WO2007092383A2 - Produits alimentaires de type mayonnaise - Google Patents

Produits alimentaires de type mayonnaise Download PDF

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Publication number
WO2007092383A2
WO2007092383A2 PCT/US2007/003038 US2007003038W WO2007092383A2 WO 2007092383 A2 WO2007092383 A2 WO 2007092383A2 US 2007003038 W US2007003038 W US 2007003038W WO 2007092383 A2 WO2007092383 A2 WO 2007092383A2
Authority
WO
WIPO (PCT)
Prior art keywords
food product
weight
starch
olive oil
content
Prior art date
Application number
PCT/US2007/003038
Other languages
English (en)
Inventor
Arnon Blumenfeld
Original Assignee
Arnon Blumenfeld
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 Arnon Blumenfeld filed Critical Arnon Blumenfeld
Publication of WO2007092383A2 publication Critical patent/WO2007092383A2/fr

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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
    • A23D7/003—Compositions other than spreads
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value

Definitions

  • This invention relates to mayonnaise-like food products and methods for manufacturing the mayonnaise-like food products.
  • Healthy dietary practices reduce risks of developing a number of diseases, such as coronary heart disease.
  • Consumer demand for healthy food products has led manufacturers to introduce modifications to food products, for example, reducing the fat content or adding vitamins.
  • Health modifications are particularly desirable in the food product category of dressings, for example salad dressings or spread dressings.
  • the disclosure features a mayonnaise-like food product, comprising a combination of: water; corn syrup; vinegar; cellulose gel; whey protein; xanthan gum; potassium citrate; at least 1% by weight starch; at least 0.01% by weight halibut liver oil; and at least 1 % by weight olive oil.
  • the olive oil in the mayonnaise-like food product can be from 90% to 100% pure olive oil by weight, preferably the olive oil in the mayonnaise-like food product can be 100% pure olive oil by weight.
  • the olive oil content in the mayonnaise- like food product can be from 1% to 25% by weight, e.g., the olive oil content in the mayonnaise-like food product can be 5.8% by weight, 6% by weight, or 14% by weight.
  • the starch content in the mayonnaise-like food product can be from 1% to 10% by weight.
  • the starch in the mayonnaise-like food product can be corn starch, e.g. x-pandr starch and mira-gel starch.
  • the x-pandr starch in the mayonnaise-like food product can be from 1% to 5% by weight, e.g. 2.5% by weight
  • the mira-gel starch in the mayonnaise-like food product can be from 1% to 5% by weight, e.g. 2.5% by weight
  • the halibut liver oil content in the mayonnaise-like food product can be from 0.01% to 1% by weight, e.g. 0.02% by weight, 0.03% by weight, 0.035% by weight, or 0.04% by weight.
  • the mayonnaise-like food product can further comprise sugar; garlic; onion; rosemary; salt; and beta carotene.
  • the disclosure features a process for manufacturing a mayonnaise- like food product comprising the steps of: (i) preparing a water mixture by adding cellulose gel to water; (ii) adding premixed sugar and xanthan gum to the water mixture of (i); (iii) adding garlic, onion, corn syrup and citrate to the water mixture of (ii); (iv) separately preparing an oil mixture by combining starch, rosemary, olive oil, whey protein and halibut oil; (v) combining the oil mixture if (iv) with the water mixture of (iii); (vi) adding vinegar and salt to the mixture of (v); (vii) adding beta carotene to the mixture of (vi); and (viii) processing.
  • the processing can be cold processing or hot processing.
  • the manufactured food product can be further allowed to set to a soft gel for about 24 hours.
  • the process can further comprise buffering the manufactured food product at a pH of about 3.9.
  • the olive oil in the manufactured food product can be from 90% to 100% pure olive oil by weight, e.g. the olive oil in the manufactured food product can be 100% pure olive oil by weight.
  • the olive oil content in the manufactured food product can be at least 1% by weight, e.g. from 1% to 25% by weight, 5.8% by weight, 6% by weight, or 14% by weight.
  • the starch content in the manufactured food product can be from 1% to 10% by weight.
  • the starch in the manufactured food product can be corn starch, e.g. x-pandr starch and mira-gel starch.
  • the x-pandr starch content in the manufactured food product can be from 1% to 5% by weight, e.g. 2.5% by weight
  • the mira-gel starch content in the manufactured food product can be from 1% to 5% by weight, e.g. 2.5% by weight.
  • the halibut liver oil content in the manufactured food product can be from 0.01 % to 1 % by weight, e.g. 0.02% by weight, 0.03% by weight, 0.035% by weight, or 0.04% by weight.
  • the disclosure features a mayonnaise-like food product, comprising a combination of: water; corn syrup; vinegar; cellulose gel; whey protein; xanthan gum; potassium citrate; at least 1% by weight starch; and at least 1% by weight olive oil.
  • the olive oil in the mayonnaise-like food product can be from 90% to 100% pure olive oil by weight, e.g. the olive oil in the mayonnaise-like food product can be 100% pure olive oil by weight.
  • the olive oil content in the mayonnaise-like food product can be from 1% to 25% by weight, e.g. 5.8% by weight, 6% by weight or 14% by weight.
  • the starch content in the mayonnaise-like food product can be from 1% to 10% by weight.
  • the starch in the mayonnaise-like food product can be corn starch, e.g. x-pandr starch and mira-gel starch.
  • the x-pandr starch in the mayonnaise-like food product can be from 1% to 5% by weight and the mira-gel starch in the mayonnaise- like food product can be from 1 % to 5% by weight. In one embodiment, the x-pandr starch in the mayonnaise-like food product can be 2.5% by weight, and the mira-gel starch in the mayonnaise-like food product can be 2.5% by weight.
  • the mayonnaise-like food product can further comprise sugar; garlic; onion; rosemary; salt; and beta carotene.
  • the disclosure features a process for manufacturing a mayonnaise- like food product comprising the steps of: (i) preparing a water mixture by adding cellulose gel to water; (ii) adding premixed sugar and xanthan gum to the water mixture of (i); (iii) adding garlic, onion, corn syrup and citrate to the water mixture of (ii); (iv) separately preparing an oil mixture by combining starch, rosemary, olive oil and whey protein; (v) combining the oil mixture of (iv) with the water mixture of (iii); (vi) adding vinegar and salt to the mixture of (v); (vii) adding beta carotene to the mixture of (vi); and (viii) processing.
  • the processing can be cold processing or hot processing.
  • the manufactured food product can be further allowed to set to a soft gel for about 24 hours.
  • the process can further comprise buffering the manufactured food product at a pH of about 3.9.
  • the olive oil in the manufactured food product can be from 90% to 100% pure olive oil by weight, e.g. 100% pure olive oil by weight.
  • the olive oil content in the manufactured food product can be at least 1% by weight, e.g. from 1% to 25% by weight, 5.8% by weight, 6% by weight or 14% by weight.
  • the starch content in the manufactured food product can be from 1% to 10% by weight.
  • the starch in the manufactured food product can be corn starch.
  • the corn starch in the manufactured food product can be x- pandr starch and mira-gel starch, e.g. the x-pandr starch content in the manufactured food product can be from 1% to 5% by weight, e.g. 2.5% by weight, and the mira-gel starch content in the manufactured food product can be from 1% to 5% by weight, e.g. 2.5% by weight.
  • Dressing can include salad dressings or spread dressings or mayonnaise dressings or mayonnaise-like dressings.
  • One implementation features a food product with reduced fat, e.g., a dressing with reduced fat, e.g., a mayonnaise-like dressing with reduced fat.
  • the fat reduction can be obtained by reducing the oil content in the dressing to obtain less than 25% of oil content by weight, e.g., less than 15% of oil content by weight, e.g., less than 10% of oil content by weight, e.g., less than 7% of oil content by weight e.g., less than 6% of oil content by weight.
  • the food product can contain no cholesterol.
  • One implementation features a process for manufacturing a food product with reduced fat, e.g., a process for manufacturing a dressing with reduced fat, e.g., a process for manufacturing a mayonnaise-like dressing with reduced fat.
  • the fat reduction can be obtained by reducing the oil content in the dressing to obtain less than 25% of oil content by weight, e.g., less than 15% of oil content by weight, e.g., less than 10% of oil content by weight, e.g., less than 7% of oil content by weight, e.g. less than 6% of oil content by weight.
  • the manufactured food product can contain no cholesterol.
  • One implementation features a mayonnaise-like food product with at least 1% of olive oil by weight.
  • One embodiment features a mayonnaise-like food product with 5.8% of olive oil by weight, which is about one gram of olive oil per one serving of the composition.
  • One serving of the food product can be about one tablespoon or about 15 grams.
  • One embodiment features a mayonnaise-like food product with 14% of olive oil by weight.
  • One implementation features a process for manufacturing a mayonnaise-like food product with at least 1% of olive oil by weight.
  • One embodiment features a process of manufacturing a mayonnaise-like food product with 5.8% of olive oil by weight, which is about one gram of olive oil per one serving of the food product.
  • One serving of the food product can be about one tablespoon or about 15 grams.
  • One embodiment features a process of manufacturing a mayonnaise-like food product with 14% of olive oil by weight.
  • Vitamin A is a family of compounds that play a role in vision, bone growth, reproduction, cell division, cell differentiation and regulation of the immune system. Vitamin A promotes health of surface linings of the eyes and of the respiratory, urinary and intestinal tracts. Vitamin A also helps maintain the integrity of skin and mucous membranes. Halibut liver oil is one source of vitamin A.
  • One implementation features a mayonnaise-like food product with at least 0.01% of halibut liver oil by weight.
  • One embodiment features a mayonnaise-like food product with 0.03% halibut liver oil by weight, which provides 10% of the recommended daily value of vitamin A.
  • One implementation features a process for manufacturing a mayonnaise-like food product with at least 0.01% of halibut liver oil by weight.
  • One embodiment features a process for manufacturing a mayonnaise-like food product with 0.03% halibut liver oil by weight, which provides 10% of the recommended daily value of vitamin A.
  • One implementation features a mayonnaise-like food product comprising corn starch, a natural non-modified starch.
  • One embodiment comprises two types of starch derived from natural corn starch: x-pandr starch and mira-gel starch.
  • x- pandr starch adds fiuffiness to the food product and mira-gel starch adds firmness to the food product.
  • One implementation features a process for manufacturing a mayonnaise-like food product comprising corn starch, a natural non-modified starch.
  • One embodiment comprises a process for manufacturing a mayonnaise-like food product with two types of starch derived from natural corn starch: x-pandr starch and mira-gel starch.
  • x- pandr starch adds fluffiness to the manufactured food product and mira-gel starch adds firmness to the manufactured food product.
  • One implementation features a mayonnaise-like food product with at least 1% starch by weight, at least 0.01% halibut liver oil by weight and at least 1% of olive oil by weight.
  • the mayonnaise-like food product is a dressing.
  • the mayonnaise-like food product is a reduced-fat dressing.
  • the mayonnaise-like food product is a salad dressing.
  • the mayonnaise-like food product is a spread dressing.
  • One implementation features a mayonnaise-like food product with at least 1% of starch by weight and at least 1% of olive oil by weight.
  • the mayonnaise-like food product is a dressing.
  • the mayonnaise-like food product is a reduced-fat dressing.
  • the mayonnaise-like food product is a salad dressing.
  • the mayonnaise-like food product is a spread dressing.
  • One implementation features a process for manufacturing a mayonnaise-like food product with at least 1% starch by weight, at least 0.01% halibut liver oil by weight and at least 1% olive oil by weight.
  • the manufactured food product is a dressing.
  • the manufactured food product is a reduced- fat mayonnaise- like dressing.
  • the manufactured food product is a salad dressing, e.g., a reduced-fat mayonnaise-like salad dressing.
  • the manufactured food product is a spread dressing, e.g., a reduced-fat mayonnaise-like spread dressing.
  • the manufactured food product is produced by cold processing.
  • the manufactured food product is produced by hot processing.
  • One implementation features a process for manufacturing a mayonnaise-like food product with at least 1% starch by weight and at least 1% olive oil by weight.
  • the manufactured food product is a dressing.
  • the manufactured food product is a reduced-fat mayonnaise-like dressing.
  • the manufactured food product is a salad dressing, e.g., a reduced-fat mayonnaise-like salad dressing.
  • the manufactured food product is a spread dressing, e.g., a reduced-fat mayonnaise-like spread dressing.
  • the manufactured food product is produced by cold processing.
  • the manufactured food product is produced by hot processing.
  • Example 1 Healthy reduced-fat mayonnaise-like dressing with 10% daily value of vitamin A.
  • Oil mixture was added slowly to the water slurry and mixed with high speed for 2-3 minutes.
  • Beta carotene was mixed with a small amount of water and added to the batch.
  • This food product was thin upon initial mixing and set to a soft gel about 24 hours after processing.
  • Other specifications used in the manufacturing procedure included: (a) pH 3.90 buffered; (b) titratable acidity 2.0% as acetic acid, in water phase (61%); (c) appearance: heavy viscosity after 24 hours, off white to tan color.
  • the manufacturing procedure used either hot or cold processing.
  • the food product provided 10% of recommended daily value of vitamin A and contained such nutrients as choline and sodium alginate.
  • the food product contained dairy ingredients.
  • One serving of the dressing (which was about one tablespoon or about 15 grams) provided 25 calories (10 calories from fat), 1 gram of total fat, 120 mg of sodium, 100 mg of potassium, 4 g of carbohydrates (3 g of sugars).
  • Oil mixture was added slowly to the water slurry and mixed with high speed for 2-3 minutes.
  • Beta carotene was mixed with a small amount of water and added to the batch (10 ml beta carotene 1% solution per 500 grams of product).
  • This product was thin upon initial mixing and set to a soft gel about 24 hours after processing.
  • the manufacturing procedure used either hot or cold processing.
  • One serving of the dressing (which was about one tablespoon or about 15 grams) provided: about 30 calories (about 20 calories from fat); about 2 grams of fat (no saturated fat and no trans fat); about 120 mg of sodium; about 125 mg of potassium; and about 4 g of carbohydrates (about 1 g of sugars).
  • One serving provided about 2% of daily value of vitamin A.
  • one serving of the dressing (which was about 15 grams) provided: 32.26 calories (18.96 calories from fat, 2.57 calories from saturated fat); 123.04 kiloJoules; 0.08 g of protein; 3.56 g of carbohydrates; 0.23 g of dietary fiber; 0.03 g of soluble fiber; 0.2 g of insoluble fiber; total sugar of 1.35 g; 0.83 g of disaccharides; 0.83 g of sucrose; 1.27 g of other carbohydrates; 2.11 g of total fat; 0.29 g of saturated fat; 1.55 g of mono fat; 0.21 g of poly fat; 0.2 mg of cholesterol; 8.72 g of water; 0.53 g of ash; 50.17 IU vitamin A IU; 2.51 meg vitamin A RAE; 5.02 meg vitamin A RE; 5.02 RE vitamin A-carotenoid; 30.1 meg vitamin A-beta carotene; 0.01 mg vitamin C; 0.31 mg vitamin E alpha-tocopherol; 0.31 mg vitamin E-alpha
  • the dressing contained sodium alginate and dairy ingredients.

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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)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne des produits alimentaires de type mayonnaise ainsi que des procédés de fabrication de produits alimentaires de type mayonnaise. Les produits alimentaires de type mayonnaise peuvent être des produits alimentaires à faible teneur en graisse.
PCT/US2007/003038 2006-02-06 2007-02-06 Produits alimentaires de type mayonnaise WO2007092383A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US76566906P 2006-02-06 2006-02-06
US60/765,669 2006-02-06

Publications (1)

Publication Number Publication Date
WO2007092383A2 true WO2007092383A2 (fr) 2007-08-16

Family

ID=38345709

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2007/003038 WO2007092383A2 (fr) 2006-02-06 2007-02-06 Produits alimentaires de type mayonnaise

Country Status (1)

Country Link
WO (1) WO2007092383A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010060778A1 (fr) 2008-11-28 2010-06-03 Unilever Nv Composition d'herbes, de légumes et/ou d'épices réduits en purée et son procédé d'élaboration
WO2020118388A1 (fr) 2018-12-13 2020-06-18 Silva Haroldo Souza Composition alimentairecomposition alimentaire à base d'açaï et procédé de préparation de composition alimentaire à base d'açaï
CN115736254A (zh) * 2022-11-30 2023-03-07 中国海洋大学 一种南极磷虾油油凝胶材料及其制备和应用

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010060778A1 (fr) 2008-11-28 2010-06-03 Unilever Nv Composition d'herbes, de légumes et/ou d'épices réduits en purée et son procédé d'élaboration
AU2009319147B2 (en) * 2008-11-28 2012-12-06 Unilever Ip Holdings B.V. Pureed herbs, vegetables and/or spices composition and process for preparing it
EA026139B1 (ru) * 2008-11-28 2017-03-31 Юнилевер Н.В. Пюреобразная композиция из ароматических трав, овощей и/или специй и способ её приготовления
WO2020118388A1 (fr) 2018-12-13 2020-06-18 Silva Haroldo Souza Composition alimentairecomposition alimentaire à base d'açaï et procédé de préparation de composition alimentaire à base d'açaï
EP3895549A4 (fr) * 2018-12-13 2021-12-29 Silva, Haroldo Souza Composition alimentairecomposition alimentaire à base d'açaï et procédé de préparation de composition alimentaire à base d'açaï
CN115736254A (zh) * 2022-11-30 2023-03-07 中国海洋大学 一种南极磷虾油油凝胶材料及其制备和应用

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