US20150327565A1 - Method for production of aerated water-in-oil emulsions and aerated emulsions - Google Patents

Method for production of aerated water-in-oil emulsions and aerated emulsions Download PDF

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US20150327565A1
US20150327565A1 US14/387,933 US201314387933A US2015327565A1 US 20150327565 A1 US20150327565 A1 US 20150327565A1 US 201314387933 A US201314387933 A US 201314387933A US 2015327565 A1 US2015327565 A1 US 2015327565A1
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Prior art keywords
oil
emulsion
volume
fatty acid
sucrose
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Inventor
Deborah Lynne Aldred
Arjen Bot
Penelope Eileen Knight
Jinfeng Peng
Jan Alders Wieringa
Qingguo Xu
Shiping Zhu
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Conopco Inc
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Conopco Inc
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Assigned to CONOPCO, INC., D/B/A UNILEVER reassignment CONOPCO, INC., D/B/A UNILEVER ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: ALDRED, DEBORAH LYNNE, KNIGHT, PENELOPE EILEEN, ZHU, SHIPING, WIERINGA, JAN ALDERS, BOT, ARJEN, PENG, Jinfeng, XU, QINGGUO
Publication of US20150327565A1 publication Critical patent/US20150327565A1/en
Priority to US15/225,447 priority Critical patent/US10588327B2/en
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    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23L1/0114—
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters.
  • the invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow frying and baking of food products.
  • Aerated food products are being developed with two aspects which are of importance: first the foamability (how easy is it to aerate the food product), and second the stability of the aeration during storage (how well do the air bubbles remain intact upon storage of the aerated food product).
  • Water-in-oil emulsions like spreads, butter and margarine may contain air bubbles, in order to reduce the caloric content of the product and/or to provide a product with an attractive structure.
  • Whipped butter is generally made by whipping air into softened butter at slightly elevated temperatures, and then cooling it.
  • U.S. Pat. No. 2,937,093 discloses a process for manufacturing whipped margarine. This process comprises combining liquid margarine with an inert gas (e.g. nitrogen), cooling the mixture, agitating the cooled mixture under pressure to produce a flowable mass, and then releasing the pressure.
  • an inert gas e.g. nitrogen
  • EP 285 198 A2 discloses food products such as margarine or shortening comprising a continuous fat phase and a dispersed gas phase, which exhibit an improved spattering behaviour when used for frying.
  • the product is produced on a votator line and the gas is incorporated in the composition near the beginning of the line, while the composition still comprises essentially no crystallized fat.
  • sucrose fatty acid esters in fat-continuous emulsions.
  • EP 1 052 284 A1 claims a setting agent of fats and oils containing sucrose fatty acid ester with a HLB smaller than 3, and mentions margarine and fat spreads that may contain the mixture of fat and sucrose fatty acid ester.
  • the setting agent is used to modify the hardness of the oil phase.
  • EP 375 238 A2 discloses aerated fatty composition containing at least 5 wt %, preferably 20 wt % to 55 wt % of sugar fatty acid ester.
  • the other part of the fatty composition is optionally fatty materials like triglycerides, lipid soluble flavours, emulsifiers, and colourants.
  • the compositions are in the form of shortenings, hence free from water.
  • the examples disclose sucrose octa-esters and sucrose hepta-esters.
  • the fatty composition may be used as a table spread, albeit not in the form of an emulsion, but as a water-free spread.
  • EP 410 507 A2 discloses polyol fatty acid polyesters for use in aerated fat continuous products.
  • the fat blend of the continuous phase comprises at least 50% of the polyol fatty acid polyesters.
  • a preferred polyol is sucrose.
  • the fat compositions may be used in chocolate-like food products.
  • WO 2010/112835 A2 discloses aerated oil continuous emulsion containing an emulsifier with HLB value less than 8, preferably 2 to 7, more preferred 4 to 6.
  • the emulsifier may be a sucrose ester.
  • the aerated emulsion is made by first mixing the oil and water phases, followed by aerating the emulsion.
  • the gas bubbles may be located in the fat phase of the emulsion, and the walls of the gas bubbles may be formed from fat phase material.
  • US 2006/0078659 A1 discloses a mousse-type spread comprising a water-in-oil type emulsion, that may contain sucrose fatty acid ester as emulsifier (with HLB value less than 7, preferably less than 5).
  • the mousse is formed when the emulsion is discharged from a nozzle under pressure.
  • WO 00/38546 discloses an aerated water-in-oil emulsion, wherein the aqueous phase is aerated using a sucrose ester with a HLB value of 16, before it is mixed with a continuous oil phase.
  • the size of the air bubbles is preferably between 0.5 and 25 micrometer, more preferred between 1 and 5 micrometer.
  • WO 94/12063 describes aerated emulsions, that may be in the form of water-in-oil or oil-in-water emulsions.
  • Mono-, di- or tri- longchain fatty acid esters of sucrose are used, e.g. sucrose monostearate ester.
  • the gas bubbles are prepared in the aqueous phase first, before being mixed with the oil phase.
  • Sucrose fatty acid esters have also been described in aerated oil-in-water emulsions, e.g. in EP 2 042 154 A1, DE 697 23 027 T2, JP 2006-304665, WO 2004/041002 A1, and WO 2008/110502 A1.
  • the bubbles generally will lead to a coarser water droplet structure, and hence a coarser structure of the resulting fat continuous product containing a dispersed aqueous phase with gas bubbles.
  • aerated fat-continuous emulsions can be prepared by a method involving making a water-in-oil emulsion first, and mixing this emulsion with an aerated liquid oil that contains sucrose fatty acid ester with a HLB value ranging from 1 to 7.
  • This method has the advantage that aerated fat-continuous emulsions can be produced with fine, homogeneously distributed gas bubbles.
  • the structure of the emulsion and the fine gas bubbles are retained during storage of the emulsion, also when the emulsion is subjected to temperature changes during storage.
  • the present invention provides a method for preparation of a composition in the form of an aerated water-in-oil emulsion, having an overrun ranging from 1% to 200%, comprising the steps:
  • the present invention provides a composition in the form of an aerated water-in-oil emulsion
  • sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration ranging from 0.2% to 5% based on the weight of the composition
  • composition comprises oil at a concentration ranging from 30% to 90% by weight of the composition
  • composition has an overrun ranging from 1% to 200%
  • volume of the gas is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 50 micrometer.
  • the present invention provides use of a composition prepared according to the method of the first aspect of the invention or according to the second aspect of the invention for shallow frying of food products or for cooking or baking of food products.
  • the given range includes the mentioned endpoints.
  • the average water droplet diameter in the water-in-oil emulsion is generally expressed as the d3,3 value, which is the volume weighted geometric mean droplet diameter, unless stated otherwise.
  • the normal terminology for nuclear magnetic resonance (NMR) is used to measure the parameters d3,3 and sigma (or alternatively exp(sigma)) of a log-normal water droplet size distribution.
  • Sigma is the standard deviation of the logarithmic of the droplet diameter d3,3.
  • the average gas bubble diameter is expressed as the d4,3 value, which is the volume weighted mean diameter.
  • the gas bubbles in a product may not be perfect spheres.
  • the volume based bubble diameter equals the diameter of a sphere that has the same volume as a given bubble.
  • the d1,0 value is used as well, which is the number average diameter of a population of gas bubbles. Also the d1,0 is corrected for the non-spherical shape of the gas bubbles.
  • Ambient temperature is considered to be a temperature between about 20° C. and about 25° C., preferably between 20° C. and 25° C., preferably between 20° C. and 23° C.
  • the term ‘aerated’ means that gas has been intentionally incorporated into a composition, for example by mechanical means.
  • the gas can be any gas, but is preferably, in the context of food products, a food-grade gas such as air, nitrogen, nitrous oxide, or carbon dioxide.
  • a food-grade gas such as air, nitrogen, nitrous oxide, or carbon dioxide.
  • the term ‘aeration’ is not limited to aeration using air, and encompasses the ‘gasification’ with other gases as well.
  • the extent of aeration is usually measured in terms of ‘overrun’, which is defined as:
  • the volumes refer to the volumes of aerated product and unaerated initial mix (from which the product is made). Overrun is measured at atmospheric pressure.
  • the overrun of an aerated product and the volume fraction of gas in the aerated product generally relate in the following way.
  • a foam After formation, a foam will be vulnerable to coarsening by mechanisms such as creaming, Ostwald ripening and coalescence.
  • creaming gas bubbles migrate under the influence of gravity to accumulate at the top of a product.
  • Ostwald ripening or disproportionation refers to the growth of larger bubbles at the expense of smaller ones.
  • Coalescence refers to merging of air bubbles by rupture of the film in between them.
  • a stable foam or aerated product in the context of the present invention is defined as being stable for at least 30 minutes, more preferred at least an hour, more preferred at least a day, more preferred at least a week, and even more preferred at least a month, and most preferred several months.
  • a stable foam can be defined to be stable with regard to total foam volume, and/or gas bubble size, and looses maximally 20% of its volume during 1 month storage.
  • systems may exist which loose more than 20% of its volume during 1 month storage, which nevertheless are considered to have a good stability, as the stability of such foams is much better than comparative foams that do not contain sucrose esters.
  • Foams of which the average bubble size strongly increases over time are regarded to be less stable than foams of which the average bubble size remains small over time.
  • fat and ‘oil’ are used interchangeably in here. Where applicable the prefix ‘liquid’ or ‘solid’ is added to indicate if the fat or oil is liquid or solid at ambient temperature as understood by the person skilled in the art.
  • the term ‘structuring fat’ refers to a fat that is solid at ambient temperature.
  • the structuring fat serves to structure the emulsion by providing at least part of the structuring fat for the emulsion.
  • the term ‘liquid oil’ refers to an oil that is liquid at ambient temperature. In common language, liquid fats are often referred to as oils but herein the term fats is also used as a generic term for such liquid fats.
  • Edible oils contain a large number of different triacylglycerols (TAGs) with varying physical properties.
  • TAGs are esters of glycerol and three fatty acids.
  • the TAGs in edible oils contain fatty acids with an even number of carbon atoms in the chains, generally varying between 4 and 24 in number. Common fatty acids from vegetable origin are C10, C12, C14, C16, C18, C20 and C22, and most common TAGs are composed of these fatty acids.
  • the fatty acids may be saturated, or monounsaturated or polyunsaturated. Each fatty acid can contain up to three double bonds at certain positions in the chain.
  • triglycerides are understood to be edible oils and fats.
  • the structuring fat may be a single fat or a mixture of different fats.
  • the structuring fat may be of vegetable, animal (e.g. dairy fat) or marine origin.
  • Preferably at least 50 wt % of the structuring fat (based on total amount of structuring fat) is of vegetable origin, more preferably at least 60 wt %, even more preferably at least 70 wt %, still more preferably at least 80 wt %, even still more preferably at least 90 wt % and even still more further preferably at least 95 wt %.
  • Most preferably the structuring fat essentially consists of structuring fat of vegetable origin.
  • the structuring fat is selected from the group consisting of palm fat, allan blackia, pentadesma, shea butter, coconut oil, soybean oil, rapeseed oil and dairy fat. More preferably the natural fat is selected from the group consisting of palm oil, palm kernel oil, palm oil fraction, palm kernel fraction, coconut oil and dairy fat fraction. Even more preferably the natural fat is selected from the group consisting of palm oil, palm kernel oil, palm oil fraction, palm kernel fraction and coconut oil.
  • the various fat sources may be fully hardened by full hydrogenation, they may be fractionated, chemically or enzymatically intra-esterified, and/or chemically or enzymatically inter-esterified.
  • the structuring fat comprises not more than 20 wt % of protein and/or carbohydrates, more preferably not more than 15 wt %, even more preferably not more than 10 wt %, and still more preferably not more than 5 wt %. Most preferably no protein and carbohydrates are present. Moreover, preferably the amount of water is not more than 20 wt %, preferably not more than 10 wt % and more preferably not more than 5 wt %. Most preferably no water is present in the structuring fat.
  • the structuring fat as present in the solid particles preferably has a solid fat content N10 from 50 to 100%, N20 from 26 to 95% and N35 from 5 to 60%.
  • the N-value expresses the solid fat content (SFC) at a certain temperature (in ° C.).
  • the structuring fat preferably has a solid fat content N10 selected from the list consisting of 45 to 100%, 55 to 90% and 65 to 85%;
  • N20 selected from the list consisting of 25 to 80%, 40 to 70% and 45 to 65%;
  • N35 selected from the list consisting of 0.5 to 60%, 0.5 to 20%, 0.5 to 14%, 15 to 50% and 30 to 45%.
  • Preferred solid fat content profiles of the structuring fat are:
  • N10 from 45 to 100%, N20 from 25 to 80% and N35 from 0.5 to 60%;
  • N10 from 55 to 90%, N20 from 40 to 70% and N35 from 0.5 to 20%;
  • N10 from 55 to 90%, N20 from 40 to 70% and N35 from 15 to 50%;
  • N10 from 65 to 85%, N20 from 45 to 65% and N35 from 0.5 to 14%;
  • N10 from 65 to 85%, N20 from 45 to 65% and N35 from 30 to 45%.
  • structuring fat instead of a structuring fat, also other structuring components like oleogels, or organogels may be used.
  • Fats include: plant oils (for example: allanblackia oil, apricot kernel oil, arachis oil, arnica oil, argan oil, avocado oil, babassu oil, baobab oil, black seed oil, blackberry seed oil, blackcurrant seed oil, blueberry seed oil, borage oil, calendula oil, camelina oil, camellia seed oil, castor oil, cherry kernel oil, cocoa butter, coconut oil, corn oil, cottonseed oil, evening primrose oil, grapefruit oil, grape seed oil, hazelnut oil, hempseed oil, illipe butter, lemon seed oil, lime seed oil, linseed oil, kukui nut oil, macadamia oil, maize oil, mango butter, meadowfoam oil, melon seed oil, moringa oil, mowrah butter, mustard seed oil, olive oil, orange seed oil, palm oil, palm kernel oil, papaya seed oil, passion seed oil, peach
  • the oil phase of the emulsion prepared in the method of the invention may be liquid at room temperature, or may be solid or partly solid at room temperature, or may be combination of both types of oil.
  • oils that are liquid at room temperature are sunflower oil, olive oil, rapeseed oil, and other commonly known liquid vegetable oils.
  • oils that are solid or partly solid at room temperature are coconut oil, dairy fat, and palm oil or palm oil fractions. Dairy fat is of animal origin, and most commonly is sourced from the milk of mammals like cows, sheep, and goats. These fats are preferred for use in the emulsions prepared in the method of the invention.
  • Natural oils are contain at least 80% of trglycerides. Natural oils also may contain other compounds than triglycerides, such as diglycerides, monoglycerides and free fatty acids. Also compounds like lecithin, other emulsifiers, phytosterols, phytostanols, waxes, colourants like carotenoids, vitamins like vitamin A, D, E, and K, and antioxidants like the tocopherols (vitamin E) may be present in a natural oil.
  • HLB values are a well-known classification of surfactants or mixtures of surfactants, based on the ratio of the hydrophilic and hydrophic portions of the surfactant molecules.
  • HLB 20*Mh/M, where Mh is the molecular mass of the hydrophilic part of the molecule and M is the molecular mass of the whole molecule thus giving a value on an arbitrary scale of 0 to 20.
  • HLB 20 (1 ⁇ S/A)
  • A Acid number of the fatty acid
  • HLB value of 0 corresponds to a completely hydrophobic molecule and an HLB value of 20 corresponds to a completely hydrophilic molecule.
  • Typical HLB values are:
  • an anti-foaming agent 4 to 6 a water-in-oil emulsifier 7 to 9 a wetting agent 8 to 18 an oil-in-water emulsifier 13 to 15 a detergent 10 to 18 a solubiliser or a hydrotrope
  • sucrose fatty acid ester in the present invention document are compounds which are esters of sucrose and one or more fatty acids.
  • Sucrose is also known as table sugar and as saccharose.
  • Sucrose is a disaccharide composed of glucose and fructose with the molecular formula C 12 H 22 O 11 .
  • Sucrose esters of fatty acids can be obtained by esterifying one or more of the hydroxyl group of a sucrose molecule with fatty acids. The fatty acids react with one or more hydroxyl groups to form mono, di, tri or multi-fatty acid ester, or mixtures thereof.
  • sucrose has 8 hydroxyl groups
  • the maximum number of fatty acids that is esterified to one sucrose molecule is eight, to form sucrose octa fatty acid ester.
  • a sample of sucrose fatty acid esters may comprise a mixture of mono-, di-, tri-, and multi fatty acid esters.
  • degree of esterification generally has a distribution, therefore it is usually expressed in terms of average degree of substitution (hereinafter also referred to simply as “degree of substitution”).
  • sucrose fatty acid ester comprises a mixed ester or homo-ester.
  • Suitable fatty acids may vary both in alkyl chain length and in degree of unsaturation.
  • Suitable fatty acids are saturated fatty acids including but not limited to capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachic acid, behenic acid, lignoceric acid or cerotic acid.
  • monounsaturated fatty acids including but not limited to lauroleic acid, myristoleic acid, palmitoleic acid, oleic acid, gadoleic acid or erucic acid are also suitable.
  • polyunsaturated fatty acids including but not limited to linoleic acid, linolenic acid, elaeostearic acid, arachidonic acid or cervonic acid are suitable too.
  • the fatty acid is preferably selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and mixtures thereof. The fatty acid will also influence the melting temperature of the sucrose fatty acid ester, similarly as for triglycerides.
  • Sucrose fatty acid esters can also be mixtures of different compounds. In one way, mixtures of sucrose fatty acid esters may be mixtures in terms of compounds with a different degree of substitution. In a second way, mixtures of sucrose fatty acid esters may be mixtures of compounds with different types of fatty acids. Mixtures of sucrose fatty acid ester may also be mixtures according to the first and the second ways simultaneously.
  • a sucrose fatty acid ester mixture with both palmitic acid and stearic acid residues may for instance comprise sucrose monostearate, sucrose monopalmitate, sucrose distearate, sucrose dipalmitate, monopalmitoyl sucrose monostearate, dipalmitoyl sucrose monostearate, etcetera.
  • sucrose fatty acid ester is intended to include both single compounds and mixtures of single compounds according to the above two ways, unless specified otherwise.
  • sucrose fatty acid esters or mixtures may also be characterised by their properties. The most noteworthy property is their hydrophilic-lipophilic balance or HLB value. Sucrose esters are available with a wide range of HLB values which are controlled by the degree of esterification and the type of fatty acid used. All sucrose esters from commercial suppliers are a mixture of different fatty acids with different degrees of esterification.
  • S070, S170, S270, S370, S570 are sucrose stearic acid esters with 70% stearic acid and HLB values ranging from ⁇ 1, 1, 2, 3 and 5, respectively. Its HLB value increases with the increasing of the amount of mono-or di-esters. For example S170 has very little mono ester therefore its HLB value is 1. For S570, its HLB value is 5 as it contains about 30% mono ester.
  • Especially preferred sucrose fatty acid esters for use in the present invention are S370, S570, S770, and more preferred are S370, S570, and most preferred is S370
  • Sucrose fatty acid esters are approved in Europe for use as food additive, and are known as E473-sucrose esters of fatty acids.
  • Sucrose fatty acid esters with HLB values of 1 or 2 are known as good water-in-oil emulsifiers, to produce water-in-oil emulsion with low oil content.
  • the first aspect provides a method for preparation of a composition in the form of an aerated water-in-oil emulsion, having an overrun ranging from 1% to 30 200%, comprising the steps:
  • the method of the invention is for the preparation of an edible composition in the form of an aerated water-in-oil emulsion.
  • the emulsion is in the form of a spread.
  • a spread means that the emulsions can be spread using a knife on a solid or semi-solid surface like bread or toast when taken from a refrigerator.
  • a water-in-oil emulsion is prepared, preferably in the form of a spread.
  • This can be done in a conventional way.
  • an emulsion can be prepared using a conventional scraped surface heat exchanger for cooling and crystallising a mixture of oil and water, followed by a mixing operation of the cooled emulsion.
  • a process may be a votator process, including the preparation of a premix containing an aqueous phase and an oil phase, and one or more A-units which serve a scraped surface heat exchangers, to crystallise fats.
  • the temperature is so high that all fats have become liquid.
  • the cooling step in the A-units suitably is followed by one or more C-units, which are generally tubes containing a rotating impeller with pins, that works and mixes the emulsion obtained from the A-units.
  • the crystallised fat provides structure and stability to the water-in-oil emulsion.
  • the premix containing a fat phase and an oil phase may be a oil-in-water emulsion. In that case the emulsion will be inverted into a water-in-oil emulsion in the subsequent process.
  • the premix could be a water-in-oil emulsion already, and in that case inversion of the emulsion is not required anymore, only cooling and working of the emulsions in the subsequent process.
  • the water-in-oil emulsion in step a) could also be prepared using a process as described in WO 2010/069751 A1, wherein a fat mixture comprising fat powder and liquid oil are mixed with an aqueous phase.
  • a liquid mixture is made of a sucrose fatty acid ester and an oil.
  • the temperature of the mixture is such that the sucrose fatty acid ester melts and easily can be mixed with the oil.
  • the mixing of the sucrose fatty acid ester and the oil can be done at such temperature that the oil becomes liquid.
  • the temperature at which the oil and sucrose fatty acid ester melt are dependent on the specific oil and sucrose fatty acid ester, and is within the scope of the skilled person to determine.
  • the temperature at which the aeration is done preferably ranges from 60° C. to 90° C., preferably from 65° C. to 85° C., preferably from 65° C. to 80° C.
  • the mixture may also contain structuring fat, which is also melted during the mixing operation by increasing the temperature.
  • structuring fat Preferably at most 50% by weight of the total amount of oil in the mixture in step b) is structuring fat, preferably at most 35% by weight, more preferably at most 25% by weight.
  • the advantage of the aeration of the mixture of oil and sucrose fatty acid ester is that the sucrose fatty acid ester is optimally functional for aeration of the oil.
  • the presence of water during aeration may reduce the functionality of sucrose fatty acid ester.
  • the concentration of water in the mixture from step b) is less than 1%, preferably less than 0.5%, more preferably less than 0.25%, more preferably less than 0.1%.
  • the mixture from step b) is an anhydrous mixture, containing no free water. There may be some water present in the mixture from step b) which is dissolved in the oil phase or the sucrose fatty acid ester phase.
  • the HLB value of the sucrose fatty acid ester is an essential feature, and the sucrose fatty acid ester has a HLB value ranging from 1 to 7.
  • the sucrose fatty acid ester has a HLB value ranging from 1 to 6, preferably from 1 to 5, preferably from 2 to 4. More preferred the HLB value is about 3, most preferred the HLB value is 3.
  • the concentration of sucrose fatty acid ester ranges from 1% to 25% by weight of the mixture of step b), preferably from 1% to 20% by weight, preferably from 2% to 15% by weight of the mixture of step b), preferably from 4% to 12% by weight of the mixture of step b). More preferred the concentration of sucrose fatty acid ester ranges from 5% to 10% by weight of the mixture of step b).
  • sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate, sucrose tetrastearate, sucrose pentastearate, sucrose tripalmitate, sucrose tetrapalmitate, and sucrose pentapalmitate. More preferred the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tetrastearate, sucrose pentastearate, sucrose tetrapalmitate, and sucrose pentapalmitate.
  • the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is maximally 40% of the total amount of ester, preferably maximally 30%, preferably maximally 20%, preferably maximally 15%.
  • Aeration in step b) may be done by any method commonly known for aeration, such as an Aerolatte, Kenwood mixer, or a Silverson mixer, which are generally batch mixers. Additionally, aeration may also be done in line, using a continuous process, such as an an Oakes mixer a Mondomixer, or a pin stirrer (like a C-unit) with nitrogen or other gas inlet.
  • aeration may also be done in line, using a continuous process, such as an an Oakes mixer a Mondomixer, or a pin stirrer (like a C-unit) with nitrogen or other gas inlet.
  • the overrun of the aerated mixture in step b) ranges from 10% to 500%, preferably from 20% to 400%, preferably from 40% to 250%.
  • the ratio between the gas flow rate and the product flow rate for aeration will influence the overrun.
  • the volume based ratio between the mixture of oil and sucrose fatty acid ester on the one hand and gas on the other hand ranges from 50:1 to 1:10 (volume by volume). More preferred the volume based ratio between the mixture of oil and sucrose fatty acid ester and gas ranges from 25:1 to 1:5 (volume by volume).
  • the gas flow rate will be standardised at atmospheric pressure and 20° C. (normal liters per hour).
  • step c) the mixtures from step a) and step b) are mixed, to produce an aerated water-in-oil emulsion.
  • This mixing operation can be performed by contacting a flow of emulsion from step a) with a flow of aerated oil from step b) in a static mixer, and pumping this mixture through a stirred vessel to create a homogeneous mixture.
  • the temperature at which the two flows are mixed preferably is such that the emulsion from step a) is not broken.
  • the mixing temperature preferably ranges from 5 to 35° C., more preferred from 10 to 30° C., more preferred from 15 to 25° C.
  • the total fat level of the composition prepared according to the method of the invention is such that the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion, preferably from 40% to 80% by weight of the total emulsion.
  • the total fat level ranges from 50 to 75% by weight of the total emulsion.
  • the weight ratio of the flows from step a) and step b) can vary, to create the desired overrun and fat content of the composition in the form of an aerated water-in-oil emulsion.
  • the amount of aerated oil phase from step b) is very low compared to the amount of emulsion from step a).
  • the weight ratio between the mixture from step a) and step b) ranges from 10:1 to 1:3, preferably from 8:1 to 1:2, preferably from 6:1 to 1:1. This ratio can be used to influence the total fat level of the emulsion that is prepared, as well as the total overrun.
  • the total concentration of sucrose fatty acid ester in the composition in the form of an aerated water-in-oil emulsion preferably ranges from 0.2% to 5% by weight of the composition, preferably from 0.5% to 4%, preferably from 0.7% to 2% by weight of the composition.
  • the overrun of the composition in the form of an emulsion prepared by the method of the invention ranges from 1% to 200%.
  • the overrun of the composition in the form of an aerated water-in-oil emulsion ranges from 10% to 100%, preferably from 20% to 80%, preferably from 25% to 60%.
  • An advantage of the method of the invention is that the gas bubbles in the emulsion are relatively small and homogeneously distributed.
  • at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 50 micrometer. More preferred at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 40 micrometer.
  • Preferably at least 80% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 50 micrometer.
  • At least 90% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 55 micrometer, preferably maximally 50 micrometer.
  • at least 95% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 80 micrometer, preferably maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 55 micrometer.
  • the ‘volume based equivalent diameter’ of a gas bubble is the diameter of a sphere having the same volume as the relevant gas bubble, as the gas bubbles in a product may not be perfect spheres.
  • the gas bubbles have a volume average mean bubble size d4,3 of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 50 micrometer.
  • the gas bubbles in the emulsion have a d4,3 value ranging from 10 to 70 micrometer, preferably from 10 to 60 micrometer, preferably from 10 to 50 micrometer. More preferably the gas bubbles in the emulsion have a d4,3 value ranging from 20 to 70 micrometer, preferably from 20 to 60 micrometer, preferably from 20 to 50 micrometer.
  • the advantage of the method of the invention is that the compositions that are prepared using the method of the invention are more stable against temperature fluctuations during storage than comparative compositions.
  • an emulsion prepared according to the method of the invention is subjected to a temperature cycling regime (subsequently 24 hours at 5° C., 24 hours at 25° C., 24 hours at 5° C., and 2 hours at 10° C.)
  • a temperature cycling regime subsequently 24 hours at 5° C., 24 hours at 25° C., 24 hours at 5° C., and 2 hours at 10° C.
  • at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 50 micrometer, preferably maximally 45 micrometer.
  • At least 80% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 55 micrometer.
  • at least 90% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 65 micrometer.
  • the composition prepared according to the method of the invention may be free from structuring fat.
  • the weight ratio between structuring fat and liquid oil in the composition prepared according to the method of the invention ranges from 1:100 to 50:100, preferably from 5:100 to 35:100, preferably from 5:100 to 25:100.
  • the total fat phase of the emulsion preferably comprises from 1% by weight to 50% by weight of structuring fat, and from 50% by weight to 99% by weight of liquid oil. More preferably the total fat phase of the emulsion preferably comprises from 5% by weight to 35% by weight of structuring fat, and consequently from 65% by weight to 95% by weight of liquid oil.
  • the total fat phase of the emulsion preferably comprises from 5% by weight to 25% by weight of structuring fat, and consequently from 75% by weight to 95% by weight of liquid oil.
  • An emulsifier may be comprised in the liquid oil fraction.
  • the amount of structuring fat ranges from 1 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 30% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 25% by weight of the total fat phase of the emulsion.
  • the emulsion that is produced by the method of the invention comprises an aqueous phase that is dispersed in small droplets in the continuous fat phase.
  • the d3,3 value of the dispersed aqueous phase droplets is less than 10 micrometer, preferably less than 8 micrometer, preferably less than 6 micrometer.
  • the distribution of the aqueous phase droplets preferably is narrow, meaning that the exp(sigma) is preferably maximally 2.5.
  • the hardness is such that the spread is not too soft and not too hard, that it is easily spreadable on bread or toast or the like when taken from a refrigerator, and that it does not fall off a knife when trying to spread.
  • the hardness is usually expressed as the Stevens value, and this is normalised using a steel probe with a diameter of 6.35 millimeter, and the measurement is done at 5° C.
  • the Stevens value at 5° C. preferably ranges from 80 to 500 gram, more preferred from 100 to 300 gram, using a steel probe with a diameter of 6.35 mm.
  • the device used for the measurement is usually a Stevens penetrometer, for example a Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK.
  • the probe is pushed into the product at a speed of 2 mm/s, with a trigger force of 5 gram from a distance of 10 mm.
  • the emulsions prepared according to the method of the invention can be used for shallow frying.
  • the advantage of the emulsions prepared according to the method is that the spattering during heating of the emulsion in a pan is reduced (the SV1 value), as compared to an emulsion without air or compared to an aerated emulsion that is prepared according to a conventional process.
  • the spattering values SV1 and SV2 are as defined herein below.
  • the emulsions prepared according to the method of the invention have a SV1 value as defined herein of preferably at least 5, more preferred at least 7, more preferred at least 8, and most preferred at least 9.
  • the present invention provides a composition in the form of an aerated water-in-oil emulsion
  • sucrose fatty acid ester having a HLB value ranging from 1 to 7 at a concentration ranging from 0.2% to 5% based on the weight of the composition
  • composition comprises oil at a concentration ranging from 30% to 90% by weight of the composition
  • composition has an overrun ranging from 1% to 200%
  • volume of the gas is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 50 micrometer.
  • composition prepared according to the first aspect of the invention are applicable to the second and third aspects of the invention mutatis mutandis.
  • the composition of the invention is an edible composition in the form of an aerated water-in-oil emulsion.
  • the composition is in the form of a spread.
  • a spread means that the emulsions can be spread using a knife on a solid or semi-solid surface like bread or toast when taken from a refrigerator.
  • the HLB value of the sucrose fatty acid ester is an essential feature, and the sucrose fatty acid ester has a HLB value ranging from 1 to 7.
  • the sucrose fatty acid ester has a HLB value ranging from 1 to 6, preferably from 1 to 5, preferably from 2 to 4. More preferred the HLB value is about 3, most preferred the HLB value is 3.
  • sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tristearate, sucrose tetrastearate, sucrose pentastearate, sucrose tripalmitate, sucrose tetrapalmitate, and sucrose pentapalmitate. More preferred the sucrose fatty acid ester comprises one or more compounds chosen from the group consisting of sucrose tetrastearate, sucrose pentastearate, sucrose tetrapalmitate, and sucrose pentapalmitate.
  • the sucrose fatty acid ester has an ester composition wherein the amount of mono-ester is maximally 40% of the total amount of ester, preferably maximally 30%, preferably maximally 20%, preferably maximally 15%.
  • the overrun of the aerated mixture in step b) ranges from 10% to 500%, preferably from 20% to 400%, preferably from 40% to 250%.
  • the total fat level of the composition according to the invention is such that the composition comprises oil at a concentration ranging from 30% to 90% by weight of the total emulsion, preferably from 40% to 80% by weight of the total emulsion.
  • the total fat level ranges from 50 to 75% by weight of the total emulsion.
  • the total concentration of sucrose fatty acid ester in the composition in the form of an aerated water-in-oil emulsion ranges from 0.2% to 5% by weight of the composition, preferably from 0.5% to 4%, preferably from 0.7% to 2% by weight of the composition.
  • the overrun of the composition according to the invention ranges from 1% to 200%.
  • the overrun of the composition in the form of an aerated water-in-oil emulsion ranges from 10% to 100%, preferably from 20% to 80%, preferably from 25% to 60%.
  • an advantage of the composition of the invention is that the gas bubbles in the emulsion are relatively small and homogeneously distributed.
  • at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 50 micrometer. More preferred at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 40 micrometer.
  • Preferably at least 80% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 50 micrometer.
  • At least 90% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 55 micrometer, preferably maximally 50 micrometer.
  • at least 95% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 80 micrometer, preferably maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 55 micrometer.
  • the ‘volume based equivalent diameter’ of a gas bubble is the diameter of a sphere having the same volume as the relevant gas bubble.
  • the gas bubbles have a volume average mean bubble size d4,3 of maximally 70 micrometer, preferably maximally 60 micrometer, preferably maximally 50 micrometer.
  • the gas bubbles in the emulsion have a d4,3 value ranging from 10 to 70 micrometer, preferably from 10 to 60 micrometer, preferably from 10 to 50 micrometer. More preferably the gas bubbles in the emulsion have a d4,3 value ranging from 20 to 70 micrometer, preferably from 20 to 60 micrometer, preferably from 20 to 50 micrometer.
  • compositions are more stable against temperature fluctuations during storage than comparative compositions.
  • a temperature cycling regime subsequently 24 hours at 5° C., 24 hours at 25° C., 24 hours at 5° C., and 2 hours at 10° C.
  • at least 50% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 50 micrometer, preferably maximally 45 micrometer.
  • at least 80% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 60 micrometer, preferably maximally 55 micrometer.
  • at least 90% of the volume of the gas in the emulsion is made up by gas bubbles having a volume based equivalent diameter of maximally 70 micrometer, preferably maximally 65 micrometer.
  • the composition according to the invention may be free from structuring fat.
  • the weight ratio between structuring fat and liquid oil in the composition prepared according to the method of the invention ranges from 1:100 to 50:100, preferably from 5:100 to 35:100, preferably from 5:100 to 25:100.
  • the total fat phase of the emulsion preferably comprises from 1% by weight to 50% by weight of structuring fat, and from 50% by weight to 99% by weight of liquid oil. More preferably the total fat phase of the emulsion preferably comprises from 5% by weight to 35% by weight of structuring fat, and consequently from 65% by weight to 95% by weight of liquid oil.
  • the total fat phase of the emulsion preferably comprises from 5% by weight to 25% by weight of structuring fat, and consequently from 75% by weight to 95% by weight of liquid oil.
  • An emulsifier may be comprised in the liquid oil fraction.
  • the amount of structuring fat ranges from 1 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 35% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 30% by weight of the total fat phase of the emulsion, preferably ranges from 5 to 25% by weight of the total fat phase of the emulsion.
  • the advantage of the emulsion according to the second aspect of the invention is that the amount of structuring fat is relatively low, while the hardness of the emulsion is still within acceptable limits.
  • the structuring fat is required to give structure to the emulsion.
  • structuring fat mainly contains saturated fatty acids, and for the health of the consumer it would be better to replace saturated fatty acids by monounsaturated or polyunsaturated fatty acids. Hence there is a balance between the amount of structuring fat for health purposes and for structuring purposes.
  • the composition according to the invention comprises an aqueous phase that is dispersed in small droplets in the continuous fat phase.
  • the d3,3 value of the dispersed aqueous phase droplets is less than 10 micrometer, preferably less than 8 micrometer, preferably less than 6 micrometer.
  • the distribution of the aqueous phase droplets preferably is narrow, meaning that the exp(sigma) is preferably maximally 2.5.
  • the hardness is such that the spread is not too soft and not too hard, that it is easily spreadable on bread or toast or the like when taken from a refrigerator, and that it does not fall off a knife when trying to spread.
  • the Stevens value at 5° C. preferably ranges from 80 to 500 gram, more preferred from 100 to 300 gram, using a steel probe with a diameter of 6.35 mm. These ranges are suitable for an emulsion in the form of a spread.
  • compositions according to the invention can be used for shallow frying.
  • the advantage of the emulsions prepared according to the method is that the spattering during heating of the emulsion in a pan is reduced (the SV1 value), as compared to an emulsion without air or compared to an aerated emulsion that is prepared according to a conventional process.
  • the spattering values SV1 and SV2 are as defined herein below.
  • the compositions according to the invention have a SV1 value as defined herein of preferably at least 5, more preferred at least 7, more preferred at least 8, and most preferred at least 9.
  • the present invention provides use of a composition prepared according to the method of the first aspect of the invention or according to the second aspect of the invention for shallow frying of food products or for cooking or baking of food products.
  • composition for shallow frying of food products has the advantage that spattering of the emulsion is reduced, when the composition is heated in a pan for shallow frying of foods or food ingredients.
  • compositions in cooking or baking of food products have the advantage that an aerated dough for making cakes can be obtained, and that this may lead to using less other gas-forming agents (such as bicarbonate and baker's yeast) to provide an aerated baked product.
  • gas-forming agents such as bicarbonate and baker's yeast
  • sucrose fatty acid ester in the emulsion provides a firmer baked product as compared to a baked product prepared using an emulsion without sucrose fatty acid ester.
  • FIG. 1 Schematic process scheme for making a water-in-oil emulsion.
  • FIG. 2 Schematic process scheme for making aerated water-in-oil emulsion, according to the invention.
  • FIG. 3 X-ray tomography images of emulsion #332 (see Table 6); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter; the circles that are visible within the top images are artefacts created by the image analysis software, as the contrast difference within the images are very small (non-aerated emulsions).
  • FIG. 4 X-ray tomography images of emulsion #333 (see Table 6); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter.
  • FIG. 5 X-ray tomography images of emulsion #335 (see Table 6); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter; the circles that are visible within the top images are artefacts created by the image analysis software, as the contrast difference within the images are very small (non-aerated emulsions).
  • FIG. 6 X-ray tomography images of emulsion #334 (see Table 6); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter.
  • FIG. 7 X-ray tomography images of emulsion #178 (see Table 9); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter; the circles that are visible within the top images are artefacts created by the image analysis software, as the contrast difference within the images are very small (non-aerated emulsions);
  • FIG. 8 X-ray tomography images of emulsion #179 (see Table 9); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter.
  • FIG. 9 X-ray tomography images of emulsion #180 (see Table 9); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter; the circles that are visible within the top images are artefacts created by the image analysis software, as the contrast difference within the images are very small (non-aerated emulsions).
  • FIG. 10 X-ray tomography images of emulsion #181 (see Table 9); left fresh after production, right after temperature cycling; top horizontal slice (tube wall is shown as the outer circle); bottom vertical slice (tube wall is shown left and right of the bottom images); image width 7 millimeter.
  • FIG. 11 Bubble volume as function of volume equivalent bubble diameter, emulsion #333 (see Table 6); legend:
  • FIG. 12 Bubble volume as function of volume equivalent bubble diameter, emulsion #334 (see Table 6); legend:
  • FIG. 13 Bubble volume as function of volume equivalent bubble diameter, emulsion #179 (see Table 9); legend:
  • FIG. 14 Bubble volume as function of volume equivalent bubble diameter, emulsion #181 (see Table 9); legend:
  • esters contain at least 70% of the fatty acids is stearic acid.
  • HLB 1 ⁇ 1% mono, ⁇ 4% di, ⁇ 7% tri, ⁇ 13% tetra, ⁇ 28% penta, ⁇ 24% hexa, ⁇ 23% hepta and higher.
  • HLB 3 ⁇ 18% mono, ⁇ 32% di, ⁇ 29% tri, ⁇ 16% tetra, ⁇ 5% penta and higher.
  • HLB 7 ⁇ 37% mono, ⁇ 45% di, ⁇ 16% tri, ⁇ 2% tetra and higher.
  • SV1 Primary spattering
  • SV2 Secondary spattering
  • the images on the paper sheets as obtained are compared with a set of standard pictures, numbered 0-10, whereby the number of the best resembling picture is recorded as the spattering value. 10 indicates no spattering and 0 indicates very high spattering.
  • the standard scoring method is as indicated in table 1.
  • Typical results for household margarines are 8.5 for primary spattering (SV1) and 4.6 for secondary spattering (SV2) under the conditions of the above mentioned test.
  • Water droplet size and water droplet size distribution are determined using standardised NMR equipment.
  • a Bruker magnet with a field of 0.47 Tesla (20 MHz proton frequency) with an air gap of 25 mm is used (NMR Spectrometer Bruker Minispec MQ20 Grad, ex Bruker Optik GmbH, Germany).
  • the NMR signal (echo height) of the protons of the water in a water-in-oil emulsion is measured using a sequence of 4 radio frequency pulses in the presence (echo height E) and absence (echo height E*) of two magnetic field gradient pulses as a function of the gradient power.
  • the oil protons are suppressed in the first part of the sequence by a relaxation filter.
  • the droplet size of the spread is measured, according to the above described procedure, of a spread stabilized at 5° C. right after production for one week. This gives the d3,3 after stabilization at 5° C.
  • Stevens values give an indication about the hardness (also called firmness) of a product.
  • the Stevens value is determined according to the following protocol.
  • Freshly prepared products are stabilized at 5° C.
  • the hardness of the product is measured with a Stevens penetrometer (Brookfield LFRA Texture Analyser (LFRA 1500), ex Brookfield Engineering Labs, UK) equipped with a stainless steel probe with a diameter of 6.35 mm and operated in “normal” mode.
  • the probe is pushed into the product at a speed of 2 mm/s, a trigger force of 5 gram from a distance of 10 mm.
  • the force required is read from the digital display and is expressed in grams.
  • Spreadability is determined according to the following protocol.
  • a flexible palette knife is used to spread a small amount of the spread onto fat free paper.
  • the spreading screen is evaluated according to standardized scaling.
  • a score of 1 represents a homogeneous and smooth product without any defects
  • a 2 refers to the same product but then with small remarks as slightly inhomogeneous or some vacuoles
  • a 3 refers to the level where defects become almost unacceptable, like loose moisture or coarseness during spreading.
  • a score of 4 or 5 refers to unacceptable products, where the 4 refers to a product still having some spreading properties, but an unacceptable level of defects.
  • Emulsions were imaged with a SkyScan 1172-A high-resolution desktop pCT system.
  • An XRT scan creates a series of x-ray photographs (projection images) of an object placed on a rotating stage. The distance between the object and the X-ray source defines the magnification of the projection. Magnifying the object allows to increase the spatial resolution. The final resolution also depends on the detector. The detector has a fixed number of pixels and each pixel has a well-defined size. The actual resolution is limited to about 2 micrometer.
  • All (2D) projection images are taken from slightly different angles and are stored on a disk, and later used for a so called tomographic reconstruction. This is a mathematical procedure to obtain a stack of cross-sectional images, which make-up a 3D representation of the object. Such a stack of images can be visualized using 3D rendering software. The 3D images can be used to determine gas bubble sizes.
  • the SkyScan NRECON software (V1.6.4.8) is being used for reconstruction of the 2D projection images into a stack of horizontal slices yielding a 3D model.
  • the images can be viewed, processed and analysed using image processing software (CTAn (V1.11.10) from SkyScan and Avizo Fire V7.0 from the Visualization Sciences Group).
  • a removable plastic tube having an internal diameter of 7 millimeter and a height of about 6 centimeter is filled with the emulsion to be measured.
  • the tomography results in a 3-D structure, that can be displayed in different planes.
  • FIG. 3 to FIG. 10 we show a horizontal and a vertical slice of each sample, a horizontal slice having a width of 7 mm (the internal diameter of the tube), and a vertical slice having a width of 7 mm (the internal diameter of the tube) and a height of about 4 mm. From the 3-D bubble distribution, an estimate of the gas bubble size in the sample can be made. By making images before and after storage of emulsions (while the storage temperature is varied), the influence of the storage on the gas bubbles can be investigated.
  • the resulting 3D stack of images were binarised using a threshold value such that the overrun obtained in the image analysis matched that of the product. Subsequently, bubbles that were apparently coalesced or touching each other (e.g. because the lamella between two bubbles was too thin to be identified during the thresholding process) were separated in 3D by using a watershed transform of the Euclidean distance map of the inverted binary images (using Matlab/DipLib software).
  • the volume of the somewhat irregular bubbles were determined by adding up the voxels (i.e. 3d pixels), and an equivalent bubble diameter was determined by equating the volume of the bubble with an hypothetical sphere (having the equivalent bubble diameter) with the same volume.
  • the bubble size distribution was weighted by the volume of the bubbles (cf. d4,3).
  • sucrose fatty acid ester Ryoto S370 The concentration of sucrose fatty acid ester Ryoto S370 was varied in order to investigate the influence on the overrun of aerated oil. The following procedure was applied.
  • the parameters that determine the overrun the most are the concentration of sucrose fatty acid ester in oil, and the gas flow rate (the latter especially in volume ratio to the oil/sucrose fatty acid ester flow rate).
  • the other 3 parameters only have a minor influence on the overrun that can be obtained.
  • the following data are presented, combining overrun data for various rotation speeds, aeration temperatures, and rotation speeds. All measurements are done in duplicate, and the average overrun of these two measurements is presented as well.
  • the following water-in-oil emulsions were prepared, using a micro-votator (scraped surface heat exchanger) having a throughput of about 10 liter per hour. Emulsions with two different fat levels were produced, 52% fat (Table 6) and 70% fat (Table 9). For each fat level 4 emulsions were produced: with or without sucrose fatty acid ester, and aerated or not aerated. The processes that were used to prepare the emulsions are schematically depicted in FIG. 1 and FIG. 2 .
  • compositions of aerated emulsions with 52% fat.
  • Composition [wt %] #334 +SFAE #332 #333 #335 +gas ⁇ SFAE ⁇ SFAE +SFAE According to Ingredient ⁇ gas +gas ⁇ gas the invention
  • Fat Phase sunflower oil 36.08 36.08 14.29 14.29 structuring fat 17.5 17.5 10.71 10.71 lecithin 0.10 0.10 0.10 monoglycerides 0.20 0.20 0.20 0.20 beta-carotene 0.20 0.20 0.20 0.20 PGPR 0.10 0.10 0.10 0.10 0.10 Aqueous phase water 42.42 42.42 42.42 42.42 starch 2.50 2.50 2.50 2.50 sorbate 0.10 0.10 0.10 0.10 salt 0.30 0.30 0.30 0.30 sweet whey 0.50 0.50 0.50 0.50 powder Sucrose ester phase sunflower oil 20.36 20.36 structuring fat 6.79 6.79 sucrose fatty 1.43 1.43 acid ester S370
  • Emulsions #332 and #333 were made according to the process scheme schematically depicted in FIG. 1 .
  • This is a prior art process, for example as disclosed in WO2010/112835, wherein an emulsion as a whole is aerated.
  • Emulsions #335 and #334 were made according to the process scheme schematically depicted in FIG. 2 , according to the invention.
  • the emulsions were filled into plastic tubs in amounts of about 200 gram in each tub.
  • emulsions #332 and #333 are indicated in the following table:
  • the aqueous phase and the oil phase were made separately before being mixed in the premix vessel.
  • the premix was a water-continuous emulsion, which was inverted to a fat-continuous emulsion during the process.
  • sucrose ester phase was filtered after heating of the mixture of oil and Ryoto S370, to remove possible residues.
  • compositions of aerated emulsions, with 70% fat Composition [wt %] #181 +SFAE #178 #179 #180 +gas ⁇ SFAE ⁇ SFAE +SFAE
  • Fat Phase sunflower oil 49.43 49.43 27.64 27.64 structuring fat 22 22 15.21 15.21 lecithin 0.10 0.10 0.10 0.10 monoglycerides 0.10 0.10 0.10 0.10 beta-carotene 0.20 0.20 0.20 0.20 PGPR 0.10 0.10 0.10 0.10 0.10 Aqueous phase water 27.27 27.27 38.18 38.18 sorbate 0.1 0.1 0.14 0.14 salt 0.3 0.3 0.42 0.42 sweet whey 0.4 0.4 0.56 0.56 powder Sucrose ester phase sunflower oil 20.36 20.36 structuring fat 6.79 6.79 sucrose fatty 1.43 1.43 acid ester S370
  • Emulsions #178 and #179 were made according to the process scheme schematically depicted in FIG. 1 . This is a prior art process, for example as disclosed in WO2010/112835, wherein an emulsion as a whole is aerated. Emulsions #180 and #181 were made according to the process scheme schematically depicted in FIG. 2 , according to the invention. The emulsions were filled into plastic tubs in amounts of about 200 gram in each tub.
  • emulsions #178 and #179 are indicated in the following table:
  • the aqueous phase and the oil phase were made separately before being mixed in the premix vessel.
  • the premix emulsion was a fat-continuous emulsion.
  • sucrose ester phase was filtered after heating of the mixture of oil and Ryoto S370, to remove possible residues.
  • the emulsions that were produced were subjected to a temperature cycling regime.
  • the emulsions were stored in a temperature controlled cabinet during a period of 74 hours.
  • the temperature regime in the cabinet was the following:
  • the temperature cycling regime is done in order to mimic normal household usage of an emulsion and challenge the structure of the emulsions.
  • the consumer takes a container with a spread inside and outside a fridge, for use and storage.
  • Such a spread can be stored in the fridge up to several months.
  • an emulsion undergoes various temperature changes during its life time.
  • This extreme temperature cycling is a good test to investigate whether the emulsion is stable against varying storage and use temperatures.
  • FIG. 3 to FIG. 10 show images made using x-ray tomography to determine the influence of the cycling on the structure.
  • the images on the left hand side and the right hand side of the figures are not the same samples.
  • samples are shown taken from filled tubs taken shortly after preparation.
  • the two images on the left in each figure are taken from the same sample.
  • samples are shown taken from other filled tubs that have undergone temperature cycling. These samples are filled in the tubes for analysis using X-ray tomography.
  • the two images on the right in each figure are taken from the same sample.
  • Low-fat emulsions (52%): comparing samples #333 and #334 ( FIG. 4 , FIG. 6 ) shows that the emulsion #334 (prepared according to the method of the invention) has a finer bubble structure than #333 (according to the prior art), before cycling.
  • the gas volumetric fraction of #334 that was obtained is higher than that of #333, 31% and 24%, respectively.
  • Emulsion #333 ( FIG. 4 ) shows that a wide range of gas bubble sizes is present in the sample prior to cycling.
  • the emulsion does not have a finely distributed homogeneous bubble population. After cycling, a large number of large gas bubbles have formed, apparently due to coalescence and proportioning of finer bubbles during the temperature cycling. Hence this emulsion is not suitable for household use, as the structure changes too much during the storage.
  • Emulsion #334 ( FIG. 6 , according to the invention) shows a finer structure and more homogeneously divided gas bubbles than emulsion #333. Near the inner wall of the plastic tube though, some larger bubbles can be observed. These are artefacts, large bubbles generated during the filling of the tube with the emulsion. The centre of the tube shows homogeneously distributed gas bubbles. Also after cycling, close to the inner wall of the tube, some large bubbles can be observed. Not in the centre though, which means that this emulsion, prepared according to the method of the invention, retains its structure during the cycling regime.
  • High-fat emulsions 70%): observation of the aerated emulsions #179 and #181 ( FIG. 8 , FIG. 10 ) shows the same trends as observed for the 52% fat emulsions.
  • the emulsion #179 (according to the prior art) has a wide range of bubble sizes, and does not have a homogeneous fine bubble structure. After cycling the bubbles have become larger, and a coarse structure is observed.
  • Emulsion #181 (prepared according to the invention) has a finer bubble structure. After cycling a few bigger gas bubbles are observed. Especially along the tube wall, coarser bubbles are observed. These may be artefacts, caused by the filling of the tube. Also some bigger bubbles are observed in the centre of the image. The distribution of bubble sizes still is much more homogeneous than in emulsion #179 after cycling.
  • the aerated emulsions #333, #334, #179, and #181 were analysed to determine the average gas bubble sizes before and after cycling.
  • FIG. 11 , FIG. 12 , FIG. 13 , and FIG. 14 show the volume of gas as function of the volume based equivalent diameter.
  • FIG. 11 emulsion #333 (52% fat, no sucrose fatty acid ester): this shows the volume percentage of the gas as function of the volume based equivalent diameter of the bubbles.
  • the curves 1 and 2 should be read and interpreted in the following way.
  • Curve 1 shows that about 25% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 40 micrometer.
  • Curve 2 (cycled sample) shows that about 11% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 40 micrometer. This curve also shows some little peaks at values in the hundreds of micrometers, showing that large bubbles have been formed during the cycling.
  • Curve 3 indicates the cumulative volume percentage as function of the volume based equivalent diameter of the gas bubbles. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 45 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 65 micrometer.
  • Curve 4 (cycled sample) clearly shows the influence of the cycling: the cumulative volume curve has a much smaller slope than curve 3. This is caused as much more larger bubbles are present, the d4,3 has increased and this is reflected in the cumulative volume percentage. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 75 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 315 micrometer.
  • FIG. 12 emulsion #334 (52% fat, with sucrose fatty acid ester): this shows the volume percentage of the gas as function of the volume based equivalent diameter of the bubbles.
  • Curve 1 shows that about 57% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 45 micrometer. Moreover the peak is much narrower than in the corresponding sample #333, showing that the size distribution is more narrow.
  • Curve 2 (cycled sample) shows that about 27% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 50 micrometer. This curve is also more narrow than of the corresponding sample #333.
  • Curve 3 shows the cumulative volume percentage as function of the volume based equivalent diameter of the gas bubbles. This has a steep rise to nearly 100% of the volume, as compared to the corresponding sample #333. This shows that the bubble size distribution of this sample #334 containing sucrose fatty acid ester is more homogeneous than the sample #333 without sucrose fatty acid ester. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of smaller than about 45 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 50 micrometer.
  • Curve 4 (cycled sample) also shows a steep rise to nearly 100% of the gas volume.
  • the cycling apparently does not have much effect, as the curves 3 and 4 are very close. That means that the bubble size distribution is still rather narrow and homogeneous. This is also reflected in the d4,3 values before and after cycling, which does not rise dramatically (Table 12).
  • About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 50 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 60 micrometer.
  • FIG. 13 emulsion #179 (70% fat, without sucrose fatty acid ester): this shows the volume percentage of the gas as function of the volume based equivalent diameter of the bubbles. The trends in this figure are similar as in FIG. 11 (emulsion #333, 52% fat, no sucrose fatty acid ester).
  • Curve 1 shows that about 32% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 35 micrometer.
  • Curve 2 (cycled sample) shows that about 16% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 35 micrometer. This curve also shows some little peaks at values in the hundreds of micrometers, showing that large bubbles have been formed during the cycling.
  • Curve 3 indicates the cumulative volume percentage as function of the volume based equivalent diameter of the gas bubbles. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 30 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 45 micrometer.
  • Curve 4 (cycled sample) clearly shows the influence of the cycling: the cumulative volume curve has a much smaller slope than curve 3. This is caused as much more larger bubbles are present, the d4,3 has increased and this is reflected in the cumulative volume percentage. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 55 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 140 micrometer.
  • FIG. 14 emulsion #181 (70% fat, with sucrose fatty acid ester): this shows the volume percentage of the gas as function of the volume based equivalent diameter of the bubbles. The trends in this figure are similar as in FIG. 12 (emulsion #334, 52% fat, with sucrose fatty acid ester).
  • Curve 1 shows that about 42% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 40 micrometer. Moreover the peak is much narrower than in the corresponding sample #179, showing that the size distribution is more narrow.
  • Curve 2 (cycled sample) shows that about 29% of the total volume of the gas bubbles in the sample is obtained from bubbles having a volume based equivalent diameter with a size of about 55 micrometer. This curve is also more narrow than of the corresponding sample #179.
  • Curve 3 shows the cumulative volume percentage as function of the volume based equivalent diameter of the gas bubbles. This has a steep rise to nearly 100% of the volume, as compared to the corresponding sample #179. This shows that the bubble size distribution of this sample #181 containing sucrose fatty acid ester is narrower than the sample #179 without sucrose fatty acid ester. About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of smaller than about 35 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 45 micrometer.
  • Curve 4 (cycled sample) also shows a steep rise to nearly 100% of the gas volume.
  • the cycling apparently does not have much effect, as the curves 3 and 4 are very close. That means that the bubble size distribution is still rather narrow and homogeneous. This is also reflected in the d4,3 values before and after cycling, which does not rise dramatically (Table 12).
  • About 50% of the volume of the gas bubbles is made up of bubbles having a volume based equivalent diameter of about 45 micrometer, and about 80% of the gas volume is made up of bubbles having a volume based equivalent diameter of smaller than about 60 micrometer.
  • the average water droplet size d3,3 is less than 10 micrometer. That means that the water droplets are finely divided in the continuous fat phase.
  • the presence or absence of gas bubble does not have a clear effect on the water droplet size on the corresponding sample without air (332 vs. 333, 335 vs. 334, 178 vs. 179, 180 vs. 181).
  • the distribution of bubble size is narrow, as the exp(sigma) for all samples is maximally 2.0.
  • the hardness of the samples shows that the presence of the gas bubbles does not decrease the hardness a lot.
  • the Stevens value of the aerated emulsions is still above the desired value of 80 gram.
  • the spattering values show that the presence of gas bubbles especially has a positive effect on the SV1 value, meaning on the spattering of water bubbles when the emulsion is heated in a pan, and the water evaporates and the gas bubbles escape from the emulsion. This can be seen especially when comparing the SV1 values of the corresponding samples (332 vs. 333, 335 vs. 334, 178 vs. 179, 180 vs. 181). Also the aerated emulsions produced according to the method of the invention (#334, #181) have a higher SV1 value than the aerated emulsions prepared according to a conventional process (#333, #179). This shows that emulsions prepared according to the method of the invention have an improved spattering behaviour when heated to be used for shallow frying of food products. Please note that these emulsions are not yet optimised to reduce the spattering as much as possible.
  • the emulsions that were produced were used in baking of 8 cakes, in order to investigate the influence of the sucrose fatty acid ester and the air in the emulsions on the cake that was obtained.
  • the recipe of the cakes was the following:

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