GB2280196A

GB2280196A - "A spread"

Info

Publication number: GB2280196A
Application number: GB9412348A
Authority: GB
Inventors: Theresa O'brien; Liam Doyle; Eugene Corcoran; Callaghan O'flynn; Seamus Mcloughlin; Vera Tierney
Original assignee: Petrella Ltd
Current assignee: Petrella Ltd
Priority date: 1993-06-18
Filing date: 1994-06-20
Publication date: 1995-01-25
Anticipated expiration: 2014-06-20
Also published as: GB9412348D0; GB2280196B

Abstract

An edible spread with good spreadability, texture and organoleptic properties contains an aqueous phase which may be a non-gel forming composition. The aqueous phase comprises from 0.1% to 30% by weight of fibre, 0.1% to 4% of a thickening agent, especially an alginate, and.01% to 10% of a protein, especially a caseinate. The fat phase has from 5% to 60%, most preferably about 20% by weight of fat, and an emulsifier system including monoglycerides and polyglycerol esters which are preferably present in approximately equal amounts of 0.5% by weight.

Description

"A food product" The present invention relates to an edible spread containing more than 5% by weight of fat and comprising a continuous fat phase and an aqueous phase.

Many different edible spreads having a fat content of around 40% by weight are known. Some spreads are also known with fat contents of approximately 20%. Spreads which may have a very low fat content are also described in our EP-509707A.

There is a continuing need for spreads comprising a continuous fat phase having small amounts of fat. It is however very difficult to achieve an acceptable spread with small amounts of fat. The spread must have suitable spreadability, must not be subject to microbiological deterioration and should not release moisture when it is being spread. A spread must also be spreadable straight from the refrigerator while remaining stable at room temperature. Further, the spread must have good flavour and organoleptic properties generally when eaten.

According to the invention, there is provided an edible spread containing a continuous fat phase and an aqueous phase; the aqueous phase comprising from 0.1% to 30% by weight of vegetable fibre in the spread and an amount of a thickening agent to thicken the aqueous phase; the fat phase comprising from 5% to 60% by weight of fat in the spread and a compatible amount of an emulsifier system.

In one embodiment of the invention, the aqueous phase is a non-gel forming composition.

In a particularly preferred embodiment of the invention the thickening agent comprises an alginate. The alginate may be present in an amount of from 0.01% to 4% by weight of the spread. Preferably the alginate is present in an amount of from 0.1% to 2%, by weight of the spread. It is preferred that the alginate is sodium alginate.

In a particularly preferred embodiment of the invention the vegetable fibre is present in an amount of from 3% to 20%, most preferably from 3% to 15% by weight of the spread.

In one particularly preferred embodiment of the invention the spread includes from .01% to 10% by weight of a protein, especially a caseinate.

Preferably, the caseinate is present in an amount of from .01% to 5%, most preferably from .05% to 3% by weight.

In a preferred embodiment of the invention the spread includes from 0.05% to 4%, most preferably from 0.75% to 2.25% by weight of sodium chloride.

In a preferred embodiment of the invention the fat is present in an amount of from 5% to 40%, most preferably from 10% to 30%, and especially, approximately 20% by weight of the spread.

In a particularly preferred embodiment of the invention the emulsifier system includes monoglycerides. Preferably the emulsifier system also includes polyglycerol esters.

In a particularly preferred arrangement the emulsifier system comprises monoglycerides and polyglycerol esters which may be present in amounts of from 10:1 to 1:10 by weight, most preferable in approximately equal amounts by weight, such as approximately 0.5% by weight of the spread.

Preferably the spread also includes flavouring agents such as butter, margarine, dairy cheese, chocolate, hazelnut, garlic and/or savoury flavours.

The invention will be more clearly understood from the following description thereof given by way of example only.

Example 1 A spread containing approximately 20% of a continuous fat phase and approximately 80% of an aqueous phase was prepared by mixing an aqueous phase and a fat phase of the following compositions. % are by weight of the spread.

Aqueous Phase 1.7% Sodium Chloride 0.2% Potassium Sorbate 0.05% Sodium Caseinate 5.0% Vegetable Fibre (Fibruline2) 1.0% Sodium Alginate (Sobalg FD1505Th) 72.05% Water Fat Phase 0.5% Monoglycerides (Dimodan LS2) 0.5% Polyglycerol Ester (Triodan R90) 19.0% Fat The water was heated to 800C and the aqueous phase ingredients were solubilised in the water with vigorous mixing. The aqueous phase was then pasteurised at 800C.

To prepare the fat phase the fat was heated to 550C - 600C and the emulsifiers were added.

The aqueous phase was then added to the fat phase to form an emulsion at 55 to 600C. The emulsion was then crystallised using a scraped surface heat exchanger and packed at 100C.

The fat continuous spread thus obtained had good spreadability, texture and organoleptic properties.

Example 2 Example 1 was repeated except that the aqueous phase had the following composition.

Aqueous Phase 1.7% Sodium Chloride 0.2% Potassium Sorbate 0.05% Sodium Caseinate 10.0% Vegetable Fibre (Raftiline LS) 0.5% Sodium Alginate (Sobalg FD1505E) 67.55% Water The fat continuous spread thus obtained had good spreadability, texture and organoleptic properties.

Example 3 Example 1 was repeated except that the aqueous phase had the following composition.

Aqueous Phase 1.7% Sodium Chloride 0.2% Potassium Sorbate 0.05% Sodium Caseinate 10.0% Vegetable Fibre (Raftiline SOT2) 0.1% Sodium Alginate (Sobalg FD155E) 67.95% Water The fat continuous spread thus obtained had good spreadability, texture and organoleptic properties.

Example 4 Example 1 was repeated except that the aqueous phase had the following composition.

Aqueous Phase 1.7% Sodium Chloride 0.2% Potassium Sorbate 0.05% Sodium Caseinate 20.0% Vegetable Fibre (Raftiline LS2) 0.5% Sodium Alginate (Sobalg FD1505TM) 57.55% Water The fat continuous spread thus obtained had good spreadability, texture and organoleptic properties.

Example 5 Example 1 was repeated except that the aqueous phase had the following composition.

Aqueous Phase 1.7% Sodium Chloride 0.2% Potassium Sorbate 2.0% Sodium Caseinate 10.0% Vegetable Fibre (Raftiline LOTH) 0.5% Sodium Alginate (Sobalg FD1505Th) 65.6% Water The fat continuous spread thus obtained had good spreadability, texture and organoleptic properties.

It will be appreciated that while alginate is mentioned as a particularly preferred thickening agent it may be possible to use other thickening agents as an alternative to or in addition to alginate. Such thickening agents include carrageenan, xanthan gum, pectin, guar gum, locuct bean gum, carboxymethylcellulose, modified starches, gellan, agar, gum arabic, karaya and tragacanth.

It-will also be appreciated that if protein is used it may be selected from one or more of : milk protein, caseinates, whey proteins, gelatin, soya protein, wheat protein and the like.

The invention is not limited to the embodiments hereinbefore described which may be varied in detail.

Claims

1. An edible spread containing a continuous fat phase and an aqueous phase; the aqueous phase comprising from 0.1% to 30% by weight of vegetable fibre in the spread and an amount of a thickening agent to thicken the aqueous phase; the fat phase comprising from 5% to 60% by weight of fat in the spread and a compatible amount of an emulsifier system.

2. An edible spread as claimed in claim 1 wherein the aqueous phase is a non-gel forming composition.

3. A spread as claimed in claim 1 or 2 wherein the thickening agent comprises an alginate.

4. A spread as claimed in claim 3 wherein the alginate is present in an amount of from 0.01% to 4% by weight of the spread.

5. A spread as claimed in claim 3 or 4 wherein the alginate is present in an amount of from 0.1% to 2% by weight.

6. A spread as claimed in any of claims 3 to 5 wherein the alginate is sodium alginate.

7. A spread as claimed in any preceding claim wherein the vegetable fibre is present in an amount of from 3% to 20% by weight.

8. A spread as claimed in any preceding claim wherein the vegetable fibre is present in an amount of from 3% to 15% by weight.

9. A spread as claimed in any preceding claim including from .01% to 10% by weight of protein.

10. A spread as claimed in any preceding claim including from .01% to 5% by weight of protein.

11. A spread as claimed in any preceding claim including from .05% to 3% by weight of protein.

12. A spread as claimed in any of claims 9 to 11 wherein the protein is a caseinate.

13. A spread as claimed in any preceding claim wherein the spread includes from 0.05% to 4% by weight of sodium chloride.

14. A spread as claimed in any preceding claim wherein the spread includes from 0.75% to 2.25% by weight of sodium chloride.

15. A spread as claimed in any preceding claim wherein the fat is present in an amount of from 5% to 40% by weight.

16. A spread as claimed in any preceding claim wherein the fat is present in an amount of from 10% to 30% by weight.

17. A spread as claimed in any preceding claim wherein the fat is present in an amount of approximately 20% by weight.

18. A spread as claimed in any preceding claim wherein the emulsifier system includes monoglycerides.

19. A spread as claimed in any preceding claim wherein the emulsifier system includes polyglycerol esters.

20. A spread as claimed in any preceding claim wherein the emulsifier system comprises monoglycerides and polyglycerol esters.

21. A spread as claimed in claim 16 wherein the weight ratio of monoglycerides to polyglycerol esters is from 10:1 to 1:10.

22. A spread as claimed in claim 20 or 21 wherein there are approximately equal amounts by weight of monoglycerides and polyglycerol esters.

23. A spread as claimed in any of claims 18 to 22 wherein the monoglycerides emulsifier is present in an amount of approximately 0.5% by weight.

24. A spread as claimed in any of claims 19 to 23 wherein the polyglycerol esters emulsifier is present in an amount of approximately 0.5% by weight.

25. A spread as claimed in any preceding claim wherein the spread includes flavouring agents such as butter, margarine, dairy cheese, chocolate, hazelnut, garlic and/or savoury flavours.

26. A spread substantially as hereinbefore described with reference to the examples.