WO2010102920A1 - Method for preparing a fibre containing emulsion - Google Patents
Method for preparing a fibre containing emulsion Download PDFInfo
- Publication number
- WO2010102920A1 WO2010102920A1 PCT/EP2010/052547 EP2010052547W WO2010102920A1 WO 2010102920 A1 WO2010102920 A1 WO 2010102920A1 EP 2010052547 W EP2010052547 W EP 2010052547W WO 2010102920 A1 WO2010102920 A1 WO 2010102920A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- emulsion
- insoluble
- fibre
- edible emulsion
- slurry
- Prior art date
Links
- 239000000839 emulsion Substances 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 49
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- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000015146 crème fraîche Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014505 dips Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 235000019866 hydrogenated palm kernel oil Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 230000002906 microbiologic effect Effects 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 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
- 235000021018 plums Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000004300 potassium benzoate Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 235000010235 potassium benzoate Nutrition 0.000 description 1
- 229940103091 potassium benzoate Drugs 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229960003885 sodium benzoate Drugs 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- -1 sucrose fatty acid esters Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
Definitions
- the present invention is directed to a method for preparing an edible emulsion comprising fibres. More particularly, the invention is directed to a method for preparing an edible emulsion comprising insoluble fibres, wherein said method includes a homogenization step.
- the edible emulsion prepared according to the method of the present invention may be used as a base for mayonnaise, dressings, soups, sauces, dips, spreads, fillings, drinks or the like, and for hot, cold and frozen applications.
- Edible emulsions are used as a base for many types of food products.
- Mayonnaise compositions for example, comprise edible oil-in-water emulsions that typically have between 80 to 85% by weight oil, and egg yolk, salt, vinegar and water.
- the oil present in the edible emulsions used in such food products is generally present as droplets dispersed in the water phase.
- the close packing of the oil droplets results in the characteristic rheological behaviour of the emulsions used to make the desired food product (e.g. mayonnaise) .
- the present invention provides a method for preparing a fibre-in-water slurry containing insoluble fibres, wherein said method comprises the steps of: (al) Preparing fibre-in-water slurry containing the insoluble fibres; (a2) Freezing said slurry; and (a3) Grinding said frozen slurry.
- the present invention provides a method for preparing an edible emulsion comprising oil, water and insoluble fibres, said method comprising the steps of (cl) raising the temperature of the fibre-in-water slurry obtained using the method of the first aspect of the invention until said slurry is in the liquid state; (c2) adding any further ingredients of the edible emulsion; and (c3) homogenizing the thus-obtained mixture.
- the present invention is directed to an edible emulsion obtainable by the method of the invention, said emulsion comprising from about 2.0 to about 85%, preferably from about 2.0 to about 65% by weight of oil, and wherein the particle size of the fibres present in said emulsion is at least 10% lower than the particle size of the fibres in an edible emulsion of the prior art, i.e. an emulsion having the same composition but prepared by applying the steps of mixing the ingredients and homogenizing the resulting mixture at 350 bar, the particle size being measured using a known light scattering technique.
- the viscosity and Stevens value -as measured using known techniques- of said edible emulsion obtainable by the method of the invention are preferably increased by more than 15% respectively more than 10% as compared to the viscosity and Stevens value of the above-indicated emulsion of the prior art.
- the syneresis of said edible emulsion obtainable by the method of the invention is desirably more than 20% lower than the syneresis of the above-indicated emulsion of the prior art.
- the present invention is directed to a reduced oil food product comprising an edible emulsion prepared according to the first aspect of this invention.
- slurry means a water-continuous mixture of water and insoluble fibre.
- oil as used herein, means triglycerides, and especially, those that are liquid at room temperature.
- Water as used herein, means pure water or a solution thereof.
- “Insoluble fibre” means fibre suitable for human consumption and not water soluble whereby when the same is supplied as an additive composition, the additive composition is not more than 50% by weight soluble fibre, based on the total weight of soluble and insoluble fibre in the additive composition.
- Edible emulsion with conventional amounts of oil means an emulsion, not in final food product form, comprising about 80- 85% by weight oil, based on the total weight of the edible emulsion.
- Texture and sensorial properties associated with full fat products means that food products made with edible emulsions prepared according to the present invention unexpectedly have viscosities and mouth feels consistent with full fat products, wherein such food products of the invention have excellent mouth feel, are not sticky or tacky (as is the case with food products having starch) , and breakdown and dissipate in the mouth in a time and manner similar to that of full fat products.
- “Reduced oil”, as used herein, means a food product with less than 75% by weight of oil based on the total weight of food product.
- Food product, as used herein, means a product ready for consumption and comprising an edible emulsion prepared according to this invention.
- “Syneresis” as used herein, means the extent at which water has been separated from the gel structure of the edible emulsion prepared according to the invention.
- a homogenization step is included in the method of the invention so as to obtain an edible emulsion having a smooth texture.
- An additional advantage of the method of the present invention is that the homogenization step can be carried out in a homogenizer which is pressurized at a lower pressure than those applied in known methods for preparing insoluble fibre containing edible emulsions according to the prior art.
- the homogenization step is preferably carried out under pressures from about 35 to about 300 bars.
- such homogenization step is carried out at a temperature from about 15.0 0 C to about 70 0 C (preferably about ambient temperature) .
- the fibre-in-water slurry prepared in step (al) of the method of the invention preferably contains the water in an amount which is sufficient for hydrating the insoluble fibre, said amount being suitably at least 10 wt%, preferably at least 50 wt%.
- the fibre concentrations in the slurry are desirably as high as possible so as to result in a higher viscosity of the edible emulsion prepared according to the invention.
- the slurry may contain 4-80% by weight of insoluble fibre.
- the insoluble fiber content of the slurry is 4-60% by weight, more preferably - particularly when insoluble citrus fibre is used- this content being 4-10% by weight.
- the temperature of the slurry is lowered down to a temperature lower than 0 0 C, preferably lower than -100 0 C. This is preferably carried out by using liquid nitrogen .
- the freezing temperature obtained in step (a2) is maintained during the grinding step (a3) . This may be effectively done by continuously adding liquid nitrogen.
- a suitable mill preferably operating at a rotational speed of from 10,000 to 30,000 rpm, is generally used.
- step (a3) In order to be able to store and transport the material obtained in step (a3) , said material is raised in temperature and subsequently dried whereby an additive is added to it before, during or after said grinding step and before drying, said additive being selected from the group consisting of a mono-, di- and poly-saccharide and mixtures thereof.
- Said additive may be selected from galactomannan, glucomannan, sodium alginate, tamarind, seed gum, gellan-gum, sodium carboxymethyl cellulose, soybean water-soluble polysaccharide, karaya gum, gum Arabic, inulin, glucose, fructose, sucrose and mixtures thereof.
- Said additive is preferably selected from the group consisting of a low molecular weight inulin (having a degree of polymerization ⁇ 10), fructose, glucose, sucrose and mixtures thereof.
- said additive is low molecular weight inulin (having a degree of polymerization ⁇ 10) Said additive was observed to be advantageous since it enables the user to properly rehydrate the dried material when said material is needed for preparing an edible emulsion according to the invention. In that case, the dried material is rehydrated before adding the other ingredients of the edible emulsion and homogenizing the resulting mixture.
- insoluble fibres present in the edible emulsion of the invention are preferably found in fruits, both citrus and non-citrus, and legumes (such as vegetables) .
- Preferred insoluble fibres suitable for use in this invention can be recovered from tomatoes, peaches, pears, apples, plums, lemons, limes, oranges, grapefruits or mixtures thereof. Most preferred insoluble fibres are citrus fibres.
- the edible emulsion of the invention comprises from about 0.1 to about 9.0% by weight, preferably, from 0.5 to 3% by weight of insoluble fibres, based on the total weight of the edible emulsion.
- insoluble fibres are commercially available from suppliers like J. Rettenmaier and Sohne GMBH under the Vitacel name and Herbstreith and Fox under the Herbacel name.
- oil used in the edible emulsion of the present invention is that the oil is suitable for human consumption.
- Illustrative examples of the types of oil which may be used in this invention include, without limitation those which are liquid at ambient temperature like avocado, mustard, coconut, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower, mixtures thereof and the like.
- oils which may be used in this invention are solid at ambient temperature.
- oils which are solid at room temperature and suitable for use in this invention include, without limitation, butter fat, chocolate fat, chicken fat, hydrogenated palm kernel oil, mixtures thereof and the like.
- the oil used in this invention is a liquid at ambient temperature.
- the oil used in this invention is soybean, sunflower or rapeseed oil or a mixture thereof.
- the amount of oil used in the edible emulsion of this invention is typically more than about 7.5 weight percent and less than about 85 weight percent, based on the total weight of the edible emulsion.
- the amount of oil employed in the edible emulsion is from about 15.0% to about 80.0%, and most preferably, from about 20.0 to about 60% by weight, based on the total weight of the edible emulsion and including all ranges subsumed therein.
- the water used in this invention can be pure water, tap water, bottled water, deionised water, spring water, or a mixture thereof.
- the water used in this invention may be an aqueous solution comprising salts or minerals or both.
- the water makes up the balance of the edible emulsion and the food product made with the same.
- the edible emulsion of the invention may be suitably combined with a dairy base.
- a suitable dairy base may be skim, part skim or full fat dairy base.
- Typical examples of the types of dairy base suitable for use in this invention include yogurt, creme fraiche, sour cream, mixtures thereof and the like.
- the final product will preferably comprise about 5.0% to about 75% by weight dairy base, more preferably from about 8% to about 60% by weight dairy base.
- the edible emulsion of the invention may also contain an emulsifier.
- a suitable emulsifier has an HLB of greater than about 8.0, and preferably, greater than about 11.0, and most preferably, from about 12.0 to about 18.0, including all ranges subsumed therein.
- Illustrative examples of such an emulsifier include, without limitation, PEG 20 tristearate, PEG trioleate, PEG 20 monostearate, PEG 20 monooleate, PEG 20 monopalmitate and PEG 20 monolaurate sorbitan, derivatives thereof, mixtures thereof and the like, also made available by ICI Surfactants under the names Tween and Span.
- the preferred emulsifier employable in this invention is, however, a protein, like fruit, vegetable (e.g. pea protein), milk (e.g. whey), soy protein, or mixtures thereof.
- Another preferred protein suitable for use in this invention is phospholipoprotein (e.g. phospholipoprotein present in egg yolk, whole egg or enzyme modified egg) , and especially, egg yolk derived phospholipoprotein modified with phospholipase A as disclosed in US patent no. 5,028,447, the disclosure of which is incorporated herein by reference. Furthermore, egg granule and plasma fractions and combinations thereof as disclosed in e.g. WO-A-2008/080738 can suitably be used as an emulsifier .
- phospholipoprotein e.g. phospholipoprotein present in egg yolk, whole egg or enzyme modified egg
- egg yolk derived phospholipoprotein modified with phospholipase A as disclosed in US patent no. 5,028,447, the disclosure of which is incorporated herein by reference.
- egg granule and plasma fractions and combinations thereof as disclosed in e.g. WO-A-2008/080738 can suitably be used as an emulsifier .
- the total amount of emulsifier employed in the edible emulsion of this invention may be from about 0.5 to about 12.0%, and preferably, from about 0.5 to about 8.0% by weight of emulsifier, based on the total weight of the edible emulsion.
- the edible emulsion of the invention may also contain a thickener.
- Preferred thickeners suitable for use in this invention include conventional food grade starches, pectin and gums, and preferably, a mixture of the same.
- the starches are typically added to water to make a paste comprising about 1.0 to about 15% by weight starch, based on the total weight of starch and water. At least about 50%, and preferably about 100% of the paste may be added and mixed into the edible emulsion, after said emulsion has been homogenized.
- the gum may be added anytime before or after the emulsion is made and thoroughly mixed within the same.
- the edible emulsion comprising insoluble fibres disclosed herein preferably has an oil-in- water phase.
- the edible emulsion described herein may be acidified in order to inhibit microbiological growth.
- the food product comprising the edible emulsion of the invention typically has enough acidulant added so that the pH of the same is from about 2.75 to about 5.5, and preferably, from about 2.85 to about 5.5, and most preferably, from about 3.0 to about 4.0.
- at least about 50% by weight of the acid employed is added after homogenisation and in a most preferred embodiment, about 100% of the acid employed is added after homogenisation.
- the type of acidulant that may be employed in this invention is one which may be used in formulations suitable for human consumption.
- the types of acidulants which may be used in this invention include, without limitation, acetic acid, citric acid, hydrochloric acid, lactic acid, malic acid, phosphoric acid, glucone-delta-lactone, mixtures thereof and the like.
- the acidulant employed in this invention is acetic acid, lactic acid, malic acid or mixtures thereof.
- fat substitutes may be used.
- Preferred fat substitutes employable in this invention include fatty acid- esterified alkoxylated glycerine compositions as well as sucrose fatty acid esters.
- such conventional fat substitutes preferably make up at least about 30%, and most preferably, at least about 75% of the total weight of the oil in the emulsion.
- the edible emulsions of this invention may be combined with optional additives to make a food product ready for consumption.
- Preferred optional additives which may be employed in the food products made with edible emulsion of the present invention include mustard flour, chocolate, nut paste, salt (and other spices and seasonings) , vitamins, artificial flavors and colors (e.g., beta carotene) fruit puree, preservatives, antioxidants, chelators, meat like ham and bacon bits or particulates, buffering agents, vegetable bits or particulates, fruit bits or particulates, cheese, mixtures thereof and the like.
- Such optional additives when used, collectively, do not make up more than about 40.0% by weight of the total weight of the food product.
- the optional additives may be added to water and/or oil before the edible emulsion comprising insoluble fibre is made, but preferably the optional additives are mixed in after the emulsion is made (especially when the optional additives are large, like fruit or bacon bits) .
- the resulting food product made with the edible emulsion comprising insoluble fibre of the present invention comprises less than about 75.0%, and more preferably, less than about 55.0%, and most preferably, from about 6.0 to about 35.0% by weight oil, based on total weight of the food product and including all ranges subsumed therein.
- the preferred preservatives suitable for use in this invention include sodium benzoate, potassium benzoate, potassium sorbate, sorbic acid, benzoic acid, mixtures thereof and the like.
- Anti- oxidants suitable for use in this invention include a tocopherol, ascorbic acid, ascorbyl palmitate, tertiary-butyl hydroquinone, mixtures thereof and the like.
- Chelators suitable for use in this invention include EDTA and its salts, citric acid, sodium tripolyphosphate, sodium carbonate, potassium carbonate, mixtures thereof and the like.
- the fruit and vegetable bits that may be used in food products comprising the edible emulsion of this invention are typically small enough to fit through the orifice present in a conventional squeeze bottle.
- the vegetable bits often include peppers, carrots, cabbage, onion, broccoli, mixtures thereof and the like.
- the fruit bits often include pears, apples, grapes, tomatoes, mixtures thereof and the like.
- the cheese suitable for use in this invention can be skim, part skim or full fat cheese.
- Typical non-limiting examples of the types of cheese (including processed cheese) suitable for use in this invention include gouda, edam, leyden, cheddar, goat, chesire, stilton, mozzarella, cream cheese, brie, feta, tilsit, mixtures thereof and the like.
- gouda edam, leyden, cheddar, goat, chesire, stilton, mozzarella, cream cheese, brie, feta, tilsit, mixtures thereof and the like.
- the final food product will comprise from about 10.0% to about 35.0% by weight cheese.
- Still other additives which may be optionally added to the food products of this invention include protein sources and sweeteners.
- the former include caseinate and skimmed milk powder and the latter include syrups, sucrose, glucose, saccharin, aspartame, dextrose, lactose, levelose, maltose, fructose, mixtures thereof and the like.
- the viscosity of the food products made with the edible emulsion comprising insoluble fiber as disclosed herein is typically greater than about 3,000 and less than about 150,000 centipoise.
- the viscosity of the food product is preferably from about 4,000 to about 10,000 centipoise, and most preferably, from about 4,350 to about 6,000 centipoise.
- the viscosity of the food product is preferably from about 500 to about 10,000 centipoise, more preferably 1,000 to about 3,000 centipoise.
- the viscosity of the food product is preferably from about 12,000 to about 120,000 centipoise, and most preferably, from about 16,000 to about 80,000 centipoise, whereby the viscosity of the food product is measured on a Haake Rheometer (Rotovisco RV20) at room temperature using a set of concentric cylinders (or bob-in-cup) with a 1 mm gap, the bob having a diameter of 1.0 cm and length of 1.0 cm. The inner cylinder or bob starts rotating from 0 shear and ramps up to a shear rate of 134 sec '1 in 542 sec. By way of comparison, the viscosity values refer to the shear rate of 10 sec '1 .
- Preferred types of food product including an edible emulsion of the invention are a dressing soup, sauce dip spread or drink.
- the packaging for the food products comprising the edible emulsion of this invention is often a glass jar, food grade sachet or squeezable plastic bottle. Sachets are preferred for food service applications, and a plastic bottle is preferred for domestic use.
- Citrus fibre is Herbacel Citrus fiber ex Herbstreith & Fox; EMEY (10%) is enzyme-modified egg yolk with 10% salt (NaCl) .
- control sample A was prepared as follows. A mixture having the above formulation was prepared by mixing the citrus fibre with an appropriate amount of tap water, adding the other ingredients and, treating the mixture in a mixing tank equipped with a Silverson high-shear mixer operated at 5000 rpm and during 5 minutes.
- the thus obtained mixture was homogenised using a high pressure homogeniser (Niro Soavi, model Gaulin) operated at 350 bar and ambient temperature.
- Citrus fibre-in-water slurries containing 4% respectively 6% citrus fibres were prepared using the mixing tank equipment mentioned above. Subsequently, the slurries were frozen using liquid nitrogen, by pouring said slurries in a liquid nitrogen bath drop by drop.
- all samples A, 1 and 2 have the same ingredient composition (being the composition shown in Table 1) and the same citrus fiber content (being 2.5 wt%) .
- all edible emulsion samples A, 1 and 2 were characterised regarding their Stevens value, viscosity, syneresis and the particle size of the citrus fiber material contained therein.
- the viscosity of the samples was measured using a controlled stress Rheometer (TA-AR 1000) fitted with a 4 cm steel plate, whereas the Stevens value was measured using a Stevens -LFRA texture analyser with grid penetration speed of 1 mm/s whereby relative values are compared at 2 cm penetration depth.
- the particle size of the citrus fibre material was measured using a laser diffraction based instrument (Mastersizer 2000), resulting in Sauter mean diameter values (CI32) • The extent of syneresis was estimated by weighing the water released from the gel structure over a period of 15 days.
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Artificial Filaments (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MX2011009130A MX2011009130A (en) | 2009-03-11 | 2010-03-01 | Method for preparing a fibre containing emulsion. |
ES10706227T ES2424265T3 (en) | 2009-03-11 | 2010-03-01 | Preparation procedure of an emulsion containing fibers |
EA201101313A EA201101313A1 (en) | 2009-03-11 | 2010-03-01 | METHOD FOR PREPARING EMULSION CONTAINING FIBER |
CA2754810A CA2754810A1 (en) | 2009-03-11 | 2010-03-01 | Method for preparing a fibre containing emulsion |
EP10706227.5A EP2405771B1 (en) | 2009-03-11 | 2010-03-01 | Method for preparing a fibre containing emulsion |
BRPI1006243-2A BRPI1006243A2 (en) | 2009-03-11 | 2010-03-01 | Method for preparing aqueous fiber-in-water paste, method for preparing an edible emulsion, emulsion and food product comprising an edible emulsion. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP09154834 | 2009-03-11 | ||
EP09154834.7 | 2009-03-11 |
Publications (1)
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WO2010102920A1 true WO2010102920A1 (en) | 2010-09-16 |
Family
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---|---|---|---|
PCT/EP2010/052547 WO2010102920A1 (en) | 2009-03-11 | 2010-03-01 | Method for preparing a fibre containing emulsion |
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US (1) | US8945659B2 (en) |
EP (1) | EP2405771B1 (en) |
AR (1) | AR075727A1 (en) |
BR (1) | BRPI1006243A2 (en) |
CA (1) | CA2754810A1 (en) |
CL (1) | CL2011002237A1 (en) |
EA (1) | EA201101313A1 (en) |
ES (1) | ES2424265T3 (en) |
MX (1) | MX2011009130A (en) |
WO (1) | WO2010102920A1 (en) |
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WO2012046072A1 (en) * | 2010-10-07 | 2012-04-12 | Bakkavör Limited | Edible emulsion |
WO2013135456A1 (en) | 2012-03-15 | 2013-09-19 | Unilever N.V. | Heat-stable oil-in-water emulsion |
WO2016102158A1 (en) | 2014-12-22 | 2016-06-30 | Unilever N.V. | Container for viscous liquids internally coated with oil with emulsifier |
EP3131421B1 (en) | 2013-12-10 | 2018-03-21 | Unilever NV | Method for preparation of an oil-in-water emulsion |
WO2022053616A1 (en) * | 2020-09-11 | 2022-03-17 | Société des Produits Nestlé S.A. | Method of preparing a high fiber, phase stable liquid from food manufacturing side stream material |
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ES2960801T3 (en) | 2010-07-30 | 2024-03-06 | Cargill Inc | Process to obtain citrus fiber from citrus pulp |
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
WO2012094397A1 (en) * | 2011-01-04 | 2012-07-12 | Antioxidant Superfoods, Inc. | Ground beef or processed meats with improved health and rheological characteristics |
EP2484218A1 (en) * | 2011-02-03 | 2012-08-08 | Bunge ZRt. | New process for preparing stable oil in water emulsion without additives |
EP2550873A1 (en) * | 2011-07-29 | 2013-01-30 | AMBIENTE E NUTRIZIONE S.r.l. | Process for the deep-freezing of a fluid food preparation |
CN104780773B (en) * | 2012-01-20 | 2021-05-07 | 卡吉尔公司 | Method for obtaining citrus fiber from citrus peel |
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CA2890943C (en) | 2013-02-15 | 2018-07-17 | Pepsico, Inc. | Preparation and incorporation of co-products into beverages to enhance nutrition and sensory attributes |
RU2528531C1 (en) * | 2013-09-10 | 2014-09-20 | Олег Иванович Квасенков | Fruit sauce production method |
RU2528533C1 (en) * | 2013-09-10 | 2014-09-20 | Олег Иванович Квасенков | Fruit sauce production method |
RU2528532C1 (en) * | 2013-09-10 | 2014-09-20 | Олег Иванович Квасенков | Fruit sauce production method |
RU2528534C1 (en) * | 2013-09-10 | 2014-09-20 | Олег Иванович Квасенков | Fruit sauce production method |
US10287366B2 (en) | 2017-02-15 | 2019-05-14 | Cp Kelco Aps | Methods of producing activated pectin-containing biomass compositions |
IT201700040003A1 (en) * | 2017-04-11 | 2018-10-11 | Gea Mech Equipment Italia S P A | FOOD COMPOSITION MARGARINE TYPE AND PROCEDURE FOR PREPARING IT |
US11191289B2 (en) | 2018-04-30 | 2021-12-07 | Kraft Foods Group Brands Llc | Spoonable smoothie and methods of production thereof |
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- 2010-03-01 EA EA201101313A patent/EA201101313A1/en unknown
- 2010-03-01 CA CA2754810A patent/CA2754810A1/en not_active Abandoned
- 2010-03-01 ES ES10706227T patent/ES2424265T3/en active Active
- 2010-03-01 EP EP10706227.5A patent/EP2405771B1/en not_active Not-in-force
- 2010-03-01 BR BRPI1006243-2A patent/BRPI1006243A2/en not_active Application Discontinuation
- 2010-03-01 WO PCT/EP2010/052547 patent/WO2010102920A1/en active Application Filing
- 2010-03-09 US US12/720,106 patent/US8945659B2/en not_active Expired - Fee Related
- 2010-03-10 AR ARP100100707A patent/AR075727A1/en not_active Application Discontinuation
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Also Published As
Publication number | Publication date |
---|---|
CL2011002237A1 (en) | 2012-04-09 |
EA201101313A1 (en) | 2012-02-28 |
BRPI1006243A2 (en) | 2015-09-01 |
MX2011009130A (en) | 2011-09-15 |
US20100233342A1 (en) | 2010-09-16 |
ES2424265T3 (en) | 2013-09-30 |
EP2405771A1 (en) | 2012-01-18 |
US8945659B2 (en) | 2015-02-03 |
EP2405771B1 (en) | 2013-07-03 |
CA2754810A1 (en) | 2010-09-16 |
AR075727A1 (en) | 2011-04-20 |
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