WO2016055905A1 - Composition de graisse de cuisson pulvérisable - Google Patents

Composition de graisse de cuisson pulvérisable Download PDF

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Publication number
WO2016055905A1
WO2016055905A1 PCT/IB2015/057447 IB2015057447W WO2016055905A1 WO 2016055905 A1 WO2016055905 A1 WO 2016055905A1 IB 2015057447 W IB2015057447 W IB 2015057447W WO 2016055905 A1 WO2016055905 A1 WO 2016055905A1
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WO
WIPO (PCT)
Prior art keywords
composition
animal fat
flavour
sprayable
spray
Prior art date
Application number
PCT/IB2015/057447
Other languages
English (en)
Inventor
Rami Reddy BOMMAREDDY
Original Assignee
Bommareddy Rami Reddy
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bommareddy Rami Reddy filed Critical Bommareddy Rami Reddy
Publication of WO2016055905A1 publication Critical patent/WO2016055905A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • 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
    • A23D9/007—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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up

Definitions

  • the invention relates to a cooking fat composition, in particular a cooking fat which has the product attributes of sprayable edible cooking animal fat and a process for making such products.
  • the cooking animal fat spray composition is an edible fat- based spray which may be discharged on cookware/ utensils, such as baking and frying pans and the like spray on food for flavour, in order to reduce the consumption of animal fat.
  • This invention also relates to an article of commerce comprising a spray composition, a container, and a set of instructions associated with the container. This invention helps in substantial reduction of animal fat consumption during cooking process, resulting in lesser fat intake and better human health.
  • Animal edible fat compositions are used in the preparation of cooked foods. Such cooked foods can include, but are not limited to, foods prepared by frying, baking, broiling, roasting, and the like.
  • Examples of edible animal fats are lard, various types of fish oils, butter Oil /ghee (including Low Cholesterol) and whale blubber, Emu / Ostrich Oil. They are obtained from fats in the milk and meat, as well as from under the skin or various parts of an animal.
  • the animal fat has a long shelf- life compared to vegetable oils and needs no refrigeration if kept in an airtight container to prevent oxidation.
  • the animal fats are ideal fat for deep frying because its smoke point (where its molecules begin to break down) is 250 °C (482 °F), which is well above typical cooking temperatures of around 200 °C (392 °F) and above that of most vegetable oils.
  • the animal fats are preferred due to specific flavour and taste.
  • a disadvantage of using animal fat is the high level of saturated fatty acids (SAFA level) and cholesterol in the material. High SAFA levels in the diet have been associated with an increased risk of coronary heart diseases and an increased cholesterol level. In order to achieve the desired flavour and taste with a lower level of Fat intake, quantity of usage can be substantially reduced with spray technology.
  • the present invention relates to an animal fat composition used in the preparation of foods discharged in the form of a spray.
  • the spray composition is an animal fat based spray which may be discharged on cookware to prepare food with lesser consumption of fat / Calories.
  • the present invention is a composition and methods for use in the preparation of foods preferably discharged in the form of spray fat that uses animal fat as its major ingredient.
  • Applicant has invented a spray animal fat composition that delivers excellent taste, aroma and texture to cooked food with substantially less quantity of fat and calories.
  • the spray animal fat composition provides improved anti-stick benefits, improved browning of food during cooking, and less splattering than is typically exhibited by conventional solid animal cooking fats.
  • Exemplary embodiments of the present disclosure are directed towards a sprayable animal fat composition
  • a sprayable animal fat composition comprising: animal fat; solvent (Fluids, Gas or Liquid or Gas in Liquid form); optionally, food grade surfactant;optionally, additives likeFlavours, Oleoresins, antioxidants etc. and optionally, a breaker like a ball or a ring with spokes (fixed on tube or on can interior) which help in breaking the solidified fat when required. It improves the breaking down of the fat faster during shaking.
  • the breaker can be a round ball, a ring with 2-24 spokes or an object with any other suitable shape.
  • the spray animal fat composition comprises more than about 70% animal fat; food grade surfactant like lecithin (from about 0% to 9%) and a solvent with appropriate level of propane, butane, iso-butane (up to about 40%).
  • the spray animal fat composition is dispensed by a metal can or container or Specific grades of Plastic cans that can withstand very high pressures.
  • the edible animal fat provides lubricious mouth feel.
  • the surfactant provides anti-stick and browning characteristics to the composition.
  • the solvent reduces the viscosity of mixture and thus facilitate discharge of composition in the form of spray. The solvent facilitate discharge of very low quantity of fat on a wider surface.
  • Another exemplary embodiment of the invention is directed towards an article of commerce comprising: a spray animal fat composition; a container for containing the composition and a set of instructions associated with the container.
  • the set of instructions direct the user to use an amount of the spray animal fat composition which is sufficient to impart the desired cooking properties.
  • the formulation satisfies the Indian and Global Food laws and related standards for consumption.
  • the set of instructions can be printed material attached directly or indirectly to the container, or alternatively, can be printed, electronic, or broadcast instructions associated with the container.
  • spray animal fat composition refers to compositions useful in preparing cooked foods, including but not limited to cooking animal fat, cooking animal fat sprays.
  • the term "edible animal faf generally refers to fats derived from animal source including but not limited to Butter; Ghee (pronounced differently in different language such as Sanskrit: ghrta, Bengali: 3 ⁇ 4t ghee, Punjabi: ghyo, Hindi: ghl, Maithili/ Nepali: ghyu, Urdu: 3 ⁇ 4_s ghl, Oriya: Q2J gheeo, Marathi/Konkani: tup,
  • Kannada tuppa, Malayalam: 6)(7)Gy ney, Tamil: ney, Telugu: neyyi, Somali: subaag,
  • the edible animal fat can comprise a solid, or a liquid, or a combination of liquid and solid particles.
  • the edible animal fat can also include fats extracted from different parts of animals.
  • surfactant refers to a substance that preferably acts as a non-stick agent within the composition, enabling the composition to be used as a sprayable non-stick cooking composition finding particular application in cooking techniques such as frying.
  • Surfactants may include, but are not limited to: lecithins, derivatives of lecithins, or mixtures thereof.
  • solvent refers to a substance preferably highly soluble in animal fat, fluid in state, gas or liquid or a combination thereof based on temperature and pressure, substantially reducing the viscosity of the composition and helping in discharge of the composition in the form of a spray.
  • references to "instructions in association with” or “instructions associated with” a container means the instructions are either printed on the container itself, on a label on or attached to the container, or presented in a different manner including, but not limited to, brochures, printed advertisements, electronic advertisements, broadcast or internet advertisements, or other media, so as to communicate the set of instructions to a consumer of the composition in the container.
  • the instructions direct the user to use the spray animal fat composition to get desired results.
  • the spray composition comprises edible animal fat, surfactant, solvent, and optionally other ingredients such as a flavouring agent or Oleoresins.
  • the spray fat composition comprises at least about 80%, and preferably at least about 70%, and more preferably at least about 55%, edible animal fat.
  • the animal fats are solid at typical room temperatures at which the compositions are to be used, which is typically ambient room temperature (10°C to 50°C).
  • the edible animal fat component may comprise small levels of vegetable oil, hydrogenated fats and/or oils, partially hydrogenated oils and/or fats and/or its fractions or small levels of other oils or fats.
  • the spray animal fat composition of the present invention comprises a surfactant to reduce the tendency of food to adhere to cooking utensils and to provide browning.
  • the composition comprises no more than about 5% surfactant, preferably no more than about 3% surfactant, and more preferably no more than about 1.5% and even 0% surfactant.
  • the surfactant is selected from one or more of the group consisting of parabens (Yesters of Para Hydroxi Benzoic Acid), Lecithins, Hydroxilated Lecithins, Acetylated Lecithins, Single Pure Component of Lecithins (Including but not limited to Phosphatidycholine, Phosphatidylinisitol, Phosphatidic acid and Phosphate monoglycerides), Monoglycerides, diacetyl tartaric esters of mono- and diglycerides, ethoxylated monoglycerides, acetylated monoglycerides, succinylated monoglycerides, fatty acid esters of polyglycerols, polyethylene glycol fatty acid esters, fatty acid esters of sugar compounds such as sucrose, fatty acid esters of sorbitan, Citric acid esters of mono- and diglycerides, lactylic esters of fatty acids and their
  • Lecithin is a particularly suitable surfactant.
  • Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, and in egg yolk, composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides, and phospholipids (e.g., phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol).
  • the non-toxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant. In emulsions and fat spreads it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavor release.
  • the lecithin component used in this invention may comprise natural and/or synthetic lecithin and/or a modification, derivative or compound thereof.
  • the lecithin component may comprise one or more of hydrolysed, hydroxylated, acetylated or methoxylated lecithin.
  • the lecithin component may comprise a combination of various forms, types and derivatives of lecithin.
  • the preferred lecithin or lecithin-like compounds which can be used include de-oiled lecithin, lysolecithins, phosphatidic acid and its salts, and phosphorylated monoglycerides.
  • the lecithin component may be liquid, particularly at temperatures between 15°C and 35°C.
  • the lecithin component may be non-liquid and may be in the form of a paste and/or may be powdered depending upon its HLB (Hydrophilic to Lipophilic Balance) value.
  • HLB Hydrophilic to Lipophilic Balance
  • the lecithin component in the composition may act as an emulsifier, thus facilitating the creation and maintenance of the composition emulsion.
  • soya, rice bran and sesame lecithin used in the present invention, can also help to reduce the viscosity of the composition, helping to improve the discharge characteristics in the form of spray.
  • the lecithin component is present in an amount between 1 % and 7% by weight of the total composition.
  • the lecithin component is present in amounts between 2% and 6% by weight of the composition.lt has been found that when the lecithin component is present at between 0% (can also be zero)and 9% by weight, the aforesaid advantages can be enjoyed, whilst the compositions are considered to particularly retain an overall visual and organoleptic quality for consumers, good cooking and an efficient and cost effective composition for manufacture.
  • Additives likemasking agents, Terpene Hydrocarbons, Flavours, Oleoresins, Ayurvedic herbal Extracts, Antioxidants, chelating agents, Suitable Edible Acid, Carnosic acid, Citric Acid, Alpha Amino Acid, Artificial and Natural sweeteners, Vitamins, Other Nutrients and minerals, Protein Hydrolysates, reducing compounds and mixtures thereof, can be included in the spray animal fat composition.
  • the additive can range from about 0.2% to about 60% by weight of the total composition.
  • a flavour is selected from one or more of the group consisting of natural and artificial butter flavours, Ghee Flavour, Olive Oil Flavor, Fried Flavor notes, Spicy Flavor (Including but not limited to Cumin, Pepper, Cardimom, Fennel, Curry Leaf, Chilly or combinations thereof ) tangy flavor, Lemon flavor, Garlic flavor, Onion flavor, Ginger Flavor, Herb flavor or Mixtures thereof.
  • An ayurvedic herbal product comprises of at least one of a Terminalia arjuna extract, a brahmi extract, a hemp extract, a Jatamansi extract, a satavari extract, a mint oil, an eucalyptus oil and a neem oil.
  • the animal fat composition with ayurvedic herbal product is for internal consumption as well as external application.
  • Asuitable edible acid such as citric acid
  • a breaker like a ball or a ring with spokes (fixed on tube or on can interior) which helps in breaking the solidified fat when required can be used. It improves the breaking down of the fat faster during shaking.
  • the breaker can be a round ball, a ring with 2-24 spokes or an object with any other suitable shape.
  • a mixture of inert hydrocarbons is used as a Food Grade solvent.
  • the solvent is present at such a level so as to have no detectable taste or aroma or flavor or residue.
  • the spray animal fat composition comprises about 35%, preferably about 25%, and more preferably about 13% mixture of appropriate level of propane, butane and iso-butane.
  • a particularly suitable solvent is a mixture of propane and butane. The solvent reduces the viscosity of spray animal fat composition and thereby facilitates discharge pattern in the form of uniform spray. Nitrous oxide or nitrogen can be used in combination with the above composition based on application.
  • the mixture of appropriate level of propane, butane and iso-butane is highly soluble with animal fat and the residue level is less than 0.1 ppm (In our formulation immediately after Spraying at room temperature). For n-hexane the residue level is 5 ppm after distillation. Therefore, the solvent used in the invention has substantial advantages for human health.
  • the spray animal fat composition is provided in a container having a set of instructions associated therewith.
  • a container having a set of instructions associated therewith.
  • Any container from which the spray animal fat composition can be dispensed by spraying is suitable.
  • Suitable containers include, but are not limited to, containers having metal, glass, plastic, or multilayer constructions, including squeezable constructions, and having spray caps, spray nozzles and plastic-metal valve.It was identified that the Freezing point of the Fat/Oil is reduced after packing the product.
  • the instructions direct the user to use an amount of the spray animal fat composition such that the desired results can be achieved.
  • the instructions are either printed on the container itself, on a label on or attached to the container, or presented in a different manner including, but not limited to, brochures, printed advertisements, electronic advertisements, broadcast or internet advertisements, or other media, so as to communicate the set of instructions to a consumer of the composition in the container.
  • a process for making a sprayable animal fat composition comprises of the following steps of: mixing sufficiently of an animal fat; a solvent comprising at least one of a propane, a butane and an iso- butane; optionally, a surfactant;and optionally, an additive, to form a sprayable animal fat composition that is well blended without any esterification reaction; transferring the sprayable animal fat composition into a container having at least one of a valve and a spray nozzle; and making necessary adjustments so that the sprayable animal fat composition comes out as a spray as required based on application.
  • the solvent is added to the composition in the container once the animal fat along with other ingredients are transferred into the container.
  • the sprayable animal fat composition is preferably discharged at temperatures of 10°C or above, and desirably at temperatures between 22°C and 54°C.
  • the composition is dischargeable at normal or typical household or kitchen room temperatures, the locations at which the compositions are most likely to be used.
  • the above temperatures are considered typical household or kitchen room temperatures, but it will be appreciated that in certain environments the temperatures may be slightly above or below these.
  • the spray animal fat composition may be subjected to preservation treatments such as by one or more of irradiation, sterilization, ultra pressure, vacuum de-aeration, chemical preservation such as using benzoic acid, sorbic acid (or other of their salts and compounds), potassium sorbate, sulphur dioxide, such as sulphites, bisulphites or its compounds, antioxidants and any other suitable method and aseptic filling.
  • preservation treatments such as by one or more of irradiation, sterilization, ultra pressure, vacuum de-aeration, chemical preservation such as using benzoic acid, sorbic acid (or other of their salts and compounds), potassium sorbate, sulphur dioxide, such as sulphites, bisulphites or its compounds, antioxidants and any other suitable method and aseptic filling.
  • the animal fat composition can also be used for spraying on the foods for garnishing, flavour and similar purposes.
  • the Sprayable Animal fat is used as Cooking Spray, Food spray, Flavour Spray, Anti Sticking spray in food preparations or as Healthy spray along with other ingredients.
  • Example 1 A spray animal fat composition containing about 70% Butter/Ghee obtained from buffalo milk, about 5% Soya lecithin, 3% other ingredients, and about 22% butane- propane solvent is prepared by blending the ingredients.
  • the composition is packaged in a metal container with a plastic spray nozzle and a plastic-metal valve.
  • the composition is dispensed into a clean, metal frying pan by discharging the composition into the center of the pan for about 1/2 second. Substantial quantity of fat is reduced in cooking due to using spray technology in cooking instead of normal method.
  • the composition has the appearance of a thin layer or coat of fat. No foaming was observed on the pan surface after spraying.
  • the odor and flavor of the composition during discharging, after discharging, and in finished food products cooked with the composition is that of Butter/Ghee obtained from buffalo milk.
  • the sticking of cooked food on the pan is substantially reduced, compared to the conventional use of fats.
  • the non freezing characteristic even at lower temperatures with required spray characteristics is observed.
  • a spray animal fat composition containing about 65% Lard (Fat from Pig), about 4% Sesame lecithin, 1 % flavour / other additives, and about 30% butane- propane solvent is prepared by blending the ingredients.
  • the composition is packaged in a metal container with a plastic spray nozzle, plastic-metal valve.
  • the composition is dispensed into a clean, baking plate by discharging the composition into the plate uniformly.
  • the composition has the appearance of a thin layer or coat of lard. No foaming was observed on the plate surface after spraying.
  • the odour and flavour of the composition during discharging, after discharging, and in finished food products baked with the composition is that of lard flavour.
  • the sticking of baked product to the plate is substantially reduced, compared to the conventional use of plate greasing fats. It also saves substantial Baking fat from greasing and thus substantially reducing the calories intake. It was observed that the spray composition retained the desirable non-freezing and spray characteristics even at lower temperatures.

Abstract

L'invention concerne une composition alimentaire et de cuisson pulvérisable à base de matières grasses animales qui contient des matières grasses animales comestibles, un tensioactif de qualité alimentaire, un solvant de qualité alimentaire et des ingrédients facultatifs, tels que des agents aromatisants, des ingrédients ayurvédiques ou des extraits. La composition réduit l'adhérence de l'aliment aux ustensiles de cuisson, limite la quantité de matières grasses consommée, procure le goût et l'arôme recherchés et permet une réduction du nombre de calories absorbées. L'invention concerne également un article du commerce comprenant ladite composition pulvérisable, un réservoir enfermant cette composition et un mode d'emploi associé.
PCT/IB2015/057447 2014-10-10 2015-09-29 Composition de graisse de cuisson pulvérisable WO2016055905A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN5102/CHE/2014 2014-10-10
IN5102CH2014 2014-10-10

Publications (1)

Publication Number Publication Date
WO2016055905A1 true WO2016055905A1 (fr) 2016-04-14

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD805728S1 (en) 2016-09-06 2017-12-26 Mars, Incorporated Food product
USD806351S1 (en) 2016-09-06 2018-01-02 Mars, Incorporated Food product

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4188412A (en) * 1978-05-30 1980-02-12 American Home Products Corporation Non-foaming, clear, aerosol vegetable oil compositions containing lecithin, ethyl alcohol and hydrocarbon propellents
WO2004105500A2 (fr) * 2003-05-28 2004-12-09 Conagra Grocery Products Company Composition pulverisable pour batterie de cuisine a base d'huile fractionnee et methode de preparation de produit alimentaire
WO2011051654A1 (fr) * 2009-10-28 2011-05-05 St. Giles Foods Limited Compositions comestibles liquides pulvérisables

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4188412A (en) * 1978-05-30 1980-02-12 American Home Products Corporation Non-foaming, clear, aerosol vegetable oil compositions containing lecithin, ethyl alcohol and hydrocarbon propellents
WO2004105500A2 (fr) * 2003-05-28 2004-12-09 Conagra Grocery Products Company Composition pulverisable pour batterie de cuisine a base d'huile fractionnee et methode de preparation de produit alimentaire
WO2011051654A1 (fr) * 2009-10-28 2011-05-05 St. Giles Foods Limited Compositions comestibles liquides pulvérisables

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD805728S1 (en) 2016-09-06 2017-12-26 Mars, Incorporated Food product
USD806351S1 (en) 2016-09-06 2018-01-02 Mars, Incorporated Food product

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