GB2205849A - Low fat spread and process for producing same - Google Patents

Abstract

A low fat spread comprising an emulsifying agent and protein comprises gelatin and unmodified or modified starch in the disperse waterphase. The gelatin used is preferably gelatin capable of forming a 3 wt%'s gel in water having a melting range of 20-30 DEG C; the preferred starch is physically modified starch. The process for producing such low fat spread is essentially a process in which the waterphase is prepared in a one vessel operation whereby all ingredients are added while maintaining the pH at a value from 5.5-6.0.

Description

Low fat spread and process for producing same.

The present invention concerns a low fat spread and a process for producing such a low fat spread.

In low fat spreads of the type in question the fatty phase generally is derived from edible oils, generally non-dairy edible oils, while the disperse waterphase comprises dairy derived proteins. Such low fat spreads are required to have a good emulsion stability over a wide range of temperatures for a long period, In particular the stability has to be good in a temperature range of from refrigerator temperature or lower up to room temperature; at normal mouth temperature however the emulsion has to be instable in order to release the flavour components, which are contained in the waterphase, upon eating for instance bread comprising a thin layer of the low fat spread concerned.

A low fat spread of the type concerned is known from British patent 1 564 800.

The low fat spread described there comprises in the waterphase a gelling agent having a melting point between 25and 35OC and in particular the gelling agent used is gelatin or Danish agar, Said known fat spread however has a disadvantage that the emulsion stability is not optimal over the whole range of normal use temperature and that furthermore the product has a less attractive appearance, due to a lower gloss level.

The present invention has as an object to provide a low fat spread of improved stability over the whole range of normal use temperature and with an improved gloss.

Accordingly the present invention provides a low fat spread comprising an emulsifying agent, a disperse protein containing water phase constituting 35-70 wit4, preferably 55 65% of the total emulsion, the balance being a continuous fatty phase; said waterphase further comprising gelatin in combination with starch and optional hydrocolloids.

Surprisingly it has been found that by combining gelatin with starch a product may be obtained showing a considerably improved stability over the whole range of temperature in combination with an improved appearance of the product in terms of gloss.

In particular in the low fat spread according to the invention, the gelatin used is gelatin, capable of forming a 3 wt%'s gel in water having a melting range of 20-230C while the starch used is chosen from untreated starch and modified starch; the latter being preferably physically modified starch.

The low fat spread according to the invention preferably will have a waterphase of which the pH is between 5,5 and 6,0.

Of the preferred gelatin used the content in the low fat spread will be 1,0-6,0 wt% and the starch content will be 1,0-3,0 wt%. The protein content of the low fat spread according t.n the invention will generally be 0,5-6.0 wt%. The weight ratio bewteen gelatin and starch may range from 1:5 to 5:1; an expedient ratio being 1:1.

The pH of the product is ideally 5,5-6,0 as a lower pH has often been held responsible for premature incipient oxidative rancidity and "fishy taste" in this kind of products particularly in products having 0,68 salt or more.

A lower range of pH would be favourable to suppress bacteriological growth: because of above mentioned problems however such a lower pH is not attractive. By adding salt and by pasteurising the product problems arising from bacteriological contamination in certain ingredients is proventcd. Depending on the food laws also an preservative such as potassiumsorbate may be added.

In products such as the present low fat spread the higher water content often constitutes a problem in terms of stabilisation of the waterphase. The dispersion should not be too fine in order to attain an easy breakdown of the emulsion and flavour release in the mouth which limits the possibility of the use of emulsifying agents.

On the other hand a Coarse and loose emulsion interferes with the wanted spreadability with the knife; in very bad cases spreading may lead to visible separation of water.

The colloidal proteins of milk, in this case present in the waterphase will promote the formation of an oil in water emulsiontype instead of the required water in oil form; the introducLion of milkyrutrins therefore in general aggravates the problem of stabilising the product.

As stated above introduction of gell.atin of a particular melting range did not completely make it possible to meet the requirement of stability on one hand and destabilisation at mouth temperature on the other hand.

The present applicant has now found surprisingly that the use of a combination of gelatin and starch give a considerable improvement in terms of stability, mouth feel and gloss of the product.

In particular gelatin with a melting range of a 3wt% water based gel, 20-230C in combination with starch provides an excellent mouthfeel of the product and stabilisation of the product from refrigerator temperature (5or) up to normal use temperatures, with the melting range of the fatty phase determining the maximum use temperature 0 (20 and upwards).The gloss of the product thus obtained is much improved.

As a measure for the quality of a water in oil emulsion obtained the electrical conductivity may be used; the electrical conductivity of an emulsion comprising exclusively gelatin in the waterphase has a considerable hishe nductivity than an emulsion comprising the same weight amount of gelatin plus starch.

The present invention also relates to a process for preparing a low fat spread according to the invention as described above.

In the earlier mentioned British patent specification 1 564 800 a process for preparing a low fat spread is described essentially comprising the steps of preparing separately a solution of a gelling agent at a pH of 1-7 and a solution of milk or vegetable proteins and deflocculation agents at neutral pH and combining the solutions obtained optionally adjusting the pH at a value from 4,0-6,8.

Subsequently the combined wmtcrphase is emulsified together with the fatty phase.

The present invention has as a goal to provide a more simple procedure of preparing the emulsion of water in oil.

This goal is attained with the process according to the invention in which the waterphase is prepared by taking up the required amounts of gelatin, starch, milk-protein comprising material and optional other materials in water of 35-85 C preferably 50-60 C in one and the same mixing vessel and adding an acceptable organic acid in such a way that during preparation of the waterphase the pH thereof is maintained in the range of 5.5-6.0 and emulsifying the waterphase thus obtained in the fatty phase using an emulsifying agent.

It has appeared that by taking care to maintain the pH during the whole water-phase preparation between 5,5 and 6,0 said preparation may be carried out in one step in one vessel instead of in two separate steps as described in the prior art.

Further it has appeared that the normally carried out pasteurisation (15-45 min; 80-95 C) may take place either on the waterphase alone or on the complete water in oil emulsion.

Low amounts of other hydrocolloids are optionally used for adjustment of the water phase.

The invention will now be illustrated by means of the following examples.

Example 1.

A low fat spread was prepared having the following ingredients: Waterphaset water 520 kg Salt 12 kg Hydrocollloids 4 kg (xanthan + locustbean gum) Gelatin 18 kg Potassium sorbate 3 kg Skimmed milk powder 24 kg Lactic acid 1 kg Physically modified 18 kg starch Total 60O kg Fatty phase: A tub margarine fat blend with a solid fat index {established with NMR) of 14% at 200 and of 8* at 300C containing B kg monodiglycerides and carotene as colour: 400kg.

Waterphase preparation: A vessel was filled with the necessary amount of water at 600C and with agitation were added skimmed milk, starch, gelatin, hydrocolloids, salt, preservative and acid.

In batching solutions in water were used for the ingredients.

By addition of lactic acid, the pH was maintained in the range of 5,5-6,0 during the whole preparation.

The prepared waterphase was subjected to a pasteurisation during 30 min. at 850C; thereafter the waterphase was cooled to 55-60 ; the pH was 5,5.

This way of operation in which pasteurisation is carried out of a solution having a pH of 5,5 has appeared very attractive as at such a pN value (in general 5,5-6,5) the decomposition of in particular gelatin as a result of high temperature is minimal.

Emulsion preparation: The waterphase prepared was added with agitation to the fatty phase, having a temperature of about 55or.

The preemulsion batch thus formed was subsequently treated in a scraped-wall cooler in the usual way to a final temperature of 12 0C and packed in tubs The product showed a good stability at 20-250C and had an excellent mouthfeel and a very attractive appearance in terms of colour and gloss.

ExamPle 2.

The complete emulsion according example 1 was prepared, however the complete emulsion was pasteurised instead of pasteurising only the prepared waterphase.

The properties of the product obtained were identical to the properties of the products example 1.

Both in example 1 and example 2 the hydrocolloids used are hydrocolloids, which are normal for this type of product and may comprise products like locust bean gum, xanthan gum, carrageenan, pectin etc.

Claims (12)

Claims.

1. Low fat spread comprising an emulsifying agent, a disperse protein containing water phase constituting 35-70 wt%, preferably 55-65 wt% of the total emulsion, the balance being a eOiltiXluQub fatty phase, said waterphase further comprising gelatin in combination with starch and optional hydrocolloids.

2. Low fat spread according to claim 1 in which the gelatin used is gelatin capable of forming a 3 wt%1s gel in water having a melting range of 20-230C while the starch is chosen from untreated starch and modified starch.

3. Low fat spread according to claim 2 in which the modified starch is physically modified starch.

4. Low fat spread according to claim 1-3 having a water phase of which the pH is between 5,

5 and

6.0, 5. Low fat spread according to claim 1-4 having a gelatin content of 1,0-6,0 wt% and a starch content of 1,03,0 wit%, 6. Low fat spread according to claims 1-5 having a protein content of 0.5-6 wt%.

7. Low fat spread substantially as described in any one of the examples.

8. Process of preparing a low fat spread according to any one of the claims 1-7 in which the waterphase is prepared by taking up the required amounts of gelatin, starch, milkprotein comprising material and optional other materials in water of 35-85 0C, preferably 50-60 C, in one and the same mixing vessel and adding an acceptable organic acid in such a way that during preparation of the waterphase the pH thereof is maintained in the range of 3.5-6.0 and emulsifying the waterphase thus obtained in the fatty phase using an emulsifying agent.

9. Process according to claim 8 in which a pasteurisation during 15-45 min. is carried out at a temperature of 80-950C and preferably 30 min at 85-90OC after which is cooled to 55-600C.

10. Process according to claim 9 in which the-prepared waterphase is pasteurized prior to emulsifying thereof.

11. Process according to claim 9 in which the complete emulsion is pasteurized after emulsifying the waterphase in the fatty phase.

12. Process substantially as described in any one of the examples.