ITMI20131811A1 - EMULSIONS FOR FOOD USE, INCLUDING VEGETABLE FIBERS AND / OR WHEAT GERM ASSOCIATED WITH OTHER INGREDIENTS OR ENZYMES - Google Patents
EMULSIONS FOR FOOD USE, INCLUDING VEGETABLE FIBERS AND / OR WHEAT GERM ASSOCIATED WITH OTHER INGREDIENTS OR ENZYMESInfo
- Publication number
- ITMI20131811A1 ITMI20131811A1 IT001811A ITMI20131811A ITMI20131811A1 IT MI20131811 A1 ITMI20131811 A1 IT MI20131811A1 IT 001811 A IT001811 A IT 001811A IT MI20131811 A ITMI20131811 A IT MI20131811A IT MI20131811 A1 ITMI20131811 A1 IT MI20131811A1
- Authority
- IT
- Italy
- Prior art keywords
- emulsion according
- vegetable
- fibers
- emulsion
- oil
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title claims description 24
- 239000000835 fiber Substances 0.000 title claims description 16
- 235000013311 vegetables Nutrition 0.000 title claims description 12
- 241000209140 Triticum Species 0.000 title claims description 9
- 235000021307 Triticum Nutrition 0.000 title claims description 9
- 235000013305 food Nutrition 0.000 title claims description 7
- 239000004615 ingredient Substances 0.000 title description 3
- 102000004190 Enzymes Human genes 0.000 title description 2
- 108090000790 Enzymes Proteins 0.000 title description 2
- 239000003921 oil Substances 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 240000004713 Pisum sativum Species 0.000 claims description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims description 4
- 244000134552 Plantago ovata Species 0.000 claims description 4
- 235000003421 Plantago ovata Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 108060008539 Transglutaminase Proteins 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 102000003601 transglutaminase Human genes 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 102000008186 Collagen Human genes 0.000 claims description 2
- 108010035532 Collagen Proteins 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 239000009223 Psyllium Substances 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 229920001436 collagen Polymers 0.000 claims description 2
- 238000005194 fractionation Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 229940070687 psyllium Drugs 0.000 claims description 2
- 102000003929 Transaminases Human genes 0.000 claims 3
- 108090000340 Transaminases Proteins 0.000 claims 3
- 235000019482 Palm oil Nutrition 0.000 claims 1
- 235000019864 coconut oil Nutrition 0.000 claims 1
- 239000003240 coconut oil Substances 0.000 claims 1
- 238000005984 hydrogenation reaction Methods 0.000 claims 1
- 238000009884 interesterification Methods 0.000 claims 1
- 239000002540 palm oil Substances 0.000 claims 1
- 238000005245 sintering Methods 0.000 claims 1
- 235000013310 margarine Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 4
- 239000011159 matrix material Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 240000001889 Brahea edulis Species 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 244000061944 Helianthus giganteus Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000019871 vegetable fat 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23D7/001—Spread compositions
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
DESCRIZIONE DESCRIPTION
DESCRIZIONE DELLE FIGURE DESCRIPTION OF THE FIGURES
Figura 1: Emulsione cremosa realizzata in accordo con l’invenzione. Figure 1: Creamy emulsion made in accordance with the invention.
Figura 2: Emulsione compatta realizzata in accordo con l’invenzione . Figure 2: Compact emulsion made in accordance with the invention.
DESCRIZIONE DELL'INVENZIONE DESCRIPTION OF THE INVENTION
L’invenzione ha per oggetto la realizzazione di emulsioni di tipo “olio-in- acqua” o “acqua-in-olio”, dotate in particolare di struttura cremosa o compatta, comprendenti acqua, uno o più oli vegetali, fibre vegetali e/o germe di grano o suo derivato. The invention relates to the production of "oil-in-water" or "water-in-oil" emulsions, in particular with a creamy or compact structure, including water, one or more vegetable oils, vegetable fibers and / or wheat germ or its derivative.
Le fibre vegetali possono provenire da una o (preferibilmente) più fonti vegetali. In particolare si preferisce utilizzare una combinazione di fibre: (a) insolubili e (b) solubili o parzialmente solubili. Plant fibers can come from one or (preferably) multiple plant sources. In particular, it is preferred to use a combination of fibers: (a) insoluble and (b) soluble or partially soluble.
Tra le fibre vegetali insolubili (a) si possono citare le fibre di: bambù, frumento, avena, riso, canna da zucchero, pisello, patata, carota, ecc. Tra le fibre vegetali solubili o parzialmente solubili (b) si possono citare le fibre di: plantago ovata (psyllium), limone, arancia, patata, ecc. Among the insoluble vegetable fibers (a) we can mention the fibers of: bamboo, wheat, oats, rice, sugar cane, pea, potato, carrot, etc. Among the soluble or partially soluble vegetable fibers (b) we can mention the fibers of: plantago ovata (psyllium), lemon, orange, potato, etc.
La solubilità delle fibre è intesa rispetto all’acqua. The solubility of the fibers is intended with respect to water.
Il germe di grano o suo derivato è utilizzato preferibilmente in forma di farina. Wheat germ or its derivative is preferably used in the form of flour.
I suddetti componenti possono essere ulteriormente associati ad uno o più tra i seguenti ingredienti: The aforementioned components can be further associated with one or more of the following ingredients:
proteine di origine animale (es. del latte, collagene, uovo e loro derivati) proteins of animal origin (e.g. milk, collagen, egg and their derivatives)
proteine di origine vegetale (es. della patata, pisello, riso, soia, frumento, ecc.) proteins of vegetable origin (e.g. from potatoes, peas, rice, soy, wheat, etc.)
enzima transglutaminasi. transglutaminase enzyme.
II sistema funzionale così realizzato permette di incrementare in modo importante la quantità di olio o grasso emulsionati, arrivando sino all’80% di olio nella matrice, ottenendo emulsioni omogenee e stabili. The functional system thus created allows to significantly increase the amount of emulsified oil or fat, reaching up to 80% of oil in the matrix, obtaining homogeneous and stable emulsions.
In particolare, l’enzima transglutaminasi determina la formazione di legami covalenti tra le molecole proteiche presenti nella matrice emulsionata, conferendo struttura e caratteristiche plastiche alla matrice, ottenendo prodotti di consistenza compatta, simile al burro o ad una normale margarina; in assenza di tale enzima, si ottengono emulsioni di consistenza cremosa o leggermente strutturata. In particular, the transglutaminase enzyme determines the formation of covalent bonds between the protein molecules present in the emulsified matrix, giving structure and plastic characteristics to the matrix, obtaining products with a compact consistency, similar to butter or a normal margarine; in the absence of this enzyme, emulsions with a creamy or slightly structured consistency are obtained.
Attraverso le suddette sinergie è possibile realizzare, senza impiego di additivi (numeri E-), emulsioni dotate di struttura cremosa o compatta a partire da olii ad elevato livello di insaturazione (es. girasole, colza, arachide) o comunque da olii non idrogenati, non interesterificati, non sottoposti a trattamenti di frazionamento (es. winterizzazione) , ottenendo così prodotti di simile consistenza e valore nutritivo, ma vantaggiosamente basati su ingredienti naturali e procedimenti più ecocompatibili. Through the aforementioned synergies it is possible to create, without the use of additives (E- numbers), emulsions with a creamy or compact structure starting from oils with a high level of unsaturation (e.g. sunflower, rapeseed, peanut) or in any case from non-hydrogenated oils, not interesterified, not subjected to fractionation treatments (eg winterization), thus obtaining products of similar consistency and nutritional value, but advantageously based on natural ingredients and more environmentally friendly processes.
Per la preparazione delle suddette emulsioni è possibile fare riferimento a procedimenti e tecnologie correntemente utilizzati nella preparazione di emulsioni alimentari. For the preparation of the aforesaid emulsions it is possible to refer to processes and technologies currently used in the preparation of food emulsions.
Le emulsioni sopra descritte, grazie allo loro particolare struttura e reologia (notevolmente differente rispetto agli olii e grassi di partenza), possono essere impiegate in svariati campi alimentari, con particolare riferimento ai prodotti da forno sia salati che dolci, alla pasta ripiena, alle salse e ai sughi, nonché alle preparazioni alimentari in genere. The emulsions described above, thanks to their particular structure and rheology (significantly different from the starting oils and fats), can be used in various food fields, with particular reference to both savory and sweet baked goods, filled pasta, sauces. and sauces, as well as food preparations in general.
Il vantaggio rispetto alle attuali margarine o grassi vegetali presenti sul mercato è quello di evitare l’uso di additivi (es. mono- e digliceridi usati nella produzione delle margarine), di impiegare olii dotati di un migliore profilo nutrizionale (es. a più elevato livello di insaturazione), più in linea con le attuali tendenze del mercato (es. senza olii e grassi di origine tropicale, ad es. palma e cocco), più sostenibili. The advantage over current margarines or vegetable fats on the market is to avoid the use of additives (e.g. mono- and diglycerides used in the production of margarines), to use oils with a better nutritional profile (e.g. a higher unsaturation level), more in line with current market trends (e.g. without oils and fats of tropical origin, e.g. palm and coconut), more sustainable.
In accordo con la presente invenzione sono state realizzate due emulsioni a struttura cremosa (Figura 1) o compatta (Figura 2); entrambe sono risultate omogenee e stabili, e sono state utilizzate rispettivamente, nella preparazione di prodotti alimentari in cui vengono correntemente impiegate margarine in crema o margarine solide o burro. In accordance with the present invention, two emulsions with a creamy (Figure 1) or compact (Figure 2) structure have been made; both were found to be homogeneous and stable, and were respectively used in the preparation of food products in which cream margarines or solid margarines or butter are currently used.
Claims (14)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT001811A ITMI20131811A1 (en) | 2013-10-31 | 2013-10-31 | EMULSIONS FOR FOOD USE, INCLUDING VEGETABLE FIBERS AND / OR WHEAT GERM ASSOCIATED WITH OTHER INGREDIENTS OR ENZYMES |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT001811A ITMI20131811A1 (en) | 2013-10-31 | 2013-10-31 | EMULSIONS FOR FOOD USE, INCLUDING VEGETABLE FIBERS AND / OR WHEAT GERM ASSOCIATED WITH OTHER INGREDIENTS OR ENZYMES |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITMI20131811A1 true ITMI20131811A1 (en) | 2015-05-01 |
Family
ID=49841729
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT001811A ITMI20131811A1 (en) | 2013-10-31 | 2013-10-31 | EMULSIONS FOR FOOD USE, INCLUDING VEGETABLE FIBERS AND / OR WHEAT GERM ASSOCIATED WITH OTHER INGREDIENTS OR ENZYMES |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITMI20131811A1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4414229A (en) * | 1981-11-23 | 1983-11-08 | Cumberland Packing Corp. | Margarine and the like spread with natural butter flavor |
| JPH03191744A (en) * | 1989-12-20 | 1991-08-21 | Tsukishima Shokuhin Kogyo Kk | Water-in-oil type margarines |
| EP2484218A1 (en) * | 2011-02-03 | 2012-08-08 | Bunge ZRt. | New process for preparing stable oil in water emulsion without additives |
| WO2013135456A1 (en) * | 2012-03-15 | 2013-09-19 | Unilever N.V. | Heat-stable oil-in-water emulsion |
-
2013
- 2013-10-31 IT IT001811A patent/ITMI20131811A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4414229A (en) * | 1981-11-23 | 1983-11-08 | Cumberland Packing Corp. | Margarine and the like spread with natural butter flavor |
| JPH03191744A (en) * | 1989-12-20 | 1991-08-21 | Tsukishima Shokuhin Kogyo Kk | Water-in-oil type margarines |
| EP2484218A1 (en) * | 2011-02-03 | 2012-08-08 | Bunge ZRt. | New process for preparing stable oil in water emulsion without additives |
| WO2013135456A1 (en) * | 2012-03-15 | 2013-09-19 | Unilever N.V. | Heat-stable oil-in-water emulsion |
Non-Patent Citations (5)
| Title |
|---|
| DATABASE GNPD [Online] MINTEL; 1 June 2005 (2005-06-01), Anonymous: "Margarine with Omega 3 6 & 9", XP002721002, Database accession no. 364522 * |
| DATABASE GNPD [Online] MINTEL; 1 May 2007 (2007-05-01), Anonymous: "Salad Cream Extra Light", XP002721001, Database accession no. 702091 * |
| DATABASE GNPD [Online] MINTEL; 1 October 2012 (2012-10-01), Anonymous: "Organic Plus-3 Margarine", XP002721003, Database accession no. 1912363 * |
| DICKINSON E: "ENZYMIC CROSSLINKING AS A TOOL FOF FOOD COLLOID RHEOLOGY CONTROL AND INTERFACIAL STABILIZATION", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, ELSEVIER SCIENCE PUBLISHERS, GB, vol. 8, 1 October 1997 (1997-10-01), pages 334 - 339, XP002923016, ISSN: 0924-2244, DOI: 10.1016/S0924-2244(97)01067-4 * |
| REDGWELL R J ET AL: "Dietary fibre as a versatile food component: an industrial perspective", MOLECULAR NUTRITION & FOOD RESEARCH, WILEY - VCH VERLAG, WEINHEIM, DE, vol. 49, no. 6, 28 February 2005 (2005-02-28), pages 421 - 535, XP002526163, ISSN: 1613-4125 * |
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