WO1994015486A2 - Procede de preparation d'un produit alimentaire emulsifie pauvre en calories et produit alimentaire fabrique a l'aide de ce procede - Google Patents

Procede de preparation d'un produit alimentaire emulsifie pauvre en calories et produit alimentaire fabrique a l'aide de ce procede Download PDF

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Publication number
WO1994015486A2
WO1994015486A2 PCT/DK1993/000429 DK9300429W WO9415486A2 WO 1994015486 A2 WO1994015486 A2 WO 1994015486A2 DK 9300429 W DK9300429 W DK 9300429W WO 9415486 A2 WO9415486 A2 WO 9415486A2
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Prior art keywords
mixture
process according
starch
native
range
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PCT/DK1993/000429
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English (en)
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WO1994015486A3 (fr
Inventor
Tom Poulsen
Kurt ØSTERGÅRD
Mogens Nielsen
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Danish Crown Incorporated A/S
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Priority to AU58315/94A priority Critical patent/AU5831594A/en
Publication of WO1994015486A2 publication Critical patent/WO1994015486A2/fr
Publication of WO1994015486A3 publication Critical patent/WO1994015486A3/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • a PROCESS FOR MAKING A CALORIE-REDUCED EMULSIFIED FOOD PRO ⁇ DUCT AND AN EMULSIFIED FOOD PRODUCT MADE BY THE PROCESS
  • the present invention relates to emulsified food products, in particular to calorie-reduced food products which are oil-in- water emulsions such as salad dressings or mayonnaises.
  • calorie-reduced food products which are oil-in- water emulsions such as salad dressings or mayonnaises.
  • a novel process for the manufacturing of such products having essentially similar or even better textural and sensory characteristics as compared to conventional high- fat emulsified products.
  • Food products which are oil-in-water emulsions include mayon ⁇ naises, creamy salad dressings, sauces such as bearnaise sauce, hollandaise sauce and certain types of creamy spreads, e.g. chocolate spreads.
  • food products of this type are emulsions comprising a dispersed phase of a fatty acid-containing substance such as e.g. a vegetable oil, one or more emulsifying agents and a conti ⁇ nuous aqueous phase optionally comprising one or more ingre- dominant species selected from acidifying agents, sweetening agent, salt, thickening or stabilizing agents, preserving agents and flavouring agents.
  • the amount of the dispersed phase in commercial oil-in-water emulsion food products varies i.a. according to the product type.
  • commercially available mayonnaises may typically have a content of oil or fat which is in the range of 50-80 wt% calculated on the product.
  • Mayonnaises having a content of oil or fat which is in the range of 30-50 wt% are frequ ⁇ ently referred to as "light mayonnaises”.
  • the majority of available salad dressings have oil or fat contents in the range of 20-50 wt% and sauces and emulsified spreadable products fat contents typically being in the range of 30-50 wt%.
  • Such salad dressings and spreadable products having fat or oil contents in the range of 20-30 wt% are also commonly referred to as "light" products.
  • a relatively high amount of the dis ⁇ persed fat phase is critical for the attainment of the de ⁇ sired textural and sensory characteristics which are associa ⁇ ted with conventional mayonnaises, salad dressings and sau ⁇ ces.
  • the consumer acceptability of such oil-in-water emulsion food products may be assessed according to criteria which are related to the high amount of dispersed fat or oil: viscosi ⁇ ty, texture, mouth feel, colour and flavour, the acceptabili ⁇ ty level of which may vary depending on the particular pro ⁇ duct type.
  • WO 91/15967 is disclosed a process for making a stably emulsified food product comprising mixing in one step 1-30 wt% of an edible fat, an emulsifying agent and an aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingre- der comprising native dietary fiber and native starch.
  • acceptable emulsified products may be obtained, although the vegetable ingredient may confer to the products a certain sensory recognizable grittiness and the products may acquire a light, transparent appearance which e.g. makes a mayonnaise prepared according to this process, less suitable as an ingredient in meat- and/or vegetable-containing mayonnaise salads.
  • the conventional process of preparing oil-in-water emulsion food products involves a one-step mixing of the ingredients under emulsification conditions. This mixing may be performed at ambient temperatures or the mixture of ingredients may be heated during emulsification. It has been disclosed that traditional high-fat emulsified products having improved stability and/or viscosity charac ⁇ teristics may be obtained by using a two-step manufacturing process including as a first step the preparation of a paste ⁇ like pre-emulsion comprising part of the dispersed phase and the aqueous phase with dissolved and suspended ingredients, • followed by a second emulsification step in which the remai ⁇ ning part of the oil is added. The pre-emulsion resulting from the above first step may be heated to 60-70°C. Such processes are disclosed in SU 4.412.277, SU 626.755 and JP 72/15735.
  • a fat-reduced, stably emulsified food product having the desired characteristics associated with corresponding high-fat products can be obtained by a manufacturing process whereby a first mixture comprising all of the dispersed phase and part of the aqueous phase contain- ing an emulsifying agent and a thickening/stabilizing agent is mixed under emulsification conditions with a second mix ⁇ ture comprising the remainder of the aqueous phase.
  • the present invention relates in one aspect to a process for making a stably emulsified food product compris ⁇ ing a dispersed phase of a fatty acid-containing substance in a continuous aqueous phase, the process comprising (a) pre ⁇ paring a first mixture containing all of the dispersed phase and part of the aqueous phase, (b) thermally treating said first mixture, (c) providing a second mixture comprising the remaining of the aqueous phase and (4) mixing under emulsifi- cation conditions the first and the second mixture.
  • the invention provides a stably emulsi ⁇ fied food product obtainable by the process as defined here ⁇ in, comprising 1-50 wt% of a dispersed phase of a fatty acid- containing substance, at least one emulsifying agent and 50- 99 wt% of a continuous aqueous phase containing at least one thickening or stabilizing agent, said product having a dyna ⁇ mic viscosity as measured at a temperature of about 15°C by means of a Bohlin Rheometer System which is in the range of 100 to 500 Pa.s at a strain (amplitude/Hertz) which is in the range of 0 to 100.000 and a cohesiveness which is at the most 4 mm/second as measured by means of a SetamaticTM Model 172006 penetro eter using a loadcell of 50 g with a surface area of 9.62 cm 2 .
  • a first step of the process comprises the preparation of a first mixture which contains 1 to 80 wt% of an edible fatty acid-containing substance and 20 to 99 wt% of an aqueous phase containing at least one emulsifying agent and at least one thickening/- stabilizing agent which is more than 90% water soluble.
  • the first mixture as prepared in step (a) of the present method more preferably has a content of fatty acid- containing substance which is at the most 25 wt% such as at the most 20 wt% or at the most 15 wt% and most preferably one of at the most 10 wt% including contents of at most 8 wt% or at the most 6 wt%.
  • the emulsifying agent(s) which may be used in the aqueous phase of the above first mixture include any edible emulsi ⁇ fying agent which, when added to this mixture, results in a stably emulsified product.
  • potentially useful emulsifying agents include proteins and lecithin-containing emulsifying agents.
  • a suitable emulsifying agent may preferably be a protein or a mixture of proteins selected from a milk protein including casein or a caseinate and whey proteins, a vegetable protein such as soy protein and non-milk animal proteins such as albumin or globins.
  • One useful emulsifying agent is dried whey containing the naturally occurring whey proteins and possibly the natural content of lactose, fat and minerals.
  • egg yolk or egg yolk lecithin are used in the manufacturing of mayonnaises, salad dressings and mayonnai ⁇ e- based sauces such as bearnaise and hollandaise sauces and may also be used in the preparation of the present first mixture.
  • the egg yolk emulsifying agent may be in the form of liquid egg yolks, frozen or dried egg yolks, liquid whole eggs, frozen or dried whole eggs or mixtures of such egg yolk products.
  • other useful emulsifying agents include agents selected from vegetable lecithin such as soybean lecithin and edible oil-in-water emulsifying agents which are fatty acid derivatives such as glycerol partial fatty acid esters including as examples glycerol monostearate and glycerol distearate or mixtures of such emulsifiers.
  • the aqueous phase of the first mixture contains at least one thickening or stabilizing agent.
  • thickening or stabilizing agent is used to describe viscosity enhancing polysaccharide hydrocol- loids which are more than 90% water soluble and which are typically selected from modified starches, partially hydroly- zed starches, alginic acids and alginic acid-containing substances including salts or esters thereof, water soluble cellulose derivatives such as carboxymethylcellulose and hydroxypropyl methylcellulose, vegetable or microbially derived gums, pectins, carrageenans and mucilages.
  • starches When used as thickening/stabilizing agents in emulsified food products, starches are typically starches which have been modified e.g. by heating with the addition of chemical rea- gents. Such a treatment may result in starch products having technologically advantageous properties such as thin-boiling or chlorinated starches.
  • modified star ⁇ ches which are commonly used as thickening/stabilizing agents in emulsified food products include acetylated distarch adipate, acetylated distarch phosphate and hydroxypropyl distarch phosphate.
  • starches which have been partially hydrolyzed e.g. by acid or base treatment or en- zymatically may be useful thickening agents in the present process. Such hydrolyzed starches are typically referred to as dextrins or maltodextrins.
  • thickening/stabilizing agents for industrial manufacturing of emulsified food products are a mixture of vegetable and/or microbially derived hydrocol- loids.
  • a thickening/stabilizing agent mixture may comprise one or more modified starches and one or more highly water soluble dietary fiber components selected from guar gum, xanthan gum, locust bean gum (LBG) and pro- pylene glycol alginate (PGA) .
  • the amount of thickening/stabilizing agent(s) which is added to the first mixture depends on the types of agents selected. Typically, the amount will be in the range of 1 to 15 wt%, calculated on the mixture, a preferred amount being in the range of 5 to 10 wt%.
  • a preferred suitable thickening/stabi ⁇ lizing agent mixture may e.g. be one comprising a mixture of one or more modified starches such as an acetylated starch adipate and a hydroxypropyl distarch phosphate, and one or more vegetable and/or microbial hydrocolloids such as xanthan gum, PGA and LBG. In such a mixture the ratio between the vegetable/microbial hydrocolloids and the modified starches is typically in the range 1:10 to 1:1 such as in the range of 1:9 to 1:2 or in the range of 1:5 to 1:3.
  • the mixing of the ingredients making up the first mixture may be carried out in one step whereby all of the ingredients are transferred to a mixing tank provided with suitable mixing or agitating means or the mixing may be carried out in two or more steps whereby pre-mixtures comprising only part of the ingredients are provided, followed by a mixing of these pre- mixtures to obtain the first mixture as defined herein.
  • a first pre-mixture comprising all of the fatty acid-containing substance, vege ⁇ table/microbial hydrocolloids and an emulsifying agent, the latter ingredients being in powder form, and optionally other dry ingredients such as flavouring agents, is prepared initi ⁇ ally by mixing these ingredients in a mixing tank under agitation until a homogeneous mixture is obtained.
  • a second pre-mixture is prepared separately by suspending modified starches and optionally dissolving salt and sugar in water in a suitable mixing tank provided with high speed mixing means. Finally, the resulting pre-mixtures are brought together and mixed until a homogeneous first mixture is obtained.
  • the cooling step may preferably be carried out by a more accelerated cooling e.g. in a water-jacketed vessel under circulation of cold water or by keeping the heated mixture under refrigeration conditions or at temperatures below 0°C.
  • the cooling step is carried in the cooling section of a scraped-surface heat exchanger in which liquid ammonia at a temperature of -20°C is being circulated.
  • the mixture to be cooled is e.g. kept in this cooling section until a temperature of 5-7°C is reached.
  • the first mixture is transferred to a suitable emulsification apparatus such as e.g. a KORUMATM colloid mill system.
  • a suitable emulsification apparatus such as e.g. a KORUMATM colloid mill system.
  • the process as defined herein is one wherein the aqueous phase of the first mixture further contains 0.1 to 20 wt% dry matter of a vege ⁇ table ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:19 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredi ⁇ ent dry matter when determined as non-starch polysaccharari- des, and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter.
  • non-starch polysaccharide material of plant origin being less than 50% water soluble and which resists digestion by the human alimentary enzymes and which is essentially in the form in which it is present in the plant and which has not been subjected to any substantial chemical or enzymatic modification.
  • water soluble is related to the enzymatic method for simultaneous determina ⁇ tion of soluble and insoluble fiber published by the Associa ⁇ tion of Official Analytical Chemists (AOAC) in J. Assoc. Official Anal. Chem. , 1985, ⁇ _8 , No. 4.
  • a product according to the invention comprises in the aqueous phase a vegetable ingredi ⁇ ent having a dry matter dietary fiber content which is at least 10 wt%.
  • a vegetable ingredient having a consi ⁇ derably higher dietary fiber content such as at least 15 wt%, may be preferable.
  • starch is defined as a naturally occurring, high-polymeric carbohydrate occurring in plant materials in the form of white granules, usually made up of both a linear polymer (amylose) and a branched polymer (amylopectin) .
  • the many botanical varieties of starch exhibit differences with respect to their physical characteristics and chemical compo ⁇ sition.
  • Starch granules from grains such as rice and maize vary between 3 and 20 ⁇ m with respect to the average size of their largest diameter, and those from roots and tubers such as tapioca, arrowroot or potatoes between 10 and 100 ⁇ m.
  • rice starch has an average granule size of about 4 ⁇ m, maize starch one of about 14 ⁇ m and potato starch one of about 100 ⁇ m.
  • Starch granules swell progressively in water as the tempe- rature is raised into the range of 60-70°C. This swelling phenomenon is an indication of the binding of water to the starch. Above this temperature level, the granules undergo gelatinization whereby a paste or sol is formed. In general, small granules swell and gelatinize more slowly and at a higher temperature than large granules. The structure of the individual granules may be disrupted by mechanical means. After rupture, the granules tend to swell and gelatinize even in cold water. Large granules, such as those of potato starc- h, are more fragile than small granules of e.g. rice starch. Starches which have been pre-gelatinised by heat treatment and subsequently dried swell readily at temperature levels below that indicated above for non-treated starches.
  • native starch of plant tubers and plant roots have a high water binding capa- city which make such vegetable materials useful in the pre ⁇ sent invention.
  • potato starch has the highest water binding capacity of any starch which is assumed to be due to a low degree of association between the starch molecu ⁇ les hereof.
  • dietary fiber-containing vegetable ingredients comprising at least 50 wt% of native starch in the dry matter are useful ingredients in the present inven ⁇ tion.
  • the proportion of starch is at least 60 wt% and even more preferred that it is at least 70 wt%.
  • the starch of the vegetable ingredient is native starch.
  • the term "native" indicates that the starch is substantially in the form in which it is present in the fresh plant material and that it has not to any substantial extent been chemically or enzyma- tically modified.
  • the weight ratio between native dietary fiber and native starch in the vegetable ingredient as defined herein is in the range of 1:19 to 1:1.
  • a preferred dietary fiber:starch ratio is in the range of 1:19 to 1:2, more preferred in the range of 1:15 to 1:3 and most preferred in the range of 1:10 to 1:4.
  • the vegetable ingredient is a native non-fractionated plant material preferably one which is selected from the group consisting of plant tuber materials, plant root materials, cereal grains and dicotyle ⁇ donous plant seeds.
  • non- fractionated is used to indicate that the composition of the dry matter of the plant material as used is substantially unaltered relative to the composition of the plant material in its fresh state.
  • Useful native non-fractionated plant materials include plant materials which are in the fresh state and having an inherent water content which is preferably at least 70 wt% such as fresh plant tuber materials and plant root materials.
  • Typical examples of fresh tuber materials are potatoes and useful plant root materials include tapioca roots, cassava roots and arrowroots.
  • such fresh plant materials are in a pre-cooked form. It is contemplated that i.a. the swelling of starch resulting from the pre-cooking step in ⁇ creases the water binding capability of the vegetable ingre- ' host. Furthermore, the pre-cooking will result in a tender or soft texture of the material which facilitates an optio ⁇ nally required comminution step.
  • Suitable time/temperature conditions for pre-cooking varies according to the type of vegetable material.
  • peeled potatoes are pre- cooked by boiling in open air for about 20 minutes or in a pressure cooker for a time period sufficient to obtain the same tenderness as that obtained by the above open air boi ⁇ ling.
  • the vegetable ingre-thaliana is selected from dry non-fractionated plant materials having e.g. a water content which is at the most 20 wt%.
  • dry materials may be selected from plant tuber materials, plant root materials, cereal grains and dicotyledonous plant seeds having a content of dietary fiber and starch as defined herein.
  • suitable dry plant materials include dried pre-cooked potatoes, lentils, wheat kernels, rye ker ⁇ nels, barley groats and wheat wholemeal.
  • a further useful vegetable ingredient as defined herein may be a mixture of a separated native starch component and a separated native dietary fiber component which is less than 50% water soluble.
  • a vegetable ingredient may be a mixture of a separated native starch component such as separated potato starch, arrowroot starch or grain starch and a separated native dietary fiber component e.g. being selec- ted from potato fiber, beet fiber, pea fiber, soy hulls, potato pulp or fruit pulp.
  • potato pulp is defined as the potato waste material remaining when starch has been partially extracted from the raw potatoes in an industrial potato starch manufacturing process.
  • a further useful vegetable ingredient as it is defined herein is obtainable by supplementing a native non-fractionated plant material of which the dry matter proportion of native dietary fiber is less than 5 wt% with a sufficient amount of native dietary fiber being less than 50% water soluble, or by supplementing a native non-fractionated plant material of which the dry matter proportion of native starch is less than 50 wt% with a sufficient amount of native starch.
  • the term "sufficient amount" is used to indicate that the amount of native dietary fiber or native starch with which the plant material is supplemented is an amount result ⁇ ing in a proportion of dry matter native dietary fiber which is at least 5 wt% or a dry matter native starch proportion which is at least 50 wt%.
  • such supplementing starch or dietary fiber materials may be any material comprising native starch or native dietary fiber, optionally in the form of materials comprising native starch or native dietary fiber which has been separated from the source plant material.
  • a useful starch-containing supplementing ma- terial may e.g. be selected from grain flours including wheat flour and maize flour and separated tuber or root starch such as potato starch or tapioca starch.
  • Useful dietary fiber- containing supplementing materials include potato fiber, potato pulp, beet fiber, pea fiber, soybean fiber and tapioca fiber.
  • a vegetable ingredient as defined herein may be subjected to a comminution by conventional processes such as milling, grinding or .roller treatment resulting in par ⁇ ticle sizes e.g. being in the range of 0.01 to 2.0 mm.
  • Such comminuted ingredients may e.g. be provided in the form of granules, flakes or powder.
  • dry vegetable ingredient as defined above may be added in the dry form to the above first mixture, optionally together with an amount of water corres- ponding at least partially to the balance between the water content of a fresh and a dry plant material.
  • the dry materials may preferably be hydrated prior to use by subject ⁇ ing the materials to a rehydration or a soaking step at ambient temperatures or at an elevated temperature such as in the range of 25-100°C for a period of time required to obtain a suitable rehydration and/or binding of water to the dietary fiber and starch.
  • the rehydration or soaking step is pre ⁇ ferably carried out at an elevated temperature in order to obtain swelling of the starch.
  • a suitable amount of the vegetable ingredient as herein defined is an amount which in a food product prepared in accordance with the invention results in a viscosity, texture, mouth feel, flavour and colour which are associated with corresponding conventional emulsified product types having a fat content in the range of 30-80 wt%.
  • useful amounts of the vegetable ingredient include amounts hereof which are in the range of 0.5-10 wt%, calculated as dry matter.
  • Specific useful embodiments of the invention may involve use of the vegetable ingredient dry matter in amounts which is in the range of 1-5 wt%.
  • the present process for making an emulsified food product comprises in a further step the provision of a second mixture comprising an aqueous phase comprising at least one emulsi ⁇ fying agent.
  • Suitable emulsifying agent(s) may be selected from the above-defined agents. It may, however be preferred to use lecithin-containing emulsifying agents such as egg yolk or egg yolk lecithin.
  • the second mixture may contain further edible ingredients such as one or more thickening/- stabilizing agent(s) selected from those defined above, acidifying agents, sweetening agents, salt, preservatives, antioxidants, colouring agents or flavouring agents.
  • products prepared in accordance with the present process such as mayonnaises, salad dressings and certain types of emulsion-based sauces have a pH in the range of 3.5 to 5.0.
  • a sufficient amount of an edible acidi ⁇ fying agent or a mixture of such agents may be selected from vinegar, citric acid, lactic acid and malic acid.
  • Suitable preservatives may preferably be selected from pre ⁇ servatives which within the pH range as defined above, has an antimicrobial effect on spoilage organisms and pathogenic bacteria.
  • suitable preservatives include sorbic acid, potassium sorbate, sodium benzoate and alkyl parahydoxy benzoates.
  • Flavouring agents which may be added to the above second mixture are selected according to the desired flavour associ ⁇ ated with the particular type of product to be prepared.
  • suitable flavouring agents include mustard, chervil, tarragon, lemon and pepper.
  • the second mixture may be prepared by mixing all of the selected ingredients in one step by transferring the ingre-ists to a suitable mixing vessel provided with agitation and/or mixing means.
  • the second mixture may be provided by adding the ingredients hereof separately to the above first mixture.
  • the emulsifying agent(s) may be added first to the first mixture in the emulsification
  • wt% more preferably at the most 15 wt%, even more preferably at the most 10 wt% such as at the most 8 wt% and in particu ⁇ lar at the most 5 wt% including a product containing at the most 3 wt% of dispersed phase.
  • the consistency of an emulsified food product as defined herein may be characterized by measuring its cohesiveness by means of a suitable penetrometer such as a SetamaticTM Model 17200-6 instrument.
  • a loadcell of a known weight and dimension is allowed to become impressed in a sample of the product, and the movement of the loadcell in mm per second is recorded.
  • a cohesiveness of at the most 4 mm/second is considered as a desirable one, although a cohesiveness measured as defined above of at the most 3 mm/second is preferred.
  • the emulsified products according to the present invention may be used as is or they may be used as ingredients in various food products including salad products in which the emulsified products are mixed with meat and/or vegetable ingredients.
  • Typical examples of such emulsion-based salads are ham salads containing pieces of ham evenly distributed in mayonnaise, "Italian salad” which comprises cooked peas and pieces of carrots distributed in mayonnaise. It has been found that such salads only containing about 5 wt% of fat may be prepared which have the same sensory and textural charac ⁇ teristics as those of a salad based on a mayonnaise contai ⁇ ning 80 wt% mayonnaise.
  • a whipped ingredient comprising water, vegetable fat and suitable stabilizing and emulsifying agents.
  • Such vegetable fat-based whippable ingre ⁇ prodes are also referred to as malgamol products.
  • a whipped ingredient is added to the mayonnaise in an amount which is in the range of 1 to 20 wt% such as e.g. about 5 wt%.
  • Rape seed oil 4.96 wt%
  • KeltrolTM food grade xanthan gum Merck & Co., Inc., Kelko Division, U.S.A.
  • KelcoloidTM Propylene Glycol Alginate Merck & Co., Inc., Kelko Division, U.S.A.
  • the rape seed oil was transferred to a mixing tank provided with agitation means and the dry xanthan gum, propylene glycol alginate, locust bean gum, and NutrilacTM DR-6010 and mustard powder ingredients were mixed with the oil under agitation until a homogeneous suspension was obtained.
  • the water was transferred to an other tank provided with high speed mixing means and the C-floTM 06205, the instant Pureflo ETM, the saccharose and the salt was added and evenly suspen ⁇ ded in the water by operating the high speed mixer for about 10 minutes.
  • the above dry ingredient/oil suspension was subsequently transferred to the tank containing the aqueous suspension and those two suspensions were combined into one by further operating the high speed mixer for about 2 minutes to obtain the first mixture.
  • the thus obtained first mixture was pumped into a scraped- surface heat exchanger and heated to about 90°C for 1-3 minutes.
  • the modified starch is gelatinised and the gums and propylene glycol alginate under ⁇ goes thickening and/or gelling.
  • the thickened first mixture was subsequently pumped into the cooling section (the perfector) of the heat exchanger which was cooled by the circulation of ammonia to about -10°C and the cooling of the heat treated first mixture was conti ⁇ nued until a temperature of about 5-7°C was obtained herein.
  • Lactic acid 80% 2.81 wt%
  • Emulfluid ETM Emulfluid ETM, Lucas Meyer, Copenhagen, Denmark containing >56 wt% of phospholipids
  • the above cooled first mixture was transferred from the scraped-surface heat exchanger to a KORUMATM colloid mill emulsification apparatus by means of vacuum and while operat ⁇ ing the apparatus the ingredients of the second mixture was added in the following sequence: (i) the egg yolk, the lecit ⁇ hin and the ⁇ -carotene and after 2-4 minutes the remaining ingredients and the emulsification process was continued for about 2 minutes to obtain a mayonnaise having a fat content of about 5 wt%.
  • a mayonnaise can be prepared based on the recipe as defined in Example 1 except that the following ingredients are repla ⁇ cing a corresponding amount of water in the first mixture:
  • the mayonnaise is prepared essentially as described in Examp ⁇ le 1.
  • the ham salad was prepared in accordance with the following recipe:
  • a commercial malgamol product (Taffel Foods, Taar ⁇ , Den ⁇ mark) comprising 25 wt% vegetable fat, water, stabilizing agents (E401 and E465) , emulsifying agents (E322, E471 and E435, saccharin and salt
  • the mayonnaise was that prepared in Example 1.
  • the Ermol was whipped to give a white stable foam.
  • the mayonnaise and the whipped Ermol was mixed in a mixing tank provided with agita ⁇ ting means and the ham was cut into pieces and blended evenly into the mayonnaise/Ermol mixture to give the ham salad.

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  • Engineering & Computer Science (AREA)
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Abstract

L'invention concerne un procédé de fabrication de produits alimentaires émulsifiés contenant une phase grasse dispersée et une phase aqueuse, ledit procédé consistant à préparer un premier mélange contenant la totalité de la phase dispersée et une partie de la phase aqueuse, à traiter thermiquement le premier mélange et à mélanger, dans des conditions d'émulsionnement, le premier mélange résultant et le deuxième mélange contenant le reste de la phase aqueuse. Le procédé selon l'invention est particulièrement utile pour la préparation de mayonnaise pauvre en caloires, destinée à accompagner la viande et les crudités.
PCT/DK1993/000429 1993-01-07 1993-12-20 Procede de preparation d'un produit alimentaire emulsifie pauvre en calories et produit alimentaire fabrique a l'aide de ce procede WO1994015486A2 (fr)

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Application Number Priority Date Filing Date Title
AU58315/94A AU5831594A (en) 1993-01-07 1993-12-20 A process for making a calorie-reduced emulsified food product and an emulsified food product made by the process

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DK0015/93 1993-01-07
DK9315A DK1593D0 (da) 1993-01-07 1993-01-07 Emulsionsproces

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WO1994015486A2 true WO1994015486A2 (fr) 1994-07-21
WO1994015486A3 WO1994015486A3 (fr) 1994-09-15

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LT4392B (lt) 1996-11-27 1998-10-26 Akcinė Bendrovė "Kauno Pienas" Dietinis majonezas ir jo gamybos būdas
WO2000030473A1 (fr) * 1998-11-25 2000-06-02 Lekic Mirjana Mayonnaise renfermant de l'huile d'olive et du lactoserum
WO2005023018A1 (fr) * 2003-09-10 2005-03-17 Unilever N.V. Composition alimentaire
WO2010030221A1 (fr) * 2008-09-09 2010-03-18 Lyckeby Culinar Ab Fibre alimentaire provenant du tapioca

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WO1991015967A2 (fr) * 1990-04-26 1991-10-31 Danish Crown Incorporated A/S Produit alimentaire pauvre en calories transforme en emulsion stable, procede de fabrication de ce produit et composition d'ameliorat ion de la texture utilisee dans la fabrication de ce produit

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
LT4392B (lt) 1996-11-27 1998-10-26 Akcinė Bendrovė "Kauno Pienas" Dietinis majonezas ir jo gamybos būdas
WO2000030473A1 (fr) * 1998-11-25 2000-06-02 Lekic Mirjana Mayonnaise renfermant de l'huile d'olive et du lactoserum
WO2005023018A1 (fr) * 2003-09-10 2005-03-17 Unilever N.V. Composition alimentaire
AU2004269874B2 (en) * 2003-09-10 2007-09-20 Unilever Plc Food composition
WO2010030221A1 (fr) * 2008-09-09 2010-03-18 Lyckeby Culinar Ab Fibre alimentaire provenant du tapioca

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DK1593D0 (da) 1993-01-07
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