FI57876B - FRAMEWORK FOR FRAMSTAELLNING AV EN BREDNING MED LAOG FETTHALT AV VATTEN-I-OLJA-TYP - Google Patents

Description

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Patent «oiielat V 'V (51) Kv.ik? /IBt.a.3 A 23 D 3/00 FINLAND —FINLAND (21) FWttm * k * fTHi .-- r« tM «n» eknJni 750536 (22) HakMnitptlvi - An * 6lci! Lnf * rf «t 25 02 75 ^ ^ (23) Alkupllvl — GiMgh« t * d> g Q2 (41) Tulkit JutklMlui - Blhvlt offmtllg Qg

National Board of Patents and Registration of Finland / 44) NlhttvUulpuvon] »kuU] ulk * New date—

Patent * och reglsterstyrelsen Amok »utitgd oeh utUkrtfwn pubUc * r * d ^ 0q (32) (33) (31) Pflrfttty« uoik «u — Begird pnorit · * 2g Q2 ^

England-England (GB) 8586/7 * + (71) Unilever N.V., Burgemeester s'Jacobplein 1, Rotterdam, Netherlands-Netherlands (NL) (72) Josef Albert Hubert Lamberts, Wedel, Kuno Gustav Strauss, Hamburg,

Federal Republic of Germany-Förbundsrepubliken Tyskland (DE),

David Patrick Joseph Moran, Potters Bar, Hertfordshire, England-England (GB) (7 * +) Leitzinger Oy (5 * 0 Method for the production of a low-fat water-in-oil type application - Förfarande för framställning av en bredning med läg fett-halt av vatten- in-oil-type

The present invention relates to a process for preparing a low-fat water-in-oil type spread by dispersing a proteinaceous aqueous phase having a pH of less than 6 in a plastic fat phase having 38 to 50% plastic fat containing 0.1 to 1.5% partial glycerides and cooling and treating the resulting emulsion.

The process according to the invention is characterized in that an aqueous phase is used which contains 1 to 23% of edible, soluble milk proteins, at least some of which are unmodified milk proteins, and animal and vegetable proteins, i.e. non-dairy proteins, and / or carbohydrates and their leadership ..... . 1 * 6. . . derivatives with a molecular weight of 10 to 10, the weight ratio of soluble milk proteins to animal and vegetable proteins and / or carbohydrates and their derivatives being from 15: 1 to 1: 5 ·

One of the great advantages of the present invention is that it makes it possible to obtain low-fat spreads of the water-in-oil type which remain stable even at refrigerator temperature, e.g. h - 8 ° C, and which have an excellent taste closely resembling the taste of butter and have an acceptable 57876 Storage properties From a microbiological point of view.

Protein-containing water-in-oil type low fat spreads are disclosed, for example, in German Patent Application No. 1,200,113; however, such products require a highly specific proteinaceous aqueous phase with a pH of 5 to 6; moreover, they do not contain high-molecular-weight substances from non-dairy and their taste does not always sufficiently correspond to the desired strong taste. The addition of non-dairy high molecular weight substances, e.g. vegetable gums, to acidic low fat spreads is proposed in Dutch Patent Publication No. 6,616,246. However, this specification does not describe or provide examples of proteinaceous spreads. In fact, proteins are mentioned in said specification only as stabilizers used instead of natural gums, carboxymethylcellulose, alginate, etc. It should be noted that proteins, when merely added to the aqueous phase to be made into a pellet, raise the pH to a level that is not acceptable in terms of microbiological preservation properties; this also applies to proteinaceous low-fat spreads of the water-in-oil type, which are disclosed, for example, in U.S. Patent No. 3,366,492.

In addition, since the products disclosed in the latter patent do not contain partial glycerides, the physical stability of the water-in-oil emulsion, especially at relatively low temperatures, is not sufficiently guaranteed.

As used herein, the term "soluble milk proteins" refers to proteins, especially unmodified proteins, that are at least 80% soluble when dispersed in water at room temperature (20 ° C) at a rate of 1 gram / liter; such proteins include, for example, natural milk proteins and those milk proteins obtained by ultrafiltration, gel filtration or dialysis of dairy products, e.g. whole milk, skimmed milk, buttermilk, whey, etc.

The term "edible non-dairy macromolecular substances" means soluble and water-dispersible (at least 80% at 20 ° C) non-dairy animal and fatty proteins and / or carbohydrates and derivatives of said proteins and carbohydrates, 4 4 6 the molecular weight is 10 or more, e.g. 10 to 10.

3 57876

Suitable examples of these are, for example, vegetable proteins such as soybean and rapeseed proteins, unicellular proteins, gelatin, knee saccharides including their alkylated derivatives, starch, cellulose, CMC and vegetable gums, e.g. carrageenan, pectin, agar gum, agar gum, guar gum, guar gum and / or their corresponding salts.

The fat content of the low fat spread according to the invention is preferably 39-45% of the emulsion. The fat suitably contains butterfat, and the emulsion may be prepared by mixing the butter with a suitable additional aqueous phase under conditions which favor the formation of a water-in-oil type emulsion. The emulsion can also be prepared by phase-inverting the oil-in-water emulsion in a manner known per se.

The fat phase of the low-fat spread according to the invention preferably contains a mixture of butterfat and vegetable fat, eSim. fat of a polyunsaturated fatty acid with a content of 40% or more, e.g. sunflower oil, safflower oil, corn oil, wheat kernel oil, soybean oil, etc.

The low fat spread contains the most soluble milk proteins and non-dairy high molecular weight substances in a weight ratio of 8: 1 to 1: 3, especially 5: 1 to 1: 1.5, especially about 2: 1, with a protein content of about 0.5 to 0 , 9% (calculated on the weight of the low - fat spread). When the weight ratio of soluble milk proteins to high molecular weight substances from non-dairy is 5: 1 to 1: 1.5, the protein content in the aqueous phase can vary by about 0.4% (ratio 1: 1.5, total content of milk protein and high molecular weight substances from non-dairy). 1%), 0.8% (ratio 5: 1; total content of milk protein and non-dairy ingredients the same) and 9% (weight ratio 1: 1.5; total content of high molecular weight substances and soluble milk protein 23%) always approx. 19% (weight ratio 5: 1; total content of ingredients in the aqueous phase 23%).

The aqueous phase of the emulsion according to the invention should be acidic, mainly for microbiological reasons, i. The pH should be less than 6.0, preferably 4.5 to 5.8, especially 4.8 to 5.2. The lower the pH, the better the product withstands storage in open, airtight containers; too low pH, i.e. below 4.5, should, however, be avoided for organoleptic reasons.

57876 Low-fat spreads, especially butter-based low-fat spreads, should contain proteins for physiological reasons, organoleptic reasons, and in some countries even as required by law. Proteins pose a serious problem because, in fact, proteins promote the formation of oil-in-water type emulsions, often coagulate at acidic pH, and can cause microbiological instability.

The total content of edible, soluble milk proteins and non-milk high molecular weight substances is preferably 2 to 16% by weight of the aqueous phase, in particular 3.5 to 15% by weight of the aqueous phase.

The high molecular weight substances derived from the non-dairy best contain hydrocolloids, e.g. in a concentration of 0.2 to 3% by weight of the aqueous phase, most preferably 0.5 to 1.5%, in particular 0.6 to 1.5%. Most suitable are hydrocolloids which act together with proteins and increase the solubility of the aqueous phase.

Various hydrocolloids have further been found to keep proteins sufficiently soluble even when the product is subjected to a heat treatment, e.g. a pasteurization treatment.

Mixtures of two or more hydrocolloids are particularly preferred because the presence of such a mixture has often proven to be more effective than the presence of a single hydrocolloid.

Suitable hydrocolloid mixtures include, for example, mixtures of pectin and one or more naturally occurring hydrocolloids, e.g. carrageenan, agar-agar, guar gum, locust bean powder, etc. and / or their corresponding salts (10% to 90%): (90% to 10%) . Mixtures of pectin and carrageenan are particularly preferred because these hydrocolloid mixtures have been shown to be particularly effective in stabilizing the low fat spreads of the invention.

As previously observed, the concentration of soluble milk proteins can vary within relatively wide limits.

However, the best soluble milk protein content of the products is usually about 1-6% of the aqueous phase.

57876

From the point of view of organoleptic acceptability, the lactose content of the products according to the invention should be at most about 4% by weight of the aqueous phase, preferably 0.1 to 1.5% of the aqueous phase. The lowest possible lactose content further improves the stability of the emulsion, especially at relatively low pH and / or storage temperature. If desired - e.g., to make the taste similar to sweet butter - a small amount of lactose or other suitable sweetener may be added, e.g., when using lactose-reduced milk proteins or substantially lactose-free proteins - such as dissolved caseinate.

However, milk proteins from which some of the lactose has been removed are best used, e.g., proteins obtained by ultrafiltration, gel filtration, or dialysis of natural milk proteins, in which methods the proteins retain about 10-15 or 20 or 25% of lactose (dry matter).

Excellent results have been obtained using either soluble milk proteins with some of the lactose removed, or mixtures of such proteins with milk proteins solubilized by either salt formation (e.g., sodium caseinate) or complex formation (e.g., sodium tripolyphosphate or citrate).

The emulsion of the present invention should further contain partial glycerides, especially monoglycerides, as water-in-oil emulsifiers. Such partial glycerides should be present in 0.1 to 1.5% of the emulsion, preferably 0.15 to 0.8%.

Conveniently, partial glycerides of saturated and unsaturated fatty acids are used in which the amount of partial glycerides of unsaturated fatty acid is greater than the amount of partial glycerides of saturated fatty acid and in which the amount of partial glycerides of saturated stearic acid is greater than Suitable partial glycerides, in particular monoglycerides of this type, are disclosed in British Patent Specification No. 1,444,140.

Substantially fully saturated partial glycerides are best used and are best dispersed in the aqueous phase.

57876 6

It is preferred to add an effective amount of complexing agents, i. salts such as alkali metal polyphosphates and citrates, which may react with polyvalent metal ions, especially when relatively hard water is used. The low-fat spread according to the invention may further contain minor ingredients, e.g. salt, preservatives, flavoring, coloring, etc.

The low-fat spread according to the invention can be prepared with conventional equipment, but care must be taken to avoid conditions which adversely affect the physical stability of the emulsions.

During preparation, it is highly recommended to pasteurize at least the aqueous ingredients.

The temperature and residence time of the aqueous phase and / or the entire emulsion should be selected in the pasteurization apparatus in such a way as to avoid substantial precipitation of proteins.

Suitable pasteurization temperatures are about 60-90 ° C; the delay should be adjusted accordingly to the selected temperature and local overheating should be avoided, e.g. by vigorous stirring.

The by-products should best be dissolved or dispersed in the aqueous phase, especially under high shear conditions, to ensure substantial loss of any gel structure. This treatment is best performed before pasteurization of the aqueous phase and / or emulsion; otherwise, pasteurization of gel-saturated particles can easily be insufficient.

Alternatively, at least some of the milk proteins may be dispersed. low fat spread to the fat phase; in this way the expert is. possible after a little experimentation to produce the product which - depending on local taste habits - is the most suitable.

The fat phase used may contain part of the aqueous phase, e.g. in the case where butter is used as starting material.

The water-in-oil emulsion of the invention is best prepared by combining melted butter or butterfat with an aqueous phase containing sludges in heat exchangers equipped with surface scrapers, as described, for example, in "Margarine", A.J.C. Andersen, Perga-mon Press, 2nd edition, 1965.

The following examples illustrate the invention:

Example I

A butter-based, water-in-oil type low-fat spread was prepared from the following ingredients (all percentages are by weight and total amount of the product unless otherwise stated): * + 0% fat (i.e. 25 kg or 47.8% butter containing 7.8% aqueous phase) 3% water-soluble milk protein powder (i.e. 1.5% lactose-free potassium caseinate and 1.5% milk powder obtained by dialysis with a protein content of 70% of the protein content of the milk powder and a lactose content of 25%). ) 0.4% of a hydrocolloid mixture of sparingly netoxylated pectate (80 parts) and carrageenan (20 parts).

0.5% of a 50/50 mixture of distilled unhydrogenated sunflower oil monoglyceride and distilled, fully hydrogenated sunflower oil monoglyceride with an unsaturated fatty acid content of 0.22%, a stearic acid content of 0.22% and a saturated fatty acid content of 0.22% , 4% common salt 7.8% aqueous phase from butter (see above) 47.9% water.

The lactose content of the aqueous phase was about 0.8%.

The product was prepared as follows: 45.8% of the butter (based on the final product) was heated in a stirred vessel at 80 ° C and local overheating, which could otherwise cause denaturation of the butter proteins, was carefully avoided. The product was then rapidly cooled to 35 ° C.

The monoglyceride mixture was dispersed in the remaining 2% butter and the mixture was heated to 80 ° C. 45% of the water was heated to 45 ° C and the hydrocolloid mixture, additional proteins and table salt were dispersed. The monoglyceride / concentrated mixture was dispersed in a water / hydrocolloid / protein / salt mixture and the resulting aqueous product was carefully degassed by heating at 80 ° C in an evacuated stirred vessel and cooling to 35 ° C.

The pasteurized aqueous phase was slowly dispersed (10 liters / min) in pasteurized butter with a rubber temperature of 3 5 ° C »

The rest of the aqueous phase (2.9%) was heated to 100 ° C and dissolved in citric acid to give a 10% aqueous solution of citric acid.

This solution was added to the fat / water phase system (premix) to give a pH of 5.15 to 5.3.

The mixture was pumped into a "Votator A" unit with a rotation speed of 1200 rpm and a pressure of 1 to 3 at. and cooled to 20-23 ° C. The resulting emulsion was then treated in a second "Votator A" unit (rpm 900 rpm) and cooled to 15-18 ° C and finally treated in a post-processing unit (1200 rpm) (uncooled, mixed and closed vessel) and packaged. . (Prior to feeding the emulsion to the "totator" wy] <8 units, a sufficient amount of pasteurized butter was circulated through them to provide a seed grade).

The resulting product had a very fine water partition (most of the water particles were 1-3 microns in diameter and no particles larger than 6 microns in diameter were present). The product was very stable at refrigerator temperatures, highly spreadable, and no water separation could be detected.

After two weeks of storage of the product in closed containers at room temperature, it was organoleptically tested by a skilled experimental team and found to still be very butter-like; no signs of deterioration could be observed even after the product had been stored for 7 days in open containers.

Example II

Example I was repeated, but the proteinaceous powder contained only potassium caseinate (lactose-free), and the pH was adjusted to 5.4. The resulting emulsion was fed through "Votator" units as previously described 9,577,76 and recycled three times; as it passed through the "Votator" units, the emulsion was seeded with butter to initiate crystallization.

The product obtained was somewhat worse than in Example I, especially in terms of emulsion stability. The organoleptic properties were acceptable.

Example III

Example I was repeated, but the total fat content was 50%; all other amounts were adjusted accordingly.

Apart from the applicability at refrigerator temperature, which was worse, the product was almost as good as in Example I.

Example IV

Example I was repeated, but using 8% protein powder and 1.0% mixture containing 50 parts of highly methoxylated pectin and 50 parts of monodiglyceride; whose fatty acid composition was determined by GL chromatography as the area of the peaks in%: 3.3% lauric acid 1.5% myristic acid 7 5.0% palmitic acid 22% stearic acid 0.8% other fatty acids

The mono: diter-glyceride ratio was 38.9: 5.0: 56.1 as a percentage of the peak area. All other amounts were adjusted accordingly.

The order of the process and process conditions was the same as in Example I, except that salt and hydrocolloids and a monoglyceride mixture were added to the heated water first, and finally the proteinaceous powder, and all the butter at 28 ° C was mixed with the aqueous phase.

The pH was adjusted to 5.9.

The yields obtained were almost as good as in Example I, except that 10 57876

when stored in open containers, the product deteriorated after 3 days. Example V

Example I was repeated, but a second monoglyceride mixture was used. 4000 g of fat were added: 3.2 g of molecularly distilled monoglyceride from fully hydrogenated sunflower oil with the following fatty acid composition: palmitic acid 7% stearic acid 93% 15.0 g of molecularly distilled monoglyceride from hydrated oil with sunflower oil the following fatty acid composition: palmitic acid 7% stearic acid 5% oleic acid 28% linoleic acid 60%

The whole monoglyceride mixture contained monoglycerides: stearic acid 3.72 g linoleic acid 9.0 g total saturated fatty acids 5.0 g total unsaturated fatty acids 13.2 g

Calculated from fat, 0.12% of saturated fatty acid monoglycerides and 0.33% of unsaturated fatty acid monoglycerides were present.

In contrast to the method described in Example I, seeding with butter was not required.

The product obtained was at least as good as in Example I.

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Examples VI to XIII

Example I was repeated with the following differences;

Eg added proteinaceous substance Premix- Shelf life '

Well. pH open at room temperature, days VI 2.5% K-caseinate and 0.5% dialyzed milk protein powder 5.9 3 VII 2.5% Na-caseinate and 0.5% ultrafiltered milk protein powder 5.9 3 VIII 2% K-caseinate and 1.0% ultrafiltered milk protein powder 5.7 4 IX 2.5% K-caseinate and 0.5% ul transfiltered whey protein powder 5.6 5 X 0.3% Na-caseinate and 2 .7% whole milk protein powder 5,3 6 XI 1,5% Nacaseinate and 1,5%

comito-protein powder * +, 9 1H

XII 2.8% K-caseinate and 0.2% ul of filtered whey protein powder 5.8 4 XIII 2.84% Ca-combined precipitate * dissolved in Na tripolyphosphate, and 0.16% of ultrafiltered whey protein powder 5.7 4 12 57876 " The "co-precipitate" was obtained by adding calcium ion to skimmed milk, heating the mixture to 90-100 ° C, acidifying it to pH 5.7-5.9, centrifuging and dissolving the resulting dry matter in 0.3% trisodium polyphosphate (based on protein) and by heating the precipitate.

Excellent products were obtained; The importance of pH for the microbiological stability of the products is obvious from the table above.

Example XIV

Example I was repeated, but using 1.0% hydroolloid containing pectin and guar gum in a weight ratio of 1: 2.

An excellent product was obtained.

Example XV

Example IX was repeated, but using 0.8% sodium caseinate, 0.2% whey protein and 2% hydrocolloid.

All other percentages were adjusted accordingly.

The product obtained was similar to Example I.

Although the pH of the product was 4.5, it did not taste as acidic as sour cream butter. After two weeks of closed storage, a slightly floury taste was observed.

Example XVI

Example I was repeated, but in addition to the ingredients described, 6% hot swellable potato starch (i.e. about 3.5% of the product) was added to the aqueous phase.

The resulting product had a more margarine-like texture and had a slightly more sticky feel in the mouth, which was appreciated in various ways.

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Example XVII

Example I was repeated, but the fat phase contained 2 * +% butterfat and 16% sunflower seed oil, and the aqueous phase was adjusted to pH 5.1. In contrast, the seps obtained in Example I had to be cooled to 6 ° C in a "Vota-Tor-A" unit to obtain a stable emulsion. . The properties of the product were similar to the product of Example I except that it was slightly softer at ambient temperatures.

Example XVIII

Example I was repeated, but no mono-glycerides were added to the fat phase and 0.5% of the saturated monodiglycerides mentioned in Example IV were added to the aqueous phase. In this way, foaming was controlled very well by dispersing the ingredients in the aqueous phase.

The properties of the product were similar to those of Example I.

Example XIX

Example XVIII was repeated, but the product contained only 3% dialyzed milk protein, and the pH was rarely adjusted to 4.9.

An excellent, slightly sweeter product was obtained.

Claims (4)

A process for preparing a low-fat water-in-oil type spread by dispersing a proteinaceous aqueous phase having a pH of less than 6 in a plastic fat phase having 38 to 50% plastic fat containing 0.1 to 1.5% fractions. -glycerides, and the emulsion obtained by cooling and treatment, characterized in that an aqueous phase containing 1 to 23% of edible, soluble milk proteins, at least some of which are unmodified milk proteins, and animal and vegetable proteins, i.e. proteins which do not not derived from milk, and / or carbohydrates and their derivatives with a molecular weight of. ..... is from 10 to 10, the weight ratio of soluble milk proteins to animal and vegetable proteins and / or carbohydrates and their derivatives being 15: 1 to 1: 5. Process according to Claim 1, characterized in that the weight ratio of soluble milk proteins to animal and vegetable proteins and / or carbohydrates and their derivatives is from 8: 1 to 1: 3. Process according to Claim 1 or 2, characterized in that the total content of edible soluble milk proteins and animal and vegetable proteins and / or carbohydrates and their derivatives is from 2 to 16% of the aqueous phase. * 1. Process according to one of the preceding claims, characterized in that hydrocolloids are used as the non-dairy high molecular weight substance. Process according to Claim k, characterized in that 0.2 to 3 hydrocolloids are added to the aqueous phase. Process according to one of the preceding claims, characterized in that the lactose content in the aqueous phase is reduced to less than U%.