GB2514133A

GB2514133A - An additive free mayonnaise product and method for making the same

Info

Publication number: GB2514133A
Application number: GB1308648.3A
Authority: GB
Inventors: Emanuele Armforte; Ian Lawson
Original assignee: AVONDALE FOODS Ltd
Current assignee: AVONDALE FOODS Ltd
Priority date: 2013-05-14
Filing date: 2013-05-14
Publication date: 2014-11-19
Anticipated expiration: 2033-05-14
Also published as: GB201308648D0; GB2514133B

Abstract

The present invention relates to additive free mayonnaise products which have an edible oil content of less than 75% by weight and a process for producing the products. The invention also encompasses a reduced fat additive free mayonnaise product which has an edible oil content of less than 54% by weight and/or a low fat additive free mayonnaise product which has an edible oil content of less than 10% by weight. In all cases the products comprise a combination of potato starch enzymatically modified by a-glucanotransferase and a fibre high in beta-glucan such as water soluble oat fibre.

Description

An additive free mayonnaise product aild method for making the same The present invention relates to additive free mayonnaise products which have an edible oil content of less than 75% by weight and a process for producing the products. The invention also encompasses a reduced fat additive free mayonnaise product which has an edible oil content of less than 54% by weight and/or a low fat additive free mayonnaise product which has an edible oil content of less than 10% by weight. In all cases the products further comprise water, egg yolk, enzymatically modified food starch, preferably potato starch, and fibre with a high beta-glucan content) preferably water soluble oat fibre, with the combination of enzymatically modified potato starch and water soluble oat fibre being used to replace at least some of the edible oil fat content that would be found in a traditional full fat mayonnaise product.

Mayonnaise is a semisolid emulsified food that is traditionally prepared from vegetable oil, water, egg yolk containing materials and acidifying ingredients.

According to the Codex Alimentarius Commission (Regional European Standards), mayonnaise must contain at least 78.5% total fat and 6% pure egg yolk. Over the past few years, the market has seen a considerable expansion of mayonnaise-like products recognized by the general public as mayonnaise products. Reduced fat, low fat and fat free versions of the traditional mayonnaise can be listed within these products. They usually contain food additives such as xanthan gum and guar gum, which are added with the purpose of increasing the viscosity of the continuous water phase, stabilising the emulsion, and enhance the mouth-feel of the product to impart organoleptic properties comparable to the correspondent full fat version.

The overconsumption of certain types of fat and the increased awareness of the negative role of fat on health, has contributed to the trend that led the food industry to develop a wide range of reduced-fat mayonnaise products. However, it is generally accepted that food with health benefits such as reduced and low-fat products will not be successful unless their organoleptic characteristics are comparable with their correspondent full-fat version. This implies that food industry is facing a challenge to produce a wide variety of mayonnaises, mayonnaise like products and dressings, including a low fat content, in order to meet the consumer demands. Further challenges have been more recently introduced as the food industry has started to gain interest on the use of clean-label ingredients) generally defined as products with no additives, preservatives) artificial colors and flavors, modified and chemically sounding ingredients on the kbel, in order to meet the current greater tendency of consumers to look for healthy and natural food products.

The preceding discussion of the background to the invention is intended only to facilitate an understanding of the present invention. It shou'd be appreciated that the discussion is not an acknowledgement or admission that any of the material referred to was part of the common general knowledge as at the priority date of the application.

Throughout the description and claims of this specification) the words "comprise" and "contain" and variations of the words) for example "comprising" and "comprises", means "induding but not limited to", and is not intended to (and does not) exclude other components, integers or steps.

Throughout the description and claims of this specification, the singular encompasses the plural unless the context otherwise requires. In particular, where the indefinite article is used, the specification is to be understood as contemplating plurality as well as singularity, unless the context requires otherwise.

The term "glucanotransferase' may also be known as "amylomaltase".

The present invention relates to an additive free mayonnaise-like product which contains tess than 75% by weight edible oil, and a process for making the product The product also comprises water, egg yolk as well as enzymatically modified food starch, preferably potato starch, and fibre with a high beta-glucan content, preferably water soluble oat fibre, which, when properly combined, create a product which has the organoleptic properties of and rheological properties associated with a traditional full fat mayonnaise product. A reduced fat mayonnaise product with the same ingredients is also taught which comprises less than 54% by weight edible oil. A low fat mayonnaise product is also taught which comprises the same ingredients as the reduced fat mayonnaise but contains less than 10% by weight edible oil and also contains a cheese such as ricotta cheese.

In accordance with a first aspect of the present invention there is provided a mayonnaise-like product comprising; less than 75% edible oil by weight, and 5%-90% water) and 0.25%-S.S% food starch enzymatically modified by cc-glucanotransferase, and 0.25%-5.5% fibre; wherein, when the edible oil is present between 54% and 75% by weight, the water content is between 5% and 50% by weight; when the edible oil is present between 10% and 54% by weight, the water content is between 20% and 90% by weight; and when the edible oil is present at less than 10% by weight, the water content is between 30% and 90% by weight.

Advantageously the unique combination between the modified food starch (preferably potato starch] which has been enzymatically modified by a-glucanotransferase and the fibre, typically water soluble oat fibre, results in a functional/stabiliser blend and mouth-feel improver, and makes the mayonnaise-like product particularly suitable, but not limited to the production of coleslaw and other wet salads, particularly those with reduced and low fat contents. As well as allowing the oil content in the mayonnaise product to be reduced without detrimental effect on the organoleptic properties of the product, the enzymatically modified potato starch and the water soluble oat fibre, thanks to their physico-chemical structure will not be subjected to, or will show some resistance to, the action of a-amylase (normally present in the typical wet salad vegetables] which breaks down the gel structure created by the use of native starches.

Enzymatic modification of starches is recognized as the most environmentally friendly modification of starches and as per European Directive starches processed in this way will be labelled as food starch. Therefore the use of both enzymatically modified potato starch and water s&ubk oat fibre will create additive free reduced fat and low fat mayonnaise products.

Preferably the food starch enzymatically modified by alpha-glucanotransferase is potato starch which is enzymaticafly modified by apha-glucanotransferase.

Preferably the fibre is oat fibre. Most preferably the oat fibre is water soluble oat fibre.

Preferably when the edib'e oil is present between 54% and 75% by weight, the water content is between 7% and 30% by weight.

More preferably when the edible oil is present between 54% and 75% by weight, the water content is between 10% and 25% by weight Preferably when the edible oil is present between 10% and 54% by weight, the water content is between 31% and 70% by weight.

More preferably when the edible oil is present between 10% and 54% by weight, the water content is between 35% and 55% by weight Preferably when the edible oil is present at less than 10% by weight, the water content is between 40% and 80% by weight.

More preferably when the edible oil is present at less than 10% by weight) the water content is between 50% and 75% by weight.

Preferably, when edible oil is present at less than 10% by weight, the mayonnaise-like product further comprises soft cheese.

S

Most preferably the soft cheese is ricotta cheese.

A soft cheese such as ricotta cheese is used to buffer the excessive sourness and improve the creaminess and mouth-feel of low fat mayonnaise.

Preferably the ricotta cheese comprises about 2% to about 10% by weight of the final mayonnaise-like product Optionally the edible oil is a vegetable oil. Preferably sunflower oil or rapeseed oil.

PreferaNy the mayonnaise like product comprises an acidifying agent.

Optionally the acidifying agent is acetic acid or citric acid.

Usually acetic acid is provided in the form of vinegar and citric acid is provided in the form of lemon juice.

Typically, the mayonnaise-like product further comprises one or more ingredients selected from the group egg yolk, sugar, salt and mustard.

A mayonnaise-like product pre-mix comprising; 5%-90% water; and O.25%-5.S% food starch enzymaticafly modified by a-glucanotransferase, and O.25%-5.S% fibre.

Preferably the food starch enzymatically modified by alpha-glucanotransferase is potato starch which is enzymatically modified by apha-glucanotransferase.

Preferably for an additive free mayonnaise like product which will contain less than 75% edible oil the pre-mix comprises; 5%-5O% water.

More preferably for an additive free mayonnaise like product which will contain less than 75% edible oil the pre-mix comprises 7%-30% water Most preferably for an additive free mayonnaise like product which will contain less than 75% edible oil the pre-mix comprises 1O%-25% water Preferably for a reduced fat additive free mayonnaise like product which will contain less than 54% edible oil the pre-mix comprises 20%-90% water.

More preferably for a reduced fat additive free mayonnaise like product which will contain less than 54% edible oil the pre-mix comprises 31%-70% water.

Most preferably for a reduced fat additive free mayonnaise like product which will contain less than 54% edible oil the pre-mix comprises 35%-55% water.

Preferably for a reduced fat additive free mayonnaise like product which will contain less than 54% edible oil the pre-mix comprises 1% to 5.5% potato starch enzymatically modified by a-glucanotransferase.

Preferably for a low fat additive free mayonnaise like product which will contain less than 10% edible oil the pre-mix comprises 30%-90% water.

More preferably for a low fat additive free mayonnaise like product which will contain less than 10% edible oil the pre-mix comprises 40%-80% water.

Most preferably for a low fat additive free mayonnaise like product which will contain less than 10% edible oil the pre-mix comprises 5O%-75% water.

Preferably for a low fat additive free mayonnaise like product which will contain less than 10% edible oil the pre-mix comprises 1% to 5.5% potato starch enzymatically modified by ct-glucanotransferase.

A process for the production of an additive free mayonnaise-like product which comprises; forming a premix of enzymatically modified food starch, fibre, all other dry ingredients and water; cooking the premix at a temperature no lower than 700 C and in a range of from about 70° C to about 95°C; cooling the premix to about 20° C; combining the premix with remaining ingredients.

Preferably the remaining ingredients include one or more of egg yolk, mustard, ricotta, edible oil and acidifying agent.

Preferably the step of combining the premix with remaining ingredients occurs in a mixing tank.

Preferably the mixing tank is a colloid mill.

In order to provide a better understanding of the present invention embodiments are described, by way of example only. Three examples are described here, an additive free mayonnaise with an edible oil content of less than 75%, a reduced fat additive free mayonnaise with an edible oil content of less than 54%, and a low fat additive free mayonnaise with an edible oil content of less than 10%.

The additive free mayonnaise-like product of the present invention uses a combination of two ingredients to replace at least a portion of the edible oil. These are a food starch enzymatically modified by alpha-glucanotransferase and a fibre.

Most preferably the two ingredients are a potato starch enzymatically modified by alpha-glucanotransferase and a water soluble oat fibre.

B

Features, integers or characteristics, compounds described in conjunction with a particular aspect, embodiment or example of the invention are to be understood to be applicable to any other aspect, embodiment or example described herein unless incompatible therewith.

In particular, the examples which are described refer to the preferred ingredients of potato starch enzymatically modified by alpha-glucanotransferase and water soluble oat fibre. However it is envisaged that corn starch or wheat starch, if treated in the same way, would show simfiam physico-chernical properties if modified in the same way. Simi [arty for the fibre, other high beta giucan fibres such as bade water soluble fibre could show similar physico-c hernical roperties to oat fibre,, Additive free mayonnaise An additive free reduced fat mayonnaise-like product is taught which has an edible oil content of less than 75% by weight As previously stated in this application, the term "mayonnaise-like product" is being here used to define a product which has the organoleptic properties of and rheological properties associated with a traditional full fat mayonnaise product, but which does not necessarily meet the current Standard of Identity of a mayonnaise product as promulgated by the Codex Alimentarius Commission.

One component of the mayonnaise-like product is water, which for the mayonnaise-like product with less than 75% edible oil is present in levels of from about 5% to 50% by weight, preferably from about 7 to about 30% by weight, with an optimal range of from about 10 to about 25% by weight.

In addition to water, an enzymatically modified potato starch, modified thanks to the action of the enzyme alpha-glucanotransferase of Therm us thermophiles which provides the starch with thermo-reversible gelling properties, is present in the reduced fat mayonnaise product The level of the starch must be carefully balanced in order to produce a product with an acceptable texture and flavour. The starch should be present in amount of from about 0.25% to 5.5% by weight of the final product The use of starch outside the ranges designated herein result in an unacceptable product If the leve' of the starch is too high, the resuhing product becomes too stiff and gel-like, if the 1eve is too low, the resulting product will become too runny.

The enzymatically modified potato starch maybe produced by any appropriate method. An example is that the alpha-glucanotransferase treated starch maybe produced by mixing 20% dry solids (w/v) starch with demineralized water of pH 6.5 containing 0.2621 gIL CaCh2H2O (10 DH water), followed by gelatinization by incubation at 1000 C for 60 mill while shaking. Subsequently, 1 U of the amylomaltase enzyme preparation is added per gram dry matter starch and incubated at 700 C for 24 h. The reaction is terminated by incubation at 1210 C for 30 mm and the modified starch is precipitated with 90% ethanol followed by filtration over a paper filter and washing of the retained material with 90% ethanol.

The product is finally blended and dried at 37° C. The other important ingredient is the water soluble oat fibre, with high content of 3-glucans [about 36% by weight of the final ingredient]. The fibre should be present in amount of from about 0.25 to 3% by weight of the final product As well as for the starch, the use of fibre outside the ranges designated herein result in an unacceptable product. If the lev& of the fibre is too high) the resuking product becomes too sticky and stiff, if the evel is too tow, the resulting product wilt lack of creaminess and mouth-feeL Additionth components which maybe added are edible oil, pasteurised llquid salted egg yolk and an acidifying agent EdiNe oil may be added up to about 75% of the weight of the product The oHs which can be added are those generally used in mayonnaise product such as sunflower or rapeseed oil. The acidifying agent can be any edible acid such as citric acid, acetic acid or mixtures thereof Generally, the acidifying agent is acetic acid which is present in the form of vinegar, or citric acid which is present in the form ollemon juice.

Ingredients which are generally included in conventiona' mayonnaise products) such as sugar, salt and mustard are also added to the reduced fat mayonnaise product.

An exampk additive free mayonnaise-like product with an edible oil content of kss than 75% is shown in the table below; Mayonnaise product Ingredient (%) Premix Potato Starch 0.5 Oat Fibre 0.25 Sugar 4 Salt 1 Water 13 Other Ingredients Mustard 0.25 Egg Yolk 5 Oil 70 Vinegar/acetic acid 6 The water s&utile oat fibre and the enzymatically modified potato starch are mixed with all the other dry ingredients and with the water to make a premix; subsequently the premix is subjected to cooking and cooling stages. The remaining ingredients are then added with the acidifying agent, in this case vinegar, being added last Reduced fat mayonnaise-like product A reduced fat additive free reduced fat mayonnaise-like product is taught: which has an edible oil content of less than 54% by weight One component of the reduced fat mayonnaise-like product is water, which for the mayonnaise-like product with less than 54% edilMe oil is present at 20% to 90% by weight of the product) preferalMy from about 31 to about 70% by weight, with an optimal range of from about 30 to about 55% by weight.

In addition to water) the potato starch enzymaticafly modified by enzyme alpha-glucanotransferase of Thermus thermophiles described previously is present in amount of from about 1% to 5.5% by weight of the final product. As previously, the other important ingredient is the water souNe oat fibre, with high content of I-glucans (about 36% by weight of the final ingredient]. The fibre should be present in amount of from about 0.25 to 3% by weight of the fina' product The enzymatic modification can be carried out as described in the previous example.

As with the previous example) the use of the enzymaticaily modified starch or the oat fibre outside the ranges designated herein resuk in an unacceptable product.

Additional components which may be added are edible oil, pasteurised liquid salted egg yolk and an acidifying agent Edible oil may be added up to about 54% of the weight of the product The oils which can be added are those generally used in mayonnaise product such as sunflower or rapeseed oH. The acidifying agent can be any edible acid such as citric acid, acetic acid or mixtures thereof. Generally, the acidifying agent is acetic acid which is present in the form of vinegar, or citric acid which is present in the form of lemon juice.

Ingredients which are generally included in conventiona' mayonnaise products) such as sugar, salt and mustard are also added to the reduced fat mayonnaise product An example reduced fat additive free mayonnaise-like product with an edible oil content of less than 54% is shown in the table below; Reduced fat mayonnaise product Ingredient (%) Premix Potato Starch 3 Oat Fibre 0.5 Sugar 7 Salt 1.5 Water 36 Other Ingredients Mustard 1 Egg Yolk 3 Oil 40 Vinegar 8 As with the previous examp'e, the water soluble oat fibre and the enzymatically modified potato starch are mixed with all the other dry ingredients and with the water to make a premix; subsequently the premix is subjected to cooking and cooling stages. The remaining ingredients are then added with the acidifying agent) in this case vinegar, being added last Low fat mayonnaise-like product A low fat mayonnaise product with less than 10% by weight edible oil could also be produced using the basic teaching of this invention. The low fat mayonnaise product also comprises ricotta cheese in amount of from about 2 to about 10% by weight of the final product The ricotta cheese is used to buffer the excessive sourness and improve the creaminess and mouth-feel of ow fat mayonnaise.

The main component of the low fat mayonnaise-llke product is water) which for the mayonnaise-like product with tess than 10% edible oil is present at 30% to 90% by weight of the product, preferably from about 40% to about 80% by weight:, with an optima! range of from about 50% to about 75% by weight In addition to water, the potato starch enzymaticafly modified by enzyme alpha-glucanotransferase of Thermus thermophiles described previously is present in amount of from about 1% to 5.5% by weight of the final product As previously, the other important ingredient is the water soluble oat fibre, with high conteffi of 3-glucans [about 36% by weight of the final ingredient). The fibre shouki be present in amount of from about 0.25 to 3% by weight of the final product The enzymatic modification can be carried out as described previously.

As with the previous example, the use of the enzymatically modified starch or the oat fibre outside the ranges designated herein resuk in an unacceptable product.

Additional components which may be added are edible oi!, pasteurised liquid salted egg yolk and an acidifying agent Edible oil may be added up to about 10% of the weight of the product. The oils which can be added are those generally used in mayonnaise product such as sunflower or rapeseed oil. The acidifying agent can be any edible acid such as citric acid, acetic acid or mixtures thereof Generally, the acidifying agent is acetic acid which is present in the form of vinegar, or citric acid which is present in the form of lemon juice.

Ingredients which are generally included in conventiona' mayonnaise products) such as sugar, salt and mustard are also added to the reduced fat mayonnaise product An example reduced fat additive free mayonnaise-like product with an edible oil content of less than 10% is shown in the table b&ow; Low Fat Mayonnaise product Ingredient (%) Premix Potato Starch 5 Oat Fibre 1.5 Sugar 9.5 Salt 2 Water 52 Other Ingredients Mustard 1 Egg Yolk 5 Ricotta 8 Oil 5 Vinegar 7 Lemon Juice 4 As with the previous example, the water soluble oat fibre and the enzymatically modified potato starch are mixed with all the other dry ingredients and with the water to make a premix; subsequently the premix is subjected to cooking and cooling stages. The remaining ingredients are then added with the acidifying agent) in this case vinegar, being added last Process for the production of additive free mayonflaise-like products A process for the production of the mayonnaise products is also disclosed herein.

As referenced above, the water soluble oat fibre and the enzymatically modified potato starch are mixed with all the other dry ingredients and with the water; subsequently the premix is subjected to cooking and cooling stages prior to the following steps of the reduced fat mayonnaise production.

The additive free product, the reduced fat mayonnaise and the low fat mayonnaise products are made in the same way and by the following procedure. The initial step of the process is the formulation of the premix. All the dry ingredients, including the enzymatically modified potato starch and the water soluble oat fibre are combined in a powder/water dispersing device. The water is added, and the resulting mixture is then cooked at temperature no lower than 70° C and in a range of from about 70° C to about 950 C with a direct steam injection system. The mixture is held at the cooking temperature for a period of about S to tO minutes. The cooking step is required to develop the functional properties of the enzymatically modified potato starch. The cooked mixture is subsequently cooled through a series of cooling tanks to about 200 C. The cooled premix is then added to the slurry make-up tank or mixing tank, such as a coiloid mill) with any additional ingredient such as the egg yolk, the mustard, the edibk oiL the ricotta in the case of the low fat mayonnaise product and the acidifying agent which is added as the final ingredient The mix is Nended for no less than 5 minutes before being discharged into the storage tank.