EP4181690A1 - Procédé de modification de l'analyse sensorielle d'aliments, aliments et utilisation dans des aliments - Google Patents

Procédé de modification de l'analyse sensorielle d'aliments, aliments et utilisation dans des aliments

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Publication number
EP4181690A1
EP4181690A1 EP21748534.1A EP21748534A EP4181690A1 EP 4181690 A1 EP4181690 A1 EP 4181690A1 EP 21748534 A EP21748534 A EP 21748534A EP 4181690 A1 EP4181690 A1 EP 4181690A1
Authority
EP
European Patent Office
Prior art keywords
food
oil
weight
use according
glycerol
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.)
Pending
Application number
EP21748534.1A
Other languages
German (de)
English (en)
Inventor
Andreas Klingenberg
Lisa ULBRICHT
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.)
Sensient Technologies Europe GmbH
Original Assignee
Sensient Technologies Europe GmbH
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 Sensient Technologies Europe GmbH filed Critical Sensient Technologies Europe GmbH
Publication of EP4181690A1 publication Critical patent/EP4181690A1/fr
Pending legal-status Critical Current

Links

Classifications

    • 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
    • A23L27/80—Emulsions
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings

Definitions

  • the invention relates to a method for producing a food which has the step of mixing a food with an oil-in-glycerol emulsion, a food containing an oil-in-glycerol emulsion and the use of an oil-in-glycerol emulsion for modifying the sensory properties of food.
  • glycerin in food and cosmetics has been known for a long time. It is used for a variety of purposes. As a food additive, glycerin bears the designation E 422. It is known to be used in food to keep it moist and as a sweetener. Sunflower oil is a food and finds its greatest use as cooking oil. In the EU, sucrose esters of fatty acids are approved as a food additive under number E 473. They are used in foods as emulsifiers and for various other purposes.
  • Emulsions containing glycerol, sunflower oil and sucrose esters of fatty acids are used in cosmetics as precursors for a wide variety of products.
  • the emulsions can be prepared by simply mixing the components and then dispersing them using standard high-performance dispersing tools. This gives emulsions with a very narrow droplet size distribution. The use of such emulsions in foods or as pre-products of foods is not known.
  • agents which give foods a more pleasing taste, in particular those which give them a more pleasant, softer, milder and/or creamier taste.
  • agents are to be specified which impart a reduced acid impression and/or increased creaminess to foods.
  • methods for producing such foods and to specify the foods themselves The procedures should be as simple as possible.
  • agents are to be provided which give foodstuffs a cloudiness, a brightening effect and/or a white effect, ie a white colouration.
  • An object of the present invention is a method for producing a foodstuff, which comprises the step of mixing a foodstuff with an oil-in-glycerol emulsion, the oil-in-glycerol emulsion containing 40 to 79.5% by weight glycerol , 20 to 59.5% by weight of vegetable oil and 0.5 to 5% by weight of at least one sugar ester of fatty acids.
  • this procedural step is followed by further procedural steps for the completion of the foodstuff.
  • the oil-in-glycerol emulsions described here are able to modify the sensory properties of the food and, in particular, to give it an overall milder taste.
  • the oil-in-glycerol emulsion is preferably used in an amount of 0.5 to 10% by weight based on the total amount of the food to be produced, particularly preferably in an amount of 0.5 to 5% by weight and most preferably in an amount of 1 to 4% by weight. Used in these quantities, the oil-in-glycerin emulsion develops its optimal effect. If the amounts are too small, the intended effect will not occur. If the amounts are too high, there is a risk that other properties of the food, such as viscosity, colour, gloss and the like, will be changed too much.
  • oil-in-glycerol emulsions which contain more than 59.5% by weight of vegetable oil, this leads to the formation of inhomogeneous emulsions which become increasingly unstable as the vegetable oil content increases. If the proportion of vegetable oil is less than 20% by weight, the effect according to the invention becomes weaker.
  • Oil-in-glycerol emulsions which contain 50 to 79.5% by weight of glycerol and 20 to 49.5% by weight of a vegetable oil are preferably used in the process according to the invention. More preferably, oil-in-glycerol emulsions containing 60 to 79.5% by weight of glycerol and 20 to 39.5% by weight of a vegetable oil are used in the methods of the invention.
  • oil-in-glycerol emulsions containing 60 to 69.5% by weight of glycerol and 30 to 39.5% by weight of a vegetable oil are used in the methods of the invention.
  • the statements regarding the amounts of glycerin and vegetable oil apply expressly to all embodiments of the present invention.
  • the amount of sugar esters of fatty acids in the oil-in-glycerol emulsion it should be noted that more than 5% by weight does not or no longer significantly enhance the effect of the composition on the taste of the food.
  • the oil-in-glycerin emulsions described herein are solid or highly viscous ten. This makes processing more difficult. For these reasons and also for commercial reasons, it is therefore advantageous to use the sugar esters in the smallest possible amount.
  • the content of the sugar ester of fatty acids in the oil-in-glycerin emulsion is therefore preferably 0.5 to 2.5% by weight. Most preferred is 0.75 to 2% by weight.
  • processes according to the invention are preferred in which an oil-in-glycerol emulsion is used which contains 50 to 79.25% by weight of glycerol, 20 to 49.25% by weight of a vegetable oil and 0.75 to 2% by weight -% contains at least one sugar ester of edible fatty acids. More preferred are methods of the invention in which an oil-in-glycerin emulsion is used which is 60 to 79.25 wt.% glycerol, 20 to
  • sugar esters of fatty acids are preferably fatty acid esters of sucrose.
  • Sucrose esters of fatty acids are commercially available and work well in this invention. They are also approved as food additives in the EU under number E 473. All sugar esters of fatty acids permitted under E 473 are particularly preferred.
  • Sucrose esters of fatty acids are esters in which the carboxylic acid is a fatty acid and the alcohol is a sugar.
  • the corresponding sugar is referred to as the sugar component and the carboxylic acid as the fatty acid component.
  • carboxylic acids having 8 to 22 carbon atoms can be used, carboxylic acids having 12 to 18 carbon atoms are preferred. They can be both saturated and unsaturated.
  • the carboxylic acids are preferably selected from the group consisting of caprylic acid, acid and linolenic acid. Most preferred are palmitic acid and stearic acid.
  • Sucrose esters of these fatty acids are most preferred. They are easily accessible or commercially available and effective in the sense of the present application. Most preferred among these are sucrose stearates and sucrose palmitates. Mixtures of sugar esters of fatty acids can also be used.
  • the sugar esters of fatty acids can contain the same sugar residue but different fatty acids, which are present in a mixture, with saccharose being preferred as the sugar component here as well.
  • the fatty acids can be, for example, mixtures of fatty acids that can be prepared by saponification of vegetable oils such as sunflower oil, olive oil, soybean oil and the like.
  • the sugar esters of fatty acids can also be monoesters or multiple esters or mixtures thereof. Mono-, di- and triesters and mixtures containing these are preferred, the monoesters being preferred among these. Also preferred among these are sugar esters of fatty acids containing 25% by weight of monoesters or more, based on the total weight of the sugar esters of fatty acids. Those with a monoester content of 30% by weight or more are particularly preferred and those with a monoester content of 40% by weight or more are very particularly preferred. Sugar esters of fatty acids with a content of monoesters of 50% by weight or more are most preferred. In the remainder of these mixtures, the proportion of diesters preferably represents the largest proportion. In addition, triesters or even higher esters can be present.
  • sugar esters of fatty acids with a higher proportion of monoesters have a higher HLB value.
  • the sugar esters of fatty acids preferably have an HLB value of 8 or more, more preferably 10 or more, very preferably 12 or more and most preferably 14 or more. This leads to stable emulsions. Again, as overall, most preferred are sucrose esters of fatty acids.
  • Any desired vegetable oil can be used as the vegetable oil in the process according to the invention.
  • Sunflower oil is preferred. The specialist knows the oil
  • the oil contained in the oil-in-glycerol emulsions is preferably not an MCT oil (MCT: medium-chain triglycerides). More preferably, the oil-in-glycerin emulsions contain no MCT oil at all.
  • MCT medium-chain triglycerides
  • the oil-in-glycerol emulsions used in the present invention do not contain any other substances that can affect the taste of food.
  • the oil-in-glycerol emulsions used in the present invention do not contain any chemically or biologically modified substances and in particular do not contain any chemically or biologically modified foods.
  • the oil-in-glycerol emulsions used in the present invention do not contain enzymatically modified oils.
  • the oil-in-glycerol emulsions used in the present invention do not contain any active ingredients and in particular no pharmaceutical active ingredients. Cosmetic active ingredients are also undesirable and should therefore preferably be excluded. The same applies to white dyes and other agents that could give the food a white colour. In particular, titanium dioxide is undesirable.
  • the oil-in-glycerol emulsions used in the present invention also preferably contain no thickeners. Thickeners give these emulsions a high viscosity. This makes processing difficult and is therefore undesirable. Dietary fibers also make processing difficult.
  • the oil-in-glycerol emulsions therefore preferably also contain no dietary fibers.
  • Oil-in-glycerol emulsions that contain neither enzymatically modified oils nor thickeners are particularly preferred in the present invention List consisting of enzymatically modified oils, thickeners, dietary fibers, active pharmaceutical ingredients, cosmetic active ingredients and white colorants.
  • processes according to the invention are preferred in which an oil-in-glycerol sunflower oil and 0.5 to 5% by weight of at least one sucrose ester of fatty acids.
  • Methods according to the invention in which an oil-in-glycerol emulsion is used which contains 50 to 79.5% by weight of glycerol, 20 to 49.5% by weight of sunflower oil and 0.5 to 2.5% by weight of -% contain at least one sucrose ester of fatty acids.
  • an oil-in-glycerol emulsion which contains 50 to 79.25% by weight of glycerol, 20 to 49.25% by weight of sunflower oil and 0.75 to 2% by weight of -% contains at least one sucrose ester of fatty acids.
  • an oil-in-glycerol emulsion which contains sucrose esters of an acid selected from the group consisting of stearic acid and palmitic acid or both in the compositions and amounts specified in this paragraph.
  • an oil-in-glycerol emulsion which contains 50 to 79.25% by weight glycerol, 20 to 49.25% by weight sunflower oil and 0.75 to 2% by weight.
  • % contains at least one sucrose ester of fatty acids, wherein the fatty acid is selected from the group consisting of stearic acid and palmitic acid.
  • an oil-in-glycerol emulsion can be used which, in addition to the sugar esters of fatty acids, contains one or more co-emulsifiers, such as lecithin and in particular sunflower lecithin, soybean lecithin, etc.
  • co-emulsifiers are also understood as emulsifiers.
  • the oil-in-glycerol emulsions can also contain other ingredients. Most preferably, however, oil-in-glycerol emulsion is used, which consists of glycerol, vegetable oil and sugar esters of fatty acids, ie contain no other ingredients apart from unavoidable impurities.
  • the methods according to the invention are also methods for modifying the sensory properties of foods, particularly preferably for modifying the sensory properties selected from the group consisting of appearance, taste, smell and mouthfeel and combinations thereof.
  • the sensory system is particularly preferably selected from the group consisting of taste and smell and both.
  • the methods according to the invention can also be methods for clouding, lightening or whitening of foods.
  • the foods that are used as starting materials for the present method can be ready-to-eat foods, but also starting materials for the production of foods or parts of foods.
  • the step of mixing the food with an oil-in-glycerol emulsion is usually followed by one or more further process steps for the final production of the food.
  • a further aspect of the present invention relates to foods which can be produced by the method according to the invention.
  • Another aspect of the present invention relates to foods containing the oil-in-glycerol emulsions described herein.
  • the information given herein for the method according to the invention applies correspondingly to the foodstuffs according to the invention. This applies in particular to the specified ingredients and quantities of the oil-in-glycerol emulsion and the food.
  • the foods containing oil-in-glycerol emulsions according to the present invention are preferably selected from the group consisting of soups, sauces, protein products, protein substitutes, dressings, mayonnaise, confectionery, desserts, flavored fermented milk products, chocolates and chocolate coatings . Ketchup is also one of the sauces within the meaning of this application.
  • Protein substitute products are, in particular, meat, fish and milk-analogous protein substitute products, including soy drinks.
  • confectionery is also confectionery for filling, covering or decorating foodstuffs, ie fillings, decorations and coatings, and also hard confectionery such as sweets and hard candies.
  • the dessert dishes are preferably desserts selected from the group consisting of milk-based desserts, fat-based desserts, fruit-based desserts, cereal-based desserts, egg-based desserts, water-based desserts, and puddings.
  • the flavored fermented milk products are preferably selected from the full-fat mayonnaise and reduced-fat mayonnaise.
  • the foods are preferably selected from the group consisting of soups, sauces, protein substitute products analogous to meat, fish and milk, dressings, mayonnaises, confectionery for filling, coating or decorating foods, hard confectionery, desserts, yoghurt and quark dishes. Hard caramels, dressings, puddings and mayonnaises are particularly preferred.
  • one aspect of the present invention is the use of an oil-in-glycerol emulsion as described herein for modifying the sensory properties of foods.
  • One embodiment of the present invention is the use of an oil-in-glycerol emulsion as described herein for modifying the sensory properties of foods, the sensory properties being selected from the group consisting of appearance, taste, smell and mouthfeel and combinations thereof.
  • the sensory system is preferably selected from the group consisting of taste and smell and both.
  • a use according to the invention for reducing the acid impression of a food is particularly preferred. Also particularly preferred is a use according to the invention for increasing the creaminess of a foodstuff in the mouth.
  • Oil-in-glycerol emulsions can also be used to reduce the aromatic odor impression of foods or to cloud or whiten foods. Sensory modification of the food is achieved by incorporating into the food an oil-in-glycerol emulsion as described herein.
  • the oil-in-glycerol emulsion is preferably mixed with the food.
  • Figure 1 shows hard candies according to the present invention and a hard candy which is not a hard candy according to the present invention for comparison.
  • Figure 2 shows dressings according to the present invention and a dressing which is not a dressing according to the present invention for comparison. Examples:
  • sunflower oil “Refined sunflower oil” available from: Brökeimann + Co - Oelmühle GmbH + Co, Hamm, Germany.
  • Glycerin Refined glycerin 99.5% available from: Cargill, Incorporated, Minneapolis, USA.
  • Sunflower lecithin (SB lecithin; "Lecistar ® S100, standardized sunflower lecithin”); available from: Sternchemie GmbH & Co. KG, Hamburg, Germany. 6. Isomalt; Isomalt ST-M, available from Palatinit GmbH, Mannheim, Germany. 7. Chocolate; "Finest Belgian Chocolate” Recipe No. W2 White Chocolate (Min. Cocoa 28%); available from Barry Callebaut Kunststoff GmbH, Cologne, Germany; Ingredients: sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural vanilla flavor. 8.
  • the turbidity is determined by turbidity measurement.
  • Measuring device Hach Lange Tur bidimeter 2100Q IS; Concentration of the measurement solution 0.1 or 0.05% by weight in demineralized water, based on the total amount of the measurement solution.
  • 640 g glycerol and 10.0 g Sisterna SP70 ® are weighed into a beaker and stirred using a laboratory stirrer at 1000 revolutions per minute and heated with continued stirring to 80 ° C.
  • the mixture is dispersed using a high-performance Ultra Turrax T50 dispersing device at 10,000 revolutions per minute and, with continued dispersing, 350 g of sunflower oil heated to 80° C. are added. After the addition, the dispersion is continued for 5 minutes.
  • the product has a viscosity of 7370 mPas.
  • Examples 2 to 13 are carried out according to the instructions of example 1, using the amounts given in the tables below.
  • the tables also give the viscosities of the products obtained in mPas.
  • Example 1 is also given for comparison. All quantities in Tables 1 to 4 below are given in % by weight. Table 1:
  • Figure 1 shows the hard caramels of examples 15 b) to e) in this order in second to fifth place from the left.
  • the white effect is easy to see.
  • the hard caramel according to Example 15 b) show a yellow tinge because the oil-in- on the fact that the white coloring of this hard caramel is less than that according to examples 15 c) to e).
  • the oil-in-glycerol emulsion used here (according to example 4) has a low turbidity in relation to the concentration (0.05% for examples 5, 6 and 7 but 0.1% for example 4), because with a linear ratio
  • the value for the turbidity in example 4 is the lowest (756 FNU at 0.1%-378 FNU at 0.05%) based on the weight weighed in.
  • Example 15b) thus also shows a lower whitening effect than that in the examples 15 c) to e) used oil-in-glycerol emulsions (turbidity values according to Examples 7, 5 and 6; 559 FNU, 586 FNU and 495 FNU). Sunflower lecithin therefore seems to have the effect in hard caramels of suppressing the white effect by introducing a yellow tinge.
  • Figure 2 shows, from left to right, the unmodified dressing and the dressings according to regulations b) to e). The white effect is also clearly visible here.
  • the dress Sing according to Example 16 b) also shows a yellow tinge because the oil-in-glycerol emulsion from Example 4 used there contains sunflower lecithin.
  • Mayonnaise Commercially available mayonnaise from Nestle with the designation "Thomy Delikatess Mayonnaise” (see above) is mixed intensively with 3% by weight of an oil-in-glycerol emulsion according to Example 1. The quantity stated is based on the total mass of the products produced Mayonnaise.
  • the food should be assessed in the following four categories: 1. Appearance, color and shape, 2. Smell, 3. Taste and 4. Texture, consistency and mouthfeel.
  • the foods according to the invention and the corresponding foods not according to the invention were then presented to test persons again in a second series of tests.
  • the foods were judged by 17 to 20 test persons.
  • the subjects were asked to rate the intensity of the sensory attributes identified in the first series of tests for each food separately on a scale from 0 to 5.
  • the weighted mean was calculated from the results. The results are shown in Table 5 below.
  • the table shows that the foods according to the invention surprisingly have a significantly reduced acid impression compared to the foods not according to the invention. Furthermore, the creaminess in the mouthfeel is significantly increased in dressings and puddings. In the case of the dressing, the aromatic impression of the smell is also reduced. In the case of pudding, the creaminess of the visual impression is significantly increased.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne un procédé de production d'un aliment, le procédé comprenant l'étape consistant à mélanger un aliment avec une émulsion huile dans glycérine, l'émulsion huile dans glycérine contenant 40 à 79,5 % en poids de glycérine, 20 à 59,5 % en poids d'huile végétale, et 0,5 à 5 % en poids d'au moins un ester de sucre d'acides gras. L'invention concerne en outre un aliment correspondant et l'utilisation d'une telle émulsion huile dans glycérine en tant que substance aromatisante dans un aliment. L'invention concerne également l'utilisation d'une émulsion huile dans glycérine en fonction d'une telle émulsion huile dans glycérine pour modifier l'analyse sensorielle d'aliments.
EP21748534.1A 2020-07-16 2021-07-13 Procédé de modification de l'analyse sensorielle d'aliments, aliments et utilisation dans des aliments Pending EP4181690A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102020118883.8A DE102020118883A1 (de) 2020-07-16 2020-07-16 Verfahren zum Aromatisieren von Lebensmitteln, Lebensmittel und Verwendung in Lebensmitteln
PCT/EP2021/069396 WO2022013184A1 (fr) 2020-07-16 2021-07-13 Procédé de modification de l'analyse sensorielle d'aliments, aliments et utilisation dans des aliments

Publications (1)

Publication Number Publication Date
EP4181690A1 true EP4181690A1 (fr) 2023-05-24

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Country Link
EP (1) EP4181690A1 (fr)
DE (1) DE102020118883A1 (fr)
WO (1) WO2022013184A1 (fr)

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WO2024078837A1 (fr) * 2022-10-11 2024-04-18 Firmenich Sa Émulsions stables à basse température

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