JPH04229154A - Low fat mayonnaise product and making thereof - Google Patents

Abstract

PURPOSE: To provide a low-fat mayonnaise product having good touch and the like. CONSTITUTION: This low-fat mayonnaise product contains <10wt.% edible oil, water, egg white, microcrystalline cellulose and polydextrose. The low-fat mayonnaise is produced by preparing premixtures of (a) a dry component and water, (b) microcrystalline cellulose and water and (c) egg white and water, mixing these premixtures (a), (b) and (c) with other additional components in a mixing tank for 5min or longer to produce a slurry, heating the slurry at about 175 to 200 deg.F for about 15 to 75sec, cooling the slurry to about 70 deg.F, and carrying the slurry through a pulverizing device by a pump.

Description

[Detailed description of the invention]

0001

FIELD OF THE INVENTION This invention relates to low-fat or fat-free mayonnaise products and methods for their production.

0002

BACKGROUND OF THE INVENTION Mayonnaise is a thick, emulsified, non-pourable, generally made from vegetable oil, water, egg yolk-containing ingredients and acidifying ingredients.
le) Dressing. U.S. Food and Drug Administration (U.S.
SFDA regulations set forth standards that mayonnaise products must meet, including a requirement of at least 65% vegetable oil by weight. However, over the past few years, the range of products that are accepted by the public as mayonnaise products has expanded and numerous products have come onto the market. Such products include mayonnaise products or light mayonnaise and salad dressings designated as cholesterol-free and low-calorie. These mayonnaise products contain levels of oil and egg white-containing ingredients that do not meet Identity's current standards for mayonnaise as promulgated by the USFDA. These products also contain additional ingredients, such as cooked starch paste as a thickening agent, which is not currently approved as a standard ingredient in mayonnaise. As used herein, the term "mayonnaise products" refers to, but is not limited to, those products that meet Identity's current USFDA standards, and are generally recognized as mayonnaise and spoonable salad dressing products. meant to encompass all spoonable salad dressing products.

[0003] In today's health conscious environment, there is a demand for low fat or fat-free mayonnaise products. The challenge to overcome in producing fat-free mayonnaise products is to remove vegetable oil from the product while retaining a similar product taste and feel. This oil is present at a level of at least 65% by weight in conventional mayonnaise products and at a level of about 30 to 60% by weight in light or low fat products, producing a mayonnaise product having less than 5% by weight vegetable oil. Substantial reformulation is required to achieve this.

Spitzer, US Pat. No. 2,944,
No. 906 discloses and claims a mayonnaise-like product having a relatively low calorie content. This mayonnaise-like product has water as its main ingredient and 5.0 to 30.0% by weight of edible oil and a combination of hard and soft gums to produce a product with the desired feel. Contains. Additionally,
Spitzer calls for the use of egg yolk-containing ingredients as emulsifiers. The method of manufacturing the food product disclosed in Spitzer is a hot mixing process to form a gel, which is then crushed into a fine particle size oil-in-water emulsion.

Battista US Pat. No. 3,023
, 104 discloses and claims a reduced calorie food composition comprising a mayonnaise-type salad dressing. These food compositions comprise food ingredients and cellulose microcrystalline aggregates, which are the products of acid hydrolysis of cellulose, as a non-nutritive agent. The cellulose microcrystalline aggregates are tasteless and odorless, have a smooth texture, and have a physical appearance similar to starch. these are,
It is particularly suitable as a substitute for baked products.

No. 4,308,294 describes Rispoli et al. as an oil-free product that has an oily texture, feel and smoothness and that can be used to form salad dressing products. Oil substitute compositions are disclosed and claimed. The composition hydrates and whips the protein and cellulose gum to form a protein phase; hydrates an acid-stable modified starch and an acid to form an acid phase; heats the acid phase to swell the starch; and is formed by mixing the protein phase and the acid phase.

[0007] Schoenberg US Pat. No. 4,9
No. 23,707 teaches a method of making a low oil mayonnaise product. The process claimed in this patent and the products made therefrom contain edible oil at a level of about 65% to 72% by weight and low D. oil at a level of about 4 to 15% by weight. E.
Contains corn syrup. This product further contains 5
contains water at a level of from 4 to 15%, and from 4 to 8
Contains egg yolk as emulsifier in an amount of % by weight. This mayonnaise combines water and egg yolks with a low D. E. of corn syrup to form a premix, combining this premix with oil and food acid to form a mayonnaise product, and processing under high shear.

[0008]

In today's health conscious environment, there is a need for low fat or fat-free mayonnaise products. The challenge to overcome in producing fat-free mayonnaise products is to remove vegetable oil from the product while retaining a similar product taste and feel.

[0009]

SUMMARY OF THE INVENTION It has been discovered that applicable low fat mayonnaise products can be made containing less than 5% by weight of edible oil.

[0010] The present invention comprises less than 10% by weight of edible oil, water,
The present invention relates to a low fat mayonnaise product comprising egg white, microcrystalline cellulose and polydextrose and a method for making the same. This product is composed of water, egg white, microcrystalline cellulose and polydextrose, which has organoleptic and rheological properties comparable to traditional mayonnaise products. The present invention also teaches a fat-free mayonnaise product consisting of the same ingredients but without edible oil.

[0011] Also disclosed herein is a method for manufacturing the above mayonnaise product. Four premixes are prepared separately. That is, one is a blend of dry ingredients and water, the second is a combination of microcrystalline cellulose and water, and the third is a combination of gums, preferably xanthan gum, and water. and fourth is a combination of water, egg whites, whey protein concentrate, and, if present, added flavorings and colorants. The four premixes and other additional ingredients are mixed together to form a slurry, which is then subjected to a continuous cooking and cooling system. The steamed and cooled product is pumped through a grinding device just before being conveyed by a filling device for packaging.

A low fat mayonnaise product is taught comprising edible oil in an amount less than 10% by weight. An alternative embodiment of the invention is a fat-free mayonnaise product that does not contain edible oil. As previously described herein, the term "mayonnaise product" has the appearance and feel of mayonnaise and spoonable salad dressing to the public eye herein, but mayonnaise or salad dressing as published by USFAD. It defines products that do not necessarily meet modern standards of identity.

[0013] The low fat mayonnaise product of the present invention uses a combination of numerous ingredients to replace oil that is not present in the product of the present invention. The major component of low fat mayonnaise products is water, which is present at a level of about 40 to 90%, preferably about 51 to about 85%, with a range of about 60 to about 78% by weight of the product. Optimal.

In addition to water, proteins such as egg white and whey protein concentrate are present in low fat mayonnaise products. Protein levels must be carefully balanced to produce a product with applicable feel and flavor. When both egg white and whey protein are present, the egg white accounts for about 1.0 to about 20% of the product.
% by weight, preferably from about 1.0 to about 10% by weight, and the whey protein concentrate should be present in an amount up to about 10% by weight of the final product. The preferred level of protein, total level of egg white and whey protein concentrate, is at a level of about 1 to about 12% by weight of the final product.

[0015] Use of proteins outside the range contemplated herein will result in an unsuitable product. If the level of protein is too high, the resulting product will be too stiff and rubbery and too thick.

Another important aspect of low fat mayonnaise products is the inclusion of microcrystalline cellulose to control consistency. The microcrystalline cellulose should be present at a level of about 0.25 to about 5% of the product. At these levels, microcrystalline cellulose provides the thixotropic consistency and separation ability without the addition of another gum, which is normally associated with the use of microcrystalline cellulose at higher levels.

The presence of hydrocolloids such as sodium carboxymethyl cellulose or protective colloids such as gums is common in commercial sources of microcrystalline cellulose. Hydrocolloids are necessary to avoid agglomeration of colloidal microcrystalline cellulose particles and may therefore be present in mayonnaise products.

[0018] Polydextrose is a recommended ingredient to produce a low fat mayonnaise product with an applicable body. In addition to polydextrose, maltodextrin and modified food starch may also be included to provide a high quality low fat mayonnaise product.

The optimum balance of polydextrose, maltodextrin and modified food starch is important to provide the creamy smooth body and smoothness associated with conventional mayonnaise products. Improper balance of these three components can result in a product that exhibits a pudding-like feel and is cuttable instead of a spoonable mixture. If modified food starch or maltodextrin is used at levels that are too high, the resulting product will be
Too pasty and granular. Excess polydextrose results in a product with increased blowability and off-flavor development potential.

When present, polydextrose contains 1
．． The level should be from 0 to about 15% by weight, preferably from about 3.0 to about 8.0% by weight. The use of maltodextrin in the product has the added benefit of reducing the rate of disintegration of the product in the mouth, and this is typical in true mayonnaise products. Maltodextrin has a low D. E. , for example 10
D. E. and from about 0.5 to about 7
．． It should be present at a level of 5% by weight, preferably about 2.0 to about 5.0%. D. E. The name is the reduced amount of sucrose present on a dry basis when calculated as dextrose. Modified food starch is approximately 2
．． It should be present at a level of 0 to about 10% by weight, preferably about 4.0 to about 6.0% by weight.

Additional ingredients that may be added are edible oils and acidifying agents. In low-fat products, edible oils are
It can be added at levels up to about 10% by weight, preferably less than 2% by weight. Obviously, if a fat-free mayonnaise product is desired, no edible oil is added. Oils that can be added are those commonly used in mayonnaise products, typically vegetable oils such as corn oil, soybean oil, safflower oil and cottonseed oil. The acidifying agent can be any food-grade acid, such as citric acid, acetic acid or mixtures thereof. Generally, the acidifying agent is acetic acid in the form of vinegar or citric acid in the form of lemon or lime juice.

Additionally, optional ingredients such as gums, flavorings, colorings and preservatives may be included. Ingredients commonly included in conventional mayonnaise formulations, such as salt, sucrose and additional flavorings and spices and preservatives, are also added to low-fat or fat-free mayonnaise products.

A low fat salad dressing type product could be produced using the basic teachings of the present invention. The amount of whey protein concentrate in the product is at a level less than 8% by weight, and the level of use of microcrystalline cellulose is in order to result in a low-fat spoonable salad dressing product that is known to the general public. was at the lower end of the intended range and there were changes in seasoning, such as increasing the amount of sucrose used.

[0024] Low-fat or fat-free mayonnaise products are manufactured in the same manner. The first step in this process is to prepare a three or four premix: a) a bulk dry ingredient blend premix; b) a microcrystalline cellulose premix; c) a gum and water premix; and d) a whey premix. and/or the formulation of an egg premix. The bulk dry ingredient blend premix is one that comprises any dry ingredients other than those specifically mentioned in the other premixes. This therefore includes polydextrose and other additional dry ingredients such as modified food starches, maltodextrins, gums and water. The dry ingredients are preblended and combined with water on a continuous basis.

Premix B consists of microcrystalline cellulose and water. These components are combined in a powder/water dispersion device and then directly and continuously pumped through a grinding device, preferably a colloid mill. Preferably, the gap on the mill is from about 6/1000ths to about 12/1000ths of an inch. The milling action is critical to forming a uniform dispersion of microcrystalline cellulose.

The third premix is an optional premix and is a combination of a protective colloid such as xanthan gum, guar gum or a combination thereof and water. Preferably, this premix is a combination of xanthan gum and water and its purpose is to prevent agglomeration and ensure proper dispersion of the microcrystalline cellulose. If used, this premix is combined with premix B after subjecting premix B to milling; and before combining with other premixes.

The fourth premix consists of liquid egg whites, salt, flavoring, coloring and, if appropriate, whey protein concentrate. These components are combined in a cooling tank with stirring means.

These premixes are then added to the slurry making tank along with additional sucrose, oil-soluble flavoring and coloring agents, and preservatives. In addition, the acidifying agent
Add directly to the slurry making tank as the final ingredient. These ingredients are then blended for at least 5 minutes. After the slurry is blended, it is pumped into a continuous cooking and cooling system. This slurry was passed through a steam-jacketed swept surface heat exchanger to
Heat to a temperature range of 0.degree. F. to about 200.degree. F. and hold for about 15 to about 75 seconds. The cooked slurry is then cooled to 70°F in a series of swept surface heat exchangers. The cooked product is then held in a jacketed, unstirred tank until required on the packaging line. The product is then pumped through a grinding device, preferably a colloid mill, just before being transported to a packaging device.

[0029] When adding mayonnaise products that differ in some additions of gum, other methods can be used. Gums that are part of a bulk dry ingredient premix are
It can be mixed alternately with oil and the resulting mixture is added directly to the slurry making tank. this is,
Not applicable to gums used as protective colloids and forming any premix C.

A number of notable features are included in this method, including the ability to cook the entire mixture, including the egg whites. This is in contrast to the method of making true mayonnaise, which does not steam the egg protein. Preferably, the entire mixture is steamed to obtain an applicable feel. Another important feature of this process is the grinding step and possible inclusion of a premix C. As previously described, milling of the microcrystalline cellulose is necessary to form a uniform dispersion. The action of premix C is important for good dispersion and prevents subjecting the microcrystalline cellulose to acids or salts before it is protected by the gum. Therefore, if possible, this additional mixture should be blended and combined with premix B prior to introduction into the slurry making tank.

The final grinding stage produces a visually dense,
Almost no rough appearance and "fatty" (f
Attier) Facilitate the feel of the product. This final grinding step is similar to the full fat mayonnaise method, but differs from the so-called light mayonnaise method, which does not require grinding.

[0032]

EXAMPLES The following examples further illustrate various features of the invention, but are not intended to limit the scope of the invention as set forth in the claims.

Example 1 A low fat mayonnaise formulation was prepared by forming the following three premixes. Premix A
Weight% polydextrose
10.
00 modified food starch
5.00 Gums

0.30 water

30.00 Premix B Avicel
1.20 water

25.00 Premix C Whey Protein Concentrate (Dry Basis)
4.00 egg whites
6
．． 00 seasoning, coloring agent
2.00 water

5.50 Premix A was made by placing all ingredients except water in a ribbon blender. After mixing, the water and blend were combined in a powder/water dispersion device on a continuous basis. This premix was then pumped into a slurry tank. Premix B was mixed with Avicel (a blend of microcrystalline cellulose and sodium carboxymethylcellulose, FM Cor
poration, Philadelphia, PA) and water in a powder/water dispersion apparatus. This mixture is then fed at a rate of between 40 and 5 minutes per minute.
It was pumped directly and continuously through the colloid mill through a 7-1000 inch mill gap at a rate of 0 gallons. This mixture was then pumped simultaneously with Premix A into a slurry tank.

Premix C was formed by combining all ingredients in batchwise fashion in a cooled, wall-stirred tank where they were held until needed. These were then pumped into the slurry tank after premixes A and B began to be added to the slurry tank.

The remaining ingredients, 3.00% sucrose, additional flavors and preservatives, and 2.00% vegetable oil, were added directly to the slurry tank. 6.0% vinegar was added last to the slurry tank. The slurry was then mixed for approximately 10 minutes. Thereafter, the slurry was pumped to a holding tank and from there to a continuous cooking and cooling system. The slurry was heated from ambient temperature to 200° F. via a steam jacketed swept surface heat exchanger. This was then held at this temperature for 30-40 seconds in an insulated holding tube. The product is then cooled in a series of swept surface heat exchangers from 200°F to 70°F;
It was first cooled with cooling water and then with standard coolant. The cooked and cooled product was then held in a jacketed, unstirred tank until it was needed in the packaging line. From this tank
The product was pumped through a colloid mill (10 to 30 thousandths of an inch gap) and then to the required filling equipment. The resulting low fat mayonnaise product exhibited acceptable feel and quality.

Example 2 Furthermore, the low D.I. E. A low fat mayonnaise product was made according to the method in Example 1, except that it consisted of maltodextrin. The three premixes are
It was structured as follows. Premix A
Weight% polydextrose
6
．． 00 modified food starch
6.00 Maltodextrin (15D.E.) 1.00 Gums
0.30 water

30.00 Premix B Avicel
1.25 water

24.75 Premix C Whey Protein Concentrate (Dry Basis)
5.00 egg whites
11.
00 seasoning, coloring agent
2.00 water

2.00 remaining ingredients are 5.5
0% sucrose, 2.00% vegetable oil and 5.0% vinegar and additional flavorings and preservatives.

The resulting low fat mayonnaise product was judged to have acceptable organoleptic properties.

Example 3 Example 1 was followed except that a fat-free mayonnaise product was made. Premix C contained no whey protein concentrate and no added vegetable oil. The total amount of water is approximately 4.0
% and slightly (less than 0.5%) increased egg white content. The resulting fat-free mayonnaise product exhibited acceptable feel and taste properties.

Example 4 A low fat salad dressing product was made according to the method described in Example 1 except that the following ingredients were used. Premix A
Weight% polydextrose
9
．． 5 Modified food starch
5.0 Gums

0.3 water

30.0 Premix B Avicel
0.5 water

25.0 Premix C Whey Protein Concentrate (Dry Basis)
6.0 egg white
4.
0 seasonings, coloring
2.2 Water

5.0 Additional Ingredient Vinegar
5.0 sucrose

5.5 oil

2.0 The resulting product was found to exhibit tactile properties similar to low fat mayonnaise products, except that it had taste characteristics more similar to salad dressing products.

Example 5 A low fat mayonnaise product was prepared containing the following ingredients. Premix A
Weight% modified food starch

6.0 polydextrose
5.0 Maltodextrin (15D.E.) 3.0 Gums

0.1 water

18.0 Premix B Avicel
0.5 water

27.0 Premix C Xanthan Gum
0.20 water

9.00 Premix D Protein
6.0 Seasonings, coloring agents

4.0 water
11
．． 0 additional ingredients sucrose
4.0 vinegar

4.5 oil

The method of Example 1 was followed except that a 2.0 additional premix, Premix C, was formulated. After premix B was milled, it was combined with premix C in a mixer, and then this combination was pumped simultaneously with premix A into a slurry tank.

The resulting low fat mayonnaise product exhibited good taste and feel qualities.

Claims (27)

[Claims] [Claim 1] Less than 10% by weight of edible oil, water, egg white,
A low fat mayonnaise product comprising microcrystalline cellulose and polydextrose. 2. The low fat mayonnaise product of claim 1, wherein the egg white is present in an amount of about 1 to about 20% by weight. 3. The low fat mayonnaise product of claim 1 further comprising whey protein concentrate in an amount of up to 10% by weight. 4. Microcrystalline cellulose accounts for approximately 0.0% of the total product.
2. The low fat mayonnaise product of claim 1, wherein the low fat mayonnaise product is present in an amount of 25 to about 5% by weight. 5. The low fat mayonnaise product of claim 1 further comprising about 0.5 to 7.5% maltodextrin. 6. The low fat mayonnaise product of claim 1 comprising 1.0 to 15% polydextrose. 7. The low fat mayonnaise product of claim 1 further comprising from about 2.0 to about 10% modified food starch. Claim 8: Claim 1 further comprising an acidifying agent.
low fat mayonnaise products. 9. Added edible oil of about 1.0 to about 4.0%, about 40 to about 90% water, about 7.0 to about 15%.
% egg white, about 0.5 to about 4.0% whey protein concentrate, about 0.2 to about 3.5% microcrystalline cellulose, about 2.0 to about 5.0% maltodextrin. , about 4.0 to about 6.0% modified food starch and about 2
．． A low fat mayonnaise product comprising 0 to about 10% polydextrose. 10. The low fat mayonnaise product of claim 9 further comprising an acidifying agent. 11. The low fat mayonnaise product of claim 10 further comprising flavoring agents, coloring agents and preservatives. 12. An edible oil-free fat-free mayonnaise product comprising water, egg white, microcrystalline cellulose and polydextrose. 13. The non-fat mayonnaise of claim 12 further comprising whey protein concentrate. 14. The fat-free mayonnaise of claim 12 further comprising a modified food starch. 15. The fat-free mayonnaise of claim 12 further comprising maltodextrin. 16. The fat-free mayonnaise of claim 12, wherein the egg white is present in an amount of 1.0 to 20% by weight. 17. The nonfat mayonnaise of claim 12, wherein the whey protein concentrate is present in an amount up to about 10% by weight. 18. A low fat mayonnaise product comprising less than 10% by weight of edible oil, water, egg white, microcrystalline cellulose and polydextrose. 19. A low fat salad dressing product comprising up to 10% by weight of edible oil, water, egg white, whey protein concentrate, microcrystalline cellulose and polydextrose. 20. Form three premixes: a) dry ingredients and water; b) microcrystalline cellulose and water; and c) egg white and water; Additional ingredients are combined in a mixing tank to form a slurry; mixed for at least about 5 minutes;
from about 15 to about 7 to a temperature of 75°F to about 200°F
A method of making a low-fat or fat-free mayonnaise product comprising: heating for 5 seconds; cooling the slurry to about 70° F.; and then pumping the slurry through a grinding device. 21. The method of claim 20, wherein premix b is pumped through a grinding device before being combined with premixes a and c. 22. The method of claim 20 or 21, wherein the grinder is a colloid mill. 23. The method of claim 20 further comprising mixing the gum with vegetable oil and adding the resulting mixture directly to a mixing tank having premixes a, b, and c to form a slurry. 24. Forming three premixes of: a) dry ingredients and water; b) microcrystalline cellulose and water; and c) whey protein concentrate, egg whites and water; a, b, and c and additional ingredients are combined in a mixing tank to form a slurry; mixed for at least about 5 minutes;
A method for making a low fat mayonnaise product comprising heating the slurry to a temperature of about 70° F. for about 15 to about 75 seconds; cooling the slurry to about 70° F. and then pumping the slurry through a grinding device. 25. Claim 2, wherein premix b is pumped to a grinding device before being combined with premixes a and c.
Method 4. 26. Premix B is formed by forming four premixes: a) dry ingredients and water; b) microcrystalline cellulose and water; c) colloidal gum and water; and d) protein and water. and C are combined to form premix E, and premixes A, D, and E are then combined in a mixing tank to form a slurry; mixed for at least about 5 minutes; manufacturing a low-fat or fat-free mayonnaise product comprising heating the slurry to a temperature of from about 200° F. for about 15 to about 75 seconds; cooling the slurry to about 70° F. and then pumping the slurry through a grinding device. Method. 27. Premix B is pumped through a grinding device before being combined with premix C.
the method of.