WO2000030473A1 - Mayonnaise comprising olive oil and whey - Google Patents

Mayonnaise comprising olive oil and whey Download PDF

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Publication number
WO2000030473A1
WO2000030473A1 PCT/SI1999/000026 SI9900026W WO0030473A1 WO 2000030473 A1 WO2000030473 A1 WO 2000030473A1 SI 9900026 W SI9900026 W SI 9900026W WO 0030473 A1 WO0030473 A1 WO 0030473A1
Authority
WO
WIPO (PCT)
Prior art keywords
mayonnaise
whey
olive oil
improves
nutritional value
Prior art date
Application number
PCT/SI1999/000026
Other languages
French (fr)
Inventor
Mirjana LEKIĆ
Alexander Cavallieri
Original Assignee
Lekic Mirjana
Alexander Cavallieri
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
Application filed by Lekic Mirjana, Alexander Cavallieri filed Critical Lekic Mirjana
Priority to AU13069/00A priority Critical patent/AU1306900A/en
Publication of WO2000030473A1 publication Critical patent/WO2000030473A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • 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
    • 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
    • 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
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Definitions

  • the invention concerns a new mayonnaise composition.
  • Technical area of the invention is a human nutrition.
  • Mayonnaise produced in the past comprised egg yolks and vegetable edible oil as basic ingredients. Development until now was based upon the reduction of quantities of edible oil and egg yolks usage in mayonnaise. By diminishing these essential ingredients with goal to achieve so called light mayonnaise and to make volume and texture of mayonnaise, producers began to replace oil and egg yolks with water and edible starches, various gels or other supplements. To achieve a regulation of acidity, texture, volume, color and duration of mayonnaise, they were using various in the food industry already known and permitted agents. There are many methods of producing such mayonnaise.
  • mayonnaise comprising new basic ingredients olive oil and whey can be described as new composition of already known, but in the former production of mayonnaise never used components olive oil and whey.
  • Olive oil as a new basic ingredient improves the product in the terms of nutritional value, while containing considerable amounts of mono and polyunsaturated fatty acids, which are well known of their beneficial role for human health.
  • Whey substituting oil and water also has an important role as a mixing agent with known edible starches and other already mentioned additives for achieving thickness and texture of the mayonnaise.
  • These two ingredients define new mayonnaise composition.
  • New mayonnaise can also be defined by its new taste.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Mayonnaise comprising basic ingredients olive oil and whey used as substitutes for other edible oils or water solves a problem of making a light mayonnaise, however at the same time it improves the quality of mayonnaise and its nutritional value. Ingredient olive oil contains high values of monounsaturated and polyunsaturated fatty acids and therefore it makes a positive influence at human health. Ingredient whey contains all the essential and nonessential aminoacids and proteins and therefore it improves nutritional value of the product. Simultaneously whey acts as a regulator of taste and acidity of the mayonnaise.

Description

MAYONNAISE COMPRISING OLIVE OIL AND WHEY
DESCRIPTION
The invention concerns a new mayonnaise composition. Technical area of the invention is a human nutrition. Mayonnaise produced in the past comprised egg yolks and vegetable edible oil as basic ingredients. Development until now was based upon the reduction of quantities of edible oil and egg yolks usage in mayonnaise. By diminishing these essential ingredients with goal to achieve so called light mayonnaise and to make volume and texture of mayonnaise, producers began to replace oil and egg yolks with water and edible starches, various gels or other supplements. To achieve a regulation of acidity, texture, volume, color and duration of mayonnaise, they were using various in the food industry already known and permitted agents. There are many methods of producing such mayonnaise.
Present state of technical science in this area or it's lacks are next: by reducing quantity of oil and egg yolks and by formerly used new ingredients water, starches, emulsifying agents and gels; mayonnaise producers were only partially solving the problem of reducing calories and cholesterol in mayonnaise. In fact, the above mentioned solution of oil and egg yolks reduction means a passive health protection only. On the other side, substituting these essential mayonnaise ingredients with water, starches, gels, emulsifying agents and similar additives impoverished mayonnaise in the terms of quality and nutritional value. Until now, a mayonnaise comprising olive oil or whey separately or together, did not appear on the market yet. New invention, mayonnaise comprising new basic ingredients olive oil and whey can be described as new composition of already known, but in the former production of mayonnaise never used components olive oil and whey. Olive oil as a new basic ingredient improves the product in the terms of nutritional value, while containing considerable amounts of mono and polyunsaturated fatty acids, which are well known of their beneficial role for human health. By adding whey instead of water or oil, we can partially determine acidity of the mayonnaise and characteristic of taste and simultaneously enrich the mayonnaise with health beneficial natural whey proteins and with the essential and non-essential aminoacids. Whey, substituting oil and water also has an important role as a mixing agent with known edible starches and other already mentioned additives for achieving thickness and texture of the mayonnaise. These two ingredients define new mayonnaise composition. We can make a product, that can be defined by its active positive effect on health prevention, which was not achieved by former techniques of mayonnaise production. New mayonnaise can also be defined by its new taste.

Claims

1. Mayonnaise comprising new basic ingredients olive oil and whey, characterised in that it contains olive oil as the oil base.
2. Mayonnaise comprising new basic ingredients olive oil and whey, characterised in that it contains whey as a regulator for acidity and taste, as well it improves the quality of the mayonnaise.
PCT/SI1999/000026 1998-11-25 1999-11-24 Mayonnaise comprising olive oil and whey WO2000030473A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU13069/00A AU1306900A (en) 1998-11-25 1999-11-24 Mayonnaise comprising olive oil and whey

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SIP-9800297 1998-11-25
SI9800297A SI20103A (en) 1998-11-25 1998-11-25 Mayonnaise with novel main components olive oil and whey

Publications (1)

Publication Number Publication Date
WO2000030473A1 true WO2000030473A1 (en) 2000-06-02

Family

ID=20432365

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SI1999/000026 WO2000030473A1 (en) 1998-11-25 1999-11-24 Mayonnaise comprising olive oil and whey

Country Status (3)

Country Link
AU (1) AU1306900A (en)
SI (1) SI20103A (en)
WO (1) WO2000030473A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002041710A1 (en) * 2000-11-24 2002-05-30 Yemas De Santa Teresa, S.A. Mayonnaise sauce and preparation method thereof
WO2007096444A1 (en) * 2006-02-22 2007-08-30 Universidad De Sevilla Food product in the form of a mayonnaise-type sauce and preparation method thereof
WO2010097484A2 (en) * 2009-02-25 2010-09-02 Productos Carnicos Elaborados Con Aceite De Oliva Virgen, S.L. Food composition

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0085499A1 (en) * 1982-01-18 1983-08-10 Corning Glass Works Hydrolyzed whey or hydrolyzed whey fraction as an emulsifier, production and use in food dressings
JPS6097043A (en) * 1983-11-01 1985-05-30 Shiseido Co Ltd Emulsified composition
WO1994015486A2 (en) * 1993-01-07 1994-07-21 Danish Crown Incorporated A/S A process for making a calorie-reduced emulsified food product and an emulsified food product made by the process
EP0624319A1 (en) * 1993-05-14 1994-11-17 Friesland Brands B.V. Cream rich in monounsaturated fatty acids
EP0642743A1 (en) * 1993-09-10 1995-03-15 Societe Des Produits Nestle S.A. Powdered food product and process for making it
WO1998048638A1 (en) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Low-calorie, liquid and mayonnaise-like salad dressings and process for preparation
JPH11187836A (en) * 1997-12-26 1999-07-13 Kao Corp Oil-in-water type emulsion composition

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0085499A1 (en) * 1982-01-18 1983-08-10 Corning Glass Works Hydrolyzed whey or hydrolyzed whey fraction as an emulsifier, production and use in food dressings
JPS6097043A (en) * 1983-11-01 1985-05-30 Shiseido Co Ltd Emulsified composition
WO1994015486A2 (en) * 1993-01-07 1994-07-21 Danish Crown Incorporated A/S A process for making a calorie-reduced emulsified food product and an emulsified food product made by the process
EP0624319A1 (en) * 1993-05-14 1994-11-17 Friesland Brands B.V. Cream rich in monounsaturated fatty acids
EP0642743A1 (en) * 1993-09-10 1995-03-15 Societe Des Produits Nestle S.A. Powdered food product and process for making it
WO1998048638A1 (en) * 1997-04-29 1998-11-05 Davisco Foods International, Inc. Low-calorie, liquid and mayonnaise-like salad dressings and process for preparation
JPH11187836A (en) * 1997-12-26 1999-07-13 Kao Corp Oil-in-water type emulsion composition

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 198528, Derwent World Patents Index; Class A96, AN 1985-168124, XP002136782 *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 12 29 October 1999 (1999-10-29) *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002041710A1 (en) * 2000-11-24 2002-05-30 Yemas De Santa Teresa, S.A. Mayonnaise sauce and preparation method thereof
ES2177429A1 (en) * 2000-11-24 2002-12-01 Yemas De Santa Teresa S A Mayonnaise sauce and preparation method thereof
WO2007096444A1 (en) * 2006-02-22 2007-08-30 Universidad De Sevilla Food product in the form of a mayonnaise-type sauce and preparation method thereof
ES2288109A1 (en) * 2006-02-22 2007-12-16 Universidad De Sevilla Food product in the form of a mayonnaise-type sauce and preparation method thereof
WO2010097484A2 (en) * 2009-02-25 2010-09-02 Productos Carnicos Elaborados Con Aceite De Oliva Virgen, S.L. Food composition
WO2010097484A3 (en) * 2009-02-25 2011-01-13 Productos Carnicos Elaborados Con Aceite De Oliva Virgen, S.L. Food composition

Also Published As

Publication number Publication date
SI20103A (en) 2000-06-30
AU1306900A (en) 2000-06-13

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