GB2446140A

GB2446140A - Spravable edible compositions formed from two oil components

Info

Publication number: GB2446140A
Application number: GB0701667A
Authority: GB
Inventors: Frederick Wade Mussawir-Key
Original assignee: St Giles Foods Ltd
Current assignee: St Giles Foods Ltd
Priority date: 2007-01-30
Filing date: 2007-01-30
Publication date: 2008-08-06
Also published as: GB0701667D0

Abstract

A sprayable edible composition comprises a first oil component in an amount 50 to 90 per cent by weight of the composition and a second oil component in an amount 10 to 50 per cent by weight of the composition. The second oil component is of lower viscosity than the first oil component. The first oil component may have a viscosity of between 80 and 90 centipoise and the second oil component may have a viscosity of between 30 and 40 centipoise, at temperatures of between 19 and 21{C. The second oil component may have a viscosity of about 33 to 50 per cent of that of the first oil component. The second oil component may comprise a medium chain triglyceride oil, such as a light fraction of coconut oil, palm kernel oil or butter. The first oil component may comprise one or more of oils such as olive oil, rapeseed oil and vegetable oil.

Description

1 2446140 Sprayable Edible Compositions The present invention relates

to sprayable edible compositions.

According to the present invention there is provided a sprayable edible composition comprising a first oil component in an amount 50-90% by weight of the composition and a second oil component in an amount 10-50% by weight of the composition, the second oil component being of lower viscosity than the first oil component. l0

Preferably the first oil component has a viscosity of between 80 and 90 centipoise at temperatures of between 19 and 21 C.

Preferably the second oil component has a viscosity of between 30 and 40 centipoise at temperatures of between 19 and 21 C.

Preferably the second oil component has a viscosity of about 25-50%, and most preferably 33-50% of that of the first oil component.

Preferably the first oil component is present in an amount 75-90% and may be in an amount 80-87%, by weight.

Preferably the second oil component is present in an amount 10-25% and may be in an amount 12-20%, by weight.

The second oil component may comprise a medium chain triglyceride oil and may comprise a light fraction of a heavier oil such as coconut oil, palm kernel oil, butter.

The first oil component may comprise one or more of oils such as olive oil, extra virgin olive oil, rapeseed oil, vegetable oil.

The composition is preferably sprayable at temperatures as low as 16 C and is preferably sprayable to provide a generally uniform and * 2 consistent spray pattern at temperatures between 20 and 30 C. The composition is preferably sprayable at typical room temperatures.

Preferably the composition is sprayable using a hand-held spray device, such as a finger actuated pump dispenser, an aerosol dispenser and/or a trigger pump dispenser.

The composition may comprise other components, such as one or more of preservatives, anti-oxidants, non-stick agents such as lecithin, flavourings, colourants, oleoresins.

According to a further aspect of the present invention is provided a method of dispensing a sprayable edible composition as described above in any of paragraphs two to twelve above, the method comprising spraying a predetermined amount of composition with a known calorific content.

According to a still further aspect of the present invention there is provided a dispenser containing a bulk supply of sprayable edible composition as described in any of paragraphs two to twelve above, the dispenser being arranged to spray upon actuation, a predetermined amount of composition with a known calorific content.

Embodiments of the present invention will now be described by way of example only, with reference to the accompanying drawings, in which:-Fig. 1 shows spray a pattern of a sprayable edible product according to a first embodiment of the present invention alongside that of a control sample, sprayed one hour after production; Fig. 2 shows a spray pattern of the product and control of the first embodiment sprayed seven days after production; Fig. 3 is a comparison of the spray pattern of a sprayable edible product of a second embodiment of the present invention, alongside a control sample, sprayed one hour after production; and Fig. 4 is a comparison of spray pattern of the product of the second embodiment and control of Fig. 3 sprayed 7 days after production.

The present invention provides a sprayable edible composition comprising a first oil component in an amount 50-90% by weight of the JO composition and a second oil component in an amount 10-50% by weight of the composition, the second oil composition being of lower viscosity than the first oil components.

The invention also provides a method of dispensing such sprayable IS edible compositions and a dispenser containing a bulk supply of such compositions, wherein each sprayed amount dispensed is predetermined and has a known calorific content.

In more detail, the first oil component has a viscosity of between 80 and 90 centipoise at temperatures of between 19 and 21 C.

The second oil component has a viscosity of between 30 and 40 centipoise at a temperature of between 19 and 21 C.

The second oil component has a viscosity of between 25-50%, and preferably 33-50% of that of the first oil component.

The significant difference between the viscosities of the first and second components, means that a relatively small amount of the second oil component, when blended with the first oil component, results in a composition that has a viscosity notably less than that of the first oil component, taking the viscosity down sufficiently to a level where the composition is sprayable in generally uniform and consistent spray patterns at temperatures as low as 16 C, and ideally at temperatures between 20 and 30 C (or above) which is or are in the range of typical room temperatures at which the compositions of the invention are likely to be used (e.g. in domestic and/or commercial kitchens).

The first oil component is present in an amount 75-90% and possibly 80-87% by weight of the composition.

The second oil component is present in an amount of between 10 and 25%, and may be 12-20% by weight of the composition.

Particular examples will now be described in which the second oil component is a medium chain triglyceride derived from coconut oil. It will be appreciated however that other medium chain triglyceride oils may be used, such as medium chain triglyceride oils derived from palm kernel oil, butter.

Example I

In this embodiment, the sprayable edible composition comprises a mix of light olive oil, medium chain triglyceride oil (MCT oil), extra virgin olive oil, anti-oxidant (vitamin E) and the non-stick agent lecithin, in amounts illustrated in the following table.

Components in Composition % by Weight of Total Composition Light Olive Oil 76.5 MCT Oil 18.1 Extra Virgin Olive Oil 5.0 Anti-oxidant: Vitamin E 0.1 Lecithin 0.3 The first oil component is made up of both the light olive oil and the extra virgin olive oil, so that the first oil component comprises 81.5% of the total composition by weight. The second oil component (MCI oil) was present as 18.1% of the total composition, by weight. It will be noted in this example that the first oil component actually comprises two types of more viscous oil, namely light olive oil and extra virgin olive oil. It is within the scope of the present invention that the first oil component, and indeed the second oil component, can comprise one or a blend of more than one oil.

These components were gently mixed at room temperature in a suitable mixing vessel. The composition was then poured into a spray dispensing container, in this case a finger activated pump spray dispenser.

The viscosity was measured as approximately 67.5 centipoise at 20 C (RVT1@2Orpm).

A control composition was also produced, in which the second oil component (MCT oil) was replaced by an equivalent amount of light olive oil.

The table below illustrates the respective amounts within the control composition.

Components in Composition % by Weight of Total Composition Light Olive Oil 94.6 MCT Oil --Extra Virgin Olive Oil 5.0 Anti-oxidant: Vitamin E 0.1 -Lecithin 0.3 This control composition was mixed in exactly the same way and loaded into exactly the same type of dispensing container as the composition of this first example. The viscosity was measured (RVT1@20rpm) as approximately 80 centipoise at 20 C.

Each of the compositions was then sprayed onto a sheet of tissue paper. The spray pattern of the respective compositions can be seen on the tissue paper in Figures 1 and 2.

With reference to Fig. 1, the spray pattern to the left is the spray pattern of the composition of the first embodiment comprising the second oil component, with the spray pattern on the right being that of the control composition. These were the spray patterns that were created when the compositions were sprayed one hour after they were first made up.

It will be seen that the spray pattern of the composition with the second oil component is considerably more uniform and broadly dispersed than that of the control composition.

Fig. 2 shows spray patterns created when these compositions are spray dispensed seven days after they were made up.

It will be seen that there is some deterioration in the quality of the spray IS patterns in both the embodiment composition and the control composition, but the embodiment composition remains more dispersed and broader spray than that of the control.

Possibly, the deterioration in the spray pattern of the embodiment composition is likely due to the separation of some of the oils within the dispensing container. This can be readily addressed by agitating the container prior to dispensing, to bring back the enhanced quality and reproductability of the spray pattern of the sample according to the present invention.

Example 2

In this embodiment, the first oil component is rapeseed oil, with the second oil component comprising the same medium chain triglyceride oil derived from coconut oil.

The table below shows the components of the composition of this

example.

Components in Composition % by Weight of Total Composition Rapeseed Oil 86.55 MCT Oil 13.1 Anti-oxidant: Vitamin E 0.1 Lecithin 0.25 The viscosity of the composition was measured (RVT1@20rpm) as approximately 72.5 centipoise at 20 C.

Again, a control composition was produced in which the second oil component was replaced by an equivalent amount of first oil component, in this case rapeseed oil.

The table below shows the components of the control composition.

Components in Composition % by Weight of Total Composition Rapeseed Oil 99.65 MCT Oil --Anti-oxidant: Vitamin E 0.1 Lecithin 0.25 The viscosity of the composition was measured (R\IT1@2Orpm) as approximately 80 centipoise at 20 C.

is Again the composition of the product and the control were mixed in the same way and loaded into the same type of spray dispensing containers.

One hour after the compositions were made up, each was sprayed onto tissue paper and the spray pattern observed. Fig. 3 shows these patterns, with the spray pattern of the composition of this embodiment of the invention with the second oil component on the left and that without the second oil component (the control) on the right.

It will be seen that the spray pattern of the control composition is very broadly dispersed, which will provide for poor coverage due to the small amounts of oil present over a given area. The spray pattern of the sample of the invention with the second oil component is considerably more preferable in that it provides a reasonably broad pattern that is uniform and consistent to provide good spray coverage.

Fig. 4 shows spray patterns this time created seven days after the respective compositions were first made.

As will be seen, there has been a marked change in the spray pattern of the control composition, whereas the spray pattern of the composition with the second oil component has remained relatively uniform and consistent.

The compositions of the present invention are primarily intended for use in cooking or for coating other food substances. The ability to spray the oil compositions allows a user to enjoy the benefit of not only improved dispersion and coating characteristics, but also enables controlled amounts of the oil compositions to be dispensed. This also enables the compositions of the present invention to be dispensed if desired in predetermined amounts which have known calorific content which can find particular application with users who wish to know and/or control the number of calories they are adding to food (whether directly and/or by application to cooking surfaces) during cooking by way of oils in which the foods are cooked or oils to coat another food substance, such as salad oils and oils added to vegetables and meats prior to roasting, for example.

The composition also finds application in coating cookware and implements to help prevent undesirable adherence of foodstuffs thereto.

Various modifications may be made without departing from the spirit or scope of the present invention. For example, other additives may be included in the compositions, such as flavourings, other preservatives, colourants, spices, oleoresins and the like. Other relatively low viscosity or light oil fractions can be used instead of or in addition to medium chain triglycerides.

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 and/or shown in the drawings whether or not particular emphasis has been placed thereon.

Claims

Claims: 1. A sprayable edible composition comprising a first oil

component in an amount 50-90% by weight of the composition and a second oil component in an amount 10-50% by weight of the composition, the second oil component being of lower viscosity than the first oil component.
2. A sprayable edible composition as claimed in claim 1, in which the first oil component has a viscosity of between 80 and 90 centipoise at ID temperatures of between 19 and 21 C.
3. A sprayable edible composition as claimed in claim 1 or claim 2, in which the second oil component has a viscosity of between 30 and 40 centipoise at temperatures of between 19 and 21 C.
4. A sprayable edible composition as claimed in any preceding claim, in which the second oil component has a viscosity of about 25-50% of that of the first oil component.
5. A sprayable edible composition as claimed in claim 4, in which the second oil component has a viscosity of about 33-50% of that of the first oil component.
6. A sprayable edible composition as claimed in any preceding claim, in which the first oil component is present in an amount 75-90% by weight.
7. A sprayable edible composition as claimed in claim 6, in which the first oil component is present in amount 80-87% by weight.
8. A sprayable edible composition as claimed in any preceding claim, in which the second oil component is present in an amount 10-25% by weight.
9. A sprayable edible composition as claimed in claim 8, in which the second oil component is present in an amount 12-20% by weight. ii
10. A sprayable edible composition as claimed in any preceding claim, in which the second oil component comprises a medium chain triglyceride oil.
11. A sprayable edible composition as claimed in any preceding claim, in which the second oil component comprises a light fraction of a heavier oil such as coconut oil, palm kernel oil, butter.
12. A sprayable edible composition as claimed in any preceding claim, in which the first oil component comprises one or more of oils such as olive oil, extra virgin olive oil, rapeseed oil, vegetable oil.
13. A sprayable edible composition as claimed in any preceding claim, in which the composition is sprayable at temperatures as low as 16 C.
14. A sprayable edible composition as claimed in any preceding claim, in which the composition is sprayable to provide a generally uniform and consistent spray pattern at temperatures between 20 and 30 C.
15. A sprayable edible composition as claimed in any preceding claim, in which the composition is preferably sprayable at typical room temperatures.
16. A sprayable edible composition as claimed in any preceding claim, in which the composition is sprayable using a hand-held spray device, such as a finger actuated pump dispenser, an aerosol dispenser and/or a trigger pump dispenser.
17. A sprayable edible composition as claimed in any preceding claim, in which the composition comprises other components, such as one or more of preservatives, anti-oxidants, non-stick agents such as lecithin, flavourings, colourants, oleoresins.
18. A method of dispensing a sprayable edible composition as claimed in any of claims 1 to 17, the method comprising spraying a predetermined amount of composition with a known calorific content.
19. A dispenser containing a bulk supply of sprayable edible composition as claimed in any of claims 1 to 17, the dispenser being arranged to spray upon actuation, a predetermined amount of composition with a known calorific content.
20. A sprayable edible composition substantially as hereinbefore described with reference to the accompanying drawings.
21. A method of dispensing, substantially as hereinbefore described with reference to the accompanying drawings.
22. A dispenser substantially as hereinbefore described with reference to the accompanying drawings.
23. 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.