WO2014095180A1 - Procédé de préparation d'une émulsion comestible d'huile dans l'eau et émulsion ainsi obtenue - Google Patents

Procédé de préparation d'une émulsion comestible d'huile dans l'eau et émulsion ainsi obtenue Download PDF

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Publication number
WO2014095180A1
WO2014095180A1 PCT/EP2013/073943 EP2013073943W WO2014095180A1 WO 2014095180 A1 WO2014095180 A1 WO 2014095180A1 EP 2013073943 W EP2013073943 W EP 2013073943W WO 2014095180 A1 WO2014095180 A1 WO 2014095180A1
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WO
WIPO (PCT)
Prior art keywords
flour
oil
pulse flour
heat
water
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PCT/EP2013/073943
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English (en)
Inventor
Jadwiga Malgorzata Bialek
Sabrina Silva Paes
Robert Vreeker
Original Assignee
Unilever N.V.
Unilever Plc
Conopco, Inc., D.B.A. Unilever
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Application filed by Unilever N.V., Unilever Plc, Conopco, Inc., D.B.A. Unilever filed Critical Unilever N.V.
Priority to MX2015007364A priority Critical patent/MX366012B/es
Priority to EA201500666A priority patent/EA026685B9/ru
Priority to BR112015013140-9A priority patent/BR112015013140B1/pt
Publication of WO2014095180A1 publication Critical patent/WO2014095180A1/fr
Priority to PH12015501139A priority patent/PH12015501139A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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

Definitions

  • the present invention relates to a method of preparing an oil-in-water emulsion, said method comprising combining oil, water, pulse flour and optionally further ingredients.
  • oil-in-water emulsions that can suitably be produced by the present method include mayonnaise and dressings.
  • the invention also relates to an oil-in-water emulsion that is obtained by the
  • 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.
  • Coalescence Flocculated droplets in the bulk of the emulsion, or alternatively,
  • 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.
  • 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 include modified celluloses, starches (modified or non- modified), gums such as xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), gellan, galactomannans (guar, tara, cassia, locust bean gum), 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, locust bean gum), konjac glucomannan, gum arabic, pectins, milk proteins, alginate, chitosan and cellulosic fibres.
  • gums such as xanthan, agar, gelatin, carrageenan (iota,
  • WO 01/52670 describes a process of preparing a food product, the process comprising : (a) forming a mixture of a starch and protein containing pea or lentil flour and liquid,
  • the flour starch is at least partially gelatinised and the protein flour is at least partially denatured and coagulated;
  • Protein coagulation is achieved by inclusion of a protein coagulating agent, especially a calcium or magnesium salt.
  • WO 2012/089448 describes a process of preparing an oil-in-water emulsion comprising 15-80 wt.% of a continuous aqueous phase and 20-85 wt.% of a dispersed oil phase, said process comprising:
  • the inventors have found that the stability of oil-in-water emulsions containing ground pulse seed (pulse flour) can be improved significantly if at least a part of the pulse flour used in the preparation of the emulsion has previously been subjected to a heat treatment. More particularly, it was found that native (non-heat-treated) pulse flour can be replaced by heat-treated pulse flour to reduce syneresis without adverse effect on product texture. Whereas native pulse flour typically has a lipoxygenase activity well in excess of 20 U per gram of flour, the lipoxygenase activity in the heat-treated pulse flour has been reduced to less than 10 U per gram of flour as a result of the heat treatment.
  • the present invention provides a method of preparing an oil-in-water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts:
  • the combined amount of the heat-treated pulse flour and the native pulse flour is in the range of 1 to 15 parts by weight.
  • the heat- treated pulse flour employed in accordance with the present invention differs from native (non heat-treated) pulse flour in that the pulse proteins contained therein have lost at least some of their capacity to build protein bridges between adjacent oil droplets. These protein bridges contribute substantially to the firmness of oil-in-water emulsions.
  • heat-treated pulse flour can be applied to reduce syneresis in oil-in-water emulsions, be it that the heat-treated pulse flour contributes substantially less to the firmness of the emulsion than in the case native pulse flour is used. Consequently, the heat-treated pulse flour can be used to prepare oil-in-water emulsion that combine high stability against syneresis with excellent texture.
  • one aspect of the present invention relates to a method of preparing an oil-in- water emulsion having an oil content of 5-69 wt.% and a water content of 30-92 wt.%, said method comprising combining the following ingredients in the indicated amounts:
  • the combined amount of the heat-treated pulse flour and the native pulse flour is in the range of 1 to 15 parts by weight.
  • pulse refers to an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and colour within a pod and is reserved for crops harvested solely for the dry seed. This excludes fresh green beans and fresh green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). Just like words such as “bean” and "lentil”, the word “pulse” may also refer to just the seed, rather than the entire plant
  • pulse flour refers to a finely ground seed.
  • the pulse flour 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 term "pulse flour” as used herein refers to heat-treated pulse flour as well as native pulse flour.
  • the term “pulse flour”, unless indicated otherwise, may also refer to combinations of two or more pulse flours.
  • heat-treated pulse flour refers to a pulse flour that has been subjected to a heating regime that has reduced lipoxygenase activity to less than 10 U per g.
  • non pulse flour refers to a pulse flour that has not been heat- treated as evidenced by a lipoxygenase activity of more than 20 U per g.
  • starch refers to starch that has not been chemically or enzimatically modified (e.g. by chemical reactions such as esterification or enzymatic hydrolysis, respectively). Starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
  • starch refers to starch that has undergone gelatinization.
  • Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This irreversibly dissolves the starch granule.
  • the gelatinisation temperature of the starch is in general influenced by the fine structure of the amylopectin.
  • the term "protein” as used herein 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.
  • albumin refers to a protein that is soluble in water and in moderately concentrated salt solutions and that experiences heat coagulation. Reference is made to the Osborne protein classification system (T.B. Osborne, The Vegetable Proteins, Monographs in Biochemistry, London; Longmans, Green and Co., 1924).
  • globulin refers to a protein that is insoluble in water, but soluble in saline solutions.
  • oil refers to lipids selected from the group of triglycerides, diglycerides, monoglycerides, phospholipids and free fatty acids.
  • oil encompasses lipids that are liquid at ambient temperature as well as lipids that are partially or wholly solid at ambient temperature.
  • dietary fiber refers to indigestible non-starch polysaccharides such as arabinoxylans, cellulose, lignin, pectins and beta-glucans.
  • phospholipid refers to a lipid comprising a glycerol bound to one or two fatty acids and a phosphate group.
  • sacgars refers to mono- and disaccharides.
  • diameter refers to the diameter as determined with the help of confocal laser scanning microscopy.
  • Lipoxygenase (LOX) activity as referred to herein is determined using the methods of Ben-Aziz (A. Ben Aziz et al., Linoleate oxidation induced by lipoxygenase and heme proteins: A direct spectroscopic assay. Anal. Biochem. 34, p. 88-100 (1 970)) with
  • LOX activity is expressed in units (U) defined as: 1 unit of LOX activity is the amount of enzyme that catalyses the conversion of 1 ⁇ linoleic acid per minute ( ⁇ 234 nm, 25 °C, 1 cm cuvet).
  • Peroxidase (PO) activity as referred to herein is measured by monitoring the increase in the absorbance at 414 nm with 2,2'-Azino-bis(3-Ethylbenzthiazoline-6-Sulfonic Acid
  • ABTS ABTS
  • the reaction mixture consists of 2 mM - ABTS and 1 mM H 2 0 2 in 50 mM Na-acetate buffer pH 5, 25 °C. Reaction is started with the addition of 10 ⁇ 0.1 M H 2 0 2 .
  • the optical density (OD/absorbance) at 414 nm is recorded in time for 3 min.
  • the specific activity of PO is expressed in units (U) defined as: 1 unit of peroxidase activity is the amount of enzyme that catalyses the conversion of 1 ⁇ ABTS per minute under the indicated conditions.
  • the molar extinction coefficient for ABTS is 31 .1 mM “1 -cm “1 ( ⁇ 414 nm, 25 °C, 1 cm cuvet).
  • Esterase activity as referred to herein is determined by monitoring the increase in the absorbance at 410 nm with p-nitrophenyl acetate (pNA) as substrate based on the method as described by Khalameyzer et al. (Khalameyzer et al., Appl. Environ. Microbiol. 65 (2), p. 477-482 (1999)). The measurement is performed using a 96 well plate and in each well 150 or 1 80 ⁇ phosphate buffer (50 mM, pH 7.4) and 20 or 50 ⁇ extract (enzyme) preparation is pipetted. The enzymatic reaction starts after adding 40 ⁇ 10 mM pNA (dissolved in DMSO) using a multipipette.
  • pNA p-nitrophenyl acetate
  • the final volume per well is 240 ⁇ _.
  • the absorbance is measured at 410 nm for 120 seconds at 25 °C.
  • the blank represents the autohydrolysis of pNA without enzyme.
  • the pulse flour (heat-treated pulse flour as well as native pulse flour) 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 pulse flour are believed to be largely attributable to the starch and protein components. Since the hulls of pulse seed predominantly consist of dietary fibre, dehulling does not significantly affect the functionality of the pulse flour in the present emulsion.
  • the pulse flour employed is obtained from dehulled pulse seed.
  • the water content of the heat-treated or native pulse flour typically does not exceed 20 wt.%. More preferably the water content of the pulse flour does not exceed 1 5 wt.%. Most preferably, the water content of the pulse flour does not exceed 1 0 wt.%
  • the starch content of the pulse flour typically is within the range of 20-75 wt.%, more preferably in the range of 25-70 wt.% and most preferably in the range of 30-60 wt.%.
  • the protein content of the pulse flour is in the range of 1 0-40 wt.%, more preferably of 12-38 wt.% and most preferably of 1 5-35 wt.%.
  • the pulse flour typically contains starch and protein in a weight ratio of 1 :2 to 5:1 , more preferably of 2:3 to 3:1 and most preferably of 1 :1 to 5:2.
  • the pulse flour employed in accordance with the present invention contains less than 25%, most preferably less than 20% of dietary fiber by weight of dry matter.
  • the oil content of the pulse flour preferably lies in the range of 0.3-1 2 wt.%. More preferably, the oil content is in the range of 0.5-1 0 wt.%, even more preferably in the range of 0.6-8 wt.% and most preferably in the range of 0.8-5 wt.% According to a particularly preferred embodiment, the pulse flour has the following composition, calculated on dry matter: 30-60 wt.% of starch;
  • starch, dietary fiber, sugars, protein and oil together make up 90-1 00 wt.%, more preferably 95-1 00 wt.% of the dry matter contained in the pulse seed.
  • Globulins and albumins typically represent a major part of the protein contained in the pulse flour. 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 flour.
  • Emulsions of particular good quality can be obtained if the pulse flour contains globulins and albumins in a weight ratio that lies within the range of 1 0:1 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 flour.
  • the content of globulin, albumin, legumin, vicilin, and glutelin in the pulse flour 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 pulse flour is advantageously obtained from a pulse selected from lentils, chickpeas, beans and combinations thereof. Even more preferably, the pulse flour is obtained from a pulse selected from lentils, chickpeas, mung beans and combinations thereof. Most preferably, the pulse flour is lentil flour.
  • the heat-treated pulse flour that is employed in the present method preferably has been subjected to serious heat treatment as evidenced by a lipoxygenase activity of less than 5 U/g , more preferably of less than 3 U/g and most preferably of less than 1 U/g. Also peroxidase activity in the heat-treated pulse flour has been reduced by the heat treatment that the flour has been subjected to.
  • the heat-treated pulse flour has a peroxidase activity of less than 1 U/g, more preferably of less than 0.7 U/g and most preferably of less than 0.5 U/g.
  • the heat treatment that the heat-treated pulse flour has undergone is not sufficient to remove all enzyme activity. Accordingly, it is preferred that the heat-treated pulse flour has an esterase activity of at least 0.2 U/g, more preferably of at least 0.4 U/g, most preferably of at least 0.5 U/g.
  • the heat-treated pulse flour is preferably employed in an amount of 0.6 to 8 parts by weight, more preferably of 0.8 to 7 parts by weight and most preferably of 1 to 6 parts by weight.
  • the heat-treated pulse flour is preferably employed in an amount of 0.6-14%, more preferably 1 -12% and most preferably 1 .5-10% by weight of the water that is contained in the oil-in-water emulsion.
  • the heat-treated pulse flour has been heat-treated under conditions that cause most of the starch contained therein to become gelatinized.
  • at least 80 wt.% of the starch contained in the heat- treated flour is gelatinized.
  • the heat-treated pulse flour contains not more than a a limited amount, e.g. less than 40 wt.%, more preferably less than 20 wt.% and most preferably less than 10 wt.% of gelatinized starch.
  • a heat-treated pulse flour containing virtually no gelatinized starch can suitably be produced by heating native pulse flour in the presence of not more than 50% water by weight of the starch that is contained in the pulse flour. More preferably, the native pulse flour is heated in the presence of less than 40% water by weight of the starch that is contained in the pulse flour for
  • the heat-treated pulse flour may be produced by different heating methods. These methods may comprise heating of an aqueous suspension of native pulse flour followed by drying. Examples of suitable drying techniques that may be employed include spray drying, drum drying and moving belt drying. In case the drying yields large agglomerates of heat-treated flour particles, grinding or milling is preferably applied to produce heat- treated pulse flour having the desired particle size distribution.
  • the heat-treated pulse flour may also be produced from native pulse flour using extrusion. Extrusion offers the advantage that little or no water needs to be used. The extrudate may be subjected to grinding or milling to produce heat-treated pulse flour having the desired particle size distribution.
  • both heat-treated pulse flour and native pulse flour are employed in the preparation of the oil- in-water emulsion.
  • the inventors have discovered that the use of a combination of heat- treated pulse flour and native pulse flour enables the preparation of O/W emulsions with a very pleasant creamy texture.
  • the native pulse flour is employed in an amount of 0.1 to 6 parts by weight, more preferably of 0.3 to 5 parts by weight and most preferably of 0.5 to 4 parts by weight.
  • the native pulse flour is suitably employed in an amount of 0.1 to 12%, more preferably 0.5 to 10% and most preferably 1 to 8% by weight of the water that is contained in the oil- in-water emulsion.
  • the native pulse flour employed in the present method preferably has a lipoxygenase activity of more than 30 U/g, most preferably of more than 40 U/g.
  • the peroxidase activity of the native pulse flour typically exceeds 0.8 U/g, more preferably it exceeds 1 U/g.
  • the starch contained in the native pulse flour typically less than 20 wt.% , more preferably less than 10 wt.% and most preferably less than 5 wt.% of the starch is gelatinized.
  • a mixture of the native pulse flour and the water is heated to a temperature of more than 60 °C for more than 10 seconds, more preferably to a temperature of 70 °C for more than 10 seconds.
  • the heat-treated pulse flour and the native pulse flour are employed in a combined amount of 2-15%, more preferably 3-1 2% and most preferably 4-10% by weight of the water that is contained in the oil-in-water emulsion.
  • the heat-treated pulse flour and the native pulse flour are combined in a weight ratio that lies within the range of 1 :20 to 20:1 , more preferably in the range of 1 :3 to 10:1 . It is important that the pulse flour (heat-treated as well as native) employed in the present emulsion has been finely ground so that starch, protein and dietary fiber are easily released from the seed material when the flour is combined with the water.
  • the pulse flour (native or heat-treated) has a mass weighted average diameter of 12-200 ⁇ , most preferably of 15-120 ⁇ .
  • the pulse flour (native or heat-treated) preferably contains not more than 5 wt.% of flour particles having a diameter of 200 ⁇ or more, preferably of 1 50 ⁇ or more and most preferably of 120 ⁇ or more.
  • the particle size distribution of pulse flour is suitably determined with the help of sieves.
  • the present method preferably comprises combining 10-60 parts by weight of oil, more preferably 15-50 parts by weight of oil with 40-90 parts by weight of water, more preferably 50-85 parts by weight water.
  • 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 ⁇ .
  • ingredients examples include acidulants, salts, sugar, spices, vitamins, flavouring, colouring, preservatives,
  • the present method yields an emulsion containing 0.05-1 .0 wt.% of phospholipids. More preferably, phospholipids are present in the emulsion in a concentration of at least 0.1 %, more preferably of at least 0.15 wt.% and most preferably of at least 0.2 wt.%. Phospholipids may suitably be introduced into the emulsion by adding egg or an egg component.
  • egg lecithin refers to phospholipids that originate from egg.
  • Egg lecithin is preferably introduced in the emulsion by adding egg yolk.
  • Salt notably NaCI and/or KCI
  • aqueous phase is preferably employed in the present method in an amount of 0.5-9% by weight of aqueous phase, more preferably of 1 .0-7.0% by weight of aqueous phase and most preferably of 1 .5-6.0% by weight of aqueous phase.
  • Sucrose is typically applied in the preparation of the oil-in-water emulsion in an amount of 1 -12% by weight of aqueous phase, more preferably of 2-10% by weight of aqueous phase.
  • the oil-in-water emulsion of the present invention is produced by:
  • the mixing of the oil-in-water emulsion may be achieved, for instance, by homogenization in a high shear mixer (e.g. Silverson) or a rotor-stator mixer (e.g. colloid mill) or by high pressure homogenisation.
  • a high shear mixer e.g. Silverson
  • a rotor-stator mixer e.g. colloid mill
  • the aqueous dispersion is suitably prepared by mixing pulse flour (heat-treated pulse flour and the optional native pulse flour) with water and optionally further ingredients.
  • the present method 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.
  • 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.
  • the acidulant employed in the present method is preferably selected from acetic acid, citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, glucono-delta-lactone and combinations thereof. Even more preferably, the acidulant is selected from acetic acid, citric acid and combinations thereof. Most preferably, the acidulant comprises acetic acid.
  • the aqueous dispersion, the oil-and-water mixture or the oil-in-water emulsion are preferably heated using the following heating conditions:
  • the preferred times are as follows:
  • the present method comprises the step of heating the aqueous dispersion containing the pulse flour to gelatinize non-gelatinized starch contained therein.
  • the aqueous dispersion contains native pulse flour
  • After the heating of the aqueous dispersion typically 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of the starch contained in the dispersion is gelatinized.
  • Gelatinized starch is believed to enhance the emulsion stability by structuring the continuous aqueous phase of the emulsion.
  • a particularly stable emulsion can be produced by the present method by combining the pulse flour(s) and the water and heating the resulting combination before adding the oil.
  • the combination of pulse flour(s) and water is heated to a temperature of more than 60 °C for at least 10 seconds.
  • the heat-treated pulse flour, the optional native pulse flour and water are combined and the combination is heated prior to the addition of oil using the
  • phospholipids are added in the preparation of the present oil-in-water emulsion, it is preferred to do so after the oil-in-water emulsion has been subjected to the heat treatment. Furthermore, it is preferred to add the phospholipids after the oil-in-water emulsion has been acidified. As described in WO 01/52670, divalent metal ions, such as Ca 2+ and Mg 2+ may induce protein gelation.
  • the aqueous phase of the present emulsion comprises less than 1 .0 mmol per gram of protein, more preferably less than 0.5 mmol per gram of protein of divalent metal cation selected from Ca 2+ , Mg 2+ and combinations thereof.
  • the present emulsion is not in the form of a gel (as opposed to the products described in WO 01 /52670).
  • modified starch refers to an enzymatically or chemically modified starch.
  • modified cellulose refers to an enzymatically or chemically modified cellulose.
  • the emulsions produced by the present method typically are pourable or spoonable as opposed to solid.
  • the consistency of the emulsion is such that it cannot be cut into two parts that remain separate but will confluence after the cutting.
  • 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 65 mm.
  • the mayonnaise grid comprises square openings of approximately 3x3 mm, is made up of wire with a thickness of approximately 1 mm and has a diameter of 40 mm.
  • the oil-in-water emulsion of the present invention preferably has a storage modulus G', measured at 20 °C, within the range of 100-3,500 Pa, most preferably in the range of 800-2,000 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 " and 20°C.
  • the G' and viscosity of the emulsion are measured using a standard protocol with the following 3 consecutive steps:
  • the sample is rested for 3 minutes after the introduction into the rheometer to allow relaxation of the stresses accumulated due to the loading of the sample.
  • a viscosity measurement is done at a shear rate of 50 s " for a total of 1 minute. A viscosity point is measured every 10 seconds. Typically the last point is reported. The test is carried out at 20 °C using a cone and plate rheometer. The cone used has a diameter of 4 cm and a cone angle of 2° degrees.
  • the storage modulus G' is the mathematical description of an object's or substance's tendency to be deformed elastically (i.e., non-permanently) when a force is applied to it.
  • the term "storage" in storage modulus refers to the storage of the energy applied to the sample. The stored energy is recovered upon the release of the stress.
  • the storage modulus of an oil-in-water emulsion is suitably determined by a dynamic oscillatory measurement, where the shear stress is varied (from low to high stress) in a sinusoidal manner. The resulting strain and the phase shift between the stress and strain is measured. From the amplitude of the stress and the strain and the phase angle (phase shift) the storage modulus is calculated.
  • the G' (Pa) is taken at the plateau value at low stress (linear viscoelastic region).
  • a suitable state of the art rheometer is used (e.g. a TA AR2000EX, United Kingdom).
  • the oil employed in the present method typically contains 50-1 00 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of triglycerides.
  • the oil advantageously contains a high level of unsaturated fatty acids.
  • 40-1 00 wt.%, more preferably 50-100 wt.% and most preferably 60-100 wt.% of the fatty acids contained in the oil are unsaturated fatty acids.
  • the melting point of the oil typically does not exceed 30 °C, more preferably it does not exceed 20 °C and most preferably it does not exceed 1 0 °C.
  • oils that may be employed in the present method 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 oil content of the present emulsion preferably is in the range of 1 0 to 60 wt.%, more preferably of 12 to 55 wt.% and most preferably of 15 to 50 wt.%.
  • the continuous aqueous phase of the emulsion preferably represents 40-90 wt.%, more preferably 45-88 wt.% and most preferably 50-85 wt.% of the emulsion.
  • 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.
  • the emulsion is a mayonnaise.
  • 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).
  • a heat-treated brown lentil flour was prepared from native brown lentil flour by pressure cooking the flour at low moisture, followed by air drying and milling. DSC and X-ray powder diffraction showed that the starch in the flour had not been gelatinized as a result of this heat treatment.
  • a heat-treated red lentil flour was prepared from native red lentil flour by means of extrusion. DSC and X-ray powder diffraction showed that the starch in the red lentil flour had been gelatinized during the extrusion.
  • Enzyme activities in the aforementioned treated lentil flours were determined. The same enzyme activities were determined in three different native pulse flours, i.e. native red lentil flour, native yellow pea flour and native black gram flour. The results are shown in Table 1 .
  • Mayonnaises were prepared on the basis of the recipe shown in Table 2.
  • the mayonnaises were prepared using the following procedure: • Pulse flour (native and/or pre-treated) was added to cold water and stirred until well dispersed
  • Oil was slowly added with Silverson at 7,000 rpm, moving container to help mixing of oil
  • the samples containing heat-treated lentil flour showed lower syneresis and improved texture (i.e. less gelling) during storage than the control sample that only contained native lentil flour.
  • Example 2 was repeated except that this time the mayonnaises were prepared from native red lentil flour and/or instant extrusion cooked red lentil flour (INTIBO 1 15-5, Hanseland Ltd., Netherlands) as shown in Table 5.
  • Mayonnaises were prepared on the basis of the recipe shown in Table 7.
  • the extra lentil flour used was either native red lentil flour (control) or a heat-treated lentil flour. Storage modulus and syneresis of the samples so obtained was measured after 2 weeks storage at 5°C. The results are shown in Table 8. Table 8
  • Texture of the products containing heat-treated lentil flour was found to be more smooth than that of the control product solely containing native flour. Also, the samples containing heat-treated lentil flour showed improved texture and less gelling/hardening during storage compared to the control sample.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Colloid Chemistry (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne un procédé de préparation d'une émulsion d'huile dans l'eau présentant une teneur d'huile de 5 à 69% en poids et une teneur d'eau de 30 à 92% en poids, ledit procédé comportant l'étape consistant à combiner les ingrédients suivants dans les quantités indiquées: 5 à 69 parties en poids d'huile; 30 à 92 parties en poids d'eau; 0,5 à 15 parties en poids de farine de légumineuses traitée par la chaleur présentant un diamètre en moyenne pondérale de 10 à 500µm et une activité de lipoxygénase inférieure à 10U/g; 0 à 14,5 parties en poids de farine native de légumineuses présentant un diamètre en moyenne pondérale de 0 à 500µm et une activité de lipoxygénase supérieure à 20U/g; et 0 à 30 parties en poids d'un ou plusieurs ingrédients supplémentaires; la quantité combinée de farine de légumineuses traitée par la chaleur et de farine native de légumineuses se situant dans une plage de 1 à 15 parties en poids. Les inventeurs ont constaté que la stabilité des émulsions d'huile dans l'eau contenant des graines de légumineuses moulues (farine de légumineuses) pouvait être nettement améliorée sans effet défavorable sur la texture du produit si au moins une partie de la farine de légumineuses utilisée dans la préparation de l'émulsion avait été soumise au préalable à un traitement thermique. Alors que la farine native de légumineuses présente typiquement une activité de lipoxygénase dépassant largement 20U par gramme de farine, l'activité de lipoxygénase dans la farine de légumineuses traitée par la chaleur a été réduite à moins de 10U par gramme de farine du fait du traitement thermique.
PCT/EP2013/073943 2012-12-20 2013-11-15 Procédé de préparation d'une émulsion comestible d'huile dans l'eau et émulsion ainsi obtenue WO2014095180A1 (fr)

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MX2015007364A MX366012B (es) 2012-12-20 2013-11-15 Metodo para preparar emulsion aceite en agua comestible y emulsion obtenida mediante ese metodo.
EA201500666A EA026685B9 (ru) 2012-12-20 2013-11-15 Способ приготовления пищевой эмульсии типа "масло-в-воде" и полученная таким способом эмульсия
BR112015013140-9A BR112015013140B1 (pt) 2012-12-20 2013-11-15 Método de preparação de uma emulsão óleo-em-água e emulsão óleo-em-água
PH12015501139A PH12015501139A1 (en) 2012-12-20 2015-05-22 A method of preparing an edible oil-in-water emulsion and emulsion so obtained

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EP12198613.7 2012-12-20

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WO2017211635A1 (fr) * 2016-06-07 2017-12-14 Unilever N.V. Procédé de préparation d'un aliment avec une poudre dispersible dans l'eau contenant un composant de graines de légumes à gousse décortiquées
WO2020114746A1 (fr) 2018-12-06 2020-06-11 Unilever N.V. Sauce
WO2022108714A1 (fr) * 2020-11-18 2022-05-27 Corn Products Development, Inc. Émulsifiant à base de protéines de pois chiches en poudre, utilisations et procédés de fabrication
WO2023172343A1 (fr) * 2021-03-05 2023-09-14 Archer Daniels Midland Company Nouvelles compositions à base d'amidon, procédés de production et applications associées
US12011018B2 (en) 2015-11-13 2024-06-18 Conopco, Inc. Process for the manufacture of an aqueous dispersion comprising mustard bran and aqueous dispersion comprising mustard bran

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US20050214432A1 (en) * 2004-03-24 2005-09-29 Conopco, Inc. Process for the preparation of an emulsion
WO2012089448A1 (fr) 2010-12-27 2012-07-05 Unilever Nv Émulsion à phase continue aqueuse stabilisée et comestible comprenant des graines de légumineuses broyées

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US6777016B2 (en) * 2000-01-20 2004-08-17 Canterbury Agriculture & Science Centre Food products comprising pea or lentil flours and the process of making the same
US20050214432A1 (en) * 2004-03-24 2005-09-29 Conopco, Inc. Process for the preparation of an emulsion
WO2012089448A1 (fr) 2010-12-27 2012-07-05 Unilever Nv Émulsion à phase continue aqueuse stabilisée et comestible comprenant des graines de légumineuses broyées

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US12011018B2 (en) 2015-11-13 2024-06-18 Conopco, Inc. Process for the manufacture of an aqueous dispersion comprising mustard bran and aqueous dispersion comprising mustard bran
WO2017211635A1 (fr) * 2016-06-07 2017-12-14 Unilever N.V. Procédé de préparation d'un aliment avec une poudre dispersible dans l'eau contenant un composant de graines de légumes à gousse décortiquées
WO2020114746A1 (fr) 2018-12-06 2020-06-11 Unilever N.V. Sauce
WO2022108714A1 (fr) * 2020-11-18 2022-05-27 Corn Products Development, Inc. Émulsifiant à base de protéines de pois chiches en poudre, utilisations et procédés de fabrication
WO2023172343A1 (fr) * 2021-03-05 2023-09-14 Archer Daniels Midland Company Nouvelles compositions à base d'amidon, procédés de production et applications associées

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AR094089A1 (es) 2015-07-08
MX2015007364A (es) 2015-09-10
PH12015501139B1 (en) 2015-08-10
MX366012B (es) 2019-06-24
EA201500666A1 (ru) 2015-11-30
EA026685B1 (ru) 2017-05-31
EA026685B9 (ru) 2017-07-31
CL2015001354A1 (es) 2015-08-28
PH12015501139A1 (en) 2015-08-10
BR112015013140A2 (pt) 2017-07-11

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