WO2001017375A1 - Produit gras emulsionne enrichi en calcium et sels de calcium - Google Patents

Produit gras emulsionne enrichi en calcium et sels de calcium Download PDF

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Publication number
WO2001017375A1
WO2001017375A1 PCT/GB2000/003339 GB0003339W WO0117375A1 WO 2001017375 A1 WO2001017375 A1 WO 2001017375A1 GB 0003339 W GB0003339 W GB 0003339W WO 0117375 A1 WO0117375 A1 WO 0117375A1
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Prior art keywords
calcium
emulsified fat
salt
product
calcium salt
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PCT/GB2000/003339
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English (en)
Inventor
Evgeny Naum Vulfson
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Nutralhealth Ltd (Uk)
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Priority to AU68557/00A priority Critical patent/AU6855700A/en
Publication of WO2001017375A1 publication Critical patent/WO2001017375A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C55/00—Saturated compounds having more than one carboxyl group bound to acyclic carbon atoms
    • C07C55/02—Dicarboxylic acids
    • C07C55/10—Succinic acid
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/10—Whey; Whey preparations containing inorganic additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • 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
    • A23D7/0056—Spread compositions
    • 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
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C53/00—Saturated compounds having only one carboxyl group bound to an acyclic carbon atom or hydrogen
    • C07C53/126—Acids containing more than four carbon atoms
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C57/00—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms
    • C07C57/02—Unsaturated compounds having carboxyl groups bound to acyclic carbon atoms with only carbon-to-carbon double bonds as unsaturation
    • C07C57/03—Monocarboxylic acids
    • C07C57/12—Straight chain carboxylic acids containing eighteen carbon atoms
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C59/00—Compounds having carboxyl groups bound to acyclic carbon atoms and containing any of the groups OH, O—metal, —CHO, keto, ether, groups, groups, or groups
    • C07C59/01—Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
    • C07C59/08—Lactic acid
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C59/00—Compounds having carboxyl groups bound to acyclic carbon atoms and containing any of the groups OH, O—metal, —CHO, keto, ether, groups, groups, or groups
    • C07C59/01—Saturated compounds having only one carboxyl group and containing hydroxy or O-metal groups
    • C07C59/10—Polyhydroxy carboxylic acids
    • C07C59/105—Polyhydroxy carboxylic acids having five or more carbon atoms, e.g. aldonic acids
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C59/00—Compounds having carboxyl groups bound to acyclic carbon atoms and containing any of the groups OH, O—metal, —CHO, keto, ether, groups, groups, or groups
    • C07C59/235—Saturated compounds containing more than one carboxyl group
    • C07C59/245—Saturated compounds containing more than one carboxyl group containing hydroxy or O-metal groups
    • C07C59/265—Citric acid

Definitions

  • This invention relates to an emulsified fat product which is fortified with calcium.
  • This invention also relates to novel calcium salts and sources, and methods for their preparation and their use in the above said emulsified fat product and other food products.
  • osteoporosis is an essential element in the human diet. It is necessary for the regulation of numerous metabolic functions in the body such as muscle contraction, blood clotting and neural transmission and also for normal growth and development of bones and teeth. In recent years calcium has received much attention due to its role in the prevention of bone mass reduction (osteoporosis). In the USA alone, osteoporosis affects about 25 min people and it is the major cause of bone fracture in elderly and post menopausal women. It is generally accepted that the occurrence of osteoporosis is dependent on the attainment of optimal bone mass in the early years of life and on the rate of its loss in later years.
  • calcium sources are currently used for the fortification of food products.
  • Some e.g. calcium carbonate, calcium phosphate and calcium citrate and other organic acid salts of calcium are poorly water soluble at neutral and slightly acidic pH which are most common in food formulations. These salts, if precipitated in the aqueous phase of a food or drink or when used in food or drink in insoluble form, create an undesirable sensation of powderiness in the mouth, so-called "chalky" mouth feel.
  • Other calcium sources e.g. calcium chloride, calcium acetate and a few organic acid salts of calcium are soluble in water in substantial quantities. However, at high concentrations they have poor organoleptic properties and also interact with other food components such as, for example, proteins leading to their precipitation and coagulation.
  • Fat spreads can be prepared with different fat contents as legally specified, typically between 10% and 80% fat by weight, and the products can be labelled accordingly as, for example, low fat or very low fat spreads. The latter are especially appealing to many health conscious consumers.
  • a fat spread is a water-in-oil or oil-in-water emulsion (or a combination of the two) which has a butter like consistency and taste and which is spreadable.
  • the daily intake of butter and fat spreads varies from country to country but a typical adult consumes about 25-30 gram of butter or butter like product a day.
  • a fat spread should contain several grams of calcium source per 10O gram of product, depending on the calcium content of the source.
  • water content of a typical spread is only about 30% and of a typical low fat spread is about 60%
  • a highly concentrated solution or suspension of the calcium source in water or in oil must be used to provide the consumer with the health benefits sought.
  • Cante et al EP 0 549 290 disclosed a calcium citrate- vegetable oil composition which is spreadable.
  • a new crystalline calcium citrate in the form of distinct platelets of about 1 by 1.5 micron can be obtained by combining a source of calcium ions and citric acid in a mole ratio from 2.5:2 to 2.95:2 under carefully controlled conditions of pH and temperature. It is claimed (EP 0 549 290) that the thus obtained crystalline calcium citrate, when admixed into vegetable oils, results in a significant increase in the viscosity of the oil and this admixture gives a semi-solid fat product which is spreadable.
  • the invention of Cante et al can only be practised with the disclosed calcium citrate platelets of defined size, shape and composition.
  • the product does not contain a mixture of vegetable oil and hardened fat which is necessary to provide the butter-like sensation in the mouth on melting.
  • the product is not an emulsified spread and it is manufactured by a process which is different from those employed for the production of conventional fat spreads.
  • the present invention provides a novel fat spread which is an emulsified product and has a butter like taste and can be prepared with a variety of calcium sources, including some new ones disclosed herein, and where the above said calcium sources are not platelets of defined composition, size and shape and where the calcium source is incorporated into both the aqueous and the oil phase of emulsified fat products.
  • This invention relates to the discovery that by using two sources of calcium ions, one in the aqueous and one in the oil phase of an emulsified fat spread, a product with good organoleptic properties and no undesirable chalky sensation in the mouth is produced.
  • at least one largely insoluble calcium source can be incorporated into either the aqueous or the oil phase of the fat spread prior to emulsification.
  • This invention also provides several new calcium salts and sources, methods for the preparation thereof and their use in calcium-fortified emulsified fat spreads with good organoleptic properties and other food products.
  • This invention relates to the discovery that by using two sources of calcium ions, one in the aqueous and one in the oil phase of an emulsified fat product such as, for example, a fat spread, a product with good organoleptic properties and no undesirable chalky sensation in the mouth is produced.
  • an emulsified fat product such as, for example, a fat spread
  • fat spreads are prepared with commercially available calcium salts such as, for example, calcium citrate, calcium phosphate or calcium carbonate, at a loading of about 1 gram of calcium per 100 gram of spread, the resulting products typically have poor organoleptic properties, regardless of whether the above mentioned calcium salts are used on their own or in combination and added to the aqueous or the oil phase of the fat spread.
  • calcium salts such as, for example, calcium citrate, calcium phosphate or calcium carbonate
  • the resulting calcium salt or source can be used to produce food products such as, for example, emulsified fat spreads, with good organoleptic properties at the same loading of calcium.
  • a fat spread with good organoleptic properties and no undesirable sensation of chalkiness in the mouth can be produced when, for example CaCI 2 and NaHCU 3 or NaH P0 , are combined in an aqueous solution of whey powder (preferably of high protein content) or other milk-derived solids, preferably at a temperature above 50°C with stirring, and the resulting calcium source is precipitated from this solution, and incorporated into emulsified fat spread, preferably in the aqueous phase of the above said spread.
  • whey powder preferably of high protein content
  • other milk-derived solids preferably at a temperature above 50°C with stirring
  • this calcium source is in practical terms an inorganic calcium salt.
  • the calcium content of the resulting emulsified fat products can be further increased by using conventional calcium salts, preferably soluble salts which are well known in the prior art. It is preferable to use such soluble calcium salt(s) in the aqueous phase of the fat spread if one of the new calcium salts of the present invention is used in the oil phase or visa versa i.e. to use a conventional calcium salt in the oil phase of the spread when one of the new calcium sources or salts of the present invention is used in the aqueous phase.
  • the organoleptic properties of emulsified fat spreads can be further improved if the calcium source prepared with milk derived solids as disclosed in the present invention is combined with the calcium salt prepared in the solution containing an alkyl or alkenyl carboxylic acid or acids, or alkyl or alkenyl carboxylate or carboxylates, or mixtures thereof, as disclosed in the present invention and these new calcium sources and salts are incorporated in the aqueous and the oil phase of an emulsified spread respectively.
  • the term "largely insoluble” is understood to mean a calcium salt or source which, at the concentration used, remains substantially undissolved in either water or oil phase of the product such as, for example, emulsified fat spreads at temperatures used for the storage and consumption of the product, typically between about 4°C and about 30°C.
  • organic anions such as, for example, citrate, malate or a mixture thereof in any molar ratio
  • inorganic anions such as, for example, carbonate and phosphate
  • alkyl or alkenyl carboxylic acid or acids or alkyl or alkenyl carboxylate or carboxylates, or mixtures thereof, can be used, with those poorly soluble in water such as medium and long chain fatty acids containing more than six carbon atoms, for example, C6-C22 saturated and unsaturated fatty acids and their salts, with oleic acid and oleate being preferred.
  • various milk derived solids such as whey, whey proteins, milk powders, casein and caseinates, and the like can all be successfully employed.
  • a suitable paste can also be obtained when using a moderate excess of calcium ions over citrate ions or citrate ions over calcium ions, typically about 50%. It was further found that the contact time between the source of calcium and the source of anions, when preparing new calcium salts and sources according to the present invention is not crucial as it can be as short as 15-45 minutes or substantially longer, if desired. It was also found that the initial source of calcium ions is not crucial for practising the present invention. Thus, new calcium salts and sources which give fat spreads and other food products with good organoleptic properties as disclosed herein can be obtained when using either CaCI 2 or CaCO 3 or CaO as a source of calcium ions.
  • different calcium salts and sources can be used in the aqueous and oil phase of the emulsified fat products of the present invention in any combination i.e. inorganic or organic salts of calcium can be used in either the aqueous or the oil phase to give a product with good organoleptic properties.
  • good products are obtained by using calcium citrate in the aqueous phase and calcium citrate/oleate in the oil phase or calcium phosphate in the aqueous and calcium carbonate/oleate in the oil phase or any combination of the above with or without other soluble salts.
  • conventional water soluble calcium salts such as, for example, calcium chloride or metastable calcium citrate malate (US 4 722 375) or oil soluble calcium salts as, for example, calcium oleate or stearate can be used together with the largely insoluble calcium salts and sources of the present invention, preferably in different phases of the emulsified fat product, to give the fat spreads as disclosed herein.
  • the emulsified fat spreads according to this invention can be made with a different fat content.
  • a low fat spread such as those containing about 40% of fat or less it is preferable to use a largely insoluble calcium source prepared in the presence of milk derived solids or the calcium citrate paste according to the present invention with or without further addition of oil soluble or largely oil insoluble calcium salts.
  • alkyl or alkenyl carboxylic acids or carboxylates such as, for example, calcium citrate/oleate or calcium carbonate/oleate
  • conventional water soluble calcium salts or water insoluble calcium salts and sources including those disclosed in the present invention.
  • a combination of largely insoluble calcium salts and sources such as those disclosed in the present invention, incorporated in both the aqueous and the oil phase of the product and, optionally, fortified further with conventional soluble calcium salts.
  • the largely insoluble calcium salts and sources can be used in approximately equal amounts (on the basis of calcium content) in the aqueous and the oil phase of the product or in different proportions of, for example 1 :2 or 2:1 (on the basis of calcium content), depending on the fat content of the product and as desired.
  • Conventional vegetable oils such as, for example, sunflower oil, soybean oil, rapeseed oil and the like can all be used as obtained or after hardening or any other chemical or physical treatment, as known and acceptable in the art.
  • Animal fats preferably butter fat, may also be used.
  • Other ingredients can be optionally added to the oil phase. Examples of the above said ingredients include flavouring and colouring agents and vitamins, preferably those which are conventionally used in the manufacture of fat spreads.
  • stabilisers When producing low and very low fat spreads according to the present invention it is preferred to use stabilisers.
  • the stabilisers which can be used to practice the present invention include gelatine, maltodextrins, starch and modified starch, cellulose and its derivatives and pectins and their derivatives and other polysaccharides of plant or seaweed origin.
  • Conventional emulsifiers preferably mono/di-glycerides (E471 ), lecithin
  • E322 and polyglycerol esters (E476) can be used to produce the fat spreads according to the present invention.
  • the above said emulsifiers can be used on their own or as a mixture or any combination thereof or in conjunction with other suitable emulsifiers which are known in the art.
  • the emulsifier can be added to the oil phase or to a part of the oil phase or to the aqueous phase.
  • the spreads according to the present invention can be prepared to contain vitamins, such as vitamins A and D, which are conventionally incorporated into fat spreads or are required to be added by legislation.
  • vitamins such as vitamins A and D
  • the spreads according to this invention can be further fortified with any other physiologically active additives known to be beneficial to human health.
  • plant sterols or their esters or can be included in the oil phase, if desired, to provide the additional benefit of lowering cholesterol (US 5 502 045).
  • water soluble additives such as, for example, other minerals and vitamins can be incorporated into the aqueous phase.
  • Figure 1 shows calcium citrate crystals after 45 minutes (top) and the resulting paste after overnight incubation (bottom). See Example 4 for further details.
  • Figure 2 shows calcium carbonate + whey (control; left) and calcium carbonate/whey composition (right). See Example 5 for further details.
  • Figure 3 shows calcium phosphate (control; top), calcium phosphate/whey composition (middle) and calcium phosphate + whey protein (control; bottom). See Example 6 for further details.
  • Figure 4 shows the FT-IR spectra of calcium citrate crystals after 45 minutes of stirring (A) and after standing at room temperature overnight (B). See Example 3 for more details.
  • a 70% fat spread was prepared to contain 63 g of calcium citrate/oleate (prepared as described in Example 1) per kg of spread. Calcium citrate/oleate (6.3 parts), was added to a mixture (70 parts) consisting of sunflower oil (78.5%) and hydrogenated vegetable oil (21%), emulsifiers E471 and E322 (0.5%), fat soluble butter flavours (0.035%), colouring (0.04%) and vitamins. The mixture was stirred until a fine homogenous suspension of calcium citrate/oleate in the oil phase was obtained.
  • the thus prepared oil, containing calcium citrate/oleate (76.3 parts) was emulsified with aqueous phase (23.7 parts) containing salts (7% w/w), whey powder (2% w/w) and water soluble flavours.
  • aqueous phase (23.7 parts) containing salts (7% w/w), whey powder (2% w/w) and water soluble flavours.
  • a 70% fat spread was prepared as described in Example 7 but water-soluble calcium citrate malate was added to the aqueous phase at a concentration of 6 g/L.
  • the spread contained one soluble (calcium citrate malate) and one largely insoluble (calcium citrate/oleate) organic calcium salt in the aqueous and the oil phase of the product composition respectively with the overall
  • a 70% fat spread was prepared as described in Example 7 but water-soluble calcium chloride was added to the aqueous phase at a concentration of 8 g/L.
  • the spread contained one soluble inorganic calcium salt (CaCI 2 ) and one largely insoluble organic calcium salt (calcium citrate/oleate) in the aqueous and the oil phase of the product composition respectively, with the overall amount of calcium being in excess of 1% (w/w).
  • Example 10 A 70% fat spread was produced as described in Example 7 but adding 2.5 parts of calcium carbonate/oleate (prepared as described in Example 2) instead of calcium citrate/oleate to the oil and increasing the amount of water by 3.8 parts. The final product contained about 1% (w/w) of calcium.
  • a 70% fat spread was prepared as described in Example 10 but water-soluble calcium citrate malate was added to the aqueous phase at a concentration of 6 g/L.
  • the spread contained one soluble organic calcium salt (calcium citrate malate) and one largely insoluble inorganic calcium salt (calcium carbonate/oleate) in the aqueous and the oil phase of the product composition respectively, with the overall amount of calcium being in excess of 1% (w/w).
  • a 70% fat spread was prepared as described in Example 10 but water-soluble calcium chloride was added to the aqueous phase at a concentration of 8 g/L.
  • the spread contained one soluble (calcium chloride) and one largely insoluble (calcium carbonate/oleate) inorganic calcium salts in the aqueous and the oil phase of the product composition respectively, with the overall amount of calcium being in excess of 1% (w/w).
  • Example 13 A 40% fat spread with calcium citrate in the aqueous phase was prepared as follows: The aqueous phase was prepared by mixing 30 parts of the calcium citrate paste prepared as described in Example 3 with 25 parts of water. The mixture was heated to 60°C and gelatine (2 parts), whey powder (2 parts) and salts (1 part) were added. After dissolution of gelatine, the mixture was homogenised, water soluble flavours were added and the pH of the aqueous phase was adjusted to 5.8. The resulting aqueous suspension (60 parts) was emulsified with the oil phase (40 parts) which was prepared using sunflower oil, hydrogenated vegetable oil, emulsifiers, fat soluble butter flavours, colouring and vitamins as described in Example 7. The final product contained about 1% (w/w) of calcium.
  • a 40% fat spread was prepared as described in Example 13 but using the calcium citrate paste which was prepared as described in Example 4 and
  • Example 15 A 40% fat spread was produced as described in Example 13 but using 30 parts of calcium carbonate/whey composition (which was prepared as described in Example 5) in the aqueous phase of the spread instead of the calcium citrate paste. The final product contained about 1% (w/w) of calcium.
  • a 40% fat spread was produced as described in Example 13 but using 30 parts of calcium phosphate/protein composition (which was prepared as described in Example 6) in the aqueous phase of the spread instead of the calcium citrate paste.
  • the final product contained about 1% (w/w) of calcium.
  • a 60% fat spread was produced by emulsifying 60 parts of oil of the same composition as in Example 7, to which 3.15 parts of calcium citrate/oleate (prepared as described in Example 1) was added and the aqueous phase (36.85 parts) containing 15 parts of the calcium citrate paste (prepared as described in Example 4), gelatine (1 part), salts (1 part) and whey powder (0.5 parts) with the rest being water.
  • the final product contained two largely insoluble organic calcium salts (at an overall level of about 1 % (w/w) of calcium) which were incorporated in approximately equal proportions in the oil and water phases of the emulsified spread.
  • a 60% fat spread was produced as described in Example 17 but calcium citrate paste in the aqueous phase was replaced with 15 parts of calcium carbonate/whey composition prepared as described in Example 5.
  • the final product contained two largely insoluble organic and inorganic calcium salts (at an overall level of 1% (w/w) of calcium) which were incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 17 but calcium citrate paste in the aqueous phase was replaced with 15 parts of calcium phosphate/whey composition prepared as described in Example 6.
  • the final product contained two largely insoluble organic and inorganic calcium salts (at an overall level of 1 % (w/w) of calcium) which were incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • Example 17 A 60% fat spread was produced as described in Example 17 but calcium carbonate/oleate (1.25 parts; prepared as described in Example 2) was added to the oil instead of calcium citrate/oleate. The amount of water in the aqueous phase was increased by 1.9 parts. The final product contained two largely insoluble inorganic and organic calcium salts (at an overall level of 1%
  • Example 21 A 60% fat spread was produced as described in Example 20 but calcium citrate paste in the aqueous phase was replaced with 15 parts of calcium carbonate/whey composition prepared as described in Example 5.
  • the final product contained two largely insoluble inorganic calcium salts (at an overall level of about 1% (w/w) of calcium) which were incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 20 but calcium citrate paste in the aqueous phase was replaced with 15 parts of calcium phosphate/whey composition prepared as described in Example 6.
  • the final product contained two largely insoluble inorganic calcium salts (at an overall level of about 1% (w/w) of calcium) which were incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 17 but the amount of calcium citrate/oleate was increased twofold to 6.3 parts and the amount of water in the aqueous phase was reduced by 3.15 parts.
  • the final product contained about 1.5 % (w/w) of calcium which was incorporated in the oil and the water phase of the emulsified spread in the ratio of about 2 to 1.
  • a 60% fat spread was produced as described in Example 20 but the amount of calcium carbonate/oleate (prepared as described in Example 2) was increased twofold to 2.5 parts and the amount of water in the aqueous phase was reduced by 1.25 parts.
  • the final product contained about 1.5 % (w/w) of calcium which was incorporated in the oil and the water phase of the emulsified spread in the ratio of about 2 to 1.
  • a 60% fat spread was produced as described in Example 19 but twice the amount of calcium phosphate/whey composition, prepared as described in Example 6, was used in the aqueous phase. Accordingly, the amount of water used in the aqueous phase was decreased by 15 parts.
  • the final product contained about 1.5 % (w/w) of calcium which was incorporated in the oil and the water phase of the emulsified spread in the ratio of about 1 to 2.
  • a 60% fat spread was produced as described in Example 22 but twice the amount of calcium phosphate/protein composition, prepared as described in Example 6, was used in the aqueous phase. Accordingly, the amount of water used in the aqueous phase was decreased by 15 parts.
  • the final product contained about 1.5 % (w/w) of calcium which was incorporated in the oil and the water phase of the emulsified spread in the ratio of about 1 to 2.
  • Example 27 The final product contained about 1.5 % (w/w) of calcium which was incorporated in the oil and the water phase of the emulsified spread in the ratio of about 1 to 2.
  • a 60% fat spread was produced as described in Example 20 but the amount of calcium carbonate/oleate (prepared as described in Example 2) added to the oil was increased 1.5 fold to 1.9 parts and 22.5 parts of calcium citrate paste (prepared as described in Example 3) rather than 15 parts in the aqueous phase was used. Accordingly, the amount of water in the aqueous phase was reduced by 8.15 parts.
  • the final product contained about 1.5 % (w/w) of calcium which was incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 19 but twice the amount of calcium citrate/oleate (prepared as described in Example 1) in the oil phase and twice the amount of calcium phosphate/whey composition (prepared as described in Example 6) in the aqueous phase were used.
  • the final product contained about 2% (w/w) of calcium which was incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 22 but twice the amount of calcium carbonate/oleate (prepared as described in Example 2) in the oil phase and twice the amount of calcium phosphate/whey composition (prepared as described in Example 6) in the aqueous phase were used.
  • the final product contained about 2% (w/w) of calcium which was incorporated in approximately equal proportions in the oil and the water phase of the emulsified spread.
  • a 60% fat spread was produced as described in Example 17 but 52 parts of oil and 8 parts of stanol esters prepared as described in US 5 502 045 was used.
  • a standard yoghurt base was prepared by adding 1.5% by weight of high protein whey powder to pasteurised skimmed milk. 1.5 gram of the calcium citrate prepared as described in Example 4 was added per 1 OO gram of milk and the mixture was homogenised, heated to 80°C and held at this temperature for 30 minutes. The mixture was then cooled to 45°C and the yoghurt mix was inoculated with starter culture containing 1 :1 Lactobacillus bulgaricus and Streptococcus thermophilis. ⁇ 0.5-0.8% w/v), distributed into containers and incubated at 43°C until pH 4.5 was reached. Typically, the fermentation took about 5 hours. The resulting yoghurt was virtually indistinguishable organoleptically and on examination with the naked eye from the yoghurt prepared without the calcium citrate present.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un produit gras émulsionné qui est enrichi en calcium. L'invention traite de nouveaux sels à base de calcium et de sources et de procédés de préparation de ces derniers, ainsi que de leur utilisation dans le produit gras émulsionné susmentionné et dans d'autres produits alimentaires.
PCT/GB2000/003339 1999-09-04 2000-09-01 Produit gras emulsionne enrichi en calcium et sels de calcium WO2001017375A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU68557/00A AU6855700A (en) 1999-09-04 2000-09-01 Calcium fortified emulsified fat product and calcium salts

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB9920848.0A GB9920848D0 (en) 1999-09-04 1999-09-04 Calcium fortified emulsified fat product and calcium salts and sources for the preparation thereof
GB9920848.0 1999-09-04

Publications (1)

Publication Number Publication Date
WO2001017375A1 true WO2001017375A1 (fr) 2001-03-15

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2000/003339 WO2001017375A1 (fr) 1999-09-04 2000-09-01 Produit gras emulsionne enrichi en calcium et sels de calcium

Country Status (3)

Country Link
AU (1) AU6855700A (fr)
GB (1) GB9920848D0 (fr)
WO (1) WO2001017375A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003034832A1 (fr) * 2001-10-19 2003-05-01 Unilever N.V. Emulsion d'eau dans l'huile comestible avec calcium
US8043648B2 (en) * 2007-04-16 2011-10-25 Conopco Inc. Edible emulsions with mineral

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4018877A (en) * 1974-02-14 1977-04-19 Imperial Chemical Industries Limited Production of calcium carbonate
US4446165A (en) * 1979-06-08 1984-05-01 The Procter & Gamble Company Oleaginous compositions
WO1991019692A2 (fr) * 1990-06-14 1991-12-26 The Procter & Gamble Company Compositions de calcium, de citrate et de malate
US5215769A (en) * 1990-10-31 1993-06-01 The Procter & Gamble Company Calcium fortified dressing salad product
WO1999023896A1 (fr) * 1997-11-06 1999-05-20 Societe Des Produits Nestle S.A. Complexes de calcium servant a renforcer des produits alimentaires
WO2000045650A1 (fr) * 1999-02-06 2000-08-10 Nutrahealth Ltd. (Uk) Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4018877A (en) * 1974-02-14 1977-04-19 Imperial Chemical Industries Limited Production of calcium carbonate
US4446165A (en) * 1979-06-08 1984-05-01 The Procter & Gamble Company Oleaginous compositions
WO1991019692A2 (fr) * 1990-06-14 1991-12-26 The Procter & Gamble Company Compositions de calcium, de citrate et de malate
US5215769A (en) * 1990-10-31 1993-06-01 The Procter & Gamble Company Calcium fortified dressing salad product
WO1999023896A1 (fr) * 1997-11-06 1999-05-20 Societe Des Produits Nestle S.A. Complexes de calcium servant a renforcer des produits alimentaires
WO2000045650A1 (fr) * 1999-02-06 2000-08-10 Nutrahealth Ltd. (Uk) Produits alimentaires enrichis en calcium et nouvel ingredient contenant du calcium

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003034832A1 (fr) * 2001-10-19 2003-05-01 Unilever N.V. Emulsion d'eau dans l'huile comestible avec calcium
US8043648B2 (en) * 2007-04-16 2011-10-25 Conopco Inc. Edible emulsions with mineral

Also Published As

Publication number Publication date
GB9920848D0 (en) 1999-11-10
AU6855700A (en) 2001-04-10

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