl. a. polyumættede fedtsyrer med 5 dobbeltbindinger (20:5 n-3 og 22:5 n-3), der hovedsageligt forekommer i marineolier, navnlig fiske-5 olier, og i phytoplankton og alger, nedsætter blodets cholesterol indhold og risikoen for udvikling af hjerte- og kredsløbssygdomme, idet de konverteres til det fysiologisk aktive prostaglandin E3 (PGE3).Acids and Prevention of Atherosclerosis, Nutrition Reviews, Vol. 44, No. 4, 1986, pp. 125-134) have shown that a daily intake of a few grams of i. a. Polyunsaturated fatty acids with 5 double bonds (20: 5 n-3 and 22: 5 n-3), found mainly in marine oils, especially fish-5 oils, and in phytoplankton and algae, reduce the blood cholesterol content and the risk of developing cardiovascular disease, converting it to the physiologically active prostaglandin E3 (PGE3).
Indtagelsen af linolsyre (18:2 n-6), der har 2 dobbeltbindinger og som 10 langsomt omdannes i organismen til de fysiologisk aktive prostaglan-diner PGEj og PGE2, alene, er ofte ikke tilstrækkeligt til opnåelse af en tilsvarende effekt, fordi det første trin, der omfatter omdannelsen af linolsyre til γ-linolensyre katalyseres af enzymet θ-6-desaturase, der ofte har lav aktivitet i mennesket (Hassam, A.G., The Role of Even-15 ing Primrose Oil in Nutrition and Disease., I: The Role of Fats in Human Nutrition, Ellis Horwood Limited, Chicester, 1985, s. 84-100). γ-linolensyre (18:3 n-6), der forekommer i vegetabilske olier, såsom natlysolie, hjulkroneolie og solbærfrøolie, er derfor en mere effektiv præcursor i biosyntesen af PGEj og PGE2 (Gurr, M.J., Role of Fats in 20 Food and Nutrition, Elsevier Applied Science Publishers, London, NewThe intake of linoleic acid (18: 2 n-6) which has 2 double bonds and which slowly converts in the organism to the physiologically active prostaglandins PGE 2 and PGE 2 alone is often insufficient to achieve a similar effect because the first steps involving the conversion of linoleic acid to γ-linolenic acid are catalyzed by the enzyme θ-6 desaturase, which often has low activity in man (Hassam, AG, The Role of Evening Primrose Oil in Nutrition and Disease., I: The Role of Fats in Human Nutrition, Ellis Horwood Limited, Chicester, 1985, pp. 84-100). Therefore, γ-linolenic acid (18: 3 n-6) found in vegetable oils, such as night light oil, castor oil and blackcurrant seed oil, is a more efficient precursor in the biosynthesis of PGEj and PGE2 (Gurr, MJ, Role of Fats in 20 Food and Nutrition , Elsevier Applied Science Publishers, London, New
York, 1984, 170 pp.), og dette faktum har ført til en forøget interesse for anvendelse af γ-linolensyre i bl. a. levnedsmidler.York, 1984, 170 pp.), And this fact has led to an increased interest in the use of γ-linolenic acid in e.g. a. foods.
Det har af hensyn til holdbarheden imidlertid ikke været muligt at 25 anvende kommercielt en rigeligt forekommende råvare, såsom fiskeolie og navnlig tobisolie med et højt indhold (ca. 15 vægtprocent til ca.However, for the sake of durability, it has not been possible to use commercially abundant raw material such as fish oil and especially high-content sage oil (about 15% by weight to approx.
30 vægtprocent) af n-3 fedtsyrer og vegetabilske olier, såsom de ovenfor nævnte, med et højt indhold (ca. 14 vægtprocent til ca. 33 vægtprocent) af n-6 fedtsyrer, i uhydrogeneret tilstand og dermed er oli-30 ernes ønskede ernærings- og sundhedsmæssige virkninger ikke blevet fuldt udnyttet.30% by weight of n-3 fatty acids and vegetable oils, such as those mentioned above, with a high content (about 14% to about 33% by weight) of n-6 fatty acids, in the unhydrogenated state and thus the oils' desired nutritional status - and health effects have not been fully exploited.
Formålet med den foreliggende opfindelse er at fremstille et stabilt og fysiologisk aktivt fedtstofprodukt af den ovenfor beskrevne art.The object of the present invention is to prepare a stable and physiologically active fat product of the kind described above.
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Dette formål opnås med fedtstofproduktet ifølge opfindelsen, der er ejendommeligt ved, at det er en vand-i-olie emulsion eller en olie- i-vand emulsion, der indeholder mindst en vægtprocent vand med lavt oxygenindhold, og hvori oliefasen indeholder mindst 1 vægtprocent afThis object is achieved with the fat product of the invention, characterized in that it is a water-in-oil emulsion or an oil-in-water emulsion containing at least one percent by weight of low oxygen content and wherein the oil phase contains at least one percent by weight of
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3 en polyumættet fedtsyre af n-3-serien med mindst 4 dobbeltbindinger og/ eller mindst 0,5 vægtprocent af en polyumættet fedtsyre af n-6-serien med mindst 3 dobbeltbindinger. Vandet bibringes lavt oxygenindhold ved f. eks. gennembobling med inaktiv gas, udkogning eller ved 5 naturligt at indeholde inaktiv gas.3 a polyunsaturated fatty acid of the n-3 series with at least 4 double bonds and / or at least 0.5% by weight of a polyunsaturated fatty acid of the n-6 series with at least 3 double bonds. The water is given low oxygen content by, for example, bubbling with inert gas, boiling or by naturally containing inert gas.
Ved lavt oxygenindhold forstås, at mængden af opløst oxygen i det i produktet ifølge opfindelsen anvendte vand eller vandfase ikke er tilstrækkelig til at forårsage nogen væsentlig oxidation af de i produk-10 tet indeholdte polyumættede fedtsyrer.Low oxygen content is understood to mean that the amount of dissolved oxygen in the water or aqueous phase used in the product of the invention is not sufficient to cause any significant oxidation of the polyunsaturated fatty acids contained in the product.
Det er overraskende fundet, at de stærkt umættede fedtsyrer stabiliseres i et fedtstofprodukt, hvori vandfasen har et lavt oxygenindhold og hvori der er blevet pisket inaktiv gas og eventuelt en pas-sende mængde 15 af antioxidanter, hvorved slutproduktet bibringes et peroxidtal ifølge IUPAC (2.501) på mindre end ca. 1 meq/kg.Surprisingly, it has been found that the highly unsaturated fatty acids are stabilized in a fat product in which the aqueous phase has a low oxygen content and in which whisked inert gas and optionally an appropriate amount of antioxidants, giving the final product a peroxide number according to IUPAC (2,501). of less than approx. 1 meq / kg.
Desuden giver tilsætning af konserveringsmidler, såsom kaliumsorbat, og antioxidanter, såsom al kylgallater, ascorbyl fedtsyreestere og 20 tocopheroler, yderligere forbedring af holdbarheden af produkterne ifølge opfindelsen, og antioxidanterne hjælper desuden yderligere ved beskyttelse af fedtstofferne mod oxidation, der forekommer i organismen.In addition, the addition of preservatives such as potassium sorbate and antioxidants such as all cooling gallates, ascorbyl fatty acid esters and tocopherols further enhances the shelf life of the products of the invention, and the antioxidants further assist in protecting the fats from oxidation present in the organism.
25 I en foretrukket udførelsesform af opfindelsen anvendes mineralvand, der er naturligt carbondioxidhol digt vand, til vandfasen, der yderligere kan indeholde salt, aromastoffer, mælkebestanddele og fortykningsmidler, såsom gelatine, alginat og guargummi. Der fremstilles en emulsion ved at sætte vandfasen til en blanding af opvarmede fedtstoffer 30 og olier indeholdende en emulgator, såsom et fedtsyremonodiglycerid eller en lecithin, og efterfølgende piske emulsionen med en inaktiv gas i en oxygenfri atmosfære. Den piskede emulsion, der er af margarinetypen, afkøles og pakkes.In a preferred embodiment of the invention, mineral water which is natural carbon dioxide-containing water is used for the aqueous phase, which may further contain salt, flavoring, milk components and thickeners such as gelatin, alginate and guar gum. An emulsion is prepared by adding the aqueous phase to a mixture of heated fats and oils containing an emulsifier such as a fatty acid monoglyceride or a lecithin, and subsequently whipping the emulsion with an inert gas in an oxygen-free atmosphere. The margarine-type whipped emulsion is cooled and packed.
35 i fedtstofprodukter ifølge opfindelsen, der består af en vand-i-olie emulsion, er andelen af ved opbevaringstemperaturen fast fedtstof af det totale fedt- og olieindhold fortrinsvis ikke mindre end 10 vægtprocent til opnåelse af et ikke-flydende produkt og bibeholdelse af den indpiskede inaktive gas. Alternativt kan oliefasen reduceres ved 435 in fat products according to the invention consisting of a water-in-oil emulsion, the proportion of solid fat at the storage temperature of the total fat and oil content is preferably not less than 10% by weight to obtain a non-liquid product and maintain the whipped inactive gas. Alternatively, the oil phase can be reduced by 4
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anvendelse af en passende mængde af fortykningsmiddel og/eller geleringsmiddel til opnåelse af et ikke-flydende produkt.using an appropriate amount of thickener and / or gelling agent to obtain a non-liquid product.
I en anden foretrukken udførelsesform for opfindelsen fremstilles en 5 olie-i-vand-emulsion ved tilsætning af olie til en blanding af N2-gen-nemboblet vand og emulgator. Til sidst kan eddike tilsættes til opnåelse af et mayonnaiselignende produkt, der fortrinsvis pakkes i lufttætte beholdere.In another preferred embodiment of the invention, an oil-in-water emulsion is prepared by the addition of oil to a mixture of N 2 gene-pooled water and emulsifier. Finally, vinegar can be added to obtain a mayonnaise-like product, preferably packed in airtight containers.
10 Fast fedtstof er ikke nødvendigt i produkter ifølge opfindelsen, der består af en olie-i-vand-emulsion, såsom mayonnaise, hvori olieråmaterialet er væskeformigt ved opbevaringstemperaturen.Solid fat is not needed in products of the invention consisting of an oil-in-water emulsion such as mayonnaise, wherein the oil feedstock is liquid at the storage temperature.
Et foretrukket indhold af inaktiv gas, såsom N2, i fedtstofproduktet 15 svarer til 15 volumenprocent.A preferred content of inert gas, such as N 2, in the fat product 15 is 15% by volume.
Opfindelsen angår yderligere en fremgangsmåde til fremstilling af et ikke-flydende fedtstofprodukt indeholdende en inaktiv gas, mindst en polyumættet fedtsyre, vand og eventuelt en antioxidant, hvori den in-20 aktive gas er pisket ind i en olie-i-vand emulsion eller i en vand-i-olie emulsion, hvori oliefasen omfatter en blanding af fedtstoffer, der initielt er blødgjort ved opvarmning, og hvorved det således fremstillede produkt afkøles. Fremgangsmåden er kendetegnet ved anvendelse af en blanding af fedtstoffer, der indeholder mindst 1 vægtprocent af 25 en polyumættet fedtsyre af n-3 serien med mindst 4 dobbeltbindinger og/eller indeholder mindst 0,5 vægtprocent af en polyumættet fedtsyre af n-6 serien med mindst 3 dobbeltbindinger og mindst en vægtprocent vand med lavt oxygenindhold.The invention further relates to a process for preparing a non-liquid fat product containing an inert gas, at least one polyunsaturated fatty acid, water and optionally an antioxidant wherein the inactive gas is whipped into an oil-in-water emulsion or in an water-in-oil emulsion, wherein the oil phase comprises a mixture of fats initially softened by heating and thereby cooling the product thus produced. The process is characterized by using a mixture of fats containing at least 1% by weight of a polyunsaturated fatty acid of the n-3 series with at least 4 double bonds and / or containing at least 0.5% by weight of a polyunsaturated fatty acid of the n-6 series with at least 3 double bonds and at least one percent by weight of low oxygen water.
30 De ved fremgangsmåden ifølge opfindelsen fremstillede produkter kan pakkes som tilsvarende produkter, der indeholder polyumættede fedtsyrer med 2 dobbeltbindinger og har et lavt indhold af polyumættede fedtsyrer med 3 eller flere dobbeltbindinger.The products prepared by the process of the invention can be packaged as similar products containing polyunsaturated fatty acids with 2 double bonds and having a low content of polyunsaturated fatty acids with 3 or more double bonds.
35 Opfindelsen vil blive beskrevet med yderligere detaljer i de følgende eksempler.The invention will be described in further detail in the following examples.
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Eksempel 1Example 1
Til en forvarmet (40#C-80eC) blanding af 89,6 vægtprocent fedtstofblanding (10 dele soyafedt smeltepunkt 41eC, 40 dele soyafedt smelte-5 punkt 35'C, 30 dele soyaolie og 20 dele fiskeolie), 0,2 vægtprocent soyalecithin, 0,2 vægtprocent DIM0DAN PV (mono- og diglycerid emulgator) og 0,02 vægtprocent aromastof 3090 sættes under omrøring en vandfase (10 vægtprocent mineralvand (naturligt carbondioxidhol digt vand), 0,02 vægtprocent aromastof 2807 og antioxidanter (100 ppm propylgallat, 10 43 ppm ascorbylpalmitat og 1000 ppm a-tocopherol). Vand-i-olie emulsio nen med en temperatur på 45eC afkøles herefter til 4*C ved passage gennem et et-rørs forsøgsanlæg af Gerstenberg & Agger-typen. Nitrogengas indføres i sugedelen af højtrykspumpen via en fordelingsdyse til opnåelse af et slutprodukt med et nitrogenindhold på 15 volumenprocent.For a preheated (40 # C-80eC) blend of 89.6% fat blend (10 parts soybean melting point 41eC, 40 parts soybean melting point 5'C, 30 parts soybean oil and 20 parts fish oil), 0.2% soyalecithin, 0.2% by weight of DIMODAN PV (mono- and diglyceride emulsifier) and 0.02% by weight of flavor 3090 are stirred with an aqueous phase (10% by weight of mineral water (natural carbon dioxide-containing water), 0.02% by weight of flavoring 2807 and antioxidants (100 ppm propyl gallate, 43 ppm of ascorbyl palmitate and 1000 ppm of α-tocopherol) The water-in-oil emulsion at a temperature of 45 ° C is then cooled to 4 ° C by passage through a Gerstenberg & Agger-type one-pipe test plant, and nitrogen gas is introduced into the suction portion of the high-pressure pump. via a distribution nozzle to obtain a final product with a nitrogen content of 15% by volume.
15 Umiddelbart efter rørkøl erbehandl i ngen fyldes produktet på bægre. Slutproduktet opbevares ved en temperatur på højst 10*C.15 Immediately after tube cooling, the product is filled into jugs. The final product is stored at a temperature not exceeding 10 ° C.
Fiskeoliens fedtsyresammensætning er som følger: 20 Fedtsyre Vægtprocent C 14:0 8,0 C 15:0 0,3 C 16:0 17,4 25 C 16:1 9,5 C 16:2 0,6 C 18:0 1,2 C 18:1 9,1 30 C 16:4 0,5 C 18:2 1,9 C 18:3+20:1 8,9 C 18:4 n-3 3,9 35 C 22:1 13,3 C 20:4 n-3 0,7 C 20:5 n-3 10,5 C 24:1 1,6 6The fatty acid composition of the fish oil is as follows: 20 Fatty acid Weight percent C 14: 0 8.0 C 15: 0 0.3 C 16: 0 17.4 25 C 16: 1 9.5 C 16: 2 0.6 C 18: 0 1 , 2 C 18: 1 9.1 30 C 16: 4 0.5 C 18: 2 1.9 C 18: 3 + 20: 1 8.9 C 18: 4 n-3 3.9 35 C 22: 1 13.3 C 20: 4 n-3 0.7 C 20: 5 n-3 10.5 C 24: 1 1.6 6
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C 22:4 0,8 C 22:5 n-3 0,8 C 22:6 n-3 9,4 5 I et accelereret opbevaringsforsøg blev dette produkt opbevaret ved 25°C i 4 uger uden at udvikle nogen bismag. Efter 4 uger var peroxid-tallet under 1 meq/kg. I Danmark er den længste anerkendte opbevarings-tid for vegetabilske margariner 7 uger ved temperaturer under 10eC.C 22: 4 0.8 C 22: 5 n-3 0.8 C 22: 6 n-3 9.4 5 In an accelerated storage experiment, this product was stored at 25 ° C for 4 weeks without developing any added flavor. After 4 weeks, the peroxide number was below 1 meq / kg. In Denmark, the longest recognized storage time for vegetable margarines is 7 weeks at temperatures below 10 ° C.
10 Eksempel 2Example 2
En vandfase (10 vægtprocent kogt mineralvand, 0,02 vægtprocent aromastof 2807 og antioxidanter (100 ppm propyl gal!at, 43 ppm ascorbylpal-mitat og 1000 ppm α-tocopherol)) sættes under omrøring til en forvar-15 met (40eC-80eC) blanding af 89,6 vægtprocent fedtstofblanding (10 dele soyafedt smeltepunkt 41eC, 40 dele soyafedt smeltepunkt 35eC, 30 dele soyaolie og 20 dele fiskeolie), 0,2 vægtprocent soyalecithin, 0,2 vægtprocent DIM0DAN PV ( mono- og diglyceridemulgator) og 0,02 vægtprocent aromastof 3090. Vand-i-olie emulsionen med en temperatur på 45°C af-20 køles herefter til 4eC ved passage gennem et et-rørs forsøgsanlæg af Gerstenberg og Agger typen. Nitrogengas indføres i sugedelen af højtrykspumpen via en fordelingsdyse til opnåelse af et slutprodukt med et nitrogenindhold på 15 vægtprocent. Produktet fyldes i lufttætte plastbægre umiddelbart efter rørkøl erbehandl ingen. Slutproduktet op-25 bevares ved en temperatur på højst 10 eC.An aqueous phase (10% by weight of boiled mineral water, 0.02% by weight of flavor 2807 and antioxidants (100 ppm propyl gallate, 43 ppm ascorbyl palmitate and 1000 ppm α-tocopherol)) is stirred to a preheat (40 ° C-80 ° C ) blend of 89.6 weight percent fat blend (10 parts soy fat melting point 41eC, 40 parts soy fat melting point 35eC, 30 parts soybean oil and 20 parts fish oil), 0.2 weight percent soy lecithin, 0.2 weight percent DIM0DAN PV (mono- and diglyceride emulsifier) and 0 , 02% by weight of flavor 3090. The water-in-oil emulsion at a temperature of 45 ° C is then cooled to 4 ° C by passage through a Gerstenberg and Agger type one-tube experimental plant. Nitrogen gas is introduced into the suction portion of the high-pressure pump via a distribution nozzle to obtain a final product with a nitrogen content of 15% by weight. The product is filled into airtight plastic cups immediately after tube cooling. The final product is stored at a temperature not exceeding 10 eC.
Fiskeolien havde samme sammensætning som i eksempel 1.The fish oil had the same composition as in Example 1.
I et accelereret opbevaringsforsøg opbevaredes dette produkt ved 25*C 30 i 4 uger uden at udvikle nogen bismag. Efter 4 uger var peroxidtallet under 1 meq/kg. I Danmark er den længste anerkendte opbevaringstid for vegetabilske margariner 7 uger ved temperaturer under 10eC.In an accelerated storage experiment, this product was stored at 25 ° C for 4 weeks without developing any added taste. After 4 weeks, the peroxide number was below 1 meq / kg. In Denmark, the longest recognized shelf life of vegetable margarines is 7 weeks at temperatures below 10 ° C.
Eksempel 3 35Example 3 35
Et produkt af mayonnaise-type fremstilles ud fra følgende bestanddele:A mayonnaise type product is prepared from the following ingredients:
DK 164685 BDK 164685 B
77
Bestanddele VægtprocentIngredients Weight percent
Fiskeolie* 10,0 * samme sammensæt-Fish oil * 10.0 * same composition-
Rapsolie 70,0 ning som i eksem- 5 Eddike 1,5 pel 1 og 2.Rapeseed oil 70.0 as in Example Vinegar 1.5 columns 1 and 2.
Æggeblommer 4,0-6,0Egg yolks 4.0-6.0
Fortykningsmiddel 0,3Thickener 0.3
Salt 0,3Salt 0.3
Aromastof 0,02 10 Vand, konserveringsmidler, etc., op til 100Flavoring 0.02 10 Water, preservatives, etc., up to 100
Der hældes mineralvand i et mayonnaiseanlæg, emulgeringsturbine eller lignende og æggeblommer tilsættes. Herefter tilsættes olien med disper-15 geret fortykningsmiddel, salt og konserveringsmidler kontinuerligt.Mineral water is poured into a mayonnaise plant, emulsifying turbine or the like and egg yolks are added. Then the oil with dispersed thickener, salt and preservatives is added continuously.
Til slut tilsættes eddike. Produktet piskes med inaktiv gas, før det pakkes i lufttætte flasker.Finally, vinegar is added. The product is whipped with inert gas before being packed in airtight bottles.
I et accelereret opbevaringsforsøg opbevaredes dette produkt ved 25eC 20 i 4 uger uden at udvikle nogen bismag.In an accelerated storage experiment, this product was stored at 25 ° C for 4 weeks without developing any added taste.
25 30 3525 30 35
Claims (9)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK016990A DK164685C (en) | 1990-01-22 | 1990-01-22 | NON-LIQUID FAT PRODUCT CONTAINING WATER AND AT LEAST ONE POLYUM Saturated FAT ACID AND PROCEDURE FOR THE SAME PRODUCTION |
| IE019191A IE910191A1 (en) | 1990-01-22 | 1991-01-21 | A non-liquid fatty product containing water and at least one¹polyunsaturated fatty acid and a process for the production¹of same |
| PCT/DK1991/000017 WO1991010367A1 (en) | 1990-01-22 | 1991-01-22 | A non-liquid fatty product containing water and at least one polyunsaturated fatty acid and a process for the production of same |
| AU72140/91A AU7214091A (en) | 1990-01-22 | 1991-01-22 | A non-liquid fatty product containing water and at least one polyunsaturated fatty acid and a process for the production of same |
| EP91903613A EP0512032A1 (en) | 1990-01-22 | 1991-01-22 | A non-liquid fatty product containing water and at least one polyunsaturated fatty acid and a process for the production of same |
| CA002074356A CA2074356A1 (en) | 1990-01-22 | 1991-01-22 | Non-liquid fatty product containing water and at least one polyunsaturated fatty acid and a process for the production of same |
| PT96549A PT96549A (en) | 1990-01-22 | 1991-01-22 | A process for the preparation of a fatty, non-liquid product containing water and at least one polyunsaturated fatty acid |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK16990 | 1990-01-22 | ||
| DK016990A DK164685C (en) | 1990-01-22 | 1990-01-22 | NON-LIQUID FAT PRODUCT CONTAINING WATER AND AT LEAST ONE POLYUM Saturated FAT ACID AND PROCEDURE FOR THE SAME PRODUCTION |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| DK16990D0 DK16990D0 (en) | 1990-01-22 |
| DK16990A DK16990A (en) | 1991-07-23 |
| DK164685B true DK164685B (en) | 1992-08-03 |
| DK164685C DK164685C (en) | 1992-12-21 |
Family
ID=8090551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK016990A DK164685C (en) | 1990-01-22 | 1990-01-22 | NON-LIQUID FAT PRODUCT CONTAINING WATER AND AT LEAST ONE POLYUM Saturated FAT ACID AND PROCEDURE FOR THE SAME PRODUCTION |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0512032A1 (en) |
| AU (1) | AU7214091A (en) |
| CA (1) | CA2074356A1 (en) |
| DK (1) | DK164685C (en) |
| IE (1) | IE910191A1 (en) |
| PT (1) | PT96549A (en) |
| WO (1) | WO1991010367A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0612346B1 (en) * | 1991-11-15 | 1995-06-14 | F. Hoffmann-La Roche Ag | Stabilization of marine oils |
| US7799365B2 (en) | 2001-04-06 | 2010-09-21 | Burnbrae Farms Limited | Liquid egg composition including fish oil with omega-3 fatty acid |
| AU2003221417A1 (en) | 2002-03-18 | 2003-09-29 | Q.P.Corporation | Packaged oil-in-water type emulsion food and process for producing the same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR573718A (en) * | 1922-11-23 | 1924-06-28 | Process for the treatment of fats and oils | |
| GB8706711D0 (en) * | 1987-03-20 | 1987-04-23 | Unilever Plc | Edible plastic product |
| US4764392A (en) * | 1987-04-01 | 1988-08-16 | Q.P. Corporation | Margarine containing fish oil |
| GB8718523D0 (en) * | 1987-08-05 | 1987-09-09 | Unilever Plc | Marine/vegetable oil blend |
| FR2623692B1 (en) * | 1987-11-30 | 1991-05-03 | Vernin Jean Gilles | NEW DIETETIC OIL |
| DK162621C (en) * | 1989-04-27 | 1992-04-13 | Jon Katborg | FOOD FAT PRODUCT AND PROCEDURE FOR PRODUCING THE SAME |
-
1990
- 1990-01-22 DK DK016990A patent/DK164685C/en active
-
1991
- 1991-01-21 IE IE019191A patent/IE910191A1/en unknown
- 1991-01-22 CA CA002074356A patent/CA2074356A1/en not_active Abandoned
- 1991-01-22 PT PT96549A patent/PT96549A/en not_active Application Discontinuation
- 1991-01-22 AU AU72140/91A patent/AU7214091A/en not_active Abandoned
- 1991-01-22 WO PCT/DK1991/000017 patent/WO1991010367A1/en not_active Application Discontinuation
- 1991-01-22 EP EP91903613A patent/EP0512032A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| PT96549A (en) | 1991-10-15 |
| CA2074356A1 (en) | 1991-07-23 |
| WO1991010367A1 (en) | 1991-07-25 |
| AU7214091A (en) | 1991-08-05 |
| IE910191A1 (en) | 1991-07-31 |
| DK16990D0 (en) | 1990-01-22 |
| DK164685C (en) | 1992-12-21 |
| DK16990A (en) | 1991-07-23 |
| EP0512032A1 (en) | 1992-11-11 |
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