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
  • A23D7/001—Spread compositions
• • 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
  • A23C15/00—Butter; Butter preparations; Making thereof
  • A23C15/12—Butter preparations
• • 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
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C2260/00—Particular aspects or types of dairy products
  • A23C2260/10—Spreadable dairy products

Definitions

• the invention is in the food sector and relates to a water-in-oil spreadable emulsion.
• Water emulsions in spreadable oils, or spreadable fats, such as butters and margarines are products frequently consumed as part of food in general, and more particularly during breakfast.
• Butter is a milk-based fat composition obtained from the cream of cow's milk. It represents one of the spreadable fat compositions most appreciated by consumers.
• Butters such as industrial butters offered by large retailers, indeed have great organoleptic qualities and in particular offer a taste and flavor characteristic of dairy products. In addition, they have the advantage of being authentic and natural. However, butters have the disadvantage of being difficult to spread right out of the refrigerator, even though this is one of their main uses.
• butters there are also spreadable water in oil emulsions on the market such as margarines or even mixed fatty substances which are mixtures of animal and vegetable fats. These emulsions, due to their composition of fatty acids with a low melting point, exhibit good spreadability as soon as they come out of the refrigerator. However, they do not have the organoleptic characteristics of butters so appreciated by consumers.
• An object of the present invention is to provide a spreadable water-in-oil emulsion which has both appreciable taste and flavor organoleptic properties, close to or identical to those of the butters offered today and spreadability properties from the outset from the refrigerator.
• the invention relates to a water-in-oil spreadable emulsion, which is characterized in that it comprises, by weight, relative to the total weight of the composition:
• the emulsion according to the invention is thus easily spread as soon as it leaves the refrigerator thanks to the low-melting fat content it contains and the abundance it has undergone. Indeed, the abundance produced participates in obtaining a flexible, malleable and non-friable texture, at the outlet of the refrigerator.
• water-in-oil spreadable emulsion as soon as it leaves the refrigerator or even “frigotartinable” means a composition which, once removed from the refrigerator, becomes malleable and can be spread or spread without difficulty with using a knife, for example on a slice of bread or a rusk.
• the expansion rate is calculated the following formula, well known to those skilled in the art: (l- (volume of the expanded composition / volume of the expanded composition) * 100).
• the swelling rate according to this method is then calculated according to the formula below: 1- (V2 / V1) *
• the OOCcttc method has the advantage of allowing a swelling rate to be measured directly on a swollen matrix.
• the melting point of the fat is less than 15 ° C, more preferably still less than 11 ° C.
• the fat with a melting point below 20 ° C. is a mixture of triglycerides chosen from oleins of butyric fats.
• butyric oleins means liquid fractions obtained by fractionation of anhydrous milk fat, or MGLA, according to methods well known to those skilled in the art. These fractions have a melting point below 20 ° C. By way of example, mention may be made of topolein.
• the emulsion according to the invention comprises between 50 and 90%, preferably between 55 and 80, more preferably between 55 and 70%, of butter.
• the butter can be any type of butter of dairy origin, in particular a butter obtained by the Nizo process.
• the emulsion has a fat content of at least 70%, preferably at least 80%, more preferably 82% fat, by weight relative to the total weight of the emulsion.
• the emulsion comprises between 1 and 30%, preferably between 8 and 25%, of dairy cream.
• the cream has a fat content of between 25 and 60%, preferably between 40 and 57%, by weight relative to the total weight of the cream.
• the emulsion comprises between 1 and 25%, more preferably between 5 and 15%, preferably between 9 and 15% of fat with a melting point below 20 ° C.
• the emulsion comprises between 1 and 20% of milk, preferably skimmed milk.
• the emulsion comprises up to 3% of salt.
• the emulsion comprises by weight, relative to the total weight of the composition:
• the emulsion comprises by weight, relative to the total weight of the composition:
• milk-based fat with a melting point below 20 ° C, preferably topolein
• the emulsion comprises by weight, relative to the total weight of the composition:
• the invention also relates to a process for preparing a water-in-oil spreadable emulsion, which is characterized in that it comprises the steps of:
• step (e) expansion of the water-in-oil emulsion obtained in step (d),
• step (f) crystallization of the water-in-oil emulsion, successively in step (e).
• the method comprises step (c) of preparing an oil-in-water emulsion.
• step (d) comprises mixing the product from step (a), the product from step (b) and the product from step (c).
• step (d) comprises the premixing of the products of step (b) and of step (c) to obtain a water-in-oil emulsion, then the mixing this water-in-oil emulsion with the product from step (a).
• the water-in-oil emulsion of step (a) is a butter having a fat content of at least 80%, preferably 82% fat, by weight relative to the total weight of the butter, more preferably semi-solid butter.
• the fatty phase of step (b) is a fat of dairy origin with a melting point of less than 20 ° C., preferably less than 15 ° C., more preferably less than 11 ° C. .
• this fat of dairy origin is a mixture of triglycerides chosen from oleins of butyric fats.
• the oil in water emulsion comprises a milk, a cream of dairy origin or a mixture.
• the expansion step comprises the introduction of a gas, preferably nitrogen, so as to obtain an expansion rate of at least 5%, preferably between 5 and 40 %.
• a water-in-oil spreadable emulsion is prepared using the ingredients listed in Table 1 below.
• the emulsion obtained in this example contains only compounds of dairy origin and thus has the characteristic taste of a butter as well as the possibility of being spread right out of the refrigerator.
• the topolein provides triglycerides with a low melting point and participates, with the abundance produced, in the spreadability of the emulsion.
• the cream provides fatty globules which participate in optimizing the taste and texture of the emulsion.
• the emulsion is obtained according to the following process: A first water-in-oil emulsion composed of butter is prepared.
• a fatty phase is prepared composed of topolein having a melting point of less than 11 ° C.
• An oil-in-water emulsion composed of dairy cream with a fat content of between 40 and 57% is also prepared.
• the oil-in-water emulsion is mixed with the topolein, pasteurized and crystallized. A water-in-oil emulsion is then obtained.
• the two emulsions obtained in the preceding steps are mixed so as to obtain a water-in-oil emulsion.
• the water-in-oil emulsion is then swelled by the introduction of nitrogen and then the emulsion is crystallized.
• the emulsion obtained has the same taste and spreadability characteristics as those of Example 1. It can be formulated so as to present, for example, a fat content of between 80 and 85%.
• the emulsion is obtained according to the following process:
• a fatty phase is prepared composed of topolein having a melting point of less than 11 ° C.
• the water-in-oil emulsion is then swelled by the introduction of nitrogen and then the emulsion is crystallized.
• a water in frigotinable oil emulsion is prepared using the ingredients listed in Table 3 below.
• the emulsion obtained has the same taste and spreadability characteristics as those of Example 1. It can be formulated so as to present, for example, a fat content of between 60 and 80%.
• the emulsion is obtained according to the same process as that of Example 1.

Landscapes

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

Applications Claiming Priority (2)

Publications (1)

Family

ID=65685623

Family Applications (1)

Country Status (3)

Family Cites Families (10)

• 2018
  • 2018-10-26 FR FR1859933A patent/FR3087630B1/fr active Active
• 2019
  • 2019-10-24 WO PCT/EP2019/079106 patent/WO2020084093A1/fr unknown
  • 2019-10-24 EP EP19795168.4A patent/EP3869968A1/de not_active Withdrawn

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