WO2013092086A1 - Émulsion d'huile dans l'eau comestible comprenant des graines de légumineuse broyées et de la gomme de mucilage de graine - Google Patents

Émulsion d'huile dans l'eau comestible comprenant des graines de légumineuse broyées et de la gomme de mucilage de graine Download PDF

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Publication number
WO2013092086A1
WO2013092086A1 PCT/EP2012/073219 EP2012073219W WO2013092086A1 WO 2013092086 A1 WO2013092086 A1 WO 2013092086A1 EP 2012073219 W EP2012073219 W EP 2012073219W WO 2013092086 A1 WO2013092086 A1 WO 2013092086A1
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WIPO (PCT)
Prior art keywords
oil
pulse seed
mucilage
seed
water
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PCT/EP2012/073219
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English (en)
Inventor
Jadwiga Malgorzata Bialek
Jan Dekker
Jacob Nijsse
Johanna RAMIREZ
Simeon Dobrev Stoyanov
Jan VERHEIJ
Robert Vreeker
Original Assignee
Unilever N.V.
Unilever Plc
Hindustan Unilever Limited
Conopco, Inc., D/B/A Unilever
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Application filed by Unilever N.V., Unilever Plc, Hindustan Unilever Limited, Conopco, Inc., D/B/A Unilever filed Critical Unilever N.V.
Publication of WO2013092086A1 publication Critical patent/WO2013092086A1/fr

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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
    • 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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum

Definitions

  • the present invention relates to an edible oil-in-water emulsion that comprises a small quantity of ground pulse seed in combination with seed mucilage gum.
  • edible emulsions encompassed by the present invention include mayonnaise, dressings, soups, sauces, dips and drinks.
  • the invention also provides a process for the manufacture of the aforementioned oil-in-water emulsion.
  • the emulsion stability of oil-in-water emulsions is affected adversely by a number of different changes that may occur in the structure of these emulsions as time progresses.
  • Creaming/Sedimentation No change in droplet size (or droplet size distribution), but build-up of an equilibrium droplet concentration gradient within the emulsion. This phenomenon results from external force fields, usually gravitational, acting on the system. "Creaming” is the special case in which the droplets collect in a concentrated layer at the top of an emulsion. "Sedimentation” occurs when the droplets collect in a concentrated layer at the bottom of the emulsion.
  • Ostwald ripening An alternative way in which the average droplet size in an emulsion can increase, without the droplets coalescing, occurs if the two liquids forming the disperse phase and the continuous phase, respectively, are not totally immiscible. This is the case in reality because all liquid pairs are mutually miscible to some finite extent. If one starts with a truly monodisperse emulsion system, then no effects arising from this mutual solubility will arise. However, if the emulsion is polydisperse, larger droplets will form at the expense of the smaller droplets owing to the process known as Ostwald Ripening.
  • the system will tend to an equilibrium state in which all the droplets attain the same size (this may be, of course, that state when we have just one single large drop).
  • the process of Ostwald ripening results from the difference in solubility between small and large droplets.
  • Phase inversion A further way in which the structure of an emulsion may change is for the emulsion to "invert", e.g. for an o/w emulsion to change to a w/o emulsion. This may be brought about by a change in temperature or concentration of one of the components or by the addition of a new component to the system.
  • Syneresis Yet another way in which emulsions may change is the separating off of one of the main liquid components of the emulsion. In oil-in-water emulsions both oil syneresis and water syneresis may occur.
  • oil-in-water emulsions are stored for prolonged periods of time under varying temperature conditions, as is the case for retail products such as dressings and mayonnaise, the aforementioned destabilizing processes have to be slowed down.
  • emulsifiers and water structuring agents are commonly employed in these emulsions.
  • Phospholipids are an example of an emulsifier that is widely used to stabilize oil-in-water emulsions.
  • Egg yolk contains appreciable levels of phospholipids and is widely used as an oil-in-water emulsifier, e.g in mayonnaise and dressings.
  • water structurants examples include modified celluloses, starches (modified or non- modified), gums such as xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), Gellan, galactomannans (guar, tara, cassia, LBG), konjac glucomannan, gum arabic, pectins, milk proteins, alginate, chitosan and cellulosic fibres.
  • modified celluloses such as xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), Gellan, galactomannans (guar, tara, cassia, LBG), konjac glucomannan, gum arabic, pectins, milk proteins, alginate, chitosan and cellulosic fibres.
  • gums such as xanthan, agar, gelatin, carrageenan (iota, kappa, lamb
  • US 7,029,719 describes a mayonnaise-like food made of concentrate bean curd, being an edible emulsified matter prepared by mixing and emulsifying bean curd, vinegar, seasoning, spice, emulsifier, and vegetable oil, in which the bean curd is concentrated bean curd prepared by coagulating a concentrated soybean milk at Brix concentration of 15 or more by use of a coagulant.
  • Example 9 describes a mayonnaise having an oil content of 60 wt.% that contains 10 wt.% concentrated bean curd and no conventional water structurant.
  • WO 99/51 106 describes oil-and-water emulsions that are stabilized by lupin protein compositions.
  • Lupin protein is said to confer the ability to stabilize emulsions at a higher ratio of oil than is possible with soy protein, and the emulsifying properties approach or even I exceed those obtainable with animal-derived proteins (such as caseinates).
  • the starch and fiber from the ground pulse seed provides water structuring properties and that the proteins contained therein provide emulsifying properties and that the balance between these water structuring and emulsifying properties.
  • these biopolymers need to be released and hydrated. This is achieved by employing pulse seeds in finely ground form.
  • rhamnogalacturonan mucilage gum such as the mucilage gum found in mustard bran, further contributes to the stability of the oil-in-water emulsion.
  • the rhamnogalacturonan mucilage gum may be introduced in the present emulsion in the form of a crude mucilage gum containing ingredient such as mustard bran.
  • the rhamnogalacturonan mucilage gum can also be introduced in a more refined form, e.g. as an aqueous extract of mustard bran.
  • Yellow or white mustard (Sinapsis alba, L.) is known to contain much higher amounts of mucilagous materials in the seed coat than any other type of mustards.
  • the mucilage material can be extracted from yellow mustard seed or seed coat (bran) by water at room or elevated temperatures.
  • the crude mucilage contains 80-94% carbohydrates, mainly composed of glucose (22-35 wt.%), galactose (1 1 -15 wt.%), mannose (6.0-6.4 wt.%), rhamnose (1.6-4.0 wt.%), arabinose (2.8-3.2 wt.%) and xylose (1.8-2.0 wt.%).
  • the water- soluble fraction of yellow mustard mucilage is a heterogeneous mixture containing both neutral and acidic polysaccharides in roughly equal amounts.
  • compositions comprising 0.1 to 35% yellow mustard gum by weight wherein the balance of the composition is selected from the group consisting of: water, oil in water emulsion, water in oil emulsion, beverage, juice, sauce, milk, milk derivatives, wine, liquors, alcohol, spirit, esters, soluble and insoluble, edible and inedible compounds, a gel of water, oil and solids, a paste of water, oil and solids, a dry mix of other solid compounds.
  • the yellow mustard gum is said to have excellent emulsifying, suspending and rheological properties. Examples 6.5 to 6.8 describe mayonnaise products containing yellow mustard gum.
  • the present invention also provides a process of preparing the aforementioned oil-in-water emulsion, said process comprising combining:
  • one aspect of the invention relates to an edible oil-in-water emulsion
  • ⁇ 5-70 wt.% of a dispersed oil phase comprising 80-100 vol.% of oil droplets having a
  • the emulsion contains 0.1 -10% of finely ground pulse seed calculated as % dry matter by weight of the aqueous phase; and 0.005-0.4% of rhamnogalacturonan mucilage gum by weight of the aqueous phase, said rhamnogalacturonan mucilage gum being a polysaccharide having a backbone composed of (1 ⁇ 4)-linked ⁇ -D-galacturonopyranosyl and (1 ⁇ 2)-linked a-L-rhamnopyranosyl residues.
  • dietary fiber refers to indigestible non-starch polysaccharides such as arabinoxylans, cellulose, lignin, pectins and beta-glucans.
  • sucrose as used herein refers to mono- and disaccharides.
  • protein refers to a linear polypeptide comprising at least 10 amino acid residues. Preferably, said protein contains more than 20 amino acid residues. Typically, the protein contains not more than 35,000 amino acid residues.
  • oil refers to lipids selected from the group of triglycerides, diglycerides, monoglycerides and free fatty acids. The term “oil” encompasses lipids that are liquid at ambient temperature as well as lipids that are partially or wholly solid at ambient temperature.
  • the "finely ground pulse seed” of the present invention is suitably produced by milling or grinding dehulled or non-dehulled pulse seeds.
  • the pulse seeds may be milled or ground as such, or they may be milled or ground in the presence of water, e.g. to produce an aqueous slurry or paste.
  • the requirement that the present emulsion contains 0.1 -10% of finely ground pulse seed, calculated as dry matter, by weight of aqueous phase should be construed as:
  • aqueous phase besides water, includes the part of the finely ground pulse seed that is contained therein, as well as other components (e.g.
  • the elastic modulus G' is the mathematical description of an object or substance's tendency to be deformed elastically (i.e., non-permanently) when a force is applied to it.
  • lambda ( ⁇ ) is the elastic modulus
  • stress is the restoring force caused due to the deformation divided by the area to which the force is applied
  • strain is the ratio of the change caused by the stress to the original state of the object.
  • the elastic modulus of an oil- in-water emulsion is suitably determined by oscillatory measurements, performed at 20°C using a plate-plate geometry (plate: 4 cm diameter, 1 mm gap) at a frequency of 1 Hz in the oscillatory stress interval from 0.01 Pa to 1768 Pa (a stress sweep).
  • the G' (Pa) is taken at plateau value (linear region).
  • viscosity refers to the viscosity of the present emulsion at 10 s "1 and 20°C. This viscosity is suitably determined with a Haake Rheometer (Rotovisco RV20) 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 .
  • the ground pulse seed in the present emulsion is obtained from pulse seed having the following composition, calculated on dry matter:
  • starch, dietary fiber, sugars, protein and oil together make up 90-100 wt.%, more preferably 95-100 wt.% of the dry matter contained in the pulse seed.
  • the finely ground pulse seed of the present invention is capable of substantially improving the stability of the oil-in-water emulsion.
  • the finely ground pulse seed preferably represents not more than 9%, more preferably not more than 8%, most preferably not more than 7% of the oil-in-water emulsion, calculated as dry matter by weight of aqueous phase.
  • the finely ground pulse seed is employed in a concentration of at least 0.1 %, even more preferably of at least 0.5% and most preferably of at least 1 .5%, where the percentages are again calculated as dry matter by weight of the aqueous phase.
  • composition of the pulse seeds employed in the present emulsion is critically important to achieving the desired emulsion stability. Especially the balance between the amount of protein and starch comprised in the finely ground pulse seed is deemed to be of great importance.
  • the composition of the finely ground pulse seed as comprised in the present emulsion is essentially identical to the composition of the pulse seed as defined herein.
  • the finely ground pulse that is employed in accordance with the present invention may be obtained from dehulled and/or non-dehulled pulse seed. The water-structuring and emulsifying properties of the finely ground pulse seed are believed to be largely attributable to the starch and protein components.
  • the finely ground pulse seed employed is obtained from dehulled pulse seed.
  • the pulse seed comprised in the oil-in- water emulsion contains starch and protein in a weight ratio of 2:3 to 3:1 , more preferably of 1 :1 to 5:2, most preferably in a weight ratio of 1 :1 to 2:1.
  • the pulse seed comprised in the oil-in-water emulsion contains starch and dietary fiber in a weight ratio of 3:10 to 12:1 , most preferably in a weight ratio of 1 :2 to 8:1.
  • the pulse seed contains less than 25%, most preferably less than 20% of dietary fiber by weight of dry matter.
  • the oil content of the pulse seed preferably lies in the range of 0.8-8 wt.%.
  • Globulins and albumins typically represent a major part of the protein contained in the pulse seed. Accordingly, in a preferred embodiment, globulins and albumins represent at least 50 wt.%, more preferably 55-95 wt.% and most preferably 60-90 wt.% of the protein contained in the pulse seed.
  • Emulsions of particular good quality can be obtained if the pulse seed contains globulins and albumins in a weight ratio that lies within the range of 10:1 to 1 :1 , or even more preferably in a weight ratio of 7:1 to 2:1.
  • the globulins legumin and vicilin together represent at least 35 wt.%, more preferably 40-75 wt.% and most preferably 45-70 wt.% of the protein comprised in the pulse seed.
  • the protein glutelin preferably represents 5-30 % by weight, more preferably 8-25 % by weight of the protein comprised in the pulse seed.
  • the content of globulin, albumin, legumin, vicilin, and glutelin in the pulse seeds of the present invention is suitably determined by the method described by Gupta & Dhillon [Gupta, R., & Dhillon, S. 1993. Characterization of seed storage proteins of Lentil (Lens culinaris M.). Annals of Biology, 9, 71 -78].
  • the protein provided by the finely ground pulse seed preferably comprises not more than a minor amount of sizeable coagulated protein aggregates.
  • the finely ground pulse seed comprises 0-1 wt.% of coagulated protein aggregates having a hydrated diameter of at least 1.0 ⁇ .
  • the hydrated diameter can suitably be determined by Confocal Scanning Laser Microscopy with Nile Blue as fluorescent dye.
  • the protein provided by the pulse seed preferably is largely denatured, e.g. as a result of heat treatment.
  • 60-100 wt.%, more preferably at least 90-100 wt.% of the protein comprised in the finely ground pulse seed is denatured.
  • the starch provided by the finely ground pulse seed preferably is largely gelatinized .
  • Preferably 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of the starch contained in the emulsion is gelatinized.
  • Gelatinized starch is believed to enhance the emulsion stability by structuring the continuous aqueous phase of the emulsion.
  • the extent to which the starch present in the emulsion is gelatinized can suitably be determined by cross polarised light microscopy.
  • the finely ground pulse seed comprised in the present emulsion is advantageously obtained from a pulse selected from lentils, chickpeas, beans and combinations thereof. Even more preferably, the finely ground pulse seed is obtained from a pulse selected from lentils, chickpeas, mung beans and combinations thereof. Most preferably, the finely ground pulse seed is finely ground lentils.
  • the pulse seed is finely ground in order to release starch, protein and dietary fiber from the seed material.
  • the finely ground pulse seed contains less than 10 wt.%, more preferably less than 5 wt.% and most preferably less than 1 wt.% of particles having a hydrated diameter of 200 ⁇ or more.
  • the hydrated diameter of the finely ground pulse seed is suitably determined by means of Confocal Scanning Laser Microscopy, using the fluorescent dye Acridine Orange.
  • the pulse seed protein plays an important role in structure formation and that it can seriously influence the rheology of the emulsion. This is in line with microscopy observations which show that these proteins form "bridges" between adjacent oil droplets, leading to the formation of an aggregated oil-droplet network and increased product thickness. Furthermore, this finding was confirmed by experiments in which emulsions according to the present invention were treated with protease. Treatment of the present emulsion with protease resulted in a significant decrease of product thickness that could be quantified by measuring the drop in G' and viscosity that resulted from this treatment.
  • protease treatment of an oil-in-water emulsion according to the present invention results in a reduction of G' of more than 40%, more preferably of more than 60% and most preferably of more than 70%.
  • the same protease treatment of the present emulsion typically results in a viscosity decrease of more than 30%, more preferably of more than 50% and most preferably of more than 60%.
  • protease treatment as referred to herein is suitably carried out according to the following protocol:
  • the present emulsion contains 0.01 -0.2%, more preferably 0.01 -0.1 % by weight of the aqueous phase of the rhamnogalacturonan mucilage gum.
  • the rhamnogalacturonan mucilage gum in the present emulsion preferably is a pectic-like acidic polysaccharide with side branches that are attached to the backbone, consisting mainly of ⁇ -D-Galp and 4-0-Me-3-D-GlcpA.
  • the acidic polysaccharide has the following structure (a) (taken from Izydorczyk M, Cui SW, Wang Q. In: Cui SW, editor, Food carbohydrates: chemical an physical properties and applications. Boca Raton: CRC Press; 2005. p. 263-308).
  • the present invention advantageously contains a non-pectic neutral polysaccharide that is abundantly present in e.g. mustard bran.
  • the emulsion contains 0.005-0.4%, more preferably 0.01 -0.3% and most preferably 0.02-0.2% by weight of the aqueous phase of a (1 ⁇ 4)linked ⁇ -D-glucose backbone; wherein at least some, preferably at least 0.1 % of the 0-2, 0-3, and 0-6 atoms of the glucose residues in the backbone carry ethyl or propyl ether groups.
  • the non- pectic neutral polysaccharide has the following structure (b) (also taken from Izydorczyk et al. (2005).
  • the rhamnogalacturonan mucilage gum and the non-pectic neutral polysaccharide are preferably present in the oil-in-water emulsion in a weight ratio of 1 :5 to 5:1 , more preferably of 3:1 to 1 :3 and most preferably of 2:1 to 1 :2.
  • the rhamnogalacturonan mucilage gum and even more preferably both said mucilage gum and the aforementioned neutral polysaccharide originate from a plant belonging to the family Brassicaceae. Even more preferably, the rhamnogalacturonan mucilage gum originates from mustard mustard, notably yellow mustard.
  • the mucilage gum contained in the present emulsion may suitably be provided by mustard bran and/or an extract of mustard bran.
  • Aqueous extracts of mustard bran offer the advantage that water-insoluble components of the mustard bran have been removed. In some applications the presence of these water-insoluble components is undesirable, e.g. because they can adversely affect the appearance of the product.
  • the present emulsion may contain other components of mustard seed besides mustard mucilage gum.
  • the emulsion contains substantially more mustard bran than mustard seed
  • the present emulsion preferably contains at least 0.1 wt.%, more preferably at least 0.15 wt.% and most preferably 0.2-10 wt.% of an acidulant selected from acetic acid, citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, glucono-delta-lactone and combinations thereof. Even more preferably, the emulsion contains 0.2-10 wt.% of an acidulant selected from acetic acid, citric acid and combinations thereof. Most preferably, the emulsion contains 0.2-10 wt.% of acetic acid.
  • the dispersed oil phase typically contains 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of triglycerides.
  • the oil phase advantageously contains a high level of unsaturated fatty acids.
  • 40-100 wt.%, more preferably 50-100 wt.% and most preferably 60-100 wt.% of the fatty acids contained in the dispersed oil phase are unsaturated fatty acids.
  • the melting point of the dispersed oil phase typically does not exceed 30°C, more preferably it does not exceed 20°C and most preferably it does not exceed 10°C.
  • oils that may be employed in the oil phase of the present emulsion include those which are liquid at ambient temperature like avocado, mustard, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower, mixtures thereof and the like.
  • oils that solid at ambient temperature and suitable for use in accordance with this invention include butter fat, cocoa butter chicken fat, coconut oil, palm kernel oil mixtures thereof and the like.
  • the present invention also encompasses the use of olein and/or stearin fractions of the aforementioned oils.
  • the dispersed oil phase comprised in the present emulsion preferably represents at least 20 wt.%, more preferably at least 30 wt.% and most preferably at least 35 wt.% of the emulsion.
  • the continuous aqueous phase preferably represents not more than 80 wt.%, more preferably not more than 70 wt.% and most preferably not more than 65 wt.% of the emulsion.
  • 80-100 vol.% of the oil droplets contained in the present emulsion have a diameter of less than 15 ⁇ , more preferably of 0.5-10 ⁇ .
  • the edible emulsion may suitably contain one or more additional ingredients besides water, oil and ground pulse seed.
  • additional ingredients include acidulant, salt, spices, vitamins, flavouring, colouring, preservatives, antioxidants, chelators herbs and pieces of meat, vegetable or cheese.
  • Such optional additives when used, collectively, do not make up more than 40%, more preferably not more than 20% by weight of the emulsion.
  • modified starch refers to an enzymatically or chemically treated starch.
  • the finely ground pulse seed of the present invention enables the production of stable oil-in- water emulsions without the need of using conventional water structuring agents.
  • the emulsion contains no added water structuring agent selected from modified cellulose, modified starch, xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), Gellan, galactomannans (guar, tara, cassia, LBG), konjac glucomannan, gum arabic, pectins, alginate and chitosan.
  • the finely ground pulse seed has a very significant effect on the rheological properties of the present emulsion, e.g. in that it provides an elastic modulus G', measured at 20°C, within the range of 100-3500 Pa, most preferably in the range of 800-2000 Pa.
  • the viscosity of the present emulsion typically lies in the range of 100-80,000 mPa.s, more preferably in the range of 200-30,000 mPa.s at 10 s "1 and 20°C.
  • Examples of edible oil-in-water emulsions according to the present invention include dressings, mayonnaise, soups, sauces and drinks.
  • the present emulsion is a dressing or a mayonnaise.
  • Most preferably, the emulsion is a mayonnaise.
  • the emulsions according to the present invention typically are pourable or spoonable as opposed to solid.
  • the present emulsion typically has a Stevens value at 20 °C of 35-300, more preferably of 50-250 and most preferably of 70-200.
  • the Stevens value expressed in grams, can be determined by 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 in a cup having a diameter of 100 mm.
  • the mayonnaise grid comprises square openings of appr. 3x3 mm, is made up of wire with a thickness of appr. 1 mm and has a diameter of 40 mm.
  • the emulsion according to the present invention typically have a shelf-life of at least 4, more preferably at least 8 weeks under ambient conditions (20°C).
  • Another aspect of the invention relates to a process of preparing an oil-in-water emulsion as defined herein before, said process comprising combining:
  • rhamnogalacturonan mucilage gum said rhamnogalacturonan mucilage gum being a polysaccharide having a backbone composed of (1 ⁇ 4)-linked ⁇ -D-galacturonopyranosyl and (1 ⁇ 2)-linked a-L-rhamnopyranosyl residues;
  • the finely ground pulse seed is obtained from a pulse seed selected from lentils, chickpeas, beans and combinations thereof. Even more preferably, the ground pulse seed is obtained from a pulse seed selected from lentils, chickpeas, mung beans and combinations thereof. Most preferably, the ground pulse seed is ground lentil.
  • the seed mucilage component preferably contains at least 5%, more preferably at least 6% and most preferably at least 7.5% by weight of dry matter of the rhamnogalacturonan mucilage gum.
  • the seed mucilage component preferably also contains at least 5%, more preferably at least 6% and most preferably at least 7.5% by weight of dry matter of the non-pectic neutral polysaccharide described herein before.
  • the rhamnogalacturonan mucilage gum and the non-pectic neutral polysaccharide are preferably contained in the seed mucilage component in a weight ratio of 1 :5 to 5:1 , more preferably of 3:1 to 1 :3 and most preferably of 2:1 to 1 :2.
  • the seed mucilage component originates from a plant belonging to the family Brassicaceae. Even more preferably, the seed mucilage component is selected from mustard bran, mustard bran extract and combinations thereof. Even more preferably, the seed mucilage component is obtained from yellow mustard.
  • the mustard bran extract is preferably an extract obtained by extracting mustard bran with water, ethanol or a mixture thereof.
  • the mustard bran extract is an aqueous extract of mustard bran.
  • the mustard bran extract contains at least 30%, preferably at least 50% and most preferably at least 60% of the rhamnogalacturonan mucilage gum defined herein before, by weight of dry matter. It was found that a particularly stable emulsion can be produced by combining the finely ground pulse seed and water and heating the resulting combination to denature the protein before adding the oil.
  • the combination of the finely ground pulse seed and water is heated to a temperature of more than 60°C for at least 30 seconds.
  • the heating conditions employed are sufficient to denature at least 50 wt.%, more preferably at least 70 wt. and most preferably 90 wt.% of the pulse seed protein contained therein.
  • the inventors have further found that it is advantageous to add the seed mucilage component before the oil is added.
  • the seed mucilage component may be added to the finely ground pulse seed and water before or after heating.
  • the seed mucilage component is added after the heating.
  • the pulse flour can be used to partially or fully replace emulsifiers and/or water-structuring agents that are commonly employed in retail emulsions such as mayonnaise and dressings.
  • the emulsion may suitably be prepared without adding a modified starch.
  • the present process does not comprise the addition of a water structuring agent selected from the group consisting of modified cellulose, modified starch, xanthan, agar, gelatin, carrageenan, gellan, guar gum, locust bean gum, konjac glucomannan, gum arabic, pectin, alginate, chitosan.
  • a water structuring agent selected from the group consisting of modified cellulose, modified starch, xanthan, agar, gelatin, carrageenan, gellan, guar gum, locust bean gum, konjac glucomannan, gum arabic, pectin, alginate, chitosan.
  • the oil-in-water emulsion of the present invention is suitably produced by:
  • the present process comprises the addition of an acidulant to adjust the pH of the aqueous dispersion to a pH within the range of less than 5.5, preferably to a pH of 2 to 5.5, more preferably to a pH of 3.0 to 5.0.
  • the acidulant is added, after the oil has been added to the aqueous dispersion, even more preferably after the oil-in-water emulsion has been produced by the mixing.
  • gelatinization of the starch provided by the pulse seed components enhances the water-structuring properties of said component.
  • the starch provided by the pulse seed component may suitably be gelatinized by heating the aqueous dispersion containing finely ground pulse seed to a temperature in excess of 60°C for a sufficiently long period of time. It is also possible to prepare the aqueous dispersion of finely ground pulse seed from a pulse flour that has been pretreated to gelatinize the starch.
  • the presence process comprises the step of heating the aqueous dispersion containing the finely ground pulse seed to gelatinize the starch contained therein. Depending on the heating temperature, the preferred times are as follows:
  • 50-100 wt.%, more preferably 70-100 wt.% of the starch comprised in the aqueous dispersion is gelatinized prior to the addition of the oil.
  • the pulse flour that is mixed with water to prepare the aqueous dispersion preferably has the same composition as described herein before in relation to the pulse seed that is contained in the edible oil-in-water emulsion of the present invention.
  • the aqueous dispersion is suitably prepared by mixing pulse flour with water and optionally further ingredients.
  • the pulse flour employed has a mass weighted average particle size of 10-500 ⁇ , more preferably of 15-120 ⁇ , and containing more than 90 wt.% of particles, preferably more than 95 wt.% of particles having a diameter of 150 ⁇ or less.
  • the particle size distribution of the pulse flour is suitably determined with the help of sieves.
  • Mayonnaise having an oil content of 50 wt% was prepared on the basis of the formulation described in Table 1.
  • the procedure used to produce the mayonnaise was as follows:
  • a control sample without mustard bran was prepared in the same way (lentil flour is dispersed in water in this case). After preparation samples were stored at 5 °C and syneresis (water release) was measured at different times.
  • the method for measuring syneresis was as follows:
  • perspex tubes closed at one end by a piece of black ribbon filter paper (Whatman, Dassel, Germany) were inserted vertically into the mayonnaise (filter paper at the bottom)
  • ⁇ water released into the tubes was collected at regular times using a pipette and its weight was determined
  • a mayonnaise was prepared on pilot plant scale on the basis of the recipe shown in Table 3.
  • the procedure used to produce the mayonnaise was as follows:
  • a control sample was prepared in which the mustard bran was replaced by water.
  • Mayonnaise having an oil content of 50 wt% was prepared on the basis of the formulation described in Table 1 , except that mustard bran was replaced by soluble mustard mucilage fraction and egg yolk was replaced by modified egg yolk.
  • a control sample was prepared in which the water soluble mustard bran mucilage was replaced by water.
  • Syneresis was measured following the procedure described in Example 1 .
  • G' was measured at 20°C using procedure described herein before.
  • the results of the syneresis measurements are shown in Table 5.

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Abstract

Un aspect de l'invention concerne une émulsion d'huile dans l'eau comestible comprenant : de 30 à 95 % en poids d'une phase aqueuse continue ; de 5 à 70 % en poids d'une phase huileuse dispersée comprenant de 80 à 100 % en volume de gouttelettes d'huile ayant un diamètre inférieur à 20 µm ; l'émulsion contenant de 0,1 à 10 % de graines de légumineuse finement broyées calculés en % de matière sèche en poids de la phase aqueuse ; et de 0,005 à 0,4 % de gomme de mucilage de rhamnogalacturonane en poids de la phase aqueuse, ladite gomme de mucilage de rhamnogalacturonane étant un polysaccharide ayant un squelette composé de résidus de β-D-galacturonopyranosyle (1→4)-lié et de α-L-rhamnopyranosyle (1→2)-lié. L'invention concerne en outre un procédé pour la préparation d'une telle émulsion d'huile dans l'eau.
PCT/EP2012/073219 2011-12-22 2012-11-21 Émulsion d'huile dans l'eau comestible comprenant des graines de légumineuse broyées et de la gomme de mucilage de graine WO2013092086A1 (fr)

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Cited By (6)

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WO2015086223A1 (fr) * 2013-12-10 2015-06-18 Unilever N.V. Procédé pour la préparation d'une émulsion d'huile-dans-l'eau
WO2015169527A1 (fr) * 2014-05-06 2015-11-12 Unilever N.V. Composition se présentant sous la forme d'une émulsion huile dans eau contenant des graines de moutarde blanche ou jaune broyées
WO2017080872A1 (fr) 2015-11-13 2017-05-18 Unilever N.V. Procédé de fabrication d'une dispersion aqueuse comprenant du son de moutarde et émulsion d'huile dans l'eau contenant une telle dispersion
WO2018153614A1 (fr) 2017-02-23 2018-08-30 Unilever N.V. Traitement de son issu de graines de moutarde noire ou de moutarde brune et utilisation du son traité dans des produits alimentaires
WO2021249811A1 (fr) 2020-06-10 2021-12-16 Unilever Ip Holdings B.V. Composition alimentaire émulsifiée huile dans eau comprenant une protéine végétale
WO2022204142A1 (fr) * 2021-03-25 2022-09-29 Mccormick & Company, Inc. Condiment émulsifié

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015086223A1 (fr) * 2013-12-10 2015-06-18 Unilever N.V. Procédé pour la préparation d'une émulsion d'huile-dans-l'eau
EA030674B1 (ru) * 2013-12-10 2018-09-28 Юнилевер Н.В. Способ приготовления эмульсии масло-в-воде
US10912313B2 (en) 2013-12-10 2021-02-09 Conopco Inc. Method for preparation of an oil-in-water emulsion
WO2015169527A1 (fr) * 2014-05-06 2015-11-12 Unilever N.V. Composition se présentant sous la forme d'une émulsion huile dans eau contenant des graines de moutarde blanche ou jaune broyées
EA033568B1 (ru) * 2014-05-06 2019-11-06 Unilever Nv Композиция в форме эмульсии масло-в-воде, содержащая молотое семя белой или желтой горчицы
WO2017080872A1 (fr) 2015-11-13 2017-05-18 Unilever N.V. Procédé de fabrication d'une dispersion aqueuse comprenant du son de moutarde et émulsion d'huile dans l'eau contenant une telle dispersion
WO2018153614A1 (fr) 2017-02-23 2018-08-30 Unilever N.V. Traitement de son issu de graines de moutarde noire ou de moutarde brune et utilisation du son traité dans des produits alimentaires
WO2021249811A1 (fr) 2020-06-10 2021-12-16 Unilever Ip Holdings B.V. Composition alimentaire émulsifiée huile dans eau comprenant une protéine végétale
WO2022204142A1 (fr) * 2021-03-25 2022-09-29 Mccormick & Company, Inc. Condiment émulsifié
GB2619657A (en) * 2021-03-25 2023-12-13 Mccormick & Co Inc Emulsified condiment

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