GB2113523A

GB2113523A - Sweet spread

Info

Publication number: GB2113523A
Application number: GB08226387A
Authority: GB
Inventors: Paul Banziger; Heinrich Tinner
Original assignee: Unilever PLC
Current assignee: Unilever PLC
Priority date: 1981-09-18
Filing date: 1982-09-16
Publication date: 1983-08-10
Also published as: GB2113523B

Abstract

A sweet spread, particularly a water-in-oil emulsion containing honey, having a good appearance and good organoleptic properties is obtained by dispersing honey in a fat substantially free from free fatty acids and substantially free from triglycerides comprising a fatty acid residue with 2-14 carbon atoms. The honey is preferably incorporated as a mixture of crystallized honey and honey powder. Part of the honey can be replaced by dextrose or fructose with an average particle size ranging from 50 to 100 microns.

Description

SPECIFICATION Sweet spread The invention reiates to a sweet spread, particularly a water-and-oil containing emulsion which contains honey.

There is a steadily growing need of convenience food which has good organoleptic properties and consists of healthy and preferably natural ingredients. Honey is such a food ingredient which is highly appreciated because of its pleasant taste and its content of easily digestable sugars, minerals such as calcium, magnesium, iron, manganese, phosphor, copper, nickel and other minor components which have positive physiological effects.

One of the problems associated with the use of honey as a spread is that it has the tendency to "run" or drip off the slice of bread, cracker or pancake when it is in liquid form and it is difficult to spread when it is present in crystalline form.

Another problem associated with the use of honey which has been heated to make it spreadable is its susceptibility to syneresis.

Last, but not least, many people find honey too sweet on consumption.

It has been proposed to incorporate honey in fat, butter or margarine to produce a fat-based spread.

The process involved dissolving honey, which predominantly consists of water-soluble sugars, in the aqueous phase of the emulsion. The product obtained was, however, translucent and has a greasy, sleek appearance. Moreover, the product was found to be too sweet and the honey flavour impact was insufficient. Often the presence of honey was not sufficiently perceived and identified.

Another frequently occurring problem was the rather soapy taste of the product.

Applicants have found a composition which does not display the above disadvantage to an appreciable extent.

The spread according to the invention is based on a fat substantially free from fatty acids and substantially free from triglycerides comprising fatty acid residues with 2 - 14 carbon atoms, in which honey is dispersed. The fat can be used as such or may constitute the continuous or dispersed phase of an oil-and water-containing emulsion, particularly of the W/O type and ideally a conventional margarine or a low calorie margarine containing 40-60% of fat.

It is believed that the soapy taste is attributable to hydrolysis of fat resulting in the formation of free fatty acids and that fats containing an appreciable amount of short-chain fatty acids i.e. fatty acids of 2-14 carbon atoms are responsible for said soapy taste. Such fats include e.g. the so-called "laurics", such as palm kernal oil, coconut oil and babassu oil.

The fat or fat blend to be used shoud preferably have the consistency of butter and have a fat solids content preferably within the following ranges expressed in N-values measured by nuclear magnetic resonance analysis according to the procedure described in JAOCS 1971 (48), page 7, A. J. Haighton et al: N10 = 30-55 N20 = 10-20 N30 7 N40 S 1 The fat or fat blend used preferably has a hardness (C-value expressed in g/cm2) which is comparable to that of natural butter, i.e. between 1500 and 4000 g/cm2 measured at 5"C according to the method described in JAOCS 36(1959), p. 345-348. The fat used may contain in some instances 1-30% of a finely dispersed inert gas, such as nitrogen.

In the sweet spread according to the invention at least part of the honey is used in crystallized form since this imparts a slight graininess, helping the consumer to perceive and identify honey in the product.

Applicants have found that a good honey flavour impact was achieved by incorporating in the spread a certain amount of a honey powder, which is preferably produced under mild conditions such as vacuum drying at ambient temperature. The proportion of crystallized honey to honey powder may range from 1-5:1 and is preferably 3-5:1.

The total amount of honey incorporated in the spread may vary between 5 and 70%, preferably between 20 and 60%, based on the total composition. To prevent the occurrence of large air bubbles, it is useful to de-aeratethe emulsion i.e. the margarine containing honey.

Applicants have further found that the problem of translucency and the too pronounced sweet taste can be considerably reduced when the honey is dispersed in the fat or in the final water-in-oil emulsion or margarine, ratherthan in the aqueous phase.

Although honey constitutes the main and preferred additive of the spread, it is possible to replace part of the honey and particularly part of the crystallized honey by e.g. dextrose or fructose of an average particle size preferably ranging from 50-100 microns.

The invention will now be illustrated in the following Example.

Example A margarine of the following composition was produced: Fat phase 83.8 Emulsifier 0.35 Bact. soured milk 5.0 Salt 0.1 K-sorbate 0.15 Water 10.6 100.0 The fat blend consisted of 10% hydrogenated palmoil (m.p. 43 C), 65% hydrogenated rapeseed oil (m.p. 30-37"C) and 25% sunflower oil.

A premix consisting of 80% crystallized honey and 20% freeze-dried honey powder was prepared.

The margarine (50 g) was warmed up to 25"C and the premix (50 g) was kneaded with the margarine, using a planetary mixer. To prevent the occurrence of big air bubbles, the mixture was de-aerated.

The product was subjected to a panel of experts.

The organoleptic properties were found to be excel lent (no soapy taste and the taste was not too sweet).

The product was easily spreadable and dispiayed no exudation at 20"C.

Claims

1. A sweet spread, comprising (1) a fat substantially free from free fatty acids and substantially free from triglycerides comprising a fatty acid residue with 2-14 carbon atoms, and (2) honey dispersed in the fat.

2. A sweet spread according to claim 1, in which the spread is a water-in-oil emulsion wherein the fat constitutes the continuous phase.

3. A sweet spread according to claim 2, in which the fat content in the water-in-oil emulsion is at least 40 percent.

4. A sweet spread according to claim 1, in which the honey is dispersed in fat substantially free from water.

5. A sweet spread according to claim 1, in which the fat contains 1-30% of a finely dispersed inert gas.

6. A sweet spread according to claim 1, in which a fat is used having the following solids content: N1o = 30- 55, N20 = 10- 20, N30 = < 7 and N40 = 4;1.

7. A sweet spread according to claim 1, in which the fat has a hardness C-value at 5"C ranging from 1500-4000 g/cm2.

8. A sweet spread according to claim 1, in which at least part of the honey is present in crystallized form.

9. A sweet spread according to claim 1, in which the honey is present as a mixture of crystallized honey and honey powder.

10. A sweet spread according to claim 8, in which the ratio of crystallized honey powder ranges from 1-5:1.

11. A sweet spread according to claim 1, in which the honey is present in an amount ranging from 5 to 70%, based on the total composition.

12. A sweet spread according to claim 11, in which the honey is present in an amount ranging from 20 to 60%, based on the total composition.

13. A sweet spread according to claim 1, further comprising dextrose or fructose with an average particle size ranging from 50-100 microns.

14. A process for producing a sweet spread according to any one of the preceding claims 1-13, which comprises dispersing honey in a fat substantially free from free fatty acids and substantially free from tirglycerides comprising a fatty acid with 2-14 carbon atoms.

15. A process acoording to claim 14, in which the honey is dispersed in a fat of a temperature higher than 15"C.

16. A process according to claim 15, in which the temperature of the fat ranges from 20 to 30"C.

17. A process according to claim 14, in which the mixture is de-aerated.

18. A process according to any one of the preceding claims 13-16, which comprises (a) producing a water-in-oil emulsion containing at least40% fat; (b) producing a premix comprising crystallized honey and honey powder; (c) kneading the premix with the water-in-oil emulsion.