RU2377782C2 - Food dispersion of easily spread consistence and method of its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. The method consists in mixing butter and particles of a solid structuring agent and in gradual adding water phase to the mixture till obtaining dispersion. Particles of a solid structuring agent correspond to food lipids; they are designated also as secondary particles having micro-porous structure; the said particles are agglomerates of the primary particles of sub-micron dimension; also the said primary particles correspond to plates with average thickness from 0.01 to 0.5 mcm. Food dispersion of easily spread consistence is produced by the above said method.

EFFECT: facilitating production of low-fat spread with increased time of stability without thickeners or gelling agent.

4 cl, 5 dwg, 4 tbl, 3 ex

Description

Technical field

The present invention relates to a method for preparing a food dispersion of an easily spreadable consistency containing oil and a structuring agent, in particular, such dispersions that contain oil and a structuring agent in the form of a continuous dispersion medium and a dispersed phase. The dispersed phase may be an aqueous liquid (in this case a water-in-oil emulsion forms) and / or solid particles (in this case a suspension forms).

State of the art

Food dispersions containing oil and a structuring agent are well known. Examples of well-known products that consist mainly of such food dispersions are water-in-oil emulsions, such as, for example, margarines and spreads. These food dispersions typically contain an oil phase, which is a mixture of a liquid oil and a fat that is solid at ordinary ambient temperature (20 ° C). This hard fat, often also referred to by the English term hardstock, i.e. refractory, unfractionated fat, acts as a structuring agent, and its function is to stabilize the dispersion. For margarine or spread, the structuring agent should ideally have such properties that it melts or melts at the temperature of the oral cavity, otherwise, otherwise, the product acquires an unpleasant waxy taste.

Other known dispersions containing oil and a structuring agent are disclosed in EP-A-775444 and WO 98/47386. The dispersed phase in them are particles of a dry solid, such as, for example, flour, starch, salt, spices, spices, etc.

In most cases, food dispersions containing a structuring agent are prepared according to the methods of the prior art, which include the following steps:

1) mixing / dispersing the aqueous phase and / or the solid phase and the oil phase at a temperature at which the oil phase including the structuring agent is liquid;

2) the formation of a lattice of fat crystals to stabilize the resulting dispersion and give the product a certain degree of hardness;

3) modification of the crystal lattice to achieve the required hardness and impart plasticity.

In the case where the dispersion is a low-fat spread of a water-in-oil emulsion type (i.e. with an oil content of 45 wt.% Or less), an oil-in-water emulsion (pre-mix) is usually formed in step (1) which undergoes inversion in step (2) in such a way that the oil-in-water emulsion is converted to a water-in-oil emulsion (inversion). Inversion has a number of disadvantages: it is difficult to control and creates problems with re-processing (i.e., material that has not passed into the phase volume but is reused in the pre-mixture must undergo re-inversion, which can lead to difficulties with processing).

Steps (1) to (3) are usually carried out in a method that involves the use of an apparatus for heating, cooling and machining the ingredients, such as a method using an oil maker (mixer) or a method using a heat exchanger-mixer (votator). A method using an oil producer (mixer) and a method using a heat exchanger-mixer (votator) are described in Ullmanns Encyclopedia, Fifth Edition, Volume A 16 pages 156-158. Using these technologies, it is possible to prepare excellent dispersions (spreads) with high stability of the emulsion and good ability to melt in the oral cavity.

However, a disadvantage of the known methods is that these methods include a heating step and a cooling step, and therefore require a lot of energy. In a dispersion containing, for example, 4 wt.% A structuring agent, the entire mass of the dispersion (100 wt.%) Must be heated and cooled.

Another disadvantage of the known methods is that the choice of fats, which can practically be used as a structuring agent, is quite limited. If the melting temperature of the structuring agent is too high, then its ability to melt in the oral cavity will be unsatisfactory. On the other hand, if the melting point is too low, then this negatively affects the stability of the emulsion. Moreover, the amount of saturated fatty acids in the structuring agent is usually relatively high. Saturated fatty acids are a known risk factor for cardiovascular health.

Another disadvantage of the known methods is that the product can undergo spoilage due to temperature fluctuations during the heating and cooling stages, and that it is not possible to introduce heat sensitive ingredients into it.

In addition to this, when preparing low-fat spreads, it is necessary to carry out an inversion stage, which is difficult to control and creates problems with reprocessing.

PCT / EP 2004/006544, read in conjunction with this application, describes food dispersions, including water-in-oil emulsions, which contain a structuring agent with a microporous submicron particle size structure. The water-in-oil emulsion may be a table spread. In the examples, fluid emulsions and fluid dispersions are described. Food dispersions can be prepared, for example, by mixing an oil phase containing particles of a structuring agent with a separately prepared aqueous phase.

Summary of the invention

Thus, the aim of the invention is to provide a method for preparing a dispersion of easily spreadable consistency, which requires less energy than known methods. Another goal is to provide such a method that allows you to use more types of structuring agent, mainly more varieties of solid fat. Another objective of the invention is to reduce the amount of saturated fatty acids in solid fat. The next objective of the invention is the provision of a method of preparing a dispersion, which allows you to enter sensitive to heat ingredients and / or which prevents damage to the emulsion.

One or more of these goals is achieved according to the invention, which provides a method for preparing a food dispersion with an easily spreadable consistency, in which a mixture of oil with particles of a solid structuring agent is mixed and an aqueous phase is gradually added to the resulting mixture to obtain a dispersion in which particles of a solid structuring agent also described as secondary particles, have a microporous structure, and these particles are agglomerates of primary particles of submicron size RA, and these primary particles are plates having an average thickness of from 0.01 to 0.5 microns.

In the context of the description, "gradually" means adding not all of the solid or aqueous phase at the beginning of the method, but adding it in two or more portions at different times during the method, if the method is carried out in batch mode, or adding it to two or more places in the equipment for the implementation of the method in a continuous mode.

Using the method according to the invention, it is possible to obtain products that have smaller droplets of water (in the context of the description, the size of the water droplets is denoted by D _3.3 ) and have a harder structure (characterized in the context of the description by the Stevens number, measured at room temperature), than products prepared by the method using a heat exchanger-mixer (votator) from the prior art. Smaller droplets of water lead to increased microbiological stability, so you can get products that require less salt and / or preservative or do not need them at all.

In addition, in accordance with the invention, it is possible to obtain low-fat spreads that do not require the presence of a thickening agent or a gelling agent in the aqueous phase. In the case of preparing low-fat spreads, an additional advantage of the method according to the invention is that it does not require an inversion.

In contrast to the method described in co-pending application PCT / EP 2004/006544, in the method of the present invention, the aqueous phase and / or solid phase is gradually added to the mixture until a dispersion with the desired oil content is obtained. This makes it possible to prepare a dispersion having a relatively low oil content, i.e. less than 45 wt.%

DETAILED DESCRIPTION OF THE INVENTION

According to the invention, the aqueous phase is gradually added to a mixture of oil with particles of a solid structuring agent, which is mixed until a dispersion is obtained. In the context of the description, “dispersion” is defined as a system in which two or more phases, which are insoluble or only slightly soluble, are distributed one into another.

The dispersion may be an emulsion, suspension or foam, or a combination thereof; it may be with a continuous oil phase, a continuous aqueous phase, or with continuous oil and water phases. Preferably, the dispersion is a continuous oil phase dispersion, more preferably a continuous oil phase emulsion or a continuous oil phase suspension.

If a solid phase is present in the dispersion according to the invention, this solid phase preferably consists of dry solid particles.

If an aqueous phase is present in the dispersion according to the invention, it is preferably a dispersed aqueous phase.

The amounts given in the description are expressed in wt.%, Calculated on the total weight of the food composition, unless otherwise specified.

In the context of the description, the terms “fat” and “oil” can sometimes be used interchangeably, for example, the expressions “fat phase” and “oil phase” and “fat content” or “oil content” can be used to express the same thing.

The invention provides a food dispersion of an easily spreadable consistency containing micronized particles of a structuring agent, in which said particles of a structuring agent, also described as secondary particles, have a microporous structure and in which these particles are agglomerates of primary particles of submicron size, said primary particles being plates having an average thickness of 0.01 to 0.5 μm, in which the dispersion has a Stevens number (the definition of which is given in the description and which is measured at room temperature) of 30 g or higher, preferably 50 g or higher, more preferably 80 g or higher and most preferably 100 g or above.

Preferably, the dispersion is a low fat spread of a water-in-oil emulsion type having a fat content of 45 wt.% Or less.

The invention also provides a low-fat water-in-oil emulsion type spread having a fat content of 45 wt.% Or less, a Stevens number (defined in the description and measured at room temperature) of 60 g or higher and a saturated fat content (SAFA) of 25 wt.% or less. The SAFA content (wt.%) Is expressed in this case in terms of the mass of the fat phase.

Preferably, the food dispersions of the easily spreadable consistency according to the invention have small droplet sizes: preferably the droplet size, as defined in the description, is 10 μm or less, more preferably 5 μm or less.

According to the invention, a dispersion is formed by mixing oil, particles of a solid structuring agent and another phase or phases of the dispersion, such as, for example, an aqueous phase, a solid phase and / or a gas phase.

According to the invention, the particles of the solid structuring agent (also described here as secondary particles) must have a microporous particle structure of submicron size (also described here as primary particles).

Secondary particles are agglomerates of primary particles that have a microporous structure. The size of the primary particles is submicron (i.e. they have a diameter of less than 1 micron).

An example of a microporous structure is shown in FIG. 1 and FIG. 2 (see also PCT / EP 2004/006544). In typical cases, the primary particles have the shape shown in figure 2, on which the plates are submicron in size and are the primary particles. The thickness of the plates should be submicron; preferably, the thickness is on average from 0.01 to 0.5 microns, more preferably from 0.03 to 0.2 microns, even more preferably from 0.06 to 0.12 microns.

Equally good results were obtained in the case of secondary particles having a microporous structure in the form of many bubbles, as shown in figure 3 (see also application PCT / EP 2004/006544). In such a microporous structure, the wall thickness of the bubbles should be submicron, for example, on average from 0.01 to 0.5 μm, more preferably from 0.03 to 0.2 μm, most preferably from 0.06 to 0.12 μm.

Secondary particles during the preparation of the dispersion can be destroyed into submicron particles, for example, under the action of the force of the mixer. The submicron particles formed in this case form the structured lattice of the dispersion.

Preferably, the structuring agent is a food lipid, more preferably a food fat. Edible fats consist primarily of triglycerides. Typically, edible fats suitable as a structuring agent are triglyceride mixtures, some of which have a melting point above room temperature or ambient temperature and therefore contain solid fractions in the form of crystals.

A solid structuring agent, also referred to by the English term hardstock (solid fat), serves to structure the fat phase and helps to stabilize the dispersion.

This stabilizing and structuring functionality plays an important role in giving regular margarine a semi-solid, plastic, easily spreadable consistency. Crystals of solid fat form a lattice in which liquid oil is distributed, forming a structured fat phase. Drops of the aqueous phase are held in the gaps of the crystals of solid fat. Due to this, coalescence of the droplets and the separation of the heavier aqueous phase from the fat phase are prevented.

The method according to the invention can be carried out in batch or continuous mode. Conventional single operations and apparatuses, such as mixers, pumps and extruders, may be used. A diagram of the corresponding method in continuous mode is presented in figure 4. Micronized fat may be added to the pre-cooked mixture or through the inlet (5), preferably at least a portion of the micronized fat is added through the inlet (5).

Other common fat phase ingredients are emulsifiers such as monoglycerides and lecithin, colorants and flavorings.

The particles of the solid structuring agent (secondary particles) preferably have an average particle size (D _3.2 ) of 60 micrometers or less, more preferably the particles of the solid structuring agent have an average particle size of 30 micrometers or less. The average particle size (D _3.2 ) is determined as indicated in the examples.

Preferably, particles of a solid structuring agent are obtained using a micronization process (very fine grinding). According to the micronization process, particles of a solid structuring agent are obtained by preparing a homogeneous mixture of a structuring agent and a liquefied gas or gas in a supercritical state at a pressure of 5 to 40 MPa and volumetric expansion of the mixture by passing it through a narrow hole under conditions providing such a spray stream in which hardening and micronization (very fine grinding) of the structuring agent. The supercritical liquefied gas or gas may be any gas suitable for use in the manufacture of food products, for example carbon dioxide, nitrogen, propane, ethane, xenon or other noble gases. Carbon dioxide and propane are preferred. Most preferred is carbon dioxide. The advantages of carbon dioxide include the fact that it has a moderate (31 ° C) critical temperature, is non-combustible, non-toxic, does not pollute the environment and can be obtained during widely used industrial processes without exacerbating the greenhouse effect. It mixes quite well with oil and is easily captured due to its volatility in environmental conditions. And finally, liquid CO ₂ is the second cheapest solvent after water.

The temperature of the mixture of the structuring agent and the liquefied gas or gas in a supercritical state is preferably maintained such that the mixture is homogeneous. Advantageously, the temperature of the mixture of the structuring agent and the liquefied gas or gas in a supercritical state is lower than the intermediate melting temperature of the structuring agent at atmospheric pressure and above the temperature at which the mixture is phase separated. Under such conditions, tiny micronized particles can be obtained.

The pressure and temperature of the mixture of the structuring agent and the liquefied or supercritical gas are preferably maintained such that as much gas as possible is dissolved in the structuring agent. The dissolved amount can be determined by the phase diagram of a mixture of a structuring agent with a liquefied gas or in a supercritical state. At elevated pressure, as well as at lower temperatures, more gas will dissolve in the structuring agent.

Preferably, the temperature and pressure are selected such that 10 wt.% Or more, more preferably 20 wt.% Or more, most preferably 30 wt.% Or more of the gas is dissolved in the liquid phase. A mixture of a structuring agent and a liquefied or supercritical gas may contain additional substances, such as, for example, oil. The authors of this application found that the addition of oil can reduce the sintering of micronized particles of a structuring agent.

A quick pressure relief of a mixture containing a structuring agent and a liquefied or gas in a supercritical state is carried out by passing it through a narrow hole or nozzle to separate the mixture into small droplets. Separation of the mixture into droplets can be facilitated, for example, by inserts into the nozzle in front of the hole to form a vortex flow or by passing a high-speed gas stream near the hole.

The mixture is depressurized in a volume in which the pressure is higher, equal to or lower than atmospheric pressure.

The authors of this application found that sintering, agglomeration and coarsening of micronized particles of a structuring agent lead to a deterioration in the ability of the particles to structure the dispersion.

To prevent sintering, agglomeration and / or coarsening of micronized particles, a gas stream is preferably used in addition to the spray stream. An additional gas jet is most effective when positioning it in such a way that it allows reducing or preventing the recirculation of material expandably through the opening. Particularly preferred is a position in which the gas jet is directed substantially tangentially to the direction of flow of the spray jet. Most preferred is the embodiment in which the gas jet inlet is located behind the nozzle outlet, see FIG. 5 (see also PCT / EP 2004/006544). Figure 5 shows that the location of the additional gas inlet (1) behind the nozzle outlet (2) creates a gas stream (3) that is tangential to the stream of the spray jet (4).

A further preferred food dispersion according to the invention is a dispersion of a solid, preferably particles of a dry solid, dispersed in a continuous phase of an oil and a structuring agent. A preferred material for dry solid particles is one or more materials such as flour, starch, salt, spices (e.g., dried spicy (aromatic) herbs), spices, and mixtures thereof. Preferably, in such dispersions, the amount of solids is from 30 to 75 wt.%, More preferably from 40 to 65 wt.%, Based on the total weight of the dispersion.

The amount of structuring agent must be such that a stable dispersion suitable for the purpose can be obtained. If the structuring agent is micronized fat, then its amount is preferably from 1 to 20 wt.%, More preferably from 4 to 12 wt.%, Based on the total weight of the dispersion.

Description of drawings

Figure 1 SEM (scanning electron microscopy) photograph of a micronized powder of fat obtained in example 1 (magnification 1000x).

Figure 2 Enlarged SEM photograph of the micronized powder of fat in example 1.

Figure 3 Enlarged SEM photograph of micronized fat powder according to example 10 of PCT / EP application 2004/006544.

Figure 4 Scheme of a method that can be carried out continuously

(1) indicates a container for preparing a preliminary mixture;

(2) - pump; (3) a stirrer operating at high shear forces;

(4) an extruder type mixer; and (5) an opening for feeding micronized fat.

Figure 5 Schematic diagram of the configuration of the nozzle with a gas supply for directing the gas flow tangentially.

Examples

General issues

Method for determining the intermediate melting temperature

The intermediate melting temperature of the structuring agent was determined in accordance with F. Gunstone et al .. The Lipid Handbook, second edition. Chapman and Hall, 1995, page 321, Point 6.2.3, Slip point

Method for determining D _3.2  micronized particles of fat by particle size distribution

To measure the average particle size (D _3.2 ), the small angle laser scattering method (LALLS, Helos Sympatic) was used. Particles of fat were suspended in water in a cuvette in a calm flow with a dimming coefficient of 10-20%. The diffraction pattern was measured at 632.8 nm with a main focus of the lens 100 mm and a measurement range from 0.5 to 175 microns. The calculations are based on the Fraunhofer theory.

A full description of the LALLS principle is given in ISO 13320-1.

Measurement Method D _3.3  water droplets according to their size distribution in the emulsion

The size of the water droplets was determined using a well-known low resolution nuclear magnetic resonance (NMR) measurement method. See Van den Enden, J.C., Waddington, D., van Aalst, H., van Kralingen, C. G., and Packer, K. J., Journal of Colloid and Interface Science 140 (1990), p. 105.

Method for determining oil separation

The oil separation level was determined by measuring the height of the free oil layer that appeared on top of the product. This free oil layer is considered a product defect. To measure the level of oil separation, the product was placed in a 50 ml graduated glass cylinder. The filling height of the cylinder was 185 mm. The filled cylinder was stored in a chamber at a constant temperature (15 ° C). The measurement of the level of separation was carried out every week by measuring the height of the separated layer of oil in mm using a ruler. The oil separation level is defined as the height of the separated oil layer divided by the initial filling height of the cylinder and is expressed in%. Shaking the cylinder should be avoided.

Stevens number

The Stevens number is an indicator of the hardness of a product. The hardness of all products stored at 5 ° C for 24 hours was measured at room temperature using a Stevens texture meter (1 mm / s, 25 mm deep, 4.4 mm probe) and in this case was designated as the Stevens number (in g) .

Example 1: Preparation of easy-spread margarine

Prepared high-fat margarine easily spreading consistency of the following composition (see table 1).

Table 1 Ingredients for High Fat Margarine Ingredient Amount (wt.%) Oil phase Sunflower oil 59.68 Micronized Fat Powder ¹ 9.64 Lecithin Bolec ZT ¹⁾ 0.32 Emulsifier Hymono 8903 0.20 Beta-carotene (0.4 wt.% Solution in sunflower oil) 0.15 Water phase Water 29.65 Potassium sorbate 0.08 Sodium chloride 0.28 ¹ Solid fat prepared as described in examples 1 and 2 of application EP-A-89082, which was micronized, as described in example 1 of application PCT-EP 2004 // 006544.

The aqueous phase was prepared by adding edible salt and potassium sorbate to distilled water, adjusting the pH of distilled water from 7.7 to 4.0 with a 5 wt.% Solution of citric acid in water and heating for 5 minutes in a bath at 60 ° C. for dissolving solids. The oil phase was prepared by dissolving the ingredients of the emulsifier and β-carotene in the entire amount of sunflower oil at 60 ° C and subsequent cooling to 15 ° C. Then, micronized fat powder was carefully added to the oil phase with a spatula and the oil phase was mixed in a kitchen mixer (Philips Essence HR1357 / 05) for 2 minutes. After that, the aqueous phase was added to the oil phase and the resulting mixture was stirred in a mixer for the next 5 minutes at room temperature. The resulting droplets had a size (D _3.3 ) of about 10 μm. The spread was packaged in a margarine tube and stored at 5 ° C. The results in table 3.

Example 2: Preparation of a Low Fat Spread

A low-fat (33 wt.% Fat) spread was prepared for a spread of easily spreading consistency of the following composition of margarine (see Table 2).

table 2 Ingredient Amount (wt.%) Oil phase Sunflower oil 27.65 Micronized fat powder (as in example 1) 4,59 Lecithin Bolec ZT 0.32 Hymono 8903 Emulsifier (Monoglyceride) 0.33 Beta-carotene (0.4 wt.% Solution in sunflower oil) 0.15 Water phase Water 66.60 Potassium sorbate 0.08 Sodium chloride 0.28

Micronized fat powder was mixed with half the oil to form a fat / oil powder suspension. Then the suspension of the fat powder / oil was manually stirred in the remaining oil to obtain an oil phase. In the next step, the oil phase (suspension) was placed in an EscoLabor device (mixer) and half of the aqueous phase was added to it. The temperature in the specified device was maintained at 5 ° C. The aqueous and oil phases were mixed in vacuo.

It was found that the scraper speed was 80% of the maximum rotation speed, and the Ultra Turrax power (dispersant) was optimal at 50% of the maximum power. During the mixing of the oil and aqueous phases, the remaining amount of water was carefully added over 5 minutes. This ensured that after 15 minutes a homogeneous but very thick product with a continuous fatty phase was obtained. The drops obtained after 15 minutes had a size (D _3.3 ) of 3 μm. This low fat spread was evaluated after 4 weeks of storage at 5 ° C. The results are shown in table.3.

Table 3 Stevens number and fat level in a low fat micronized fat spread Example Fat level (%) Stevens number at 5 ° C (g) Example 1 70 88 Example 2 33 112

Example 3

A spread of the following composition was prepared (see Table 4). A stable spread was obtained. The aqueous phase was obtained by stirring the edible salt in distilled water and keeping the mixture at room temperature. The fat phase was obtained by adding micronized fat powder to the liquid oil with a spatula. The aqueous phase and the oil phase were mixed in a kitchen mixer.

The possibility of preparing a stable spread without an emulsifier and thickener is shown. The long-term stability and / or consistency of the spread without an emulsifier can be improved by adding a thickening agent to the aqueous phase, for example, 1 wt.% Starch; suitable type of starch is Resistamyi 310.

Table 4 The composition of example 3 Oil phase 39.85 Sunflower oil 33.87 Micronized fat powder (as in example 1) 5.98 β-carotene (0.4 wt.% solution in sunflower oil) 0.15 Water phase Water 59.5 Edible salt 0.5 one hundred

Claims (4)

1. A method of preparing a food dispersion of an easily spreadable consistency in which a mixture of oil and particles of a solid structuring agent is mixed and an aqueous phase is gradually added to the mixture to obtain a dispersion in which particles of a solid structuring agent are a food lipid, also referred to as secondary particles, are microporous structure, and said particles are agglomerates of primary particles of submicron size, said primary particles being plates, and eyuschie average thickness of 0.01 to 0.5 microns. 2. The method according to claim 1, in which the lipid is fat. 3. The method according to any one of claims 1 or 2, in which particles of a solid structuring agent are obtained using the micronization process. 4. A food dispersion of an easily spreadable consistency obtained by the method according to any one of the preceding claims 1-3.

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