IES62576B2 - "A method for preparing an edible water-in-oil emulsion" - Google Patents
"A method for preparing an edible water-in-oil emulsion"Info
- Publication number
- IES62576B2 IES62576B2 IES940535A IES62576B2 IE S62576 B2 IES62576 B2 IE S62576B2 IE S940535 A IES940535 A IE S940535A IE S62576 B2 IES62576 B2 IE S62576B2
- Authority
- IE
- Ireland
- Prior art keywords
- aqueous phase
- oil
- water
- prepared
- fish oil
- Prior art date
Links
- 239000007762 w/o emulsion Substances 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000008346 aqueous phase Substances 0.000 claims abstract description 54
- 235000021323 fish oil Nutrition 0.000 claims abstract description 52
- 235000019197 fats Nutrition 0.000 claims abstract description 31
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 29
- 239000012071 phase Substances 0.000 claims abstract description 29
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000004615 ingredient Substances 0.000 claims abstract description 18
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 claims abstract description 15
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 claims abstract description 15
- 235000010385 ascorbyl palmitate Nutrition 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 239000005862 Whey Substances 0.000 claims abstract description 11
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 239000000654 additive Substances 0.000 claims abstract description 10
- 235000015155 buttermilk Nutrition 0.000 claims abstract description 10
- 235000008939 whole milk Nutrition 0.000 claims abstract description 10
- 102000011632 Caseins Human genes 0.000 claims abstract description 6
- 108010076119 Caseins Proteins 0.000 claims abstract description 6
- 239000003054 catalyst Substances 0.000 claims abstract description 6
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 6
- 239000008367 deionised water Substances 0.000 claims description 11
- 239000003352 sequestering agent Substances 0.000 claims description 10
- 229910021645 metal ion Inorganic materials 0.000 claims description 5
- IPCSVZSSVZVIGE-UHFFFAOYSA-M hexadecanoate Chemical compound CCCCCCCCCCCCCCCC([O-])=O IPCSVZSSVZVIGE-UHFFFAOYSA-M 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 11
- 239000000839 emulsion Substances 0.000 abstract description 5
- 235000013310 margarine Nutrition 0.000 abstract description 4
- 239000003264 margarine Substances 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 description 26
- 239000003925 fat Substances 0.000 description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 21
- 239000003921 oil Substances 0.000 description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 14
- 239000011575 calcium Substances 0.000 description 14
- 229910052791 calcium Inorganic materials 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 10
- 235000019484 Rapeseed oil Nutrition 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- OENHQHLEOONYIE-UKMVMLAPSA-N beta-Carotene Chemical compound CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 6
- 229910052751 metal Inorganic materials 0.000 description 6
- 239000002184 metal Substances 0.000 description 6
- YQEMORVAKMFKLG-UHFFFAOYSA-N glycerine monostearate Natural products CCCCCCCCCCCCCCCCCC(=O)OC(CO)CO YQEMORVAKMFKLG-UHFFFAOYSA-N 0.000 description 5
- SVUQHVRAGMNPLW-UHFFFAOYSA-N glycerol monostearate Natural products CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000008158 vegetable oil Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 150000002739 metals Chemical class 0.000 description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000013734 beta-carotene Nutrition 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 229960001484 edetic acid Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 229910052738 indium Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- XMWGSPLTTNCSMB-UHFFFAOYSA-M sodium;2-hydroxypropane-1,2,3-tricarboxylic acid;chloride Chemical compound [Na+].[Cl-].OC(=O)CC(O)(C(O)=O)CC(O)=O XMWGSPLTTNCSMB-UHFFFAOYSA-M 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
A spread is prepared from a water-in-oil emulsion, which is prepared using a margarine process, in which the fat phase of the emulsion comprises fish oil containing an antioxidant blend of ascorbyl palmitate. The aqueous phase of the emulsion is prepared without ingredients or additives which may react with or act as a catalyst for a reaction with ascorbyl palmitate to at least retard the development of a metallic type off-flavour or fishy taste. The aqueous phase is prepared without one or more of the following ingredients or additives: whey, whey powder, skimmed milk, skimmed milk powder, butter milk, butter milk powder, whole milk, whole milk powder, and sodium caseinate.
Description
A method for preparing an edible water-in-oil emulsion
The present invention relates to a method for preparing an edible water-in-oil emulsion containing fish oil and the invention also relates to a water-in-oil emulsion containing fish oil.
Fish oil has very significant and desirable nutritional properties. It is also relatively high in omega-3 polyunsaturated fatty acids, which have been found to play a significant role in the prevention, or at least reduction in the incidence of heart disease. However, fish oil suffers from a serious disadvantage in that it deteriorates at a relatively rapid rate. To arrest the relatively rapid deterioration of fish oil, fish oil is subjected to various processes, such as, for example, refining, deodorising, and other stabilising processes, for example, treating the fish oil with antioxidants and the like. Such processes, while they overcome to a large extent the problem of deterioration of the fish oil, unfortunately, significantly affect the nutritional properties, and in particular, the omega-3 polyunsaturated fatty acids content of the fish oil. In general, such processes tend to destroy the omega-3 polyunsaturated fatty acids. Thus, the beneficial effects of fish oil are effectively eliminated.
Processes for treating fish oil to prevent or to at least retard deterioration of the fish oil, while at the same time minimising the adverse effects on the nutritional properties, and in particular, on the omega-3 polyunsaturated fatty acids content of the fish oil require the addition to the fish oil of an antioxidant or an antioxidant blend. Such an antioxidant or antioxidant blend may comprise ascorbyl palmitate. It has, however, been found that fish oil containing such an antioxidant blend of ascorbyl palmitate when included in the fat phase of an edible water-in-oil emulsion, such as, for example, a spread, causes the spread to develop a metallic type off-flavour which is often described as a fishy taste.
There is therefore a need for a method for preparing an edible water-in-oil emulsion containing fish oil and an antioxidant containing ascorbyl palmitate in which the development of such an off-flavour or fishy taste is avoided, or at least retarded.
There is also a need for such an edible water-in-oil emulsion.
The present invention is directed towards providing such a method and an edible water-in-oil emulsion containing fish oil.
According to the invention there is provided a method for preparing an edible water-in-oil emulsion comprising fish oil, the water-in-oil emulsion comprising a fat phase and an aqueous phase, the fat phase comprising fish oil containing an antioxidant including ascorbyl palmitate, wherein the aqueous phase is prepared without ingredients or additives which may react with or act as a catalyst for a reaction with, ascorbyl palmitate to at least retard the development of a metallic type off-flavour or fishy taste. Preferably, the aqueous phase is prepared without any one or more of the following ingredients or additives:
whey, whey powder, skimmed milk, skimmed milk powder, butter milk, butter milk powder, whole milk, whole milk powder, and sodium caseinate.
In one embodiment of the invention the aqueous phase is prepared with de-ionised water. In another embodiment of the invention, a sequestrant is added to the aqueous phase for binding metal ions in the aqueous phase. Preferably, the sequestrant is selected from any one or more of the following sequestrants: citric acid and/or its salts, phosphate salts, and ethylene diamine tetra-acetic acid and/or its salts.
In another embodiment of the invention the aqueous phase is prepared with water having a relatively low calcium content, and preferably, the water comprises a very low level of calcium. Preferably, the calcium content of the aqueous phase is less than 20 parts per million of the aqueous phase. Advantageously, the calcium content of the aqueous phase is less than 10 parts per million of the aqueous phase, and ideally, the calcium content of the aqueous phase is less than 5 parts per million of the aqueous phase. It is believed that the presence of calcium in the aqueous phase reduces the effectiveness of the sequestrant, and accordingly, by minimising the calcium content of the aqueous phase, the binding property of the sequestrant for binding metal ions is enhanced.
In another embodiment of the invention the fat phase constitutes up to 82% bv weight of the water-in-oil emulsion.
Advantageously, the fat phase constitutes up to 60% by weight of the water-in-oil emulsion, and ideally, the fat phase constitutes approximately 40% by weight of the water-in-oil emulsion.
In one embodiment of the invention the fish oil containing the antioxidant constitutes up to 50% by weight of the water-in-oil emulsion, and preferably, the fish oil containing the antioxidant constitutes up to 40% by weight of the water-in-oil emulsion. Advantageously, the fish oil containing the antioxidant constitutes up to 30% by weight of the water-in-oil emulsion, and in a preferred embodiment of the invention, the fish oil containing the antioxidant constitutes between 3% and 20% by weight of the water-in-oil emulsion. Ideally, the fish oil containing the antioxidant constitutes approximately 4% by weight of the water-in-oil emulsion.
Preferably, the fish oil is an unhardened fish oil, and in a preferred embodiment of the invention the fish oil is a fish oil sold by Roche Products Limited of Great Britain under the Trade Mark ROPUFA 30.
In another embodiment of the invention the fat phase comprises a vegetable oil, and preferably, a vegetable oil liquid at room temperature.
Preferably, the vegetable oil is selected from any one or more of the following oils:
rape seed oil, soya bean oil, sun flower oil, and olive oil.
Advantageously, the fat phase comprises a hard stock oil solid at room temperature. In one embodiment of the invention the hard stock oil is a vegetable oil.
Advantageously, the hard stock oil is selected from any one or more of the following oils:
hydrogenated or partly hydrogenated soya bean oil, hydrogenated or partly hydrogenated rape seed oil, hydrogenated or partly hydrogenated palm oil, hydrogenated or partly hydrogenated coconut oil, hydrogenated or partly hydrogenated palm kernel oil, a vegetable oil naturally hard at room temperature, for example, coconut oil, palm kernel oil, palm oil and fractions thereof, animal fats, for example, milk fat, tallow or lard or P fractions thereof.
In a further embodiment of the invention the fat phase may also contain an emulsifier, for example, a mono and di glycerides; the fat phase may also contain colouring; flavouring and/or vitamins.
In another embodiment of the invention the aqueous phase may contain lactic acid, proteins and/or flavouring additives.
In one embodiment of the invention the water-in-oil emulsion is prepared using a margarine process.
Additionally, the invention provides an edible water-in-oil emulsion containing fish oil, the water-in-oil emulsion comprising a fat phase and an aqueous phase, the fat phase comprising fish oil containing an antioxidant including ascorbyl palmitate wherein the aqueous phase is prepared without additives which may react with, or act as a catalyst for a reaction with ascorbyl palmitate to at least retard the development of a metallic type off-flavour or fishy taste. Preferably, the aqueous phase is prepared without any one or more of the following ingredients:
whey, whey powder, skimmed milk, skimmed milk powder, butter milk, butter milk powder, whole milk, whole milk powder, and sodium caseinate.
Preferably, the aqueous phase is prepared from de-ionised water, advantageously, the aqueous phase contains a sequestrant for binding metal ions in the aqueous phase, preferably, the sequestrant is selected from any one or more of the following:
citric acid, and/or its salts, phosphate salts, and ethylene diamine tetra-acetic acid, and/or its salts.
In one embodiment of the invention the aqueous phase is prepared with water with a relatively low level of calcium and preferably, a very low level of calcium.
In another embodiment of the invention the fat phase constitutes up to 82% by weight of the water-in-oil emulsion, and preferably, the fat phase constitutes up to 60% by weight of the water-in-oil emulsion. Advantageously, the fat phase constitutes approximately 40% by weight of the water-in-oil emulsion.
In one embodiment of the invention the fish oil containing the antioxidant constitutes up to 50% by weight of the water-in-oil emulsion. Advantageously, the fish oil containing the antioxidant constitutes up to 40% by weight of the water-in-oil emulsion. Advantageously, the fish oil containing the antioxidant constitutes up to 30% by weight of the water-in-oil emulsion, and in a preferred embodiment of the invention, the fish oil containing the antioxidant constitutes between 3% and 20% by weight of the water-in-oil emulsion. Ideally, the fish oil containing the antioxidant constitutes approximately 4% by weight of the water-in-oil emulsion.
Additionally, the invention provides a spread prepared from the edible water-in-oil emulsion according to the invention.
Further, the invention provides a spread in which the water-inoil emulsion is prepared by a method according to the invention.
The invention will be more clearly understood from the following description of the following non-limiting examples.
Example 1
A spread is prepared from an edible water-in-oil emulsion, which is prepared from the following ingredients in the proportions by weight set out below:
Fat phase refined deodorised rape seed oil 22.6%
Hydrogenated soya bean oil 12.9%
Dimodan 0T (glycerol mono stearate) 0.5% β Carotene 0.003%
Fish oil containing an antioxidant blend 4.0%
Aqueous phase
De-ionised water 58.66%
Sobalg FD 120 (sodium alginate) 1.20%
Potassium sorbate 0.10%
Citric acid 0.04%
The fish oil is an unhardened fish oil containing an antioxidant blend, which antioxidant blend includes ascorbyl palmitate. In this particular embodiment of the invention the fish oil is a fish oil sold by Roche Products Limited of Great Britain under the Trade Mark ROPUFA 30. The refined deodorised rape seed oil is liquid at room temperature, and the hydrogenated soya bean oil is solid at room temperature. The de-ionised water is very low in calcium so that the calcium content of the aqueous phase is less than five parts per million of the aqueous phase.
The spread is prepared using a margarine process. The ingredients of the fat phase including the fish oil are raised to a temperature of approximately 40°C to 45°C in a mixing tank until all the fats have melted and are thoroughly mixed. The ingredients of the aqueous phase are mixed and added to the fat phase in the mixing tank and stirred to form a water-in-oil emulsion. The emulsion is then processed in a scraped surface heat exchanger and ancillary/ equipment to achieve pasteurisation, and is subsequently cooled and then subjected to texturising or plasticising. The spread is then packed as desired in foil, tubs or other suitable packaging.
Example 2
A spread is prepared from the following ingredients in the proportions by weight set out below using a similar method to that of Example 1:
Fat phase
refined deodorised rape seed oil 22.6% Hydrogenated soya bean oil 12.9% Dimodan 0T (glycerol mono stearate) 0.5% β Carotene 0.003% Fish oil containing an antioxidant blend 4.0% Aaueous phase De-ionised water 57.16% Sobalg FD 120 (sodium alginate) 1.2% Potassium sorbate 0.1% Sodium chloride 1.5% Citric acid 0.04% Example 3 A spread is prepared from the following ingredients in the proportions by weight set out below using a similar method that of Example 1: Fat phase refined deodorised rape seed oil 33.59% Hydrogenated soya bean oil 19.8% Dimodan 0T (glycerol mono stearate) 0.5% β Carotene 0.003% Oil soluble flavour 0.01% Fish oil containing an antioxidant blend 6.0%
Aqueous phase
De-ionised water
Water soluble flavour Sodium chloride Citric acid
37.75%
0.005%
1.2%
0.04%
Example 4
A spread is prepared from the following ingredients in the proportions by weight set out below using a similar method to that of Example 1:
Fat phase refined deodorised rape seed oil 15.5% butterfat (anhydrous) 40.0%
Dimodan 0T (glycerol mono stearate) 0.5%
Fish oil containing an antioxidant blend 4.0%
Aqueous phase
De-ionised water 38.46% Sodium chloride 1.5% Citric acid 0.04%
Example.5
A spread is prepared from the following ingredients in the proportions by weight set out below using a similar method to that of Example 1:
Fat phase refined deodorised rape seed oil 3.6%
Hydrogenated soya bean oil 26.0%
Dimodan 0T (glycerol mono stearate) 0.4%
Carotene 0.003%
Fish oil containing an antioxidant blend 50.0%
Aqueous phase
De-ionised water 19.96%
Citric acid 0.04%
In Examples 2 to 5, the fish oil is identical to the fish oil used in Example 1. The spreads of Examples 2 to 5 are prepared using the margarine process similar to that described with reference to Example 1, and after texturising and plasticising the spread is packed. In each of Examples 2 to 5, the refined deodorised rape seed oil is liquid at room temperature. The deionised water is very low in calcium so that the calcium content of the aqueous phase is less than five parts per million of aqueous phase. In each of the Examples 2, 3 and 5, the hydrogenated soya bean oil is solid at room temperature. In Example 4, the butterfat is also solid at room temperature. In each of the Examples 2 to 4, a small quantity of sodium chloride is included in the aqueous phase without adverse results.
In all the examples, as can be seen, neither the aqueous phase or the fat phase contain any of the following ingredients or additives:
whey, whey powder, skimmed milk, skimmed milk powder, butter milk, butter milk powder, whole milk, whole milk powder, and sodium caseinate.
In all the examples, trace metals in the aqueous phase are kept to a minimum.
It has been found that the spreads produced according to the above examples do not develop a metallic type off-flavour nor do they develop a fishy taste. In fact, it has been found that the spreads prepared according to the examples are relatively stable. Precisely why this is so is not fully understood, however, it is believed that by minimising the metal content of the aqueous phase considerably contributes to the stability of the spreads.
It is believed that metals present in the aqueous phase either react with ascorbvl palmitate and cause the metallic type offflavour, or alternatively, it may be that the metals present in the aqueous phase act as a catalyst for a reaction of the ascorbyl palmitate with other constituents in either the fat or aqueous phases which leads to the metallic type off-flavour. Accordingly, the use of de-ionised water significantly minimises the metal content of the water. The addition of citric acid to the aqueous phase which acts as a sequestrant for binding any residual metal ions in the aqueous phase further reduces the effect of any remaining metals in the water. It is believed that by keeping the level of calcium in the aqueous phase to a minimum the effectiveness of the sequestrant is increased. It is also believed that by preparing the aqueous phase without whey powder, skimmed milk powder, sodium caseinate and with relatively low levels only of sodium chloride, also minimises the possibility of a reaction with the ascorbyl palmitate which may lead to the metallic type off-flavour or fishy taste.
While the water-in-oil emulsion has been described in the examples as being a spread, it will be apparent to those skilled in the art that the edible water-in-oil emulsion may be other than a spread, for example, mayonnaise, and the like.
The invention is not limited to the examples hereinbefore described, and it will be readily apparent to those skilled in the art that other edible water-in-oil emulsions may be prepared according to the invention with other ingredients and other proportions of ingredients.
Claims (5)
1. A method for preparing an edible water-in-oil emulsion comprising fish oil, the water-in-oil emulsion comprising a fat phase and an aqueous phase, the fat phase comprising fish oil containing an antioxidant including ascorbvl palmitate, wherein the aqueous phase is prepared without ingredients or additives which may react with or act as a catalyst for a reaction with, ascorbyl palmitate to at least retard the development of a metallic type off-flavour or fishy taste.
2. A method as claimed in Claim 1 in which the aqueous phase is prepared without any one or more of the following ingredients or additives: whey, whey powder, skimmed milk, skimmed milk powder, butter milk, butter milk powder, whole milk, whole milk powder, and sodium caseinate.
3. A method as claimed in Claim 1 or 2 in which the aqueous phase is prepared with de-ionised water, and a sequestrant is added to the aqueous phase for binding metal ions in the aqueous phase.
4. An edible water-in-oil emulsion containing fish oil, the water-in-oil emulsion comprising a fat phase and an aqueous phase, the fat phase comprising fish oil containing an antioxidant including ascorbyl palmitate wherein the aqueous phase is prepared without additives which may react with, or act as a catalyst for a reaction with ascorbyl palmitate to at least retard the development of a metallic type off-flavour or fishy taste.
5. An edible water-in-oil emulsion as claimed in Claim 4 in which the aqueous phase is prepared without any one or more of the following ingredients:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE940535 IES62576B2 (en) | 1993-07-02 | 1994-07-01 | "A method for preparing an edible water-in-oil emulsion" |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IE930497 | 1993-07-02 | ||
| IE940535 IES62576B2 (en) | 1993-07-02 | 1994-07-01 | "A method for preparing an edible water-in-oil emulsion" |
| PCT/IE1994/000061 WO1996019114A1 (en) | 1993-07-02 | 1994-12-22 | A method for preparing an edible water-in-oil emulsion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IES940535A2 IES940535A2 (en) | 1995-01-11 |
| IES62576B2 true IES62576B2 (en) | 1995-02-08 |
Family
ID=26319607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE940535 IES62576B2 (en) | 1993-07-02 | 1994-07-01 | "A method for preparing an edible water-in-oil emulsion" |
Country Status (1)
| Country | Link |
|---|---|
| IE (1) | IES62576B2 (en) |
-
1994
- 1994-07-01 IE IE940535 patent/IES62576B2/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| IES940535A2 (en) | 1995-01-11 |
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