EP1646293A1 - Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue - Google Patents

Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue

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Publication number
EP1646293A1
EP1646293A1 EP04744846A EP04744846A EP1646293A1 EP 1646293 A1 EP1646293 A1 EP 1646293A1 EP 04744846 A EP04744846 A EP 04744846A EP 04744846 A EP04744846 A EP 04744846A EP 1646293 A1 EP1646293 A1 EP 1646293A1
Authority
EP
European Patent Office
Prior art keywords
fat
phase
emulsifier
water
emulsion
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Withdrawn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
EP04744846A
Other languages
German (de)
English (en)
Inventor
Neil Joseph Bourke
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.)
Kerry Group Services Ltd
Original Assignee
Kerry Group Services Ltd
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
Application filed by Kerry Group Services Ltd filed Critical Kerry Group Services Ltd
Priority to EP04744846A priority Critical patent/EP1646293A1/fr
Publication of EP1646293A1 publication Critical patent/EP1646293A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • 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
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Definitions

  • the present invention relates to water-in-oil products having a particularly low fat content, to processes for their production, and to fat compositions for use therein.
  • yellow fats are used to encompass a wide range of foodstuffs, which have the following in common: the emulsion type is water-in-oil comprising a fat phase and a water phase; their colour is in the yellow-orange spectrum; and the flavour is often pronounced of natural butter.
  • the texture of such yellow fats can range from almost liquid to solid and the most common use of yellow fats is for spreading on baked goods. Butter, whether natural or recombined, is considered a yellow fat.
  • fat-continuous spreads of still lower fat content than 35% by weight of the composition are more difficult to produce, since manufacturing problems worsen with increasing water content and a still further reduced continuous fat phase.
  • WO 89/07893 discloses a low fat spread, which is a water-in-oil emulsion of fats, water and a disaccharide ester emulsif ⁇ er, having less than 35 % by weight of fat. It is produced by blending a portion of aqueous phase with the fat phase and subsequently blending further portions of aqueous phase to reduce the overall fat content to the desired final value
  • EP 0,420,314 discloses spreads comprising less than 30 wt.% of a continuous fat phase and at least 70 wt.% of an aqueous phase, wherein the spread comprises 0.1 to 1.5 wt.% of a mixture of monoglycerides and polyglycerol esters in a weight ratio of monoglycerides to polyglycerol esters in the range of 1 : 10 to 10: 1.
  • EP 0,590,203 discloses ultra low fat spread.
  • the spread is a fat-continuous dispersion having a fat content of 5-13.9 wt.%
  • the dispersed aqueous phase is characterised by the absence of any gelling or thickening agent.
  • the emulsifiers used therein are triglycerol esters or combinations of a triglycerol ester and a co-emulsifier, e.g. a monoacyl glycerol mixture.
  • the spread can be prepared by slowly adding water phase to a stirred fat-continuous dispersion with a reduced fat content.
  • WO 90/09107 discloses a water-in-oil emulsion containing 12 to 30% fatty phase and 0.35 to 4% of monoglycerides by weight of the emulsion.
  • emulsion techniques are known for the production of fat spreads, namely the fat-continuous method, and the phase inversion method. These techniques are coupled with one of the two conventional production methods namely pre-mix system or proportional in line mixing system.
  • the former is carried out in a batch tank, or pre-mix tank where all the ingredients major and minor are brought into one tank and the desired emulsion in formed.
  • This emulsion is then processed in conventional margarine type equipment e.g.. Notators or scraped surface heat exchangers.
  • a further problem is encountered when the fat-continuous method is coupled with the pre-mix system, thereby raising the production time i.e. the emulsion make-up time.
  • the lower the fat content the higher the amount of the water phase, which in turn increases the emulsion make up time i.e. the time taken to carefully add the water phase at a pre-determined rate so as to ensure maintenance of fat continuity.
  • long batch make up times are obtained, which in turn can starve the continuous scraped surface heat exchanger line of product and result in a "stop start" type of production scheme, thus raising the cost of production.
  • fat-continuous low fat products in the water-in-oil form comprising: a) -a water phase; b) -a fat phase comprising an amount of fat between 3 to less than 12% by weight of the product, characterised in that the fat phase comprises 20 to 98% by weight of the fat phase of fat and 2 to 80% by weight of the fat phase of emulsifiers selected from monoglyceride of fatty acids, diglycerides of fatty acids and mixtures thereof.
  • a process for making the invention product which comprises the step of contacting the water phase with the fat- phase, wherein the water-phase has been tempered to a temperature of or below 10°C prior to contacting with the fat phase.
  • compositions for use in the manufacture of the invention products comprising at least 60 wt.% of a combination of fat, emulsif ⁇ er and co-emulsifier, said emulsifier being selected from the group consisting of monoglyceride of fatty acids, diglyceride of fatty acids and combinations thereof; and said co-emulsifier being selected from the group consisting of polyglycerol esters of fatty acids, sorbitan esters of fatty acids, polyglycerol ester of polycondensed ricinoleic acid, digalactosyldiglyceride, lecithin and combinations thereof wherein: 0.02 ⁇ ([emulsif ⁇ er]+[co-emulsif ⁇ er])/[fat] ⁇ 1.0; and 0.03 ⁇ [co-emulsifier]/[emulsifier] ⁇ 1.0.
  • the fat-continuous low fat products of the invention are in the form of a water-in-oil emulsion.
  • Determination of the presence of a water-in oil emulsion can suitably be done by visual observation techniques such as by light microscope, con focal microscopy, or other suitable microscopic techniques; dye colouration; electrical conductivity measurements; focused laser beams, as conventionally known to those skilled in the art.
  • water-in-oil emulsion it is meant that the dispersed phase, water phase in this instance, is a phase consisting of discrete parts fully surrounded by material of the other phase i.e. the fat phase.
  • the emulsion according to the present invention comprises a water-phase and a fat phase.
  • 'fat' refers to edible fatty substances in a general sense, including natural and/or synthesised fats like triglycerides and sucrose polyesters of fatty acid (SPE).
  • SPE sucrose polyesters of fatty acid
  • the fat phase comprises from 3 to less than 12%, preferably from 3 to 11% and more preferably from 3 to 10%, and even more preferably from 3 to less than 10% fat by weight of the product.
  • One further more preferred range for the fat in the fat phase is of from 3 to 8 wt.%.
  • Essential ingredients of the fat phase are one or more fats and one or more emulsifiers.
  • Typical fats for use herein are selected from animal, vegetable, marine, milk oils or mixtures thereof. These may be directly obtained from a natural source by pressing and/or extraction and may also have been subjected to physical and/or chemical treatment such as refining, fractionation, hydrogenation, and interesterification.
  • Preferred fats are selected from soybean oil, sunflower oil, palm oil, coconut oil, fish oil, lard and tallow, which may have been partially or completely hydrogenated or modified otherwise, as well as non-toxic fatty materials having properties similar to triglycerides, which materials may be indigestible, such as for example waxes, e.g. jojoba oil and hydrogenated jojoba oil or even sucrose polyesters of fatty acid (SPE).
  • the fats are present at levels in the fat phase of from 20 to 98% by weight of the fat phase, preferably of from 20% to 97.5%, more preferably of from 20% to 97%.
  • the fat phase also comprises an emulsifier.
  • Emulsifiers for use in the present invention are selected from monoglycerides of fatty acid, diglycerides of fatty acid, and mixtures thereof, preferably is a mixture of mono- and diglycerides of fatty acid. In another preferred embodiment the emulsifier is a monoglyceride.
  • Mono- and di-glycerides of fatty acids are preferably derived from C12-C22 fatty acids and are obtainable from triglycerides of these fatty acids which can be of both vegetable and animal origin, e.g. from soya bean oil, coconut oil, babussa oil, palm oil, sunflower oil, lard, tallow and fish oil, optionally hydrogenated or fractionated. Mixtures of mainly C 16 -C 18 fatty acid are preferred.
  • the mono-diglycerides can be prepared by interesterification with glycerol, usually in the presence of an alkaline catalyst. Usually the triglyceride oil and the glycerol reacted are free from water or moisture.
  • distilled monoglycerides has a broader meaning than the literal sense and covers also purified monoglycerides obtained by other means than distillation.
  • Monoglycerides containing 60 to 80% monoglycerides are usually prepared by diluting distilled monoglycerides with undistilled mono-diglycerides. They are marketed as such and sometimes in admixture with triglyceride fat as co-emulsifier. Emulsifiers containing from 30% up to 98% monoglycerides are suitable for use in the current invention.
  • Preferred emulsifiers are those containing at least 40%, preferably of at least 55%, more preferably at least 80% and most preferably at least 90% by weight of monoglycerides by weight of the emulsifier .
  • the preferred type of emulsifiers in low fat spread production using the fat-continuous method are the unsaturated or partly unsaturated monoglycerides. Unsaturated monoglycerides are characterized in that they in general have iodine values higher that 20. This unsaturation lends them to be useful in forming and stabilizing the low fat spreads, and in controlling the rate of crystallization of the fat phase.
  • the mono or mono-and diglyceride of fatty acid is characterised in that about 90% of the fatty acids are C16 or longer and in that the emulsifier has an iodine value of 20- 115, preferably 25-115, and most preferably 30-115.
  • Admul MG range such as Admul MG 40-35K
  • Admul MG 60-35K commercially available from Quest International, in The Netherlands, with a respective content of 45% and 60% by weight of monoglycerides.
  • a preferred example is the Myverol range of products commercially available from Quest International, in The Netherlands.
  • the amount of the above mentioned emulsifiers, either used singly or in combination is preferably 2-80% and most preferably 2.5-80%, and optimally 3-80%, calculated on the total weight of the fat composition.
  • Myvatex ULF 100 is a very suitable composition, containing a blend of oil and hydrogenated fats, emulsifiers with a minimum content of mono- and/or di-glycerides of fatty acids of at least 10 wt.% and a maximum content of polyglycerol polyricinoleate of 4 wt.%.
  • the fat phase can also comprise additional fat-soluble ingredients provided these are of a fatty nature. Typical examples of these are selected from polyglycerol esters of fatty acids, sorbitan esters of fatty acids such as Span 80, polyglycerol ester of polycondensed riciiioleic acid such as ADMUL WOLTM from Quest International, digalactosyldiglyceride, lecithin, and mixtures thereof.
  • the co-emulsifier is selected from the group of polyglycerol esters of fatty acids, sorbitan esters of fatty acids, polyglycerol ester of polycondensed ricinoleic acid, lecithin, and mixtures thereof.
  • the co- emulsifier is selected from polyglycerol polyricinoleate, digalactosyl diglyceride and mixtures thereof.
  • Co-emulsifiers when present are preferably contained in the product in a weight proportion lower to that of the emulsifier.
  • the weight ratio of [co- emulsifier]/[emulsifier] is at least 0.03, in a preferred embodiment at least 0.1. Said ratio can be as high as 10, however a maximal ratio of [co-emulsifier]/[emulsifier] of 1.0 is preferred.
  • the fat phase can also comprise additional ingredients that are commonly used in spreadable fat products. These are typically selected from the group of coloring agents, flavors, vitamins, anti-oxidants, preservatives, calcified seaweed , and the like. When present, these additional ingredients will be present in an amount of at least 10 mg/kg of the fat phase. More preferably, said additional ingredients will be present in an amount of from 0.1% to 15%, preferably of from 0.2% to 13% by weight of the fat phase. In particular, co-emulsifiers, when present are typically present up to 4% by weight of the fat phase.
  • the water phase forms the balance of the product. Its composition is not particularly critical to the present invention. Whilst an aqueous phase consisting of pure water may be incorporated in the product it is presently preferred that the aqueous phase contains one or more dissolved or dispersed additional ingredients selected from protein, stabiliser, salt, a calcium salt, flavour (generally in the range of 100 to 2000 ppm) and preservatives (for instance at about 1,000 ppm), and other conventional accessory ingredients commonly used in spreads like pH regulating agents, metal chelators such as EDTA or sodium citrate, buffering agents, bulking agents, colours, anti-oxidants, vitamins, phytosterols, fibres, OSA starches, humectants, sugars, polyols, artificial sweeteners, live probiotic bacteria, prebiotic, and mixtures thereof.
  • additional ingredients selected from protein, stabiliser, salt, a calcium salt, flavour (generally in the range of 100 to 2000 ppm) and preservatives (for instance at about 1,000 ppm), and other conventional
  • Suitable proteins for use herein are selected from dairy proteins (for instance caseins, casemates and liquid, concentrated or dried buttermilk and skimmed milk) and other protein materials, (for instance gelatin, fish protein and vegetable, especially soya protein) to contribute to the flavour and/or to bind water in the aqueous phase.
  • the aqueous phase may contain a stabiliser such as a gelling agent, particularly a high molecular weight hydrocolloid such as edible gums (for instance guar gum, xanthan and carrageenan), starches (for instance hydrolysed starches, such as maltodextrins, modified starches and starch derivatives), gelatin, alginates, celluloses and/or cellulose derivatives.
  • a stabiliser such as a gelling agent, particularly a high molecular weight hydrocolloid such as edible gums (for instance guar gum, xanthan and carrageenan), starches (for instance hydrolysed starches, such as maltodextrins, modified starches and
  • the water phase may comprise fat as defined hereinbefore so that the water phase is in the oil in water form and the resulting product is in the oil- in- water-in-oil (o/w/o) form.
  • the total amount of fat can range from 3 to 70% by weight of the fat product.
  • the present invention enables the manufacture of fat-continuous ultra-low fat products in the form of mayonnaise, dressings, spreads, fillings, toppings or even in desserts.
  • the present product is a spread, a filling, or a topping.
  • the present fat-continuous low fat product is a spread.
  • the products according to the invention have a butter-like texture which as known to the man skilled in the art can be associated with a particular melting profile of the fat phase and a desirable distribution of the droplets of the aqueous phase.
  • fat-continuous products in water-in-oil emulsion form such as those according to the present invention, can suitably be manufactured by the following general procedure:
  • the fat phase is formed by melting the major fat phase components together with the fat-soluble ingredients while stirring and heating to such a temperature that all the components are dissolved and or molten. Typically, this fat phase is collected in a tank and tempered to a temperature of between 35°C and 55°C.
  • the water phase is formed by dissolving all the water-soluble ingredients into water while stirring. Once obtained, the water phase containing optional dissolved ingredients is preferably subjected to a pasteurisation or sterilisation step prior to tempering the water phase to a temperature of less than or equal to the melting point of the fat phase.
  • the water phase is tempered to a temperature of at least 3 °C below, more preferably of at least 5 °C below, and most preferably of at least 10 °C below the melting point of the fat phase.
  • the water phase is tempered to a temperature of less than or equal to 10°C, more preferably of 8°C or lower, even more preferably of below 5°C.
  • the water phase can also be in a preferred mode of execution in the frozen state, i.e. at a temperature lower than 0°C and this is then added to the fat phase as small pieces of crushed frozen water, i.e. with an average particle size small enough to prevent physical obstructions within the mixing equipment, i.e. typically within the range of 0.1-10 mm, preferably within the range of 3-10 mm.
  • a control of the release of water to the fat/emulsion is obtained.
  • the emulsion formation process according to the invention is largely a batch process, whereby the pre-chilled and/or frozen water phase is slowly added directly to the fat phase and stirred continuously until the desired emulsion is formed.
  • the current invention advantageously enables crystallisation and emulsification of the fat phase using an exclusively batch system.
  • a further advantage of the current invention is the ease with which the very low fat emulsions can be formed with a low risk of phase inversion; which as described hereinbefore is a chronic problem in the manufacture of low fat products such as low fat spreads.
  • the method of manufacture further allows the use of relatively simple equipment, eliminating the need for expensive scraped surface heat exchangers.
  • the water-in-oil emulsion is formed by bringing the aforementioned two phases in contact with each other, e.g. in a batch system, i.e. the water and the fat phase are added together in a tank to form a pre-mix.
  • the water phase which has been brought to a temperature of approximately 10°C or lower can be first added to the mixing tank, while the fat phase is then added in the molten state (approximately 50°C) to the cold water phase.
  • the temperature is thereafter gradually increased whilst the mix is maintained stirred at all times at approximately 200 RPM and at a temperature of between 21 °C and 35 °C, preferably of between 26°C and 30°C; at which point the consistence changes from lumps of fat in water, to a thick, salve like mix which had taken on the water-in-oil emulsion conformation.
  • This process method has the advantage that it reduces the emulsion make-up time considerably, changing it from a matter of hours to approximately 30 minutes.
  • Another advantage of this alternative is that the phase inversion occurs under relatively low shear conditions, thus reducing the investment and maintenance costs on the equipment which is standard for these phase inversion operations.
  • the whole operation of cooling / crystallisation and emulsification is preferably carried out in a batch wise manner, in a single tank.
  • the emulsion can be pumped out of the tank through an appropriate filling line, into the final packaging.
  • the desired emulsion quality can be assessed by determining the water droplet size and distribution, using visual observation techniques e.g. light microscopy, confocal microscopy, or other suitable microscopic techniques, time domain NMR methods, focused laser beams, etc.
  • the desired crystallinity can suitably be determined by known methods, e.g. polarised light microscopy, time domain nuclear magnetic resonance, rheological tests, or simple observation and judgment learned by experience by those skilled in the art.
  • a process for making fat-continuous emulsions comprising a fat phase and a water phase, wherein the emulsion can comprise from 3- 70 wt.% of fat, based on the total weight of the emulsion, which process comprises the step of contacting the water-phase with the fat-phase, wherein the water-phase has been tempered to a temperature of or below the melting point of the fat phase, preferably of at least 3 °C below, more preferably of at least 5 °C below, and most preferably of at least 10 °C below the melting point of the fat phase, prior to being brought in contact with the fat phase.
  • the water phase has been tempered to a temperature of or below 10°C prior to being brought in contact with the fat phase.
  • the process is used for preparing low-fat water-in- oil emulsions, comprising less than 35 wt.% of fat, especially less than 20 wt.% of fat, based on the total weight of the emulsion.
  • the emulsion produced is a composition according to the present invention, comprising 3 to less than 12 wt.% of fat, based on the total weight of the emulsion.
  • a process for making a water-in oil emulsion comprising a fat phase and a water phase
  • the emulsion is a composition according to the present invention, which comprises the step of contacting the fat phase with the water-phase, wherein the water-phase has been tempered to a temperature of or below 10°C prior to being brought in contact with the fat phase.
  • the obtained mixture is stirred under gradual temperature increase up to 26-30°C until phase inversion occurs.
  • the present invention also provides a fat composition that may suitably be employed in the manufacture of the fat-continuous low fat products according to the present invention.
  • this aspect of the invention relates to a fat composition that contains most of the components that end up in the fat phase of the present product.
  • Said fat composition may be combined with the aqueous phase components of the same product, and optionally fat phase components such as liquid oil, so as to be converted into a fat-continuous low fat product by simple processing, e.g. without the need of using one or more scraped surface heat exchangers.
  • one aspect of the present invention relates to fat compositions, preferably comprising essential components that make up the fat phase of the desired water-in-oil product, such that the fat-continuous low fat product can be obtained by simply combining it with an appropriate amount of an aqueous solution, according to the process as described herein above.
  • Suitable fat compositions typically comprise at least 60 wt.% of a combination of fats, emulsifiers and co-emulsifiers; said emulsifier being selected from the group consisting of monoglycerides of fatty acids, diglycerides of fatty acids and combinations thereof; and said co-emulsifier being selected from the group consisting of polyglycerol esters of fatty acids, sorbitan esters of fatty acids, polyglycerol ester of polycondensed ricinoleic acid, digalactosyldiglyceride, lecithin and combinations thereof, wherein 0.02 ⁇ ([emulsifier]+[co-emulsifier]) / [fat] ⁇ 1.0; and 0.03 ⁇ [co-emulsifier]/[emulsifier] ⁇ 1.0
  • the fat in the fat composition according to the present invention may comprise a structuring amount of a hardstock fat. It is preferred that compositions are provided, wherein the fat has a solid fat content that is characterized by N 0 > 5, more preferably N 20 > 10, most preferably N 0 15. Preferably, the fat contained in the fat composition exhibits a N 3 of less than 40, more preferably of less than 35.
  • the N 35 of the composition may be relatively high as the blending with the oil component will reduce the N 35 of the fat phase to an organoleptically acceptable level. If no oil is added, it is preferred that the present fat composition has a N 3 of less than 10, most preferably of less than 5.
  • the N- value may suitably be determined using the methodology described in Fette, Seifen, Anstrichstoff 80 180-160 (1978).
  • the emulsifier employed in the present fat composition is selected from the group of mono-glycerides of fatty acids and di-glycerides of fatty acids and combinations thereof.
  • the emulsifier comprises at least 40 %, preferably at least 55 %, more preferably at least 80 % and most preferably at least 90 % of monoglycerides by weight of the emulsifier.
  • the co-emulsifier is selected from the group consisting of polyglycerol polyricinoleate (PGPR), digalactosyl diglyceride (DGDG) and combinations thereof. Most preferably, the co-emulsifier is PGPR.
  • Additional ingredients that may be incorporated advantageously in the present fat composition, include coloring agents, flavors, vitamins, anti-oxidants, calcified seaweed, and the like, in amounts of at least 10 mg/kg, preferably at least 50 mg/kg.
  • a very much preferred embodiment of the present invention provides fat compositions, wherein the combination of fat, emulsifier and co-emulsifier comprises 0.5 - 8.0 wt.% co-emulsifier and 5.0 - 40 wt.% emulsifier.
  • Another aspect of the invention relates to the use of a fat composition as defined above in the manufacture of a fat-continuous low fat product in water-in-oil form; said product comprising between 3 and less than 12 wt.% of fat.
  • the invention also concerns a method of manufacturing a fat-continuous low fat product in the water-in-oil form, comprising 3 to less than 12 wt.% of fat, which method comprises the step of combining the fat composition with an aqueous solution.
  • the aqueous solution has been tempered to a temperature of or below 10°C prior to contacting with the fat phase.
  • the present method preferably employs one or more mixing devices so as to facilitate the dispersal of the aqueous solution throughout the fat composition.
  • the present method may optionally include the step of combining the present fat composition with another fat component, especially a liquid oil.
  • another fat component especially a liquid oil.
  • the fat-soluble ingredients were all heated together to dissolve the crystalline elements and the whole mixture was tempered to 45°C.
  • the water phase ingredients were dissolved in the water, and subjected to a pasteurisation step.
  • the whole water phase was then frozen (temperature below 0°C).
  • the block When frozen, the block was crashed to form ice particles with an average particle size small enough to prevent physical obstructions with the mixing equipment and typically are between 3-10 mm.
  • the ice particles were slowly added to the fat phase whilst the fat phase was stirred continuously, in a cylindrical tank, with a scraper type mixing device which was mounted from the bottom of the tank, and which was able to maintain the whole contents of the tank in motion.
  • the RPM of the mixer varied from 5-200 RPM.
  • the addition of the crushed ice particles was carried out over a period of approximately 2 hours, and the emulsion was maintained stirred for a further 2 hours.
  • the fat phase crystallised quickly when initial contact was made with the ice, and the fat phase stayed in a crystallised state throughout the whole process of ice crystal addition.
  • the water phase i.e. the crushed ice was partly melted when added to the emulsion but this so-called "free water” was also easily incorporated into the fatty matrix of the fat blend.
  • the water phase can be in the form of deeply chilled water without having any crystalline (ice crystalline) particles, or a mixture of crystalline and liquid parts.
  • the whole of the water phase was eventually added to the fat phase with the result that the final emulsion was predominantly fat-continuous indicated by the low conductivity reading taken, (0.1 microsiemens/cm ) and the ease of uptake of a fat soluble red dye, Sudan Red, and the inability of the emulsion to mix with water.
  • the emulsion had typical spreadable characteristics of a fat spread with much higher fat contents e.g. 40% fat, and the emulsion melted and dispersed well in the mouth so that the flavour components could be perceived together with the salt in the encapsulated water phase.
  • Average droplet size of the emulsion measured using a light microscope was between 3 and 6 microns.
  • Sherex CS 9644 is a cultured dairy product comprising culture grade "A" dairy solids (Grade “A” non fat milk, sugar, and lactic acid culture), fructose, citric acid and sodium chloride and providing about 10 wt.% of protein, i.e. in the exemplified composition providing about 1.0 wt.% protein.
  • Example 2 The making of the composition was carried out using the same process as above mentioned in Example 1. Average droplet size of the emulsion measured using a light microscope was between 3 and 6 microns.
  • composition obtained was a very stable water-in oil emulsion which did not release water when spread at 5°C and which easily retained its shape and spread integrity at 20°C.
  • the water phase which was made by dissolving in the water the water phase and subjected to a pasteurisation step, was first added to the mixing tank, the water phase having a temperature of approximately 10°C of lower.
  • the fat phase i.e. 10% of the fat blend was then added in the molten state (approximately 50°C) to the cold water phase.
  • the temperature was gradually increased whilst the mix was maintained stirred at all times at approximately 200 RPM and at a temperature of between 26°C and 30°C, at which point the consistence changed from lumps of fat in water, to a thick, salve like mix which had taken on the water-in-oil emulsion conformation.
  • This process method has the advantage that it reduces the emulsion make-up time considerably, changing it from a matters of hours to approximately 30 minutes. This matter of phase inversion occurs under relatively low shear conditions, thus reducing the investment and maintenance costs on the equipment which is standard for these phase inversion operations.
  • the distribution of the droplets size of the exemplified compositions 1-3 was analysed using the D( 3>2) method.
  • the present specification of averaged particle size diameters is according to definitions found in Alderliesten, M., Mean Particle Diameters, Part. Part. Syst. Charact. 8 (1991) 237-241.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention porte et sur des produits à faible teneur en matière grasse à phase huileuse continue du type émulsion eau-dans-huile et sur leur procédé de fabrication, l'émulsion comprenant de 3 à moins de 12 % en poids de matière grasse du produit. La phase huileuse comprend une grande quantité de monoglycérides et/ou diglycérides d'acides gras. L'invention porte également sur des compositions à teneur en matière grasse appropriées notamment pour être utilisées dans les produits à base de matière grasse et sur leurs procédés de fabrication.
EP04744846A 2003-07-10 2004-07-08 Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue Withdrawn EP1646293A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP04744846A EP1646293A1 (fr) 2003-07-10 2004-07-08 Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP03077184 2003-07-10
EP03079168 2003-12-23
EP04744846A EP1646293A1 (fr) 2003-07-10 2004-07-08 Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue
PCT/IE2004/000095 WO2005004642A1 (fr) 2003-07-10 2004-07-08 Produits a faible teneur en matiere grasse a phase huileuse continue

Publications (1)

Publication Number Publication Date
EP1646293A1 true EP1646293A1 (fr) 2006-04-19

Family

ID=34066509

Family Applications (1)

Application Number Title Priority Date Filing Date
EP04744846A Withdrawn EP1646293A1 (fr) 2003-07-10 2004-07-08 Pate a tartiner a faible teneur en matieres grasses ayant une phase grasse continue

Country Status (2)

Country Link
EP (1) EP1646293A1 (fr)
WO (1) WO2005004642A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008058888A1 (fr) * 2006-11-15 2008-05-22 Unilever N.V. Émulsions comestibles avec des polyphénols
GB2471671A (en) * 2009-07-06 2011-01-12 Cadbury Holdings Ltd Savoury water in oil food emulsion
US20130202771A1 (en) * 2012-02-03 2013-08-08 Bunge Oils, Inc. Reduced trans and saturated fatty acid spread compositions

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8717960D0 (en) * 1987-07-29 1987-09-03 St Ivel Ltd Low fat spread
GB8804571D0 (en) * 1988-02-26 1988-03-30 Dairy Crest Ltd Low fat spread
DK60689D0 (da) * 1989-02-10 1989-02-10 Grindsted Prod As Smoerbar vand-i-olie emulsion
GB8921997D0 (en) * 1989-09-29 1989-11-15 Unilever Plc Spread
ATE117512T1 (de) * 1989-11-22 1995-02-15 Unilever Nv Dispersion mit zusammenhängender lipider phase und verfahren zu ihrer herstellung.
AU663061B2 (en) * 1990-11-23 1995-09-28 Unilever Plc Use of mesomorphic phases in food products
EP0590203A1 (fr) * 1992-09-30 1994-04-06 Unilever N.V. Produit à tartiner à teneur en matières grasses extrémement basse et sans agent épaississant

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO2005004642A1 *

Also Published As

Publication number Publication date
WO2005004642A1 (fr) 2005-01-20

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