WO2015130631A1 - Compositions particulaires solides comprenant des huiles comestibles - Google Patents

Compositions particulaires solides comprenant des huiles comestibles Download PDF

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Publication number
WO2015130631A1
WO2015130631A1 PCT/US2015/017200 US2015017200W WO2015130631A1 WO 2015130631 A1 WO2015130631 A1 WO 2015130631A1 US 2015017200 W US2015017200 W US 2015017200W WO 2015130631 A1 WO2015130631 A1 WO 2015130631A1
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WIPO (PCT)
Prior art keywords
composition
oil
particles
solid
group
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PCT/US2015/017200
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English (en)
Inventor
Moti Harel
Brian Carpenter
Sara MORRISON-ROWE
Majid Keshtmand
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Advanced Bionutrition Corporation
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Publication of WO2015130631A1 publication Critical patent/WO2015130631A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/158—Fatty acids; Fats; Products containing oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
    • A23L7/183—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by heating without using a pressure release device

Definitions

  • Solid Particulate Compositions Comprising Edible Oils
  • Solid particulate compositions of liquid edible oils are relatively easier to handle and apply to packaged foods of various forms than oils in liquid form.
  • a number of compositions and techniques to produce solid particulate compositions of oils have conventionally been disclosed, including US8609118, US7141265, JP03263499 and EP20060077275.
  • those compositions typically comprise high percentages of non-oily compounds so that the resultant product has low oil content.
  • the oils must be enzymatically or chemically changed by esterification or partial
  • compositions include proteins as part of the encapsulation system, and this
  • the invention provides a particulate composition that includes particles of a matrix that includes one or more hydrocolloids, each of the particles of the matrix containing one or more embedded subparticles each including a solidified blend of one or more edible oils with a solid component selected from the group consisting of one or more solid fatty compounds, phytosterols, waxes and combinations thereof.
  • the blend may optionally include additional ingredients.
  • the subparticles are each stabilized with particles of one or more insoluble metal salts, the one or more edible oils constitute at least 50 wt% of the particulate composition, and the particles of the composition are solid at 23°C.
  • the invention also provides a method of making a particulate composition, including the steps of
  • step a) melt blending one or more edible oils with one or more compounds selected from the group consisting of phytosterols, solid fatty compounds and waxes; b) forming an aqueous hydrocolloid suspension including one or more insoluble metal salts at a temperature above the melting temperature of the melt blend of step a) ; c) emulsifying the product of step a) in the product of step b) to form an oil in water emulsion; and,
  • step d) removing the water from the emulsion of step c) to generate the particulate composition.
  • FIG. 1 shows a solid particulate composition containing sunflower oil in the form of beads in a size range from about 3 to 5 mm, according to the invention.
  • FIG. 2 shows the effect of various hydrocolloids including a blend of xanthan-Konjac gums (A), alginate (B), pectin (C), and carrageenan (D) on the leaching onto paper of oil from solid particulate compositions containing sunflower oil. Samples were placed with no compression (upper samples) and after compressing them by hand (lower samples) on a regular white copy paper. The images are photographs taken about 1 hour after contact with the paper.
  • FIG. 3 shows charring and noticeable remnants of non-oily material in popcorn microwaved for 2 minutes with comparative example particulate compositions.
  • FIG. 4 shows popped corn kernels after microwaving for 2 minutes with an exemplary particulate composition according to the invention.
  • the invention relates to solid particulate compositions comprising 50 wt% or more of edible oils, and to food and animal feed products incorporating the compositions.
  • the compositions provide complete release of the oil during preparation of the food product, for example microwave popcorn, without any visible matrix remnants or compromised taste.
  • the compositions are meant to completely release their oil content under pressure or upon contact with water. Alternatively and/or simultaneously, oil release may be effected by application of heat, which causes the oil to expand, leading to disruption and collapse of the matrix materials around the oil fraction.
  • the compositions provide excellent taste, texture, storage stability and dispersibility in water, and at the same time have good dispersibility in food products and processed foods containing them.
  • edible oils can form a stable aqueous emulsion in the presence of insoluble metal salts and a hydrocolloid, without the need for chemical modification of the oil or inclusion of proteins or emulsifiers. Drying such an emulsion provides the inventive composition, which is surprisingly stable in particulate form with little or no oil leaching out of the particles even at very high oil content.
  • inventive composition which is surprisingly stable in particulate form with little or no oil leaching out of the particles even at very high oil content.
  • various proteins, sugars and polysaccharides commonly used in prior art compositions are rapidly browned or even char, spoiling the dry food product upon heating.
  • the compositions of the invention are stable without the need to include sugars or proteins, and typically either or both of these are excluded from the compositions. When the compositions release the oil, for example by heating a dry food product incorporating them, the oil typically blends uniformly into the food product. Definitions
  • edible oil refers to a material that is liquid at 20°C and that is a fatty acid or a mono-, di- or triglyceride thereof.
  • the edible oil is derived or processed from a plant or animal, although it may also be a synthetic lipid material so long as it is suitable for oral administration to humans and animals.
  • Solid fatty compound refers to a fatty acid or a mono-, di- or triglyceride thereof, or a salt thereof, that is solid at 50°C.
  • Frat refers to a triglyceride of one or more types of fatty acid.
  • Wild refers to a fatty alcohol ester of a fatty acid.
  • Plant sterol refers to a plant sterol or a plant stanol.
  • Solid component refers to one or more solid fatty compounds, waxes and/or phytosterols.
  • Solid particulate composition refers to a composition in flowable powder or scoopable form that can be mixed with another dry powder or reconstituted with water or another aqueous liquid prior to consumption.
  • Hydrocolloid refers to a polysaccharide gum that forms a gel in water.
  • Dispossion refers to an emulsion or a suspension.
  • An emulsion as used herein denotes a liquid matrix comprising droplets of at least one further liquid phase, and a
  • suspension denotes a liquid phase comprising solid particles dispersed therein.
  • substantially free refers to less than a functional amount of the specified component, typically less than 1 wt%, or less than 0.5 wt%, or less than 0.1 wt%, including 0 wt%, of the composition on a dry basis.
  • Root temperature refers to 23°C.
  • compositions and methods may comprise, consist of, or consist essentially of the elements of the compositions as described herein, as well as any additional or optional element described herein or otherwise useful in food or animal feed products and method applications. Percentages of components are on a dry basis by weight, relative to the total dry weight of the composition, unless otherwise indicated explicitly or by context.
  • the solid particulate compositions of the invention are in the form of particles of a matrix comprising one or more hydrocolloids, with each particle containing at least one, and typically more than one, embedded subparticle.
  • the subparticles each comprise a solidified blend of one or more edible oils with the solid component, in which the subparticles are each stabilized within the hydrocolloid matrix by one or more insoluble metal salts.
  • the insoluble metal salts may form a coating on the surface of the solidified blend.
  • the edible oil(s) and/or the solid fatty compound(s) comprise essential fatty acids in the form of free fatty acids, methylated fatty acids, fatty acid salts or esters in mono-, di- or triglycerides.
  • Nonlimiting exemplary fatty acid salts include Na, K, Ca, Mg and Zn salts.
  • Blending a solid component with the edible oil elevates the melting point of the blend to above room temperature, typically to above 30°C and more typically to above 40°C.
  • the higher melting material helps prevent the edible oil subparticles from
  • a solid component made from a mixture of phytosterols and one or more solid fatty compounds, and optionally a small amount of beeswax is especially suitable. This produces an extremely stable paste-like material capable of surviving temperatures up to 45°C with no evidence of oil sweating, crystallization or phasing out when used to make particles of a solid particulate composition of the invention.
  • the edible oil and/or the solid fatty compound includes essential fatty acids.
  • essential fatty acids include n-3 fatty acids such as a-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid (EPA),
  • docosapentaenoic acid clupanodonic acid
  • docosahexaenoic acid DHA
  • tetracosapentaenoic acid or tetracosahexaenoic acid.
  • it is an n-6 fatty acid, nonlimiting examples being linoleic acid, gamma-linolenic acid, eicosadienoic acid, dihomo-gamma-linolenic acid, arachidonic acid (ARA), docosadienoic acid or
  • the essential fatty acid in the edible oil or solid fatty compound may be in one or more forms including free fatty acids, methylated fatty acids, fatty acid salts or esterified in the form of mono-, di- or triglycerides thereof.
  • Nonlimiting exemplary fatty acid salts include Na, K, Ca, Mg and Zn salts.
  • the edible oils that can be used in accordance with the invention are not particularly limited. Suitable examples include organic oils (oils produced by plants or animals), in particular food grade oils. Exemplary food grade oils include vegetable oils such as olive oil, safflower oil, sunflower oil, corn oil, soy bean oil, soy oil, rice oil, palm kernel oil, palm oil, coconut oil, flaxseed oil, rapeseed oil, primrose oil, sesame oil; volatile aromatic essential oils; animal oils such as milk fats, butter, lard, beef tallow and fish oil; and hydrogenated oils, fractionated oils, free fatty acid oils and trans-esterified oils and combinations thereof.
  • vegetable oils such as olive oil, safflower oil, sunflower oil, corn oil, soy bean oil, soy oil, rice oil, palm kernel oil, palm oil, coconut oil, flaxseed oil, rapeseed oil, primrose oil, sesame oil
  • animal oils such as milk fats, butter, lard, beef tallow and fish oil
  • the total amount of edible oil in the composition is at least 50 wt%, and typically at least 55 wt%, or at least 60 wt%. It is typically at most 90 wt%, or at most 85 wt%, or at most 80 wt%, or at most 70 wt%.
  • suitable solid fatty compounds include fats having a relatively high content of saturated fatty acids such as lauric, myristic, palmitic and stearic acids. Suitable examples include mono, di and tri-stearin, and high melting free fatty acids themselves and their salts.
  • Nonlimiting exemplary fatty acid salts include Na, K, Ca, Mg and Zn salts.
  • One or more solid fatty compounds are typically included in a total amount of at least about 0.5 wt%, or at least about 1 wt%, or at least about 2 wt%. The total amount is typically at most about 25 wt%, or at most about 15 wt%, or at most about 5 wt%.
  • any food grade wax is typically included as part of the solid component.
  • Preferred examples of the food grade edible waxes include animal or vegetable waxes.
  • Vegetable waxes include sugar cane wax, soy wax, candelilla wax, carnauba wax and the like.
  • Exemplary animal waxes include beeswax and lanolin.
  • One or more waxes are typically included in a total amount of at least about 0.1 wt%, or at least about 0.5 wt%. The total amount is typically at most about 10 wt%, or at most about 7 wt%, or at most about 5 wt%.
  • Phytosterols are typically included in a total amount of at least about 0.1 wt%, or at least about 0.5 wt%. The total amount is typically at most about 10 wt%, or at most about 7 wt%, or at most about 5 wt%.
  • phytosterols include a-sitosterol, ⁇ -sitosterol, stigmasterol, campesterol, a-sitostanol, ⁇ -sitostanol, stigmastanol, campestanol and cycloartenol, and fatty acid esters, ferulate esters, cinnamate esters and glycosides thereof.
  • One or more phytosterols are typically included in a total amount of at least about 0.1 wt%, or at least about 0.5 wt%, or at least about 1 wt%. The total amount is typically at most 20 wt%, or at most 15 wt%, or at most 10 wt%, or at most 7 wt%.
  • Hydrocolloids Hydrocolloids
  • compositions further comprise one or more hydrocolloid(s).
  • Any hydrocolloid that is compatible with a food or animal feed product and that can gel in water may be used in accordance with the invention.
  • exemplary hydrocolloids include vegetable gums, including but not limited to alginates, carrageenan, dextran, alginate, pectin, gum agar, locust bean gum, gum ghatti, guar gum, gum tragacanth, gum Arabic (acacia), xanthan gum, karaya gum, tara gum, cellulose derivatives, starch derivatives, and combinations thereof.
  • Carrageenan is particularly useful, as well as combinations of carrageenan and Gum Arabic.
  • One or more hydrocolloids are typically included in a total amount of at least about 0.1 wt%, or at least about 0.5 wt%, or at least about 1 wt%, or at least about 2 wt%.
  • the total amount is typically at most about 20 wt%, or at most about 10 wt%, or at most about 5 wt%.
  • Suitable insoluble metal salts include insoluble calcium, magnesium and zinc salts, which for purposes of the invention also include insoluble oxides.
  • Insoluble calcium and magnesium salts suitable for the invention are typically tasteless or bland, alkaline calcium or magnesium salts that do not adversely affect pH, flavor, or color of the food product. Low solubility helps reduce the risk of undesirable
  • Exemplary edible, bland, insoluble metal salts include edible acidic, neutral or basic inorganic or organic salts such as calcium/magnesium carbonate, tricalcium phosphate, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium oxide, dicalcium phosphate, monocalcium phosphate, calcium phosphate monobasic, calcium phosphate dibasic, calcium phosphate tribasic, calcium
  • pyrophosphate calcium sulfate, and mixtures thereof.
  • Other examples include magnesium phosphate monobasic, magnesium phosphate dibasic, magnesium phosphate tribasic, magnesium oxide, zinc oxide, zinc carbonate, and any of the zinc phosphates.
  • the one or more insoluble metal salts are typically included in a total amount of from about 0.01 to 20 wt% of the composition, more typically from 0.1 to 10 wt% of the composition and most typically from 1 to 5 wt% of the composition. In some
  • the particle size of the insoluble metal salts is not critical for practicing the present invention.
  • the particles have a size of at least 0.2 ⁇ , or at least 2 ⁇ .
  • the size will be at most 150 ⁇ , or at most 100 ⁇ , or at most to 50 Mm.
  • the preferred size ratio (in diameter) of the droplets of the emulsified edible oil blend to the insoluble metal salt particles is in a range from 1 : 1 to 10: 1.
  • the solid particulate compositions may be used as a vehicle to deliver oil soluble nutrients that are admixed with the blend of edible oil(s) with the solid component.
  • oil soluble nutrients include water insoluble nutrients such as vitamins (e.g., vitamins A, D, E, and K), carotenoids (e.g., lutein, beta-carotene, lycopene,
  • composition may also, or instead, include an aroma compound, a flavorant, an antioxidant, or any other known oil soluble active ingredient, admixed with the blend of edible o ' il(s) with the solid component.
  • antioxidants include tocopherols, L-ascorbic acid or salts thereof, L-ascorbyl fatty acid esters, natural antioxidant components such as rosemary oil, oregano, resveratrol, cinnamic acid, ferulic acid, and etc., butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA), tert-butyl hydroquinone (TBHQ) and phospholipids such as soy or egg lecithins, and mixtures of any of these.
  • BHT butylated hydroxy toluene
  • BHA butylated hydroxy anisole
  • TBHQ tert-butyl hydroquinone
  • phospholipids such as soy or egg lecithins, and mixtures of any of these.
  • the total amount of antioxidant(s) will typically be in a range from about 0.001 to 10 wt% of the composition, more typically from 0.05 to 5 wt% of the composition and most typically from 0.1 to 5 wt% of the composition on a dry basis.
  • the one or more edible oils, the solid component, the one or more insoluble metal salts and the one or more hydrocolioids in total constitute at least 80 wt% of the composition, or at least 85 wt%, or at least 90 wt%, or at least 95 wt%, or at least 97 wt%, or at least 99 wt%.
  • the solid particulate composition may be prepared by drying a dispersion of edible oil in an aqueous hydrocolloid continuous phase with the aid of the insoluble metal salts.
  • a general method of making a particulate composition includes the steps of
  • step c) emulsifying the product of step a) in the product of step b) to form an oil in water emulsion
  • step d) removing the water from the emulsion of step c) to generate the particulate composition.
  • Typical temperatures for step b) are at least 60°C, and typically at most 80°C.
  • the emulsion of step c) may be cooled to solidify the melt blend before the water is removed in step d).
  • a process for making an exemplary solid particulate composition is as follows:
  • Water removal can be by any known method, for example spray drying, spray freezing, freeze drying, freeze pulverizing or extruding granulation.
  • the resulting solid can be by any known method, for example spray drying, spray freezing, freeze drying, freeze pulverizing or extruding granulation.
  • particulate composition may be sifted, granulated or pulverized if desired.
  • Particles of the solid particulate composition may be of any size, depending on the intended use. Larger particles will allow the amount of non-oily materials necessary to immobilize the oil to be further reduced. Smaller particles will in general have greater mechanical stability and will allow more exact dosability. Typical particle sizes of the solid particulate compositions will be in the range of about 10 pm to 10,000 pm, for example from about 50 to 5000 ⁇ . The particles will typically be in the form of beads. Typically, the particles are essentially spherical. In some embodiments, at least 50 % of the particles by number are such that the largest linear dimension of the particle is at most 50 % greater than the smallest linear dimension, or at most 20 % greater, or at most 10 % greater.
  • the particles of the solid particulate are in another embodiment of the invention.
  • composition described above may constitute a core, on the surface of which is disposed a coating layer.
  • the coating layer may be applied to the core in dissolved form from a coating solution, or from an emulsion or a slurry of solid particles in a liquid, or by Q melt-coating.
  • the coating layer may be applied as a single coating layer, or it may include multiple layers comprising the same or different coating materials.
  • suitable coating materials for inclusion in the coating layer include, but are not limited to, polysaccharides, for example agar, alginates, carrageenans, furcellaran, gum arabic, gum ghatti, gum tragacanth, karaya gum, guaran gum, locust bean gum, tamarind flour, arabinogalactan, pectin, starch, modified starches, dextrins, cellulose, cellulose derivatives, hemicelluloses, xanthan gum, scleroglucan and dextran; polyvinyl pyrrolidone and the like; proteins, for example zein, casein, gelatin, soy protein, whey proteins; fats, for example hydrogenated soybean oil; saturated and unsaturated fatty acids; mono- and diacylglycerols; triacylglycerols; phospholipids; glycolipids;
  • phosphatidyl derivatives glycerolglycolipids; sphingolipids; lipoproteins; diol lipids; waxes; cutin and the like; and combinations of any of these.
  • the coating layer may also include, in admixture with one or more of the foregoing coating materials, one or more additives selected from sweetening agents, food flavoring agents, food colors, food aroma agents, anti-caking agents, humectants, antimicrobial agents, antioxidants, surface modifying agents, minerals and/or nutritional supplementing agents.
  • exemplary sweetening agents include sucrose, maltodextrose, aspartame, sucralose, stevia, xylitol, maltitol and sorbitol.
  • Exemplary food flavoring agents include high fructose corn syrup, hydrolyzed proteins and free amino acids.
  • Exemplary antimicrobial agents include sodium benzoate, ethylenediamine tetra-acetic acid, sulfur dioxide, and sulfites.
  • coatings will typically constitute at least 10 wt% of the coated particle, or at least 20 wt%, or at least 30 wt%. They will typically constitute at most 80 wt% of the coated particle, or at most 60 wt%, or at most 50 wt%.
  • the solid particulate compositions may be used in a number of different applications, for example to produce food products, food additives, nutraceuticals, pharmaceuticals, animal feed products or animal feed additives.
  • the compositions may be incorporated with other food raw materials and suitably processed as needed.
  • suitable food products include microwaved popcorn, popcorn premix, powdered drinks, powdered dried soups, powdered sauces, powdered coffee creamers, bakery foods such as cookies, crackers, biscuits and short breads, cake premixes, dessert premixes and chocolate.
  • the compositions can also be added to seasonings and dietary supplements in the form of tablets, capsules or granules.
  • EXAMPLE 1 Preparation of a solid particulate composition of sunflower oil Sunflower oil blend
  • Eighty grams (80 g) of sunflower oil obtained from a local grocery store) was mixed in a beaker with eleven grams (11 g) Stearic acid (Sigma), five grams (5 g) plant sterols (CardioAidTM plant sterols, Archer Daniels Midland Company, Decatur, IL; hereinafter referred to as "phytosterol") and four grams (4 g) organic Beeswax (Koster Keunen, LLC, Watertown, CT).
  • the beaker containing the oil blend was placed in boiling water until all the fractions completely dissolved, and was then kept warm at 70°C in a water bath.
  • the warm sunflower oil blend was slowly poured into the warm carrageenan/insoluble tricalcium phosphate suspension while agitating, and then the mixture was emulsified for 30 min using an Ultra-thorax homogenizer at about 8000 RPM.
  • Fig. 1 shows the resulting solid particulate composition in the form of dry intact beads in a size range from about 3 to 5 mm, on a piece of parchment paper (Super Perga WS Parchment, Nordicpaper, Greaker, Norway). The image in Fig. 1 was obtained after the beads had been sitting on the parchment paper for 4 hours at 50°C. As shown, the beads remained intact and no leached oil spots could be detected on the parchment.
  • Solid components stearic acid, phytosterols and food grade waxes
  • sunflower oil stearic acid, phytosterols and food grade waxes
  • the blends were cooled and allowed to solidify at room temperature.
  • the solid or paste-like oil blends were observed for phase separation and evaluated for acceptable taste (non-waxy mouth feel).
  • the solid blends were maintained at about 50°C and observed for structure change or phase separation. The results are presented in Table 1.
  • Table 1 Stability of various oil blends at room temperature, elevated temperature (50°C) and microwave cooking for 2 min.
  • Samples 2, 8, 9 and 10 were stable and had acceptable taste under the described test conditions. It was surprisingly found that beeswax performed better in the oil blend than carnauba wax, but a waxy mouth feel was noticeable at higher than 5 wt% incorporation in the oil blend.
  • Oil blend Sample 8 from Example 2 was emulsified in the hydrocolloid solutions and solid particulate
  • compositions of the oil blend were prepared as described in Example 1.
  • the resulting dry compositions were evaluated according to the following parameters: 1) Staining of parchment paper with oil spots of compressed or non-compressed dry composition at temperatures up to 50°C.
  • Oil blend Sample 8 from Example 2 was emulsified in the hydrocolloid systems, and solid particulate compositions of the oil blend were prepared using the processing steps described in Example 1. The resulting dry compositions were evaluated as described in Example 3.
  • insoluble tricalcium phosphate in the dry composition (Sample 2) dramatically improved stability and palatability.
  • the optimal content of insoluble calcium salts in the dry composition was higher than 3.4 wt% but less than 6.8 wt%.
  • Insoluble tricalcium phosphate concentrations of 6.8 wt% and higher produced dry particles with surfaces free of oil, but the oil was not released after microwaving for 2 min.
  • concentrations of 3.4 wt% and lower produced unstable emulsions and after drying the particle surface was very oily.
  • Sample 2 of Table 5 was mixed with popcorn seeds at a ratio of 1 : 2 and microwaved for 2 min.
  • the resulting popcorn had very acceptable taste, and Fig. 4 shows that it appeared white and clean with no charring or noticeable remnants of non-oily ingredients.
  • a microwaveable popcorn bag containing the following composition was prepared. Solid particulate
  • the bag was sealed and cooked in a microwave oven. After about 2 min microwaved popcorn was prepared .
  • a powder drink having the following composition is prepared.
  • the solid particulate composition is as described in Sample 3 of Table 4, except that the sunflower oil is replaced by cocoa butter and 4.4 wt% of Ca 3 (P0 4 ) 2 is used.
  • a corn soup powder having the following composition is prepared.
  • the solid particulate composition is as described in Sample 3 of Table 4, except that 4.4 wt% of Ca 3 (P0 4 ) 2 is used.
  • a powdered coffee-creamer having the following composition is prepared.
  • the solid particulate composition is as described in Sample 3 of Table 4, except that 4.4 wt% of Ca 3 (PQ 4 )2 is used.
  • the below-described raw materials are mixed and the resulting mixture is rolled out into a thickness of about 3 to 5 mm and then cut with a cookie cutter.
  • the resulting pieces are baked in an oven at 180°C for 15 minutes, whereby biscuits are prepared.
  • a solid particulate composition is prepared as described in Sample 3 of Table 4, except that 4.4 wt% of Ca 3 (P0 4 ) 2 is used and the sunflower oil is replaced with commercially available fish oil.
  • the below-described raw materials are mixed, followed by tableting, whereby fish oil tablets, each 600 mg, are prepared .
  • a solid particulate composition is prepared as described in Sample 3 of Table 4, except that 4.4 wt% of Ca 3 (P0 4 ) 2 is used and 10 wt% of the sunflower oil is replaced with a commercially available 5 wt% concentrated astaxanthin oil.
  • the below-described raw materials are mixed.
  • 5 g wt of water is added as a binder and they are mixed, followed by granulation under stirring, whereby astaxanthin supplement granules are prepared .
  • Fumed silica 0.5g EXAMPLE 12 Moisture barrier and shelf-life extending coating of particles containing fish oil and astaxanthin supplement
  • a solid particulate composition is prepared as described in Sample 3 of Table 4, except that 4.4 wt% of Ca 3 (P0 4 ) 2 is used and the sunflower oil is replaced with a 90/10 wt/wt mixture of fish oil and a commercially available 5 wt% concentrated astaxanthin oil.
  • the particles about 0.5 mm in diameter, are placed in a pan coater and an aqueous solution containing 5 wt% gum acacia, 5 wt% whey protein, 10 wt% dextrose and 2 wt% citric acid is applied through an atomizing nozzle supplied with air or nitrogen at 50°C and 15 psig.
  • the particles are gently tumbled in the coating pan at about 50 RPM while the coating solution is metered to the atomizing nozzle using a peristaltic metering pump.
  • the coated particles are dried until the residual moisture is less than 2 wt%.
  • the dry particulate product has a barrier coat equal to about 20 wt% of the final mass of the coated particle.

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Abstract

La présente invention concerne une composition particulaire qui comprend des particules d'une matrice qui comprend un ou plusieurs hydrocolloïdes, chacune des particules de la matrice contenant une ou plusieurs sous-particules intégrées comprenant chacune un mélange solidifié d'une ou plusieurs huiles comestibles avec un composant solide choisi dans le groupe constitué d'un ou plusieurs composés gras solides, de phytostérols, de cires et de combinaisons de ceux-ci. Le mélange peut facultativement comprendre des composants supplémentaires. Les sous-particules sont chacune stabilisées avec des particules d'un ou plusieurs sels métalliques insolubles, les une ou plusieurs huiles comestibles constituent au moins 50 % en poids de la composition particulaire, et les particules de la composition sont solides à 23 °C. L'invention concerne en outre un procédé de fabrication des particules.
PCT/US2015/017200 2014-02-26 2015-02-24 Compositions particulaires solides comprenant des huiles comestibles WO2015130631A1 (fr)

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WO2018108267A1 (fr) * 2016-12-14 2018-06-21 Symrise Ag Système de distribution d'additifs alimentaires et sa préparation
US20180344794A1 (en) * 2015-05-22 2018-12-06 Team Foods Colombia S.A. Composition for treatment of oxidative stress and cardiovascular disease
CN109965029A (zh) * 2017-12-28 2019-07-05 丰益(上海)生物技术研发中心有限公司 油脂添加剂、其制备方法、包含其的油脂组合物及其制备方法
WO2019240568A1 (fr) * 2018-06-14 2019-12-19 Centro De Investigación En Química Aplicada Procédé d'obtention de particules poreuses au moyen d'un processus hybride de pulvérisation par séchage-refroidissement

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EP1925211A1 (fr) * 2006-11-27 2008-05-28 Friesland Brands B.V. Procédé de préparation d'huiles poudrées
US20080305239A1 (en) * 2004-09-02 2008-12-11 Quest International Services, B.V. Heat Stable Flavouring Compositions
US20110039002A1 (en) * 2008-01-18 2011-02-17 Daniel Verkoeijen Spray-dried emulsion
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US5785976A (en) * 1993-03-05 1998-07-28 Pharmacia & Upjohn Ab Solid lipid particles, particles of bioactive agents and methods for the manufacture and use thereof
US7141265B2 (en) * 2002-02-18 2006-11-28 Kao Corporation Oil/fat powder
US20080305239A1 (en) * 2004-09-02 2008-12-11 Quest International Services, B.V. Heat Stable Flavouring Compositions
EP1925211A1 (fr) * 2006-11-27 2008-05-28 Friesland Brands B.V. Procédé de préparation d'huiles poudrées
US20110039002A1 (en) * 2008-01-18 2011-02-17 Daniel Verkoeijen Spray-dried emulsion
US8609118B2 (en) * 2008-11-19 2013-12-17 Nestec S.A. Solid oil powders

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180344794A1 (en) * 2015-05-22 2018-12-06 Team Foods Colombia S.A. Composition for treatment of oxidative stress and cardiovascular disease
US10716820B2 (en) * 2015-05-22 2020-07-21 Team Foods Colombia S.A. Composition for treatment of oxidative stress and cardiovascular disease
WO2018108267A1 (fr) * 2016-12-14 2018-06-21 Symrise Ag Système de distribution d'additifs alimentaires et sa préparation
CN109965029A (zh) * 2017-12-28 2019-07-05 丰益(上海)生物技术研发中心有限公司 油脂添加剂、其制备方法、包含其的油脂组合物及其制备方法
CN109965029B (zh) * 2017-12-28 2022-07-05 丰益(上海)生物技术研发中心有限公司 油脂添加剂、其制备方法、包含其的油脂组合物及其制备方法
WO2019240568A1 (fr) * 2018-06-14 2019-12-19 Centro De Investigación En Química Aplicada Procédé d'obtention de particules poreuses au moyen d'un processus hybride de pulvérisation par séchage-refroidissement
US11746207B2 (en) 2018-06-14 2023-09-05 Centro De Investigacion En Quimica Aplicada Method for producing porous particles by means of a hybrid process of atomisation via drying-cooling

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