FI69952C - FRAMEWORK FOR FRAMSTAELLNING AV EN NAERINGSPRODUKT MED LAOGFETTHALT I FORM AV ETT BREDBART PAOLAEGG - Google Patents

Description

1 69952

A method of making a low fat food product in the form of a spread

The invention relates to a process for the preparation of a low-fat food product in the form of spreads.

The fat prepared according to the invention has a fat content of 5-40%, based on its total weight, and is solid at 4 ° C. This product is surprising in many respects, closely resembling butter, and especially surprising due to its low fat content.

The product and method of making it can also be used to make a number of other spreads using non-butter flavors.

Previous efforts to make low fat butter or margarine substitutes include the methods disclosed in U.S. Patent 3,457,086 (Josfowicz et al.); U.S. Patent 4,103,037 (Bodor et al.); U.S. Patent 4,115,598 (Moran); U.S. Patent 4,071,634 (Wilton et al.); U.S. Patent 3,418,133,20 (Nithoff); U.S. Patent 3,809,764 (Gabby et al.); U.S. Patent 4,156,021 to Richardson; U.S. Patent 3,958,033 (Sims et al.); U.S. Patent 4,146,652 (Kahn et al.); and U.S. Patent 4,107,343 to Petricca.

The spread prepared according to the invention comprises a dispersed phase containing 5-40% fat, based on the weight of the spread; a continuous aqueous phase containing a stabilizing agent; and an emulsifying system comprising a lipophilic emulsifier and a hydrophilic emulsifier; the relative and co-amounts of emulsifiers and stabilizer being effective to form a stable emulsion and product that is stable at 4 ° C.

The application is prepared according to the invention comprising the following steps; (1) preparing an oil-in-water emulsion by mixing 35 dispersed phases containing 5-40% fat by weight of the emulsion, having an SFI (solid fat index) profile of 69952 in the following range: 10 ° C to 40-80% 21 ° C to 25 -50% 33 ° C to <10% with a continuous aqueous phase containing 5 stabilizers and an emulsifying system consisting of a combination of a lipophilic emulsifier and a hydrophilic emulsifier, the emulsifying system being used in an amount of 0.3-4.0% of the total weight of the spread. 10 tuna and both lipophilic and hydrophilic emulsifiers are present in an amount of at least 0.05% of the total weight of the application, with relative and total amounts of emulsifiers and stabilizer effective to form a stable emulsion and product solid at 4 ° C, mixing all ingredients thoroughly with each other at a temperature at which the fat remains liquid, before emulsification, (2) the emulsion is homogenized 49 At -88 ° C and rapidly cooled after homogenization to less than 21 ° C, and (3) the emulsion is cooled under conditions in which it solidifies to form a product which is solid at 4 ° C, whereby the emulsion is stirred during or after cooling to promote crystallization and solidification.

The invention can be better understood and its advantages will become more apparent from the following detailed description with particular reference to the accompanying drawings, in which Figure 1 is a photomicrograph at magnification of 225 times the emulsion according to the invention after solidification for application according to the invention; Fig. 2 is a photomicrograph at 500x magnification and Fig. 3 is a flow chart showing a preferred manufacturing method according to the invention.

The composition of the products of the invention is uniform and spreadable, has a full-bodied and creamy mouthfeel, excellent stability and yet has a caloric content of less than 50 and preferably about 14-35 calories per 14 gram serving. The spreads are solid in refrigerator temperatures and remain so for at least 2 and preferably 5 hours at room temperature 21 ° C. Spreads based on stable oil-in-water emulsions remain spreadable at normal refrigerator temperatures and melt rapidly in the mouth, releasing flavor without forming a waxy structure or taste in the mouth.

The products may be flavored as desired to match dairy products such as butter, sour cream or cheese dipping preparations or spreads, cream cheese, processed cheeses and the like; spreadable salad dressings such as mayonnaise; food spreads such as margarine and peanut butter and several other spreadable products. The invention further allows the production of numerous new spreads which have new advantageous properties and which do not resemble known products.

20 The term "stable emulsion" means those emulsions which do not show appreciable change in stability due to the separation of water or otherwise when stored in moisture-proof containers at or below 4 ° C for 6 months and which remain stable at room temperature 21 ° C. at least one day. Preferably, the emulsions prepared according to the invention remain stable after melting, even at elevated temperatures of 82 ° C or above.

30 The term "solid" is used for its usual purpose to mean that the product does not flow under its own weight. The scope of this term includes moldable, applicable compositions which, although not cast by their own weight, can be easily applied by means of a knife. The penetrometer readings of the products of the invention 35 at 4 ° C are in the range of 25-400 units using a standard penetrometer cone with a diameter of 6.4 cm and an angle of 45 ° 4 69952, adding weights of ^ 7.5 grams every 5 seconds. Preferably, the penetrometer readings are in the range of 60-250 units and most preferably between 100-200 units.

The products made according to the invention can be aerated if desired, however, the advantage of the invention is that the products do not need to contain a significant amount of air or inert gas to stiffen their structure and obtain a denser composition. Thus, unlike many prior art products in the art, the product itself, probably due to its unique microstructure, provides a solid composition and is not dependent on the use of a gas to expand the emulsion structure to achieve solidification or solidification. In order to obtain the most uniform overall structure, the amount of gas added is preferably kept to be less than 40% and most preferably less than 20% by volume.

Likewise, unlike some prior art products, the compositions of the invention are not dependent on the presence of a protein to provide a solid structure or excellent feel in the mouth; however, they may, if desired, contain proteins.

Figures 1 and 2 are photomicrographs of a representative emulsion prepared according to Example 1. Figure 1 uses 225x magnification and Figure 2 uses 500x magnification. Both show the unique microstructure of product 25. It is assumed that the chains formed by small pearlescent oil droplets intertwine or coalesce or fuse together at certain points to form small pores to which the aqueous phase physically adheres and binds to some extent due to the attraction of oil due to the presence of emulsifiers and stabilizers. The thickened state of the aqueous phase caused by the stabilizers is also expected to aid in maintaining the unique solid structure of the products of this invention, even if the degree of thickening itself is not sufficient to prevent its flow unless it is due to other properties of the composition of the invention. These products are so stable that no separation occurs in the emulsions, even when kept for 24 hours or more at room temperature.

The essential ingredients in the manufacture of the product are: (1) a fat suitably selected so that its Solids Fat Index (SIF) allows the formation of 5 solid products at 4 ° C, (2) a water-soluble emulsion stabilizer, and (3) an effective emulsifier system. , which contains both lipophilic and hydrophilic emulsifiers.

The fat is used in an amount ranging from 5 to 40% by weight of the spread, but is preferably used in an amount of 10 to 30% by weight of the spread.

The term "fat" as used herein is intended to include all edible fatty acid triglycerides, regardless of their origin or whether they are solid or liquid at room temperature. Thus, the term "fat" usually encompasses liquid and usually solid vegetable oils and animal fats. Typical vegetable oils usually include vegetable oils such as soybean oil, corn oil 20, coconut oil, cottonseed oil, peanut oil, safflower oil, palm kernel oil, sunflower oil, palm oil and rapeseed oil. Preferred fats for use in the invention include partially hydrogenated vegetable oils, and the most preferred are soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, palm oil, palm kernel oil, safflower oil, sunflower oil, sunflower oil, sunflower oil. Particularly preferred are those partially hydrogenated vegetable oils having an SFI profile in the following range: 10 ° C 50-70% 30 21 ° C 30-40% 33 ° C <5%

Particularly suitable are partially hydrogenated coconut oils having a Wiley melting point of 33 ° C, sold by Capitol City Products under the tradename Pureco 92; Hydrol 92, sold by SCM 35 Corporation; Victory 92, sold by Humko Div. Kraft Inc .; and Cobee 92, sold by PVO International, Inc.

6 69952

The fat is preferably selected to give a solid product at 21 ° C, but which melts substantially completely in the mouth. If it is desired to increase the solids content at 4 ° C or 21 ° C, a fat with a higher solids content 5 can be added. Fats such as hard stock stearin and soybean or cottonseed chips have this property, however, they remain firm and give a waxy taste to the mouth at the temperature of ingestion. Thus, while they may be used to provide a beneficial effect on the structure, they should not be used in larger amounts.

The use of water-soluble emulsion stabilizers is essential to obtain the required stability. They may be used for this purpose in the art and are preferably hydrophilic colloids, e.g. microcrystalline cellulose, carrageenan, guar gum, alginates, xanthine gum, methylcellulose, carboxymethylcellulose, ethylcellulose, hydroxypropylmethylcellulose, dececin , gelatin, locust bean gum, soy protein isolate, pectin and the like, and mixtures thereof.

20 Commercial stabilizers sold by Polak's Frutal Works, Inc. and sold by the manufacturer under the tradenames Frimulsion Q8 and Frimulsion 10 have been found to be effective, especially when used together. Product Q8 is a mixture of modified food starch, locust bean gum, guar gum, gelatin and pectin and is preferably used in a weight ratio of 1: 1 to 3: 1 with Frimulsion 10, which is a mixture of locust bean gum and guar gum.

The stabilizing agent can be used in any amount that is effective under the manufacturing conditions for the respective parts of the agent. However, it has been found that amounts of about 0.1-3.0% based on the total weight of the composition are particularly effective. In addition to their emulsion stabilizing effect, these materials increase the viscosity of the emulsion. However, this effect is not sufficient to control the high water volume of these emulsions in these emulsions. Thus, the present invention does not, unlike the method of Bodor et al. have disclosed in U.S. Patent 4,103,037, be dependent on a gelling agent to solidify the aqueous phase.

The composition prepared according to the invention further comprises an emulsification system using both lipophilic and hydrophilic emulsifiers. The relative and total amounts of emulsifiers are selected to give a stable emulsion and product that is solid at 4.4 ° C. Typical effective amounts are 0.3-4.0% by weight of the total composition, with both hydrophilic and lipophilic emulsifiers being used in the total emulsification system at least 0.05%, calculated in the same manner. The HLB value of the lipophilic emulsifier (hydro-15-lipophilic balance) is typically less than 7 and the HLB value of the hydrophilic emulsifier is typically 10-20, preferably 11-17.

The emulsifier system is preferably used in an amount of 0.5-2% and the lipophilic and hydrophilic emulsifiers 20 are preferably both present in an amount of at least 0.10%, all percentages being by weight.

The hydrophilic emulsifier is preferably polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20> sorbitan monooleate and mixtures thereof).

These emulsifiers, commonly known as polysorbate 60 and polysorbate 80, respectively, are preferred in the practice of the present invention; however, it is contemplated that other hydrophilic emulsifiers having an HLB value of between 10-20 or between 11-17 and preferably between 13-16 are useful. Other suitable emulsifiers include salts of fatty acid lactylates such as sodium and calcium stearoyl-2-lactylate and polyglycerol esters of fatty acids such as octaglycerol monooleate. Also suitable are other polysorbates, such as polysorbate 65, also known as polyoxyethylene (6) 69952 sorbitan tristearate. Various factors such as off-flavor, incorrect color, and generally less favorable properties of these other materials for nutritional purposes make the aforementioned emulsifiers the most preferred choice for the practice of this invention. Polysorbates 60 and 80 are most preferred because they provide rigidity and spreadability, especially cold shear, to best match that of butter and margarine.

Polysorbate 60, polyoxyethylene (20) sorbitan-10 monostearate is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with about 20 moles of ethylene oxide (C 2 H 2 O) per mole of sorbitol and its mono-dide. It is a lemon or orange-colored oil-15-like liquid or semi-gel with a faint characteristic odor and a warm slightly bitter taste. It is soluble in water, aniline, ethyl acetate, toluene and is soluble in small amounts in mineral and vegetable oils. Polysorbate 60 is commercially available under the tradename Tween 60, 20 from ICI-Atlas and SVS-18 from Hodag, Inc., Drewpone 60, PVO International Inc. and Durfax 60 from SCM Corporation and GYSPS-20 from Glyko Inc.

Polysorbate 80, polyoxyethylene (20) sorbitan mono-oleate is a mixture of oleate partial esters of sorbitol and sorbitol hydrides condensed with about 20 moles of ethylene oxide (C2H40) per mole of sorbitol and its mono- and dianhydride. It is a yellow to orange oily liquid with a faint characteristic odor and a warm, slightly bitter taste.

It is very soluble in water to form an odorless, almost colorless solution and is soluble in ethanol, fatty oils, ethyl acetate and toluene. Polysorbate 80 is sold under the tradename Tween 80 by ICI-Atlas, under the tradename 35 SVO-9 Hodag, Inc., under the tradename Drewpone 80 PVO International, Inc. and under the tradename Durfax 80 SCM Corporation 9,69952 and under the tradename GYSPO-20 Glyko, Inc.

Polysorbate 65, polyoxyethylene (20) sorbitan tristearate, is not as preferred as polysorbate 60 or polysorbate 80, but nevertheless provides a flammable product. It is a mixture of stearate and palmitate partial esters of sorbitol and its anhydrides condensed with about 20 moles of ethylene oxide (O 2 O) per mole of sorbitol and its mono- and dianhydride. It is a leathery brown waxy solid with a fine 10 characteristic odor and a waxy, slightly bitter taste. It is soluble to some extent in mineral and vegetable oils, more so in white spirit, acetone, ether, dioxane and methanol and can be dispersed in water and carbon tetrachloride. Polysorbate 65 is sold under the trade name Tween 15 65 by ICI Atlas, under the trade name Drewpone 65 PVO International,

Inc., under the tradename Durfax 65 SCM Corporation and under the tradename GYSPTS-20 Glyco, Inc.

The lipophilic emulsifier of the emulsification system is preferably one of the following: monoglycerides of mixed fatty acids; diglycerides of mixed fatty acids, mixtures of mono- and diglycerides of fatty acids; lipophilic polyglycerol esters; glyserolieste-esters, such as glyceryl monooleate, glyseryylidioleaatti, glyceryl monostearate, glyceryl distearate, glyse-25 ryylimonopalmitaatti and glyseryylidipalmitaatti, laktyloi-fibers esters, such as fatty acids, glyceryl-laktoesterit, propylene glycol such as propyleeniglykolimonopal-palmitate, propylene glycol and propylene-kolimono monooleate, sorbitan esters such as sorbitan mono-30 stearate, sorbitan trioleate, sorbitan tri-palmitate, sorbitan tristearate and sorbitan sesquioleate, fatty acids or soaps such as stearic acid, palmitic acid and oleic acid, and mixtures thereof. In this case, as in the case of hydrophilic emulsifiers, there is no known obstacle to the use of any lipophilic emulsifier. Thus, it is quite clear that 69952 10 other vacuum materials can be used with satisfactory results. However, the above-mentioned especially lipophilic polygelysoerol esters, mono- and diglycerides, propylene glycol esters, lactylated esters and mixtures thereof are preferable for taste and efficacy.

The products made according to the invention are colored and seasoned to obtain the desired taste and appearance. Examples of colorants are beta-carotene, annatto, cucumber-10 ma, caramel dyes, paprika and FD&C dyes. Usually, the dyes are dissolved or dispersed in the oil or water phase to facilitate mixing. Representative flavors and / or flavor enhancers include sodium chloride, butter flavors, fruit flavors, spices, nut flavors, vegetable flavors, herbs, dairy flavors, distillate flavors, vegetable flavors, cheese flavors, fish flavors, meat flavors, meat flavors, other natural and synthetic flavorings. Flavoring agents suitable for imparting butter flavor include lactones, lipolysed concentrated oils, and oxidative distillates; diacetyl, 2-octanone and other ketones; butyric acid, hexanoic acid and other free fatty acids; butyric acid esters; delta-hydroxy acids and their glycerol esters; and mixtures thereof with other known dairy, butter or similar flavors or aromas. Fruit flavors include apricot, apple, banana, bear whip, blackberry, blueberry, flower melon, cherry, gooseberry, grape, grape fruit, guava, honeydew, passion flower berry, orange, peach, 30 pear, pineapple, plum, plum, plum , currant, raisin, strawberry, watermelon and the like. Vegetables include red and green pepper, tomato, carrot, celery, garlic, pumpkin, melon, onion, beetroot, Jamaica pepper, turnips, parsley, grass bag and the like.

35 For flavorings other than butter, milk and cheese flavorings include sour cream, yoghurt, cheddar cheese, Swiss cheese, mold cheese, Parmesan cheese, Romano cheese and the like. Meat flavors include pork, bacon, smoked ham, beef, turkey, chicken, sausages, peppero-ni, hot dog, roast meat, veal, lamb and the like. Flavorings may be artificial, natural extracts, concentrates, or fresh or dried ingredients derived from nature, whole or cut. The advantage of the invention is that the effect of the flavors is very considerable.

In addition to emulsion stability, the products of the invention are preferably resistant to microbiological and deceptive disintegration. To prevent the growth of mold and yeast, the product preferably contains one or more preservatives, such as benzoic acid, sorbic acid, phosphoric acid, lactic acid and their soluble salts and other similar materials. Preferred antimicrobial agents are sodium sorbate, potassium sorbate, potassium benzoate, sodium benzoate and phosphoric acid. The pH of the aqueous phase is preferably kept below 6.0 and preferably in the range of 5.0-5.9 to achieve effective antimicrobial resistance and good taste with the least amount of preservative possible. Additional resistance to oxidative decomposition at elevated temperatures can be obtained by using conventional antioxidants, typical of which are normal propyl gallate, various tocopherols, butylated hydroxyanisole (BHA), butylated hydroxy-toluene (BHT), nordihydroquayacetic acid (NDGA), tert. butylhydroquinone (TBHQ) and citric acid.

Although the products of the invention do not require proteins for a suitable structure or feel in the mouth, they are sometimes desirable for nutritional purposes and because of their beneficial effect on the taste and physical properties of the product. In addition, proteins can improve freezing / thawing stability. Suitable protein materials include all proteins known in the art for use in similar applications.

35 These may include substances of both plant and animal origin. Thus, vegetable protein isolates obtained, for example, from 12,69952 soybeans, peanuts, cottonseed, alpha, peas and the like; milk proteinaceous materials such as skimmed milk powder, whey, caseinates, casein and delactated whey; 5 and other nutrient proteins, can be used in the desired amounts. One suitable type of protein is sold by Dairyland, Inc. under the tradename Melotein MP-14P. These products are spray-dried milk protein mixtures obtained from, for example, sweet milk whey and caseinates. 10 Typically, they are added in amounts up to 10% of the total weight of the application. The recommended amounts are 1-8% calculated in the same way.

If desired, various other vitamins and minerals can be added. Of these, vitamins A and D 15, which are commonly found in dairy products, are recommended. If desired, they may be added in amounts corresponding to those in butter or margarine.

The term "butter-flavored" is intended to include compositions flavored to resemble butter with both natural and artificial ingredients. This term is used in its literal sense and is not intended to be otherwise limited. A composition is considered to be butter-flavored if experts trained to detect these types of flavors characterize 25 products as "strong" or "butter-reminiscent" in taste.

If desired, chelates such as ethylenediaminetetraacetic acid (EDTA), its salts such as calcium disodium EDTA or the like can also be used to bind metal ions that may otherwise adversely affect one or more of the ingredients.

All of the above ingredients can be formed into a low fat spread of the invention using the preferred process scheme shown in Figure 3 or otherwise prepared as an oil-in-water emulsion containing the essential ingredients and then cooling the emulsion under conditions that cause it to solidify to give a 69952 spread solid 4 ° C: , preferably at 21 ° C and most preferably at 24 ° C.

The flow chart of Figure 3 shows the separate preparation of the fat and water phases before mixing and emulsifying them. Water and water-soluble ingredients such as solid milk proteins, salt and preservatives are added to the mixing vessel 10 via tubes 12 and 14, respectively. The container may be provided with a suitable heater 16, which may be an electric resistance heater, a water or steam jacket or the like. Alternatively, water from the tube 12 may be added hot. Usually, the water is heated to about 88 ° C to completely dissolve the added water-soluble substances. Mixing is performed by means of a mixing device 17. If water-soluble stabilizers are mixed with water at this stage of preparation, the mixing must be strong enough to overcome the natural tendency of these materials to form agglomerates and to prevent complete dissolution and dispersion. However, it is recommended to disperse the stabilizers in advance in a portion of the fat phase before mixing with water. This can be done by mixing with a mixing device 18 in a vessel 19 and then passing them to the vessel 10 via a pipe 20.

The fat phase is prepared in a separate vessel 21, 25 which may also be provided with a suitable heating device 22 and a mixing device 24. Fat soluble materials such as colorants, flavors, vitamins and emulsifiers, if desired, are added at 26 to the fat added at 28. Hydrophilic emulsifier may be added phase instead of the fat phase. The temperature of the fat is kept high enough to keep it liquid.

Temperatures in the range of about 49-88 ° C, preferably about 54-66 ° C, are effective in obtaining good solubility and suitably low viscosity of the additives.

The fat phase can be removed from the mixing vessel 21 through the pipe 30 and transferred to the vessel 35, where it is mixed with the aqueous 69952 14 phase fed through the pipe 36 and can be cooled to approximately the same temperature as the fat phase by the heat exchanger 38. A suitable mixture is obtained by means of a device 40 which provides sufficient rubbing to initiate the emulsification of the fat into the water. At the end of the mixing, an emulsion is formed in which the fat is uniformly dispersed as droplets in the aqueous phase; however, the droplets are not small enough to make the emulsion stable.

The crude emulsion prepared in vessel 35 is then transferred via line 42 to a homogenizer 44 where a final emulsion is formed. The temperature of the emulsion at this stage is still high enough to keep the fat liquid. The homogenization is typically performed at a pressure of 100 to 500, (980 to 4900 N / cm 2), preferably about 250 kp / cm 2 (2450 N / cm 2). Any typical homogenizer or colloid mill effective for dairy purposes can be used in this method. For example, a Manton-Gaul 2-phase homogenizer or a Cherry-Berrel 2-phase homogenizer can be used efficiently.

The homogenized emulsion from the homogenizer 44 is transferred through line 46 to a suitable heat exchanger 48 where it is cooled. The heat exchanger 48 is preferably of the type capable of rapidly cooling the emulsion. Typical suitable devices are wall scraping heat exchangers 25 ("A" units) such as those sold under the trade name Votator.

Typically, the heat exchanger coolant temperature is about -7 ° C to rapidly cool the emulsion from about 60-71 ° C below about 21 ° C and preferably below 4.4 ° C.

The cooled emulsion is then preferably transferred from heat exchanger 48 via line 50 to a mixing chamber 52 where gentle agitation is maintained by means of a suitable rotary mixing device 54 during the initial crystallization of the fat and the formation of a unique physical structure of the product of the invention. The mixture promotes crystallization and improves solidification. According to the most preferred procedure, the emulsion is cooled in series, preferably by about three "A" units, and a stirrer (MB "unit) is placed at their end or between two" A "-5 units in series to aid in the progress of crystallization.

The spreads of the present invention can be compressed into pieces, shaped into rolls or filled into tubes. Thus, these spreads, despite their low fat content and high water content, can have any desired physical form.

The following examples are intended to further illustrate and illustrate the invention. Unless otherwise indicated, all parts and percentages are by weight.

15

Example 1 This example illustrates the preparation of a butter-flavored spread in accordance with the present invention and details for obtaining the microscopic photographs 20 shown in Figures 1 and 2.

The spread is made from the following materials used in the amounts shown.

Ingredient Quantity (parts by weight)

Coconut oil, 33.3 ° Wiley melting point 19.0000 25 Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.5000

Beta-carotene (30% in oil) and vitamins 0.0050

Salt 1,6500 30 Butter flavor 0.0200 (c)

Stabilizer 1.0000

Stabilizing agent ^ 0.4000

Water 76.6743

Potassium sorbate 0.1300 35 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057 16 (a) = Dure? · 114 69952 (b) = Durfax 60 (c) = Frimulsion Q8 (d) = Frimulsion 10 5 The aqueous phase is prepared by heating water to 88 ° C and adding the dry ingredients and Frimulsion Q8 and 10 stabilizers pre-dispersed in a portion of the melted fat with agitation. Stirring is continued until the stabilizers are uniformly dispersed and dissolved.

A separate fat phase is prepared by melting the fat and emulsifier at about 66 ° C. The colors and flavors are then mixed into the melt to obtain a uniform mixture.

The aqueous phase and the fat phase are then mixed together at about 71 ° C to form an emulsion. The emulsion is then homogenized in a Gaul laboratory homogenizer, model 15M, using a pressure of 150 kp / cm 2 (1470 N / cm 2) in the first step and a pressure of 100 kp / cm (980 N / cm 2) in the second step.

The emulsion is then cooled to 4.4 ° C over about 15 minutes with slow stirring in a 4.7 liter mixing vessel equipped with a Hovart Model N50 mixer equipped with a wire mixer and a cooling jacket (water / alcohol coolant at about -7 ° C). The product obtained is transferred to a tube and cooled for 24 hours. The resulting solid spread has a penetrometer reading of 130 units as measured with a Krebs Penetrometer using a standard penetrometer cone with a diameter of 6.4 cm 30 and an angle of 45 ° and adding 47.5 gram weights every 5 seconds. (Penetrometer procedure according to ANS / ASTM D217-68).

The application is made for microphotography by placing a very small amount of product on a glass plate and carefully covering it with a coverslip. Light-35 images are prepared at 225 and 500x magnifications and are shown in Figures 1 and 2 of 69952 17.

The final product is heated to determine the stability and viscosity of the emulsion at different temperatures. When using a Brookfield RVT viscometer equipped with a No. 1 5 rotor, the viscosities of the emulsion at 10 rpm are: 38 ° C to 880 centipoise 67 ° C to 500 centipoise 93 ° C to 310 centipoise 10 The emulsion is stable at all these temperatures.

The product is examined to determine the type of emulsion by microscopic and calorimetric analysis. In a microscope pit test, a small amount of product is placed on a slide. The drop of water is then placed near the outer edge of the product.

15 The product-water interface is studied. If the emulsion is diluted, i.e. the water droplet enters the emulsion, is an oil-in-water emulsion with water in a continuous phase. In the colori-meter test, strongly colored fruit juice, for example obtained from grape fruit, sea buckthorn, raspberry or the like, is dripped onto the surface of the product. If the dye is absorbed into the product, the emulsion is of the oil-in-water type. In both experiments, the emulsion of this example is found to be of the oil-in-water type.

Example 2 This example illustrates the preparation of a second butter-flavored spread according to the present invention. The details of the procedure are the same as in Example 1. The only difference is that solid dairy products are added and the proportions of the other ingredients have to be changed accordingly.

30 The spread is prepared from the following ingredients in the stated amounts.

69952 18

Ingredient Quantity (parts by weight)

Coconut oil, 33.3 ° C Wiley melting point 18.5000

Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.5000 5 Beta-carotene (30% in oil) and vitamins 0.0050

Salt 1,6500

Butter flavor 0.0200 (c)

Stabilizer 1.0000 10 Stabilizer ^ 0.4000

Water 73.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 (Θ) 15 Whey / caseinate mixture 3.5000

Calcium disodium EDTA 0.0057 (a), (b), (c) and (d) = see Example 1 (e) = Melotein MP-14P.

The penetrator reading of the solid application is 175 measured as shown in Example 1.

Example 3 This example illustrates the preparation of the following butter-flavored spread according to the present invention, which at this time contains about 30% fat. The procedure is the same as in Example 1. The spread is prepared from the following ingredients in the amounts shown.

69952 19

Ingredient Quantity (parts by weight)

Coconut oil, 33.3 ° C Wiley melting point 29.0000 (cL 1

Mono- and diglycerides 1 0.5000 5 Polysorbate 60 ^^ 0.5000

Beta-carotene (30% in oil) and vitamins 0.0050

Salt 1,6500

Butter flavor 0.0200 10 Stabilizer ^ 1.0000

Stabilizing agent ^ 0.4000

Water 66.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000 15 Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057 (a), (b), (c) and (d) = see Example 1

The penotrometer reading of the solidified application is 20,175 units measured as shown in Example 1.

Example 4 This example further illustrates the preparation of the following butter-flavored spread according to the present invention using again the procedure of Example 1 except that only 10% fat is used this time. The spread is made of the following materials in the indicated quantities.

69952 20

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 3 3.3 ° C 9.0000

Mono- and diglycerides ^ 0.5000 / -l. \ 5 Polysorbate 60 0.5000

Beta-carotene (30% in oil) 0.0050

Salt 1,6500

Butter flavor 0.0200 (c)

Stabilizer 1.0000 10 stabilizer ^ 0.4000

Water 86.6791

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057 (a), (b), (c) and (d) = see Example 1.

The penetrometer reading of the finished product is 227 units measured according to Example 1.

Example 5 This example illustrates the preparation of a butter-flavored spread according to the following invention, this time using different stabilizers. The spread is prepared from the following materials in the given amounts.

21 69952

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 20.0000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.5000

Beta-carotene (30% in oil) and vitamins 0.0035

Salt 1,6500

Butter flavor 0.0320 10 Stabilizer (89% microcrystalline cellulose and 11% sodium carboxymethylcellulose) ^ 2.1000

Water 74.9613

Potassium sorbate 0.1300 Sodium benzoate 0.1000

Phosphoric acid 0.0250 (a), (b) = see Example 1 (f) Avisel 581, DMC, Inc.

20

The product is essentially the same as in Example 1 except that the water is heated to only 71 ° C and the oil is heated to only 54 ° C.

The penetrometer reading of the finished product is 82 measured according to Example 1.

Example 6 This example illustrates the preparation of the following butter-flavored spread according to the present invention using a different emulsification system. Except for the composition, the procedure is the same as in Example 1. Spread 30 is prepared from the following materials in the amounts indicated.

22 69952

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 3 3.3 ° C 17.5000

Glyceryl lacto ester of fatty acid, lipophilic emulsifier ^ 5.0000

Octaglycerol monooleate, hydrophilic emulsifier (HLB = 13.0) 2.0000

Beta-carotene (30% in oil) 0.0050

Salt 1,6500 10 Butter flavor 0.0200 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 76.6743

Potassium sorbate 0.1300 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057

(c) and (d): see Example 1 20 (g): Durlac 100 WK

The obtained solidified spread has a penetrometer reading of 117 measured according to Example 1.

Example 7 This example illustrates the preparation of the following butter-flavored spread according to the present invention using soybean oil and a smaller amount of polysorbate 60 than in Example 1. The procedure is the same as in Example 1. The spread was prepared from the following materials in the indicated amounts.

69952 23

Ingredient Quantity (parts by weight)

Soybean oil, partially hydrogenated (19,2500 ia)

Mono- and triglycerides 0.5000

Polysorbate 60 ^ 0.2500 5 Beta-carotene (30% in oil) and vitamins 0.0050

Salt 1.6500

Butter flavor 0.0200

Stabilizer ^ 1.0000 10 Stabilizer ^ 0.4000

Water 76.6743

Potassium sorbate 0.1300

Potassium benzoate 0.1000

Phosphoric Acid 0.0150 Calcium Disodium EDTA 0.0057 (a), (b), (c) and (d) L See Example 1 (h) TEM-Plus 95, Swift, Inc.

The resulting application has a pentrometer reading of 199 units 20 measured as shown in Example 1.

Example 8 This example illustrates the preparation of the following butter-flavored spread according to the present invention using polysorbate 80 instead of the small amount of polysorbate 60 used in Example 7. The procedure is the same as in Example 7. The spread is prepared from the following ingredients in the indicated amounts.

TT

69952 24

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 3 3.3 ° C 19.2500

Mono- and dihydrides ^ 0.5000 5 Polysorbate 80 ^ 0.2500

Beta-carotene (30% in oil) and vitamins 0.0050

Salt 1.6500

Butter flavor 0.0200 10 Stabilizing agent 1.0000

Stabilizer ^ 0.4000

Water 76.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000 Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057 (a), (c) and (d): see Example 1 (i): Durfax 80.

The resulting application has a penometer reading of 182 units measured according to Example 1.

Example 9 This example illustrates the preparation of a sponge-flavored spread according to the present invention.

25 The details of the procedure are the same as in Example 1. The main difference is that non-butter flavorings are added as flavors and the amount of polysorbate 60 is reduced.

The spread is made of the following materials in the indicated quantities.

25 69952

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^^ 0.2500

Caramel color 1.0000

Salt 2,0000

Mushroom powder ^ 2.0000

Onion powder0.5000 10 White pepper ^ 0.5000 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 72,1993

Potassium sorbate 0.1300 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 20 (j) = Beatrice Nature Tone; (k) McCormick; (1): McCormick.

Example 10 This example illustrates the preparation of a garlic flavored spread in accordance with the present invention. The details of the procedure are the same as in Example 1.

25 The main difference is that non-butter flavorings are used and the amount of polysorbate 60 is reduced.

The spread is made from the following materials in the amounts shown.

69952 26

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.2500

Beta-cathotene (30% in oil) and vitamins 0.0050

Salt 2,0000

Garlic powder ^ 4,5000 10 Garlic flavor 0.5000 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 71,1943

Potassium sorbate 0.1300 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 20 (m): McCormick; (n) D&O Spisoseal

Example 11 This example illustrates the preparation of a home-cheese flavored spread according to the invention. The details of the procedure are the same as in Example 1. The main difference is that non-butter flavors are added and the amount of polysorbate 60 is reduced.

The spread is prepared from the following ingredients in the amounts shown.

27 6 9 9 5 2

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.2500

Titanium dioxide 0.0300

Salt 2,0000

Homemade Cheese Spice Blend ^ 3.8400 (c)

Stabilizer 1.0000 10 Stabilizer ^ 0.4000

Water 72.1300

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 (o) Hidden Valey Ranch Style, The H.R.V. Company

Example 12 This example illustrates the preparation of an acidic cream flavored spread according to the present invention. The details of the procedure are the same as in Example 1. The main difference is that non-butter flavors are added and the amount of polysorbate 60 is reduced.

25 The spread is prepared from the following ingredients in the amounts shown.

28 69952

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 3 3.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.2500

Titanium dioxide 0.1300

Salt 2,0000

Sour cream powder ^ 1.2000

Stabilizer ^ 1.0000 10 Stabilizer ^ 0.4000

Water 75.2193

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 (p) Boede sour cream powder ^ 66.

Example 13 This example illustrates the preparation of bacon-flavored spreads in accordance with the present invention. The details of the procedure are the same as in Example 1. The main difference is that bacon flavors are used and the amount of polysorbate 60 is reduced.

The preparation is made from the following ingredients in the amounts shown.

69952 29

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.2500

Caramel color 1,5000

Salt 2,0000

Artificial bacon flavor1,0000 (c)

Stabilizer 1.0000 10 Stabilizer ^ 0.4000

Water 73.6993

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 15 Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 (q): alex fries 2300 Example 14 manufacturing. The details of the procedure are the same as in Example 1. The main difference is that a different flavor is used and the amount of polysorbate 60 is reduced.

25 The spread is prepared from the following ingredients in the amounts shown.

I..

69952 30

Ingredient Quantity (parts by weight)

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 5 Polysorbate 60 ^ 0.2500

Titanium dioxide 0.0300

Salt 1.6500 (r)

Artificial yoghurt flavor 1.0000 (c)

Stabilizer 1.0000 / j \ 10 Stabilizer '0.4000

Water 73.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057 (a), (b), (c) and (d): see Example 1 (r) alex fries φφ 8Q0.

Example 15 A comparison was made between the product prepared according to Example 1, a conventional margarine product (both soft and hard margarine) and a commercial dietary margarine substitute. Margarine usually contains:

Ingredient Amount (parts by weight) 25 Partially hydrogenated vegetable oil 80,000

Lecithin 0.100

Mono- and diglycerides 0.150 Dyes, flavors, vitamins 0.020

Solid dairy products 1,600 30 Salt 2,000

Water 16,130

To make margarine, oil (54 ° C) and water (10 ° C) are usually mixed together either in a line or in an emulsion tank. The emulsion is pumped through a series (usually 35 3) of surface scraper cooling heat exchangers. The mixer 31 69952 ("B" unit) is usually placed between the second and third heat exchangers or after the third heat exchanger to promote crystallization. The product is usually packaged at a temperature of 4.4-10 ° C.

5 Margarine prepared in this way is generally available in two types - soft, sold in plastic cases called cans, and packaged, sold in packages such as butter. Dietary margarine substitute usually contains: 10 Ingredient Amount (parts by weight)

Partially hydrogenated vegetable oil

Monoglyceride 0.50

Lecithin 0.10

Vitamins, mixture of colors and flavors 0.01 15 Water 57.78

Salt 2.0 Preservatives 0.21

To form dietary margarine, a water-in-oil emulsion is prepared by mixing the oil phase (49 ° C) with the water-20 phase (35 ° C) in an emulsion tank. The emulsion is pumped through a series (usually 3) of surface scraper-heat exchanger freezers. The stirrer ("B" unit) is usually placed between the second and third heat exchangers or after the third heat exchanger to promote crystallization. The product is usually packaged at a temperature of 21-24 ° C.

Diet products made in this way are usually only available in soft, sold in small plastic cases called jars. Using the product of Example 1, commercial soft margarine, commercial hard margarine and commercial dietary margarine substitute, penetrometer readings were measured as described in Example 1.

32

Penetrometer readings at 4.4 ° C 6 9 9 5 2

Area Average

Example 1 117-143 130 5 Soft margarine 103-174 131

Hard margarine 80-133 113

Dietary margarine substitute 135-180 155

Claims (5)

69952 33 A process for preparing a low-fat food product in the form of a spread, characterized in that it comprises the steps of: (1) preparing an oil-in-water emulsion by mixing a dispersed phase containing 5-40% fat by weight of the emulsion, having an SFI (solid fat index) profile is in the following range: 10 10 ° C to 40-80% 21 ° C to 25-50% 33 ° C to <10%, with a continuous aqueous phase containing a stabilizer and an emulsifying system consisting of 15 lipophilic emulsifiers and a hydrophilic an emulsifier combination using an emulsifying system of 0.3-4.0% of the total weight of the spread and both lipophilic and hydrophilic emulsifiers present in an amount of at least 0.05% of the total weight of the spread 20, with relative and total amounts of emulsifiers and stabilizer effective to form a stable emulsion and product , which is solid at 4 ° C, where all a the ingredients are thoroughly mixed together at a temperature where the fat remains liquid, before emulsification, 25 (2) the emulsion is homogenized at 49-88 ° C and rapidly cooled after homogenization to below 21 ° C, and (3) the emulsion is cooled under conditions in which it solidifies to form a product which is solid at 4 ° C, whereby the emulsion is stirred during or after cooling to promote crystallization and solidification. A method according to claim 1, characterized in that the lipophilic emulsifier and other fat-soluble ingredients are mixed with the fat at a temperature at which a uniform mixture is formed before preparing the emulsion. 34 69952 Method according to Claim 1 or 2, characterized in that the fat constitutes 10 to 30% of the total weight of the spread. Process according to one of the preceding claims, characterized in that the fat is partially hydrogenated vegetable oil. Method according to one of the preceding claims, characterized in that the stabilizer constitutes 0.1 to 3.0% of the total weight of the spread. 35 Patentkrav 6 9 9 5 2