WO2016199058A1 - Vegetable oils based dressing gel sauce and relative production process - Google Patents
Vegetable oils based dressing gel sauce and relative production process Download PDFInfo
- Publication number
- WO2016199058A1 WO2016199058A1 PCT/IB2016/053397 IB2016053397W WO2016199058A1 WO 2016199058 A1 WO2016199058 A1 WO 2016199058A1 IB 2016053397 W IB2016053397 W IB 2016053397W WO 2016199058 A1 WO2016199058 A1 WO 2016199058A1
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- WIPO (PCT)
- Prior art keywords
- vegetable oils
- mixture
- producing
- oils based
- based gel
- Prior art date
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 84
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 78
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 78
- 238000004519 manufacturing process Methods 0.000 title abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 45
- 230000008569 process Effects 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 34
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 15
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 8
- 238000002844 melting Methods 0.000 claims abstract description 7
- 230000008018 melting Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 6
- 238000001879 gelation Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- QHZLMUACJMDIAE-UHFFFAOYSA-N 1-monopalmitoylglycerol Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)CO QHZLMUACJMDIAE-UHFFFAOYSA-N 0.000 claims description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- 238000002425 crystallisation Methods 0.000 claims description 2
- 230000008025 crystallization Effects 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 229960001109 policosanol Drugs 0.000 claims description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical group CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019871 vegetable fat Nutrition 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 1
- 235000019568 aromas Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 19
- 235000019198 oils Nutrition 0.000 abstract description 19
- 239000000499 gel Substances 0.000 description 64
- 239000000047 product Substances 0.000 description 12
- 239000012071 phase Substances 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- 235000006708 antioxidants Nutrition 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000004006 olive oil Substances 0.000 description 5
- 235000008390 olive oil Nutrition 0.000 description 5
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- 239000001856 Ethyl cellulose Substances 0.000 description 4
- ZZSNKZQZMQGXPY-UHFFFAOYSA-N Ethyl cellulose Chemical compound CCOCC1OC(OC)C(OCC)C(OCC)C1OC1C(O)C(O)C(OC)C(CO)O1 ZZSNKZQZMQGXPY-UHFFFAOYSA-N 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 229920001249 ethyl cellulose Polymers 0.000 description 4
- 229960004667 ethyl cellulose Drugs 0.000 description 4
- 235000019325 ethyl cellulose Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000010791 quenching Methods 0.000 description 4
- 230000000171 quenching effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009466 transformation Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- QHZLMUACJMDIAE-SFHVURJKSA-N 1-hexadecanoyl-sn-glycerol Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)CO QHZLMUACJMDIAE-SFHVURJKSA-N 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 240000007673 Origanum vulgare Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Definitions
- the present invention relates to a vegetable oils based dressing gel sauce.
- the present invention also relates to a process for producing a vegetable oils based dressing gel sauce.
- dressing sauces are a product widely used in the food industry and are normally used for flavoring or garnishing dishes.
- Different dressing sauces are commercially available, most of which are produced by means of emulsification processes, resulting in sauces characterized by the presence of an oily phase and an aqueous phase. Additional ingredients are added to these emulsified sauces to make the emulsion stable hindering the separation between the two phases, aqueous and oily, which naturally tend to separate.
- Some oil transformation techniques from liquid to gel phase are known. These techniques consist in using structuring molecules, called gelators, currently used in the food industry as emulsifiers, capable of forming a network conferring structure to vegetable oils, even at temperatures higher to room temperature. In this way it is possible to vary the physical structure of the original oils without altering their chemical characteristics.
- An organogel, or oleogel is in fact characterized by the presence of a crystal lattice formed by molecules of the gelator in which drops of oil get trapped. In this way, the original oil, usually liquid at room temperature, takes the consistency of a gel.
- this disclosed technique involves the use of non-natural substances, which reduce the properties and healthiness of the product. Furthermore, the production process shown in this known solution does not guarantee the attainment of the gel phase and involves a hand-inspection phase, difficult to apply industrially, and decisive for the effective formation of the gel phase.
- the ethyl-cellulose although having emulsifier and preservative properties, is not suitable for alimentary use, especially in the weaning of babies, because it causes intestinal problems when taken in high concentration .
- the organogelation technique is also used in a product, being an emulsion of water in oil, described in the patent application WO2013111058, De Cindio Bruno et al . , published on August 1 st 2013.
- the organogelation technique is used to increase the consistency of the oily phase, in such a way to obtain the final emulsion as an alternative to margarines that are now commercially available.
- the water content determines the need for preservatives and stabilizing substances, that reduce the percentage of oils and the quality of the obtained sauce.
- Purpose of the present invention is to provide a vegetable oils based dressing gel sauce and the relative production process, which allow to obtain a high quality gel sauce devoid of water and practical to use, having therefore, characteristics such as to overcome the limits which still affect the existing dressing sauces with reference to the known technique.
- Further purpose of the present invention is to provide a vegetable oils based dressing gel sauce which allows to reduce the specific volume to a minimum value, given the quantity of oils present and the capacity of dressing.
- purpose of the present invention is to provide a vegetable oils based dressing gel sauce that is stable, storable for long periods in gel phase without needing the addition of chemical additives.
- purpose of the present invention is to provide a production process for producing vegetable oils based dressing gel sauce that allows low energy costs and that is economical, simple and efficient.
- object of the present invention is to provide a process for producing vegetable oils based dressing gel sauce and gel sauce devoid of water, which can be easily industrialized and which allows a high yield.
- a process for producing vegetable oils based dressing gel sauce is provided, as defined in claim 1.
- a vegetable oils based dressing gel sauce is provided, as defined in claim 12.
- Figure 2 shows a schematic view of a first embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention
- Figure 3 shows a schematic view of a second embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention
- FIG. 4 shows a schematic view of a third embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention.
- the process for producing vegetable oils based dressing gel sauce is made starting from alimentary oils, additives and spicy so as to obtain a varied and complete dressing, then transformed into gels using the physical process of organogelation.
- the process for producing vegetable oils based dressing gel sauce comprises the steps: - 1 of forming a mixture of vegetable oils mixing the vegetable oils with an antioxidant substance and with at least one low molecular weight organogelator , having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C)
- the step 1 comprises the step of mixing vegetable oils selected from: olive oil, rice oil and sunflower oil.
- the vegetable oils based dressing gel sauce is devoid of solid vegetable fats which are known to be unhealthy and worsen the nutritional characteristics of the condiment.
- the low molecular weight organogelator is a monoglyceride or a mixture of monoglycerides.
- the monoglycerides can be a mixture of monostearin and monopalmitin (or glyceryl monostearate and glyceryl monopalmitate ) .
- the low molecular weight organogelator is policosanol.
- the antioxidant substance used in step 1 is the vitamin E.
- the low molecular weight organogelator used is a mixture of organogelator and the temperature in step 1 is comprised in the range (Tf+5°C) and (Tf+20°C) where Tf is, in that case, the melting point of the organogelator having higher melting point present in the mixture.
- the temperature range used in step 1 allows do not oxidize and do not alter the chemical, organoleptic and nutritional characteristics of the sauce.
- the process comprises a step 2 of first cooling, a step 3 of adding flavorings preceding a step 4 of second cooling.
- the step 2 comprises the step of lowering the temperature of the vegetable oils mixture to a value comprised between (Tg +5°C) and (Tg+10°C) where Tg is the gelation and / or crystallization temperature of the vegetable oils mixture itself .
- the addition of flavorings or spices after the step 2 prevents to damage any flavorings composed of thermolabile molecules .
- the mixture 1 obtained in step 1 comprises a quantity of vegetable oils comprised between 90% and 99.9% by weight, a quantity of low molecular weight organogelator comprised between 0.1% and 10% by weight, a quantity of antioxidants comprised between 0% and 0.1% by weight and a quantity of flavorings and / or spices between 0 and 2% by weight.
- the production process comprises the steps :
- the production process comprises:
- the temperature of the steps 1' and 1'' is equal to the temperature of the step 1.
- the step 3 comprises adding spices.
- the steps 4, 4' and 4'' comprise subjecting the vegetable oils mixture obtained in the previous step to a sudden cooling, or quenching, at a process temperature comprised between 4° C and 25° C.
- the step of cooling, or quenching can be achieved by immersion of the vegetable oils mixture in a thermostated fluid at the selected process temperature, in the range comprised between 4° C and 25° C.
- the step of cooling, or quenching is realized within cold stores at a temperature comprised between 4° C and 10° C.
- the step of cooling, or quenching allows the formation of aggregates which constitute the gel.
- the step 5 comprises the step of maturing the gel at a temperature of 25° C, for a period of time comprised between 24 and 72 hours .
- the duration of the step of maturing the gel varies as a function of the quantity and type of low molecular weight organogelator present in the initial mixture of oils and in function of the quantity of dressing gel sauce to be prepared .
- the step 6 may precede the step 4, so as to start the formation of gel directly inside the packing of the final sauce produced.
- a first example of embodiment of the invention is: Extra virgin
- a third example of embodiment of the invention is: Extra virgin
- the vegetable oils based dressing gel sauce can be varied starting from the simple formulation of the gel oil and reaching to multiple variants by means of different types of flavorings and their combinations.
- vegetable oils different from the original mixture of vegetable oils can be added, in order to adjust the consistency of the product and to expand the possible applications .
- the gel structure of the sauce according to the invention allows the addition of nutraceuticals additives reaching to the production of sauces in gels as functional foods.
- the transformations that are performed during the process are physical, therefore they do not alter the quality of the raw materials used.
- the Applicant has carried out laboratory tests and rheological measurements which shows that on a sample of 100 oleogel prepared according to the process reported in the patent application WO2014004018, only 71 specimens have actually reached a gel consistency, while 100 specimens of 100 of vegetable oils based dressing gel sauce according to the present invention, using organic gelation substances with low molecular weight (monoglycerides of fatty acids) and prepared according to the production process of the present invention, showed final consistency of a gel type (phase angle less than 45° from rheological measurements on small amplitude oscillatory regime) .
- the production process of the dressing gel sauce of the present invention is easily industrializable and ensures the obtaining of the final product .
- the Applicant has carried out an evaluation of the quantity of vegetable oils based dressing gel sauce according to the invention to be used to season a dish, for example a salad. It has, thus, been able to verify that, with respect to 12 g of seasoning present in known single- dose sachets used for seasoning, it is sufficient to employ a quantity of 8 g of the present vegetable oils based dressing gel sauce, according to the invention.
- the vegetable oils based dressing gel sauce according to the invention is uniformly distributed on the foods with known seasoning sauces accumulate on the bottom of the food container.
- the Applicant has also estimated experimentally that the vegetable oils based dressing gel sauce according to the invention has a lower specific volume of 7-10% with compared to the specific volume of vegetable oils in liquid phase used for its production.
- the reduction of the specific volume of a dressing sauce for the same quantity of food, and hence the same content of oils allows to reduce the costs related to the transport and to the production of dressing sauce according to the invention.
- the Applicant has verified that the high consistency of the produced sauce does not hinder the seasoning of foods, as the physical bonds present in the structure of the product can be easily broken by mechanical stirring, for example for mixing, or by heating, for example using the heat of the hot food to be seasoned.
- Experimental tests conducted by the Applicant shows that the rheological behavior of the gel dressing sauce according to the invention is characterized by dynamic moduli G' and G" greater than those observed in samples of commercial known sauces.
- G' and G greater than those observed in samples of commercial known sauces.
- commercial known sauces have values of G' and G" that remain constant with varying temperature, respectively with values of about lOOOOPa and lOOOPa.
- the vegetable oils based gel dressing sauce according to the invention presents values of G' and G" close to 5000Pa and 50000 Pa up to temperature of 50°C. Above this temperature the rheological behavior of the gel dressing sauce changes and G' , G" values rapidly decrease.
- the gel dressing sauce according to the present invention maintain gel phase at room temperature while, when in use is poured on a hot dish, its viscosity decrease allowing optimal dressing of the food.
- the vegetable oils based dressing gel sauce returns to the liquid state in use, by mixing or heating, allowing the uniform distribution of the seasoning on the food.
- the mechanical agitation resulting for example from shipping and warming to room temperature and up to 50° C, are not sufficient to break the physical bonds present in the gel structure of the sauce according to the invention, which remains permanently as a gel until used.
- the stability over time is optimized thanks to the composition of the sauce and to the production process according to the invention.
- the stability was verified by the Applicant, by means of rheological and microbiological tests .
- the absence of water in the dressing gel sauce allows to obtain a stable and safe product, without the need to add preservatives or stabilizers.
- E vitamin as antioxidant substance it's possible to stabilize the dressing gel sauce and the oils contained in the sauce.
- Another advantage of vegetable oils based dressing sauce and the relative production process according to the invention is that it allows the use also by people with celiac disease and vegans, thanks to the content of 100% vegetable substances.
- a further advantage of the vegetable oils based dressing sauce and the relative production process according to the invention is to be easily industrialized and allow high yields.
- studies carried out by the Applicant on samples of gel sauces produced according to the process of the present invention and samples produced according to different procedures and employing structuring substances as ethyl-cellulose, are reported .
- the 100% of samples produced by the production process according to the invention shows rheological behavior of a gel, promoting the industrialization of the process.
- samples produced using ethyl-cellulose needs a hand-verification of gelation, resulting difficult to apply industrially and showing 71% yield, lower than the 100% showed by the production process according to the invention.
- a reduced specific volume product is obtained with high ability to uniformly season the food that appears to be, also thanks to the single-dose packaging, particularly advantageous in catering, such as fast food and canteens, and in a variety of restoration circuits on transport lines, such as planes, trains, space supply.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Process for producing a vegetable oils based gel dressing sauce comprising the steps: - (1, 1', 1'') of forming a mixture of vegetable oils; - (4, 4', 4'') of cooling; - (5, 5', 5'') of maturing a gel starting from the mixture of vegetable oils; - (6, 6', 6'') of packaging the resulting sauce; In which the step (1, 1', 1") of forming a mixture of vegetable oils comprises mixing the vegetable oils with an antioxidant substance and with at least one low molecular weight organogelator, having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C). In a different production process, also claimed, the cooling step (6, 6`, 6``) precedes the cooling step (4, 4`, 4``). Claims are directed to the gel dressings obtainable by the said process and inclduing 90-99.9% oils and 0.1 to 10% organogelator.
Description
DESCRIPTION
"Vegetable oils based dressing gel sauce and relative production process"
~k ~k ~k
The present invention relates to a vegetable oils based dressing gel sauce.
The present invention also relates to a process for producing a vegetable oils based dressing gel sauce.
As is known, dressing sauces are a product widely used in the food industry and are normally used for flavoring or garnishing dishes. Different dressing sauces are commercially available, most of which are produced by means of emulsification processes, resulting in sauces characterized by the presence of an oily phase and an aqueous phase. Additional ingredients are added to these emulsified sauces to make the emulsion stable hindering the separation between the two phases, aqueous and oily, which naturally tend to separate.
Some examples of these known solutions are described for example in the patent application US2011/0045125 published on February 24th, 2011 on behalf of LIPID NUTRITION BV, and in the patent application WO2009002371 published on December 31, 2008 on behalf of Magliba Cecille .
These known solutions suffer of the problems of including a wide range of ingredients, such as thickeners and/or gelling of the aqueous phase, preservatives and stabilizers and of not being able to be distributed uniformly on the dish to be dressed.
To overcome these problems and improve the distribution of sauces, a solution is to use gel sauces.
Some oil transformation techniques from liquid to gel phase are known. These techniques consist in using structuring molecules, called gelators, currently used in the food industry as emulsifiers, capable of forming a network conferring structure to vegetable oils, even at temperatures higher to room temperature. In this way it is possible to vary the physical structure of the original oils without altering their chemical characteristics. An organogel, or oleogel, is in fact characterized by the presence of a crystal lattice formed by molecules of the gelator in which drops of oil get trapped. In this way, the original oil, usually liquid at room temperature, takes the consistency of a gel.
An oleogel production technique is disclosed in the patent application WO2014004018 published on January 3rd, 2014 by Dow Global Technologies LLC. This known solution
provides the use of ethyl-cellulose as specific organogelator, which is a synthetic polymer.
Thus, this disclosed technique involves the use of non-natural substances, which reduce the properties and healthiness of the product. Furthermore, the production process shown in this known solution does not guarantee the attainment of the gel phase and involves a hand-inspection phase, difficult to apply industrially, and decisive for the effective formation of the gel phase.
Furthermore, the ethyl-cellulose, although having emulsifier and preservative properties, is not suitable for alimentary use, especially in the weaning of babies, because it causes intestinal problems when taken in high concentration .
The organogelation technique is also used in a product, being an emulsion of water in oil, described in the patent application WO2013111058, De Cindio Bruno et al . , published on August 1st 2013. In this known solution, the organogelation technique is used to increase the consistency of the oily phase, in such a way to obtain the final emulsion as an alternative to margarines that are now commercially available.
However, all these solutions and commercially known dressing sauces are not products primarily based on
vegetable oils. In fact, in these products, the content of vegetable oils is less than 90%. Therefore, these known products whilst conferring a gel structure to oils, cannot be defined completely natural, containing the additional ingredients that change the characteristic of naturalness.
Moreover, when the known products are emulsions, the water content determines the need for preservatives and stabilizing substances, that reduce the percentage of oils and the quality of the obtained sauce.
Furthermore, known production processes of dressing gel sauces provide the achievement of high process temperatures, involving high energy costs and risk to damage the nutritive and organoleptic properties of the oils and of the components used.
Purpose of the present invention is to provide a vegetable oils based dressing gel sauce and the relative production process, which allow to obtain a high quality gel sauce devoid of water and practical to use, having therefore, characteristics such as to overcome the limits which still affect the existing dressing sauces with reference to the known technique.
Further purpose of the present invention is to provide a vegetable oils based dressing gel sauce which allows to
reduce the specific volume to a minimum value, given the quantity of oils present and the capacity of dressing.
Furthermore, purpose of the present invention is to provide a vegetable oils based dressing gel sauce that is stable, storable for long periods in gel phase without needing the addition of chemical additives.
Furthermore, purpose of the present invention is to provide a production process for producing vegetable oils based dressing gel sauce that allows low energy costs and that is economical, simple and efficient.
Lastly, object of the present invention is to provide a process for producing vegetable oils based dressing gel sauce and gel sauce devoid of water, which can be easily industrialized and which allows a high yield.
According to the present invention, a process for producing vegetable oils based dressing gel sauce is provided, as defined in claim 1.
According to the present invention, a vegetable oils based dressing gel sauce is provided, as defined in claim 12.
For a better understanding of the present invention it is now described a preferred embodiment, purely by way of non-limiting example, with reference to the accompanying drawings, in which:
- Figure 1 shows a schematic view of a process for producing vegetable oils based dressing gel sauce, according to the invention;
Figure 2 shows a schematic view of a first embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention;
Figure 3 shows a schematic view of a second embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention;
- Figure 4 shows a schematic view of a third embodiment of the process for producing vegetable oils based dressing gel sauce, according to the invention.
With reference to these figures and, in particular, to Figure 1, a process for producing vegetable oils based dressing gel sauce is shown, according to the invention.
The process for producing vegetable oils based dressing gel sauce is made starting from alimentary oils, additives and spicy so as to obtain a varied and complete dressing, then transformed into gels using the physical process of organogelation.
More in detail, according to a first embodiment, the process for producing vegetable oils based dressing gel sauce comprises the steps:
- 1 of forming a mixture of vegetable oils mixing the vegetable oils with an antioxidant substance and with at least one low molecular weight organogelator , having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C)
- 4 of cooling;
- 5 of maturing a gel from the mixture of vegetable oils;
- 6 of packaging.
According to an aspect of the invention, the step 1 comprises the step of mixing vegetable oils selected from: olive oil, rice oil and sunflower oil.
Advantageously according to the invention the vegetable oils based dressing gel sauce, according to a first embodiment of the invention, is devoid of solid vegetable fats which are known to be unhealthy and worsen the nutritional characteristics of the condiment.
According to an aspect of the invention, the low molecular weight organogelator is a monoglyceride or a mixture of monoglycerides.
In particular, according to an aspect of the invention, the monoglycerides can be a mixture of
monostearin and monopalmitin (or glyceryl monostearate and glyceryl monopalmitate ) .
According to another aspect of the invention, the low molecular weight organogelator is policosanol.
According to an aspect of the invention, the antioxidant substance used in step 1 is the vitamin E.
According to an aspect of the invention, the low molecular weight organogelator used is a mixture of organogelator and the temperature in step 1 is comprised in the range (Tf+5°C) and (Tf+20°C) where Tf is, in that case, the melting point of the organogelator having higher melting point present in the mixture.
Advantageously, the temperature range used in step 1 allows do not oxidize and do not alter the chemical, organoleptic and nutritional characteristics of the sauce.
According to a first embodiment of the process, as shown in the figure 2, the process comprises a step 2 of first cooling, a step 3 of adding flavorings preceding a step 4 of second cooling.
According to an aspect of the invention, the step 2 comprises the step of lowering the temperature of the vegetable oils mixture to a value comprised between (Tg +5°C) and (Tg+10°C) where Tg is the gelation and / or
crystallization temperature of the vegetable oils mixture itself .
Advantageously according to the invention, the addition of flavorings or spices after the step 2 prevents to damage any flavorings composed of thermolabile molecules .
According to another aspect of the invention, the mixture 1 obtained in step 1 comprises a quantity of vegetable oils comprised between 90% and 99.9% by weight, a quantity of low molecular weight organogelator comprised between 0.1% and 10% by weight, a quantity of antioxidants comprised between 0% and 0.1% by weight and a quantity of flavorings and / or spices between 0 and 2% by weight.
According to a second embodiment of the invention, as shown in figure 3, if the quantity of flavorings and / or spices is equal to 0%, the production process comprises the steps :
- 1' of forming a mixture of vegetable oils with an antioxidant substance and with at least a low molecular weight organogelator, having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C) ;
- 4 ' of cooling;
- 5' of maturing a gel from the mixture of vegetable oils; and
- 6' of packaging.
According to a third embodiment of the invention, as shown in figure 4, in the case the low molecular weight organogelator having high gelation temperature, near to the temperature of forming a vegetable oils mixture, the production process comprises:
- 1'' of forming a mixture of vegetable oils and an antioxidant substance and low molecular weight organogelator, having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C) ;
- 3'' of adding flavorings;
- 4 ' ' of cooling;
- 5'' of maturing a gel from the mixture of vegetable oils;
- 6'' of packaging.
According to an aspect of the invention, the temperature of the steps 1' and 1'' is equal to the temperature of the step 1.
According to another aspect of the invention, the step 3 comprises adding spices.
According to an aspect of the invention, the steps 4, 4' and 4'' comprise subjecting the vegetable oils mixture obtained in the previous step to a sudden cooling, or quenching, at a process temperature comprised between 4° C and 25° C.
According to another aspect of the invention, the step of cooling, or quenching, can be achieved by immersion of the vegetable oils mixture in a thermostated fluid at the selected process temperature, in the range comprised between 4° C and 25° C.
According to another aspect of the invention, the step of cooling, or quenching, is realized within cold stores at a temperature comprised between 4° C and 10° C.
Advantageously according to the invention, the step of cooling, or quenching, allows the formation of aggregates which constitute the gel.
According to an aspect of the invention, the step 5 comprises the step of maturing the gel at a temperature of 25° C, for a period of time comprised between 24 and 72 hours .
According to another aspect of the invention, the duration of the step of maturing the gel varies as a function of the quantity and type of low molecular weight organogelator present in the initial mixture of oils and in
function of the quantity of dressing gel sauce to be prepared .
According to an aspect of the invention, the step 6 may precede the step 4, so as to start the formation of gel directly inside the packing of the final sauce produced.
The process described is, in all its steps, necessary and functional for the obtainment of the gel dressing sauce of the present invention.
The general formulation of the dressing sauces, according to the invention, with the relative composition ranges of the ingredients is given below:
A first example of embodiment of the invention is:
Extra virgin
olive oil 96.4
Organic gelation
substance
(monoglycerides
of fatty acids) 3.5
antioxidants 0.1
A second example of embodiment of the invention is:
A third example of embodiment of the invention is:
Extra virgin
olive oil 84.9
Rice Oil 10
oregano flavor 1
Organogelator
(monoglycerides
of fatty acids) 4
antioxidants 0.1
Finally, a fourth example of embodiment of the invention is
Advantageously according to the invention, the vegetable oils based dressing gel sauce can be varied
starting from the simple formulation of the gel oil and reaching to multiple variants by means of different types of flavorings and their combinations. For example, vegetable oils different from the original mixture of vegetable oils can be added, in order to adjust the consistency of the product and to expand the possible applications .
Advantageously according to the invention, the gel structure of the sauce according to the invention allows the addition of nutraceuticals additives reaching to the production of sauces in gels as functional foods.
Advantageously according to the invention, the transformations that are performed during the process are physical, therefore they do not alter the quality of the raw materials used.
The Applicant has carried out laboratory tests and rheological measurements which shows that on a sample of 100 oleogel prepared according to the process reported in the patent application WO2014004018, only 71 specimens have actually reached a gel consistency, while 100 specimens of 100 of vegetable oils based dressing gel sauce according to the present invention, using organic gelation substances with low molecular weight (monoglycerides of fatty acids) and prepared according to the production process of the
present invention, showed final consistency of a gel type (phase angle less than 45° from rheological measurements on small amplitude oscillatory regime) .
Advantageously, the production process of the dressing gel sauce of the present invention is easily industrializable and ensures the obtaining of the final product .
The Applicant has carried out an evaluation of the quantity of vegetable oils based dressing gel sauce according to the invention to be used to season a dish, for example a salad. It has, thus, been able to verify that, with respect to 12 g of seasoning present in known single- dose sachets used for seasoning, it is sufficient to employ a quantity of 8 g of the present vegetable oils based dressing gel sauce, according to the invention.
Advantageously, the vegetable oils based dressing gel sauce according to the invention, is uniformly distributed on the foods with known seasoning sauces accumulate on the bottom of the food container.
The Applicant has also estimated experimentally that the vegetable oils based dressing gel sauce according to the invention has a lower specific volume of 7-10% with compared to the specific volume of vegetable oils in liquid phase used for its production.
Advantageously, the reduction of the specific volume of a dressing sauce for the same quantity of food, and hence the same content of oils, allows to reduce the costs related to the transport and to the production of dressing sauce according to the invention.
Moreover, the Applicant has verified that the high consistency of the produced sauce does not hinder the seasoning of foods, as the physical bonds present in the structure of the product can be easily broken by mechanical stirring, for example for mixing, or by heating, for example using the heat of the hot food to be seasoned. Experimental tests conducted by the Applicant shows that the rheological behavior of the gel dressing sauce according to the invention is characterized by dynamic moduli G' and G" greater than those observed in samples of commercial known sauces. In particular, by means of time cure test, with increasing and decreasing of the temperature in the range 25°C - 60°C, it was shown that commercial known sauces have values of G' and G" that remain constant with varying temperature, respectively with values of about lOOOOPa and lOOOPa. Instead, the vegetable oils based gel dressing sauce according to the invention presents values of G' and G" close to 5000Pa and 50000 Pa up to temperature of 50°C. Above this temperature the
rheological behavior of the gel dressing sauce changes and G' , G" values rapidly decrease.
Advantageously, the gel dressing sauce according to the present invention maintain gel phase at room temperature while, when in use is poured on a hot dish, its viscosity decrease allowing optimal dressing of the food.
Advantageously according to the invention, the vegetable oils based dressing gel sauce returns to the liquid state in use, by mixing or heating, allowing the uniform distribution of the seasoning on the food.
Still advantageously, the mechanical agitation resulting for example from shipping and warming to room temperature and up to 50° C, are not sufficient to break the physical bonds present in the gel structure of the sauce according to the invention, which remains permanently as a gel until used.
With the vegetable oils based dressing gel sauce according to the invention a not emulsified product is obtained, which does not contain any amount of water, and consisting entirely of vegetable oils aggregates in gel form and stable in terms of texture even at room temperature .
The stability over time is optimized thanks to the composition of the sauce and to the production process
according to the invention. The stability was verified by the Applicant, by means of rheological and microbiological tests .
Advantageously according to the invention, the absence of water in the dressing gel sauce allows to obtain a stable and safe product, without the need to add preservatives or stabilizers.
The Applicant has performed experiments proofing the antioxidant effect obtained by adding the E vitamin to pure olive oil. Experimental results show how peroxides number (PV) varies with time in samples containing vitamin E and samples of pure olive oil. A stationary value is reached for both types of samples after about 60 minutes. This stationary value for the sample of pure oil, after 2.5 hours at 70°C, is higher that the value, of 20meq of active oxygen per kg of oil, allowed by European Law [Reg. CEE 2568/91] .
Advantageously, using the E vitamin as antioxidant substance it's possible to stabilize the dressing gel sauce and the oils contained in the sauce.
Furthermore, with the vegetable oils based dressing sauce and the relative production process according to the invention a complete and uniform seasoning is obtained,
employing seasoning quantities lower than those commonly used, thus minimizing the waste.
Another advantage of vegetable oils based dressing sauce and the relative production process according to the invention is that it allows the use also by people with celiac disease and vegans, thanks to the content of 100% vegetable substances.
A further advantage of the vegetable oils based dressing sauce and the relative production process according to the invention is to be easily industrialized and allow high yields. In that regard, studies carried out by the Applicant on samples of gel sauces produced according to the process of the present invention and samples produced according to different procedures and employing structuring substances as ethyl-cellulose, are reported .
Advantageously, the 100% of samples produced by the production process according to the invention, shows rheological behavior of a gel, promoting the industrialization of the process. Instead, samples produced using ethyl-cellulose needs a hand-verification of gelation, resulting difficult to apply industrially and showing 71% yield, lower than the 100% showed by the production process according to the invention.
Advantageously, with the vegetable oils based dressing sauce and the relative production process according to the invention a reduced specific volume product is obtained with high ability to uniformly season the food that appears to be, also thanks to the single-dose packaging, particularly advantageous in catering, such as fast food and canteens, and in a variety of restoration circuits on transport lines, such as planes, trains, space supply.
Finally, it is clear that the vegetable oils based dressing sauce and the relative production process described and illustrated herein can be modified without departing from the scope of the present invention, as defined in the appended claims.
Claims
1. Process for producing a vegetable oils based gel dressing sauce comprising the steps:
- (1, 1', 1'') of forming a mixture of vegetable oils;
- (4, 4 ' , 4 ' ' ) of cooling;
(5, 5', 5'') of maturing a gel starting from the mixture of vegetable oils;
- (6, 6', 6'') of packaging the resulting sauce;
Characterized in that the step (1, 1', 1'') of forming a mixture of vegetable oils comprises mixing the vegetable oils with an antioxidant substance and with at least one low molecular weight organogelator, having a melting temperature Tf, at a mixing temperature comprised in the range (Tf + 5° C) and (Tf + 20°C) .
2. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that the step (1) is followed by a step (2) of a first cooling followed by a step (3) of adding flavorings.
3. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in the step (1'') is followed by a step (3'') of adding flavorings and spices, or only spices.
4. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that
- 1 -
the low molecular weight organogelator is a monoglyceride or a mixture of monoglycerides.
5. Process for producing a vegetable oils based gel dressing sauce according to claim 4, characterized in that the mixture of monoglycerides is a mixture of monostearin and monopalmitin .
6. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that the low molecular weight organogelator is policosanol.
7. Process for producing a vegetable oils based gel dressing sauce according to claim 2, characterized in that the step (2) comprises the step of lowering the temperature of the mixture resulting from step (1), having a gelation and / or crystallization temperature Tg, to a value comprised between (Tg +5°C) and (Tg+10°C) .
8. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that the step (4, 4', 4'') comprises the step of subjecting the obtained mixture in the previous step to a sudden cooling at a process temperature comprised between 4° C and 25° C.
9. Process for producing a vegetable oils based gel dressing sauce according to claim 8, characterized in that the step of sudden cooling is realized by immersion of the
- 2 -
mixture in a thermostated fluid at a process temperature comprised between 4° C and 25° C.
10. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that the step (5, 5', 5'') comprises the step of performing the aging of the gel at a temperature of 25°C, for a period of time comprised between 24 and 72 hours.
11. Process for producing a vegetable oils based gel dressing sauce according to claim 1, characterized in that the step (6, 6', 6'') precedes the step (4, 4', 4'') ·
12. Vegetable oils based gel dressing sauce according to any of claims 1-11, comprising a quantity by weight of:
vegetable oils and fat, or only vegetable oils, comprised between 90% and 99.9%;
- low molecular weight organogelator comprised between
0.1% and 10%; and
- antioxidants comprised between 0 and 0.1%.
13. Vegetable oils based gel dressing sauce according to claim 12, characterized in further comprising a quantity by weight of aromas comprised between 0 and 2%.
- 3 -
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102015000022692 | 2015-06-11 | ||
| ITUB20151225 | 2015-06-11 | ||
| IT102016000059064 | 2016-06-09 | ||
| ITUB20164222 | 2016-06-09 |
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| Publication Number | Publication Date |
|---|---|
| WO2016199058A1 true WO2016199058A1 (en) | 2016-12-15 |
Family
ID=57498699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2016/053397 WO2016199058A1 (en) | 2015-06-11 | 2016-06-09 | Vegetable oils based dressing gel sauce and relative production process |
Country Status (1)
| Country | Link |
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| WO (1) | WO2016199058A1 (en) |
Citations (7)
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|---|---|---|---|---|
| US6156369A (en) * | 1999-01-04 | 2000-12-05 | Eger; Shaul | Food spreads |
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| US6156369A (en) * | 1999-01-04 | 2000-12-05 | Eger; Shaul | Food spreads |
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| GB2356790A (en) * | 2000-11-30 | 2001-06-06 | Danisco | Carob germ emulsifier |
| WO2009002371A1 (en) | 2007-06-22 | 2008-12-31 | Magliba Cecille R | Health-enhancing ethnic salad dressing |
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