GB2478377A - An edible spread formulation and method of production thereof - Google Patents
An edible spread formulation and method of production thereof Download PDFInfo
- Publication number
- GB2478377A GB2478377A GB1021653A GB201021653A GB2478377A GB 2478377 A GB2478377 A GB 2478377A GB 1021653 A GB1021653 A GB 1021653A GB 201021653 A GB201021653 A GB 201021653A GB 2478377 A GB2478377 A GB 2478377A
- Authority
- GB
- United Kingdom
- Prior art keywords
- formulation
- less
- olive oil
- spread
- edible
- 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.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 183
- 238000009472 formulation Methods 0.000 title claims abstract description 168
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title description 3
- 239000004006 olive oil Substances 0.000 claims abstract description 115
- 239000007787 solid Substances 0.000 claims abstract description 111
- 235000008390 olive oil Nutrition 0.000 claims abstract description 109
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 41
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 35
- 241000468870 Tahina Species 0.000 claims abstract description 25
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 240000008886 Ceratonia siliqua Species 0.000 claims abstract description 18
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000013365 dairy product Nutrition 0.000 claims description 24
- 239000011248 coating agent Substances 0.000 claims description 22
- 238000000576 coating method Methods 0.000 claims description 22
- 239000003795 chemical substances by application Substances 0.000 claims description 19
- 150000001982 diacylglycerols Chemical class 0.000 claims description 17
- 235000019219 chocolate Nutrition 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 16
- 150000002759 monoacylglycerols Chemical class 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000003765 sweetening agent Substances 0.000 claims description 14
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- 235000016709 nutrition Nutrition 0.000 claims description 11
- 229940110456 cocoa butter Drugs 0.000 claims description 10
- 235000019868 cocoa butter Nutrition 0.000 claims description 10
- 239000000835 fiber Substances 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 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 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 239000012071 phase Substances 0.000 claims description 9
- 235000021055 solid food Nutrition 0.000 claims description 9
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 8
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 7
- 239000000845 maltitol Substances 0.000 claims description 7
- 235000010449 maltitol Nutrition 0.000 claims description 7
- 229940035436 maltitol Drugs 0.000 claims description 7
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 239000007790 solid phase Substances 0.000 claims description 5
- 229920005862 polyol Polymers 0.000 claims description 4
- 150000003077 polyols Chemical class 0.000 claims description 4
- HIMQVZDNGULBFJ-HUNMEVQMSA-N (2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO.OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO HIMQVZDNGULBFJ-HUNMEVQMSA-N 0.000 claims description 2
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 11
- 235000014651 chocolate spreads Nutrition 0.000 description 8
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- 235000019482 Palm oil Nutrition 0.000 description 7
- 239000002540 palm oil Substances 0.000 description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 5
- 239000000619 acesulfame-K Substances 0.000 description 5
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- 230000036541 health Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
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- 150000003839 salts Chemical class 0.000 description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 3
- 235000012141 vanillin Nutrition 0.000 description 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- YCCILVSKPBXVIP-UHFFFAOYSA-N 2-(4-hydroxyphenyl)ethanol Chemical compound OCCC1=CC=C(O)C=C1 YCCILVSKPBXVIP-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- 240000007817 Olea europaea Species 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
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- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 2
- 238000005984 hydrogenation reaction Methods 0.000 description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000009662 stress testing Methods 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 238000000844 transformation Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N (R)-alpha-Tocopherol Natural products 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
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- RFWGABANNQMHMZ-UHFFFAOYSA-N 8-acetoxy-7-acetyl-6,7,7a,8-tetrahydro-5H-benzo[g][1,3]dioxolo[4',5':4,5]benzo[1,2,3-de]quinoline Natural products CC=C1C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(C(=O)OC)=COC1OC1OC(CO)C(O)C(O)C1O RFWGABANNQMHMZ-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- HKVGJQVJNQRJPO-UHFFFAOYSA-N Demethyloleuropein Natural products O1C=C(C(O)=O)C(CC(=O)OCCC=2C=C(O)C(O)=CC=2)C(=CC)C1OC1OC(CO)C(O)C(O)C1O HKVGJQVJNQRJPO-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- DBLDQZASZZMNSL-QMMMGPOBSA-N L-tyrosinol Natural products OC[C@@H](N)CC1=CC=C(O)C=C1 DBLDQZASZZMNSL-QMMMGPOBSA-N 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- RFWGABANNQMHMZ-HYYSZPHDSA-N Oleuropein Chemical compound O([C@@H]1OC=C([C@H](C1=CC)CC(=O)OCCC=1C=C(O)C(O)=CC=1)C(=O)OC)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RFWGABANNQMHMZ-HYYSZPHDSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001338 aliphatic hydrocarbons Chemical class 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000010462 extra virgin olive oil Substances 0.000 description 1
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021084 monounsaturated fats Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000011576 oleuropein Nutrition 0.000 description 1
- RFWGABANNQMHMZ-CARRXEGNSA-N oleuropein Natural products COC(=O)C1=CO[C@@H](O[C@H]2O[C@@H](CO)[C@H](O)[C@@H](O)[C@@H]2O)C(=CC)[C@H]1CC(=O)OCCc3ccc(O)c(O)c3 RFWGABANNQMHMZ-CARRXEGNSA-N 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose and fructose Chemical class 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003577 thiophenes Chemical class 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- AOBORMOPSGHCAX-DGHZZKTQSA-N tocofersolan Chemical compound OCCOC(=O)CCC(=O)OC1=C(C)C(C)=C2O[C@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C AOBORMOPSGHCAX-DGHZZKTQSA-N 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000004330 tyrosol Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- 235000004835 α-tocopherol Nutrition 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/013—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A23L1/36—
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- A23L1/38—
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
An edible spread formulation comprises: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids and nut paste, tahina mass, and coffee solids, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure. An embodiment in which the additional edible oil is olive oil is disclosed. A method of forming said spread formulation comprises introducing the ingredients to a vessel and mixing said ingredients.
Description
Olive Oil Based Flavored Solid Food Products
FIELD AND BACKGROUJ'TD OF THE INVENTION
The present invention relates to flavored solid foods and food compositions, and, more particularly. to olive oil based flavored solid food compositions and formulations and methods of producing such compositions and formulations.
Flavored spreads, and chocolate and nut spreads in particular, have a plethora of performance criteria, in addition to the obvious --and somewhat subjective --criterion of taste. Additional organoleptic criteria include mouthfeel. aroma, and appearance.
Chocolate spreads, by way of example, need to be substantially free of stratification or phase separation whereby a light, liquid oil phase separates out of the bulk material. Other important physical and mechanical properties include smoothness, spreadability, melting profile, and hardening during storage ("post-hardening"). The melting profile may advantageously be adapted such that the spread does not melt or undergo a phase transition during product shipping, in which the temperature of non-refrigerated cargo may reach 30°C, 35°C, or even 40°C.
The components of the spread must be chemically compatible, and resist oxidation. Over the course of the normal shelf life (typically up to 1 year), the spread must also display resistance to microbes including various strains of bacteria and mold.
While solid fat content is used to promote product stability and shelf life, conventional solid fats such as partially-hydrogenated oils may contain large quantities of trans fatty acids, and may be considered disadvantageous from a health standpoint.
We believe there is a need for further improvements in olive oil based flavored solid food compositions and formulations, and the subject matter of the present disclosure and claims is aimed at fulfilling this need.
SUMMARY OF THE INVENTION
According to the teachings of the present invention there is provided an edible spread formulation comprising: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids and nut paste, tahina mass, and coffee solids, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure.
According to further features in the described preferred embodiments, a weight content of the olive oil within the formulation is at least 2.5%, at least 3%, at least 4%, at least 6%, at least 8%, or at least 10%.
According to still further features in the described preferred embodiments, the formulation further comprises a hardening agent.
According to still further features in the described preferred embodiments, the hardening agent includes, largely includes, or mainly includes at least one of a monoacylglycerol and a diacylglyceroL According to still further features in the described preferred embodiments, the hardening agent predominantly includes, or consists essentially of, at least one of the monoacylglycerol and the diacylglycerol.
According to still further features in the described preferred embodiments, a yield stress of the spread formulation, at 25°C and atmospheric pressure, is at least 75 Pa, at least 100 Pa, at least 125 Pa, at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
According to still further features in the described preferred embodiments, the yield stress is less than 775 Pa, less than 700 Pa, less than 650 Pa, less than 600Pa,orlessthan5l5Pa.
According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of the cocoa solids.
According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of the carob powder.
According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of at least one of the nut solids or the nut paste.
According to still further features in the described preferred embodiments, a content of saturated fatty acids within the formulation is less than 15%, less than 13%, less than 11%, less than 10%, less than 9%, or less than 8%.
According to still further features in the described preferred embodiments, a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
According to still further features in the described preferred embodiments, a ratio of monounsaturated fatty acids to saturated fatty acids within the formulation is at least 1.5:1, at least 1.6:1, at least 1.65:1, at least 1.7:1, at least 1.75:1, or atleast 1.8:1.
According to still further features in the described preferred embodiments, a ratio of unsaturated fatty acids to saturated fatty acids within the formulation is at least 1.85:1, at least 2:1, at least 2.05:1, at least 2.1:1, at least 2.15:1, or at least 2.2:1.
According to still further features in the described preferred embodiments, a weight content of the olive oil within the formulation is at least 2.5%, at least 3%, at least 4%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, or at least 30%, According to still further features in the described preferred embodiments, a total weight content of the cocoa solids, the carob powder, the nut solids and the nut paste, the tabina mass, and the coffee solids, within the formulation, is at least 4%, at least 5%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%.
According to still further features in the described preferred embodiments, a total weight content of the cocoa solids, the carob powder, the mit solids and the nut paste, the tabina mass, and the coffee solids within the formulation is at least 4%, at least 5%, at least 6%, at least 8%, or at least 10%, and less than 30%, less than 26%, less than 24%, less than 22%, less than 20%, or less than 18%.
According to still further features in the described preferred embodiments, a weight ratio of the cocoa solids to the olive oil is at least 0.3 to 1, at least 0.4 to l,atleast0.45to l,atleasto.5to l,atleast0.7to 1,atleasto.8to l,oratleast 0.9to 1.
According to still further features in the described preferred embodiments, the formulation contains, by weight, less than 7% water, less than 5% water, less than 2% water, or less than 1% water, or is substantially water-free.
According to still further features in the described preferred embodiments, the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of dairy product According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of the Inbina mass.
According to still further features in the described preferred embodiments, the at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of the coffee solids.
According to still further features in the described preferred embodiments, the formulation further comprises at least one sweetener.
According to still further features in the described preferred embodiments, the sweetener includes at least one polyol ((2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol).
According to still further features in the described preferred embodiments, the formulation contains, by weight, at least 2%, at least 4%, at least 6%, at least 8%, at least 10%, or at least 12% of the sweetener.
According to still further features in the described preferred embodiments, the sweetener includes, largely includes, predominantly includes, or consists essentially of at least one sugar.
According to still further features in the described preferred embodiments, a weight content of at least one of the monoacyiglycerol and the diacyiglycerol is at least 0.2%, at least 0.3%, at least 0.4%, or at least 0.5%.
According to still further features in the described preferred embodiments, a weight ratio of at least one of the monoacylglycerol and the diacylglycerol to the olive oil is at least 0.015, at least 0.025, at least 0.03, at least 0.04, or at least 0.05.
According to still further features in the described preferred embodiments, a content of at least one of the monoacylglycerol and the diacylglycerol is selected whereby the formulation consists of a solid phase at least within a range of 15°C to 27°C.
According to still further features in the described preferred embodiments, a content of at least one of the monoacylglycerol and the diacylglycerol is selected whereby the yield stress is at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 275 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
According to still further features in the described preferred embodiments, a content of saturated fatty acids within the formulation is less than 12%, less than 11%, less than 10%, less than 9%, or less than 8%, and a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
According to still further features in the described preferred embodiments, the formulation contains, by weight, less than 5% water, less than 2% water, less than 1% water, or less than 0.5% water, or is substantially water-free.
According to still further features in the described preferred embodiments, the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of daiiy product.
According to still further features in the described preferred embodiments, the formulation further comprises an emulsifier.
According to still further features in the described preferred embodiments, a total weight content of the emulsifier and at least one of the monoacyiglycerol and the diacyiglycerol is at least 0.8%, at least 1%, at least 1.2%, or at least 1.4%.
According to still further features in the described preferred embodiments, a quantity of at least one of the edible oil and a hardening agent is selected whereby the formulation consists of a single solid phase at 30°C or 35°C.
According to still further features in the described preferred embodiments, a total cocoa butter content within the formulation, including a cocoa butter content within the cocoa solids, is less than 4%, less than 3%, less than 2%, or less than 1.5%.
According to still further features in the described preferred embodiments, the total weight content of the edible oil and the olive oil is below 70%, below 65%, below 60%, below 55%, or below 50%.
According to still further features in the described preferred embodiments, the total weight content of the edible oil and the olive oil is at least 15%, at least 18%, at least 20%, at least 25%, or at least 30%.
According to still further features in the described preferred embodiments, a weight ratio of the olive oil to the edible oil is at least 1 to 25, at least ito 20, at least 1 to 12, at least 1 to 10, at least 1 to 8, at least 1 to 5, at least 1 to 4, at least ito 3, at least ito 2, at least 2 to 3, or at least ito 1.
According to still further features in the described preferred embodiments, the polyol includes maltitol.
According to still further features in the described preferred embodiments, the emulsifier includes lecithin.
According to still further features in the described preferred embodiments, the olive oil, the edible oil, and the at least one flavoring solid are disposed in a substantially homogeneous manner within the formulation.
According to still further features in the described preferred embodiments, the formulation is substantially a phase stable solid food spread at 25°C.
According to still further features in the described preferred embodiments, the formulation is substantially a chemically stable solid food spread at 25°C.
According to still further features in the described preferred embodiments, the edible spread formulation is at least partially enveloped by an edible coating material.
According to still further features in the described preferred embodiments, the edible spread formulation is largely enveloped, substantially enveloped, or completely enveloped by an edible coating material.
According to still further features in the described preferred embodiments, the edible coating material includes, largely includes, predominantly includes, or consists essentially of a marzipan.
According to still further features in the described preferred embodiments, the edible coating material includes, largely includes, predominantly includes, or consists essentially of nuts.
According to still further features in the described preferred embodiments, the edible coating material includes, largely includes, predominantly includes, or consists essentially of chocolate.
According to still further features in the described preferred embodiments, the edible oil includes, largely includes, predominantly includes, or consists essentially of olive oil.
According to still further features in the described preferred embodiments, the olive oil content of the formulation is at most 22%, at most 20%, or at most 18%.
According to still further features in the described preferred embodiments, the formulation contains added nutritional fiber.
According to still further features in the described preferred embodiments, the formulation contains at least 2%, at least 4%, at least 6%, or at least 8% added nutritional fiber.
According to still further features in the described preferred embodiments, the formulation is free or substantially free of preservatives or artificial preservatives.
According to another aspect of the present invention there is provided a method of producing the edible spread formulation disclosed herein, the method comprising the steps of: (a) introducing, to a vessel, materials containing at least one edible oil, the olive oil, and the at least one flavoring solid; and (b) mixing contents of the vessel, whereby the olive oil, the edible oil, and the at least one flavoring solid, become intimately mixed within the formulation.
According to still further features in the described preferred embodiments, the method further comprises the step of at least partially enveloping the spread formulation with an edible coating material.
According to still further features in the described preferred embodiments, the method further comprises the step of cooling the spread formulation to, or below, room temperature.
According to still further features in the described preferred embodiments, the step of cooling the spread formulation is performed prior to the step of at least partially enveloping the spread formulation.
According to still further features in the described preferred embodiments, the olive oil is disposed in an olive oil base spread including a hardening agent.
According to still further features in the described preferred embodiments, the hardening agent includes at least one monoacyiglycerol and/or diacylglycerol.
According to still further features in the described preferred embodiments, a temperature of the contents of the vessel is maintained below a temperature at which the olive oil base spread transforms into a liquid.
According to still further features in the described preferred embodiments, during the mixing, a temperature of the contents is maintained below 85°C, below 70°C, below 60°C, or below 50°C.
According to still further features in the described preferred embodiments, the vessel is, or is part of a chocolate refiner or conche.
According to another aspect of the present invention there is provided an edible spread formulation comprising: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of 12% to 78%, by weight, of the edible oil and the olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, the olive oil, the edible oil, and the at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of the at least one flavoring solid to the olive oil within the formulation is at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
The principles of the olive-oil based, flavored solid or solid spread formulations of the present invention, and methods for producing such formulations, may be better understood with reference to the drawings and the
accompanying description.
Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangement of the components set forth in the following description or illustrated in the drawings. The invention is capable of other embodiments or of being practiced or carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein is for the purpose of description and should not be regarded as limiting.
Throughout the disclosure, flavored spreads may, in exemplary fashion, be referred to as chocolate spread, without any implied loss of generality. One aspect of the present invention relates to olive oil based flavored spreads such as chocolate spreads. The use of olive oil has several significant drawbacks in producing a viable chocolate spread. Olive oil characteristically has a light phase that tends to remain liquid at room temperature. The introduction of olive oil to conventional chocolate spread compositions may severely compromise the homogeneity of such spreads. Moreover, olive oils have complex flavor profiles, which may overwhelm, rather than enhance, the otherwise sweet and rich taste of the chocolate spread.
The complex flavor profiles of olive oils may be strongly influenced by a plethora of factors, including the type of olive, maturity at harvesting, and the growing, harvesting, storing, and processing conditions. Nonetheless, olive oils may characteristically exhibit bitterness and pungency.
The distinctive organoleptic characteristics of olive oil may be attributed to over one hundred organic compounds, including various aliphatic and aromatic hydrocarbons, aliphatic and triterpenic alcohols, aldehydes, ketones, esters, furan and thiophene derivatives. Aglycons and tyrosol may be largely responsible for the bitterness and pungency of the olive oil, as well as alpha-tocopherol. Various phenols may contribute to the astringency. The major volatile species within the olive oil, including hexanal, trans-2-hexenal, and 1-hexanol and 3-methylbutan-1 -ol, may appreciably contribute to the strong taste and/or after-taste of the olive oil.
We have found that even relatively mild, light-flavored olive oil may deleteriously influence the taste and/or after-taste of chocolate spreads.
Moreover, such mildness in the flavor of the olive oil may be substantially independent of the physical properties of the oil, such that the spread is much more prone to phase separation.
However, we have found that by maintaining a particular, minimum weight ratio of flavorant --a chocolate flavorant such as cocoa powder, a carob flavorant such as carob powder, a nut flavorant such as nut solids or nut paste, and/or a tahina flavorant such as tahina mass --to olive oil, both the disharmonious flavor and smell of the olive oil may be substantially masked, or possibly modified into an acceptable or desirable flavor.
The introduction of additional flavorant such as cocoa powder may, however, deleteriously affect the mouthfeel of the spread. The spread may be grainy or chalky, which may also negatively impact spreadability. Moreover, we have found that the additional cocoa butter contributed by the cocoa powder may produce granular material that may detract from the smoothness and the spreadability of the spread.
According to one aspect of the present invention there is provided a flavored, edible spread formulation including: (a) olive oil; (b) at least one edible oil, in addition to the olive oil, the formulation containing a total of about 12% to about 78% (and more typically, up to 75%) of the edible oil and the olive oil; and (c) at least one flavoring solid, typically at least 3%, by weight, the flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids or nut paste, tahina mass, and coffee, the components being well distributed within the formulation. The weight ratio of the at least one flavoring solid to the olive oil within the formulation is preferably at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1.
The edible spread formulation may advantageously be a solid at 25°C and atmospheric pressure, and typically maintains its phase stability for the entire shelf life of the product (up to two years or more).
The formulation may advantageously include at least one hardening agent.
Preferably, the hardening agent includes, largely includes, predominantly includes, or consists essentially of at least one of a monoacylglycerol and a diacylglycerol. The use of acylglycerols may obviate the need for hydrogenated or partially hydrogenated fats, materials that may be particularly disadvantageous from various health standpoints.
Partially hydrogenated fats may be rich in the trans formation of fats, a formation that may rarely be found in nature. Prior to the hydrogenation process, pairs of hydrogen atoms occur together on the chain of the fatty acid, in the cis formation. During hydrogenation, however, one hydrogen atom is moved to the other side of the chain, producing the trans formation. Trans fats may be incorporated into cell membranes as if they were cis fats, and may deleteriously impact the metabolism of the cell.
Thus, the flavored solid or solid spread of the present invention may preferably be free or substantially free of hydrogenated or partially hydrogenated fats and oils, and free or substantially free of trans fatty acids.
In various embodiments, the inventive solid or solid spread may be free or substantially free of dairy products.
In various embodiments, the inventive spread may be free or substantially free of an aqueous phase. The presence of such an aqueous phase may deleteriously affect the stability of the spread, whereby the nutritional value and product shelf-life may be compromised. The inventive spread may thus be free or substantially free of preservatives or artificial preservatives.
In terms of phase stability, the flavored spreads of the present invention may exhibit phase stability over a shelf life of six months, one year, or two years or more.
The flavored solid or solid spreads of the present invention may be rich in various nutritional components. For example, the olive oil within the inventive formulation may be rich in oleic acid, a monounsaturated fat, and in various antioxidants such as vitamin E, various carotenoids, and oleuropein, which may inhibit the oxidation of low-density lipoprotein (LDL) particles. Many olive oils of widely varying taste characteristics have been found to be suitable for use in conjunction with the present invention. Presently preferred olive oils may include picual, leccino, and nabali olive oils, as well as various oils produced from olives grown under conditions of relatively high salinity. The use of extra virgin olive oil of the various olive species may also provide the spreads of the present invention with the highest concentrations of nutrients and other substances that are advantageous from a health standpoint.
In order to substantially mask or advantageously modify the taste of the olive oil, the weight ratio of the flavoring solid or solids to the olive oil may be at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1.
The use of coffee solids may be rather similar to that of carob. Both solids are characterized by a distinctive taste and an extremely low fat concentration. As is evident from the description and in particular, from the Examples provided hereinbelow, the use of carob solids may be rather similar to that of cocoa solids.
Unlike carob, however, cocoa solids may contain cocoa butter. To obtain an acceptably smooth texture, the total cocoa butter content within the spread formulation may be restricted to at most 4%, at most 3%, at most 2%, at most 1.5%, or at most 1.25%.
The tahina used in the inventive spreads may be made from shelled sesame seeds, unshelled sesame seeds, or a combination thereof. Within the tahina, approximately 55-60% may be sesame oil. The remainder of the tahina, termed "tahina mass", provides the major contribution to the flavor of the tahina or halva spread. We have found that the flavor of the tahina mass is potent, and successfully masks or modifies the taste of the olive oil, even at relatively low ratios of tahina mass to olive oil. Typically the ratio of tahina mass to olive oil is at least 0.20:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, or at least 0.6:1.
The inventive spreads may exhibit specific rheological behavior, as manifested in yield stress testing, and in shear rate sweep testing. In yield stress testing, the applied stress in the rheometer is typically ramped up until motion is detected. The stress is then ramped down until motion stops. There is usually hysteresis in this process, as structure takes time to build up.
In the spreads of the present invention, the yield stress of the spread, at room temperature (25°C) and pressure, is typically at least 75 Pa, at least 100 Pa, at least 125 Pa, at least 150 Pa, at least 200 Pa, or at least 250 Pa or more. The yield stress under these conditions may typically be less than 775 Pa, less than 700 Pa, less than 650 Pa, less than 600 Pa, or less than 575 Pa.
A quantity of the edible oil and/or the hardening agent may be increased whereby the formulation consists of a single solid phase, even at elevated temperatures of 30°C or 35°C.
Moreover, the inventive spreads may exhibit shear-thinning properties, with the viscosity decreasing as a function of shear rate. This property may enable production of a spread that is advantageously stiff within the container, but advantageously softens during the spreading on bread or the like.
Higher solidity and higher yield stresses may be attained in different ways, inter alia, by reducing the olive oil content (or other edible oil content), increasing the content of cocoa solids and/or cocoa butter, and/or by increasing the content of the hardening agent.
The textural properties of the inventive spread formulations may be improved by the addition of soy flour or the like. The textural properties of the inventive spread formulations may be improved by the addition of nutritional fiber. The spread may be processed (e.g., ground or blended) to achieve a fine grain size, whereby the mouthfeel of the spread is advantageously smooth. If desired, nut solids may be added towards the end of the processing, to avoid comminution thereof In a preferred embodiment of the present invention, a flavored spread of the present invention is at least partially enveloped, largely enveloped, mainly enveloped, substantially enveloped, or completely enveloped by an edible solid coating, such as a chocolate coating or a marzipan coating. Typically, the hardness of this outer coating exceeds the hardness of the flavored spread.
Preferably, the exterior of the coating is formulated to enable the individual to hold the coated product, while eating, without the product melting in the hand or otherwise leaving sticky remnants thereon. The coating typically has a thickness of at least 1mm, and more typically, a thickness of at least 2mm.
EXAMPLES
Reference is now made to the following examples, which together with the above description, illustrate the invention in a non-limiting fashion.
EXAMPLE 1
Olive oil based flavored spreads of the present invention may be produced according to the following exemplary procedure: Raw materials may be introduced into a processing machine, typically according to the following sequence: A. vegetable fat and/or oil, such as a palm oil; B. an olive oil or an olive oil base spread including olive oil and a hardening agent such as at least one monoacyiglycerol and/or diacylglycerol (see Example 8 hereinbelow); C. optionally, sugar and/or at least one reduced calorie bulk sweetener and D. at least one flavoring solid, such as cocoa solids, carob powder, nut solids or nut paste, tahina mass, and coffee.
The mixture may be heated and agitated, typically for up to 12 hours or more, to produce a viscous, largely homogeneous spread. When using an olive oil base solid, the temperature of the mixture may typically be maintained below a temperature at which the olive oil base solid transforms into a liquid. This temperature may depend, inter alia, on the composition of the olive oil base spread, interactions with other ingredients in the mixture, the rheological properties of the mixture, and the mixing regime within the vessel. Typically, however, this temperature exceeds 30°C, but may be less than 85°C, less than 70°C, less than 60°C, or less than 50°C.
In a processing machine (typically a heated chocolate refiner or conche, such as those produced by Maclntyre Chocolate Systems, Arbroath, Scotland), the solid particles in at least one of the various flavoring solids may be refined by grinding bars that scrape along the serrated inner wall of the vessel. During the process, the pressure exerted on the grinding bars may be gradually increased to produce particles of increasing fineness. The cocoa butter (or other flavoring solids) may become better distributed within the mixture, and rounding of the particles may also be achieved.
By the end of the processing, the temperature of the flavored spread may be reduced to about room temperature.
In some formulations, particularly those containing appreciable amounts of solid particulate matter such as nutritional fiber and/or vegetable solids such as vegetable protein solids or vegetable flour (e.g., soy flour, pea flour, potato flour), it may be advantageous to process the mixture in a ball mill.
EXAMPLE 2
Various optional ingredients may be introduced to the refiner/conche, including a sweetener such as Acesulfame K (Acesulfame Potassium), vanillin, and an emulsifier such as lecithin. These ingredients may be introduced after the ingredients provided in Example 1, typically, after the bulk of the agitation has been effected.
EXAMPLE 3
An olive oil based chocolate flavored spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 14% monoacylglycerol: 1% olive oil base: 15% (total) lecithin: 0.5% sugar: 34% maltitol: 20% cocoa powder: 16% palm oil: 8% (Spreadix #10459) nut paste: 6% The cocoa powder used contained about 10% cocoa butter. The palm oil product (such as Spreadix #10459, Basic, Indonesia) is typically fully refined, bleached and deodorized. The specification of the palm oil product was as follows: Solid Fat Content (weight-%) at 10°C: 20-26 at 20°C: 6-10 at25°C: 7(max) at 30°C: 5 (max) at35°C: 3(max) at 40°C: 1 (max) Fatty Acid Content (weight-%) C:12 0.4(max) C:14 1.5 (max) C:16 32-38 C:18-1 3-6 C:18-2 40-46 C:20 12-14 Other 1 (max) Trans Fatty Acids 1 (max), typical 0.25 (max)
EXAMPLE 4
An olive oil based chocolate flavored spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 10% mono and diacyiglycerols: 0.5% olive oil base: 10.5% (total) lecithin: 0.5% sugar: 48% cocoa powder: 12% palm oil: 20% (Spreadix #10459) soy flour: 9%
EXAMPLE 5
An olive oil based chocolate flavored spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 12% diacylglycerol: 0.5% olive oil base: 12.5% (total) lecithin: 0.5% sugar: 32% maltitol: 25% cocoa powder: 12% palm oil: 18% (Spreadix #10459) Acesulfame K: 0.04%
EXAMPLE 6
An olive oil based carob flavored spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following: olive oil: 12% monoacyiglycerol: 0.6% olive oil base: 12.6% (total) lecithin: 0.5% sugar: 32% maltitol: 25% carob powder: 10% (G.A. Torres, Spain) palm oil: 18% (Spreadix #10459) soy flour: 2% Acesulfame K: 0.04%
EXAMPLE 7
An olive oil based nut flavored spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 10% mono and diacyiglycerols: O.4% olive oil base: 10.4% (total) lecithin: 0.5% sugar: 36% maltitol: 27.1% pallm oil: 13% (Spreadix #10459) nut paste: 13% (hazelnut paste, Gursoy, Turkey) vanillin: 0.04% salt: 0.03% Acesulfame K: 0.04%
EXAMPLE 8
An olive oil based halva spread or sweetened tahina spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 27% mono and diacylglycerols: 2% olive oil base: 29% (total) lecithin: 0.5% sugar: 34% tahina: 18% CESSA Powder 60®: 1% soy flour: 8% vanillin: 0.04% salt: 0.03% nutritional fiber: 9%
EXAMPLE 9
An olive oil based tahina spread was produced according to the exemplary procedures provided in Examples 1 and 2. The inventive spread included the following components: olive oil: 44.2% mono and diacyiglycerols: 3.3% olive oil base: 47.5% (total) tahina: 40% CESSA Powder 6O: 3% soy flour: 9% salt: 0.06%
EXAMPLE 10
A base spread including olive oil was produced according to the following exemplary procedure: (a) providing an olive oil, at least one edible hardening agent such as monoacylglycerol and/or diacyiglycerol, and optionally, at least one additional edible oil; (b) mixing the olive oil and optionally, the at least one additional edible oil; (c) introducing at least one edible hardening agent and mixing, under moderate heating, as necessary, to produce a viscous liquid mixture, typically at a temperature between 30°C and about 90°C; and (d) cooling the mixture, typically to about room temperature, to form a base spread for use as a raw material for the flavored spreads of the present invention.
EXAMPLE 11
A coated spread product was produced according to the following exemplary procedure: (a) producing or providing an olive oil based flavored spread of the present invention according to the description hereinabove, including Examples 1-7; (b) preferably cooling the spread below room temperature; (c) at least partially enveloping the spread with an edible coating material.
In the case of a chocolate coating, the chocolate may be heated above room temperature, typically to between about 30°C and about 40°C, to produce a liquefied chocolate. The spread may then be contacted with the liquefied chocolate (e.g., by pouring, painting, immersion, etc.) to form a coated spread.
After cooling, the coating on the coated spread may fully solidify, and the product may then be packaged.
Other methods of coating the spread will be apparent to those skilled in the art.
As used herein in the specification and in the claims section that follows, the term "sweetener" is specifically meant to include sugars, such as sucrose and fructose, as well as to reduced calorie bulk sweeteners, sugar alcohols including maltitol, sorbitol, isomalt, and xylitol, and natural sweeteners. The term "sweetener" is further specifically meant to include sugar substitutes or artificial sweeteners such as aspartame, saccharin or sucralose.
As used herein in the specification and in the claims section that follows, the term "largely includes", with respect to a component within a formulation, refers to a weight content of at least 30%.
As used herein in the specification and in the claims section that follows, the term "mainly includes", with respect to a component within a formulation, refers to a weight content of at least 50%.
As used herein in the specification and in the claims section that follows, the term "predominantly includes", with respect to a component within a formulation, refers to a weight content of at least 70%.
As used herein in the specification and in the claims section that follows, the term "fat" and the term "oil" are used interchangeably to refer collectively to fats and oils.
As used herein in the specification and in the claims section that follows, the term "tahina mass" refers to the composition of tahina, excluding the saturated, mono-unsaturated, and poly-unsaturated oil components. Typically, grams of tahina (ground sesame seeds) contain about 55-60% oil components, and about 40-45% non-oil components, which are characterized as "flavoring solids" in the specification and in the claims section that follows.
As used herein in the specification and in the claims section that follows, the term "coffee solids" refers to various solid derivatives of coffee beans, and typically refers to ground roasted coffee beans.
As used herein in the specification and in the claims section that follows, the term "edible oil" is meant to exclude oils and fats disposed in any of the flavoring solids.
As used herein in the specification and in the claims section that follows, the term "phase-stable solid", with respect to a spread of the present invention, refers to a spread exhibiting phase stability at room temperature (25°C) for at least 6 months.
As used herein in the specification and in the claims section that follows, the term "chemically-stable solid", with respect to a spread of the present invention, refers to a spread whose components are substantially chemically inert with respect to each other, at room temperature (25°C), for at least 6 months.
As used herein in the specification and in the claims section that follows, the term "substantially homogeneous", with respect to a spread or solid food formulation, is meant to be used according to its meaning in the art of chocolate spread manufacturing.
As used herein in the specification and in the claims section that follows, the term "added nutritional fiber" refers to the nutritional fiber within the spread formulation, exclusive of natural nutritional fiber within the flavoring solids.
Whenever a numerical range is indicated herein, the range is meant to include the boundary values thereof.
As used herein in the specification and in the claims section that follows, ratios of components in the formulation are weight ratios.
It will be appreciated that certain features of the invention, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the invention, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination.
Although the invention has been described in conjunction with specific embodiments thereof it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, it is intended to embrace all such alternatives, modifications and variations that fall within the spirit and broad scope of the appended claims.
Claims (63)
- WHAT IS CLAIMED IS1. An edible spread formulation comprising: (a) at least 2% olive oil by weight; (b) at least one edible oil, in addition to said olive oil, the formulation containing a total of 12% to 78%, by weight, of said edible oil and said olive oil; and (c) 3% to 33%, by weight, of at least one flavoring solid, said flavoring solid selected from the group consisting of cocoa solids, carob powder, nut solids and nut paste, tahina mass, and coffee solids, said olive oil, said edible oil, and said at least one flavoring solid intimately mixed within the formulation, wherein a weight ratio of said at least one flavoring solid to said olive oil within the formulation is at least 0.2:1, at least 0.25:1, at least 0.3:1, at least 0.4:1, at least 0.6:1, at least 0.7:1, at least 0.8:1, or at least 0.9:1, and wherein the edible spread formulation is a solid at 25°C and atmospheric pressure.
- 2. The formulation of claim 1, wherein a weight content of said olive oil within the formulation is at least 2.5%, at least 3%, at least 4%, at least 6%, at least 8%, or at least 10%.
- 3. The formulation of claim 1 or claim 2, further comprising a hardening agent.
- 4. The formulation of claim 3, wherein said hardening agent includes, largely includes, or mainly includes at least one of a monoacylglycerol and a diacylglycerol.
- 5. The formulation of claim 4 wherein said hardening agent predominantly includes, or consists essentially of, said at least one of said monoacylglycerol and said diacylglycerol.
- 6. The formulation of any one of claims 1 to 5, wherein a yield stress of the spread formulation, at 25°C and atmospheric pressure, is at least 75 Pa, at least Pa, at least 125 Pa, at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
- 7. The formulation of claim 6, wherein said yield stress is less than 775 Pa, less than 700 Pa, less than 650 Pa, less than 600 Pa, or less than 575 Pa.
- 8. The formulation of any one of claims 1 to 7, wherein said at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of said cocoa solids.
- 9. The formulation of any one of claims 1 to 7, wherein said at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of said carob powder.
- 10. The formulation of any one of claims 1 to 7, wherein said at least one flavoring solid includes, largely includes, mainly includes, predominantly includes, or consists essentially of at least one of said nut solids or said nut paste.
- 11. The formulation of any one of claims 1 to 10, wherein a content of saturated fatty acids within the formulation is less than 15%, less than 13%, less than 11%, less than 10%, less than 9%, or less than 8%.
- 12. The formulation of any one of claims 1 to 11, wherein a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
- 13. The formulation of any one of claims 1 to 12, wherein a ratio of monounsaturated fatty acids to saturated fatty acids within the formulation is at least 1.5:1, at least 1.6:1, at least 1.65:1, at least 1.7:1, at least 1.75:1, or at least 1.8:1.
- 14. The formulation of any one of claims 1 to 13, wherein a ratio of unsaturated fatty acids to saturated fatty acids within the formulation is at least 1.85:1, at least 2:1, at least 2.05:1, at least 2.1:1, at least 2.15:1, or at least 2.2:1.
- 15. The formulation of any one of claims 1 to 14, wherein a weight content of said olive oil within the formulation is at least 2.5%, at least 3%, at least 4%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, or at least 30%,
- 16. The formulation of any one of claims 1 to 15, wherein a total weight content of said cocoa solids, said carob powder, said nut solids and said nut paste, said tahina mass, and said coffee solids, within the formulation, is at least 4%, at least 5%, at least 6%, at least 8%, at least 10%, at least 12%, at least 15%, at least 20%, at least 25%, at least 30%, or at least 35%.
- 17. The formulation of any one of claims 1 to 15, wherein a total weight content of said cocoa solids, said carob powder, said nut solids and said nut paste, said tahina mass, and said coffee solids within the formulation is at least 4%, at least 5%, at least 6%, at least 8%, or at least 10%, and less than 30%, less than 26%, less than 24%, less than 22%, less than 20%, or less than 18%.
- 18. The formulation of any one of claims 1 to 17, wherein a weight ratio of said cocoa solids to said olive oil is at least 0.3 to 1, at least 0.4 to 1, at least 0.45 to 1, at least 0.5 to 1, at least 0.7 to 1, at least 0.8 to 1, or at least 0.9 to 1.
- 19. The formulation of any one of claims 1 to 18, wherein the formulation contains, by weight, less than 7% water, less than 5% water, less than 2% water, or less than 1% water, or is substantially water-free.
- 20. The formulation of any one of claims 1 to 19, wherein the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of dairy product.
- 21. The formulation of any one of claims 1 to 20, wherein said at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of said tahina mass.
- 22. The formulation of any one of claims 1 to 20, wherein said at least one flavoring solid includes, largely includes, predominantly includes, or consists essentially of said coffee solids.
- 23. The formulation of any one of claims 1 to 22, further comprising at least one sweetener.
- 24. The formulation of claim 23, wherein said sweetener includes at least one polyol ((2R,3R,4R,5 S)-hexane-1,2,3,4,5,6-hexol).
- 25. The formulation of claim 23 to 24, wherein the formulation contains, by weight, at least 2%, at least 4%, at least 6%, at least 8%, at least 10%, or at least 12% of said sweetener.
- 26. The formulation of any one of claims 23 to 25, wherein said sweetener includes, largely includes, predominantly includes, or consists essentially of at least one sugar.
- 27. The formulation of claim 4 or claim 5, wherein a weight content of said at least one of said monoacylglycerol and said diacylglycerol is at least 0.2%, at least 0.3%, at least 0.4%, or at least 0.5%.
- 28. The formulation of any one of claims 4, 5 or 27, wherein a weight ratio of said at least one of said monoacylglycerol and said diacylglycerol to said olive oil is at least 0.015, at least 0.025, at least 0.03, at least 0.04, or at least 0.05.
- 29. The formulation of any one of claims 4, 5, 27, or 28, wherein a content of said at least one of said monoacylglycerol and said diacylglycerol is selected whereby the formulation consists of a solid phase at least within a range of 15°C to 27°C.
- 30. The formulation of any one of claims 4, 5, or 27-29, wherein a content of said at least one of said monoacyiglycerol and said diacylglycerol is selected whereby said yield stress is at least 150 Pa, at least 200 Pa, at least 250 Pa, at least 275 Pa, at least 300 Pa, at least 350 Pa, at least 400 Pa, or at least 500 Pa.
- 31. The formulation of claim 30, wherein a content of saturated fatty acids within the formulation is less than 12%, less than 11%, less than 10%, less than 9%, or less than 8%, and a content of trans fatty acids within the formulation is less than 0.25%, less than 0.2%, less than 0.15%, less than 0.10%, or less than 0.05%.
- 32. The formulation of claim 31, wherein the formulation contains, by weight, less than 5% water, less than 2% water, less than 1% water, or less than 0.5% water, or is substantially water-free.
- 33. The formulation of claim 31 or 32, wherein the formulation contains, by weight, less than 5% dairy product, less than 4% dairy product, less than 2% dairy product, less than 1% dairy product, or less than 0.5% dairy product, or is substantially free of dairy product.
- 34. The formulation of any one of claims 1 to 33, further comprising an emulsifier.
- 35. The formulation of claim 34, wherein a total weight content of said emulsifier and said at least one of said monoacylglycerol and said diacyiglycerol is at least 0.8%, at least 1%, at least 1.2%, or at least 1.4%.
- 36. The formulation of any one of claims 1 to 35, wherein a quantity of at least one of said edible oil and a hardening agent is selected whereby the formulation consists of a single solid phase at 30°C or 35°C.
- 37. The formulation of any one of claims 1 to 36, wherein a total cocoa butter content within the formulation, including a cocoa butter content within said cocoa solids, is less than 4%, less than 3%, less than 2%, or less than 1.5%.
- 38. The formulation of any one of claims 1 to 37, wherein said total weight content of said edible oil and said olive oil is below 70%, below 65%, below 60%, below 55%, or below 50%.
- 39. The formulation of any one of claims 1 to 38, wherein said total weight content of said edible oil and said olive oil is at least 15%, at least 18%, at least 20%, at least 25%, or at least 30%.
- 40. The formulation of any one of claims 1 to 39, wherein a weight ratio of said olive oil to said edible oil is at least 1 to 25, at least 1 to 20, at least 1 to 12, at least 1 to 10, at least 1 to 8, at least 1 to 5, at least 1 to 4, at least 1 to 3, at least ito 2, atleast2 to 3, or at least ito 1.
- 41. The formulation of claim 24, wherein said polyol includes maltitol.
- 42. The formulation of claim 34 or claim 35, wherein said emulsifier includes lecithin.
- 43. The formulation of any one of claims 1 to 42, wherein said olive oil, said edible oil, and said at least one flavoring solid are disposed in a substantially homogeneous manner within the formulation.
- 44. The formulation of any one of claims 1 to 43, wherein the formulation is substantially a phase stable solid food spread at 25°C.
- 45. The formulation of any one of claims 1 to 44, wherein the formulation is substantially a chemically stable solid food spread at 25°C.
- 46. The formulation of any one of claims 1 to 45, wherein the edible spread formulation is at least partially enveloped by an edible coating material.
- 47. The formulation of any one of claims 1 to 46, wherein the edible spread formulation is largely enveloped, substantially enveloped, or completely enveloped by an edible coating material.
- 48. The formulation of claim 46 or claim 47, wherein said edible coating material includes, largely includes, predominantly includes, or consists essentially of a marzipan.
- 49. The formulation of any one of claims 46 to 48, wherein said edible coating material includes, largely includes, predominantly includes, or consists essentially of nuts.
- 50. The formulation of any one of claims 46 to 49, wherein said edible coating material includes, largely includes, predominantly includes, or consists essentially of chocolate.
- 51. The formulation of any one of claims 1 to 50, wherein said edible oil includes, largely includes, predominantly includes, or consists essentially of olive oil.
- 52. The formulation of any one of claims 1 to 51, the formulation containing added nutritional fiber.
- 53. The formulation of any one of claims 1 to 51, the formulation containing at least 2%, at least 4%, at least 6%, or at least 8% added nutritional fiber.
- 54. The formulation of any one of claims 1 to 53, the formulation being free or substantially free of preservatives or artificial preservatives.
- 55. A method of producing the edible spread formulation of claim 1, the method comprising the steps of: (a) introducing, to a vessel, materials containing said at least one edible oil, said olive oil, and said at least one flavoring solid; and (b) mixing contents of said vessel, whereby said olive oil, said edible oil, and said at least one flavoring solid, become intimately mixed within the formulation.
- 56. The method of claim 55, further comprising the step of at least partially enveloping the spread formulation with an edible coating material.
- 57. The method of claim 55 or claim 56, further comprising the step of cooling the spread formulation to, or below, room temperature.
- 58. The method of claim 56, wherein the step of cooling the spread formulation is performed prior to the step of at least partially enveloping the spread formulation.
- 59. The method of any one of claims 55 to 58, wherein said olive oil is disposed in an olive oil base spread including a hardening agent.
- 60. The method of claim 59, wherein said hardening agent includes at least one monoacylglycerol and/or diacylglycerol.
- 61. The method of claim 59 or claim 60, wherein a temperature of said contents of said vessel is maintained below a temperature at which said olive oil base spread transforms into a liquid.
- 62. The method of any one of claims 55 to 61, wherein, during said mixing, a temperature of said contents is maintained below 85°C, below 70°C, below 60°C, or below 50°C.
- 63. The method of any one of claims 55 to 62, wherein said vessel is, or is part of, a chocolate refiner or conche.
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PCT/IL2011/000212 WO2011107993A1 (en) | 2010-03-04 | 2011-03-03 | Olive oil based flavored solid food products |
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IL204718A IL204718A0 (en) | 2010-03-04 | 2010-03-25 | Olive oil based flavored solid food products |
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GR1009623B (en) * | 2018-09-10 | 2019-10-23 | Μιχαλης Κωνσταντινου Δαμιανακης | Product based on honey, cocoa, olive oil and dried fruit paste -preparation method of same |
WO2021151630A1 (en) * | 2020-01-29 | 2021-08-05 | Societe Des Produits Nestle S.A. | Fat-based filling composition |
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RS20110411A1 (en) * | 2011-09-20 | 2013-04-30 | VRBANOVIĆ, Veno | Flavoured confectioneries and production procedure thereof |
GB201200707D0 (en) | 2012-01-16 | 2012-02-29 | Kraft Foods Uk R & D Ltd | Composition |
WO2013148260A1 (en) | 2012-03-30 | 2013-10-03 | Washington University | Methods for modulating tau expression for reducing seizure and modifying a neurodegenerative syndrome |
TWI657819B (en) | 2013-07-19 | 2019-05-01 | 美商Ionis製藥公司 | Compositions for modulating tau expression |
JP6342452B2 (en) * | 2015-07-07 | 2018-06-13 | サンスター株式会社 | Low calorie chocolate composition |
JP5956669B1 (en) * | 2015-12-18 | 2016-07-27 | サンスター株式会社 | Low calorie chocolate composition |
IT201600101514A1 (en) * | 2016-10-10 | 2018-04-10 | Chox S R L | METHOD FOR THE PRODUCTION OF A CHOCOLATE-BASED FOOD PRODUCT |
ES2595380B1 (en) * | 2016-11-25 | 2017-10-18 | Sergio ORTIZ GARCIA | PROCEDURE FOR OBTAINING A SUBSTITUTE FOOD PRODUCT OF THE BUTTER AND MARGARINE FOR USE IN PASTRY AND PASTRY AND PRODUCT OBTAINED |
JP7179026B2 (en) * | 2017-05-30 | 2022-11-28 | ザ プリンストン グループ インク - シー40917 | Food and manufacturing method |
US20220174996A1 (en) * | 2018-02-23 | 2022-06-09 | ForA Foods Co. | Edible product comprising plant oils or creams and cooked legumes |
GB201819252D0 (en) * | 2018-11-27 | 2019-01-09 | Hanna Mark Anthony | A spreadable food product |
DE102019112730A1 (en) * | 2019-05-15 | 2020-11-19 | Bärbel Müller | Process for the transfer and preservation of flavorings and / or ingredients of vegetable and / or animal origin to a vegetable oil, enriched vegetable oil, food containing an enriched vegetable oil and uses of the enriched vegetable oil |
IT202100015740A1 (en) * | 2021-06-17 | 2022-12-17 | Ristorante Aquila Romana Di Petrini Fiorenza E Maria Beatrice E C S N C | Spreadable with hops |
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US20080193605A1 (en) * | 2007-02-08 | 2008-08-14 | Gonzalez Robert G | Nutritionally enhanced nut product |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GR1009623B (en) * | 2018-09-10 | 2019-10-23 | Μιχαλης Κωνσταντινου Δαμιανακης | Product based on honey, cocoa, olive oil and dried fruit paste -preparation method of same |
WO2021151630A1 (en) * | 2020-01-29 | 2021-08-05 | Societe Des Produits Nestle S.A. | Fat-based filling composition |
Also Published As
Publication number | Publication date |
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GB201003602D0 (en) | 2010-04-21 |
GB2471149A (en) | 2010-12-22 |
GB2471149B (en) | 2011-06-08 |
GB201021653D0 (en) | 2011-02-02 |
WO2011107993A1 (en) | 2011-09-09 |
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