GB2356789A - A composition for adding an additive to a food product - Google Patents
A composition for adding an additive to a food product Download PDFInfo
- Publication number
- GB2356789A GB2356789A GB0024098A GB0024098A GB2356789A GB 2356789 A GB2356789 A GB 2356789A GB 0024098 A GB0024098 A GB 0024098A GB 0024098 A GB0024098 A GB 0024098A GB 2356789 A GB2356789 A GB 2356789A
- Authority
- GB
- United Kingdom
- Prior art keywords
- emulsifier
- stabiliser
- composition
- ingredient
- additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 74
- 239000000654 additive Substances 0.000 title claims abstract description 31
- 230000000996 additive effect Effects 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 82
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 47
- 239000003381 stabilizer Substances 0.000 claims abstract description 47
- 238000000034 method Methods 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 238000002844 melting Methods 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 230000003019 stabilising effect Effects 0.000 claims description 5
- 230000001419 dependent effect Effects 0.000 claims 1
- 230000008018 melting Effects 0.000 abstract description 5
- 239000006185 dispersion Substances 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 25
- 235000019197 fats Nutrition 0.000 description 25
- 239000000047 product Substances 0.000 description 7
- 229920000161 Locust bean gum Polymers 0.000 description 5
- 235000019264 food flavour enhancer Nutrition 0.000 description 5
- 235000010420 locust bean gum Nutrition 0.000 description 5
- 239000000711 locust bean gum Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 3
- 229940113118 carrageenan Drugs 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 2
- 238000010951 particle size reduction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 150000003445 sucroses Chemical class 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A composition for adding an additive to a food product such as a liquid comprises a first ingredient comprising the additive which is dispersed or dissolved in and a second ingredient comprising a fat material. The additive preferably comprises an emulsifier and/or stabiliser. The additive is preferably present in 40-80% w/w, e.g. 64-68% w/w and the ratio of emulsifier to stabiliser is most preferably 68:32. An agent such as a high melting point fractionated fat may be present to aid solidifying of the composition. A method of producing such a composition comprises mixing the first and second ingredients to give a dispersion. Mixing may be carried out at 25-75{C, preferably 55-70{C, over a period of 24 hours, preferably 2 hours. The ingredients may be ground to a particle size of less than 20 žm during mixing. The composition may additionally comprise a flavouring or colouring additive.
Description
2356789 A Cqmposition For Use In Adding An Additive To A 11guid This
invention relates to compositions for use in adding additives to liquids. More particularly but not exclusively, this invention relates to compositions for use in emulsifying and/or stabilising food products.
Many food products require use of emulsifiers and stabilisers in order to attain their optimum performance. Incomplete dispersion of the combination of ingredients is extremely common, an effect which may or may not be apparent during the mixing process.
Emulsifier and/or stabilisers can be dispersed by premixing with other dry solids (e.g. sugar) and sprinkling into the liquid mixture at, for example, SO Celsius with continuous stirring. This can be done either with or without premixing, but premixing is desirable because fewer problems are then experienced. In another method emulsifiers and stabilisers may be combined either by spray-chilling or agglomeration into small granules or coarse powder; these products are more consistent and disperse rather more easily (for example at lower temperatures and with easier mixing). The food is then homogenised using a pressure homogeniser; alternatively, homogenisation may be accomplished using high-speed homogeniser mixers.
Manufacturers experience many difficulties, which vary with the machinery, methods and levels of competence in production. Stabilisers (generally hydrocolloids or other long chain molecules with viscosity- enhancing and/or water-binding characteristics) can hydrate quickly with increase of viscosity so that further dispersion of grains is hindered; the ingredients may obviously disperse incompletely, with lumps of material which will not disperse. Other disadvantages are that a slime of non-dispersed emulsifier/ stabiliser may be retained in the mixing vessel, so that the food has received the incorrect active dosage. In such cases, in-line filters, where used, may become blocked with incorrectly dispersed ingredient (again indicating a reduced effective dosage) and the machinery will need to be stripped more 2 often. The difficulty can be much worse in some areas where old machinery is inadequate for correct mixing.
When the above occurs (which may not always be obvious at the mixing stage), the final product will be inconsistent, or be incorrectly stabilised or emulsified. Manufacturers will find unexplained products variation in mixes with the same formulation and processing, with consequent inefficiencies. The mouthfeel of the final product is affected, as is the structure and technical performance.
Modern processing systems attain better productivity in the case of many frozen products, if the mixture requires a minimum period of ageing (cool storage with gentle agitation to enable stabilisers, milk proteins etc. to achieve their full performance). Frequently measures to speed production will produce an obvious deterioration in product quality.
According to one aspect of this invention, there is provided a composition for use in adding an additive to a liquid, said composition comprising a first ingredient comprising the additive, and a second ingredient comprising a fat material, wherein the first ingredient is dispersed within the second ingredient.
Preferably, the additive comprises an emulsifier and/or a stabiliser.
According to another aspect of this invention, there is provided a composition for use in emulsifying and/or stabilising a food, said composition comprising a first ingredient comprising an additive in the form of a food grade emulsifier and/or a food grade stabiliser, and a second ingredient comprising a food grade fat material, wherein the first ingredient is dispersed within the second ingredient.
According to another aspect of this invention there is provided a method of producing a composition for use in adding an additive to a liquid, said 3 method comprising providing a first ingredient comprising the additive, providing a second ingredient comprising a fat material in liquid form, and mixing the first and second ingredients such that the first ingredient is dispersed within the second ingredient.
Preferably the additive comprises an emulsifier and/or a stabiliser.
According to another aspect of the invention, there is provided a method of producing a composition for use in emulsifying and/or stabilising a food product, the method comprising providing a first ingredient comprising a food grade emulsifier and/or a food grade stabiliser, providing a second ingredient comprising a food grade fat material, and mixing the first and second ingredients such that the first ingredient is dispersed within the second ingredient.
The second ingredient may be melted and the first ingredient may thereafter be added thereto. Alternatively, the, or at least some of the, first ingredient may be melted and the second ingredient added thereto.
Preferably, one embodiment of the method involves mixing the emulsifier and the stabiliser and thereafter adding said mixture to the fat material, which may be molten. Alternatively, the emulsifier, the stabiliser and the fat material may be added together as a substantially single step. In a further embodiment, the emulsifier may be melted and the other ingredients added thereto.
The mixture of the first ingredient and the fat material may be heated and mixed in appropriate mixing apparatus. The first and second ingredients may undergo a grinding step before or after substantially complete melting of the first and second ingredients has occurred.
In another embodiment, the fat material may be heated, preferably to melt the fat material substantially completely and thereafter the first ingredient 4 may be added. Alternatively, the first ingredient may be added to the fat material during heating.
Preferably, the first ingredient is substantially uniformly dispersed within the second ingredient. The dispersal of the first ingredient in the second may comprise dissolving the first ingredient in the second. The dispersal of the first ingredient in the second ingredient may comprise dissolving and/or suspending at least part of the first ingredient in the second ingredient.
Preferably, the fat material is substantially solid at room temperature, and said composition is preferably substantially solid at room temperature.
Preferably, the ingredients are mixed at an elevated temperature whereby the fat material is in a molten form.
After the ingredients are mixed, the composition is desirably allowed to solidify. Conveniently, the product is cooled to allow it to solidify. The mixed composition may be extruded during cooling to allow the composition to solidify in a desired configuration.
The temperature at which said mixing takes place may be in the range of from substantially 250C to substantially 751C, preferably substantially 500C to substantially 700C, for example substantially 520C to substantially 680C. More preferably, the temperature of mixing is in the range of from substantially 550C to substantially 700C, for example substantially 570C to substantially 670C.
The first and second ingredients may be mixed by stirring. The mixing step may be carried out for a period of time of up to substantially 24 hours, desirably, up to, or for, substantially 15 hours, preferably up to, or for, substantially 4 hours, more preferably up to, or for, substantially 2 hours. In one embodiment, the mixing step was carried out for a period of time in the range of from substantially 2 hours to substantially 4 hours. Preferably, measurement of the time for mixing the ingredients commences after the ingredients have been added together. Before or during mixing the ingredients may be subjected to particle size reduction by particle size reduction means, preferably, to a particle size of less than substantially 20pm. Preferably, the ingredients are ground by grinding means.
The additive may be provided in an amount of from substantially 40W-C% to substantially 8OwtO/6, preferably from substantially 60wtoA to substantially 70wto/o, more preferably substantially 64wtO/o to substantially 68wtO/6.
The proportion of emulsifier to stabiliser may be in the range 100:0 (emulsifier to stabiliser) to 0:100, preferably in the range 90:10 to 0:100, more preferably in the range 80:20 to 60:40. In one embodiment, the proportion of emulsifier to stabiliser is 68:32.
The fat material may be provided in an amount of from substantially 20w-t0A to substantially 5Owtl/6, preferably from substantially 30wt0A to substantially 40wtOA, more preferably substantially 32 wtO/o to substantially 3 6 wtO/o The fat material may comprise vegetable fat which may comprise hydrogenated vegetable fat. Alternatively, or in addition, the fat may comprise butterfat or other animal fat.
The emulsifier may comprise, for example one or more of E471, lecithin, sorbitan esters, sucrose esters.
The stabiliser may comprise, for example, one or more of guar gum, carob gum, carrageenan, sodium alginate, pectin, xanthan gum, carboxymethyl cellulose, modified starches.
Further ingredients may be provided to improve the quality of the product. One said further ingredient may comprise an agent for assisting the setting or solidifying of the composition. Said agent may comprise a high6 melting point fractionated fat. The agent may contain hydrogenated vegetable oils.
The agent may be provided in an amount less than substantially 5%, conveniently, less than substantially 1Y2wt1/6, preferably in the range of from substantially 0 to substantially IY?wtO/o. In one embodiment, the agent may be added in an amount of substantially lwtO/o, for example 1.lwt'/'o.
In addition, or alternatively, one of said further ingredients may comprise a flavour enhancer. The amount of flavour enhancer may be selected to provide an amount in the food product of substantially 60ppm. The flavour enhancer may be provided in the composition in an amount of 660Oppm. The flavour enhance may be, for example, vanilla, buttery vanilla, strawberry, chocolate.
In addition to said agent and/or said flavour enhancer, a colour may be provided.
According to another aspect of this invention there is provided a method of adding an additive to a liquid comprising adding to the liquid a composition as described above and mixing the composition and the liquid so that the composition is generally uniformly distributed within the liquid and thereafter allowing the liquid to solidify.
Embodiments of the invention will now be described by way of example only.
ExaWle 1 Emulsifier (E471) to stabiliser (E412 (guar gum), E407 (carrageenan), E410 (carob gum) in a ratio of 68:32.
7 Inpuredien Parts by Weight Combination of emulsifier and stabiliser 60 Ice cream fat (hydrogenated vegetable oils) 24 Non-hydrogenated vegetable oils 5 High melting point fractionated fat 1 Flavour enhancer (concentrated) 0.5 -0.7 The ingredients were melted and ground together. The molten mixture was then formed into blocks and allowed to set by cooling. It will be appreciated that the mixture could be formed into other suitable shapes or extruded.
More specifically, the ingredients were ground to a particle size of less than 20pm and then mixed together by stirring the ingredients in an appropriate sized vessel.
During the mixing of the ingredients, the mixture was heated to a temperature in the range of 570C to 670C. The mixing step was carried out for a period of time of between 2 and 4 hours, and when the mixing step was finished, the molten mixture was formed into blocks and allowed to set by cooling. The blocks could then be cut into appropriate sized smaller blocks for packaging and distribution or storage.
The composition can be used for adding the emulsifier and stabiliser dispersed therein to a food product in liquid form, which may be at an elevated temperature. The composition is added to the liquid food product and the food product/composition is then mixed until the composition is uniformly distributed within the food product. The fat material in the composition is 8 either dissolved or melted in the liquid, whereas the emulsifier and the stabiliser are uniformly distributed within the food product.
Examule H The following ingredients were ground to a particle size of less than 20mm and mixed by stirring to form a mixture of fats.
IngTedient Quanti Fat Regency (ice cream fat blend) 336 kg Fat blend (low melting) 70 kg Cess Special 46 Powder 14 kg A The mixture of fats was then heated to substantially 600c and the following ingredients were ground to a particle size of less than 20 mm. and added to the mixture of fats to form an emulsifier/stabiliser mixture.
Ingredient Quanti Emulsifier 60OV 585.9 kg Carrageenan IC2261 29.4 kg Guar gumSG' 101.5 kg Carob gum (Locust bean gum) 23.8 kg Guar gum low viscosity P2 119.7 kg The emulsifier/stabiliser mixture was melted at a temperature in the range of 64 - 661>C and mixed by stirring for 3 to 4 hours. After this period the 9 following ingredients were added:
Ingredients OU Tocopherol 128.03 g Lecithin Topcithin 50 640.15 g Citric Acid Anhydrous 128.03 g Ascorbyl Palmitate 38.15 g After these ingredients were added the overall mixture was stirred thoroughly and thereafter was formed into blocks and allowed to solidify.
There is thus described a composition, the preferred embodiment of which can be used to add an emulsifier and/or a stabiliser to a food product such that the emulsifier and/or stabiliser is substantially uniformly distributed throughout the food products.
Various modifications can be made without departing from the scope of the invention.
Whilst endeavouring in the foregoing specification to draw attention to those features of the invention believed to be of particular importance it should be understood that the Applicant claims protection in respect of any patentable feature or combination of features hereinbefore referred to whether or not particular emphasis has been placed thereon.
Claims (46)
1. A method of producing a composition for use in adding an additive to a liquid, said method comprising providing a first ingredient comprising the additive, providing a second ingredient comprising a fat material in liquid form, and mixing the first and second ingredients such that the first ingredient is dispersed within the second ingredient.
2. A method according to claim 1, wherein the additive comprises an emulsifier and/or a stabiliser.
3. A method of producing a composition for use in emulsifying and/or stabilising a food product, the method comprising providing a first ingredient comprising a food grade emulsifier and/or a food grade stabiliser, providing a second ingredient comprising a food grade fat material, and mixing the first and second ingredients such that the first ingredient is dispersed within the second ingredient.
4. A method according to any of the preceding claims, wherein the temperature at which said mixing takes place is in the range of from substantially 250C to substantially 750C.
5. A method according to claim 4, wherein the temperature at which said mixing takes place is in the range of from substantially SOIC to substantially 700C.
6. A method according to claim 5, wherein the temperature at which said mixing takes place is in the range of from substantially 550C to substantially 701C.
7. A method according to any of the preceding claims, wherein the mixing step is carried out for a period of time of up to substantially 24 hours.
8. A method according to claim 7, wherein the mixing step is carried out for a period of time of up to, or for, substantially 15 hours.
9. A method according to claim 8, wherein the mixing step is carried out for a period of time of up to, or for, substantially 4 hours.
10. A method according to claim 9, wherein the mixing step is carried out for a period of time of up to, or for, substantially 2 hours.
11. A method according to claims 9 or 10, wherein the mixing step was carried out for a period of time in the range of from substantially 2 hours to substantially 4 hours.
12. A method according to any of claims 7 to 11, wherein the ingredients are ground to a particle size of less than substantially 20pm.
13. A method according to any of the preceding claims, wherein the additive is provided in an amount of from substantially 40wtOA to substantially 80wt%,.
14. A method according to claim 13, wherein the additive is provided in an amount of from substantially 6Owt% to substantially 70wtO/o.
15. A method according to claim 14, wherein the additive is provided in an amount of from substantially 64wtO/o to substantially 68wt1%.
16. A method according to any of claims 2 to 15, wherein the proportion of emulsifier to stabiliser is in the range 100:0 to 0:100 (emulsifier: stabiliser).
17. A method according to claim 16, wherein the proportion of emulsifier to stabiliser is in the range substantially 90:10 to substantially 0:100 (emulsifier: stabiliser).
12
18. A method according to claim 17, wherein the proportion of emulsifier to stabiliser is in the range substantially 80:20 to substantially 60:40 (emulsifier: stabiliser).
19. A method according to claim 18, wherein the proportion of emulsifier to stabiliser is substantially 68:32 (emulsifier: stabiliser).
20. A method according to any of the preceding claims, wherein the fat material is provided in an amount of from substantially 20wtOM to substantially 0 W V/6.
21. A method according to claim 20, wherein the fat material is provided in an amount of from substantially 30wtO/o to substantially 40wtO/o.
22. A method according to claim 21, wherein the fat material is provided in an amount of substantially 32wt'A to substantially 36wt.O/o.
23. A composition for use in adding an additive to a liquid, said composition comprising a first ingredient comprising the additive, and a second ingredient comprising a fat material, wherein the first ingredient is dispersed with the second ingredient.
24. A composition according to claim 23, wherein the additive comprises an emulsifier and/or a stabiliser.
25. A composition for use in emulsifying and/or stabilising a food, said composition comprising a first ingredient comprising an additive in the form of a food grade emulsifier and/or a food grade stabiliser, and a second ingredient comprising a food grade fat material, wherein the first ingredient is dispersed within the second ingredient.
26. A composition according to any of claims 23 to 25, wherein the additive is provided in an amount of from substantially 40wt156 to substantially 80wtO/6.
13
27. A composition according to claim 26, wherein the additive is provided in an amount of from substantially 60wt1% to substantially 70wt'/'o.
28. A composition according to claim 27, wherein the additive is provided in an amount of from substantially 64wtOA to substantially 68wto/0.
29. A composition according to any of claims 24 to 28 when dependent on claim 26, wherein the proportion of emulsifier to stabiliser is in the range 100:0 to 0:100 (emulsifier: stabiliser).
30. A composition according to claim 29, wherein the proportion of emulsifier to stabiliser is in the range substantially 90: 10 to substantially 0: 100 (emulsifier: stabiliser).
31. A composition according to claim 30, wherein the proportion of emulsifier to stabiliser is in the range substantially 80:20 to substantially 60:40 (emulsifier: stabiliser).
32. A composition according to claim 31, wherein the proportion of emulsifier to stabiliser is the proportion of emulsifier to stabiliser is substantially 68:32 (emulsifier: stabiliser).
33. A composition according to any of claims 23 to 32, wherein the fat material is provided in an amount of from substantially 20wtOA to substantially Owto/0.
34. A composition according to claim 33, wherein the fat material is provided in an amount of from substantially 30wtO/o to substantially 40wt%,.
35. A composition according to claim 34, wherein the fat material is provided in an amount of substantially 32wtOA to substantially 36wtO/O.
36. A composition according to any of claims 23 to 35, wherein an agent is 14 provided for assisting the setting or solidifying of the composition.
37. A composition according to claim 36, wherein said agent comprises a high-melting point fractionated fat.
38. A composition according to claims 36 or 37, wherein the agent may be provided in an amount less than substantially 5%.
39. A composition according to claim 38, wherein the agent may be provided in an amount less than substantially IY2 w t0/6.
40. A composition according to claim 39, wherein the agent may be provided in an amount in the range of from substantially 0 to substantially 1Y2 w to/o.
41. A composition according to claim 40, wherein the agent is added in an amount of substantially lwt0/6, for example I.Iwtl/o.
42. A method of adding an additive to a liquid comprising adding to the liquid a composition as claimed in any of claims 23 to 41 and mixing the composition and the liquid so that the composition is generally uniformly distributed within the liquid and thereafter allowing or causing the liquid to solidify.
43. A method according to claim 42, wherein the liquid is a food product.
44. A method of producing a composition substantially as hereinbefore described with reference to the accompanying example.
45. A composition substantially as hereinbefore described with reference to the accompanying example.
46. Any novel subject matter or combination including novel subject matter disclosed herein, whether or not within the scope of or relating to the same invention as any of the preceding claims.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GBGB9923492.4A GB9923492D0 (en) | 1999-10-06 | 1999-10-06 | A composition for use in adding an additive to a liquid |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB0024098D0 GB0024098D0 (en) | 2000-11-15 |
| GB2356789A true GB2356789A (en) | 2001-06-06 |
| GB2356789B GB2356789B (en) | 2003-12-10 |
Family
ID=10862127
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB9923492.4A Ceased GB9923492D0 (en) | 1999-10-06 | 1999-10-06 | A composition for use in adding an additive to a liquid |
| GB0024098A Expired - Fee Related GB2356789B (en) | 1999-10-06 | 2000-10-03 | A composition for use in adding an additive to a liquid |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GBGB9923492.4A Ceased GB9923492D0 (en) | 1999-10-06 | 1999-10-06 | A composition for use in adding an additive to a liquid |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US6531177B1 (en) |
| GB (2) | GB9923492D0 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2505354B (en) * | 2011-04-15 | 2015-11-04 | Faro Tech Inc | Laser tracker with enhanced handling features |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1193332A (en) * | 1966-08-04 | 1970-05-28 | Unilever Ltd | Shortening |
| GB2131669A (en) * | 1982-12-10 | 1984-06-27 | Cpc International Inc | Storable food product for preparing mousses |
| EP0229938A1 (en) * | 1985-12-20 | 1987-07-29 | Unilever N.V. | Food product |
| US4772483A (en) * | 1986-09-09 | 1988-09-20 | Blankebaer/Boweykrimko Corporation | Hot-pack, all-dairy butter substitute and process for producing the same |
| WO1991011109A1 (en) * | 1990-02-02 | 1991-08-08 | The Procter & Gamble Company | Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| WO1995005751A1 (en) * | 1993-08-20 | 1995-03-02 | R.P. Scherer Corporation | Encapsulated food product for use as sauce base |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4722483A (en) | 1986-08-14 | 1988-02-02 | Texasgulf Minerals And Metals, Inc. | Apparatus and method for fragmenting slag |
-
1999
- 1999-10-06 GB GBGB9923492.4A patent/GB9923492D0/en not_active Ceased
-
2000
- 2000-10-03 GB GB0024098A patent/GB2356789B/en not_active Expired - Fee Related
- 2000-10-04 US US09/679,463 patent/US6531177B1/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1193332A (en) * | 1966-08-04 | 1970-05-28 | Unilever Ltd | Shortening |
| GB2131669A (en) * | 1982-12-10 | 1984-06-27 | Cpc International Inc | Storable food product for preparing mousses |
| EP0229938A1 (en) * | 1985-12-20 | 1987-07-29 | Unilever N.V. | Food product |
| US4772483A (en) * | 1986-09-09 | 1988-09-20 | Blankebaer/Boweykrimko Corporation | Hot-pack, all-dairy butter substitute and process for producing the same |
| WO1991011109A1 (en) * | 1990-02-02 | 1991-08-08 | The Procter & Gamble Company | Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
| WO1995005751A1 (en) * | 1993-08-20 | 1995-03-02 | R.P. Scherer Corporation | Encapsulated food product for use as sauce base |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2505354B (en) * | 2011-04-15 | 2015-11-04 | Faro Tech Inc | Laser tracker with enhanced handling features |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9923492D0 (en) | 1999-12-08 |
| US6531177B1 (en) | 2003-03-11 |
| GB2356789B (en) | 2003-12-10 |
| GB0024098D0 (en) | 2000-11-15 |
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| Date | Code | Title | Description |
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| 732E | Amendments to the register in respect of changes of name or changes affecting rights (sect. 32/1977) | ||
| 732E | Amendments to the register in respect of changes of name or changes affecting rights (sect. 32/1977) |
Free format text: REGISTERED BETWEEN 20120913 AND 20120919 |
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| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20151003 |