WO2003013271A1 - Emulsion multiple alimentaire composee d'une emulsion primaire inverse dispersee au sein d'une phase continue aqueuse - Google Patents
Emulsion multiple alimentaire composee d'une emulsion primaire inverse dispersee au sein d'une phase continue aqueuse Download PDFInfo
- Publication number
- WO2003013271A1 WO2003013271A1 PCT/FR2002/002825 FR0202825W WO03013271A1 WO 2003013271 A1 WO2003013271 A1 WO 2003013271A1 FR 0202825 W FR0202825 W FR 0202825W WO 03013271 A1 WO03013271 A1 WO 03013271A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- multiple food
- emulsion
- emulsion according
- aqueous phase
- dispersed
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 142
- 239000008346 aqueous phase Substances 0.000 title claims abstract description 52
- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 239000004094 surface-active agent Substances 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000012071 phase Substances 0.000 claims description 40
- 230000002441 reversible effect Effects 0.000 claims description 25
- 235000013365 dairy product Nutrition 0.000 claims description 12
- 239000006185 dispersion Substances 0.000 claims description 11
- 150000003904 phospholipids Chemical class 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000010445 lecithin Nutrition 0.000 claims description 7
- 239000000787 lecithin Substances 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 5
- 229930195729 fatty acid Natural products 0.000 claims description 5
- 239000000194 fatty acid Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 239000011149 active material Substances 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 240000002791 Brassica napus Species 0.000 claims description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000020551 Helianthus annuus Species 0.000 claims description 3
- 235000003222 Helianthus annuus Nutrition 0.000 claims description 3
- 241000219745 Lupinus Species 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 claims description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 3
- 235000014510 cooky Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 235000020748 rosemary extract Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 241001677259 Acanthophoenix rubra Species 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 244000144725 Amygdalus communis Species 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000016401 Camelina Nutrition 0.000 claims description 2
- 244000197813 Camelina sativa Species 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 241000723382 Corylus Species 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 229920000742 Cotton Polymers 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 241000219146 Gossypium Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 2
- 240000006240 Linum usitatissimum Species 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- 241000207836 Olea <angiosperm> Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000020224 almond Nutrition 0.000 claims description 2
- 235000008452 baby food Nutrition 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 235000021466 carotenoid Nutrition 0.000 claims description 2
- 150000001747 carotenoids Chemical class 0.000 claims description 2
- 235000019868 cocoa butter Nutrition 0.000 claims description 2
- 229940110456 cocoa butter Drugs 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000037213 diet Effects 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 229940013317 fish oils Drugs 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 239000011724 folic acid Substances 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- 230000003204 osmotic effect Effects 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 235000021400 peanut butter Nutrition 0.000 claims description 2
- 229940068065 phytosterols Drugs 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- 235000013856 polydextrose Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000003760 tallow Substances 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 150000003626 triacylglycerols Chemical class 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019166 vitamin D Nutrition 0.000 claims description 2
- 239000011710 vitamin D Substances 0.000 claims description 2
- 235000019165 vitamin E Nutrition 0.000 claims description 2
- 239000011709 vitamin E Substances 0.000 claims description 2
- 235000019168 vitamin K Nutrition 0.000 claims description 2
- 239000011712 vitamin K Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 3
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims 1
- 235000004426 flaxseed Nutrition 0.000 claims 1
- 235000020778 linoleic acid Nutrition 0.000 claims 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N linoleic acid group Chemical group C(CCCCCCC\C=C/C\C=C/CCCCC)(=O)O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims 1
- 235000021313 oleic acid Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- -1 fatty acid esters Chemical class 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 238000013019 agitation Methods 0.000 description 3
- 238000004945 emulsification Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000019463 artificial additive Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000003996 polyglycerol polyricinoleate Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000007762 w/o emulsion Substances 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 240000001090 Papaver somniferum Species 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical class CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 230000002238 attenuated effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229930183167 cerebroside Natural products 0.000 description 1
- 150000001784 cerebrosides Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 150000003905 phosphatidylinositols Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000015227 regulation of liquid surface tension Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a water-in-oil-in-water (W / O / W) multiple food emulsion stabilized over an extended period.
- the present invention aims precisely to propose a new emulsion making it possible to satisfy all of these requirements.
- emulsions are characterized by the dispersion of a first emulsion called "primary emulsion" in a second continuous phase.
- a first primary water-in-oil emulsion called “reverse” is dispersed in an aqueous continuous phase.
- They are generally prepared by a two-step process with a first step involving the preparation of the primary emulsion and in a second step, the dispersion of this primary emulsion in oil or water to form an emulsion multiple.
- the low HLB surfactant generally used is a synthetic additive chosen from polyglycerol polyricinoleates, monoglycerides, fatty acid esters, Sorbitan esters of Span® type and glycerol and fatty acid esters of Arcacel® type.
- this type of synthetic surfactant to stabilize multiple emulsions in so-called natural products and in particular dairy preparations is hardly compatible with the desire of manufacturers to preserve the natural character of these products.
- the compounds which are simultaneously satisfactory in terms of safety and surfactant activity are the phospholipids, commonly designated by the term lecithin.
- these natural surfactants have generally been proposed only to stabilize simple emulsions due to their low surfactant capacity.
- patent FR 2 766 737 they are certainly proposed for stabilizing multiple food emulsions but in a form associated with a second emulsifying system of hydrophilic nature.
- Each of the two emulsifying systems is described therein as acting at the two respective interfaces of the multiple emulsion, namely water-in-oil in the primary emulsion and oil-in-water at the level of the second aqueous phase.
- the emulsions thus stabilized are based on a primary emulsion having a high fat content since it is of the order of 20 to 30% by mass. This primary emulsion is present in an amount of 60% or 70% by weight in the multiple emulsions described.
- the present invention is precisely based on the demonstration that it is possible to access multiple emulsions effectively stabilized using a single natural surfactant system and of lipophilic nature which acts effectively at the level of the primary emulsion.
- this type of multiple emulsion is effectively stabilized in the absence of a second hydrophilic surfactant system.
- the aqueous phase of the primary emulsion is dispersed in the form of fine droplets in the oily phase.
- the present invention firstly relates to a multiple food emulsion composed of a reverse primary emulsion dispersed within an aqueous continuous phase, characterized in that said emulsion is stabilized using a natural lipophilic surfactant system present within of the primary emulsion.
- the multiple emulsion is produced in the absence of a second hydrophilic surfactant system and the aqueous phase is dispersed in the oily phase in the form of droplets whose average diameter is less than or equal to 0.8 ⁇ m.
- lipophilic surfactant is understood to mean a surfactant of low HLB, that is to say of which the HLB value is generally less than 8 and preferably between 3 and 6.
- HLB Hydrophilic Lipophilic Balance
- the surfactant system has an HLB value less than 8 and preferably between 3 and 6.
- natural surfactant is intended to denote compounds extracted from natural and preferably vegetable raw materials.
- phytosterols As natural lipophilic surfactants, prove to be very particularly advantageous in the context of the present invention, phytosterols, phytostanols, phospholipids, mono- or poly-saturated fatty acids, fat-soluble vitamins (A, E, D, K) , antioxidants (rosemary extracts) or derivatives. These compounds can be used either in their natural form or in a synthetic form.
- lecithins vitamins A, E, D and K, fatty acids such as oleic, linoleic, linoleinic, arachidonic acids, DHA [docosahexaenoic acid (22: 6 n-3 )], EPA [eicosapentaenoic acid (20: 5 n-3)], monoglycerides, folic acid, rosemary extracts and carotenoids.
- lecithins are considered to be made up of a mixture of different phospholipids or phosphatides.
- This term also includes, among others, lysophospholipids, lysolecithins, cerebrosides, sphingophospholipids and other derivatives.
- This term also denotes a single phospholipid, for example phosphatidylcholine or phosphatidylinositol.
- the lipophilic lecithins of the emulsions of the invention are advantageously of vegetable origin, in particular of soy, rapeseed, sunflower, oats, lupine, or of dairy origin.
- the lipophilic surfactant system can either be composed of a single surfactant or combine several surfactants. A combination of several natural surfactants may thus be more particularly required depending on the nature of the oily phase used in the inverse emulsion to be stabilized.
- the reverse emulsion is formulated by combining several natural lipophilic surfactants in order to obtain greater stability. This results in more stable interfacial films which prove beneficial in terms of the stability of the final multiple emulsion.
- the amount of natural lipophilic surfactant system necessary for the stabilization of the multiple emulsion is of course a function of the nature of the oily phase, of the surfactants used and of their respective HLB. For information but not limitation, this amount can vary between 0.05 and 20%, and preferably between 0.5 and 10% by mass expressed relative to the mass of the reverse emulsion.
- a multiple emulsion is considered stable when no phase difference is observed, visually during prolonged storage of the order of 1 month at a temperature of the order of 4 to 10 ° C. or a few days at room temperature.
- the oily phase generally comprises at least one fatty matter of animal or vegetable origin.
- This fat can also be partially or completely hydrogenated or even inter-esterified.
- animal fats these can be lard, tallow, fish oils, butter, anhydrous milk fat (GLA) and triglycerides.
- GLA anhydrous milk fat
- vegetable oils suitable for the invention mention may in particular be made of palm oils, red palm oil, palm kernel, copra, sunflower, oleic, soybean, rapeseed, nuts, rice bran, grape seeds, corn, corn fiber, olives, peanuts, wheat germ, sesame seeds, lupins, safflower, camelina, poppy, flax, almonds , hazelnuts, cotton, cocoa butter, peanut butter and fruit oils.
- the choice of the constituents of the oily phase is of course made according to the nature of the corresponding food product.
- the food product is a cookie type food
- vegetable oil and more preferably palm oil are preferably used.
- an anhydrous milk fat (MGLA) is used as the continuous phase of the reverse primary emulsion.
- MGLAs are obtained directly by heating commercial sweet butter or fractionated by centrifugation at a given temperature.
- the components of the oily phase are chosen so as not to be subject to phenomena of chstallinite in the conditions of preparation or storage of the food product which they must constitute.
- the components of the oily phase are preferably chosen so as not to manifest crystallinity at a temperature of the order of 5 to 6 ° C.
- the optional lipophilic additives are chosen from flavorings, antioxidants, modified and hydrophobic silicon dioxide, essential oils, preservatives, flavor enhancers, colorings, etc.
- multiple emulsions comprising, in addition to the natural lipophilic surfactant system for stabilization purposes, one or more additional additives, the role of which is, however, to confer additional properties on the multiple emulsion, such as particular rheological properties.
- additional additives may in particular be synthetic lipophilic surfactants. It is thus possible, through the choice of such a specific additive, to modify the flow properties of the emulsion, to densify the interfacial film and / or to create steric bulk.
- the polyglycerol polyricinoleate makes it possible to lower the flow threshold
- the sorbitan esters can cause adhesion between the droplets and the glycerol and fatty acid esters make it possible to give elasticity to the middle.
- additional additives which can be synthesized, are introduced in the context of the present invention in reduced amounts and preferably at a rate of 0.5 to 2% expressed relative to the total oily phase.
- the internal aqueous phase it generally incorporates as far as possible one or more solutes to provide it with an osmotic pressure comparable to that of the external aqueous phase.
- these solutes are chosen from mineral salts of NaCI, KCI, CaCI 2 and MgSO type and sugars such as glucose, lactose, sucrose and polydextrose.
- the amount of these solutes in the internal aqueous phase depends on the food preparation considered. Typically, they represent between 0.1 and 30% by mass of the internal aqueous phase.
- this aqueous phase can also contain a hydrophilic surfactant system.
- a hydrophilic surfactant system that is to say between 8 and 18 and preferably greater than 12.
- the choice of the surfactant (s) is also made according to the nature of the food product intended to be prepared from the multiple emulsion claimed.
- the use of caseinates, milk proteins, phospholipids and / or lypophospholipids is preferred.
- These surfactants are primarily intended to lower the water-in-oil interfacial tension to densify the interfacial film and, if necessary, generate electrostatic repulsions with a substance encapsulated in the aqueous phase. As far as possible, their concentration does not exceed 5% by mass of the aqueous phase.
- the aqueous phase of the reverse primary emulsion may also contain a thickening or gelling system.
- the reverse primary emulsion comprises between 0.1% and 85% of aqueous phase, preferably between 25% and 60% of aqueous phase.
- aqueous phase content is greater than 30% by mass, it is advantageous to use a natural lipophilic surfactant system comprising at least two separate surfactants.
- the reverse primary emulsion is prepared by dispersing the internal aqueous phase within the oily phase which incorporates in a solubilized form the natural lipophilic surfactant system.
- This dispersion can be carried out by any conventional technique available to those skilled in the art. By way of example, there may be mentioned the emulsification methods in laminar regime (rotor-stator), dispersers-homogenizers, membranes, etc.
- the average diameter of the internal aqueous droplets is less than 2 ⁇ m, preferably less than 0.8 ⁇ m and more preferably less than 0.5 ⁇ m.
- the multiple emulsion claimed can be used to encapsulate in the internal aqueous phase of its primary emulsion one or more active materials of preferably food, such as water-soluble nutritional compounds.
- these molecules to be encapsulated must not exhibit surface properties capable of inducing their adsorption at the interfaces of the multiple emulsion.
- the multiple water-in-oil-in-water emulsion contains at most 50% of dispersed double globules.
- the multiple emulsion comprises between 0.1 and 40% of oily phase.
- the multiple emulsion is intended to constitute a dairy product
- its continuous aqueous phase is either derived from milk or contains milk powder as indicated above. It may in particular be skimmed milk or not or cream. The presence of milk proteins such as caseinates can in particular be beneficial in terms of stability.
- This continuous aqueous phase can also consist of sweet or savory dough, jam, compote, a cocoa-based preparation, syrup or fruit juice, ...
- optional compounds such as salt, sugar, thickeners, flavorings, fruit pulp, fruit juices, colorings, etc. may be present in variable amounts in the continuous aqueous phase.
- the multiple emulsion is prepared according to a two-step process. Firstly, it involves preparing a reverse water-in-oil emulsion which is then dispersed in a continuous aqueous phase.
- the dispersion of the reverse emulsion in the continuous aqueous phase is carried out so as to obtain double globules whose average size is at least three times greater than the average size of the internal aqueous droplets. More preferably, the average size of the double globules is at least six times greater than the average size of the internal droplets.
- the multiple emulsion thus obtained preferably comprises 0.1 to 60% and preferably 0.5 to 30% by mass of dispersed double globules.
- the multiple emulsions according to the invention can be introduced into food products such as, for example, dairy products, fillings for sweet or savory cookies, diet drinks or infant food products.
- multiple emulsions in accordance with the invention, mention may more particularly be made of those comprising as an oily phase, MGLAs and an aqueous continuous phase, skimmed milk, said emulsion being stabilized by a phospholipid / phytosterol surfactant system solubilized in its oily phase.
- a phospholipid / phytosterol surfactant system solubilized in its oily phase.
- such an emulsion proves to be stable over a period of 1 month at a temperature of 6 ° C.
- a multiple emulsion composed of palm oil, as the oily phase, and glucose syrup, as the internal and continuous aqueous phases is effectively stabilized by this same phospholipid / phytosterol system.
- the present invention also relates to a process for preparing a multiple emulsion according to the invention.
- this process is characterized in that a first so-called internal aqueous phase is dispersed, gradually or all at once, in an oily phase containing in solubilized form a sufficient amount of a natural lipophilic surfactant system until the aqueous droplets dispersed in a stabilized form, then the inverse emulsion thus obtained is dispersed, gradually or in one go, in a second aqueous phase called external so as to obtain said multiple emulsion.
- the energy to be brought in to carry out the two dispersions is in fact a function of the nature of the ingredients and in particular of their viscosity.
- a microfluidizer In the case of dairy products, it is possible to disperse the phases present using a microfluidizer.
- a fragmentation method In the case of biscuit fillings, the phases being more viscous, a fragmentation method will be preferred.
- a Rayneri type mixer is particularly effective.
- the first aqueous phase is dispersed in the oily phase in the form of internal aqueous droplets whose average diameter is less than 2 ⁇ m and more preferably 0.5 ⁇ m.
- the dispersion of the aqueous phase in the oily phase containing the surfactant system natural lipophilic is carried out in the presence of an active material to be encapsulated.
- the dispersion of the reverse emulsion it is preferably carried out so as to obtain double globules whose average size is at least three times greater than the average size of the internal aqueous droplets.
- the multiple emulsion thus obtained preferably comprises from 0.1 to 60% and preferably from 0.5 to 30% by mass of dispersed double globules expressed relative to the total amount of emulsion. It preferably contains at most 50% in double globules.
- a multiple emulsion is prepared intended to be introduced into a dairy product. Its components are:
- the phospholipids and phytosterol are dissolved at room temperature in butter oil.
- the salted aqueous phase is then added thereto gradually and with gentle stirring.
- This premix is then violently sheared using an Ultra-Turrax type disperser-homogenizer.
- the particle size distribution of the dispersed droplets is centered on 0.40 ⁇ m.
- This reverse emulsion is then re-dispersed again using an Ultra-Turrax in skim milk. After only a few moments of agitation, a multiple emulsion is obtained, the mean diameter of the globules of which is centered on 6 ⁇ m.
- a multiple emulsion is prepared intended to be introduced into a filling. Its composition is as follows:
- the phospholipids and phytosterol are dissolved at 55 ° C in palm oil.
- Glucose syrup is then gradually added thereto and with gentle stirring. This premix is then violently sheared using an Ultra-Turrax type disperser-homogenizer. At the end of this stage emulsification, the particle size distribution of the dispersed droplets is centered on 0.8 ⁇ m.
- This reverse emulsion is then redispersed using a pale helical stirring in glucose syrup. After only a few moments of agitation, a multiple emulsion is obtained, the mean diameter of the globules of which is centered on 8 ⁇ m.
- a multiple control emulsion is prepared, that is to say not in accordance with the invention.
- aqueous solution water + glucose
- oily solution MGLA + Lecithin
- Ultra-Turrax-type disperser-homogenizer whose speed is rotation varies between 0 and 24,000 rpm. If the entire two phases are dispersed, a direct emulsion (oil-in-water) is quickly obtained.
- the aqueous phase in the oil, a very unstable reverse emulsion is obtained. As soon as you cut the agitation, most of the water is released. The emulsion is not refined, the size of the droplets in the aqueous phase is always greater than 3 or 5 ⁇ m on average.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biophysics (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02772491A EP1414311A1 (fr) | 2001-08-09 | 2002-08-07 | Emulsion multiple alimentaire composee d'une emulsion primaire inverse dispersee au sein d'une phase continue aqueuse |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0110662A FR2828378B1 (fr) | 2001-08-09 | 2001-08-09 | Emulsion multiple alimentaire composee d'une emulsion primaire inverse dispersee au sein d'une phase continue aqueuse |
FR0110662 | 2001-08-09 |
Publications (1)
Publication Number | Publication Date |
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WO2003013271A1 true WO2003013271A1 (fr) | 2003-02-20 |
Family
ID=8866425
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/FR2002/002825 WO2003013271A1 (fr) | 2001-08-09 | 2002-08-07 | Emulsion multiple alimentaire composee d'une emulsion primaire inverse dispersee au sein d'une phase continue aqueuse |
Country Status (3)
Country | Link |
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EP (1) | EP1414311A1 (fr) |
FR (1) | FR2828378B1 (fr) |
WO (1) | WO2003013271A1 (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN111372462A (zh) * | 2017-11-27 | 2020-07-03 | 嘉吉公司 | 双重乳液 |
US11419350B2 (en) | 2016-07-01 | 2022-08-23 | Corbion Biotech, Inc. | Feed ingredients comprising lysed microbial cells |
CN116326753A (zh) * | 2023-04-04 | 2023-06-27 | 天津艾尔森生物科技有限公司 | 一种具有多重乳液结构的香精的制备方法 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7163710B2 (en) | 2004-06-16 | 2007-01-16 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Emulsion comprising a nut paste |
EP1859682A4 (fr) * | 2005-02-24 | 2010-07-07 | San Ei Gen Ffi Inc | Boisson lactee contenant des sterols vegetaux et son procede de production |
US8920859B2 (en) | 2011-03-21 | 2014-12-30 | Diageo Great Britain Ltd. | Stigmasterol-rich phytosterol composition and use |
US20130017299A1 (en) * | 2011-07-12 | 2013-01-17 | E I Du Pont De Nemours And Company | Stable dispersion of sterols in aqueous solutions comprising an oil |
BE1025087B1 (nl) * | 2017-03-29 | 2018-10-29 | Tereos Starch & Sweeteners Belgium Nv | Omkapselde glucose in een melkvervangende samenstelling voor kalveren |
FR3081350B1 (fr) * | 2018-05-24 | 2020-08-28 | Paris Sciences Lettres Quartier Latin | Particules colloidales fonctionnalisees de maniere homogene par des biomolecules |
Citations (6)
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---|---|---|---|---|
US4590086A (en) * | 1982-10-01 | 1986-05-20 | Meiji Milk Products Company Limited | Process for the production of a water-in-oil-in-water emulsion for foods |
DD261956A1 (de) * | 1987-07-14 | 1988-11-16 | Adw Ddr | Verfahren zur herstellung von doppelemulsionen |
US5622649A (en) * | 1991-06-27 | 1997-04-22 | Emory University | Multiple emulsions and methods of preparation |
FR2766737A1 (fr) * | 1997-07-31 | 1999-02-05 | Centre Nat Rech Scient | Emulsions multiples et leurs applications |
EP0997075A1 (fr) * | 1998-10-30 | 2000-05-03 | St. Ivel Limited | Emulsion comestible |
JP2001025360A (ja) * | 1999-07-15 | 2001-01-30 | Mitsubishi-Kagaku Foods Corp | W/o/w型エマルジョン組成物およびその製造方法 |
-
2001
- 2001-08-09 FR FR0110662A patent/FR2828378B1/fr not_active Expired - Fee Related
-
2002
- 2002-08-07 WO PCT/FR2002/002825 patent/WO2003013271A1/fr not_active Application Discontinuation
- 2002-08-07 EP EP02772491A patent/EP1414311A1/fr not_active Withdrawn
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4590086A (en) * | 1982-10-01 | 1986-05-20 | Meiji Milk Products Company Limited | Process for the production of a water-in-oil-in-water emulsion for foods |
DD261956A1 (de) * | 1987-07-14 | 1988-11-16 | Adw Ddr | Verfahren zur herstellung von doppelemulsionen |
US5622649A (en) * | 1991-06-27 | 1997-04-22 | Emory University | Multiple emulsions and methods of preparation |
FR2766737A1 (fr) * | 1997-07-31 | 1999-02-05 | Centre Nat Rech Scient | Emulsions multiples et leurs applications |
EP0997075A1 (fr) * | 1998-10-30 | 2000-05-03 | St. Ivel Limited | Emulsion comestible |
JP2001025360A (ja) * | 1999-07-15 | 2001-01-30 | Mitsubishi-Kagaku Foods Corp | W/o/w型エマルジョン組成物およびその製造方法 |
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PATENT ABSTRACTS OF JAPAN vol. 2000, no. 16 8 May 2001 (2001-05-08) * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US11419350B2 (en) | 2016-07-01 | 2022-08-23 | Corbion Biotech, Inc. | Feed ingredients comprising lysed microbial cells |
CN111372462A (zh) * | 2017-11-27 | 2020-07-03 | 嘉吉公司 | 双重乳液 |
US11968993B2 (en) | 2017-11-27 | 2024-04-30 | Cargill, Incorporated | Double emulsions |
CN116326753A (zh) * | 2023-04-04 | 2023-06-27 | 天津艾尔森生物科技有限公司 | 一种具有多重乳液结构的香精的制备方法 |
CN116326753B (zh) * | 2023-04-04 | 2023-11-14 | 天津艾尔森生物科技有限公司 | 一种具有多重乳液结构的香精的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
EP1414311A1 (fr) | 2004-05-06 |
FR2828378B1 (fr) | 2005-06-24 |
FR2828378A1 (fr) | 2003-02-14 |
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