WO2008080738A1 - Edible aerated oil-and-water emulsion - Google Patents
Edible aerated oil-and-water emulsion Download PDFInfo
- Publication number
- WO2008080738A1 WO2008080738A1 PCT/EP2007/063280 EP2007063280W WO2008080738A1 WO 2008080738 A1 WO2008080738 A1 WO 2008080738A1 EP 2007063280 W EP2007063280 W EP 2007063280W WO 2008080738 A1 WO2008080738 A1 WO 2008080738A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- emulsion
- egg yolk
- oil
- aqueous phase
- water
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 95
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 68
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 68
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 67
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 61
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 32
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 32
- 239000008187 granular material Substances 0.000 claims abstract description 30
- 239000008346 aqueous phase Substances 0.000 claims abstract description 25
- 102000007330 LDL Lipoproteins Human genes 0.000 claims abstract description 23
- 108010007622 LDL Lipoproteins Proteins 0.000 claims abstract description 23
- 102000015779 HDL Lipoproteins Human genes 0.000 claims abstract description 22
- 108010010234 HDL Lipoproteins Proteins 0.000 claims abstract description 22
- 239000012071 phase Substances 0.000 claims abstract description 20
- 102000004506 Blood Proteins Human genes 0.000 claims abstract description 12
- 108010017384 Blood Proteins Proteins 0.000 claims abstract description 12
- 102100027992 Casein kinase II subunit beta Human genes 0.000 claims abstract description 8
- 101710158100 Casein kinase II subunit beta Proteins 0.000 claims abstract description 8
- 108010052522 livetin Proteins 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 13
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000007764 o/w emulsion Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000007983 food acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000012041 food component Nutrition 0.000 claims description 2
- 239000005417 food ingredient Substances 0.000 claims description 2
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- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000006260 foam Substances 0.000 abstract description 10
- 239000008268 mayonnaise Substances 0.000 description 33
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- 235000018102 proteins Nutrition 0.000 description 26
- 239000000047 product Substances 0.000 description 11
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
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- 150000003904 phospholipids Chemical class 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
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- 150000003626 triacylglycerols Chemical class 0.000 description 5
- GQPLMRYTRLFLPF-UHFFFAOYSA-N Nitrous Oxide Chemical compound [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 4
- 238000005273 aeration Methods 0.000 description 4
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- 235000012000 cholesterol Nutrition 0.000 description 4
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- 239000000243 solution Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
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- 241000195940 Bryophyta Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
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- 235000015243 ice cream Nutrition 0.000 description 3
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
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- 229920001817 Agar Polymers 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 2
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- 239000001569 carbon dioxide Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
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- 238000006243 chemical reaction Methods 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 2
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 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 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N 2-Amino-2-Deoxy-Hexose Chemical compound NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
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- 239000004368 Modified starch Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical class CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 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 description 1
- 230000033228 biological regulation Effects 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
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- 239000008273 gelatin Substances 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
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- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
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- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000001272 nitrous oxide Substances 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 238000000518 rheometry Methods 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
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- 238000002604 ultrasonography Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- 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
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/04—Aeration
Definitions
- the present invention relates to edible aerated oil-and- water emulsions.
- aerated oil-in-water emulsions encompassed by the present invention include aerated mayonnaise, aerated dressings, aerated sauces, whipped cream, souffles, mousses and ice cream.
- Traditional mayonnaise is an oil-in-water type emulsion comprising vegetable oil (70-80%) , egg yolk (5-8%) , salt, vinegar (to achieve a pH of the water phase of less than 4.2 to be considered an acid stable food), mustard, and optionally sugar, pepper and herbs.
- the oil is generally present in mayonnaise as a dispersed phase with an average droplet size of 3-8 ⁇ m. Because of the droplet size and the high amount of dispersed phase, mayonnaise contains a very close packing of oil droplets. The close packing of oil droplets in combination with the very thin layer of aqueous phase separating said droplets results in a mayonnaise that exhibits a very desirable rheology that is perceived by consumers as a creamy thickness.
- Mayonnaise typically has a specific density of about 0.9 g/cm 3 .
- egg yolk as an emulsifying agent
- other emulsifiers such lecithin, propylene glycol esters, alginates and vegetable gums have also been proposed.
- US 4,578,278 describes an aerated mayonnaise type foodstuff comprising a foam of micro bubbles of gas or air in an oil- in-water emulsion of oil, water, egg yolk, vinegar, seasoning, a gelifying stabilizer and coagulated whipped egg white.
- the gelifying agent is suitably selected from the group consisting of gelatine, pectin, alginates, carrageenan, agar, carob polysaccharides and starch.
- the inventors have discovered that the aforementioned requirements can be met by stabilising aerated mayonnaise with egg yolk granule proteins.
- the inventors have further found that egg yolk granule proteins cannot only be used to stabilise aerated mayonnaise but that these proteins are actually capable of stabilising a variety of aerated water- continuous oil-and-water emulsions such as dressings, sauces, whipped cream, souffles, mousses and ice cream.
- Egg yolk contains a high level of fat and is itself an emulsion comprising a dispersion of oil droplets in a continuous aqueous phase. Hen's egg yolk has a total solid content of approximately 50 to 52% composed of 15.5 to 16.5% protein, 31.5 to 34.5% lipid, 0.5 to 1.5% carbohydrate and 0.9 to 1.2% ash.
- the egg-yolk lipids comprise as their main components approximately 65% triglyceride, 29% phospholipid and 5% cholesterol.
- Egg yolk protein consists of about 68% low-density lipoproteins (LDL), 16% high-density lipoproteins (HDL), 10% livetins and 4% phosvitins.
- Egg yolk can be fractionated into a plasma and a granules fraction by diluting whole egg yolk with water or dilute aqueous saline solution followed by centrifugation to give a supernatant made up of plasma fraction (77-81wt.% of yolk dry matter) and the precipitate that contains the granule fraction (19-23 wt . % of yolk dry matter) .
- the plasma fraction of hen's egg yolk contains about 25% proteins and about 73% lipids, both calculated by weight of dry matter.
- the protein component of the plasma fraction typically represents about 80 wt . % of the yolk proteins and contains low-density lipoprotein ( ⁇ 85 wt.%) and the water-soluble globular protein livetin ( ⁇ 15 wt.%).
- the granule fraction of hen's egg yolk typically contains about 64% protein and 31% lipids.
- the protein component of the granule fraction represents about 20 wt.% of the yolk and contains high density lipoprotein ( ⁇ 72 wt.%), phosvitin ( ⁇ 16 wt.%) and low density lipoprotein-g ( ⁇ 12 wt.%).
- the inventors have discovered that despite the fact that whole egg yolk is not capable of effectively stabilising aerated oil-in-water emulsions, such as mayonnaise, the granule protein fraction that is contained within the egg yolk is an excellent stabiliser. Although the inventors do not wish to be bound by theory, it is believed that whereas the proteins contained in the granule fraction of egg yolk are capable of stabilising the foam structure within aerated oil-in-water emulsions, the proteins contained within the egg yolk plasma fraction actually have a destabilising effect on this same foam structure.
- One of the advantages offered by the present invention is that it obviates or at least reduces the need to use stabilisers like modified starch and gums like xanthan, gellan or guar gum.
- the use of additives like artificial stabilisers in products labelled “mayonnaise” is not be allowed in some countries.
- one aspect of the invention relates to an aerated water-continuous oil-and-water emulsion having an overrun in the range of 10-500%, said emulsion comprising:
- gg yolk refers to the yolk obtained from bird eggs, most preferably hen's eggs.
- HDL high density lipoprotein
- HDL refers to a protein-lipid complex that is found in substantial concentrations in birds egg yolk.
- HDL comprises a protein with a hydrophobic pocket that holds the lipid component.
- HDL contains 75-80% apoproteins and 20-25% lipids. These lipids are composed of 65% phospholipids, 30% triglycerides and 5 % cholesterol.
- Two sub-groups of HDL can be separated by ion chromatography: ⁇ and ⁇ -HDL.
- ⁇ .-HDL contains 6 time more sialic acid and 2 times more phosphorus than ⁇ -HDL. Consequently, ⁇ -HDL is more acidic than ⁇ -HDL.
- LDL low density lipoprotein
- LDL comprises an inner core largely consisting of triglycerides and cholesteryl esters and a surface layer that mainly consists of phospholipids , cholesterol and apoproteins.
- the apoproteins represent 11-17 wt . % of LDL, the lipid components 83-89 wt . % . These lipids are composed of about 69% triglycerides, 26% phospholipids and 5 % cholesterol.
- LDL is composed of 2 sub-groups: LDLi (10.10 6 Da) and LDL 2 (3.10 6 Da). LDLi represent 20% of total LDL and contains twice the amount of proteins as LDL 2 . Chemical compositions of both types of LDL are similar. Proteins of LDL are composed of 6 apoproteins. The major apoprotein (130 kDa) accounts for more than 70% of the apoproteins. The second apoprotein represents about 20% of the apoproteins and its molecular weight is 15 kDa . Their isoelectric point is ranged from 6.5 to 7.3. Apoproteins of LDL contain about 40% of hydrophobic amino acids and present a random coil structure or a beta-sheet conformation. Consequently, they are highly hydrophobic and flexible molecules. Apoproteins of LDL are glycosylated on asparagyl residues and contain 1.3% of hexose, 0.67% of hexosamine and 0.38% of sialic acid.
- the term "edible” as used herein means that the emulsion can be ingested and consumed in reasonable quantities without any toxic or other acute negative health effect. It will be understood therefore that the aerated emulsion of the present invention preferably does not contain any nonfood grade additives.
- aerated refers to the fact that the emulsion comprises a plurality of gas bubbles. These gas bubbles may consist of air, but also other gases can be used, e.g. N 2 , N 2 O and CO 2 . Thus, it will be understood that the term “aerated” is not to be construed as only referring to emulsions comprising entrapped air bubbles. The overrun of the aerated emulsion is calculated as follows :
- Vaearated represents the volume of a given sample of an aerated emulsion at atmospheric pressure, excluding the volume occupied by particulate matter (e.g. fruit pieces or nuts)
- Vnon-aerated represents the volume of the same sample after de-aeration, again at atmospheric pressure and again excluding the volume occupied by particulate matter
- the overrun of the present emulsion preferably is within the range of 30-400%, most preferably in the range of 50-
- the invention resides in the recognition that the granule proteins contained within whole egg yolk are particularly effective in stabilising water-continuous water-and-oil emulsions.
- the weight ratio of granular proteins (HDL and phosvitin) to plasma protein (LDL and livetin) is typically around 1:4.
- the present emulsions are characterised in that the egg yolk proteins employed contain substantially elevated levels of granular proteins.
- the weight ratio of the egg yolk granule proteins to the egg yolk plasma proteins within the emulsion exceeds 2:1, more preferably 4:1 and most preferably 9:1.
- the benefits of the present invention are particularly pronounced in emulsions comprising from 30-90 wt . % of an oil phase and from 10-70 wt . % of an aqueous phase. Even more, preferably, the emulsion contains from 50-87 wt . % of an oil phase and from 13-50 wt . % of an aqueous phase.
- a typical representative of the latter type of emulsions is a reduced fat mayonnaise.
- the oil phase contained in the present emulsion can suitably contain a variety of lipid ingredients such as triglycerides, diglycerides, monoglycerides, phospholipids and fat mimics such as sucrose polyesters.
- triglycerides represent at least 80 wt.%, more preferably at least 90 wt.% and most preferably at least 95 wt.% of the oil phase.
- the oil phase components may be liquid at room temperature or they may be in crystalline form under ambient conditions.
- the oil phase of the present invention contains less than 20 wt.%, more preferably less than 10 wt.% of solid fat. Most preferably, at the aforementioned temperature the oil phase contains no solid fat.
- Preferred aerated emulsions include mayonnaise, dressings, savoury sauces, whipped cream, souffles, mousses and ice cream. Especially preferred are mayonnaise, dressings and savoury sauces. Most preferably, the aerated emulsion is a mayonnaise.
- mayonnaise also encompasses products that strictly speaking are not a mayonnaise (e.g. because they do not meet the legal definition of a mayonnaise) but which exhibit the properties that are typical of mayonnaise, notably spoonability and in-mouth lubrication .
- the aerated emulsions according to the present invention may comprise a dispersed or continuous oil phase.
- the oil phase is a dispersed phase, in which case the present emulsion is an oil-in-water emulsion or a water-in-oil-in-water emulsion.
- the present aerated emulsion comprises a dispersed oil phase having a mean diameter (d 3 , 2 ) in the range of 0.5-200 ⁇ m
- the aerated emulsion comprises a dispersed oil phase having a mean diameter (d 3 , 2 ) in the range of 1-50 ⁇ m, most preferably in the range of 2-20 ⁇ m.
- the measurement of the particle size distribution is suitably performed using a laser diffraction based instrument (MASTERSIZER 2000). Samples are prepared by diluting 1 ml of sample with 9 ml of a 1 % sodium dodecyl sulphate solution (SDS) (1:10) in order to deflocculate the oil droplets. Before measuring, the sample is agitated for approximately 30 seconds and left out for 1 h. The measurements are performed directly after processing. The value of the Sauter mean diameter d 3 . 2 is calculated as follows:
- the present emulsion contains HDL and phosvitin in a weight ratio within the range of 2:1 to 30:1.
- the amount of egg yolk granule proteins needed to achieve sufficient stabilisation may vary widely.
- the present emulsion contains 0.5-15%, most preferably 1-10% of egg yolk granule proteins by weight of the aqueous phase.
- egg yolk plasma proteins adversely affect the stabilising properties of the granule proteins. Consequently, according to a preferred embodiment the emulsion contains less than 3%, more preferably less than 1.0% and most preferably less than 0.5% of egg yolk plasma proteins by weight of the aqueous phase.
- said emulsion contains at least 0.05%, preferably at least 0.1% by weight of the aqueous phase of one or more egg yolk plasma proteins selected from low density lipoprotein (LDL) and livetin.
- LDL low density lipoprotein
- the benefits of the present invention can be achieved within a wide pH-range, e.g. between pH 2.0 and 7.5.
- the aqueous phase of the emulsion has a pH of 2.0-7.0.
- the present emulsion is an acidic emulsion having a pH of 2.2-4.8, most preferably of 2.5-4.5.
- a low pH not only means that the emulsion tastes sour, but also helps to prevent microbial spoilage.
- the present emulsion is free of preservatives (acidulants not being regarded as preservatives) .
- the stabilising effect of egg yolk granule proteins is particularly prominent in aerated emulsions whose aqueous phase contains not more than a limited amount of dissolved salts. Accordingly, in a preferred embodiment, the ionic strength of the aqueous phase of the present emulsion does not exceed the ionic strength of an aqueous solution of 5 wt .% NaCl, more preferably it does not exceed the ionic strength of a 2 wt . % NaCl aqueous solution.
- An important advantage of the present invention lies in the fact that the stabilising effect of the egg yolk granule proteins is reflected in an increased firmness of the emulsion.
- the firmness of an emulsion can be assessed by determining the so called Stevens value.
- the present emulsion has a Stevens value in excess of 20 g, more preferably in excess of 40 g.
- the Stevens value of the emulsion does not exceed 300 g.
- the Stevens hardness expressed in grams, is determined at 20 °C using a typical mayonnaise grid in a Stevens LFRA Texture Analyzer (ex. Stevens Advanced Weighing Systems, UK) with a maximum load/measuring range of 1000 grams and by applying a penetration test of 20 mm at 1 mm/s penetration rate.
- the mayonnaise grid comprises square openings of appr. 3x3 mm, is made up of wire with a thickness of app . 1 mm and has the shape as shown in Figure 1.
- the aerated emulsion of the present invention may suitably contain a variety of ingredients, such as food acids, flavouring materials and colourings.
- the emulsion may also contain other food additives such as EDTA.
- flavouring materials that may advantageously be incorporated in the present emulsion include sucrose, mustard, herbs, spices, lemon and mixtures thereof.
- the emulsion contains at least one of sucrose and mustard.
- the present emulsion has been acidified with one or more food acids selected from the group consisting of acetic acid, lactic acid malic acid and citric acid. Most preferably, the emulsion has been acidified with acetic acid and/or citric acid.
- the aerated emulsion according to the invention is preferably substantially free of artificial stabilisers selected from gums, modified and unmodified starches.
- Gums include gellan, xanthan, galactomannan (e.g. guar gum and locust bean gum), alginate, carrageenan, konjac mannan, microcrystalline cellulose, gelatin, agar, gum arabic, curdlan, chitosan and mixtures thereof.
- Substantially free in this respect means less than 1 wt.%, preferably less than 0.5 wt.%, more preferably less than 0.1 wt.% and most preferably less than 0.01 wt%.
- Another aspect of the invention relates to a process for the manufacture of an emulsion as defined herein before in which water, oil and egg yolk granule proteins are combined and homogenised, followed by acidification and optionally another homogenisations step. More particularly, this aspect of the invention relates to such a process comprising the successive steps of: • combining water, oil, egg yolk granule proteins and optionally other food ingredients;
- any suitably apparatus known to the person skilled in the art may be used.
- Preferred means include colloid mills (e.g. ex Ross), high pressure homogenisers and inline homogenisers (e.g. ex. Maelstrom IPM) .
- Additional routes of aeration include the use of pressurised aerosol systems containing soluble gases, such as carbon dioxide or nitrous oxide, which on operation release the gas under pressure to form a foam.
- soluble gases such as carbon dioxide or nitrous oxide
- Insoluble gases such as nitrogen may also be used to form foams when incorporated into pressurised containers (e.g. the use of so-called "widget” technology in the brewing industry) .
- Further additional processes of aeration include the use of ultrasound, which may also be used to create foam structures through a process of cavitation.
- foams may also be produced through chemical reaction in which gases, such as carbon dioxide, are formed as a by-product of the reaction .
- the present emulsion may suitably be subjected to a heat treatment to increase the shelf life.
- Any heat treatment known in the art may be used such as pasteurisation, sterilisation, ultra high pressure and combinations thereof .
- the invention is further illustrated by the following invention .
- the plasma and granules fraction were isolated from the whole yolk so obtained by diluting the yolk with an equal amount of aqueous NaCl solution (0.17 M NaCl), followed by mild stirring for 1 hour. Next, the egg yolk suspension is centrifuged at 8,000 g and 10 0 C for 30 minutes. After careful decanting of the supernatant, the supernatant is centrifuged again under the same conditions. The sediments so obtained are combined and washed 4 times (1 hour under stirring) with the NaCl solution, each washing step being followed by centrifugation under the aforementioned conditions. The combined sediments obtained after centrifugation represent the granules fraction and the combined supernatants the plasma fraction.
- aqueous NaCl solution 0.17 M NaCl
- the emulsions were prepared by mixing the egg yolk components with water, adding the oil and mixing for 2 minutes with a rotor-stator at 20,000 rpm, followed by homogenisation at 100 bars. In order to obtain a similar oil droplet-size distribution, different homogenisation times were used for the three emulsions (from 9-15 minutes) .
- the emulsions were stored over night at 8 0 C and subsequently aerated at the same temperature for 10 minutes in a Kenwood beat mixer. The products so obtained were analysed and evaluated by an expert panel shortly after preparation as well as after 21 days of storage at 5°C. The following results were obtained:
- Example 1 was repeated except that this time the pH of the aqueous phase had been reduced to pH 4.0 through the addition of an aqueous acetic acid/sodium acetate buffer solution (50 mM) .
- the emulsions were homogenised and aerated using similar homogenisation conditions as in Example 1. This time the following results were obtained:
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Abstract
Description
Claims
Priority Applications (7)
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BRPI0719606A BRPI0719606B1 (en) | 2006-12-28 | 2007-12-04 | continuous aqueous phase oil-and-water aerated emulsion and process for manufacturing an emulsion |
ES07847781.7T ES2452322T3 (en) | 2006-12-28 | 2007-12-04 | Oil and edible aerated water emulsion |
CN2007800488333A CN101573039B (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion |
EP07847781.7A EP2094097B1 (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion |
MX2009006858A MX2009006858A (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion. |
CA2672381A CA2672381C (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion |
AU2007341458A AU2007341458B2 (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion |
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EP06292059 | 2006-12-28 | ||
EP06292059.0 | 2006-12-28 |
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PCT/EP2007/063280 WO2008080738A1 (en) | 2006-12-28 | 2007-12-04 | Edible aerated oil-and-water emulsion |
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US (1) | US8425970B2 (en) |
EP (1) | EP2094097B1 (en) |
CN (1) | CN101573039B (en) |
AU (1) | AU2007341458B2 (en) |
BR (1) | BRPI0719606B1 (en) |
CA (1) | CA2672381C (en) |
CL (1) | CL2007003864A1 (en) |
ES (1) | ES2452322T3 (en) |
MX (1) | MX2009006858A (en) |
MY (1) | MY148857A (en) |
RU (1) | RU2436403C2 (en) |
WO (1) | WO2008080738A1 (en) |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2010102920A1 (en) | 2009-03-11 | 2010-09-16 | Unilever Nv | Method for preparing a fibre containing emulsion |
EP2695527A1 (en) | 2012-08-08 | 2014-02-12 | Unilever N.V. | Aerated oil-in-water emulsion composition containing egg yolk fraction and hydrophobin |
Families Citing this family (5)
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GB0905672D0 (en) * | 2009-04-01 | 2009-05-20 | Cadbury Holdings Ltd | Confectionery product |
WO2013149816A1 (en) | 2012-04-03 | 2013-10-10 | Unilever N.V. | Method for production of aerated water-in-oil emulsions and aerated emulsions |
KR101425610B1 (en) * | 2012-06-26 | 2014-07-31 | 한국교통대학교산학협력단 | Method of preparing mayonnaise having improved emulsion stability |
US20140255556A1 (en) * | 2013-03-05 | 2014-09-11 | Frito-Lay North America, Inc. | Shelf-stable snack and method for making same |
CN110742851B (en) * | 2019-11-12 | 2022-08-19 | 沈阳师范大学 | Aerated emulsion and preparation method and application thereof |
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2007
- 2007-12-04 WO PCT/EP2007/063280 patent/WO2008080738A1/en active Application Filing
- 2007-12-04 MX MX2009006858A patent/MX2009006858A/en active IP Right Grant
- 2007-12-04 RU RU2009128995/13A patent/RU2436403C2/en not_active IP Right Cessation
- 2007-12-04 EP EP07847781.7A patent/EP2094097B1/en not_active Not-in-force
- 2007-12-04 ES ES07847781.7T patent/ES2452322T3/en active Active
- 2007-12-04 ZA ZA200904101A patent/ZA200904101B/en unknown
- 2007-12-04 CN CN2007800488333A patent/CN101573039B/en not_active Expired - Fee Related
- 2007-12-04 AU AU2007341458A patent/AU2007341458B2/en not_active Ceased
- 2007-12-04 MY MYPI20092750A patent/MY148857A/en unknown
- 2007-12-04 BR BRPI0719606A patent/BRPI0719606B1/en not_active IP Right Cessation
- 2007-12-04 CA CA2672381A patent/CA2672381C/en not_active Expired - Fee Related
- 2007-12-21 US US12/004,776 patent/US8425970B2/en not_active Expired - Fee Related
- 2007-12-28 CL CL2007003864A patent/CL2007003864A1/en unknown
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Publication number | Priority date | Publication date | Assignee | Title |
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WO2010102920A1 (en) | 2009-03-11 | 2010-09-16 | Unilever Nv | Method for preparing a fibre containing emulsion |
EP2695527A1 (en) | 2012-08-08 | 2014-02-12 | Unilever N.V. | Aerated oil-in-water emulsion composition containing egg yolk fraction and hydrophobin |
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Publication number | Publication date |
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CA2672381C (en) | 2015-12-01 |
AU2007341458B2 (en) | 2011-03-17 |
ZA200904101B (en) | 2010-08-25 |
BRPI0719606B1 (en) | 2016-02-10 |
ES2452322T3 (en) | 2014-03-31 |
CN101573039B (en) | 2013-06-26 |
CN101573039A (en) | 2009-11-04 |
BRPI0719606A2 (en) | 2013-12-10 |
US8425970B2 (en) | 2013-04-23 |
RU2436403C2 (en) | 2011-12-20 |
US20080268131A1 (en) | 2008-10-30 |
RU2009128995A (en) | 2011-02-10 |
CL2007003864A1 (en) | 2009-01-16 |
EP2094097B1 (en) | 2014-02-12 |
CA2672381A1 (en) | 2008-07-10 |
MX2009006858A (en) | 2009-07-03 |
EP2094097A1 (en) | 2009-09-02 |
AU2007341458A1 (en) | 2008-07-10 |
MY148857A (en) | 2013-06-14 |
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