WO1999065330A1

WO1999065330A1 - Edible products and formulations

Info

Publication number: WO1999065330A1
Application number: PCT/AU1999/000476
Authority: WO
Inventors: Brad Alexander Forrest; Rodney John Somerville
Original assignee: Germantown International Limited
Priority date: 1998-06-15
Filing date: 1999-06-15
Publication date: 1999-12-23
Also published as: AUPP409798A0

Abstract

The invention provides edible products having at least two layers of different composition, at least one of the layers being a gelled layer, the edible products being formed from a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in the water. The invention also provides formulations and processes for preparing the edible products. The processes include the steps of (a) providing a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in the water, (b) heating the substantially uniform composition to a temperature at which the substantially uniform composition separates into two layers, and (c) causing at least one of the layers to gel.

Description

Edible Products and Formulations

Technical Field

The present invention relates to edible products, to formulations for use in preparing edible products, and to processes for their preparation. Background of the Invention

There is a constant consumer demand for novel food products, including novel desserts.

For example, edible products which consist of two layers of different consistency and/or flavour are known. However, such edible product are typically produced from separate compositions which are formed into separate layers in the final product at a late stage of processing. Thus, such products tend to be relatively inconvenient to produce on a large scale. There remains a need for an edible product which consists of two separate layers, but which may be formed from a single fluid composition.

It is therefore an object of the present invention to provide an edible product comprising two layers formed from a single fluid composition, and to provide a process for the preparation of such an edible product.

Summary of the Invention

According to a first form of the present invention there is provided an edible product having at least two layers of different composition, at least one of said layers being a gelled layer, said edible product being formed from a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in the water.

According to a second form of the present invention there is provided a formulation for preparing an edible product having at least two layers of different composition, at least one of said layers being a gelled layer, said formulation including at least one gel-forming hydrocolloid and at least one fat.

According to a third form of the invention there is provided a process for preparing an edible product including the steps of (a) providing a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in said water, (b) heating said substantially uniform composition to a temperature at which said composition separates into two layers, and (c) causing at least one of said layers to gel.

Detailed Description of the Invention

Surprisingly, it has been discovered by the present inventors that, even where a fat is present as a stable emulsion in an aqueous phase (an oil in water emulsion) adding a hydrocolloid or hydrocolloids to the emulsion and heating causes the substantially uniform composition of the emulsion and the hydrocolloid or hydrocolloids to separate into two distinct layers, one enriched in fat compared to the other. In the absence of the hydrocolloid(s) the same degree of separation does not occur. The present inventors have recognised that this phase separation behaviour may be utilised to good effect in the preparation of novel edible products having desirable appearance and texture properties.

As used herein, the term "fat" means a glyceryl ester of one or more fatty acids, or a mixture of one or more glyceryl esters of one or more fatty acids. Hence the term "fat" as used herein includes substances which are normally solid or substantially solid at 20°C as well as substances which are liquid at 20°C and which are often referred to in the art as "oils" .

The edible product of the first embodiment of the invention contains two layers in each of which a fat is dispersed in water, with one layer containing substantially more fat than the other. The hydrocolloid may be one which is preferentially associated with the layer which is relatively richer in fat, or one which is preferentially associated with the layer which is relatively deficient in fat, or one which is distributed in both layers. Typically, in an edible product or formulation of the invention, the gel-forming hydrocolloid is a hydrophilic or amphoteric hydrocolloid. As used herein, reference to a hydrophilic hydrocolloid is a reference to a hydrocolloid which, in a two-layer composition as described above, is distributed predominantly in the layer which is relatively depleted in fat. A reference to an amphoteric hydrocolloid is a reference to a hydrocolloid which has domains which are incompatible with substances which are insoluble in or immiscible with water and has other domains which are compatible with such substances. Hence, in a two-layer composition as described above, an amphoteric hydrocolloid is distributed in significant amounts in both layers. A fat included in the edible product or formulation of the invention may be a fat of an animal, dairy or vegetable origin. Usually, the fat is a dairy fat. Suitable fats for inclusion in a product or formulation of the invention, or for use in a process of the invention, include dairy fats such as milk fat, anhydrous milk fat, butter and cream; vegetable fats such as coconut oil, cottonseed oil, soybean oil, groundnut oil, palm kernel oil, corn oil, rapeseed oil, sunflower oil, safflower oil, olive oil and hydrogenated, interesterified and fractionated forms of any of the foregoing; and animal fats such as tallow and lard; or mixtures of two or more thereof. Typically, the amount of fat in a product of the first embodiment of the invention is from 2% to about 50% by weight of the total composition, more typically from about 2% to about 20% by weight, still more typically about 8-13 % by weight. In one form of the invention, the fat includes milk fat.

Optionally, an edible product and formulation of the invention may also include one or more components selected from the group consisting ^" of hydrocolloids, natural sweeteners such as sucrose, glucose, fructose or derivatives thereof, artificial sweeteners, buffering agents, emulsifiers, texturing agents, maltodextrins, proteinaceous materials from dairy and/or vegetable sources, fruits (whole, in pieces or pureed), syrups, cocoa, colours and flavours generally known for use in edible products. Optionally, one or more other components present may form a further layer or layers in the edible product, such as when fruit is included, and/or if the edible product further includes cake, pudding, biscuit or the like.

The edible product of the present invention is typically a dessert product, more typically a dairy dessert product. That is, in the edible product of the invention the fat is typically a dairy fat. In the edible product or formulation of the invention a hydrophilic hydrocolloid is typically gellan. In the edible product or formulation of the invention an amphoteric hydrocolloid is typically gelatine.

The edible product or formulation of the invention may include a single gel-forming hydrocolloid; for example, either an amphoteric hydrocolloid or a hydrophilic hydrocolloid. Alternatively, the edible product or formulation of the invention may include two different gel-forming hydrocolloids, such as both an amphoteric hydrocolloid and a hydrophilic hydrocolloid. As a further alternative, the edible product or formulation of the invention may contain an amphoteric hydrocolloid and/or a hydrophilic hydrocolloid together with another hydrocolloid which is neither hydrophilic nor amphoteric.

The amount of hydrophilic hydrocolloid, such as gellan, in an edible product of the first embodiment of the invention is typically in the range of about 0 - 0.5 % by weight of the total composition, more typically from about 0.05 % to about 0.25 % by weight, still more typically about 0.08 to about 0.15 % by weight. An amphoteric hydrocolloid, such as gelatine, when included in an edible product of the first embodiment of the invention, is typically included in an amount of up to about 3 % by weight of the total composition, more typically up to about 1.5 % , even more typically up to about 1 % by weight.

Given the teaching herein, a person of ordinary skill in the relevant art will have no difficulty in determining an appropriate amount of the hydrocolloid or hydrocolloids for inclusion in a product, formulation or process of the invention, in order to obtain an edible product having two layers with the desired consistency, mouthfeel and flavour.

The edible product and formulation of the invention may also include a sequestrant such as sodium hexametaphosphate. However, other sequestrants known for use in food products such as sodium tripolyphosphate, tetrasodium pyrophosphate, EDTA, citric acid, sodium citrate and other citric acid salts, phosphoric acid and calcium phosphate may be used. The amount of sequestrant is generally up to about 0.3 % by weight of the total composition of a dessert of the invention, more typically from about 0.1 % to about 0.25% by weight, still more typically about 0.15 to about 0.20% by weight.

Other components, such as sweeteners, may be used in quantities which are suited to the flavour and texture desired for the dessert. For example, sugar is typically included in an amount of up to 20% by weight of the total composition.

A formulation of the second embodiment of the invention includes components in the same proportions as described above with reference to the composition of an edible product in accordance with the first embodiment, but typically includes less water, or substantially no added water. An edible product of the first embodiment of the invention is prepared by a process of the third embodiment of the invention. Typically, an edible product of the invention is prepared by mixing the components, with agitation, at an elevated temperature, typically 75°C or greater, for a period of time sufficient to effect hydration of the hydrocolloid or hydrocolloids. The mixture of components may be prepared in any convenient way. For example each of the components may be added separately to a suitable container and mixed, or a formulation of the second embodiment may be mixed with a suitable diluent such as water, milk or skim milk, or a preblend of the dry ingredients desired to be included in the edible product may be mixed with one or more fats or fat-containing components, such as cream or any of the other fats exemplified above, and optionally one or more other liquid components. The composition obtained after mixing the components at elevated temperature is then allowed to stand without agitation for a period of time sufficient for the composition to separate at least partially into two layers. Typically, this step is conducted at an elevated temperature of at least 40°C, more typically greater than 80°C. The period of time for which the composition is allowed to stand for separation of the two layers is typically from 5 to 120 minutes, more typically 10 to 60 minutes, even more typically 30 to 40 minutes. The degree of separation of the two layers depends on the time and temperature of the holding step, and the amount of hydrocolloid or hydrocolloids in the composition, and may be varied in order to obtain products having a different appearance or different textural characteristics. During the holding step, an upper layer forms which is relatively richer in the fat, compared to the lower layer. The lower layer contains substantially all of any hydrophilic hydrocolloid present. Where only an amphoteric hydrocolloid is used, it is distributed between both layers. If a hydrophilic and an amphoteric hydrocolloid are included, the amphoteric hydrocolloid is distributed throughout both layers, whereas the hydrophilic hydrocolloid is distributed predominantly in the layer which is relatively depleted in fat.

After the two layers have separated to the desired degree, the composition is then typically cooled to a temperature below which the hydrocolloid or hydrocolloids set. Typically, the cooling is to a temperature of less than 40°C, more typically ambient temperature or less, still more typically about 4°C. The product may then be stored at a temperature below the melting temperature of the hydrocolloid or hydrocolloids, before being consumed or distributed for consumption.

Similarly, a formulation of the second embodiment is used to prepare an edible product in accordance with the invention by mixing the formulation with water and optionally other components such as vegetable fats, milk, cream or other source of milk fat. The mixing is typically with agitation, at an elevated temperature, typically 80°C or greater, for a period of time sufficient to effect hydration of the hydrocolloid or hydrocolloids. Preparation of the edible product then proceeds as described above. The edible product of the present invention consists of an upper layer which is relatively high in fat, creamy in texture and opaque in appearance. The lower layer is relatively low in fat, of a jelly-like texture and less opaque in appearance. Where an amphoteric hydrocolloid such as gelatine is included in the dessert, both layers may be gelled. Where a hydrophilic hydrocolloid is the only hydrocolloid included, only the lower layer will be gelled.

Examples

Example 1

An example of a composition for forming a dairy dessert according to the present invention is as follows:

Ingredient % by weight

Cream (35% fat) 37

Skim Milk Powder 2.6

Sugar 9.5

Gellan Gum 0.11

Gelatine 0.9

Sodium Hexametaphosphate 0.18

Colour As desired

Flavour As desired

Skim milk to 100% Water could be used in place of some or all of the skim milk.

The skim milk or water and the cream are weighed into a mixing vessel. The other components, or alternatively all the dry ingredients separately preblended, are added to the skim milk or water and cream, with agitation. The mix is then heated to 90°C and held at that temperature with agitation for 10 minutes. The resulting substantially uniform composition is then filled into suitable containers, preheated to 90°C, and held at that temperature for from 20 to 30 minutes. During this time, the composition separates into two layers. After the holding time, the containers are cooled to 4°C and stored. On removal from the mould, a dairy dessert is obtained, having two gelled layers one of which is relatively rich in fat, opaque and of creamy texture, and the other layer being relatively low in fat, less opaque and jelly-like in texture. Where a colouring is included, the colour intensity is different in the two layers.

Other examples of compositions for preparing edible products of the invention are as follows.

% by weight

Ingredient Example 2 Example 3

Fresh cream 33.53 33.53

Skim milk 57.43 55.58

Gellan gum 0.15 0

Gelatine 0 2.0

Sodium hexametaphosphate 0.17 0.17

Caster sugar 8.72 8.72

Edible products are prepared from the compositions of Examples 2 and 3 by a process similar to that described above with reference to Example 1. Example 2 is a gellan-only composition which gives an edible product which is gelled only in the lower layer (that is, the layer which is relatively lower in fat content.) Example 3 is a gelatin-only composition which gives an edible product which is gelled in both layers, but in which the two layers have different texture.

The compositions of Examples 1-3 may alternatively be prepared from formulations 5 which include each of the components except the skim milk and/or water. In that case, the formulation is mixed with the skim milk or water and the mix is heated to 90°C and held at that temperature with agitation for 10 minutes, the remaining steps in the preparation of the edible product being as described in Example 1.

The edible product of the present invention is a food product of novel appearance o and texture, which provides consumers with a further choice of edible products, and which is capable of being produced in a more simple way than edible products containing two layers of different composition, which were known prior to the present invention.

Claims

1. An edible product having at least two layers of different composition, at least one of said layers being a gelled layer, said edible product being formed from a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in the water.

2. An edible product according to claim 1 , including a hydrophilic hydrocolloid.

3. An edible product according to claim 1 , including an amphoteric hydrocolloid.

4. An edible product according to claim 1 , including a hydrophilic hydrocolloid and an amphoteric hydrocolloid.

5. An edible product according to claim 2 wherein said hydrophilic hydrocolloid is gellan.

6. An edible product according to claim 4 wherein said hydrophilic hydrocolloid is gellan.

7. An edible product according to claim 3 wherein said amphoteric hydrocolloid is gelatin.

8. An edible product according to claim 4 wherein said amphoteric hydrocolloid is gelatin.

9. An edible product according to claim 6 wherein said amphoteric hydrocolloid is gelatin.

10. A formulation for preparing an edible product having at least two layers of different composition, at least one of said layers being a gelled layer, said formulation including at least one gel-forming hydrocolloid and at least one fat.

11. A formulation according to claim 10, including a hydrophilic hydrocolloid.

12. A formulation according to claim 10, including an amphoteric hydrocolloid.

13. A formulation according to claim 10, including a hydrophilic hydrocolloid and an amphoteric hydrocolloid.

14. A formulation according to claim 11 wherein said hydrophilic hydrocolloid is gellan.

15. A formulation according to claim 13 wherein said hydrophilic hydrocolloid is gellan.

16. A formulation according to claim 12 wherein said amphoteric hydrocolloid is gelatin.

17. A formulation according to claim 13 wherein said amphoteric hydrocolloid is gelatin.

18. A formulation according to claim 15 wherein said amphoteric hydrocolloid is gelatin.

19. A process for preparing an edible product including the steps of (a) providing a substantially uniform composition including water, at least one gel-forming hydrocolloid and at least one fat dispersed in said water, (b) heating said substantially uniform composition to a temperature at which said composition separates into two layers, and (c) causing at least one of said layers to gel.

20. A process according to claim 19, wherein said substantially uniform composition includes a hydrophilic hydrocolloid.

21. A process according to claim 19, wherein said substantially uniform composition includes an amphoteric hydrocolloid.

22. A process according to claim 19, wherein said substantially uniform composition includes a hydrophilic hydrocolloid and an amphoteric hydrocolloid.

23. A process according to claim 20 wherein said hydrophilic hydrocolloid is gellan.

24. A process according to claim 22 wherein said hydrophilic hydrocolloid is gellan.

25. A process according to claim 21 wherein said amphoteric hydrocolloid is gelatin.

26. A process according to claim 22 wherein said amphoteric hydrocolloid is gelatin.

27. A process according to claim 24 wherein said amphoteric hydrocolloid is gelatin.

28. An edible product when prepared by the process of any one of claims 19 to 27.