WO2008148383A1 - Émulsion renfermant des protéines et des polysaccharides pour denrées alimentaires, sa production et son utilisation - Google Patents

Émulsion renfermant des protéines et des polysaccharides pour denrées alimentaires, sa production et son utilisation Download PDF

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Publication number
WO2008148383A1
WO2008148383A1 PCT/DE2008/000966 DE2008000966W WO2008148383A1 WO 2008148383 A1 WO2008148383 A1 WO 2008148383A1 DE 2008000966 W DE2008000966 W DE 2008000966W WO 2008148383 A1 WO2008148383 A1 WO 2008148383A1
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Prior art keywords
oil
emulsion
water emulsion
phase
protein
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PCT/DE2008/000966
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German (de)
English (en)
Inventor
Gerald Muschiolik
Bettina Schilling
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Friedrich-Schiller-Universität Jena
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    • 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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins

Definitions

  • the invention relates to a flavor-giving, oil-in-water emulsion (O / W) containing proteins and polysaccharides with high aggregation and coalescence stability as well as high haze and turbidity stability upon dilution.
  • O / W emulsion with natural emulsifiers, in particular proteins, and with high molecular weight biopolymers for interfacial stabilization and for the viscosity is proposed for the production of foodstuffs and mixing with the same, in particular for the production of highly diluted and turbidity-stable beverages, such as light drinks.
  • shell oils are also used to flavor drinks. Since the latter (eg orange oil) are not soluble in the aqueous phase due to their hydrophobic character, their addition to the beverage takes place as an oil-in-water emulsion.
  • the orange oil (density ⁇ 0.84 g / cm 3 , 25 0 C), for example in admixture with a MCT oil (Miglyol ® 812, 50-65% caprylic acid, 30-45% capric acid, density 0.94-0 , 95 g / cm 3 , viscosity 27-33 mPa s, Sasol Germany GmbH) with the addition of a material (eg sucrose acetate isobutyrate, SAIB, density 1.14 g / cm 3 , E 444) in the presence of a emulsifying biopolymer (eg gum arabic, hydrophobized starch or protein-polysaccharide conjugate) are finely dispersed by high-pressure emulsification and admixed in small doses to an acidic beverage solution (with sugar and / or sweetener).
  • a MCT oil Miglyol ® 812, 50-65% caprylic acid, 30-45% capric acid, density 0.94-0
  • the emulsion Due to the different light refraction of the dispersed fine drops of oil, the emulsion causes turbidity, which is determined in particular by the particle size and the particle fraction of the oil droplets.
  • a change in droplet size distribution of the oil droplets due to coalescence or aggregation also causes a different degree of turbidity.
  • the charge states of the biopolymers adsorbed on the oil droplet interface (depending on the pH of the aqueous phase) determine to what extent the oil droplets are finely dispersed and whether droplet associates are formed as a result of reducing the charge. It therefore exists great interest in eliminating the negative effects on the turbidity effect due to the association of the dispersed oil droplets.
  • One possibility for this is the use of protein-polysaccharide conjugates for emulsion formation. Compared to gum arabic in light drinks, the orange oil emulsions prepared with protein-polysaccharide conjugates have a lower
  • Acid sensitivity and higher aggregation stability (Akhtar and Dickinson: Whey protein maltodextrin conjugates as emulsifying agents: An alternative to gum arabic, Food Hydrocolloids 21, 2007, p. 607).
  • a better stabilization of beverage emulsions with citrus oil can also be achieved with an emulsion-forming protein-containing maize kernel hemicellulose extract (Yada et al .: Com fiber gum: A potential gum arabic replacer for beverage flavor emulsification, Food Hydrocolloids 21, 2007, p. 1022).
  • dispersed oil droplets In addition to the proportion of dispersed oil droplets, a high turbidity effect should be achieved. Furthermore, there is an interest in using as natural as possible substances for the production of the flavoring emulsion and thereby also dispensing with synthetic "weighting agents.”
  • the dispersed emulsion droplets should have a density which differs only very slightly from the surrounding continuous phase when the beverage consists of a colloidally disperse system which prevents or substantially reduces the creaming of the lighter dispersed oil phase.
  • the protein-polysaccharide complex which does not contribute to increasing the viscosity, is here as an exchanger for the emulsifier gum
  • the drawback of this invention is that a pre-emulsion is prepared which must be emulsified under high pressure after addition to the acidic beverage solution
  • a concentrated emulsion of flavor and flavor oils which can be emulsified without high pressure emulsification with a beverage solution to produce cloud stable light Drinks can not be mixed in this way.
  • the acidic drinks produced in the heat have a good coagulation stability and low viscosity during storage.
  • the disadvantage of this invention is that for the preparation of emulsions containing beverages using proteins as an emulsifier, a coagulation stability (no phase separation) is only achieved if the emulsion is kept at 80 ° C. for 30 minutes before the addition of acid and again emulsified at high temperature.
  • the haze stability of the beverage is in this invention in particular by the Temperature control and the additional dispersion achieved.
  • the emulsion produced is not intended for the preparation of turbidity-stable light drinks with flavoring emulsion.
  • modified protein-polysaccharide mixtures are used to produce cloud-stable fruit juice drinks.
  • a protein in the form of cow's milk, soymilk, whey or mixtures thereof
  • a polysaccharide low-ester pectin and / or sodium carboxymethylcellulose
  • the acidic fruit juice beverage with the previously modified protein-polysaccharide mixture is reheated and homogenized. Thereafter, the drink is sedimentation stable for several weeks.
  • the stabilizing effect of a protein-polysaccharide complex is used, which arises after pH reduction and heating.
  • a pretreatment of aqueous protein-polysaccharide mixtures is very time consuming and energy-consuming.
  • this solution does not relate to light drinks, but aims to improve the haze stability of fruit juices with higher fruit content.
  • protein-polysaccharide reaction products for the formation of emulsions is of particular interest if it is desired to dispense with the use of synthetic emulsifiers in emulsification, the use of proteins as emulsifiers is sought and the oil / water interfaces have a high stability to coalescence (see, for example, WO 2004078334 A1, EP 1402790 A2, JP 10101701 A2). Since the proteins (eg, Na caseinate, soy protein) generally aggregate protein-laden oil droplets in the region of their isoelectric point, various possibilities for modifying protein properties via interactions with polysaccharides are used.
  • proteins eg, Na caseinate, soy protein
  • protein-polysaccharide reaction products which, as an emulsifier, give the emulsion a higher acid stability and increase droplet aggregation and thus faster creaming and phase separation. prevent it.
  • protein-polysaccharide conjugates are also known as gum arabic substitutes in the production of light-flavored flavored light drinks (Akhtar and Dickinson: Whey protein maltodextrin conjugates as emulsifying agents: An alternative to gum arabic, Food Hydrocolloids 21, 2007, p 607).
  • Cloudy orange drinks are also prepared utilizing complex formation between protein and alginate (1: 1) to stabilize dispersed orange oil (stabilizer to avoid drop coalescence, US Pat. No. 5,342,643).
  • the protein-polysaccharide mixture in particular has a surface-stabilizing function.
  • the faster creaming of such drop aggregates is prevented by a corresponding density increase of the oil phase or the addition of a weighting agent (eg sucrose acetate isobutyrate, SAIB) to the dispersed phase.
  • SAIB sucrose acetate isobutyrate
  • the object of this invention is to prevent drop coalescence but not drop aggregation.
  • Complex formation produces droplet aggregates in which the droplets and the surrounding complex promote turbidity. A dilution of the emulsion to single drops is not provided, the complexes are attached to the droplets and do not contribute regardless of the droplet distribution or the amount of oil to turbidity.
  • emulsions for use in beverages consist in adding low molecular weight emulsifiers to the milk to increase the emulsion stability (sugar, polyglycerol, and sorbitan esters of fatty acids : WO 2004054382 A1, esters of mono- and diglycerides of fatty acids in combination with vegetable gums: JP 2003038095, lactic acid esters of diglycerides: JP 2002262786 A2).
  • JP 2003038095 A2 polysaccharides locust bean gum and furcellaran
  • JP 2002142670 A2 uses the biopolymer Na-caseinate as an emulsifier for emulsion formation, but together with various esters of fatty acids and monoglycerides.
  • emulsions for tea and coffee drinks which are prepared to increase the stability of skimmed milk powder with the addition of lysolecithin and a high proportion of diglycerides in the dispersed fat phase contain (JP 2004357583 A2).
  • emulsions have the disadvantage that, in addition to the proteins, they also contain synthetic or chemically modified emulsifiers. These emulsions are intended in particular to bring about a whitening of the coffee and tea beverages (imitation of milk additive) and are not intended for the preparation of turbidity-stable beverages with flavoring oils.
  • the main goal here is a high stability against flocculation with added acid. This is achieved in particular by the combination of proteins with low molecular weight emulsifiers.
  • an emulsion is produced in a simple manner, the aggregation and coalescence is stable at the same dilution in acidic aqueous phase, can be diluted without formation of droplets of the dispersed oil phase, in neutral or acidic solutions has a strong turbidity and not to Phase separation leads. If the aggregation stability of the protein-stabilized emulsions in acidic solutions is to be improved in the above-described inventions, the presence of low molecular weight emulsifiers, a complicated technological process for the formation of protein-polysaccharide complexes or the use of special protein polysaccharide modif ⁇ cates is necessary.
  • protein-stabilized emulsions near the isoelectric point of the protein employed due to charge balance, exhibit greater aggregation or flocculation of the dispersed oil phase.
  • droplet aggregation takes place upon addition of ionic polysaccharides, and depending on the state of charge, different interactions with the proteins (eg animal and vegetable proteins) occur, which also result in an altered turbidity intensity, caused by the formation of larger protein polysaccharides. Associates, can express.
  • the density difference to the surrounding continuous phase is too high at very high dilution of the emulsion and at very low viscosity of the continuous phase (addition the emulsion into a low viscosity beverage solution) creaming of the dispersed oil drops may take place.
  • an emulsion prepared by this process is not used for the viscosity, but for the flavor of drinks with a very low emulsion content (eg cloudy light drinks), but this must also contain a flavoring oil, the taste intensity even at high dilution leads to noticeable effects.
  • WO 2005/046361 Al biopolymers are used to form "artificial" Trubstoffe that arise through protein-polysaccharide interactions and are suitable for stabilizing the natural trub substances of fruit juices.
  • WO 2005/046361 A1 produces the additional clouding agent by heating aqueous protein-polysaccharide mixtures at pH below 4.5 and then homogenizing and drying.
  • This opacifier stabilizes fruit juice beverages only when the protein-polysaccharide solution is heated prior to addition to the fruit juice, is homogenized and dried.
  • the use of this protein-containing powder is intended in particular for the immediate consumption of the enriched drinks.
  • the direct use of protein and polysaccharide-containing emulsions to produce a cloud-stable beverage is not the subject of said invention.
  • a method for producing enriched, vegetable edible oils from different oilseeds is known (DE 102 01 638 C2), which additives are admixed, wherein the processed, shelled oilseeds with plant parts of spice plants whose moisture content is less than 10% and their size structures at 5 up to 10 mm, in a ratio of 95: 5 weight percent mixed and cold pressed.
  • the vegetable oil is filtered after separation from the so-called press cake, wherein the value-determining ingredients of the plant parts are dissolved and bound in the simultaneously released vegetable oil of the oilseeds.
  • plant parts of basil, thyme, marjoram, oregano, tarragon, parsley, dill, dried onions or garlic are incorporated in their grown structure in the manufacturing process.
  • the oilseeds are peeled kernels of sunflowers used.
  • the invention is based on the object to provide an emulsion for the preparation and mixing with food, in particular cloudy drinks, which allows high taste at low dosage and even at high dilution, especially for the production of cloudy light drinks, a very high turbidity -, creaming and acid stability possesses.
  • the foods added with such an emulsion should be able to be handled universally and without difficulty in production and provision as well as for use and preparation.
  • a protein-containing and polysaccharide-containing oil-in-water emulsion for use in foods, in particular for highly diluted and turbidity-stable beverages, such as Light drinks, consisting of an oil phase and an aqueous phase, dissolved by the oil phase of the oil-in-water emulsion contains at least one flavoring oil, preferably from prepared, shelled oilseeds with plant parts of herbal and / or spice plants and / or fruits, and has a density of from 0.850 to 1.135 g / cm 3 , preferably from 0.995 to 1.020 g / cm 3 .
  • Such an emulsion is prepared as in DE 10 2006 019 241.9 from an oil phase and an aqueous phase, initially oil-free and a biopolymer mixture consisting of an aqueous phase with proteins (eg whey proteins) and a polysaccharide (e.g. Na-carboxymethylcellulose or amidated low methylester pectin), are mixed to a neutral emulsion and then the pH of this emulsion is lowered after addition to an acidic aqueous phase.
  • proteins eg whey proteins
  • a polysaccharide e.g. Na-carboxymethylcellulose or amidated low methylester pectin
  • the flavoring emulsion according to the invention By producing the flavoring emulsion according to the invention, it is possible to produce a high-trubble beverage having a different acid content only by diluting the emulsion with a solution containing sugars and / or sweeteners or separately adding the sugars and / or sweeteners.
  • the turbidity is not only due to the proportion of dispersed emulsion phase, but additionally by the use according to the invention of protein Polysaccharide shares realized in the emulsion production. By selecting the protein-polysaccharide combinations, the turbidity effects can be adjusted. While the combination z. B.
  • the emulsion without polysaccharide causes only a lower turbidity, caused by the dispersed oil content (particle size of the oil drops d 3 2 ⁇ 1.1 to ⁇ 1.2 microns). If the acidic beverage no emulsion, but only a protein polysaccharide solution added in a comparable proportion, no turbidity is observed.
  • the increase in particle size in emulsions with higher oil phase volume is based on the fact that in the aqueous phase, the protein polysaccharide concentration was kept constant and thus at higher oil content less protein is available for the interface occupancy.
  • Table 1 Turbidity of light drinks (addition of 3 g of dispersed vegetable oil as a neutral emulsion per liter of acidic beverage, turbidity values for pH 4.3). Addition of an emulsion with different oil phase volume (the W phase of the added neutral emulsion contains 1% whey protein and 1% polysaccharide as Na-CMC or amidated low-ester pectin)
  • NTU Nephelometry Turbidity Unit, turbidity measurement by WTW TURB 350 IR ** surface related, d 3 2
  • the taste of the light beverage is determined by the proportion of added emulsion phase to the drink.
  • the flavoring oils eg herbal or spice oil concentrate, peel oil, fruit oils
  • a very wide variability in flavor nuances can be achieved without the use of artificial flavors.
  • a certain protein-polysaccharide ratio and their proportions in the emulsion production leads to the formation of very small Trubstoffpellen leading due to their small particle size (less than 1 micron) at high dilution to high light scattering and lowering the pH, preferably on Do not associate pH> 3.1, very stable turbid drinks with different oil content can be made.
  • the turbidity is not determined solely by the proportion of dispersed oil.
  • Such finely divided biopolymer colloids are usually produced by forming polysaccharide-polysaccharide or protein-polysaccharide complexes by adjusting an opposite charge state and finely dispersing them by homogenization.
  • the neutral range z For example, the co-use of milk protein (whey protein, Na caseinate) and Na-carboxymethylcellulose or whey protein and amidated low ester pectin in emulsion formation, then the protein acts as an emulsifier and the polysaccharide fills the empty space between the emulsion drops. An aggregate formation or Flocculation of the emulsion drops is thereby sterically prevented.
  • the droplet size of the emulsion droplets determines the creaming rate of the emulsion or the phase separation in the beverage.
  • the rate of phase separation will depend on the viscosity of the beverage and the density difference between the phases formed by mixing the flavoring oils with a vegetable oil of higher density (z. B. Miglyol ® 829) can be reduced. If floating colloid particles are present in the continuous phase between the oil droplets, they additionally hinder the creaming or phase separation at low viscosity.
  • the turbidity generated is significantly higher than the addition of an emulsion without polysaccharide and at the same time has a high Aufrahmstabiltician the dispersed oil phase even at slightly higher density of the continuous phase.
  • the very small colloid particles which support the turbidity additionally stabilize the dispersed oil droplets. If such an emulsion with a high oil content (eg., 50% oil mixture in the emulsion) prepared according to the invention, then z. B. prediluted with a small proportion of neutral aqueous phase and then added to an acidic aqueous solution, also remain small colloid particles (produce Brown molecular motion), which cause high turbidity (see Table 1) and also stabilize the individual drops of the oil phase.
  • the drink with a low Sugar content (glucose, fructose, sucrose, etc.) is enriched, to ensure a stable turbidity either the degree of dilution of the emulsion to reduce (thereby additional stabilization against creaming by the present polysaccharide) or there is a further density increase of the dispersed oil phase by increasing the proportions of vegetable oil with a higher density (eg., Miglyol ® 829) is required.
  • sucrose acetate isobutyrate JP 62022712
  • glycerol esters of rosin / rosin esters or brominated fatty acid esters US 4,705,691
  • US 4,705,691 glycerol esters of rosin / rosin esters or brominated fatty acid esters
  • the present invention has the advantage that, in particular, drinks with and without sweetener can be prepared very variably in flavor and constant and stable in turbidity upon addition of the emulsion according to the invention.
  • the production process of cloudy beverages is very simple and does not require complicated production of "artificial" turbidities by heating protein-polysaccharide mixtures with subsequent homogenization or the production of protein-polysaccharide complexes in the acidic pH range with subsequent homogenization.
  • the effect described here can be achieved if the emulsification takes place in the simultaneous presence of protein and polysaccharide in the neutral range and the emulsion with high oil phase content is not lowered in pH prior to dilution.
  • aqueous phase 500 g of oil mixture (density 1.000 g / cm 3 , 25 0 C), consisting of 51 g of thyme oil concentrate (EC oil mill & natural products GmbH) and 449 g Miglyol ® 829 (Sasol Germany GmbH) with a Stirred at 1500 rpm, with a rotor-stator emulsifier (CAT X620) are post-emulsified at 20,500 rpm for 1 min and then finely emulsified using high-pressure emulsifier EmulsiFlex C5 (AVESTIN) at 50 MPa.
  • the particle size (d 3 2 ) of the dispersed oil drops is about 0.97 microns.
  • This emulsion is adjusted to pH 5.0 by addition of 10% citric acid solution. The emulsion becomes more viscous.
  • the emulsion (2 parts, pH 5.0) is charged with 998 parts of a base solution for a light drink (1.0 g citric acid, 0.19 g aspartame and 0.25 g potassium sorbate per 1000 ml, pH 3.3, density 1.001 g / cm 3 , 25 ° C.).
  • the light drink has an intense cloudiness, but with small flakes.
  • the beverage solution is homogenized by means of the Ultra-Turrax principle at 20,500 rpm for 30 seconds.
  • the mouthfeel is very pleasant, the drink tastes slightly like thyme and is very refreshing.
  • Even after enrichment with CO 2 (cool drink system, Aqua-Land) the turbidity stability is good. After centrifugation for 30 min at 3,000 g, a small amount of sediment is seen, the turbidity remains uniformly intense.
  • the turbidity value is 1,930 NTU.
  • aqueous phase 500 g of oil mixture (density 1, 000 g / cm 3) consisting of 51 g of thyme oil concentrate (EC oil mill & Natural Products GmbH) and 449 g Miglyol ® 829 (Sasol Germany GmbH) with a blade stirrer at Emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rpm for 1 min and then emulsified by means of high-pressure emulsifier EmulsiFlex C5 (A VESTEST) at 50 MPa.
  • the particle size (d 3 2 ) of the dispersed oil drops is about 0.97 microns.
  • the emulsion (2 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 978 parts of a base solution for a light drink (1.0 g of citric acid, 0.19 g of aspartame and 0.25 g Potassium sorbate per 1,000 ml, pH 3.3, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity.
  • the mouthfeel is very pleasant, the drink tastes slightly like thyme and is very refreshing. Even after enrichment with CO 2 , the turbidity stability is very good.
  • the turbidity value is 1,950 NTU.
  • the beverage without CO 2 is after 10 min heating at 80 0 C unchanged in turbidity.
  • aqueous phase 500 g of oil mixture (density 1.000 g / cm 3) consisting of 51 g Thyme oil concentrate (EC oil mill & Natural Products GmbH) and 449 g Miglyol ® 829 (Sasol Germany GmbH) with a blade stirrer at 1,500 rpm emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rev / min for 1 min and then emulsified by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN) at 50 MPa.
  • the particle size (d 3.2 ) of the dispersed oil drops is about 1.1 microns.
  • the drops are not single, but form particle aggregates (d 4.3 31 ⁇ m).
  • the emulsion (2 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 978 parts of a base solution for a light drink (1.0 g citric acid, 0.19 g aspartame and 0.25 g potassium sorbate per 1,000 ml, pH 3.4, density 1.001 g / cm 3 ).
  • the light drink has a slightly fuzzy haze.
  • the drink tastes slightly like thyme and is very refreshing, but forms after a short life a dregs.
  • the beverage is not stable to centrifugation (3000 g, 30 min) and after heating (80 0 C, 10 min), only a small uneven turbidity is present. After enrichment with CO 2 also flakes are visible, which form a sediment after a short time.
  • Example 4 Example 4:
  • aqueous phase 500 g of oil mixture (density 1.000 g / cm 3) consisting of 51 g of cinnamon oil concentrate (EC oil mill & Natural Products GmbH) and 449 g Miglyol ® 829 (Sasol Germany GmbH) with a blade stirrer at 1,500 rpm emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rev / min for 1 min and then emulsified by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN) at 50 MPa.
  • the particle size (d 3.2 ) of the dispersed oil drops is about 0.97 microns.
  • the emulsion (2 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 978 parts of a base solution for a light drink (1.0 g citric acid, 0.19 g aspartame and 0.25 g potassium sorbate per 1,000 ml, pH 3.3, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity.
  • the mouthfeel is very pleasant, the drink has a slight taste of cinnamon and is very refreshing. Even after enrichment with CO 2 , the turbidity stability is very good.
  • the turbidity value is 1,750 NTU.
  • aqueous phase 500 g of oil mixture (density 1.000 g / cm 3) consisting of 22 g of orange oil (density 0.851 g / cm 3) and 478 g Miglyol ® 829 (Sasol Germany GmbH) with a blade stirrer at 1,500 U / emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rev / min for 1 min and then emulsified by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN) finely emulsified at 50 MPa.
  • the particle size (d 3.2 ) of the dispersed oil drops is about 0.97 microns.
  • the emulsion (2 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 978 parts of a base solution for a light drink (1.1 g of citric acid, 0.19 g of aspartame and 0.25 g of potassium sorbate per 1,000 ml, pH 3.2, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and pale yellowish color.
  • the mouthfeel is very pleasant, the drink tastes pleasantly orange and is very refreshing. Even after enrichment with CO 2 , the turbidity stability is very good.
  • the turbidity value is 1,800 NTU.
  • Example 6 Preparation of an oil-in-water type emulsion (O / W, 30/70) without added acid
  • the emulsion (4 parts, pH 6.5) is finely divided with 40 parts of water by stirring and then with 956 parts of a base solution for a light drink (1.0 g citric acid, 0.19 g aspartame and 0.25 g potassium sorbate per 1,000 ml, pH 3.3, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and yellowish color.
  • the mouthfeel is very pleasant, the drink has a slight taste of sea buckthorn and is very refreshing. Even after enrichment with CO 2 , the turbidity stability is very good.
  • the turbidity value is 1,120 NTU.
  • 850 ml of aqueous phase are prepared with 10 g of whey protein (whey protein isolate, Fonterra Europe GmbH) and 10 g of amidated low-esterified pectin (LA 415, DANISCO).
  • 150 g of oil mixture (density 0.996 g / cm 3), consisting of 30 g Thyme oil concentrate and 120 g Miglyol ® 829 (Sasol Germany GmbH) with a blade stirrer at 1,500 rev / min emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rev / min for 1 min nachemulgiert and then emulsified by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN) at 50 MPa.
  • the particle size (d 3 2 ) of the dispersed oil drops is about 0.98 microns.
  • the emulsion (3 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 977 parts of a base solution for a light drink (1.0 g of citric acid, 0.3 g of copper chlorophyllin liquid [Sensient] , 0.19 g aspartame and 0.25 g potassium sorbate per 1000 ml, pH 3.3, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and light green color.
  • the mouthfeel is very pleasant, the drink has a mild taste of thyme and is very refreshing.
  • Even after enrichment with CO 2 the turbidity stability is very good.
  • the turbidity value is 950 NTU.
  • aqueous phase 500 g of oil mixture (density 1.000 g / cm 3 ), consisting of 22 g of orange oil (density 0.851 g / cm 3 ) and 478 g Miglyol ® 829 (Sasol Germany GmbH) with emulsified with a paddle stirrer at 1500 rpm, emulsified with a rotor-stator emulsifier (CAT-X620) at 20,500 rpm for 1 min and then finely emulsified by means of high-pressure emulsifier EmulsiFlex C5 (AVESTIN) at 50 MPa.
  • the particle size (d 3.2 ) of the dispersed oil drops is about 0.97 microns.
  • the emulsion (2 parts, pH 6.5) is finely divided with 20 parts of water by stirring and then with 978 parts of a base solution for a light drink (1.3 g of citric acid, 3.0 g of inulin, 2.0 g of MgSO 4) 4 , 1.5 g CaCO 3 , 0.19 g aspartame, 0.6 g ⁇ -carotene L-WS liquid [Sensient], 0.26 g L-ascorbic acid, 0.25 g potassium sorbate per 1,000 ml, pH 3, 4, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and a stronger yellowish color.
  • the mouthfeel is very pleasant, the drink tastes pleasantly orange and is very refreshing. Even after enrichment with CO 2 , the turbidity stability is very good.
  • After 30 min centrifugation at 3,000 g no sediment is present.
  • the turbidity value is 1,831 NTU.
  • the emulsion (4 parts, pH 6.5) is finely divided with 40 parts of water by stirring and then with 956 parts of a base solution for a light drink (1.0 g citric acid, 40 ml Aronia juice, 0.19 g aspartame and 0.25 g of potassium sorbate per 1,000 ml, pH 3.2, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and reddish color.
  • the mouthfeel is very pleasant, the drink has a light fruity cinnamon taste and is very refreshing.
  • Even after enrichment with CO 2 the turbidity stability is very good.
  • the turbidity value is 1,186 NTU.
  • the emulsion (4 parts, pH 6.5) is finely divided with 40 parts of water by stirring and then with 956 parts of a base solution for a light drink (1.0 g citric acid, 40 ml black tea infusion, 0.19 g aspartame and 0 , 25 g potassium sorbate per 1,000 ml, pH 3.2, density 1.001 g / cm 3 ).
  • the light drink has an intense and stable turbidity and a slightly brownish color.
  • the mouthfeel is very pleasant, the drink has a slight taste of cinnamon and is very refreshing.
  • Even after enrichment with CO 2 the turbidity stability is very good.
  • the turbidity value is 1,130 NTU.
  • the emulsion (6 parts, pH 6.5) is finely divided with 40 parts of water by stirring and then with 956 parts of a base solution for an alcoholic beverage (11% vodka 40%, 1.0 g of citric acid, 0.22 g of aspartame and 0.25 g of potassium sorbate per 1,000 ml, pH 3.3, density 1.001 g / cm 3 ).
  • the alcoholic beverage has an intense and stable turbidity and yellowish color.
  • the mouthfeel is very pleasant, the drink has a typical sea buckthorn taste.
  • Even after enrichment with CO 2 the turbidity stability is very good.
  • the turbidity value is 1,100 NTU.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention a pour but d'obtenir une émulsion pour denrées alimentaires et pour mélange avec des denrées alimentaires, en particulier des boissons troubles, fournissant, à de faibles doses, un accroissement du goût élevé, et possédant, même à de fortes dilutions avec une faible teneur en émulsion, un très haut degré de stabilité au trouble, au crémage et à l'acidité. A cet effet, l'invention est caractérisée en ce qu'une émulsion huile dans l'eau est utilisée pour des aliments, comprenant une phase huileuse et une phase aqueuse, en ce que la phase huileuse de l'émulsion huile dans l'eau comprend au moins une huile produite à partir de graines oléagineuses écossées traitées, avec des éléments d'herbes variées et/ou d'herbes aromatiques, ou une huile produite à partir de fruits, et présente une densité de 0, 850 à 1,135 g/cm3, de préférence de 0,995 à 1,010 g/cm3. L'invention est utilisée en particulier pour la production de boissons légères acidifiées, à haute dilution et stables au trouble.
PCT/DE2008/000966 2007-06-04 2008-06-04 Émulsion renfermant des protéines et des polysaccharides pour denrées alimentaires, sa production et son utilisation WO2008148383A1 (fr)

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WO2010049884A1 (fr) * 2008-10-31 2010-05-06 Firmenich Sa Émulsion aromatisée
WO2010124870A1 (fr) * 2009-04-30 2010-11-04 Optisens Gmbh Compositions concentrées, crémeuses à solides, et sèches d'une émulsion huile dans l'eau, procédé de fabrication correspondant, et son utilisation pour la fabrication d'un produit alimentaire plus agréable et physiologiquement mieux adapté
WO2013017309A1 (fr) * 2011-08-02 2013-02-07 Cp Kelco Aps Produits laitiers acidifiés stabilisés
EP3097790A1 (fr) * 2015-05-26 2016-11-30 Symrise AG Boissons bouches avec stabilité de stockage améliorée
CN106615600A (zh) * 2017-01-05 2017-05-10 青海康普生物科技股份有限公司 一种湿磨法分离沙棘籽粕蛋白工艺
US9833006B2 (en) 2012-04-03 2017-12-05 Cp Kelco Aps Stable fermented milk products and methods
CN111631334A (zh) * 2020-06-15 2020-09-08 中国海洋大学 一种基于多层乳液的酸性多功能鱼油饮料及制备方法
CN112042928A (zh) * 2020-08-31 2020-12-08 华南理工大学 一种以多羟基醇作为分子伴侣协同高效制备蛋白基纳米乳液的方法及制得的蛋白基纳米乳液
CN113841877A (zh) * 2021-09-14 2021-12-28 华中农业大学 一种热稳定乳液及其制备方法以及在改善米饭口感中的应用
CN116369513A (zh) * 2023-03-15 2023-07-04 江南大学 一种不添加额外稳定剂的特殊医学用途全营养乳液及其制备方法

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DE102007057258B4 (de) 2007-11-27 2010-09-23 Optisens Gmbh Öl-in-Wasser-Emulsion für Bio-Lebensmittel sowie deren Herstellung und Verwendung
DE102009019551B4 (de) 2009-04-30 2016-06-09 Optisens Gmbh Sensorisch und ernährungsphysiologisch veränderte Nahrungsmittel und Verfahren zu deren Herstellung
DE102009019550B4 (de) 2009-04-30 2016-06-09 Optisens Gmbh Zusammensetzung aus einer phasenstabilen Öl-in-Wasser-Emulsion, Verfahren zu deren Herstellung, diese enthaltende Formulierung und deren Verwendung

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EP2157872A4 (fr) * 2007-06-25 2011-01-19 Pharmalogica As Boisson gazeuse contenant des acides gras polyinsaturés
EP2157872A1 (fr) * 2007-06-25 2010-03-03 Pharmalogica AS Boisson gazeuse contenant des acides gras polyinsaturés
WO2010049884A1 (fr) * 2008-10-31 2010-05-06 Firmenich Sa Émulsion aromatisée
WO2010124870A1 (fr) * 2009-04-30 2010-11-04 Optisens Gmbh Compositions concentrées, crémeuses à solides, et sèches d'une émulsion huile dans l'eau, procédé de fabrication correspondant, et son utilisation pour la fabrication d'un produit alimentaire plus agréable et physiologiquement mieux adapté
CN102458139A (zh) * 2009-04-30 2012-05-16 奥普蒂森斯有限公司 水包油乳液的浓缩的奶油状至固体并干燥的组合物、其生产方法及其在生产感官特点和营养生理学方面改进的食品中的应用
JP2012525123A (ja) * 2009-04-30 2012-10-22 オプティセンス ゲーエムベーハー 濃縮された、クリーム状から固体状の、水中油型エマルジョンの乾燥組成物、その製造方法、及び官能的側面及び栄養生理学の点で改良された食品を製造するためのその使用
WO2013017309A1 (fr) * 2011-08-02 2013-02-07 Cp Kelco Aps Produits laitiers acidifiés stabilisés
US8821952B2 (en) 2011-08-02 2014-09-02 Cp Kelco Aps Stabilized acidified milk products
US9833006B2 (en) 2012-04-03 2017-12-05 Cp Kelco Aps Stable fermented milk products and methods
EP3097790A1 (fr) * 2015-05-26 2016-11-30 Symrise AG Boissons bouches avec stabilité de stockage améliorée
EP3097790B1 (fr) 2015-05-26 2018-05-16 Symrise AG Boissons bouches avec stabilité de stockage améliorée
CN106615600A (zh) * 2017-01-05 2017-05-10 青海康普生物科技股份有限公司 一种湿磨法分离沙棘籽粕蛋白工艺
CN111631334A (zh) * 2020-06-15 2020-09-08 中国海洋大学 一种基于多层乳液的酸性多功能鱼油饮料及制备方法
CN112042928A (zh) * 2020-08-31 2020-12-08 华南理工大学 一种以多羟基醇作为分子伴侣协同高效制备蛋白基纳米乳液的方法及制得的蛋白基纳米乳液
CN112042928B (zh) * 2020-08-31 2022-06-10 华南理工大学 一种以多羟基醇作为分子伴侣协同高效制备蛋白基纳米乳液的方法及制得的蛋白基纳米乳液
CN113841877A (zh) * 2021-09-14 2021-12-28 华中农业大学 一种热稳定乳液及其制备方法以及在改善米饭口感中的应用
CN116369513A (zh) * 2023-03-15 2023-07-04 江南大学 一种不添加额外稳定剂的特殊医学用途全营养乳液及其制备方法
CN116369513B (zh) * 2023-03-15 2024-03-01 江南大学 一种不添加额外稳定剂的特殊医学用途全营养乳液及其制备方法

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