WO1981001353A1 - Low-fat liquid spread and process - Google Patents

Low-fat liquid spread and process Download PDF

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Publication number
WO1981001353A1
WO1981001353A1 PCT/US1980/001536 US8001536W WO8101353A1 WO 1981001353 A1 WO1981001353 A1 WO 1981001353A1 US 8001536 W US8001536 W US 8001536W WO 8101353 A1 WO8101353 A1 WO 8101353A1
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WO
WIPO (PCT)
Prior art keywords
fat
spread
emulsion
process according
sorbitan
Prior art date
Application number
PCT/US1980/001536
Other languages
French (fr)
Inventor
P Bosco
W Sledzieski
Original Assignee
Standard Brands Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority claimed from US06/095,643 external-priority patent/US4273790A/en
Priority claimed from US06/095,645 external-priority patent/US4292333A/en
Application filed by Standard Brands Inc filed Critical Standard Brands Inc
Publication of WO1981001353A1 publication Critical patent/WO1981001353A1/en

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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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads

Definitions

  • the present invention relates to low-fat content liquid spreads. More particularly, the present invention relates to diet products of this type having low caloric densities and to a process for preparing them.
  • the present invention also relates to a low-fat, butter-flavored spread and a process for preparing it.
  • That spread will have a fat content of less than 40% based on its total weight and is liquid at ordinary refrigerator temperatures of about 40°F.
  • That product is surprising in a number of respects for its close simulation of commercial liquid margarine, and is especially surprising because of its low fat content.
  • the present new product and the process for making it also have application to the production of a wide variety of spreads using flavors other than butter flavors.
  • the present invention provides a low-fat, liquid spread and a process for preparing it.
  • the spread in its broad aspects, comprises: a dispersed phase comprising less than 40% fat, based on the weight of the spread; a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier; the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable, liquid emulsion at 40°F.
  • the process in its broad aspects comprises: admixing the ingredients for the spread as defined above to form an emulsion, and homogenizing the emulsion under conditions effective to form a stable product which is liquid at 40°F.
  • FIG. 1 is a flow diagram showing a preferred process scheme according to the invention.
  • the products of the invention which are prepared by the process of the invention, have a smooth texture, a rich mouthfeel and excellent stability, yet have caloric densities of less than 50, and preferably less than 35, calories per 14 gram serving.
  • the spreads are liquid at refrigerator temperature of about 40°F, and preferably down to about 32°F. They are based on oil-in-water emulsions which remain stable even after standing at a room temperature.
  • the products can be flavored as desired to simulate dairy-flavored products such as yogurt, sour cream or cheese-flavored dips or liquid spreads, and the like, salad dressings; nutritious spreads such as liquid margarine; and a wide variety of other liquid, spreadable products.
  • the invention enables the production of a wide variety of novel liquid spreads, which have desirable new characteristics and are not simulations of known products.
  • compositions flavored to simulate the flavor of butter by both naturally-derived and simulated butter flavors This term is used in its literal sense and is not meant to be otherwise restricted.
  • a composition is considered “butterflavored” when an expert panel trained to evaluate flavors of this type characterizes the product as “buttery” or “butter-like”in flavor.
  • stable emulsion identifies those emulsions which do not undergo any noticeable change in stability, due to water or fat separation or otherwise, during storage in moisture-proof containers at a temperature of 40°F. or below for six months and which will also remain stable when stored at a room temperature of 70°F. for a period of at least 24, and preferably 72, hours. It is also preferred that the emulsions of the present invention remain stable at elevated temperatures of 180°F. or more.
  • liquid is used in its normal sense, to mean the product flows under its own weight. Included within the scope of this term are viscous compositions.
  • the preferred products of the invention will exhibit a Brookfield viscosity of less than about 15,000 centipoises most preferably less than about 8500 centipoises after shaking for 10 seconds and measuring at 40°F. employing a Brookfield RVT viscometer with a number 3 spindle at 10 rpm.
  • the products of the present invention can contain proteins if desired for their beneficial effects on flavor, nutrition and mounthfeel, while not adversely affecting emulsion stability.
  • the ingredients which are essential to the formation of the product are: (1) fat which is suitably selected to have a solids profile which enables the formation of a liquid product at 40°F. (2) a water-soluble emulsion stabilizer, and (3) an effective emulsifier system comprising both lipophilic and hydrophilic emulsifiers.
  • the fat will preferably be present in amounts within the range of from about 5 to 40 percent based on the weight of the spread, and most preferably in an amount of from 10 to 30 percent of the weight of the spread.
  • the term "at” as used herein is intended to include all edible, fatty acid triglycerides regardless of origin or whether they are solid or liquid at room temperature.
  • fat includes normally liquid and normally solid vegetable oils and animal fats. Typical of the vegetable oil which are included are the usual vegetable oils such as soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, safflower oil, palm kernel oil, sunflower oil, palm oil, and rapeseed oil.
  • the preferred fats for use in the invention will comprise unhydrogenated or par tially-hydrogenated vegetable oils, and will most preferably be selected from the group consisting of soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, palm oil, palm kernel oil, safflower oil, sunflower oil, rapeseed oil, and mixtures of these. Preferred among these are those vegetable oils which have an SFI (Solids Fat Index) profile within the following ranges:
  • the fat will preferably be selected to provide a liquid product at 40°F. Where necessary to decrease the solids content, an amount of a liquid oil having virtually no solids content at 40°F. can be added.
  • the use of water-soluble emulsion stabilizers is essential to provide the necessary stability.
  • hydrophilic colloid can be selected from the group consisting of microcrystalline cellulose, carageenin, guar gum, alginate, xanthan gum, soy protein isolate, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose, dextrins, starch, gelatin, locust bean gum, pectin, and the like and mixtures of these.
  • Commercial stabilizers available from Polak's available from Polak's
  • Frimulsion Q8 and Frimulsion 10 have been found effective, especially when used in combination.
  • the Q8 product is a blend of modified food starch, locust bean gum, guar gum, gelatin and pectin, and is preferably employed at a weight ratio within the range of from about 1:1 to 3:1 to the Frimulsion 10 which is a blend of locust bean gum and guar gum.
  • the stabilizer can be employed in any amount effective under the conditions of processing and with the particular ingredients. It has been found, however, that levels of about 0.1 to 3.0 percent, based on the weight of the total composition, are particularly effective. In addition to their emulsion stabilizing function, these materials also have a viscosity-increasing effect on the emulsion. However, this does not cause the emulsions to be unduly viscous or to solidify.
  • the composition of the invention further comprises an emulsifier system employing both lipophilic and hydrophilic emulsifiers. The relative and total amounts of the emulsifiers are selected to be effective to provide a stable emulsion and a product which is liquid at 40°F.
  • Typical of effective levels will be levels of from 0.1% to 4.0%, based on the total weight of the spread, of the total emulsifier system which employs each of the hydrophilic and lipophilic emulsifiers at levels of at least 0.025%, on the same basis.
  • the lipophilic emulsifier will typically have an HLB (hydrophilelipophile balance) of less than 7, and the hydrophilic emulsifier will typically have an HLB of from 10 to 20, preferably from 11 to 17.
  • the emulsifier system is preferably present at a level of from 0.15 to 2.0%, and the lipophilic and hydrophilic emulsifiers are preferably each present at levels of at least 0.05%, all percentages based on the total weight of the spread.
  • the hydrophilic emulsifier will preferably com prise a member selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
  • emulsifers commonly known as polysorbate 60 and polysorbate 80, respectively, are preferred in the practice of this invention; however, it is believed that other hydrophilic emulsifiers with an HLB of between 10 and 20, preferably between 11 and 17, and most preferably 13 and 16, will be operable.
  • suitable emulsifiers are salts of fatty acid lactylates such as sodium and calcium stearoyl-2-lactylate; and the polyglycerol esters of fatty acids, such as octaglycerol monooleate.
  • polysorbate 65 which is otherwise known as polyoxyethylene (20) sorbitan tristearate.
  • Various factors such as off flavor, off-color and generally less desirable qualities of these other materials for use in foods make the aforementioned hydrophilic emulsifiers the most desirable choice in the practice of this invention.
  • Polysorbate 60 polyoxyethylene (20) sorbitan monostearate, is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C 2 H 4 O) for each mole of sorbitol and its mono- and dianhydrides. It is a lemon to orange colored, oily liquid or semi-gel having a faint characteristic odor and a warm, somewhat bitter taste. It is soluble in water, aniline, ethyl acetate, and toluene, but is soluble only at low levels in mineral and vegetable oils.
  • Polysorbate 60 is commercially available under the trademarks Tween 60 from ICI-Atlas, Drewpone 60 from PVO International Inc., SVS-18 from Hodag, Inc., Durfax 60 from SCM Corporation, and GYSPS-20 from Glyco, Inc.
  • Polysorbate 80 polyoxyethylene (20) sorbitan monooleate, is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C 2 H 4 O) for each mole of sorbitol and its mono- and dianhydrides. It is a yellow to orange colored, oily liquid having a faint, characteristic odor and a warm, somewhat bitter taste. It is very soluble in water, producing an odorless, nearly colorless solution, and is soluble in ethanol, fixed oils, ethyl acetate and toluene.
  • C 2 H 4 O ethylene oxide
  • Polysorbate 80 is commercially available under the trademarks Tween 80 from ICI-Atlas, SVO-9 from Hodag, Inc., Drewpone 80 from PVO International Inc. Durfax 80 from SCM Corporation, and GYSPO-20 from Glyco, Inc.
  • Polysorbate 65 polyoxyethylene (20) sorbitan tristearate, is not as preferred as polysorbate 60 or polysorbate 80, but still provide an acceptable product. It is a mixture of stearate and palmitate partial esters of sorbitol and its anhydrides condensed with approximately 20 moles of ethylene oxide (C 2 H 4 O) for each mole of sorbitol and its mono- and dianhydrides. It is a tan, waxy, solid having a faint, characteristic odor and a waxy, somewhat bitter taste. It is soluble at low levels in mineral and vegetable oils; at higher levels in mineral spirits, acetone, ether, dioxane and methanol; and is discernible in water and carbon tetrachloride. Polysorbate 65 is commercially available under the trademarks Tween 65 from ICI-Atlas, Drewpone 65 from PVO International, Inc., Durfax 65 from SCM Corporation, and GYSPT-20 from Glyco, Inc.
  • the lipophilic emulsifier of the emulsifier system will preferably comprise a member selected from the group consisting of mixed fatty acid monoglycerides; mixed fatty acid diglycerides; mixtures of fatty acid mono- and digly ⁇ erides; lipophilic polygly ⁇ erol esters; glycerol esters, such as glyceryl monooleate, glyceryl dioleate, glyceryl monostearate, glyceryl distearate, glyceryl mono- plamitate, and glyceryl dipalmitate; lactylated esters such as glyceryl-lacto esters fatty acids; proylene glycol esters such as propylene glycol monopalmitate, propylene glycol monostearate, and propylene glycol monooleate; sorbitan esters such as sorbitan monostearate, sorbitan trioleate, sorbitan tripalmitate, sorbitan tristearate,
  • hydrophilic emulsifier there is no known criticality in the use of any particular lipophilic emulsifier. Thus, it is fully intended that other equivalent materials can be employed with satisfactory results. However, those specifically identified above, especially those selected from the group consisting of lipophilic polyglycerol esters, mono- and diglycerides, propylene glycol esters, lactylated esters, and mixtures of these, are preferred from the standpoint of taste and effectiveness.
  • the preferred products of the invention will be suitably colored and flavored with those materials known to the art for these purposes.
  • coloring agents are beta carotene, annatto, turmeric, caramel color, paprika and FD&C dyes.
  • the colors will be dissolved or dispersed in the oil or the water phase to expedite blending.
  • Representative of the flavors and/or flavor enhancers will be sodium chloride, butter flavors, fruit flavors, spices, nut flavors, vegetable flavors, herbs, dairy flavors, distilled beverage flavors, cheese flavors, seafood flavors, meat flavors, candy flavors, essential oils, botanical extracts, oleo resins and other natural synthetic flavors.
  • flavors suitable where a butter flavor is desired are lactones, lipolyzed butter oils and starter distillates; diacetyl, 2-octanone, and other ketones; butyric acid, hexanoic acid, and other free fatty acids; esters of butyric acid; delta-hydroxy acids and their glycerol esters; and mixtures of any of these with other known dairy, butter, or like flavors or flavor notes.
  • the fruit flavors are: apricot, apple, banana, blackberry, black currant, blueberry, cantaloupe, cherry, currant, grape, grapefruit, guava, honeydew, passion fruit, orange, peach, pear, pineapple, plum, prune raspberry, raisin, strawberry, watermellon and the like.
  • the vegetables are red and green peppers, tomato, carrot, celery, garlic, squash, pumpkin, onion, beet, pimento, turnip, parsley, chive, and the like.
  • dairy and cheese flavors other than butter are sour cream, yogurt, ⁇ heddar cheese, cream cheese, swiss cheese, blue cheese, parmesan cheese, romano cheese and the like.
  • meat flavors are pork, bacon, ham, beef, turkey, chicken, sausage, pepperoni, hot dog, barbequed meat, veal, lamb, and the like.
  • the flavors can be artificial, natural extracts, concentrates, or fresh or dried natural ingredient in whole or chopped form. It is an advantage of the invention that flavors have a very pronounced impact.
  • the products of the invention are preferably stable against microbiological and oxidative deterioration.
  • the products desirably contain one or more preservatives such as benzoic acid, sorbic acid, phosphoric acid, lactic acid and the soluble salts of these and other like materials.
  • Preferred as antimicrobials are potassium sorbate, sodium sorbate, potassium benzoate, sodium benzoate and phosphoric acid.
  • the pH of the aqueous phase is desirably maintained at a value below 6.0, and preferably within the range of 5.0 to 5.9, to provide effective microbial control and good flavor with the lowest necessary levels of preservatives.
  • antioxidants typical among which are normal propyl gallate, the several tocopherols, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), nordihydroguaiaretic acid (NDGA), tertiary-butylhydroquinon (TBHQ), and citric acid.
  • BHA butylated hydroxyanisole
  • BHT butylated hydroxytoluene
  • NDGA nordihydroguaiaretic acid
  • TBHQ tertiary-butylhydroquinon
  • protein can improve freeze/thaw stability.
  • suitable protein materials are any of those known to the art for similar uses in margarine and margarine substitutes. These can inelude those derived from vegetable as well as animal sources.
  • vegetable protein isolates such as those derived from soy, peanut, cottonseed, alfalfa, pea, and the like; milkprotein-containing materials such as caseinates, non-fat dry milk, whey, casein and delactosed whey; and other proteins, can be employed in desired amounts.
  • One suitable type of protein is that sold under the Melotein trademark by Dairyland, Inc. These products are spray dried blends of milk proteins such as sweet dairy whey and caseinates. Typically, they are added in amounts of up to 10% based on the total weight of the spread. Preferred levels will be from 1 to 8% on this basis.
  • vitamins and minerals desired Preferred among these are vitamins A and D which are normally associated with dairy products. If desired, these can be added in amounts approximating those in butter or margarine.
  • a chelating agent such as EDTA, its salts, or the like can be employed to tie up metal ions which may otherwise detrimentally interact with one or more of the ingredients.
  • All of the above ingredients can be formed into the low-fat, liquid spread of the invention by following the preferred process scheme set out in Figure 3, or otherwise preparing a stable oil-in-water emulsion comprising the essential ingredients to form a spread which is liquid at 40°F.
  • the flow diagram of Figure 3 shows the separate preparation of fat and aqueous phases prior to blending and emulsifying them.
  • the water and water-soluble ingredients such as milk protein solids, salt, and preservatives, are added to mixing vessel 10 by lines 12 and 14, respectively.
  • the vessel may be equipped with a suitable heater 16 which can be a electrical resistance heater, a water or steam jacket, or the like. Alternatively, the water from line 12 can be supplied hot.
  • the water will be heated to a temperature of about 190°F. to assure complete hydration of the water soluble materials added.
  • Agitation is supplied by mixing device 17.
  • the shear supplied by the mixing must be intense enough to overcome the normal tendency of these materials to clump together and prevent complete hydration and dispersion. It is preferred, however, to predisperse the stabilizers in a portion of the fat phase prior to contact with water. This can be accomplished by blending with mixing device 18 in vessel 19, and then passing to vessel 10 by line 20.
  • the fat phase is prepared in a separate vessel 21 which can also be equipped with a suitable heating device 22 and mixing device 24.
  • the fat-soluble materials such as the color, flavor, vitamins, and emulsifiers if desired, are added at 26 to the fat which is added at 28.
  • the hydrophilic emulsifier will preferably be added to the water phase instead of the fat phase.
  • Temperatures of from about 110° to 190°F, preferably about 130°F. to 150°F. are effective to provide good solubility of additives and a suitably low viscosity.
  • the fat phase can be drawn from mixing vessel 21 by line 30 and passed to vessel 35 wherein it is mixed with the water phase which is supplied by line 36 and may have been cooled to approximately the same temperature as the fat phase by means of heat exchanger 38. Adequate mixing is provided by device 40 which supplies sufficient shear to begin the emulsification of the fat into the water. At the completion of mixing, an emulsion will have been formed which uniformly disperses the fat into droplets within the aqueous phase; however, the droplets are not broken down finely enough to permit emulsion stability.
  • the rough emulsion prepared in vessel 35 is then passed via line 42 to hombgenizer 44 wherein the final emulsion is formed.
  • Homogenization will typically be accomplished at a pressure of from 100 to 500, and preferably about 250, atmospheres. Any of the typical homogenizers or colloid mills effective for dairy purposes can be employed in this process. Thus, the Mantion-Gaulin two-stage homogenizer or the Cherry Burrell two-stage homogenizer can be employed effectively.
  • the homogenized emulsion is passed via line 46 to a suitable heat exchanger 48 where it is cooled.
  • the heat exchanger 48 will preferably be of a kind capable of rapidly cooling the emulsion. Typical of the suitable devices are scraped-wall heat exchangers, such as those sold under the Votator trademark.
  • the heat exchanger coolant will be maintained at a temperature of about -20°F. to cool the emulsion rapidly from about 150° to
  • the cooled emulsion is then preferably passed from the heat exchanger 48 via line 50 for packaging.
  • the liquid spreads of the present invention are preferably packaged in plastic squeeze bottles, but any suitable package will do. These products are so stable that the emulsions do not separate even after standing for 24 hours or more at room temperature.
  • Example I This example describes the preparation of a butter-flavored liquid spread according to the present invention.
  • the spread is made from the following materials which are empoyed in the amounts listed:
  • Corn oil (a) 19.4000 Mono- and diglycerides (b) 0.5000
  • An aqueous phase is prepared by heating the water to 190°F. and adding the Frimulsion Q8 and 10 stabilizers predispersed in a portion of the fat phase, and other dry ingredients to it with agitation. Mixing is continued until the stabilizers are uniformly dispersed and hydrated.
  • a separate fat phase is prepared by melting the fat and the emulsifiers at a temperature of about 150°F. The color and flavor are then admixed with the melt to obtain a uniform blend.
  • the aqueous and fat phases are then blended at about 160°F. to provide an emulsion.
  • the emulsion is then homogenized in a Gaulin Laboratory Homogenizer Model 15M set at 250 atmospheres.
  • the emulsion is then cooled to 50°F. in 10 minutes by slowly agitating with a Hobart Model N50 mixer fitted with a wire whip and a jacketed (water/alcohol coolant at approximately -20°) 5-quart mixing bowl. After cooling, the viscosity is determined by shaking for 10 seconds and then measuring at 40°F. using a Brookfield RVT viscometer fitted with a number 3 spindle, rotated at 10 rpm. The Brookfield viscosity is found to be 5850 centipoises.
  • This example describes the preparation of another butter-flavored spread according to the present invention.
  • the details of the procedure are the same as in Example I. The only difference is that dairy solids are added and the proportions of the other ingredients are adjusted accordingly.
  • the spread is made from the following material which are employed in the amounts listed:
  • the cooled emulsion exhibits a Brookfield viscosity of 9600 centipoises at 40°F. after shaking for 10 seconds and measuring as in Example I.
  • Example III This example describes the preparation of another butterrflavored spread according to the present invention, but this time containing about 30% fat and employing polysorbate 65 as the hydrophilic emulsifier. The procedure is the same as in Example I. The spread is made from the following materials which are employed in the amounts listed: Ingredient Amount (parts by wt.)
  • Polysorbate 65 (g) 1. 0000
  • Example IV This example describes the preparation of yet another butter-flavored spread according to the present invention, again employing the procedure of Example I, but this time utilizing only about 5% fat.
  • the spread is made from the following materials which are employed in the amounts listed: Ingredient Amount (parts by wt.)
  • Example V This example describes the preparation of another butter-flavored spread according to the present invention, but this time employing a different emulsifier system. Except for the change in formulation, the process is the same as in Example I.
  • the spread is made from the following materials which are employed in the amounts listed:
  • Corn oil (a) 19.1000 Glyceryl-lacto 0.5000 esters of fatty acid, lipophilic emulsifier
  • the emulsion exhibits a Brookfield viscosity of 7000 units at 40°F. after shaking for 10 seconds and measuring as in Example I.
  • Example VI This example describes the preparation of another butter-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The only difference is that soybean oil is employed in place of the corn oil. The spread is made from the following materials which are employed in the amounts listed:
  • Example VII This example describes the preparation of a mushroom-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The principal difference is that flavors other than butter are added.
  • the spread is made from the following materials which are employed in the amounts listed:
  • Example VIII This example describes the preparation of a garlic-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that flavor other than butter is added.
  • the spread is made from the following materials which are employed in the amounts listed:
  • Garlic powder (1) 4.5000 Garlic flavor (m) 0.5000 Stabilizer (d) 1.0000
  • Example IX This example describes the preparation of a bluecheese flavored, liquid spread according to the present invention. The details of the procedure are the same as. in Example I. The main difference is that a flavor other than butter is added.
  • the spread is made from the following materials which are employed in the amounts listed:
  • Example X This example describes the preparation of a sour cream flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that a flavor other than butter is added.
  • the spread is made from the following materials which are employed in the amounts listed.
  • Example XI This example describes the preparation of a baconflavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that bacon flavor is employed.
  • Example XII This example describes the preparation of a yogurt-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The principal different is that a different flavor is employed.
  • the spread is made from the following material which are employed in the amounts listed:

Abstract

Low-fat, liquid spread, such as a butter - flavored spread, and process for preparing it. The spread preferably comprises and oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier system comprising a lipophilic emulsifier and a hydrophilic emulsifier. The product has a wide range of applications due its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product with a caloric density which is preferably about 25 calories per 14 gram serving.

Description

LOW-FAT LIQUID SPREAD AND PROCESS BACKGROUND OF THE INVENTION The present invention relates to low-fat content liquid spreads. More particularly, the present invention relates to diet products of this type having low caloric densities and to a process for preparing them.
The present invention also relates to a low-fat, butter-flavored spread and a process for preparing it. That spread will have a fat content of less than 40% based on its total weight and is liquid at ordinary refrigerator temperatures of about 40°F. That product is surprising in a number of respects for its close simulation of commercial liquid margarine, and is especially surprising because of its low fat content. The present new product and the process for making it also have application to the production of a wide variety of spreads using flavors other than butter flavors.
Prior art attempts to provide low-fat products include U.S. 3,338,720 (PICHEL); U.S. 4,115,598 (MORAN); U.S. 3,796,815 (LINCKLAEN, ET AL .); U.S. 3,457,086
(JOSEFOWICZ, ET AL.); U.S. 3,418,133 (NIJHOFF); U.S. 3,809,764 (GABBY, ET AL.); U.S. 4,156,021 (RICHARDSON); U.S. 3,958,033 (SIM, ET AL.); U.S. 4,146,652 (KAHN, ET AL.); and U.S. 4,107,343 (PETRICCA). The present invention provides a low-fat, liquid spread and a process for preparing it. The spread, in its broad aspects, comprises: a dispersed phase comprising less than 40% fat, based on the weight of the spread; a continuous aqueous phase including a stabilizer; and an emulsifier system comprising a combination of a lipophilic emulsifier and a hydrophilic emulsifier; the relative and total amounts of the emulsifiers and the stabilizer being effective to provide a stable, liquid emulsion at 40°F. The process in its broad aspects comprises: admixing the ingredients for the spread as defined above to form an emulsion, and homogenizing the emulsion under conditions effective to form a stable product which is liquid at 40°F. BRIEF DESCRIPTION OF THE DRAWINGS
The invention will be better understood and its advantages will become more apparent from the following detailed description, especially when read in light of the following drawing, wherein: The figure is a flow diagram showing a preferred process scheme according to the invention.
DETAILED DESCRIPTION The products of the invention, which are prepared by the process of the invention, have a smooth texture, a rich mouthfeel and excellent stability, yet have caloric densities of less than 50, and preferably less than 35, calories per 14 gram serving. The spreads are liquid at refrigerator temperature of about 40°F, and preferably down to about 32°F. They are based on oil-in-water emulsions which remain stable even after standing at a room temperature. The products can be flavored as desired to simulate dairy-flavored products such as yogurt, sour cream or cheese-flavored dips or liquid spreads, and the like, salad dressings; nutritious spreads such as liquid margarine; and a wide variety of other liquid, spreadable products. Moreover, the invention enables the production of a wide variety of novel liquid spreads, which have desirable new characteristics and are not simulations of known products.
The term "butter-flavored" is meant to include compositions flavored to simulate the flavor of butter by both naturally-derived and simulated butter flavors. This term is used in its literal sense and is not meant to be otherwise restricted. A composition is considered "butterflavored" when an expert panel trained to evaluate flavors of this type characterizes the product as "buttery" or "butter-like"in flavor.
The term "stable emulsion" identifies those emulsions which do not undergo any noticeable change in stability, due to water or fat separation or otherwise, during storage in moisture-proof containers at a temperature of 40°F. or below for six months and which will also remain stable when stored at a room temperature of 70°F. for a period of at least 24, and preferably 72, hours. It is also preferred that the emulsions of the present invention remain stable at elevated temperatures of 180°F. or more.
The term "liquid" is used in its normal sense, to mean the product flows under its own weight. Included within the scope of this term are viscous compositions. The preferred products of the invention will exhibit a Brookfield viscosity of less than about 15,000 centipoises most preferably less than about 8500 centipoises after shaking for 10 seconds and measuring at 40°F. employing a Brookfield RVT viscometer with a number 3 spindle at 10 rpm.
In distinction with some of the prior art compositions, the products of the present invention can contain proteins if desired for their beneficial effects on flavor, nutrition and mounthfeel, while not adversely affecting emulsion stability.
The ingredients which are essential to the formation of the product are: (1) fat which is suitably selected to have a solids profile which enables the formation of a liquid product at 40°F. (2) a water-soluble emulsion stabilizer, and (3) an effective emulsifier system comprising both lipophilic and hydrophilic emulsifiers. The fat will preferably be present in amounts within the range of from about 5 to 40 percent based on the weight of the spread, and most preferably in an amount of from 10 to 30 percent of the weight of the spread.
The term "at" as used herein is intended to include all edible, fatty acid triglycerides regardless of origin or whether they are solid or liquid at room temperature. Thus, the term "fat" includes normally liquid and normally solid vegetable oils and animal fats. Typical of the vegetable oil which are included are the usual vegetable oils such as soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, safflower oil, palm kernel oil, sunflower oil, palm oil, and rapeseed oil. The preferred fats for use in the invention will comprise unhydrogenated or par tially-hydrogenated vegetable oils, and will most preferably be selected from the group consisting of soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, palm oil, palm kernel oil, safflower oil, sunflower oil, rapeseed oil, and mixtures of these. Preferred among these are those vegetable oils which have an SFI (Solids Fat Index) profile within the following ranges:
Temp Broad Preferred
50°F. 0 to 35% 10 to 25%
70°F. 0 to 25% 5 to 15% 92°F. <8% <4%
The fat will preferably be selected to provide a liquid product at 40°F. Where necessary to decrease the solids content, an amount of a liquid oil having virtually no solids content at 40°F. can be added. The use of water-soluble emulsion stabilizers is essential to provide the necessary stability. These can be any of those known to the art for this purpose and will preferably be a hydrophilic colloid, and can be selected from the group consisting of microcrystalline cellulose, carageenin, guar gum, alginate, xanthan gum, soy protein isolate, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose, dextrins, starch, gelatin, locust bean gum, pectin, and the like and mixtures of these. Commercial stabilizers available from Polak's
Frutal Works, Inc. and identified by the manufacturer as Frimulsion Q8 and Frimulsion 10 have been found effective, especially when used in combination. The Q8 product is a blend of modified food starch, locust bean gum, guar gum, gelatin and pectin, and is preferably employed at a weight ratio within the range of from about 1:1 to 3:1 to the Frimulsion 10 which is a blend of locust bean gum and guar gum.
The stabilizer can be employed in any amount effective under the conditions of processing and with the particular ingredients. It has been found, however, that levels of about 0.1 to 3.0 percent, based on the weight of the total composition, are particularly effective. In addition to their emulsion stabilizing function, these materials also have a viscosity-increasing effect on the emulsion. However, this does not cause the emulsions to be unduly viscous or to solidify. The composition of the invention further comprises an emulsifier system employing both lipophilic and hydrophilic emulsifiers. The relative and total amounts of the emulsifiers are selected to be effective to provide a stable emulsion and a product which is liquid at 40°F. Typical of effective levels will be levels of from 0.1% to 4.0%, based on the total weight of the spread, of the total emulsifier system which employs each of the hydrophilic and lipophilic emulsifiers at levels of at least 0.025%, on the same basis. The lipophilic emulsifier will typically have an HLB (hydrophilelipophile balance) of less than 7, and the hydrophilic emulsifier will typically have an HLB of from 10 to 20, preferably from 11 to 17.
The emulsifier system is preferably present at a level of from 0.15 to 2.0%, and the lipophilic and hydrophilic emulsifiers are preferably each present at levels of at least 0.05%, all percentages based on the total weight of the spread.
The hydrophilic emulsifier will preferably com prise a member selected from the group consisting of polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, and mixtures of these.
These emulsifers, commonly known as polysorbate 60 and polysorbate 80, respectively, are preferred in the practice of this invention; however, it is believed that other hydrophilic emulsifiers with an HLB of between 10 and 20, preferably between 11 and 17, and most preferably 13 and 16, will be operable. Among other suitable emulsifiers are salts of fatty acid lactylates such as sodium and calcium stearoyl-2-lactylate; and the polyglycerol esters of fatty acids, such as octaglycerol monooleate. Also suitable are other of the polysorbates, such as polysorbate 65, which is otherwise known as polyoxyethylene (20) sorbitan tristearate. Various factors such as off flavor, off-color and generally less desirable qualities of these other materials for use in foods make the aforementioned hydrophilic emulsifiers the most desirable choice in the practice of this invention.
Polysorbate 60, polyoxyethylene (20) sorbitan monostearate, is a mixture of stearate and palmitate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It is a lemon to orange colored, oily liquid or semi-gel having a faint characteristic odor and a warm, somewhat bitter taste. It is soluble in water, aniline, ethyl acetate, and toluene, but is soluble only at low levels in mineral and vegetable oils. Polysorbate 60 is commercially available under the trademarks Tween 60 from ICI-Atlas, Drewpone 60 from PVO International Inc., SVS-18 from Hodag, Inc., Durfax 60 from SCM Corporation, and GYSPS-20 from Glyco, Inc.
Polysorbate 80, polyoxyethylene (20) sorbitan monooleate, is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It is a yellow to orange colored, oily liquid having a faint, characteristic odor and a warm, somewhat bitter taste. It is very soluble in water, producing an odorless, nearly colorless solution, and is soluble in ethanol, fixed oils, ethyl acetate and toluene. Polysorbate 80 is commercially available under the trademarks Tween 80 from ICI-Atlas, SVO-9 from Hodag, Inc., Drewpone 80 from PVO International Inc. Durfax 80 from SCM Corporation, and GYSPO-20 from Glyco, Inc.
Polysorbate 65, polyoxyethylene (20) sorbitan tristearate, is not as preferred as polysorbate 60 or polysorbate 80, but still provide an acceptable product. It is a mixture of stearate and palmitate partial esters of sorbitol and its anhydrides condensed with approximately 20 moles of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides. It is a tan, waxy, solid having a faint, characteristic odor and a waxy, somewhat bitter taste. It is soluble at low levels in mineral and vegetable oils; at higher levels in mineral spirits, acetone, ether, dioxane and methanol; and is discernible in water and carbon tetrachloride. Polysorbate 65 is commercially available under the trademarks Tween 65 from ICI-Atlas, Drewpone 65 from PVO International, Inc., Durfax 65 from SCM Corporation, and GYSPT-20 from Glyco, Inc.
The lipophilic emulsifier of the emulsifier system will preferably comprise a member selected from the group consisting of mixed fatty acid monoglycerides; mixed fatty acid diglycerides; mixtures of fatty acid mono- and diglyσerides; lipophilic polyglyσerol esters; glycerol esters, such as glyceryl monooleate, glyceryl dioleate, glyceryl monostearate, glyceryl distearate, glyceryl mono- plamitate, and glyceryl dipalmitate; lactylated esters such as glyceryl-lacto esters fatty acids; proylene glycol esters such as propylene glycol monopalmitate, propylene glycol monostearate, and propylene glycol monooleate; sorbitan esters such as sorbitan monostearate, sorbitan trioleate, sorbitan tripalmitate, sorbitan tristearate, and sorbitan sesquioleate; fatty acids or their soaps such as stearic acid, palmitic acid, and oleic acid; and mixtures thereof. Here, as in the case of the hydrophilic emulsifier, there is no known criticality in the use of any particular lipophilic emulsifier. Thus, it is fully intended that other equivalent materials can be employed with satisfactory results. However, those specifically identified above, especially those selected from the group consisting of lipophilic polyglycerol esters, mono- and diglycerides, propylene glycol esters, lactylated esters, and mixtures of these, are preferred from the standpoint of taste and effectiveness.
The preferred products of the invention will be suitably colored and flavored with those materials known to the art for these purposes. Examples of coloring agents are beta carotene, annatto, turmeric, caramel color, paprika and FD&C dyes. Typically, the colors will be dissolved or dispersed in the oil or the water phase to expedite blending. Representative of the flavors and/or flavor enhancers will be sodium chloride, butter flavors, fruit flavors, spices, nut flavors, vegetable flavors, herbs, dairy flavors, distilled beverage flavors, cheese flavors, seafood flavors, meat flavors, candy flavors, essential oils, botanical extracts, oleo resins and other natural synthetic flavors. Among the flavors suitable where a butter flavor is desired are lactones, lipolyzed butter oils and starter distillates; diacetyl, 2-octanone, and other ketones; butyric acid, hexanoic acid, and other free fatty acids; esters of butyric acid; delta-hydroxy acids and their glycerol esters; and mixtures of any of these with other known dairy, butter, or like flavors or flavor notes. Among the fruit flavors are: apricot, apple, banana, blackberry, black currant, blueberry, cantaloupe, cherry, currant, grape, grapefruit, guava, honeydew, passion fruit, orange, peach, pear, pineapple, plum, prune raspberry, raisin, strawberry, watermellon and the like. Among the vegetables are red and green peppers, tomato, carrot, celery, garlic, squash, pumpkin, onion, beet, pimento, turnip, parsley, chive, and the like. Among the dairy and cheese flavors other than butter are sour cream, yogurt, σheddar cheese, cream cheese, swiss cheese, blue cheese, parmesan cheese, romano cheese and the like. Among the meat flavors are pork, bacon, ham, beef, turkey, chicken, sausage, pepperoni, hot dog, barbequed meat, veal, lamb, and the like. The flavors can be artificial, natural extracts, concentrates, or fresh or dried natural ingredient in whole or chopped form. It is an advantage of the invention that flavors have a very pronounced impact. In addition to emulsion stability, the products of the invention are preferably stable against microbiological and oxidative deterioration. To control mold and yeast growth, the products desirably contain one or more preservatives such as benzoic acid, sorbic acid, phosphoric acid, lactic acid and the soluble salts of these and other like materials. Preferred as antimicrobials are potassium sorbate, sodium sorbate, potassium benzoate, sodium benzoate and phosphoric acid. The pH of the aqueous phase is desirably maintained at a value below 6.0, and preferably within the range of 5.0 to 5.9, to provide effective microbial control and good flavor with the lowest necessary levels of preservatives. Additional stability against oxidative deterioration at higher temperatures may be obtained by the use of the usual antioxidants, typical among which are normal propyl gallate, the several tocopherols, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), nordihydroguaiaretic acid (NDGA), tertiary-butylhydroquinon (TBHQ), and citric acid.
While the products of the invention do not require proteins to obtain the proper stability, texture or mouthfeel, they are sometimes desired for nutritional reasons as well as their positive contribution to the flavor and physical properties of the product. Additionally, protein can improve freeze/thaw stability. Among the suitable protein materials are any of those known to the art for similar uses in margarine and margarine substitutes. These can inelude those derived from vegetable as well as animal sources. Thus, vegetable protein isolates such as those derived from soy, peanut, cottonseed, alfalfa, pea, and the like; milkprotein-containing materials such as caseinates, non-fat dry milk, whey, casein and delactosed whey; and other proteins, can be employed in desired amounts. One suitable type of protein is that sold under the Melotein trademark by Dairyland, Inc. These products are spray dried blends of milk proteins such as sweet dairy whey and caseinates. Typically, they are added in amounts of up to 10% based on the total weight of the spread. Preferred levels will be from 1 to 8% on this basis.
Also added can be any of the vitamins and minerals desired. Preferred among these are vitamins A and D which are normally associated with dairy products. If desired, these can be added in amounts approximating those in butter or margarine.
Also where desired, a chelating agent such as EDTA, its salts, or the like can be employed to tie up metal ions which may otherwise detrimentally interact with one or more of the ingredients.
All of the above ingredients can be formed into the low-fat, liquid spread of the invention by following the preferred process scheme set out in Figure 3, or otherwise preparing a stable oil-in-water emulsion comprising the essential ingredients to form a spread which is liquid at 40°F. The flow diagram of Figure 3 shows the separate preparation of fat and aqueous phases prior to blending and emulsifying them. The water and water-soluble ingredients, such as milk protein solids, salt, and preservatives, are added to mixing vessel 10 by lines 12 and 14, respectively. The vessel may be equipped with a suitable heater 16 which can be a electrical resistance heater, a water or steam jacket, or the like. Alternatively, the water from line 12 can be supplied hot. Typically, the water will be heated to a temperature of about 190°F. to assure complete hydration of the water soluble materials added. Agitation is supplied by mixing device 17. Where the stabilizers, which are water soluble, are mixed with the water at this stage in processing, the shear supplied by the mixing must be intense enough to overcome the normal tendency of these materials to clump together and prevent complete hydration and dispersion. It is preferred, however, to predisperse the stabilizers in a portion of the fat phase prior to contact with water. This can be accomplished by blending with mixing device 18 in vessel 19, and then passing to vessel 10 by line 20.
The fat phase is prepared in a separate vessel 21 which can also be equipped with a suitable heating device 22 and mixing device 24. The fat-soluble materials such as the color, flavor, vitamins, and emulsifiers if desired, are added at 26 to the fat which is added at 28. The hydrophilic emulsifier will preferably be added to the water phase instead of the fat phase. Temperatures of from about 110° to 190°F, preferably about 130°F. to 150°F. are effective to provide good solubility of additives and a suitably low viscosity.
The fat phase can be drawn from mixing vessel 21 by line 30 and passed to vessel 35 wherein it is mixed with the water phase which is supplied by line 36 and may have been cooled to approximately the same temperature as the fat phase by means of heat exchanger 38. Adequate mixing is provided by device 40 which supplies sufficient shear to begin the emulsification of the fat into the water. At the completion of mixing, an emulsion will have been formed which uniformly disperses the fat into droplets within the aqueous phase; however, the droplets are not broken down finely enough to permit emulsion stability. The rough emulsion prepared in vessel 35 is then passed via line 42 to hombgenizer 44 wherein the final emulsion is formed. Homogenization will typically be accomplished at a pressure of from 100 to 500, and preferably about 250, atmospheres. Any of the typical homogenizers or colloid mills effective for dairy purposes can be employed in this process. Thus, the Mantion-Gaulin two-stage homogenizer or the Cherry Burrell two-stage homogenizer can be employed effectively.
From the homogenizer 44, the homogenized emulsion is passed via line 46 to a suitable heat exchanger 48 where it is cooled. The heat exchanger 48 will preferably be of a kind capable of rapidly cooling the emulsion. Typical of the suitable devices are scraped-wall heat exchangers, such as those sold under the Votator trademark. Typically, the heat exchanger coolant will be maintained at a temperature of about -20°F. to cool the emulsion rapidly from about 150° to
160°F. to below about 70°F. and preferably below about 50°F.
The cooled emulsion is then preferably passed from the heat exchanger 48 via line 50 for packaging. The liquid spreads of the present invention are preferably packaged in plastic squeeze bottles, but any suitable package will do. These products are so stable that the emulsions do not separate even after standing for 24 hours or more at room temperature.
The following examples are presented for the purpose of further illustrating and explaining the present invention and are not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages will be by weight.
Example I This example describes the preparation of a butter-flavored liquid spread according to the present invention. The spread is made from the following materials which are empoyed in the amounts listed:
Ingredient Amount (parts by wt.)
Corn oil(a) 19.4000 Mono- and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Beta carotene (30% in oil) 0.0050 and vitamins
Salt 1.6500 Butter flavor 0.0200
Stabilizer(d) 1.0000
Stabilizer(e) 0.4000
Water 76.6743
Potassium sorbate 0.1300 Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
(a) SFI's: 19-23 @ 50°F; 11-14 @ 70ºF; < 3 @ 92°F.
(b) Durera 114
(c) Durfax 60
(d) Frimulsion Q8
(e) Frimulsion 10
An aqueous phase is prepared by heating the water to 190°F. and adding the Frimulsion Q8 and 10 stabilizers predispersed in a portion of the fat phase, and other dry ingredients to it with agitation. Mixing is continued until the stabilizers are uniformly dispersed and hydrated.
A separate fat phase is prepared by melting the fat and the emulsifiers at a temperature of about 150°F. The color and flavor are then admixed with the melt to obtain a uniform blend.
The aqueous and fat phases are then blended at about 160°F. to provide an emulsion. The emulsion is then homogenized in a Gaulin Laboratory Homogenizer Model 15M set at 250 atmospheres.
The emulsion is then cooled to 50°F. in 10 minutes by slowly agitating with a Hobart Model N50 mixer fitted with a wire whip and a jacketed (water/alcohol coolant at approximately -20°) 5-quart mixing bowl. After cooling, the viscosity is determined by shaking for 10 seconds and then measuring at 40°F. using a Brookfield RVT viscometer fitted with a number 3 spindle, rotated at 10 rpm. The Brookfield viscosity is found to be 5850 centipoises.
Example II
This example describes the preparation of another butter-flavored spread according to the present invention. The details of the procedure are the same as in Example I. The only difference is that dairy solids are added and the proportions of the other ingredients are adjusted accordingly.
The spread is made from the following material which are employed in the amounts listed:
Ingredient Amount (parts by wt.)
Corn oil(a) 18.5000
Mono and diglycerides(b) 0.5000
Polysorbate 60(c) 0 .1000
Beta carotene (30% in oil) 0 .0050 and vitamins
Salt 1.6500
Butter flavor 0.0200
Stabilizer(d) 1.0000 Stabilizer(e) 0.4000 Ingredient Amount (parts by wt.)
Water 74.0743
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
Dairy solids(f) 3.5000
(a), (b), (c), (d), and (e): See Example I. (f) Melotein MP-14P by Dairyland, Inc.
The cooled emulsion exhibits a Brookfield viscosity of 9600 centipoises at 40°F. after shaking for 10 seconds and measuring as in Example I.
Example III This example describes the preparation of another butterrflavored spread according to the present invention, but this time containing about 30% fat and employing polysorbate 65 as the hydrophilic emulsifier. The procedure is the same as in Example I. The spread is made from the following materials which are employed in the amounts listed: Ingredient Amount (parts by wt.)
Corn oil (a) 29.4000
Mono and diglycerides (b) 0.5000
Polysorbate 65(g) 1. 0000
Beta carotene (30% in oil) 0.0050 and vitamins
Salt 1.6500 Butter flavor 0.0200 Stabilizer(d) 1.0000
Stabilizer(e) 0.4000
Water 65.7743
Potassium sorbate 0.1300
(a), (b), (d) and (e): See Example I (g) Durfax 65 Ingredient Amount (part by wt.)
Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057 The cooled emulsion exhibits a Brookfield viscosity of 8700 centipoises at 40°F. after shaking for 10 seconds and measuring as in Example I.
Example IV This example describes the preparation of yet another butter-flavored spread according to the present invention, again employing the procedure of Example I, but this time utilizing only about 5% fat. The spread is made from the following materials which are employed in the amounts listed: Ingredient Amount (parts by wt.)
Corn oil(a) 4.4000
Mono and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Beta carotene (30% in oil) 0.0050 and vitamins
Salt 1.6500
Butter flavor 0.0200
Stabilizer(d) 1.0000
Stabilizer(e) 0.4000 Water 91.6743
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
(a), (b), (c), (d) and (e): See Example I
The cooled emulsion exhibits a Brookfield viscosity of 4050 centipoises at 40°F. after shaking for 10 seconds and measuring as in Example I. Example V This example describes the preparation of another butter-flavored spread according to the present invention, but this time employing a different emulsifier system. Except for the change in formulation, the process is the same as in Example I. The spread is made from the following materials which are employed in the amounts listed:
Ingredient Amount (parts by wt.)
Corn oil(a) 19.1000 Glyceryl-lacto 0.5000 esters of fatty acid, lipophilic emulsifier
Octaglycerol monooleate, hydro- 0.4000 philic emulsifier (HLB=13.0) Beta carotene (30% in oil) and 0.0050 vitamins
Salt 1.6500
Butter flavor 0.0200
Stabilizer(d) 1.0000 Stabilizer(e) 0.4000
Water 76.6743
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057
(a), (d), and (e): See Example I (h) Durlac 100 WK
The emulsion exhibits a Brookfield viscosity of 7000 units at 40°F. after shaking for 10 seconds and measuring as in Example I.
Example VI This example describes the preparation of another butter-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The only difference is that soybean oil is employed in place of the corn oil. The spread is made from the following materials which are employed in the amounts listed:
Ingredient Amount (parts by wt.)
Soybean oil 19.4000
Mono- and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Beta carotene (30% in oil) 0.0050 and vitamins
Salt 1.6500
Butt er flavor 0.0200
Stabilizer(d) 1.0000
Stabilizer(e) 0.4000
Water 76.6743
Potassium sorbate 0.1300 Sodium benzoate 0.1000 Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057
(b), (c), (d) and (e): See Example I.
Example VII This example describes the preparation of a mushroom-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The principal difference is that flavors other than butter are added.
The spread is made from the following materials which are employed in the amounts listed:
Amount Ingredient (parts by wt.)
Corn oil(a) 19.4000
Mono- and diglycerides(b) 0.5000 Polysorbate 60(c) 1.1000
(a), (b), (c), (d) and (e): see Example I (i) Beatrice Nature Tone (j) McCormick (k) McCormick. Amount
Ingredient (parts by wt.) Caramel color 1.0000 Salt 2.0000 Mushroom powder (i) 2.0000
Onion powder(j) 0.5000 White pepper(k) 0.5000
Stabilizer(d) 1.0000 Stabilizer(e) 0.4000
Water 72.4493
Potassium sorbate 0.1300 Sodium benzoate 0.1000 Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057
Example VIII This example describes the preparation of a garlic-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that flavor other than butter is added.
The spread is made from the following materials which are employed in the amounts listed:
Amount Ingredient (parts by wt.)
Corn oil(a) 19.4000
Mono- and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Beta carotene (30% in oil) 0.0050 and vitamins
Salt 2.0000
Garlic powder(1) 4.5000 Garlic flavor(m) 0.5000 Stabilizer(d) 1.0000
(a), (b), (c), (d) and (e): see Example I
(l) McCormick
(m) D & O Spisoseal. Amount Ingredient (parts by wt.)
Stabilizer(e) 0.4000
Water 71.4493
Potassium sorbate 0.1300 Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
Example IX This example describes the preparation of a bluecheese flavored, liquid spread according to the present invention. The details of the procedure are the same as. in Example I. The main difference is that a flavor other than butter is added.
The spread is made from the following materials which are employed in the amounts listed:
Amount Ingredient (parts by wt.)
Corn oil(a) 19.4000
Mono- and diglycerides 0.5000 Polysorbate 60(c) 0.1000
Titanium dioxide 0.0300
Salt 2.0000
Blue Cheese spice mix 3.8400
Stabilizer(d) 1.0000 Stabilizer(e) 0.4000
Water 72.4793
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057
(a), (b), (c), (d) and (e): see Example I
(n) Hidden Valley Ranch Style, The H.R.V. Company. Example X This example describes the preparation of a sour cream flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that a flavor other than butter is added.
The spread is made from the following materials which are employed in the amounts listed.
Amount Ingredient (parts by wt.)
Corn oil(a) 19.4000
Mono- and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Titanium dioxide 0.1300 Salt 2.0000
Sour cream powder(o) 1.2000
Stabilizer(d) 1.0000
Stabilizer(e) 0.4000
Water 75.3693
Potassium 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
(a), (b), (c), (d) and (e): see Example I (o) Borden sour cream powder #66.
Example XI This example describes the preparation of a baconflavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The main difference is that bacon flavor is employed.
The spread is made from the following materials which are employed in the amounts listed: Amount
Ingredient (parts by wt. ) Corn oil(a) 19.4000
Mono- and diglycerides(b) 0.5000
Polysorbate 60(c) 0.1000
Caramel color 1.5000
Salt 2.0000
Artificial bacon flavor (P) 1.0000
Stabilizer ( d) 1.0000
Stabilizer(e) 0.4000
Water 73.8493
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150
Calcium disodium EDTA 0.0057
(a), (b), (c), (d) and (e): see Example I (p) alex fries #2300.
Example XII This example describes the preparation of a yogurt-flavored, liquid spread according to the present invention. The details of the procedure are the same as in Example I. The principal different is that a different flavor is employed.
The spread is made from the following material which are employed in the amounts listed:
Amount Ingredient (parts by wt.)
Corn oil(a) 19.4000
Mono- and diglycerides(b) 0.5000 Polysorbate 60(c) 0.1000 Titanium dioxide 0.0300 Salt 1.6500
(a), (b), (c), (d) and (e): see Example I (q) alex fries #800. Amount Ingredient (parts by wt. )
Artificial yogurt flavor(q) 1.0000 Stabilizer(d) 1.0000 Stabilizer(e) 0.4000
Water 73.8243
Potassium sorbate 0.1300
Sodium benzoate 0.1000
Phosphoric acid 0.0150 Calcium disodium EDTA 0.0057
The above description is for the purpose of teaching the person skilled in the art how to practice the present invention. This description is not intended to detail all of the obvious modifications and variations of the invention which will become apparent upon reading. However, applicants do intend to include all such obvious modifications and variations within the scope of their invention which is defined by the following claims.

Claims

C L A I M S
1. A process for preparing a low-fat, liquid spread, such as a butter-flavored spread, which comprises: preparing an oil-in-water emulsion by admixing a dispersed phase comprising less than 40% fat based on the weight of the emulsion, with a continuous aqueous phase, including a stabilizer, and an emulsifier system comprising a combination of lipophilic emulsifier and a hydrophilic emulsifier, the relative and total amounts of the emulsifiers and stabilizer being effective to provide a stable emulsion and a product which is liquid at about 40°F; and homogenizing the emulsion under conditions effective to form a stable product which is liquid at about 40°F.
2. A process according to claim 1, wherein the lipophilic emulsifier and other fat-soluble components are blended with the fat at a temperature effective to provide a uniform blend, prior to preparing the emulsion.
3. A process according to claim 1 or 2, wherein all of the ingredients are thoroughly blended prior to emulsification, and preferably the blended ingredients are homogenized at a temperature of from 110° to 190 °F.
4. A process according to any one of claims 1 to 3, wherein the emulsion is rapidly cooled to a temperature below 70°F. after homogenization.
5. A process according to any one of the preceding claims, wherein the fat comprises a vegetable oil having an SFI profile within the following ranges:
50°F. - 0-35%
70°F. - 0-25%
92°F. - <8%, and preferably the fat comprises from 10 to 30% of the total weight of the spread.
6. A process according to any one of the preceding claims, wherein the spread exhibits a Brookfield viscosity of less than 15,000 centipoises when measured at 40°F. with a number 3 spindle rotated at 10 rpm.
7. A process according to any one of the preceding
CASE SBI-102/104 claims, wherein the emulsifier system is present in an amount of from 0.1 to 4.0%, based on the total weight of the spread, and each of the lipophilic and hydrophilic emulsifiers are present at levels of at least 0.025% on the same basis.
8. A process according to any one of the preceding claims, wherein the hydrophilic emulsifier has an HLB of from 11 to 17 and comprises polyoxyethylene (20) sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate or mixtures of these.
9. A process according to any one of the preceding claims, wherein the lipophilic emulsifier has an HLB of less than 7 and comprises one or more of mixed fatty acid monoglycerides; mixed fatty acid diglycerides; mixtures of fatty acid mono- and diglycerides; lipophilic glycerol esters; glycerol esters including glyceryl monooleate, glyceryl dioleate, glyceryl monostearate, glyceryl distearate, glyceryl monopalmitate, and glyceryl dipalmitate; lactylated esters including glyceryl-lacto esters of fatty acids; propylene glycol esters including propylene glycol monopalmitate, propylene glycol monostearate, and propylene glycol monooleate; sorbitan esters including sorbitan monostearate, sorbitan trioleate, sorbitan tripalmitate, sorbitan tristearate, and sorbitan sesquioleate; fatty acids and their soaps including stearic acid, palmitic acid, and oleic acid.
10. A process according to any one of the preceding claims, wherein the stabilizer is a hydrophilic colloid consisting of locust bean gum, gelatin, pectin, microcrystalline cellulose, carageenin, guar gum, alginate, xanthan gum, soy protein isolate, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose, dextrins or starch, or mixtures of these, and preferably the stabilizer comprises from 0.1 to 3.0% based on the total weight of the total composition.
PCT/US1980/001536 1979-11-19 1980-11-14 Low-fat liquid spread and process WO1981001353A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US06/095,643 US4273790A (en) 1979-11-19 1979-11-19 Low-fat liquid spread and process
US06/095,645 US4292333A (en) 1979-11-19 1979-11-19 Low-fat, butter-flavored, liquid spread and process
US95643 1987-09-14

Publications (1)

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WO1981001353A1 true WO1981001353A1 (en) 1981-05-28

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AU (1) AU538724B2 (en)
DE (1) DE3043656A1 (en)
DK (1) DK492980A (en)
ES (1) ES496984A0 (en)
FI (1) FI67993C (en)
FR (1) FR2469876B1 (en)
GB (1) GB2066641B (en)
IT (1) IT1134322B (en)
MX (1) MX6753E (en)
NL (1) NL8006316A (en)
SE (1) SE450452B (en)
WO (1) WO1981001353A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2565465A1 (en) * 1984-06-11 1985-12-13 Unilever Nv LOW FAT CONTENT SPREADS CONTAINING EMULSION DESTROYERS
EP0496466A2 (en) * 1991-01-23 1992-07-29 Unilever N.V. Edible spread
WO1996028980A1 (en) * 1995-03-20 1996-09-26 The Procter & Gamble Company Flavored cooking oil having reduced room aroma

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004056199A1 (en) * 2002-12-19 2004-07-08 Beisel Guenther Preparation for reducing the appetite, producing a satiated feeling and/or for weight loss in children
AU2003304158A1 (en) * 2003-05-27 2005-01-21 Unilever Plc Method for preparing a gelled food product and semi-finished product for use in the method

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US3350209A (en) * 1965-04-07 1967-10-31 Germantown Mfg Company Stabilized topping
US3479190A (en) * 1966-05-23 1969-11-18 Hercules Inc Edible compositions and process
US3533802A (en) * 1967-03-02 1970-10-13 Cpc International Inc Sugar-shortening emulsion and process of making same
US3695889A (en) * 1970-06-05 1972-10-03 Avoset Food Corp Emulsifier system for substitute dairy products
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
US4238520A (en) * 1979-06-28 1980-12-09 Scm Corporation Low-fat comestible spread substitutes

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ES336574A1 (en) * 1966-03-08 1968-08-16 Grace W R & Co A method of preparing a plastic low-fat content food spread
DE2006418C3 (en) * 1970-02-12 1973-10-25 Fuji Oil Co. Ltd., Osaka (Japan) Protein-free base for the production of whipped cream and the use of the base for the production of oil in water emulsions
GB1335502A (en) * 1972-01-10 1973-10-31 Top Scor Products Frozen confection stabilizer systems

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Publication number Priority date Publication date Assignee Title
US3117010A (en) * 1960-08-26 1964-01-07 Atlas Chem Ind Liquid shortening emulsions
US3223532A (en) * 1963-08-06 1965-12-14 Grace W R & Co Emulsions for food use
US3350209A (en) * 1965-04-07 1967-10-31 Germantown Mfg Company Stabilized topping
US3479190A (en) * 1966-05-23 1969-11-18 Hercules Inc Edible compositions and process
US3533802A (en) * 1967-03-02 1970-10-13 Cpc International Inc Sugar-shortening emulsion and process of making same
US3695889A (en) * 1970-06-05 1972-10-03 Avoset Food Corp Emulsifier system for substitute dairy products
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
US4238520A (en) * 1979-06-28 1980-12-09 Scm Corporation Low-fat comestible spread substitutes

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2565465A1 (en) * 1984-06-11 1985-12-13 Unilever Nv LOW FAT CONTENT SPREADS CONTAINING EMULSION DESTROYERS
EP0496466A2 (en) * 1991-01-23 1992-07-29 Unilever N.V. Edible spread
EP0496466A3 (en) * 1991-01-23 1992-08-19 Unilever N.V. Edible spread
US5656322A (en) * 1991-01-23 1997-08-12 Van Den Bergh Foods Co., Division Of Conopco Inc. Edible spread with aqueous phase with non-gelling thickener system and low protein content
WO1996028980A1 (en) * 1995-03-20 1996-09-26 The Procter & Gamble Company Flavored cooking oil having reduced room aroma

Also Published As

Publication number Publication date
DE3043656A1 (en) 1981-08-20
FR2469876A1 (en) 1981-05-29
NL8006316A (en) 1981-06-16
ES8204463A1 (en) 1982-05-01
GB2066641A (en) 1981-07-15
FI67993B (en) 1985-03-29
AU6451680A (en) 1981-05-28
IT8026049A0 (en) 1980-11-17
GB2066641B (en) 1984-04-26
IT1134322B (en) 1986-08-13
SE8007997L (en) 1981-05-20
MX6753E (en) 1986-06-25
FI67993C (en) 1985-07-10
AU538724B2 (en) 1984-08-23
SE450452B (en) 1987-06-29
FI803590L (en) 1981-05-20
ES496984A0 (en) 1982-05-01
DK492980A (en) 1981-05-20
FR2469876B1 (en) 1985-09-06

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