US20180035678A1 - Emulsion base for the preparation of icings and fillings - Google Patents
Emulsion base for the preparation of icings and fillings Download PDFInfo
- Publication number
- US20180035678A1 US20180035678A1 US15/669,073 US201715669073A US2018035678A1 US 20180035678 A1 US20180035678 A1 US 20180035678A1 US 201715669073 A US201715669073 A US 201715669073A US 2018035678 A1 US2018035678 A1 US 2018035678A1
- Authority
- US
- United States
- Prior art keywords
- emulsion
- oil
- cyclodextrin
- polysaccharide
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 125
- 238000002360 preparation method Methods 0.000 title description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 35
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims abstract description 19
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims abstract description 18
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims abstract description 18
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 15
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 15
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 13
- -1 cyclic oligosaccharides Chemical class 0.000 claims abstract description 10
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 10
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- 150000002016 disaccharides Chemical class 0.000 claims abstract description 8
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 229960004853 betadex Drugs 0.000 claims abstract description 7
- 239000012071 phase Substances 0.000 claims abstract description 7
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- 229940029339 inulin Drugs 0.000 claims description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 33
- 235000019198 oils Nutrition 0.000 description 33
- 239000003925 fat Substances 0.000 description 19
- 239000004615 ingredient Substances 0.000 description 19
- 235000019197 fats Nutrition 0.000 description 18
- 235000019534 high fructose corn syrup Nutrition 0.000 description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 9
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
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- 235000003441 saturated fatty acids Nutrition 0.000 description 9
- 239000003995 emulsifying agent Substances 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 6
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 239000004302 potassium sorbate Substances 0.000 description 6
- 235000010241 potassium sorbate Nutrition 0.000 description 6
- 229940069338 potassium sorbate Drugs 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
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- 239000000047 product Substances 0.000 description 5
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- 238000004458 analytical method Methods 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
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- 238000010009 beating Methods 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 235000010957 calcium stearoyl-2-lactylate Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000035597 cooling sensation Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 150000002327 glycerophospholipids Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229920000831 ionic polymer Polymers 0.000 description 1
- 239000001792 lactic acid esters of mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000867 polyelectrolyte Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 229940093625 propylene glycol monostearate Drugs 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 239000009754 rhamnogalacturonan I Substances 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- 235000011067 sorbitan monolaureate Nutrition 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000001957 sucroglyceride Substances 0.000 description 1
- 235000010964 sucroglyceride Nutrition 0.000 description 1
- 235000010965 sucrose esters of fatty acids Nutrition 0.000 description 1
- 239000001959 sucrose esters of fatty acids Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- DFKDOZMCHOGOBR-UHFFFAOYSA-N zaragozic acid A Natural products O1C(C(O)(C(O2)C(O)=O)C(O)=O)(C(O)=O)C(OC(=O)C=CC(C)CC(C)CC)C(O)C21CCC(=C)C(OC(C)=O)C(C)CC1=CC=CC=C1 DFKDOZMCHOGOBR-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5112—Cyclodextrin
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Definitions
- the present invention relates to an oil-and-water emulsion that can be used as a base for the preparation of icings, fillings and toppings, such as buttercream.
- the oil-and-water emulsion according to the present invention comprises an aqueous phase and an oil phase, said emulsion containing:
- the emulsions of the present invention are very stable under ambient conditions and can conveniently be used in the preparation of a wide range of icings, fillings and toppings.
- Icing often called frosting in the United States, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling.
- the simplest icing is a Sale icing, containing powdered sugar and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant).
- Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze), or by rolling the icing out and draping it over the cake.
- a utensil such as a knife or spatula
- the method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product.
- Cyclodextrins are a family of cyclic oligosaccharides that are produced from starch by means of enzymatic conversion. Cyclodextrins are composed of 5 or more ⁇ -(1,4) linked D-glucopyranoside units, as in amylose (a fragment of starch). Typical cyclodextrins contain a number of glucose monomers ranging from six to eight units in a ring, creating a cone shape:
- cyclodextrins have a hydrophobic inside and a hydrophilic outside, they can form complexes with hydrophobic compounds. Thus, they can enhance the water solubility and bioavailability of such compounds. This is of high interest for pharmaceutical as well as dietary supplement applications in which hydrophobic compounds shall be delivered.
- Alpha-, beta-, and gamma-cyclodextrin are all generally recognized as safe by the FDA.
- US 2007/0003681 describes aerated food compositions containing protein, oil and cyclodextrin.
- the cyclodextrin is said to enable generation of a more stable and greater overrun protein-stabilized foam in the presence of liquid oils as compared to oil-containing food products lacking the cyclodextrin.
- the patent examples describe an ice cream containing skim milk (56.1 wt. %), canola oil (19.6 wt. %), sugar (17.4 wt. %), alpha cyclodextrin (6.5 wt. %) and vanilla extract (0.4 wt. %).
- US 2008/0069924 describes a gasified food product comprising an alpha-cyclodextrin-gas clathrate.
- Food products mentioned in the US patent application are a dry mix, a liquid solution, a dough, a batter, a baked product, a ready-to-eat product, a ready-to-heat product, a liquid concentrate, a beverage, a frozen beverage, and a frozen product.
- WO 2013/075939 describes a food composition
- a food base having a base carbohydrate-to-protein (base C/P) ratio and a base carbohydrate-to-fat (base C/F) ratio, at least one of the base C/P and C/F ratios being greater than 1; and cyclodextrin mixed with the food base to form the food composition with a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin.
- base C/P base carbohydrate-to-protein
- base C/F base carbohydrate-to-fat
- the inventors have developed oil-and-water emulsions that can suitably be used as a base in the preparation of icings, fillings and toppings.
- the emulsions maintain a rheology similar to shortening although pourable compositions of the same are possible.
- the base emulsion of the present invention does not exhibit melt characteristics of the oil(s) used to make it but rather the base emulsion maintains its structure even at 20° above the melting point of the oil it contains.
- the base emulsion may be viscous and pourable or it may be solid and plastic in consistency.
- the oil-and-water emulsion of the present invention comprises an aqueous phase and an oil phase, said emulsion containing:
- the emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
- a first aspect of the invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing:
- fat and oil refers to lipids selected from triglycerides, diglycerides, monoglycerides, fatty acids, phosphoglycerides and combinations thereof.
- alpha cyclodextrin refers to a cyclic oligosaccharide of six glucose units that are covalently attached end to end via ⁇ -1,4 linkages.
- beta-cyclodextrin refers to a cyclic oligosaccharide of seven glucose units that are covalently attached end to end via ⁇ -1,4 linkages.
- oligosaccharide refers to a saccharide polymer containing 3 to 9 monosaccharide units.
- polysaccharide refers to a saccharide polymer containing 10 monosaccharide units or more.
- polysaccharide also encompasses modified polysaccharides, such a hydrolysed polysaccharides and chemically modified polysaccharides.
- sugar alcohol refers to a polyol having the general formula H(HCHO) n H or C 6 H 11 O 6 —CH 2 —(HCHO) n H.
- Most sugar alcohols have five- or six carbon chains, because they are derived from pentoses (five-carbon sugars) and hexoses (six-carbon sugars), respectively.
- Other sugar alcohols may be derived from disaccharides and typically contain eleven or twelve carbon atoms. Examples of sugar alcohols containing 12 carbon atoms include mannitol and sorbitol. Erythritol is a naturally occurring sugar alcohol that contains only four carbon atoms.
- polysaccharide filler refers to polysaccharides selected from hydrolysed starch, starch, inulin and combinations thereof.
- polysaccharide viscosifier refers to polysaccharides that are not polysaccharide fillers and that are capable of substantially increasing the viscosity of aqueous liquids at low concentration, e.g. in concentrations of less than 5 wt. %.
- the polysaccharide filler and the polysaccharide viscosifier may be introduced in the present emulsion in the form of ingredients that contain non-polysaccharide components, such as oligosaccharides, disaccharides and/or monosaccharides. These non-polysaccharide components are not considered to be encompassed by the term “polysaccharide filler” or “polysaccharide filler”.
- starch refers to a polysaccharide (glucose polymer) that is produced by most green plants as an energy store. Starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
- hydrolysed starch refers starch polymers that are obtained by breaking up the parent starch molecule into two or more parts by cleavage of one or more glycosidic bonds.
- Dextrins and maltodextrins are examples of hydolysed starches.
- Dextrins can be produced, for instance, from starch using enzymes like amylases, or by applying dry heat under acidic conditions. Dextrins produced by heat are also known as pyrodextrins.
- the term “hydrolysed starch” only encompasses polymers containing 10 monosaccharide units or more.
- inulin refers to a group of naturally occurring polysaccharides produced by many types of plants. Inulin is a heterogeneous collection of fructose polymers. It consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by ⁇ (2,1) bonds. The degree of polymerization (DP) of inulin typically ranges from 10 to 60. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.
- natural gum refers to polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifying agents, and stabilizers. Natural gums can be classified uncharged or ionic polymers (polyelectrolytes).
- carboxymethyl cellulose refers to a cellulose derivative with carboxymethyl groups (—CH 2 —COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
- cellulose fibres refers to natural cellulose fibers that have been isolated from plant material.
- the presence of linear chains of thousands of glucose units allows a great deal of hydrogen bonding between OH groups on adjacent cellulose chains, causing them to pack closely into cellulose fibers.
- pectin refers to polysaccharides that are rich in galacturonic acid, including:
- wt. % and “% by weight” refer to the concentration expressed on a weight-by-weight basis (% (w/w)).
- specific gravity refers to ratio of the density of an (aerated) emulsion to the density (mass of the same unit volume) of water, both densities being determined at 20° C.
- the solid fat content of the oil phase at a particular temperature is determined by measuring the so called N-value at that temperature.
- the N value at temperature x° C. is referred to in here as N x and represents the amount of solid fat at a temperature of x° C.
- N x represents the amount of solid fat at a temperature of x° C.
- the oil-and-water emulsion of the present invention preferably is an oil-in-water emulsion containing a continuous aqueous phase and a dispersed oil phase.
- the aqueous phase of the emulsion typically has a pH in the range of 3.5 to 7.5, more preferably of 4.5 to 7.0 and most preferably of 5.0 to 6.5.
- the water content of the emulsion preferably lies in the range of 18-36 wt. %. More preferably, the water content is in the range of 20-34 wt. %, most preferably in the range of 22-32 wt. %.
- the oil contained in the present emulsion is preferably selected from vegetable oil, milk fat and combinations thereof.
- Vegetable oils preferably represent at least at least 50 wt. %, more preferably at least 80 wt. % and most preferably at least 90 wt. % of the oil.
- the emulsion of the present invention does not require crystalline fat for stability.
- the present invention enables the preparation of stable aerated emulsions that contain a reduced amount of high melting fat, notably fat containing saturated fatty acids (SAFA).
- SAFA saturated fatty acids
- the oil present in the emulsion contains not more than 40 wt. %, more preferably not more than 30 wt. % and most preferably not more than 20 wt. % of SAFA, calculated on total amount of fatty acid residues.
- low SAFA oils that may be employed include soybean oil, sunflower oil, rapeseed oil (canola oil), cottonseed oil and combinations thereof.
- the oil contains at least 50 wt.
- % more preferably at least 70 wt. % and most preferably at least 80 wt. % of vegetable oil selected from soybean oil, sunflower oil, rapeseed oil (canola oil), cottonseed oil, linseed oil, maize oil, safflower oil, olive oil and combinations thereof.
- vegetable oil selected from soybean oil, sunflower oil, rapeseed oil (canola oil), cottonseed oil, linseed oil, maize oil, safflower oil, olive oil and combinations thereof.
- said emulsion typically has a solid fat content at 20° C. (N 20 ) of less than 20%, more preferably of less than 14% and most preferably of less than 8%.
- the emulsion contains a fat with a high SAFA content.
- a fat with a high SAFA content offers the advantage that these fats enable the production of icings, toppings and fillings that have very pleasant mouthfeel characteristics due to in-mouth melting of the fat component.
- examples of fats with a high SAFA content include butter fat, and lauric fats such as coconut oil and palm kernel oil.
- Lauric fats offer the advantage that they rapidly melt in the temperature range of 20 to 30° C. and as a result are capable of imparting a cooling sensation when melting in the mouth. These lauric fats may be applied as such, or in the form of a fraction (e.g. a stearin fraction).
- the oil comprises at least 30 wt. %, more preferably at least 50 wt. % and most preferably at least 70 wt. % of lauric fat.
- the oil employed in the emulsion typically has a solid fat content at 20° C. (N 20 ) of at least 10%, more preferably of at least 20% and most preferably of at least 30%.
- the solid fat content of the oil in the emulsion preferably has a solid fat content at 35° C. (N 35 ) of less than 15%, more preferably of less than 12% and most preferably of less than 8%.
- the oil of the present emulsion typically contains at least 80 wt. %, more preferably at least 90 wt. % of triglycerides.
- the emulsion of the present invention preferably has an oil content of 35-55 wt. %. More preferably, the oil content is in the range of 36 to 52 wt. %, most preferably in the range of 38 to 51 wt. %.
- the saccharides preferably constitute 15-40 wt. %, more preferably 16-35 wt. % and most preferably 17-30 wt. % of the emulsion. Saccharides represent the bulk of the solute present in the aqueous phase and have a significant influence on the viscosity and fluid dynamics of the emulsion.
- Monosaccharides preferably represent at least 40 wt. %, more preferably at least 55 wt. %, even more preferably at least 60 wt. % and most preferably at least 70 wt. % of the saccharides contained in the emulsion.
- the emulsion contains 10-30 wt. %, more preferably 12-27 wt. % and most preferably 14-25 wt. % of monosaccharides selected from fructose, glucose and combinations thereof.
- the emulsion may suitably contain sugar alcohols.
- Sugar alcohols that are particularly suitable for use in the emulsion include glycerol, erythritol, xylitol, mannitol, sorbitol, maltitol, lactitol and combinations thereof.
- sugar alcohols are applied in the present emulsion in combination with monosaccharides.
- the cyclodextrin employed in accordance with the present invention preferably is alpha-cyclodextrin.
- the present emulsion if it contains 2-15 wt. % of cyclodextrin. More preferably, the emulsion contains 2.5-12 wt. % of cyclodextrin, even more preferably 3-10 wt. % of cyclodextrin and most preferably 4-9 wt. % of cyclodextrin.
- the cyclodextrin employed in accordance with the present invention preferably is not a cyclodextrin-gas clathrate.
- the emulsion contains 1-20 wt. % polysaccharides.
- the polysaccharide content of the present emulsion preferably is in the range of 2-18 wt. %, more preferably in the range of 3-16 wt. % and most preferably in the range of 4-15 wt. %.
- the polysaccharides in the present emulsion preferably comprise a polysaccharide component selected from polysaccharide filler, polysaccharide viscosifier and combinations thereof, said polysaccharide filler being selected from hydrolysed starch, starch, inulin and combinations thereof.
- the emulsion comprises 1-18% by weight of the emulsion of polysaccharide filler. More preferably, the emulsion comprises 2-15 wt. %, most preferably 4-12 wt. % of the polysaccharide filler.
- the polysaccharide filler employed in the present emulsion preferably is hydrolysed starch.
- the hydrolysed starch has a dextrose equivalent (DE) in the range of 1 to 20. More preferably, the hydrolysed starch has a DE in the range of 5-18, most preferably in the range of 6-15.
- DE dextrose equivalent
- the emulsion typically contains 0.01-5 wt. % of the polysaccharide viscosifier. More preferably, the emulsion contains 0.05-3 wt. % of the polysaccharide viscosifier, most preferably 0.1-2 wt .% of the polysaccharide viscosifier.
- the polysaccharide viscosifier is natural gum.
- the natural gum used can be a polyelectric natural gum or an uncharged natural gum.
- polyelectric natural gums that can suitably be used include gum arabic, gellan gum and combinations thereof.
- uncharged natural gum include guar gum, locust bean gum, xanthan gum and combinations thereof.
- the preferred uncharged natural gum is locust bean gum.
- the natural gum employed in the present emulsion is selected from gum arabic, locust bean gum and combinations thereof.
- the polysaccharide viscosifier is pectin.
- the polysaccharide viscosifier is carboxymethyl cellulose.
- the polysaccharide viscosifier is cellulose fibre.
- the cellulose fibre employed preferably is defibrillated cellulose fibre.
- the cellulose fibre used preferably originates from citrus fruit or sugar beet, most preferably from citrus fruit.
- the emulsion can suitably contain a variety of other edible ingredients, i.e. edible ingredients other than oil, water, cyclodextrin and saccharides.
- examples of other edible ingredients that may suitably be contained in the emulsion include emulsifiers, hydrocolloids, non-saccharide sweeteners, acidulants, preservatives, flavorings, colorings, vitamins, minerals, anti-oxidants, cocoa solids, milk solids, plant extracts, fruit juices, vegetable purees and combinations thereof.
- the emulsion contains 0.1-20 wt. %, more preferably 0.2-15 wt. % and most preferably 0.3-10 wt. % of the other edible ingredients.
- the emulsion contains 0-3 wt. % of protein. Even more preferably, the emulsion contains 0-2 wt. % of protein and most preferably 0-1 wt. % of protein. Proteins that may suitably be employed in the emulsion include dairy proteins (e.g. non-fat dry milk, sodium caseinate and milk protein isolate) and vegetable proteins (e.g. soy protein isolate), dairy proteins being preferred. In non-dairy toppings proteins are widely used to improve whippability as well as foam stability. Surprisingly, the emulsion of the present invention exhibit excellent whippability and foam stability even when no protein is contained in the emulsion.
- dairy proteins e.g. non-fat dry milk, sodium caseinate and milk protein isolate
- vegetable proteins e.g. soy protein isolate
- the emulsion of the present invention may suitably contain non-proteinaceous emulsifier.
- non-proteinaceous emulsifiers that can be employed include polysorbates (20, 40, 60, 65 & 80), sorbitan esters (Span 20, 40, 60, 65, 80, 85), polyglycerol esters of fatty acids, propylene glycol monostearate, propylene glycol monoesters, mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, sodium stearoyl lactylate and calcium stearoyl lactylate.
- Non-proteinaceous emulsifiers are commonly used in whippable non-dairy creams to improve the whipping properties.
- the emulsion of the present invention does not require addition of non-proteinaceous emulsifier to achieve excellent whipping properties.
- the emulsion contains 0-1 wt. %, more preferably 0-0.5 wt. % and more preferably 0-0.3 wt. % of non-proteinaceous emulsifier having an HLB of 8 or more.
- the present emulsion is in a viscous plastic state at 20° C.
- Plasticity ensures that the emulsion behaves similar to a solid shortening when making icing, for instance, in a whipping bowl or industrial sized mixing equipment.
- the present emulsion is pourable at 20° C. Pourability allows the emulsion to be easily transferred from a container into, for instance, a whipping bowl or industrial sized mixing equipment.
- the emulsion of the present invention is preferably packaged in a sealed container. Since the present invention enables the preparation of aeratable emulsions with very low water activity it is not necessary to pasteurize or sterilize the emulsion.
- Another aspect of the invention relates to a method of preparing an icing or a filling, comprising combining 100 parts by weight of the base emulsion of the present invention with 100-500 parts, preferably 150-450, most preferably 200-350 parts by weight of sugar.
- the sugar employed in the preparation of the icing or filling is powdered sugar.
- the present method comprises creaming the combination of base emulsion and sugar to a specific gravity in the range of 0.65 to 0.95.
- the present method is used to prepare buttercream.
- the invention also relates to an icing or filling that is obtained by the aforementioned method.
- the invention relates to a bakery product comprising the aforementioned icing of filling.
- bakery products include cake, pie and confectionary.
- the bakery product contains 0.1-30 wt. % of the icing or filling.
- Yet another aspect of the invention relates to a method of preparing a topping, comprising mixing 100 parts by weight of the base emulsion of the present invention with 30-200 parts by weight, more preferably 40-120 parts by weight of syrup to produce a topping mixture, and whipping the mixture to a specific gravity in the range of 0.25 to 0.75.
- the topping so produced typically has a water activity in the range of 0.80 to 0.95.
- the invention also relates to a topping that is obtained by the aforementioned method.
- the invention relates to a bakery product comprising such topping.
- bakery products include cake, pie and confectionary.
- the bakery product contains 0.1-30 wt. % of the topping.
- a base emulsion that can be used to prepare buttercream was prepared on the basis of the recipe shown in Table 1.
- IsoClear ® (ex Cargill, USA)-Water content is 29% 4 GENU ® pectin type LM-22 CG (ex CPKelco, USA) 5 Methocel ® (ex Dow, USA) 6 Inscosity ® B656 pregelatinized modified starch (ex Grain Processing Corp., USA)
- the base emulsion was prepared using the following procedure:
- the buttercream (1275 g) was prepared as follows in a Hobart 5 quart mixer:
- the buttercream so obtained had a water activity of 0.79 and a specific gravity of 0.91.
- a base emulsion that can be used to prepare buttercream was prepared in the same way and using the same ingredients as in Example 1.
- the emulsion was prepared on the basis of the recipe shown in Table 3.
- a buttercream was prepared in the same way as in Example 1.
- the buttercream so obtained had a water activity of 0.80 and a specific gravity of 0.86
- a base emulsion that can be used to prepare buttercream was prepared using the same ingredients as in Example 1, except that carboxymethyl cellulose was used instead of low methoxyl pectin.
- the emulsion was prepared on the basis of the recipe shown in Table 4.
- the base emulsion was prepared using the following procedure:
- a buttercream was prepared from the aforementioned base emulsion in the same way as in Example 1.
- the buttercream so obtained had a water activity of 0.79 and a specific gravity of 0.81
- a base emulsion that can be used to prepare buttercream was prepared in the same way and using the same ingredients as in Example 3.
- the emulsion was prepared on the basis of the recipe shown in Table 5.
- a buttercream was prepared in the same way as in Example 1.
- the buttercream so obtained had a water activity of 0.81 and a specific gravity of 0.84
- a base emulsion that can be used to prepare whipped toppings was prepared on the basis of the recipe shown in Table 6.
- the base emulsion was prepared using the following procedure:
- the whipped topping (1000 g) was prepared as follows in a Hobart 5 (Model N-50) quart mixer:
- the whipped topping so obtained had a water activity of 0.911 and a specific gravity of 0.47.
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Abstract
The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing:
-
- 15-40 wt. % water;
- 30-60 wt. % oil;
- 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
- 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
Description
- This non-provisional application claims the benefit of priority to U.S. Provisional Application No. 62/371,501, filed Aug. 5, 2016. The contents of the priority application are herein incorporated by reference in their entirety.
- The present invention relates to an oil-and-water emulsion that can be used as a base for the preparation of icings, fillings and toppings, such as buttercream.
- The oil-and-water emulsion according to the present invention comprises an aqueous phase and an oil phase, said emulsion containing:
-
- 15-40 wt. % water;
- 30-60 wt. % oil;
- 1.5-18wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
- 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
- The emulsions of the present invention are very stable under ambient conditions and can conveniently be used in the preparation of a wide range of icings, fillings and toppings.
- Icing, often called frosting in the United States, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to cover or decorate baked goods, such as cakes or cookies. When it is used between layers of cake, it is called filling.
- The simplest icing is a glace icing, containing powdered sugar and water. This can be flavored and colored as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant).
- Icing can be applied with a utensil such as a knife or spatula, or it can be applied by drizzling or dipping (see glaze), or by rolling the icing out and draping it over the cake. The method of application largely depends on the type and texture of icing being used. Icing may be used between layers in a cake as a filling, or it may be used to completely or partially cover the outside of a cake or other baked product.
- Cyclodextrins are a family of cyclic oligosaccharides that are produced from starch by means of enzymatic conversion. Cyclodextrins are composed of 5 or more α-(1,4) linked D-glucopyranoside units, as in amylose (a fragment of starch). Typical cyclodextrins contain a number of glucose monomers ranging from six to eight units in a ring, creating a cone shape:
-
- α (alpha)-cyclodextrin: 6-membered sugar ring molecule
- β (beta)-cyclodextrin: 7-membered sugar ring molecule
- γ (gamma)-cyclodextrin: 8-membered sugar ring molecule
- Because cyclodextrins have a hydrophobic inside and a hydrophilic outside, they can form complexes with hydrophobic compounds. Thus, they can enhance the water solubility and bioavailability of such compounds. This is of high interest for pharmaceutical as well as dietary supplement applications in which hydrophobic compounds shall be delivered. Alpha-, beta-, and gamma-cyclodextrin are all generally recognized as safe by the FDA.
- The application of cyclodextrins in oil-in-water emulsions has been described in patent publications.
- US 2007/0003681 describes aerated food compositions containing protein, oil and cyclodextrin. The cyclodextrin is said to enable generation of a more stable and greater overrun protein-stabilized foam in the presence of liquid oils as compared to oil-containing food products lacking the cyclodextrin. The patent examples describe an ice cream containing skim milk (56.1 wt. %), canola oil (19.6 wt. %), sugar (17.4 wt. %), alpha cyclodextrin (6.5 wt. %) and vanilla extract (0.4 wt. %).
- US 2008/0069924 describes a gasified food product comprising an alpha-cyclodextrin-gas clathrate. Food products mentioned in the US patent application are a dry mix, a liquid solution, a dough, a batter, a baked product, a ready-to-eat product, a ready-to-heat product, a liquid concentrate, a beverage, a frozen beverage, and a frozen product.
- WO 2013/075939 describes a food composition comprising: a food base having a base carbohydrate-to-protein (base C/P) ratio and a base carbohydrate-to-fat (base C/F) ratio, at least one of the base C/P and C/F ratios being greater than 1; and cyclodextrin mixed with the food base to form the food composition with a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin.
- The inventors have developed oil-and-water emulsions that can suitably be used as a base in the preparation of icings, fillings and toppings. Typically, the emulsions maintain a rheology similar to shortening although pourable compositions of the same are possible. Surprisingly, the base emulsion of the present invention does not exhibit melt characteristics of the oil(s) used to make it but rather the base emulsion maintains its structure even at 20° above the melting point of the oil it contains. The base emulsion may be viscous and pourable or it may be solid and plastic in consistency.
- The oil-and-water emulsion of the present invention comprises an aqueous phase and an oil phase, said emulsion containing:
-
- 15-40 wt. % water;
- 30-60 wt. % oil;
- 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
- 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
- The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
- Accordingly, a first aspect of the invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing:
-
- 15-40 wt. % water;
- 30-60 wt. % oil;
- 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
- 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
- The term “fat” and “oil” as used herein, unless indicated otherwise, refers to lipids selected from triglycerides, diglycerides, monoglycerides, fatty acids, phosphoglycerides and combinations thereof.
- The term “alpha cyclodextrin’ as used herein refers to a cyclic oligosaccharide of six glucose units that are covalently attached end to end via α-1,4 linkages.
- The term “beta-cyclodextrin” as used herein refers to a cyclic oligosaccharide of seven glucose units that are covalently attached end to end via α-1,4 linkages.
- The term “oligosaccharide” as used herein refers to a saccharide polymer containing 3 to 9 monosaccharide units.
- The term “polysaccharide” as used herein refers to a saccharide polymer containing 10 monosaccharide units or more. The term “polysaccharide” also encompasses modified polysaccharides, such a hydrolysed polysaccharides and chemically modified polysaccharides.
- The term “sugar alcohol” as used herein refers to a polyol having the general formula H(HCHO)nH or C6H11O6—CH2—(HCHO)nH. Most sugar alcohols have five- or six carbon chains, because they are derived from pentoses (five-carbon sugars) and hexoses (six-carbon sugars), respectively. Other sugar alcohols may be derived from disaccharides and typically contain eleven or twelve carbon atoms. Examples of sugar alcohols containing 12 carbon atoms include mannitol and sorbitol. Erythritol is a naturally occurring sugar alcohol that contains only four carbon atoms.
- The term “polysaccharide filler” as used herein refers to polysaccharides selected from hydrolysed starch, starch, inulin and combinations thereof.
- The term “polysaccharide viscosifier” as used herein refers to polysaccharides that are not polysaccharide fillers and that are capable of substantially increasing the viscosity of aqueous liquids at low concentration, e.g. in concentrations of less than 5 wt. %.
- The polysaccharide filler and the polysaccharide viscosifier may be introduced in the present emulsion in the form of ingredients that contain non-polysaccharide components, such as oligosaccharides, disaccharides and/or monosaccharides. These non-polysaccharide components are not considered to be encompassed by the term “polysaccharide filler” or “polysaccharide filler”.
- The term “starch” refers to a polysaccharide (glucose polymer) that is produced by most green plants as an energy store. Starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
- The term “hydrolysed starch” as used herein in refers starch polymers that are obtained by breaking up the parent starch molecule into two or more parts by cleavage of one or more glycosidic bonds. Dextrins and maltodextrins are examples of hydolysed starches. Dextrins can be produced, for instance, from starch using enzymes like amylases, or by applying dry heat under acidic conditions. Dextrins produced by heat are also known as pyrodextrins. The term “hydrolysed starch” only encompasses polymers containing 10 monosaccharide units or more.
- The term “inulin” refers to a group of naturally occurring polysaccharides produced by many types of plants. Inulin is a heterogeneous collection of fructose polymers. It consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by β(2,1) bonds. The degree of polymerization (DP) of inulin typically ranges from 10 to 60. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch.
- The term “natural gum” as used herein refers to polysaccharides of natural origin, capable of causing a large increase in a solution's viscosity, even at small concentrations. In the food industry they are used as thickening agents, gelling agents, emulsifying agents, and stabilizers. Natural gums can be classified uncharged or ionic polymers (polyelectrolytes).
- The term “carboxymethyl cellulose” as used herein refers to a cellulose derivative with carboxymethyl groups (—CH2—COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
- The term “cellulose fibres” as used herein refers to natural cellulose fibers that have been isolated from plant material. The presence of linear chains of thousands of glucose units allows a great deal of hydrogen bonding between OH groups on adjacent cellulose chains, causing them to pack closely into cellulose fibers.
- The term “pectin” as used herein refers to polysaccharides that are rich in galacturonic acid, including:
-
- Homogalacturonans: linear chains of α-(1-4)-linked D-galacturonic acid.
- Substituted galacturonans, characterized by the presence of saccharide appendant residues (such as D-xylose or D-apiose in the respective cases of xylogalacturonan and apiogalacturonan) branching from a backbone of D-galacturonic acid residues.
- Rhamnogalacturonan I pectins (RG-I) contain a backbone of the repeating disaccharide: 4)-α-D-galacturonic acid-(1,2)-α-L-rhamnose-(1. From many of the rhamnose residues, sidechains of various neutral sugars branch off. The neutral sugars are mainly D-galactose, L-arabinose and D-xylose, with the types and proportions of neutral sugars varying with the origin of pectin.
- Rhamnogalacturonan II (RG-II), a complex, highly branched polysaccharide with a backbone that is made exclusively of D-galacturonic acid units.
- The terms “wt. %” and “% by weight” refer to the concentration expressed on a weight-by-weight basis (% (w/w)).
- The term “specific gravity” as used herein refers to ratio of the density of an (aerated) emulsion to the density (mass of the same unit volume) of water, both densities being determined at 20° C.
- The solid fat content of the oil phase at a particular temperature is determined by measuring the so called N-value at that temperature. The N value at temperature x° C. is referred to in here as Nx and represents the amount of solid fat at a temperature of x° C. These N-values can suitably be measured using the generally accepted analytical method that is based on NMR measurements (AOCS official method Cd 16b-93): Sample pre-treatment involves heating to 80° C. (176° F.) 15 minutes, 15 minutes at 60° C. (140° F.), 60 minutes at 0° C. (32° F.) and 30 minutes at the measuring temperature.
- The oil-and-water emulsion of the present invention preferably is an oil-in-water emulsion containing a continuous aqueous phase and a dispersed oil phase.
- The aqueous phase of the emulsion typically has a pH in the range of 3.5 to 7.5, more preferably of 4.5 to 7.0 and most preferably of 5.0 to 6.5.
- The water content of the emulsion preferably lies in the range of 18-36 wt. %. More preferably, the water content is in the range of 20-34 wt. %, most preferably in the range of 22-32 wt. %.
- The oil contained in the present emulsion is preferably selected from vegetable oil, milk fat and combinations thereof. Vegetable oils preferably represent at least at least 50 wt. %, more preferably at least 80 wt. % and most preferably at least 90 wt. % of the oil.
- Surprisingly, the emulsion of the present invention does not require crystalline fat for stability. Thus, the present invention enables the preparation of stable aerated emulsions that contain a reduced amount of high melting fat, notably fat containing saturated fatty acids (SAFA). Accordingly, in one embodiment of the invention, the oil present in the emulsion contains not more than 40 wt. %, more preferably not more than 30 wt. % and most preferably not more than 20 wt. % of SAFA, calculated on total amount of fatty acid residues. Examples of low SAFA oils that may be employed include soybean oil, sunflower oil, rapeseed oil (canola oil), cottonseed oil and combinations thereof. Preferably, the oil contains at least 50 wt. %, more preferably at least 70 wt. % and most preferably at least 80 wt. % of vegetable oil selected from soybean oil, sunflower oil, rapeseed oil (canola oil), cottonseed oil, linseed oil, maize oil, safflower oil, olive oil and combinations thereof.
- In case the emulsion has a low SAFA content, said emulsion typically has a solid fat content at 20° C. (N20) of less than 20%, more preferably of less than 14% and most preferably of less than 8%.
- In accordance with another embodiment, the emulsion contains a fat with a high SAFA content. The use of a fat with a high SAFA content offers the advantage that these fats enable the production of icings, toppings and fillings that have very pleasant mouthfeel characteristics due to in-mouth melting of the fat component. Examples of fats with a high SAFA content that may suitably be employed include butter fat, and lauric fats such as coconut oil and palm kernel oil. Lauric fats offer the advantage that they rapidly melt in the temperature range of 20 to 30° C. and as a result are capable of imparting a cooling sensation when melting in the mouth. These lauric fats may be applied as such, or in the form of a fraction (e.g. a stearin fraction). Also hydrogenated and/or interesterified lauric fats can be applied. Preferably, the oil comprises at least 30 wt. %, more preferably at least 50 wt. % and most preferably at least 70 wt. % of lauric fat.
- In case the emulsion contains oil with a high SAFA content, the oil employed in the emulsion typically has a solid fat content at 20° C. (N20) of at least 10%, more preferably of at least 20% and most preferably of at least 30%. The solid fat content of the oil in the emulsion preferably has a solid fat content at 35° C. (N35) of less than 15%, more preferably of less than 12% and most preferably of less than 8%.
- The oil of the present emulsion typically contains at least 80 wt. %, more preferably at least 90 wt. % of triglycerides.
- The emulsion of the present invention preferably has an oil content of 35-55 wt. %. More preferably, the oil content is in the range of 36 to 52 wt. %, most preferably in the range of 38 to 51 wt. %.
- The saccharides preferably constitute 15-40 wt. %, more preferably 16-35 wt. % and most preferably 17-30 wt. % of the emulsion. Saccharides represent the bulk of the solute present in the aqueous phase and have a significant influence on the viscosity and fluid dynamics of the emulsion.
- Monosaccharides preferably represent at least 40 wt. %, more preferably at least 55 wt. %, even more preferably at least 60 wt. % and most preferably at least 70 wt. % of the saccharides contained in the emulsion. Preferably, the emulsion contains 10-30 wt. %, more preferably 12-27 wt. % and most preferably 14-25 wt. % of monosaccharides selected from fructose, glucose and combinations thereof.
- The emulsion may suitably contain sugar alcohols. Sugar alcohols that are particularly suitable for use in the emulsion include glycerol, erythritol, xylitol, mannitol, sorbitol, maltitol, lactitol and combinations thereof. Preferably, sugar alcohols are applied in the present emulsion in combination with monosaccharides.
- The cyclodextrin employed in accordance with the present invention preferably is alpha-cyclodextrin.
- Best results are obtained with the present emulsion if it contains 2-15 wt. % of cyclodextrin. More preferably, the emulsion contains 2.5-12 wt. % of cyclodextrin, even more preferably 3-10 wt. % of cyclodextrin and most preferably 4-9 wt. % of cyclodextrin.
- The cyclodextrin employed in accordance with the present invention preferably is not a cyclodextrin-gas clathrate.
- According to a preferred embodiment, the emulsion contains 1-20 wt. % polysaccharides. The polysaccharide content of the present emulsion preferably is in the range of 2-18 wt. %, more preferably in the range of 3-16 wt. % and most preferably in the range of 4-15 wt. %.
- The polysaccharides in the present emulsion preferably comprise a polysaccharide component selected from polysaccharide filler, polysaccharide viscosifier and combinations thereof, said polysaccharide filler being selected from hydrolysed starch, starch, inulin and combinations thereof.
- According to a particularly preferred embodiment, the emulsion comprises 1-18% by weight of the emulsion of polysaccharide filler. More preferably, the emulsion comprises 2-15 wt. %, most preferably 4-12 wt. % of the polysaccharide filler.
- The polysaccharide filler employed in the present emulsion preferably is hydrolysed starch. Typically, the hydrolysed starch has a dextrose equivalent (DE) in the range of 1 to 20. More preferably, the hydrolysed starch has a DE in the range of 5-18, most preferably in the range of 6-15.
- The emulsion typically contains 0.01-5 wt. % of the polysaccharide viscosifier. More preferably, the emulsion contains 0.05-3 wt. % of the polysaccharide viscosifier, most preferably 0.1-2 wt .% of the polysaccharide viscosifier.
- Particular good results can be obtained in case the present emulsion contains a combination of the polysaccharide filler and the polysaccharide viscosifier.
- Examples of polysaccharide viscosifiers that can be applied in the present emulsion include natural gums, pectins, carboxymethyl cellulose, cellulose fibres and combinations thereof.
- In accordance with one embodiment of the present invention, the polysaccharide viscosifier is natural gum. The natural gum used can be a polyelectric natural gum or an uncharged natural gum. Examples of polyelectric natural gums that can suitably be used include gum arabic, gellan gum and combinations thereof. Examples of uncharged natural gum include guar gum, locust bean gum, xanthan gum and combinations thereof. The preferred uncharged natural gum is locust bean gum.
- According to a particularly preferred embodiment, the natural gum employed in the present emulsion is selected from gum arabic, locust bean gum and combinations thereof.
- In accordance with another embodiment, the polysaccharide viscosifier is pectin.
- In accordance with a further embodiment, the polysaccharide viscosifier is carboxymethyl cellulose.
- In accordance with yet another embodiment of the present invention, the polysaccharide viscosifier is cellulose fibre. The cellulose fibre employed preferably is defibrillated cellulose fibre. The cellulose fibre used preferably originates from citrus fruit or sugar beet, most preferably from citrus fruit.
- The emulsion can suitably contain a variety of other edible ingredients, i.e. edible ingredients other than oil, water, cyclodextrin and saccharides. Examples of other edible ingredients that may suitably be contained in the emulsion include emulsifiers, hydrocolloids, non-saccharide sweeteners, acidulants, preservatives, flavorings, colorings, vitamins, minerals, anti-oxidants, cocoa solids, milk solids, plant extracts, fruit juices, vegetable purees and combinations thereof. Typically, the emulsion contains 0.1-20 wt. %, more preferably 0.2-15 wt. % and most preferably 0.3-10 wt. % of the other edible ingredients.
- In accordance with another preferred embodiment of the invention, the emulsion contains 0-3 wt. % of protein. Even more preferably, the emulsion contains 0-2 wt. % of protein and most preferably 0-1 wt. % of protein. Proteins that may suitably be employed in the emulsion include dairy proteins (e.g. non-fat dry milk, sodium caseinate and milk protein isolate) and vegetable proteins (e.g. soy protein isolate), dairy proteins being preferred. In non-dairy toppings proteins are widely used to improve whippability as well as foam stability. Surprisingly, the emulsion of the present invention exhibit excellent whippability and foam stability even when no protein is contained in the emulsion.
- The emulsion of the present invention may suitably contain non-proteinaceous emulsifier. Examples of non-proteinaceous emulsifiers that can be employed include polysorbates (20, 40, 60, 65 & 80), sorbitan esters (Span 20, 40, 60, 65, 80, 85), polyglycerol esters of fatty acids, propylene glycol monostearate, propylene glycol monoesters, mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, sodium stearoyl lactylate and calcium stearoyl lactylate. Non-proteinaceous emulsifiers, notably emulsifiers having an HLB of 8 or more, are commonly used in whippable non-dairy creams to improve the whipping properties. The emulsion of the present invention, however, does not require addition of non-proteinaceous emulsifier to achieve excellent whipping properties. Typically, the emulsion contains 0-1 wt. %, more preferably 0-0.5 wt. % and more preferably 0-0.3 wt. % of non-proteinaceous emulsifier having an HLB of 8 or more.
- In accordance with a preferred embodiment, the present emulsion is in a viscous plastic state at 20° C. Plasticity ensures that the emulsion behaves similar to a solid shortening when making icing, for instance, in a whipping bowl or industrial sized mixing equipment. In another preferred embodiment the present emulsion is pourable at 20° C. Pourability allows the emulsion to be easily transferred from a container into, for instance, a whipping bowl or industrial sized mixing equipment.
- The emulsion of the present invention is preferably packaged in a sealed container. Since the present invention enables the preparation of aeratable emulsions with very low water activity it is not necessary to pasteurize or sterilize the emulsion.
- Another aspect of the invention relates to a method of preparing an icing or a filling, comprising combining 100 parts by weight of the base emulsion of the present invention with 100-500 parts, preferably 150-450, most preferably 200-350 parts by weight of sugar.
- According to a particularly preferred embodiment, the sugar employed in the preparation of the icing or filling is powdered sugar.
- According to a particularly preferred embodiment, the present method comprises creaming the combination of base emulsion and sugar to a specific gravity in the range of 0.65 to 0.95.
- According to a particularly preferred embodiment, the present method is used to prepare buttercream.
- The invention also relates to an icing or filling that is obtained by the aforementioned method.
- Furthermore, the invention relates to a bakery product comprising the aforementioned icing of filling. Examples of such bakery products include cake, pie and confectionary. Preferably, the bakery product contains 0.1-30 wt. % of the icing or filling.
- Yet another aspect of the invention relates to a method of preparing a topping, comprising mixing 100 parts by weight of the base emulsion of the present invention with 30-200 parts by weight, more preferably 40-120 parts by weight of syrup to produce a topping mixture, and whipping the mixture to a specific gravity in the range of 0.25 to 0.75.
- The topping so produced typically has a water activity in the range of 0.80 to 0.95.
- The invention also relates to a topping that is obtained by the aforementioned method.
- Furthermore, the invention relates to a bakery product comprising such topping. Examples of such bakery products include cake, pie and confectionary. Preferably, the bakery product contains 0.1-30 wt. % of the topping.
- The invention is further illustrated by the following non-limiting examples.
- A base emulsion that can be used to prepare buttercream was prepared on the basis of the recipe shown in Table 1.
-
TABLE 1 Ingredient Wt. % Fat 1 40.35 Alpha-cyclodextrin 2 7.07 High fructose corn syrup (42%) 3 28.57 Low methoxyl pectin 4 0.95 Sodium carboxymethyl 0.53 cellulose 5 Modified instant corn starch 6 0.71 Sodium chloride 0.34 Potassium sorbate solution 0.36 Lactic acid (88%) 0.10 Water 20.43 Cream/vanilla flavour 0.60 1 Ultimate ® 92 (ex Cargill, USA), refined, bleached, hydrogenated and deodorized coconut oil; Iodine Value = 1.5, Mettler Dropping Point 94-100° F. 2 Cavamax ® W6 (ex Wacker Biosolutions, Germany)-Water content is 11% max. 3 IsoClear ® (ex Cargill, USA)-Water content is 29% 4 GENU ® pectin type LM-22 CG (ex CPKelco, USA) 5 Methocel ® (ex Dow, USA) 6 Inscosity ® B656 pregelatinized modified starch (ex Grain Processing Corp., USA) - The base emulsion was prepared using the following procedure:
-
- Introduce the oil in a mixing bowl
- Place the high fructose corn syrup (HFCS) in a high shear blender, add the dry ingredients and blend for 1 minute at high speed.
- With the blender running, add liquid flavors and potassium sorbate solution and blend for 2 more minutes to produce a HFCS slurry.
- Introduce the water in a mixing vessel. Disperse alpha-cyclodextrin, salt and lactic acid into the water.
- Add the HFCS slurry to the aqueous cyclodextrin solution, bring the mixture to boil and boil for 2 minutes
- Add the boiled slurry to the mixing bowl with the oil.
- Allow the heated mixture to cool to 130° F., whip for 1 minute, cool to 110° F. and whip again for another minute.
- Next, the base emulsion was used to prepare a buttercream on the basis of the recipe shown in Table 2.
-
TABLE 2 Ingredient Wt. % Base emulsion 19.61 Powdered sugar 58.82 Water (chilled) 5.88 Shortening 1 15.69 1 Sans trans ™ 39, palm oil fraction, Mettler dropping point of approximately 37-41° C. (ex Loders Croklaan) - The buttercream (1275 g) was prepared as follows in a Hobart 5 quart mixer:
-
- Mix base on speed 1 for 30 sec.
- Add ˜50g of sugar to base and stir to incorporate, about 30 sec
- Add the ice water slowly while mixing at speed 1, about a minute. Continue mixing at speed 1 for 30 sec to ensure that water is incorporated.
- Add the rest of the sugar and stir until completely combined on speed 1 for 2-2.5 minutes.
- Add the shortening in pieces and mix on speed 2 for 1 minute. Scrape down the bowl and mix for 2-3 minutes to desired specific gravity.
- The buttercream so obtained had a water activity of 0.79 and a specific gravity of 0.91.
- A base emulsion that can be used to prepare buttercream was prepared in the same way and using the same ingredients as in Example 1. The emulsion was prepared on the basis of the recipe shown in Table 3.
-
TABLE 3 Ingredient Wt. % Fat 41.50 Alpha-cyclodextrin 4.43 High fructose corn syrup (42%) 29.38 Low methoxyl pectin 0.97 Sodium carboxymethyl cellulose 0.54 Modified instant corn starch 0.73 Sodium chloride 0.35 Potassium sorbate solution 0.37 Lactic acid (88%) 0.10 Water 21.01 Cream/vanilla flavour 0.62 - A buttercream was prepared in the same way as in Example 1.
- The buttercream so obtained had a water activity of 0.80 and a specific gravity of 0.86
- A base emulsion that can be used to prepare buttercream was prepared using the same ingredients as in Example 1, except that carboxymethyl cellulose was used instead of low methoxyl pectin. The emulsion was prepared on the basis of the recipe shown in Table 4.
-
TABLE 4 Ingredient Wt. % Fat 39.72 Alpha-cyclodextrin 8.48 High fructose corn syrup (42%) 28.12 Carboxymethyl cellulose 1 0.98 Sodium carboxymethyl cellulose 0.52 Modified instant corn starch 0.70 Sodium chloride 0.33 Potassium sorbate solution 0.35 Lactic acid (88%) 0.09 Water 20.11 Cream/vanilla flavour 0.60 1 CMC 15 F, cellulose gum (ex TIC Gums Inc., USA) - The base emulsion was prepared using the following procedure:
-
- Introduce the oil in a mixing bowl
- Place the high fructose corn syrup (HFCS) in a high shear blender, add the dry ingredients and blend for 1 minute at high speed
- With the blender running, add liquid flavors and potassium sorbate solution and blend for 2 more minutes to produce a HFCS slurry
- Add the HFCS slurry to the mixing bowl containing the oil
- Introduce the water in a mixing vessel. Disperse alpha-cyclodextrin, salt and lactic acid into the water and heat to 150° F.
- Add the cyclodextrin solution to the mixing bowl and mix
- A buttercream was prepared from the aforementioned base emulsion in the same way as in Example 1.
- The buttercream so obtained had a water activity of 0.79 and a specific gravity of 0.81
- A base emulsion that can be used to prepare buttercream was prepared in the same way and using the same ingredients as in Example 3. The emulsion was prepared on the basis of the recipe shown in Table 5.
-
TABLE 5 Ingredient Wt. % Fat 41.85 Alpha-cyclodextrin 3.57 High fructose corn syrup (42%) 29.63 Carboxymethyl cellulose 1.03 Sodium carboxymethyl cellulose 0.55 Modified instant corn starch 0.74 Sodium chloride 0.35 Potassium sorbate solution 0.37 Lactic acid (88%) 0.10 Water 21.19 Cream/vanilla flavour 0.63 - A buttercream was prepared in the same way as in Example 1.
- The buttercream so obtained had a water activity of 0.81 and a specific gravity of 0.84
- A base emulsion that can be used to prepare whipped toppings was prepared on the basis of the recipe shown in Table 6.
-
TABLE 6 Ingredient Wt. % Fat 1 40.02 Alpha-cyclodextrin 2 14.41 High fructose corn syrup3 21.02 Sodium carboxymethyl 0.66 cellulose 4 Lecithin 5 0.66 Sodium chloride 0.55 Flavor 0.66 Water 22.04 1 Ultimate ® 92 (ex Cargill, USA), refined, bleached, hydrogenated and deodorized coconut oil; Iodine Value = 1.5, Mettler Dropping Point 94-100° F. 2 Cavamax ® W6 (ex Wacker Biosolutions, Germany)-Water content is 11% max. 3IsoClear ® (ex Cargill, USA)-Water content is 29% 4 Aqualon ® CMC-7HF (ex Ashland, USA) 5 Yelkin Gold ® (ex ADM, USA) - The base emulsion was prepared using the following procedure:
-
- CMC, salt and flavor were fully dispersed in HFCS using a blender, then heated until solution came to a boil.
- In a mixing bowl, lecithin and alpha-cyclodextrin were dispersed in oil.
- The HFCS mixture was poured into the oil mixture and mixed on speed 1 with a Hobart mixer (appr. 2 min.) until a thick paste formed. The specific gravity of the base emulsion was 0.951.
- Next, the base emulsion was used to prepare a whipped topping on the basis of the recipe shown in Table 7.
-
TABLE 7 Ingredient Wt. % Base emulsion 50.0 Corn syrup1 33.0 Corn starch2 1.0 Water 16.0 1C Sweet ™ M 01612 (ex Cargill, USA) 2OptaMist ® 364 (ex JRS, USA) - The whipped topping (1000 g) was prepared as follows in a Hobart 5 (Model N-50) quart mixer:
-
- Base emulsion, corn starch and corn syrup were mixed on speed 1 for 1 min with a standard paddle attachment.
- Hot water (appr. 155° F.) was mixed into the base emulsion-syrup mixture on speed 1 with a Wire Whip D whisk attachment for appr. 2 min.
- Whipping speed was increased to speed 2 for 1 min.
- Whipping speed was increased to speed 3 (appr. 1 min.) until desired specific gravity.
- The whipped topping so obtained had a water activity of 0.911 and a specific gravity of 0.47.
Claims (25)
1. An oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion comprising:
(a) 15-40 wt. % water;
(b) 30-60 wt. % oil;
(c) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; and
(d) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
2. The emulsion according to claim 1 , wherein the emulsion comprises 18-36 wt. % water.
3. The emulsion according to claim 1 , wherein the emulsion comprises 35-55 wt. % oil.
4. The emulsion according to claim 1 , wherein the oil has a solid fat content at 20° C. (N20) of less than 20%
5. The emulsion according to claim 1 , wherein the cyclodextrin is alpha-cyclodextrin.
6. The emulsion according to claim 1 , wherein the emulsion comprises 15-40 wt. % saccharides.
7. The emulsion according to claim 1 , wherein the emulsion comprises at least 12 wt. % monosaccharides.
8. The emulsion according to claim 1 , wherein the emulsion comprises at least 60% monosaccharides by weight of the saccharides.
9. The emulsion according to claim 8 , wherein the emulsion comprises at least 70% monosaccharides by weight of the saccharides.
10. The emulsion according to claim 1 , comprising 1-20 wt. % of polysaccharides.
11. The emulsion according to claim 10 , wherein the polysaccharides comprise a polysaccharide component selected from polysaccharide filler, polysaccharide viscosifier and combinations thereof, said polysaccharide filler being selected from hydrolysed starch, starch, inulin and combinations thereof.
12. The emulsion according to claim 11 , wherein the emulsion comprises 1-18 wt. % of the polysaccharide filler.
13. The emulsion according to claim 12 , wherein the polysaccharide filler is hydrolysed starch.
14. The emulsion according to claim 11 , wherein the emulsion comprises 0.01-5 wt. % of the polysaccharide viscosifier.
15. The emulsion according to claim 14 , wherein the polysaccharide viscosifier is selected from natural gums, pectins, carboxymethyl cellulose, cellulose fibres and combinations thereof.
16. A method of preparing an icing or a filling, comprising combining 100 parts by weight of the emulsion according to claim 1 with 100-500 parts by weight of sugar.
17. The method according to claim 16 , wherein the sugar is powdered sugar.
18. The method according to claim 16 , comprising creaming the combination of emulsion and sugar to a specific gravity in the range of 0.65 to 0.95.
19. The method according to claim 16 , wherein the icing or filling is buttercream.
20. An icing or filling obtained by a method according to claim 16 .
21. A bakery product comprising an icing or filling according to claim 20 .
22. A method of preparing a topping, comprising mixing 100 parts by weight of the emulsion according to claim 1 with 30-200 parts by weight of syrup to produce a topping mixture, and whipping the mixture to a specific gravity in the range of 0.25 to 0.75.
23. The method according to claim 22 , wherein the topping has a water activity in the range of 0.80 to 0.95.
24. A topping obtained by a method according to claim 22 .
25. A bakery product comprising a topping according to claim 24 .
Priority Applications (1)
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US15/669,073 US20180035678A1 (en) | 2016-08-05 | 2017-08-04 | Emulsion base for the preparation of icings and fillings |
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US201662371501P | 2016-08-05 | 2016-08-05 | |
US15/669,073 US20180035678A1 (en) | 2016-08-05 | 2017-08-04 | Emulsion base for the preparation of icings and fillings |
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US16/323,223 Active 2038-05-07 US11291216B2 (en) | 2016-08-05 | 2017-08-03 | Base emulsion for the preparation of icings, fillings and toppings |
US15/669,073 Abandoned US20180035678A1 (en) | 2016-08-05 | 2017-08-04 | Emulsion base for the preparation of icings and fillings |
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US (2) | US11291216B2 (en) |
CA (1) | CA3033006A1 (en) |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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US20210213091A1 (en) * | 2018-09-13 | 2021-07-15 | Poviva Corp. | Lipophilic active agent infused tobacco leaves and/or tobacco materials and methods of use thereof |
WO2021175415A1 (en) | 2020-03-03 | 2021-09-10 | Wacker Chemie Ag | Heat stable frostings containing either liquid or solid fats or blends of the liquid and solid fats |
US11291216B2 (en) | 2016-08-05 | 2022-04-05 | Brill, Inc. | Base emulsion for the preparation of icings, fillings and toppings |
FR3126598A1 (en) * | 2021-09-07 | 2023-03-10 | Biscuit Holding | Food composition textured by dietary fibers and based on vegetable oil |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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RU2760584C2 (en) * | 2017-09-28 | 2021-11-29 | ДжейПиЭн БИЗНЕС ДЕВЕЛОПМЕНТ Б.В. | Wholesome drink containing extra virgin olive oil |
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JP3230884B2 (en) * | 1993-03-18 | 2001-11-19 | 日清製油株式会社 | Freeze-thaw-resistant creamy composition and method for producing the same |
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EP1477072A1 (en) | 2003-05-16 | 2004-11-17 | Cerestar Holding B.V. | Reduced fat foodstuff with improved flavour |
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BRPI0620522B1 (en) | 2005-12-21 | 2016-03-08 | Unilever Nv | aerated food product and its preparation process |
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US9756868B2 (en) | 2015-02-06 | 2017-09-12 | Csm Bakery Solutions Europe Holding B.V. | Highly stable aerated oil-in-water emulsion |
US20190328025A1 (en) | 2016-08-05 | 2019-10-31 | Csm Bakery Solutions Europe Holding B.V. | Highly stable aerated oil-in-water emulsion |
US11291216B2 (en) | 2016-08-05 | 2022-04-05 | Brill, Inc. | Base emulsion for the preparation of icings, fillings and toppings |
-
2017
- 2017-08-03 US US16/323,223 patent/US11291216B2/en active Active
- 2017-08-03 WO PCT/EP2017/069643 patent/WO2018024823A1/en active Application Filing
- 2017-08-03 CA CA3033006A patent/CA3033006A1/en active Pending
- 2017-08-03 MX MX2019001505A patent/MX2019001505A/en unknown
- 2017-08-04 US US15/669,073 patent/US20180035678A1/en not_active Abandoned
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11291216B2 (en) | 2016-08-05 | 2022-04-05 | Brill, Inc. | Base emulsion for the preparation of icings, fillings and toppings |
US20210213091A1 (en) * | 2018-09-13 | 2021-07-15 | Poviva Corp. | Lipophilic active agent infused tobacco leaves and/or tobacco materials and methods of use thereof |
WO2021175415A1 (en) | 2020-03-03 | 2021-09-10 | Wacker Chemie Ag | Heat stable frostings containing either liquid or solid fats or blends of the liquid and solid fats |
FR3126598A1 (en) * | 2021-09-07 | 2023-03-10 | Biscuit Holding | Food composition textured by dietary fibers and based on vegetable oil |
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US20190200634A1 (en) | 2019-07-04 |
WO2018024823A1 (en) | 2018-02-08 |
CA3033006A1 (en) | 2018-02-08 |
MX2019001505A (en) | 2019-09-06 |
US11291216B2 (en) | 2022-04-05 |
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