EP3869968A1

EP3869968A1 - Expanded spreadable water-in-oil emulsion

Info

Publication number: EP3869968A1
Application number: EP19795168.4A
Authority: EP
Inventors: Hania BETKA; Guillaume VALLET; Sandra SENEZ; Patrick Sicot; Romain GAUVIN
Original assignee: Groupe Lactalis SA
Current assignee: Groupe Lactalis SA
Priority date: 2018-10-26
Filing date: 2019-10-24
Publication date: 2021-09-01
Also published as: WO2020084093A1; FR3087630A1; FR3087630B1

Abstract

The invention relates to a spreadable water-in-oil emulsion which is characterised in that it comprises, by weight, relative to the total weight of the composition: - between 50 and 95% butter, - between 1 and 25% fat of dairy origin with a melting point below 20°C, - between 0 and 50% dairy cream, - between 0 and 20% milk of animal origin, and in that it has an expansion ratio of between 5 and 40%.

Description

WATER-IN-TARTINABLE OIL EMULSION

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.

In addition to 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.

To this end, 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:

- between 50 and 95% butter,

- between 1 and 25% milk fat with a melting point below 20 ° C,

- between 0 and 50% dairy cream,

SUBSTITUTE SHEET (RULE 26) - between 0 and 20% milk of animal origin,

and in that it has an expansion rate of between 5 and 40%.

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.

For the purposes of the invention, the expression “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.

Within the meaning of the invention also, 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).

Other methods of calculating an expansion rate are applicable in the context of the invention. In particular the method described in the publication "Comparative study of various methods for determining the rate of expansion of ice cream" (J. Pitre, J. Obaton; HAL, March-April 1968, n ° 473-474) which consists in comparing the volume occupied by an expanded matrix to the volume of this same deforested matrix. This method consists in filling a container, the volume of which is known (VI), to the brim and without inclusion of air, with a swelling matrix such as the water-in-spread spreadable oil emulsion according to the invention. The emulsion is then melted until it reaches a liquid state in order to evacuate the air contained in the matrix. The volume occupied V2 by the deoisoned emulsion is then measured.

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 higher the expansion rate, the more aerated the composition.

Advantageously, the melting point of the fat is less than 15 ° C, more preferably still less than 11 ° C.

Advantageously, the fat with a melting point below 20 ° C. is a mixture of triglycerides chosen from oleins of butyric fats.

Within the meaning of the invention also, the term "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.

According to one embodiment, the emulsion according to the invention comprises between 50 and 90%, preferably between 55 and 80, more preferably between 55 and 70%, of butter.

It is specified that, within the framework of the invention, the butter can be any type of butter of dairy origin, in particular a butter obtained by the Nizo process.

Advantageously, 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.

According to one embodiment, the emulsion comprises between 1 and 30%, preferably between 8 and 25%, of dairy cream.

Advantageously, 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.

Preferably, 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.

According to embodiment, the emulsion comprises between 1 and 20% of milk, preferably skimmed milk.

According to yet another embodiment, the emulsion comprises up to 3% of salt.

According to a particular embodiment, the emulsion comprises by weight, relative to the total weight of the composition:

- between 50 and 80%, preferably between 70 and 80%, of butter,

- between 10 and 20% milk-based fat with a melting point below 20 ° C, preferably topolein,

- between 8 and 15% dairy cream,

and in that it has an expansion rate of between 5 and 40%.

According to another particular embodiment, the emulsion comprises by weight, relative to the total weight of the composition:

- between 80 and 90% butter,

- between 5 and 15% milk-based fat with a melting point below 20 ° C, preferably topolein,

and in that it has an expansion rate of between 5 and 40%. According to yet another particular embodiment, the emulsion comprises by weight, relative to the total weight of the composition:

- between 50 and 80%, preferably between 50 and 70%, of butter,

- between 1 and 25% milk-based fat with a melting point below 20 ° C, preferably topolein,

- between 0 and 50%, preferably between 20 and 50%, of dairy cream,

- between 0 and 20%, preferably between 10 and 20%, of skimmed milk,

and in that it has an expansion rate of between 5 and 40%.

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:

(a) preparation of a water in oil emulsion,

(b) preparation of an oily phase,

optionally, (c) preparation of an oil-in-water emulsion

(d) mixing the products obtained in steps (a), (b) and, optionally (c), to obtain a water-in-oil emulsion,

(e) expansion of the water-in-oil emulsion obtained in step (d),

(f) crystallization of the water-in-oil emulsion, successively in step (e).

Advantageously, the method comprises step (c) of preparing an oil-in-water emulsion.

In this case, according to a first embodiment, step (d) comprises mixing the product from step (a), the product from step (b) and the product from step (c).

In this case also, according to a second embodiment, 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).

Advantageously, 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.

According to a characteristic of the invention, 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. .

Advantageously, this fat of dairy origin is a mixture of triglycerides chosen from oleins of butyric fats. According to another characteristic of the invention, the oil in water emulsion comprises a milk, a cream of dairy origin or a mixture.

According to another characteristic of the invention, 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 %.

The invention is illustrated in the following with the aid of examples of embodiments.

Example 1

A water-in-oil spreadable emulsion is prepared using the ingredients listed in Table 1 below.

Table 1

Characteristics of the emulsion:

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.

In this emulsion, 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.

In parallel, 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.

In a mixer, 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 crystallization following the expansion step allows to achieve the stability of the emulsion throughout its BBD (Best Before Date).

We then dose and condition the emulsion. This is finally stored at 4 ° C.

Example 2

Another water-in-oil spreadable emulsion is prepared using the ingredients listed in Table 2 below.

Table 2

Characteristics of the emulsion:

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:

We prepare a first water in oil emulsion composed of butter.

In a mixer, we mix the water-in-oil emulsion and the fatty phase.

We then dose and condition the emulsion. This is finally stored at 4 ° C.

Example 3

A water in frigotinable oil emulsion is prepared using the ingredients listed in Table 3 below.

Table 3

It is formulated either with cream, with milk or with a mixture of the two.

Characteristics of the emulsion:

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.

Claims

1) Water in spreadable oil emulsion characterized in that it comprises, by weight, relative to the total weight of the composition:

- between 50 and 95% butter,

- between 1 and 25% milk-based fat with a melting point below

20 ° C,

- between 0 and 50% dairy cream,

- between 0 and 20% milk of animal origin,

and in that it has an expansion rate of between 5 and 40%.

2) Emulsion according to claim 1, characterized in that the melting point of the fat is less than 15 ° C, more preferably still less than 1 l ° C.

3) Emulsion according to one of the preceding claims, characterized in that the fat of dairy origin with a melting point below 20 ° C is a mixture of triglycerides chosen from oleins of butyric fats

4) Emulsion according to one of the preceding claims, characterized in that it comprises between 50 and 90%, preferably between 55 and 80, more preferably between 55 and 70%, of butter.

5) Emulsion according to one of the preceding claims, characterized in that it has a fat content of at least 70%, preferably at least 80%, more preferably 82% fat, by weight ratio the total weight of the emulsion.

6) Emulsion according to one of the preceding claims, characterized in that it comprises between 1 and 30%, preferably between 8 and 25%, dairy cream.

7) Emulsion according to one of the preceding claims, characterized in that 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.

8) Emulsion according to one of the preceding claims, characterized in that it comprises between 1 and 25%, more preferably between 5 and 15%, preferably between 9 and 15% of milk fat of lower melting point. at 20 ° C. 9) Emulsion according to one of the preceding claims, characterized in that it comprises between 1 and 20% milk, preferably a skimmed milk.

10) Emulsion according to one of the preceding claims, characterized in that it comprises up to 3% salt.

11) Emulsion according to one of the preceding claims, characterized in that it comprises by weight, relative to the total weight of the composition:

- between 50 and 80%, preferably between 70 and 80%, of butter,

- between 8 and 15% dairy cream,

and in that it has an expansion rate of between 5 and 40%.

12) Emulsion according to one of the preceding claims, characterized in that it comprises by weight, relative to the total weight of the composition:

- between 80 and 90% butter,

and in that it has an expansion rate of between 5 and 40%. 13) Emulsion according to one of the preceding claims, characterized in that it comprises by weight, relative to the total weight of the composition:

- between 50 and 80%, preferably between 50 and 70%, of butter,

- between 0 and 50%, preferably between 20 and 50%, of dairy cream,

- between 0 and 20%, preferably between 10 and 20%, of skimmed milk, and in that it has an abundance rate of between 5 and 40%.

14) Process for the preparation of a water in spreadable oil emulsion, characterized in that it comprises the steps of:

(a) preparation of a water in oil emulsion,

(b) preparation of an oily phase,

optionally, (c) preparation of an oil-in-water emulsion (d) mixing the products obtained in steps (a), (b) and, optionally (c), to obtain a water in oil emulsion,

(e) expansion of the water-in-oil emulsion obtained in step (d),

(f) crystallization of the water-in-oil emulsion, successively in step (e).

15) Method according to claim 14, characterized in that it comprises a step (c) of preparation of an oil in water emulsion.

16) Method according to claim 15, characterized in that step (d) comprises mixing the product of step (a), the product of step (b) and the product of step (c) .

17) Method according to claim 15, characterized in that 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).

18) Method according to one of claims 14 to 17, characterized in that the fatty phase of step (b) is a fat of milk origin with a melting point below 20 ° C, preferably below 15 ° C, more preferably less than 1 l ° C.

19) Method according to claim 18, characterized in that the fatty dairy material with a melting point below 20 ° C is a mixture of triglycerides chosen from oleins of butyric fats.

20) Method according to one of claims 14 to 19, characterized in that the oil in water emulsion comprises a milk, a cream of dairy origin or a mixture.

21) Method according to one of claims 14 to 20, characterized in that 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%.