WO2014095354A1

WO2014095354A1 - Multiphase system consisting of a w/o/w emulsion

Info

Publication number: WO2014095354A1
Application number: PCT/EP2013/075403
Authority: WO
Inventors: Christoph DENKEL; Erich Windhab
Original assignee: ETH Zürich
Priority date: 2012-12-19
Filing date: 2013-12-03
Publication date: 2014-06-26
Also published as: DE102012112630A1

Abstract

The invention relates to a multiphase system or gel composite system having syneresis, consistency and texture adjustable within wide limits. In order to achieve this, the multiphase system comprises an aqueous, continuous phase (W2) including bio-macromolecules, and at least one disperse hydrophilic phase W1 coated with an oil layer, where said disperse hydrophilic phase (W1) and said oil layer surrounding the latter define the exchange of fluid with the continuous phase in terms of mass and kinetics and hence determine formation of structure in the multiphase system and associated properties with regard to rheology and syneresis, and the correlated sensory and tactile texture properties of resulting products.

Description

MULTIPHASE SYSTEM CONSISTING OF A W / O / W EMULSION

description

The invention relates to a multi-phase system, in particular gel composite system with adjustable within wide limits syneresis, texture and texture, in particular dairy products such as cheese, cream cheese or the like.

Cheese is a traditional food product that is consumed by billions of people worldwide. For its production, milk is standardized, pre-fermented and coagulated with the aid of enzymes or by acidification. Cutting the coagulated milk gel (curd) followed by drainage with / without heating and pressing leaves the cream cheese to form, which is then treated with brine and subjected to a subsequent ripening process. This traditional, multi-stage and batch-wise process is state of the art to produce cheese systems, even on an industrial scale, although some of the process steps can now be automated. Nevertheless, efforts have been made to streamline the overall process, especially in the production of soft cheeses such as Camembert. Membrane filtration techniques have been introduced to produce and coagulate a preconcentrate of the milk of specific dry weight fraction that corresponds to that in the product. This procedure makes it possible to eliminate the step of whey drainage and thus to reduce process costs as a result of the accelerated process and the small amount or non-production of whey, a by-product reduced in the value added. In addition to the possibility of process rationalization over traditional cheese production, the pre-concentration of milk by membrane processes also offers the possibility of producing new types of cream cheese products which are not necessarily ripened. However, such cream cheese often show undesirable

Texture features and pronounced syneresis (Molkelässigkeit) on. In general, the higher the dry matter content and the lower the fat content, the more compact and harder the gel systems produced from milk protein concentrates become. Along with this, these more compact and harder cheeses also show enhanced elastic properties. In the disintegration, especially of such gels based on skim milk when consumed, the appearance of the chewing process is relatively larger

Protein gel particles which are optically identifiable as individual particles and are also perceived as elastic. Creaminess and a smooth mouthfeel are usually lost the more the lower the fat content. Increasing the fat content to compensate for such undesirable characteristics is usually rated as counterproductive in terms of desirable properties. On the other hand, such Frischkäseartige gels have a mostly considerable degree of syneresis (Molkeabsonderung), which with increasing the

Dry mass fraction can be reduced. This is accompanied by the increase in the mechanical stability of corresponding gels. A cream cheese with such properties is not preferred for commercialization, at least not for the production of snacks or fingerfood-like cheese products.

As previously mentioned, a loss of creaminess / smoothness is traditionally remedied by the addition of fat to the respective gel products. A number of approaches have been developed to increase the creaminess and smoothness sensation of such products without simultaneously increasing the fat content and thereby significantly increasing the energy density of the product. Fat substitutes, low energy density fats or fat emulsions have been developed to develop corresponding low-fat products, but with a fat-like sensation of consumption. The important function which fats in food products is, among other things, especially the manipulation of the disintegration behavior in the mouth, which is determined in particular by the fragmentation of the continuous gel and by wetting of the product surfaces as well as tongue and palate. This results in a mouthfeel described as "grease-like." For the structure of disintegration properties, the interfaces in the substance system as well as the aggregate state of the fat compartments (fluid, crystalline) are important factors. If a certain proportion of the fat in fat droplet structures is replaced by an aqueous fluid phase (inner water droplets) ), while retaining as far as possible the functional properties of such "filled" fat drops, it significantly reduces its energy density. Furthermore, one can get in this way enclosed, inner, aqueous phase also in particular as a carrier for hydrophilic functional components and adjust their adjustable release behavior. Such structures are often referred to as double emulsions and can usually be extended to a multiple emulsion system.

As a rule, double and multiple emulsions are thermodynamically unstable, which leads to a temporal change of the inner aqueous droplets by coalescence with other droplets of this phase or else with the continuous outer aqueous phase, if such coalescence is not counteracted by gel formation of the inner droplet phase. Another type of

Stabilization mechanism of internal fluid water droplets occurs through Ostwald ripening as a result of the driving internal Laplace pressure in this droplet. This causes diffusion of water molecules from areas of elevated Laplace pressure (small drops) into areas of reduced pressure (large drops or ultimately the continuous water phase). Such diffusion can z. B. counteracted by osmotically active components (eg., Electrolytes or certain sugars), which are added to the inner, aqueous droplet phase with appropriate concentration to compensate for the Laplace pressure differences. If such a compensation does not take place, this can lead to a loss of internal, aqueous droplet phase or, conversely, to its expansion. At the same time, a concentration of dissolved components occurs in the water phase reduced by the latter effect automatically slows the disproportionation process, since the counteracting of the osmotic pressures increases or the osmotic pressure gradient decreases.

The continuous production of gels from concentrated protein dispersions, in particular by enzymatically induced coagulation, as is the case in cheese production, generally induces syneresis behavior during protein storage. This effect is observed both in chymosin-coagulated "cheese curd" protein gels and in protein gels produced by other enzymes or acidification or thermally induced coagulation, and syneresis, a fluid secretion of the gel, is a phenomenon found in the reorganization of the internal gel structure As a rule, enzymatic coagulation generates imperfect gel structures whose reorganization during storage is generally accompanied by compaction of the gels and concomitant squeezing out of immobilized serum fluid

The weaker a gel is due to low concentration of network-forming molecules in gelation, the higher the amount of serum fluid released. Conversely, this means that an increase in the concentration of relevant gel-forming proteins reduces the syneresis effect as a result of an increased and more compact gel structure already at the beginning of storage. As syneresis is typically an important and necessary step in traditional cheese making, there has been little

Made efforts to reduce or suppress this effect. However, the growing meanwhile has Interest in continuous cheese production from preconcentrated protein dispersions in recent years has raised the question of how syneresis can be effectively reduced or even completely suppressed, especially in cream cheese or cream cheese-like product systems. On the basis of conventionally produced protein gels no satisfactory solution could be found in this regard. To date, such publications are not widely developed. WO-A-2008021531 discloses the preparation of double emulsions which are stabilized by gelling the inner water phase. The components used for gelation are hydrocolloids or proteins. WO-A-2009003960 shows the preparation of a double emulsion which generates an osmotic gradient between internal and external water phase and can be generated by fluid exchange between these two phases, with the consequence of changing flow properties of these two phases involved. US-A-4305964 discloses the preparation of a double emulsion with internal gel globules which are within an oil phase after preparation to affect the creaminess of a derived fluid product. Further double emulsions are known from the documents DD 2 18 832 AI and EP 0 162 129 AI. The invention has for its object to develop a multi-phase system, in particular a gel-composite system that is adjustable within a wide range in terms of syneresis, texture and texture. The object is achieved with the features of claim 1 and preferred

Embodiments are disclosed in the dependent claims.

Before a detailed description of the multiphase system according to the invention, a few terms used are first defined for a better understanding.

The term "compartmental phase" describes a water-oil emulsion (w / o) which can be converted to a microgel particle fat emulsion by solidification of the internal water droplet-disperse phase Typically, this internal water phase contains a biopolymer which either increases the viscosity or allows gelation of this inner aqueous phase.

The term "suspoemulsion" describes a substance system which results from the dispersion of the compartment phase with internal gelled aqueous droplet structures in a surrounding continuous external aqueous phase In addition to the formation of such a suspoemulsion (microgel particles in oil in water phase), internal gel particles can also be introduced into the continuous water phase if they are moved out of the oil drop environment during the dispersing process.

The term "double emulsion" describes a substance system which consists of the dispersion of a simple emulsion (o / w or w / o) in a further fluid phase of comparable nature to the inner disperse phase of the underlying simple emulsion (ie o-phase in o / w single emulsion and w-phase in w / o single emulsion). After a corresponding second dispersion step, o / w / o or w / o / w result

The term "gel composite" or "composite" for short describes a system in which the continuous water phase is also gelled with disperse compartment portions of a double emulsion or suspoemulsion.

The term "size distribution" describes either the diameter distribution of gelled or non-gelled inner water droplets measured by Coulter Counter (laser diffraction / scattered light measurement) as volume-weighted Mediantropfendurchmesser Xso, 3 or the size distribution of the disperse compartment phase and of protein aggregates, which in the outer water phase as disperse objects are included, as volume-weighted median ob ect diameter xso, 3-

The term "dispersion" is used to describe the process step which describes the generation of droplets of the compartment phase in a third, the surrounding continuous aqueous phase and thus used for the preparation of the double emulsion or suspoemulsion, which is subsequently gelled by the continuous The production of internal aqueous droplets in an oil phase which results in the preparation of the compartment phase is referred to as "emulsification". The term "degree of syneresis" describes the quantity of separated / squeezed serum from gel composites, the term "syneresis" designating the physicochemical process of serum fluid separation from a gel. The separated serum typically consists of water and components dispersed or finely dispersed in this continuous water phase. The gel squeezing process is effected by reorganization and contraction during the storage phase, which compacts the gel.

The term "solidification" in the context of gel formation describes the structuring of a fluid phase to a degree where it is stable under the action of gravitational forces, ie, does not dissipate, in the context of prepared gel systems from milk protein concentrates, e.g. Chymosin (lab or transglutaminase) used, which form a fluid boundary.

The inventive multi-phase system resp. Gel composite system comprises an aqueous, continuous phase containing biopermolecules, and at least one disperse hydrophilic phase coated with an oil layer, wherein the disperse hydrophilic phase and the surrounding oil layer interchange fluid with the continuous phase in terms of mass and kinetics Define defined and thus determine the structure formation in the multi-phase system and thus further associated with the properties of rheology and syneresis and the correlated sensory-haptic texture properties of resulting products. The migration of a part of the aqueous phase through an oil layer is the prerequisite for the fluid exchange, whose cause or driving force is an osmotic gradient. On the one hand, this should result in an adjustable texture consistency and, on the other hand, a high stability (no loss of ingredients) of the product. Both dependent and independently, the latter being preferred in the disclosed field. No fluid should escape from the novel double emulsion. Since there is no fusion of ingredients, the viscosity of the product increases, at least tends to.

The fluid migration causes an influence on the structural as well as the syneresis properties. While fluid migration in a double or suspoemulsion already affects its structure and sensory-haptic properties, its effect on the degree of syneresis is mainly relevant only when the double or suspoemulsion is gelled.

The invention described herein relates to a protein-based gel system in which functional compartments are incorporated in a manner which, owing to their functionality, makes the texture properties and the degree of syneresis adjustable within wide limits. can suppress up to 100%. Such compartments typically consist of an aqueous phase (hereinafter referred to as "Wl" or inner aqueous phase) surrounded by an oil phase (oil film), which in turn forms the inner aqueous phase from the outer phase (hereinafter referred to as "W2"). or external aqueous phase) separates. The oil phase and emulsifiers contained in it are selected such that a migration of water molecules from the outer to the inner aqueous phase or vice versa is made possible. The direction of water migration depends on given necessities and will usually be directed from W2 to Wl, which will increase the

Biopolymer concentration in W2 and an expansion of Wl drops in the compartment droplets leads or vice versa. Fluid migration is a key element to adjust, suppress or control the level of syneresis and texture properties of the gel composite described. A key aspect of novel novel products is that syneresis can be greatly reduced or even completely suppressed compared to conventionally prepared reference gel systems. The protein gel typically defined as a reference consists only of the aqueous outer phase with corresponding proteins or biopolymers and is solidified in the same way as the corresponding continuous phase in the gel composite with which it is compared. In order to determine the degree of synesis inclination, 2 cuboids of the size 4 × 2 × 2.5 cm are prepared, stored in closed plastic vessels (volume 200 μl), heated to 25 ° C. and kept under these boundary conditions for 8 hours. The degree of syneresis is calculated as the ratio of the mass of the separated serum to the initial mass of the protein cuboid.

The term "greatly reduced" means that, compared to the reference gel, the degree of syneresis is at least a factor of 2, preferably increased by a factor of 3, more preferably by a factor of 5, and most preferably to complete suppression of syneresis.

Another key aspect of the novel products is their adjustment of the textural properties in terms of elasticity, smoothness and creaminess, which also differ significantly from the conventional reference.

Texture properties of gel composites can be used for different perceptual attributes such as: Smoothness, paste-like, lumpy, dryness, creaminess, frothiness and mousseousness, as well as others and combinations thereof, as desired.

Another key aspect is that functional compartments can be used to increase the dry mass of a protein concentrate, if this is advised after completed processing steps, which preferably at reduced viscosity of the double emulsion /

Suspoemulsions are performed. Or if the increase in dry matter is not possible for economic or technological reasons, or if the incorporation of functional compartments to increase the creaminess should no longer be possible after concentration of the W2 phase to its final value, without a partial or complete disruption of the compartment structures.

The desired resorb or "soak up" of fluid (water and any product components dissolved therein) may occur during preparation of the product (prior to gelation with enzymes or upon gelation with enzyme) or, in particular, during Storage of the product (gelation without significant migration, then resorb) take place.

For producing a multi-phase system resp. of a gel-composite system (FIG. 1), an aqueous phase Wl (1) containing bio-macromolecules is first emulsified in an oil (3), and subsequently, in a second step, this emulsion (4) is incorporated in a hydrophilic, bio-macromolecule , Phase W2 (2) emulsified, wherein the disperse hydrophilic phase (1) and the surrounding oil layer (3) form a double or suspoemulsion (5) with the hydrophilic phase (2) and the exchange of fluid with the continuous phase (2) 2) is defined in terms of mass and kinetics defined, and that the double or suspoemulsion (5) is converted by gelation in a gel composite (6), whereby the structure formation in the multi-phase system and related properties in terms of rheology and syneresis and the correlated sensory-haptic texture properties of resulting products.

The inventive multi-phase system resp. Gel composite system is described below with reference to examples and a drawing. In the drawing show the

1: production of a multi-phase system, FIG. 2: a micrograph of a multiphase system according to FIG. 1 with solidified (inner aqueous phase, Fig. 3: exemplary size distribution of the inner

Compartments (drops), Fig. 4: the distribution of the compartments in the outer

Phases of the suspoemulsion of Fig. 3, Fig. 5: Examples of the degree of fluid separation.

In order to prepare the functional compartments and to disperse them in the W2 phase, any dispersing devices can be used.

The functional compartments are realized by emulsification of the Wl phase in an oil phase, followed by dispersion of the Wl / O emulsion / suspension in the W2 phase, thus forming a double emulsion (Wl phase not solidified) or a suspoemulsion (Wl phase solidified). The process as shown in Figure 1 is very robust in terms of preserving the functionality of the functional compartments as they are dispersed in the W2 water phase. Preference is given to (i) rotor / stator dispersion systems or (ii) membrane emulsification processes or also (iii)

High pressure homogenizers used. In particular, (ii) membrane emulsification processes are preferred to minimize the degree of mechanical damage to sensitive structures (eg, the double emulsions / suspoemulsions).

If other dispersion techniques are used as rotor / stator systems, the major distributions may also differ from those shown in FIG. The size distribution of Drops of the functional compartments may be shifted to smaller averages as long as a sufficient amount of the internal water phase remains in the oil phase to establish a defined osmotic pressure gradient to ensure fluid exchange between the water phases and thereby reduce or completely increase the onset of syneresis fluid prevention.

The inner water phase W1 includes biopolymers, which are preferably, but not necessarily, gel-solidified after or during the preparation of the compartments. Preference is given to using biopolymers which form thermo-reversible gels. The solidification is usually effected by lowering the temperature below the gelation temperature. In the case of heat-denaturing biopolymers, the reverse case of a defined temperature increase above the denaturation temperature would also be possible.

A well-suited biopolymer is kappa carrageenan. In general, however, all gelling biopolymers or combinations of such biopolymers can be used to form in the aqueous product phases, if desired, a gel such as gellans, pectins, agar agar, starches or their derivatives individually or in mixtures or mixed with others Biopolymers such. Iota carrageenan, lamda carrageenan, galactomanans, cellulose derivatives, xanthan, curdlan, gelatin, acacia gum and other gelling agents. Kappa carrageenan is preferred because its gel strength can be easily adjusted by varying the biopolymer concentration. Corresponding viscosities (pre-gelation) are useful in a wide range for the production of Compartment phase, especially to avoid phase inversion effects. Also useful are biopolymers which form gels by interactions with salt ions, as long as the gelation process can be carried out after emulsion formation. In this regard, relevant biopolymers are z. As alginates, which by addition of divalent ions such. B. Calcium can form ²⁺ gels. These can be used separately or else in combinations with the abovementioned biopolymers / hydrocolloids. In addition, in turn, proteins may represent another group of biopolymers, which may also contribute to gel formation in the Wl-water phase. Preference is given to proteins which can realize the heat-induced gelation or those which form a gel as a function of time by enzymes such as transglutaminase, laccases or proteases. Here is the selection of a variety of proteins or protein fractions of plant or animal (including insects) origin. Plant proteins may be selected from a variety of sources including, but not limited to, sunflower, soy, cereals, potatoes and others. Proteins of animal origin can also be derived from a variety of sources such as milk, meat, fish, egg and bone / skins (gelatin).

As a further technique to be mentioned, to bring the Wl phase to gelation, the high-pressure-induced gelation should also be mentioned here. Will only be an increase in viscosity in the inner aqueous phase aimed at, the said biopolymers can also be used to adjust the viscosity.

The outer aqueous phase contains a biopolymer or a mixture of different biopolymers. This phase is preferably gel-like solidified after formation of the double emulsion / suspoemulsion. A suitable source of corresponding biopolymers is concentrated skimmed milk, which can be coagulated (gelled). This phase typically contains characteristic milk proteins as well as lactose. Gel formation can be induced either enzymatically (eg by chymosin) or by lowering the pH, for example by fermentation with microorganisms, by means of chemical substances such as gluconodelta-lactone or by enzymatic activities, for example by transglutaminases, laccases or proteases which lead to the formation of covalent formations between proteins. Such solidification techniques can be used either separately or in combination. Depending on the use resp. Purpose of the product can also concentrated whole milk as well as fractions of milk or milk proteins in the outer water phase can be used. Typical fractions are for example milk protein concentrates with separated fat and lactose portion or concentrates of casein or whey protein, in the case of cow's milk as starting system.

When whey protein concentrates are used, the solidification / gelling of the external aqueous phase can also be thermally induced. Concentrates of derivatives from native milk proteins are also useful for gelation suitable, for example caseinates. Furthermore, other biopolymers can be used in this outer aqueous phase separately or in mixtures. The latter may also contain the aforementioned milk protein fractions or other proteins of animal origin, vegetable proteins,

Insect proteins or polysaccharides (eg, starch derivatives). Plant proteins can be obtained from a variety of raw materials, including sunflowers, soy, cereals, potatoes and others. Proteins of animal origin can in turn be derived from milk, fish, egg or collagen (gelatin). Solidification and gelation of the continuous W2 phase and concomitant setting of a flow limit can also be the consequence of water migration from the W2 to the Wl phase. Conversely, water migration from the Wl phase to the W2 phase can result in gelation of the inner Wl phase.

In addition to proteins or protein derivatives, the external aqueous phase may additionally contain emulsifiers or mixtures of emulsifiers. These may also be derived from a variety of known emulsifiers which stabilize O / W type emulsions. Examples are polyoxyethylene, sorbitan esters, phospholipids or fractions thereof, lecithins including their fractions, sucrose monopalmitate, cellulose derivatives, sugar esters of fatty acids, polysorbates, conjugates of different of the aforementioned molecules and particles or crystals.

The liquid film, which separates the Wl and W2 phases from each other, consists of an organic phase, which is largely immiscible with the two aqueous phases is. Such organic phases are preferably oils / fats such as, for example, refined sunflower oil, milk fat and its fractions, which in turn contain emulsifiers. The oil phase may be either fluid or crystalline at specific application temperature. As a result, other food-related fats / oils can be used such. As olive oil, cocoa oil, coconut oil, palm oil, palm kernel oil, tallow, soybean oil and other or fractions or mixtures thereof. The emulsifiers or mixtures of emulsifiers which can be used according to the invention are selected such that a fluid migration from W2 to W1 or vice versa is made possible or adjustable. Emulsifiers, which are contained in the oil fat phase and in this partially or completely dissolved, can come from a wide range of emulsifiers, which support the formation of emulsions of the type W / O. These are, for example, monoglycerides, diglycerides, derivatives of mono- and diglycerides, phospholipids, sugar esters and sugar ethers, sorbitol anhydride monostearate, sorbitol anhydride monooleate,

Sorbitan esters and derivatives, glycerol and derivatives thereof, lecithins or fractions thereof, polyglycerol esters or polyglycerol polyricinoleate (PGPR). In addition, soluble proteins and their derivatives, polysaccharide-protein complexes or polysaccharide-protein conjugates could be used as well as fat crystals from higher-melting fat fractions. Preferred emulsifiers are PGPR, mono- and diglycerides and sorbitan, monostearates, lecithins, glycerol monooleates, which in turn are used separately or in combination preferably with PGPR. The most preferred emulsifier of the invention Product structure is PGPR, as it promotes particularly strong stabilization of the W / O emulsion type and at the same time allows the fluid (water) migration between the Wl and W2 phases among the food-relevant emulsifiers. Lecithins can also be used as some of their fractions have comparable functional properties to PGPR and can thus replace PGPR. Fractions of lecithins may also be used in combination with glycerol monooleate or similar emulsifiers.

Another key element of the multiphase system according to the invention is the induced, aforementioned fluid transfer between the outer aqueous phase (W2) to the inner Wl phase in the functional compartments or vice versa. According to the invention, the uptake of fluid through the functional compartments or the water phase W1 contained therein is the decisive responsible process in order to make syneresis of the entire product adjustable and also to influence the texture properties of the composite gel in the desired direction. The associated sensory eating properties are determined by the interplay of (i) fluid migration, (ii) interfacial viscosity and mobility, and (iii) the volumetric filler effect of the functional compartments. If, according to the described invention, water migration from the W 2 phase into the functional compartments or the W 1 phase containing them is addressed, the addition of osmotically active components into the W 1 phase with adjusted concentration plays a role an important role. Mono- or disaccharides (eg sucrose fructose lactose glucose) or salts with monovalent ions (eg sodium chloride, calcium chloride, iron sulfate and zinc chloride) or polyols are preferably used according to the invention. Accordingly, other food-grade components which possess osmotic activity, such as, for example, starch derivatives maltodextrins, dextranes, glycerol and corresponding derivatives may also be used, provided this is compatible with the consideration of the flow properties and the possible influence on gelation temperatures of the Wl phase, if appropriate concentrations are set , This is to be agreed with the production of the functional compartment phase. If the Wl phase is to be solidified, the osmotically active components can also be used for the targeted adjustment of the gel strength and the gelation temperature of the biopolymers involved, which form the gel. In some cases, this can also help to reduce the necessary amount or concentration of biopolymer. The osmotically active components can be used either separately or else in combination.

When kappa-carrageenan is used as the gelling biopolymer in the Wl phase, sucrose is used according to the invention as the preferred osmotically active substance, since no negative influence on the gelation or gel properties of kappa carrageenan is exerted, and thus no supercritical during production

Voltage states occur which the compartment phase would destroy structurally. In addition, the sweetness of sucrose may be desirable for corresponding products.

Sodium chloride is another osmotically active substance which is preferred according to the invention, since it only has a slight influence on the mechanical stability of kappa carrageenan angels under the action of destructive shear stresses during the preparation of the double emulsion / suspoemulsion. In addition, the product is given a slightly salty taste.

The concentration of osmotically active compounds in the Wl phase is also determined by the osmotic activity of components in the W2 phase. In case of

Skim milk concentrates as W2 phase according to the invention, the concentration of osmotically active components in the Wl phase between 0.03 and 2.4 molar solutions, preferably from 0.05 to 1.5 molar solutions selected. Furthermore, according to the invention, the fluid absorption of the Wl phase from the W2 phase is adjusted by adjusting the size distribution and fraction of the Wl droplets, or (B) the size distribution of the compartment phase (Wl plus oil film), (C) the concentration of osmotically active components in the Wl and W2 phase and (D) the concentration of the added emulsifiers in the oil phase are changed.

Furthermore, decisive influence is taken on the adjustability of the osmotic functionality (osmotic gradient) by the process conditions which are used in the production of the double emulsions / suspoemulsions Find. In particular, the mechanically gentle production of the double emulsion / suspoemulsion is minimized

Coalescence conditions of Wl and W2 phase moieties required. In order to support this according to the invention, the viscosity of the Wl phase can be realized by increasing the concentration of the biopolymer leading to gelation and / or by further addition of a thickening biopolymer. Such biopolymers can be prepared from a wide range of commercially available gelation

/ Thickening agents are selected. Typical examples are guar gum, locust bean gum, xanthan, pectins, alginates, lamda-carrageenan or agar systems. In order to reduce the concentration of the gelling biopolymers, combinations of synergistically active biopolymers can also be selected.

The Wl phase in functional compartments can also encapsulate a number of functional compounds that are not expected to be present in the W2 phase. Reasons for such an approach may be (i) masking sensory negative-acting compounds, (ii) using the Wl phase as a "carrier" for bioactive and functional ingredients whose release is to be controlled, (iii) as protection against incompatible pH Values to be used against oxidation effects or (iv) against loss or dilution of materials.

Such functional compounds may be flavorings, vitamins, plant extracts, minerals, probiotics, secondary bioactive plant compounds or other functional ingredients. In addition, you can Preservatives are also used locally in the Wl phase.

If necessary, the density and viscosity of the oil-fat phase separating the oil and W2 phase can be modified with agents which allow the density and viscosity of this phase to be adjusted. An example of this is SAIB (sucrose acetate isobutyrate), which has a corresponding influence.

Sugars or polysaccharides may also be added to the W2 phase in order to specifically influence, for example, the sweet behavior and / or the viscosity of the outer, aqueous W2 phase. Sugars and polysaccharides can be obtained from various sources. According to the invention, these are used in the concentration range from 0.1 to 40 or even to 70 percent by mass. The osmotic activity of the Wl phase is also influenced by the aforementioned compounds. In principle, an osmotic effect

Activity difference between the two phases a different migration speed or the migration amount of Fuid between Wl and W2. According to the invention, the migration of W2 to W1 and thus a reduced concentration setting corresponding osmotic

Components in the W2 phase preferred over Wl. Salts can also be added to W2 to achieve a salty flavor in the product. The salts may preferably be sodium chloride, magnesium chloride or potassium chloride, which find use with concentrations between 0.01 and 2.5 mass percent. The concentrations of the osmotically active additives to the W2 phase are determined by the desired functionality of the functional

Compartments, the total osmotic capacity of the W2 phase can be adjusted with the previously mentioned compounds -S or> or preferably <as the osmotic activity of the functional compartments or the included Wl phase.

The pH in the W2 or Wl phases can be adjusted independently to any useful values concerning the sensory aspects of the final product, provided that no undesirable influence on the gelling properties is taken. The acidulants can also be made from a wide range of possible food grade

Acidifiers are selected, this includes hydrochloric, citric, lactic, acetic and derivatives thereof, carboxylic acids, malic acid and fumaric acid. An alternative is the pH reduction by a fermentative process by microorganisms, such as a lactose fermentation made possible by a flora consisting for example of Lactococus species, Lactobacillus species, Bifidobacterium species, Streptococcus species, Enterococcus species or Leuconostoc species or mixtures thereof.

The size of the drops of the Wl phase in the functional compartments is set according to the invention in the range of 0.1 to 200 μm (measured by Beckmann Coulter Counter, diffraction / scattered light spectrometer). The median value of the distribution is then between about 0.2 and ΙΟΟμιη, preferably between 0.4 and 50μιη and further preferably between 0.8 and 40μιη. Two examples of typical droplet size distributions of the WI phase in functional compartments are shown in FIG. The mass ratio of the Wl phase to the oil phase within the functional compartments is 0.05 to 20, preferably 0.1 to 10, more preferably 0.5 to 10, and most preferably between 1 and 8.

The zero shear viscosities of the emulsions / suspensions are measured by Couette geometry rheologically shear stress controlled at 20 ° C between 0.01 and 10 ¹⁰ Pa s, preferably between 0.05 and 10 ⁹ Pa s and more preferably between 0.1 and 10 ⁷ Pa s ,

The size distribution of the dispersed objects (droplets of functional compartments and oil droplets resulting from the dispersing process of the compartment phase into the W2 phase) which are contained in double emulsions / suspoemulsions or after solidification in the resulting gel composites have diameters between 0.1 and ΙΟΟΟμηι (measurement Beckmann Coulter Counter). These sizes are in the dispersing, inter alia, depending on viscosity and fraction of the disperse phase and viscosity of the continuous phase. The median diameter of the objects is between 1 and 500μηι preferably between 2 and 200μιη.θΓθί typical size distributions with different medians are shown in Figure 4.

A typical microstructural representation of a suspoemulsion resp. a gel composite is demonstrated in FIG. In this object 1 is a typical Oil droplets, which is highly filled with Wl-based (here gelled) water droplets. Object 2 describes a microgel particle squeezed out of the oil compartment of the functional compartment. Object 3 is a pure oil droplet, which has been removed from the oil layer of a functional compartment surrounding the Wl phase.

The mass ratio of the W2 phase to the phase of the functional compartments is determined before the preparation of the

Double emulsion / suspoemulsion adjusted in a range between 0.1 and 20, preferably in the range 0.15 to 20, more preferably in a range 0.18 to 10 and still more preferably between 0.25 and 5. Corresponding zero shear viscosities of

Double emulsions / suspoemulsions are between 0.03 and 10 ¹⁰ Pa s, preferably between 0.005 and 10 ⁹ Pa s, more preferably between 0.01 and 10 ⁸ Pa s directly after preparation, rheologically measured shear stress controlled with a Couette Rheometrie at 20 ° C. , The viscosity values depend strongly on the process conditions, the proportion of dry matter in the W2 phase, the proportion of the functional compartment phase on the double emulsion / suspoemulsion and the time of the viscosity measurement after dispersing, since, depending on the overall conditions, an osmotic fluid migration can take place immediately afterwards which exerts a strong influence on the overall viscosity.

The gel-forming polysaccharides used in the dispersed hydrophilic gel particle phase W1 are preferably of the kappa carrageenan type, gellan, pectin, agar agar, starch or derivatives thereof, particularly preferably of the kappa type. Carrageenan, optionally additionally mixed with other biopolymers of the type Iota carrageenan, lambda carrageenan, galactomannans, glucomannans, cellulose derivatives, xanthan, curdlan, gelatin, Akacia gum.

The non-gelling in the disperse hydrophilic phase droplets polysaccharides used by the non gelling type are exemplary preferred iota Carra ^¬ geenan, lambda carrageenan, galactomannans, gluco-mannan, starch derivatives, cellulose derivatives or xanthan.

The structure-forming plant or animal proteins used in the dispersed hydrophilic gel particle phase are milk proteins, in particular whey proteins, so aprotenines, liginose proteins and / or gelatin.

The gel-forming polysaccharides used in the dispersed hydrophilic gel particle phase are miscible with selected other polysaccharides or animal and / or vegetable proteins which form a biopolymer phase-separated structure, the

Phase separation degree via a time-triggered gel formation is adjustable and fixable.

The polysaccharides and / or proteins used in the dispersed hydrophilic droplets or gel particle phase, including combinations thereof, are preferably selected such that a structure or morphology is formed which allows the incorporation of an osmotically active low molecular weight substance into these droplets or gel particles and produces a pronounced fluid absorption. and Swelling capacity and / or Fluidanlagerungsvermögen same allows.

The gel-forming polysaccharides and / or proteins used in the dispersed hydrophilic droplet or gel particle phase, including combinations thereof, as well as the concentration of osmotically active low molecular weight substances are preferably tuned such that a fluid absorption and swelling capacity and / or fluid accumulation capacity of the droplets or liquids defined in terms of quantity and kinetics Gel particles can be adjusted.

The disperse hydrophilic drops or gel particle phase Wl coated with an oil layer contain low molecular weight substances such as salts, mono- and / or di- and / or oligosaccharides, which set a defined osmotic pressure potential in relation to the continuous water-based phase W2 via the nature and concentration difference of these low molecular weight substances.

The dissolved or partially dissolved low molecular weight substances incorporated in the dispersed hydrophilic droplet or gel particle phase are preferably (i) salts such as sodium chloride, calcium chloride, iron sulfate and / or zinc chloride, (ii) mono- and / or disaccharides such as

Sucrose, fructose, lactose and glucose; and (iii) polyols or (iv) other osmotically active other compounds such as starch derivatives, maltodextrins, dextrans, glycerol and their derivatives, the addition of all separately used osmotically active substances and mixtures of such components in the Concentration ranges 0.01 to 2.5 molar, preferably 0.05 to 1.5 molar, based on the Wl-water phase takes place in the disperse gel particles.

The disperse hydrophilic droplet or gel particle phase W1 coated with an oil layer can be adjusted in terms of its specific interfacial fraction over its large distribution such that an osmotically induced fluid exchange between this dispersed droplet or gel particle phase W1 and the continuous water-based phase W2 in its kinetics on the offer Defined disperse interface defined.

The disperse hydrophilic droplet or gel particle phase Wl coated with an oil layer can be adjusted in terms of its specific interfacial fraction over its large distribution such that when a concentration difference for low molecular weight dissolved substance components in the droplet or gel particle phase W1 and the continuous water-based phase (w2) is specified osmotically induced fluid exchange between these two phases with defined kinetics results. The kinetics in the case of fluid exchange between the droplet or gel particle phase Wl and the continuous water-based phase W2 is tuned due to an osmotic gradient over the large distribution, either to the desired structure / gel formation kinetics of the continuous aqueous phase W2 and / or Kinetics of seizure of syneresis fluid (i) in this continuous aqueous phase W2 or (ii) at the interface between the latter and the oil film surrounding the disperse gel particle phase. The disperse hydrophilic droplet or gel particle phase W1 and the oil film (OF) covering it are in a mass ratio (m "i / m ₀ F) of 0.05 to 20, preferably in a range of 0.1-10 and more preferably in the range 1-8 adjustable.

The oil film overlying the disperse hydrophilic droplet or gel particle phase W1 preferably contains surfactant molecules which cause or at least do not inhibit the osmotically driven water transport between the dispersed droplet or gel particle phase W1 and the continuous water-based phase W2.

The oil film covering the disperse hydrophilic droplet or gel particle phase Wl contains surfactant molecules which form and support inverse micelles with the osmotically driven water transport between the dispersed droplet or gel particle phase Wl and the continuous water-based phase W2, preferably from W2 to Wl or at least not inhibit.

The oil film covering the disperse hydrophilic droplet or gel particle phase Wl contains surfactants of the monoglyceride type, diglycerides, derivatives of mono- and diglycerides, phospholipids, sugar esters and ethers, sorbitol anhydride monostearate, sorbitol anhydride monooleate, sorbitan esters, glycerol derivatives , Lecithin or lecithin fractions, polyglycerol esters, polyglycerol

Polyricinoleate (PGPR) or oil-soluble proteins or their derivatives, polysaccharide-protein complexes or polysaccharide-protein conjugates or other conjugates of the aforementioned components or fat crystals of a higher melting fats / oils or a fat / oil fraction - with preference for PGPR, mono- and diglycerides, sorbitan monostearates, lecithins and glycerol mono-oleates, including mixtures thereof - and with particular preference for PGPR, the respective individual aforementioned interface-active components or any mixtures of various of these surface-active components in the concentration range of 0.05 to 50%, preferably 0.1-20%, based on the pure oil / fat phase present.

The oil film covering the disperse hydrophilic droplet or gel particle phase W1 is immiscible with the adjacent water-based Wl (disperse, swellable drop or gel particles) and W2 (continuous viscoelastic or gel phase) phases, but due to its composition, the kinetically defined transport of fluid in principle in both directions, but preferably allows or supported by the W2 phase in the direction of the Wl phase and thus after gel formation in the W2 phase Fluidfreiset tion by syneresis to the outside (product surface) can be avoided by suction of this fluid content. This either inwardly (i) into the subsequently swelling disperse Wl drops or gel particles or (ii) to the surface thereof without resulting swelling effect.

The oil film covering the disperse hydrophilic droplet or gel particle phase W1 is immiscible with the adjacent water-based Wl (disperse, swellable dropping or gel particles) and W2 (continuous viscoelastic or gel phase) phases, but preferably due to its composition. the kinetically defined transport of fluid basically in both directions, but preferably allows or supports the W2 phase in the direction of the Wl phase and thus causes a concentration of the W2 phase and subsequently the structure formation / gel formation in the W2 phase ,

The oil film covering the disperse hydrophilic droplet or gel particle phase W1 is immiscible with the adjacent water-based Wl (disperse, swellable droplet or gel particles) and W2 (continuous viscoelastic or gel phase) phases, but preferably due to its composition kinetically defined transport of fluid basically in both directions, but preferably from the W2 phase in the direction of the Wl phase enables or supports and thus for the concentration of the W2 phase and subsequently to gel formation in the W2 phase additionally induced by enzymes accelerating contributes.

The oil film covering the disperse hydrophilic droplet or gel particle phase WI forms a "slip film" between the adjacent water-based Wl (disperse, swellable gel particles) and W2 (droplet or gel particle phase) phases which, depending on its thickness and viscosity, forms the rheological Behavior of the entire system and its haptic-sensory texture sensation in disintegration in the oral cavity additionally sets.

The oil film covering the disperse hydrophilic droplet or gel particle phase W1 forms a "sliding film" between the adjacent water-based Wl (disperse, swellable gel particles) and W2 (droplet or gel particle phase) phases, which is produced by composition of oil / fat types or fractions its crystallization behavior under storage and consumption temperature conditions is adjusted in its viscosity and its water transportability.

The continuous phase contains, besides the Wl droplet or gel particles surrounded by an oil film, also gel particles without oil film as well as oil droplets or mixtures of these.

The dispersed Wl droplet or gel particles surrounded by an oil film contain nutritive, health-relevant and / or flavoring functional components incorporated in their gel matrix whose release properties are adjusted via the interactions with the droplet or gel matrix structure and the physicochemical and mechanical properties of the gel ,

In the surrounded by an oil film dispersed Wl droplet or gel particles phase-specific different functional components are incorporated in forming a partially phase-separated by time-triggered gel formation fixed structure whose

Release properties via the different disintegration behavior of the separated

Phase structure areas is specifically influenced.

The dispersed Wl droplet or gel particles surrounded by an oil film are stabilized by acid-resistant, gel-forming pectins, in whose gel matrix incorporated nutritive functional components are introduced, which survive the passage of the stomach unaffected and are released only in the human small intestine by enzymatic degradation of the pectin. The setting of the degree of syneresis or its complete suppression for the gel composite system of the invention depends primarily on (i) dry matter content of the W2 phase, (ii) the constitution (morphology) and composition of the functional compartments as well as (iii) the mass ratio of W2 phase to the functional

Compartment phase as well (iv) of the process conditions.

A first inventive advantage (I) of the product described is that the required proportion of fatty phase (here located in the functional compartments) for specific influence on the sensory perception when chewing the resulting product compared to products in which exclusively or predominantly one Fat phase is used for adjusting textural properties such as the impression of creaminess or smoothness, is significantly reduced.

A second aspect (II) according to the invention, which on the one hand (i) acts on the textureile perception of the composite gel but also on (ii) influences the control of the synesis attack, relates to the settable osmotic gradients between the Wl and W2 phases. This effect is also strongly dependent on the volume-specific interface between the functional compartment phase and the continuous W2 phase and thus also depends on the volume fraction of the functional compartments and their size distribution. Finally, the third structural aspect (III) according to the invention is the control of a preferred adjustability of the disintegration behavior of this structure in the mouth during the chewing process, which is particularly due to the constitution of the functional compartment phase and its mass fraction in the overall product as well as by

Process conditions is determined.

Below are shown 3 examples, which illustrate the embodiment of the described invention.

Example 1 relates to a typical gel composite which was realized with sodium chloride as osmotically active substance in the dispersed water phase Wl.

Example 2 has an increased fraction of functional compartments (oil phase with Wl-gelled inclusions with sucrose as osmotically active substance in the Wl phase).

Example 2 shows a gel composite which has an approximately 6-fold smaller degree of syneresis and sensory increases in creaminess and smoothness. Compared to Example 1, the product of Example 2 appears considerably smoother.

In Example 3, both the proportion of Kompartimentphase in the gel composite and the fraction of the Wl phase with the functional compartments was further increased and the sugar content in the Wl phase in comparison to Example 2 was lowered.

Example 3 describes a gel composite that shows no more syneresis compared to the reference and a mousseartiges Mouthfeel and a pronounced creaminess can be detected.

All demonstrated examples were produced with gelled inner water phase (Wl). W2 was gelled using chymosin. Associated information on the influence of the degree of syneresis by the selected examples 1-3 is given in FIG.

example 1

Composition weight%

Multiphase system

Inner, aqueous phase (wl) 22.2

-7 water 20.9

-7 carrageenan concentration 0.7

-7 NaCl concentration 0.6

Oil Phase 11.1

^ Oil 10.5

-7 PGPR concentration 0.6

External, aqueous phase (w2) 66.7

-7 water 51.5

-7 Milk protein concentrate 15.2

(Dry matter) Example 2

Composition weight% multiphase system

Inner, aqueous phase (wl) 33.3

-7 water 26.2

-7 carrageenan concentration 1.0

-7 sugar concentration 6.1

Oil phase 16.7

Oil 15.8

-7 PGPR concentration 0.9

Outer, aqueous phase (w2) 55.0

-7 water 42.3

-7 milk protein concentrate 12.7 (dry matter)

Example 3

As FIG. 5 shows, a gel composite can be produced in Example 1, which exhibits a degree of syneresis reduced by approximately a factor of 3 compared to the reference (only W2 phase induces chymosin), which at the same time leads to increased creaminess and smoothness noticeable lumpiness and slight pastiness.

Claims

claims

1. multiphase system consisting of an aqueous, continuous, macromolecules containing phase w2, and at least one coated with an oil layer disperse hydrophilic phase wl, characterized in that the disperse hydrophilic phase wl from an aqueous fluid, in particular from a water-based gel and the surrounding oil layer adjust the exchange of fluid with the continuous phase in terms of mass and kinetics defined such that the gel formers contained in the disperse hydrophilic phase wl and the concentration in these incorporated osmotically active low molecular weight substances are tuned such that respect Quantity and kinetics defined Fluidaufnähme- and swelling assets and / or

Adjusts the fluid adsorption capacity of droplets or gel particles and thus determines the structure formation in the multiphase system and furthermore determines the properties with regard to rheology and syneresis as well as the correlated sensory-haptic texture properties of resulting products.

2. multiphase system according to claim 1, characterized in that the contained in the continuous aqueous phase bio-macromolecules are structure-forming plant and / or animal proteins and / or polysaccharides and these by forming a macromolecular network to Viskosi-tätserhöhung and / or gelation contribute.

3. Multiphase system according to claim 1 or 2, characterized in that the contained in the continuous aqueous phase bio-macromolecules mitinitiiert by the action of enzymes and / or polyvalent cations and / or thermal action to form a macromolecular network and in the sequence contribute to viscosity increase or gel formation and the enzymes used to initiate a protein gel network training transglutaminase or chymosin, or a mixture thereof, but is preferably chymosin.

4. Multiphase system according to one of claims 1 to 3, characterized in that the protein concentration in the continuous phase in the range between 0 and 40% and / or the carbohydrate concentration is set between 0 and 70%.

5. Multiphase system according to one of claims 1 to 4, characterized in that with an oil layer coated hydrophilic fluid droplets or gel particles (wl) or agglomerates thereof form the disperse system phase.

6. multiphase system according to one of claims 1 to 5, characterized in that the disperse hydrophilic droplet ^¬ or gel particle phase (Wl) and the oil film overlying them (OF) in a mass ratio (m _wl / m ₀ F) of 0.05 to 20 are set.

7. multiphase system according to one of claims 1 to 6, characterized in that the covered with an oil layer hydrophilic fluid droplets or gel particles (wl) or agglomerates latter functional compartments which absorb or encapsulate hydrophilic functional substance components in the water-based droplet or gel particle phase, as well as hydrophobic functional material components in the oil layer.

8. multiphase system according to one of claims 1 to 7, characterized in that the covered with an oil layer disperse hydrophilic fluid droplet or gel particle phase (wl) consists of water-based drops containing polysaccharides and / or structure-forming plant or animal proteins and by the The action of enzymes, polyvalent cations or thermally induced gel form a gel which is adjustable in its mechanical properties and its morphology, the gel-forming polysaccharides used in the dispersed hydrophilic gel particle phase preferably being kappa carrageenan, gellan, pectin, agar-agar, starch or derivatives thereof , further preferably of the kappa-carrageenan type, optionally additionally mixed with other iota-carrageenan-type biopolymers, lambda-carrageenan, galactomannans, glucomannans, cellulose derivatives, xanthan, curdlan, gelatin, acacia gum and those incorporated in the dispersed hydrophilic gel particle phase continued constructive-turbildenden vegetable or animal proteins milk proteins, Sun aproteine into ^¬ special whey proteins Liguminosenproteine and / or gelatin.

9. multiphase system according to one of claims 1 to 8, characterized in that the gel-forming polysaccharides used in the disperse hydrophilic gel particle phase with selected other polysaccharides or animal and / or vegetable proteins are mixed, which form a biopolymer phase-separated structure whose phase separation degree is adjustable and fixable via a time-triggered gel formation.

10. multiphase system according to one of claims 1 to 9, characterized in that the polysaccharides and / or proteins used in the dispersed hydrophilic droplets or gel particle phase and combinations thereof are preferably selected such that a structure or morphology is formed, which Incorporation of an osmotically active low-molecular substance in these drops or gel particles allows and allows a pronounced Fluidaufnähme- and swelling and / or Fluidanlagerungsvermögen.

11. multiphase system according to one of claims 1 to 10, characterized in that the gel-forming polysaccharides and / or proteins used in the dispersed hydrophilic droplet or gel particle phase, including combinations thereof and the concentration in these incorporated osmotically active low molecular weight substances are preferably tuned in that a fluid absorption and swelling capacity and / or fluid accumulation capacity of the droplets or gel particles defined in terms of quantity and kinetics are established.

12. Multiphase system according to one of claims 1 to 11, characterized in that the coated with an oil layer disperse hydrophilic droplets or gel particle phase wl low molecular weight substances such as (i) salts, such as sodium chloride, calcium chloride, iron sulfate and / or zinc chloride, and / or

(ii) mono and / or diglycerides such as sucrose, fructose, lactose and / or glucose and / or (iü) oligosaccharides, and / or

(iv) polyols and / or other osmotically active compounds such as starch derivatives, maltodextrins, dextrans, glycerol and their derivatives, which in relation to the continuous water-based phase w2 on nature, mixture and concentration difference set a defined osmotic pressure potential, with their concentration ranges between 0.03 to 2.4 molar, preferably 0.05 to 1.5 molar, based on the wl-water phase in the disperse fluid / gel particles.

13. Multiphase system according to one of claims 1 to 12, characterized in that the coated with an oil layer disperse hydrophilic droplet or gel particle phase (wl) is adjusted in terms of their specific interfacial content on the distribution of such large that an osmotically induced fluid exchange between them disperse droplet or gel particle phase (wl) and the continuous water-based phase (w2) in its kinetics defined by the offer of disperse interface defined.

14. Multiphase system according to one of claims 1 to 13, characterized in that the coated with an oil layer disperse hydrophilic droplet or gel ^¬ particle phase (wl) in terms of their specific interfacial content over the size distribution such is set that by default a

Concentration difference for low molecular weight solute components in the drop or gel particle phase (wl) and the continuous water-based phase (w2) results in an osmotically induced fluid exchange between these two phases with defined kinetics.

15. Multiphase system according to one of claims 1 to 14, characterized in that the kinetics of Fluidaustauschchs between the droplet or gel particle phase (wl) and the continuous water-based phase (w2) is tuned due to an osmotic gradient over the size distribution, either to the desired structure / gelation kinetics of the continuous aqueous phase (w2) and / or the kinetics of the seeding of syneresis fluid (i) in this continuous aqueous phase (w2) or (ii) at the interface between the latter and the disperse gel particle phase oil film.

16. Multiphase system according to one of claims 1 to 15, characterized in that the disperse hydrophilic droplet or gel particle phase (wl) and the oil film covering them (OF) in a mass ratio (m _wl / m ₀ F) of 0.05 to 20 , preferably in a range of 0.1-10 and more preferably in the range 1 to 8 are set.

17. Multiphase system according to one of claims 1 to 16, characterized in that the disperse hydrophilic

Drop or gel particle phase (wl) covering oil film preferably contains surface-active molecules which form inverse micelles and thus or directly without Micellization causes or at least does not inhibit osmotically driven water transport between the dispersed droplet or gel particle phase (wl) and the continuous water-based phase (w2).

18. Multiphase system according to one of claims 1 to 17, characterized in that the disperse hydrophilic droplet or gel particle phase (wl) covering oil film surfactant molecules (surfactants) contains the type monoglycerides, diglycerides, derivatives of mono- and diglycerides , Phospholipids, sugar esters and ethers, sorbitol anhydride monostearate, sorbitol anhyidone monooleate, sorbitan esters, glycerol derivatives, lecithin or lecithin infract ions, polyglycerol esters, polyglycerol polyricinoleate (PGPR) or oil-soluble proteins or their derivatives, polysaccharide Protein complexes or polysaccharide-protein conjugates or other conjugates of the aforementioned components or fat crystals of a higher-melting fat / oil or a fat / oil fraction - with preference PGPR, mono- and diglycerides, sorbitan monostearates, lecithins and glycerol mono -Oleate, including mixtures thereof - as well as with particular preference to PGPR, where the respective e individual of the aforementioned interface active components or any mixtures of various of these surface-active components in the concentration range of 0.05 to 50%, preferably 0.1-20%, based on the pure oil / fat phase present.

19. Multiphase system according to one of claims 1 to 18, characterized in that the disperse hydrophilic droplet or gel particle phase (wl) covering oil film with the adjacent water-based wl phases (disperse, swellable drop or gel particles) and w2 phases (continuous viscoelast isch or gel phase) is immiscible, but due to its composition, for example, type and proportions of surfactants, the kinetically defined transport of fluid Basically in both directions, but preferably allows or supported by the w2 phase in the direction of the wl phase and thus during gel formation in the w2 phase Fluidfreiset tion by syneresis to the outside (product surface) can be avoided by suction of this fluid content, either after Inside,

(i) in the subsequently swelling disperse wl drops or gel particles or

(ii) to the surface thereof without resulting swelling effect.

20. Multiphase system according to one of claims 1 to 19, characterized in that the disperse hydrophilic droplet or gel particle phase (wl) covering oil film with the adjacent water-based wl phases (disperse, swellable drop or gel particles) and w2 phases (continuous viscoelast ise or gel phase) is immiscible, but preferably due to its composition, for example, type and proportions of surfactants, the kinetically defined transport of fluid basically in both directions, but preferably allows the w2 phase in the direction of the wl phase or supports and thus for the concentration of the w2 phase and, as a consequence, for structure formation / gel formation in the w2 phase, if appropriate additionally assisted by enzymes significantly accelerating contributes.

21. Multiphase system according to one of claims 1 to 20, characterized in that the disperse hy-drophile droplet or gel particle phase (wl) covering oil film between the adjacent water-based wl (disperse, swellable or water annealing drop or gel particles) and w2 (continuous viscoelastic or gel phase) phases forms a "lubricating film" which, depending on its thickness and viscosity, additionally adjusts the rheological behavior of the overall system and its haptic-sensory texture sensation upon disintegration in the oral cavity.

22. Multiphase system according to one of claims 1 to 21, characterized in that the disperse hydrophilic droplet or gel particle phase (wl) covering oil film between the adjacent water-based wl (disperse, swellable or water annealing drop or gel particles) and w2 - (continuous viscoelastic or gelatinous phase) phases forms a "lubricating film", which is adjusted by composition of oil / fat species or fractions on their crystallization behavior under storage and consumption temperature conditions in its viscosity and water transportability.

23. Multiphase system according to one of claims 1 to 22, characterized in that the disperse phase in addition to the surrounded by an oil film wl droplet or gel particles and droplets or gel particles without oil film and oil droplets and / or non-gelled aqueous fluid droplets or mixtures thereof.

24. Multiphase system according to one of claims 1 to 23, characterized in that the surrounded by an oil film dispersed wl droplet or gel particles incorporated in their gel matrix incorporated nutritive, health-relevant and / or flavor-giving functional components whose release properties on the interactions with the drop or gel matrix structure and the physicochemical and mechanical properties of the gel can be adjusted.

25. multiphase system according to one of claims 1 to 24, characterized in that the surrounded by an oil film disperse wl-droplet or gel particles at formation of a partially phase-separated by time-triggered gel formation fixed structure, phase-specific different functional components are incorporated, their release properties are specifically influenced by the different disintegration behavior of the separated phase structure regions.

26. multiphase system according to one of claims 1 to 25, characterized in that the surrounded by an oil film dispersed wl droplets or gel particles are stabilized by acid-resistant, gel-forming components such as pectins, incorporated in the gel matrix incorporated nutritive functional components, which survive the gastric passage uninfluenced and are released only in the human small intestine or large intestine by enzymatic or microbial degradation of the structure.

27. Method for producing a multi-phase system resp. Gelcomposit system, by first an aqueous, bio-macromolecules-containing phase Wl (1) is emulsified in an oil (3) and subsequently in a second step, this emulsion (4) in a hydrophilic, containing bio-macromolecules, phase W2 (2 ), wherein the disperse hydrophilic phase (1) and the surrounding oil layer (3) form a double or suspoemulsion (5) with the hydrophilic phase (2) and the exchange of fluid with the continuous phase (2) with respect to mass and kinetics are defined adjustable, and that the double or suspoemulsion (5) is converted by gelling into a gel composite (6), which structure in the multi-phase system and associated rheology and syneresis properties and the correlated sensory haptic Texture properties of resulting products are determined.

28. The method according to claim 27, characterized in that at least one dispersing step, a heat exchanger (8) is passed.