EP1146798A2 - Aliments ou boissons modifies ou additifs pour aliments et boissons - Google Patents

Aliments ou boissons modifies ou additifs pour aliments et boissons

Info

Publication number
EP1146798A2
EP1146798A2 EP00900291A EP00900291A EP1146798A2 EP 1146798 A2 EP1146798 A2 EP 1146798A2 EP 00900291 A EP00900291 A EP 00900291A EP 00900291 A EP00900291 A EP 00900291A EP 1146798 A2 EP1146798 A2 EP 1146798A2
Authority
EP
European Patent Office
Prior art keywords
yoghurt
product
plant sterols
food
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP00900291A
Other languages
German (de)
English (en)
Inventor
Evgeny Naum The Old School House VULFSON
Barry Arnold Law
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nutrahealth Ltd (UK)
Original Assignee
Nutrahealth Ltd (UK)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from GBGB9901892.1A external-priority patent/GB9901892D0/en
Application filed by Nutrahealth Ltd (UK) filed Critical Nutrahealth Ltd (UK)
Publication of EP1146798A2 publication Critical patent/EP1146798A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/10—Hydrocarbons
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • 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"
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • the present invention relates to modified food products
  • beverages particularly those containing plant sterols, and it relates to
  • additives for food and beverages particularly plant sterol additives.
  • fermented milk products such as yoghurt; emulsified fat
  • hyperlipidaemic manifestations hyperglycaemia as well as anti-proliferative disorders
  • modified sterols such as saponins (US Patents 4 602 003 & 4 242 502),
  • sitosterol has somewhat higher hypocholesterolemic activity than
  • sitosterol and stanol esters when tested in parallel trials, are equally
  • Emulsified low fat spreads, fermented dairy products and some other common foods and beverages described herein satisfy these criteria.
  • Fat spreads and margarine can be prepared with different fat
  • a fat spread is a water-in-oil or oil-in-water
  • plant sterols are used and they are contained predominantly in the
  • these fermented foods typically contain micro ⁇
  • Soybeans for example, are fermented to produce Japanese "miso"
  • milk is also fermented to produce nutritionally valuable products.
  • Examples of these products include yoghurt, sour cream, kefir, ymer as well as fresh cheeses such as quark and fromage frais. Buttermilk, which
  • micro-organisms which are fermented using specific micro-organisms.
  • the micro-organisms which are fermented using specific micro-organisms.
  • micro-organisms used which, depending on the species or strain,
  • flavouring substances such as diacetyl or acetaldehyde and structure
  • constituents such as polysaccharides.
  • bacteria such as Lactobacillus acidophilus in
  • fermented milk products contains an active culture of micro-organisms
  • Yoghurt is generally made by a process that includes the following
  • a starter culture consisting of one or more yoghurt-producing micro-
  • organisms is added (inoculation) and blended in while maintaining the
  • Yoghurt can be prepared with a range of fat contents. For example,
  • a yoghurt can be labelled as “non-fat”, if it contains less than 0.5% milkfat and as “low fat”, if it contains from not less than 0.5% to
  • non-fat or very low fat yoghurt in
  • the UK should also have fat content below 0.5%, whilst in Germany and
  • yoghurt may be prepared in
  • Liquid yoghurt at the other extreme, is
  • yoghurts are classified according to their physical state.
  • serving size cups also known as
  • products are generally made by cooking a fruit and sugar mixture with the
  • cooked fruit product may contain discernible pieces of fruit in it or may be
  • Sundae style fruited yoghurt is generally made in retail containers
  • fruited yoghurt is generally made by mixing a suitable amount of fruit
  • Drinking yoghurt is based on the stirring manufacturing process
  • the shelf life of yoghurt can be increased by the so-called
  • yoghurt collectively be referred to as "yoghurt”.
  • This invention relates to the provision of novel food additives
  • plant sterols and lycopenes such as tomato
  • the method comprises coating the hydrophobic
  • Hydrophobic compounds which can be shown to be beneficial
  • This invention also relates, in one embodiment, to the discovery that
  • hydrophobic compound such as plant sterol or
  • plant sterols are incorporated predominantly into the aqueous phase of the
  • This embodiment also relates to a
  • Another aspect of this invention relates to the discovery that the
  • This invention also relates to food
  • This invention brings to the market a range of novel hydrophobic
  • a food product which is produced by the fermentation of a
  • composition made with no plant sterols added.
  • milk product which is produced by the fermentation of a
  • yoghurts which are produced by fermentation of a mixture of milk and/or
  • composition and fat content as well as yoghurt products are provided
  • Yet another aspect of this invention is to provide a process for the
  • Yet another aspect of this invention is to provide a process for the
  • Still another aspect of this invention is to provide a method for the
  • hydrophobic compounds of benefit to human health
  • fat spread is understood to mean a product containing at least
  • a fat spread or a yoghurt are as defined by legislation or relevant
  • Low fat and “very low fat” spreads may have less
  • organoleptic properties of the modified food product or beverage are
  • lactic acid bacteria is understood to mean micro ⁇
  • edible products in a solid or liquid form, which are produced by contacting a fermentable raw material with a particular micro-organism for the time
  • milk products include
  • milk is understood to mean conventional milk as well as
  • yoghurt products is understood to mean foods and
  • yoghurt products include
  • the invention provides a method for making a composition suitable
  • the hydrophobic compound is any one of a plant sterol
  • carotenoids and poorly water soluble anti-oxidants or a combination
  • the component acceptable as a food additive is any one of
  • polypeptide may conveniently be a milk-derived or soya-derived protein.
  • polysaccharides include, for example, modified cellulose, pectins and
  • the hydrophobic compound is one which is solid at room
  • the hydrophobic compound is a plant sterol or
  • hydrophobic compound is contacted with the component acceptable as a
  • composition suitable for inclusion in a food product or beverage is one
  • hydrophobic compound such as plant sterol or lycopene
  • hydrophobic compound to coating agent is from about 0J to about 0.4
  • the amount of coating agent allows the particles to be
  • composition may be formed in situ in the process of the
  • sterols are biologically active compounds which are present in
  • heating step is used by most manufacturers of fermented milk products
  • resulting yoghurt had a texture, appearance and flavour like the
  • milk preferably milk proteins or other proteins, prior to adding the above
  • the coated sterols to the aqueous phase of a food product or a beverage.
  • the coating can be achieved by stirring a suspension of plant sterols with
  • the coating agent or the coating agent can be added to the suspension as
  • sterols can be
  • milk proteins such as caseins and their salts, whey proteins and milk
  • derived solids such as milk powder, whey or buttermilk are preferably
  • coating agents such as proteins from sources other than milk
  • the added volume may vary from about 1.0
  • the suspension of plant sterols can also be prepared by
  • casein sodium caseinate, whey proteins, whey, milk powder or buttermilk or even milk itself. It is also surprising that a fine suspension of plant
  • sterols in water can be produced in the absence of surfactants such as, for
  • polyoxyethylene sorbitan esters or sodium dodecyl sulphate examples, polyoxyethylene sorbitan esters or sodium dodecyl sulphate, and
  • final admixture with plant sterols can vary from about 0.1 % to about 2.0%
  • the suspension of sterols can be stirred for some time in the
  • the suspension can be any suitable material.
  • the suspension can be any suitable material.
  • the suspension can be any suitable material.
  • the suspension can be any suitable material.
  • ionisable functional groups are employed such as proteins or
  • the pH of the suspension can be altered by adding a
  • dilute acid or base such as to neutralise substantially the net charge in the molecule of the coating agent, preferably to a pH which is near the
  • the pH is typically adjusted with a dilute acid to
  • pH is adjusted back to the preferred values of 6J-6.7.
  • coating can be achieved by precipitating plant sterols into solution
  • sterols can be dissolved in an
  • organic solvent preferably a water-miscible organic solvent
  • coated plant sterols can also be found to be satisfactory.
  • the coated plant sterols can also be found to be satisfactory.
  • non-sterol food additives Such additives can be physiologically active
  • plant sterols prior to the coating as described herein, can be co-
  • the additives can be used in the amount as small as
  • coated plant sterols display properties which are different from that of
  • caseinate coated plant sterols can be suspended in water with relative
  • coating agent is encouraged to adhere to the surface of the plant sterol
  • plant sterol particles can be fruitfully employed.
  • the resulting coated composition is an ability to easily form an aqueous
  • the coating composition should expose functionality.
  • human health also has a functionality which when exposed to an aqueous
  • phase encourages the coated particles to form a suspension in the
  • aqueous phase aqueous phase.
  • coating agents those which have ionisable
  • the coating agents must be approved for food use and be compatible
  • the coating can be accomplished in situ i.e.
  • milk directly in milk, preferably in milk fortified with milk derived solids, as well
  • present invention gives acceptable appearance and organoleptic
  • flavour to, or are substantially indistinguishable from, the corresponding
  • beverage the method comprising the step of combining a plant sterol,
  • additive interacts with the surface of the hydrophobic compound.
  • the invention provides a composition suitable for inclusion
  • a food product or beverage comprising a plant sterol, lycopene or other hydrophobic compound which can be shown to be beneficial for human
  • composition of the invention which is useful in food and
  • casein caseinate
  • whey protein
  • ⁇ -sitosterol are selected from the group comprising ⁇ -sitosterol, ⁇ -campesterol, ⁇ -
  • stigmasterol stigmasterol, ⁇ -sitostanol, ⁇ -campestanol and ⁇ -stigmastanol and their
  • carboxylic acid esters and a mixture thereof.
  • the milk-derived solid and the plant sterol are contacted at
  • the present invention can be any plant sterols. Furthermore, in addition to plant sterols, the present invention can be any plant sterols.
  • additives are sufficiently hydrophobic to enable their coating according to
  • said additives can be coated separately and used in foods and beverages
  • invention provides a method for preparing a food product or beverage
  • composition suitable for inclusion in a food product or beverage the
  • hydrophobic compound which can be shown to be beneficial for human
  • the component which is acceptable as a food additive interacts with the
  • composition eg coated plant sterol
  • composition is a stage where the food additive
  • the hydrophobic compound resides in the aqueous phase
  • the invention also provides a food product or beverage which is
  • the hydrophobic compound is a plant sterol or lycopene
  • a food additive is a milk-derived solid.
  • fermented with lactic acid bacteria preferably fermented milk products
  • present invention are made involves forming a milk base by admixing
  • fermentable dairy product including whole milk, low fat milk, skimmed milk,
  • skim milk condensed milk, evaporated milk, milk powder including non-fat
  • NFDM dry milk powder
  • buttermilk buttermilk, cream and the like, and optionally
  • thickeners and stabilisers and optionally a sweetener, and optionally
  • mixture is optionally homogenised by conventional homogenisation means
  • the mixture is inoculated with a suitable micro-organism
  • cows milk as defined herein or ingredients derived
  • butterfat may also be used. It was found that regardless of whether
  • yoghurts are made from fresh milk or reconstituted milk and whether the
  • milk and milk powder used were skimmed, semi-skimmed or whole, the
  • dry milk and milk powder which contain the coated plant sterols in
  • preparations may contain as li t ⁇ e as about 50% or as much as about 95%
  • organic solvents or an organic solvent-water mixtures preferably with
  • rice bran oil such as cycloartol and 24-methyl-cycloartol, and from
  • sheanut such as amyrin, lupeol and butyrospermol may also be used.
  • the yoghurt according to this invention contains
  • milk solids in quantity from between about 10% to about 25% by weight.
  • the butterfat content may be between less than 0.2-0.5% for
  • non fat or very low fat yoghurt to about 10% for a Greek style yoghurt.
  • primary fat contributing ingredient in yoghurt is generally milk, a low fat
  • butterfat content of less than about 0.4% and preferably less than about
  • thermophilus
  • yoghurts of this invention are made by making the
  • whey proteins in quantity from about 1.0 gram to about 3.0 gram per 100
  • desired amount of plant sterols typically from about 1.5 gram to about 5
  • the acidifying agent may be a food quality acid, for example, lactic or citric
  • supplementary size reduction techniques include, for example, passing the slurry through a colloidal mill, or a two stage homogeniser followed by
  • impeller blender in which the slurry is prepared.
  • the slurry can be passed
  • the ingredients of the fermentation mixture are then treated at high
  • the heat treatment may be carried out at many different temperature and
  • the heat treated and pasteurised mixture is cooled in one or more
  • micro ⁇ inoculated with a micro-organism to initiate the fermentation.
  • organism used in the fermentation is essentially a lactic acid bacterium
  • the micro-organism can be one of several yoghurt producing
  • Lactobacillus bulgaricus a lactic acid
  • micro-organisms producing micro-organisms. These micro-organisms can be used in equal
  • Lactobacillus is Lactobacillus
  • Lactobacillus and Streptococcus which may be used to practice the present invention include Lactobacillus bulgaricus, helveticus, jugurti,
  • lactis or acidophilus lactis or acidophilus and Streptococcus thermophilus, cemorris, lactis or
  • Bifidobacterium sp. for example, Bifidobacterium breve
  • Lactococcus casei can also be optionally added.
  • products including yoghurts, can be prepared with the addition of more
  • fermented milk products such as yoghurt, in addition to plant sterols,
  • the fermentation is continued for an appropriate time until the
  • yoghurt composition reaches a pH in the range of about 3.8 to about 5.0
  • precipitate may sometimes be formed at the bottom of the container.
  • a stabilising or thickening agent can be any suitable stabilising or thickening agent.
  • ingredients such as fruits or flavouring agents. It is preferred to use
  • a thickening agent is preferably water soluble and one that is
  • the amount of the thickening agent used does not exceed about 0.5% to
  • Such stabilising or thickening agents include plant exudates (e.g. gum
  • seaweed extracts e.g. alginates
  • plant and seed gums e.g guar
  • plant extracts e.g. pectin
  • animal derived products e.g gelatin
  • demethylated pectins may be used either on their own or in combination
  • emulsifiers such as mono/diglycerides, lecithin or polysorbates.
  • flavouring which are normally used in conventional yoghurt varieties. It is
  • thickening agents as described herein can be used in the normally
  • the fruit is added in the conventional manner either as a dispersion
  • the fruit can be conventionally
  • fruit preparation at the bottom can, after capping, be inverted to cause the
  • the amount of the fruit added can vary from about 5% to about
  • fruit component may optionally contain, in addition to conventional sugars,
  • compositions of, for example,
  • strawberry fruit products Swiss style fruit product comprising 40-55%
  • agents for agents, acidifiers and preservatives, are suitable.
  • flavouring agent can be optionally added to the pasteurised
  • flavouring agents may be natural or artificial,
  • flavours such as vanilla, chocolate and others which are customarily sweet
  • flavouring agent used in the yoghurt art can all be used.
  • the amount of flavouring agent can all be used.
  • composition on a dry weight basis is used. It may also be desirable or even required when a flavouring agent is
  • a sweetening agent to, for example, offset the taste of
  • sucrose sucrose
  • fructose and synthetic agents such as
  • reducing starch syrup and trehalose may also be employed.
  • Colouring agents may also be used in the preparation of the
  • a colouring agent can be any acceptable
  • flavouring ingredient preferably appropriate to the flavouring agent.
  • the amount of colouring agent may be any suitable colouring agent.
  • yoghurt products can be produced from the yoghurt
  • a yoghurt drink can be any suitable drink.
  • a yoghurt drink can be any suitable drink.
  • a yoghurt drink can be any suitable drink.
  • yoghurt according to this invention is cooled down and water, a food grade
  • compositions which are prepared with no plant sterol added.
  • a yoghurt fruit flavouring can be prepared by adding the plant
  • sterols preferably in a mixture with other solids such as sugar, to a
  • blended fruit at elevated temperature between about 60°C to about 95°C
  • compositions which are made with no plant sterols added. This is an
  • the plant sterols are unesterified
  • the yoghurt fruit they may be free or esterified plant sterols; it is preferred
  • the equipment used in carrying out the present invention is

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un procédé pour fabriquer une composition qui convient pour être incluse dans un aliment ou une boisson, le procédé consistant à combiner un composé hydrophobe, qu'on peut considérer comme ayant un effet positif sur la santé humaine, et un composé acceptable en tant qu'additif alimentaire, ledit additif interagissant avec la surface du composé hydrophobe. De préférence, le composé hydrophobe est un lycopène ou un stérol d'origine végétale ou une combinaison de ceux-ci. L'invention concerne des aliments ou boissons auxquels on a ajouté du stérol d'origine végétale ou d'autres composés hydrophobes. Les aliments ou boissons peuvent se présenter notamment comme une substance tartinable émulsifiable ou comme des produits fermentés avec la bactérie lactique.
EP00900291A 1999-01-15 2000-01-17 Aliments ou boissons modifies ou additifs pour aliments et boissons Withdrawn EP1146798A2 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB9900748 1999-01-15
GB9900748 1999-01-15
GB9901892 1999-01-29
GBGB9901892.1A GB9901892D0 (en) 1999-01-29 1999-01-29 Emulsifed spreadable fat product and process for the preparation thereof
PCT/GB2000/000096 WO2000041491A2 (fr) 1999-01-15 2000-01-17 Aliments ou boissons modifies ou additifs pour aliments et boissons

Publications (1)

Publication Number Publication Date
EP1146798A2 true EP1146798A2 (fr) 2001-10-24

Family

ID=26314984

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00900291A Withdrawn EP1146798A2 (fr) 1999-01-15 2000-01-17 Aliments ou boissons modifies ou additifs pour aliments et boissons

Country Status (3)

Country Link
EP (1) EP1146798A2 (fr)
AU (1) AU1995400A (fr)
WO (1) WO2000041491A2 (fr)

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