WO2017162960A1

WO2017162960A1 - Food emulsion having a reduced fat content

Info

Publication number: WO2017162960A1
Application number: PCT/FR2017/050615
Authority: WO
Inventors: Johan FLAMENT; Nicolas Anton; Laura PERRAUD
Original assignee: Lesieur S.A.S.
Priority date: 2016-03-23
Filing date: 2017-03-16
Publication date: 2017-09-28
Also published as: FR3049170B1; FR3049170A1

Abstract

The present invention relates to a food emulsion having a reduced fat content, of water-in-oil type, which is transparent and stable over time, comprising an aqueous phase dispersed in the oily phase in the form of droplets, said aqueous phase containing at least one oligosaccharide, a polysaccharide, or a polyol, water; at least one surfactant, and a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a mixture of vegetable oil / fat of animal origin.

Description

FOOD EMULSION ALLEGED IN FAT

The present invention relates to a lightened emulsion in transparent fat.

In the food sector, there is currently a desire to reduce the caloric intake of food and in particular those related to dietary fat. This reduction is reflected in the development of low-fat food compositions, such as butters or light margarines.

If there are currently alternatives on the market to solid animal fats such as butter or vegetable fats such as margarine, formulations comparable to traditional vegetable oils but low in fat, used for example for the preparation of condiments or for cooking food have not been made available to the consumer.

The present invention fills this need and proposes as a low fat alternative to traditional vegetable oils a low fat emulsion, water-in-oil, transparent and stable over time.

Among the main criteria to be met by the lightened products stand out in particular the visual appearance of the product and its organoleptic properties which must be as close as possible, if not identical, to those of the traditional product. These criteria are indeed decisive for the acceptance of the product by the consumer.

The object of the present invention is therefore a low-fat food composition, in which part of the vegetable oil is substituted with an aqueous phase containing compounds which are less calorific than the said vegetable oil, such as oligosaccharides, polysaccharides or polysaccharides. polyols, in the form of a water-in-oil emulsion.

Another object of the present invention is a fat-reduced food emulsion, of the water-in-oil type, having a transparency identical to that of a traditional vegetable oil.

Another object of the present invention is a fat-reduced, water-in-oil type food emulsion having a viscosity identical to that of a conventional vegetable oil.

Another object of the present invention is a fat-reduced, water-in-oil type food emulsion having organoleptic properties identical to those of a traditional vegetable oil. Another object of the present invention is a fat-reduced, water-in-oil food emulsion having a stability in time of several months to a few years.

Another object of the present invention is a fat-reduced, water-in-oil, fat-stable food emulsion.

Another aspect of the invention relates to a process for preparing a low-fat, water-in-oil, low-fat, time-stable food emulsion.

The low-fat oil according to the present invention is in the form of a water-in-oil emulsion and is distinguished from light fat such as margarine-type products by its transparency, viscosity and density. and its appearance similar to that of a traditional vegetable oil.

The present invention relates to a fat-reduced, time-stable, water-in-oil, low-fat food emulsion (A), comprising:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 9.6 to 48% by weight of the total weight of the emulsion, comprising:

at least one oligosaccharide, a polysaccharide, or a polyol, in a proportion of 60 to 80% by weight of the total weight of the aqueous phase,

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase, at least one surfactant at a rate of 0.4 to 2%, by weight of the total weight of the emulsion, chosen from sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate, sorbitan esters and mixtures thereof,

• a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a mixture vegetable oil / fat of animal origin at the rate of

50 to 90% by weight of the total weight of the emulsion,

in which :

the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion is 0.8 to 1.25,

the drops constituting the aqueous phase have a size of 150 nm to 10 μηη, said drops of the aqueous phase not coalescing or little in case of sedimentation and being capable, after stirring, to be redispersed in the oily phase to lead to transparent emulsion, and the aqueous phase of said emulsion not containing a mixture of a polyol and an oligosaccharide or a mixture of a polyol and a polysaccharide except for a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight; weight of the total weight of the aqueous phase, wherein the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase.

The present invention also relates to a clear, time-stable water-in-oil fat-reduced food emulsion (B), consisting essentially of or consisting of:

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase,

At least one surfactant at a rate of 0.4 to 2%, by weight of the total weight of the emulsion, chosen from sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate, sorbitan esters and mixtures thereof,

A vegetable oil or a mixture of vegetable oils, a fat of animal origin or a vegetable oil / fat mixture of animal origin at a rate of 50 to 90% by weight of the total weight of the emulsion,

in which :

the drops constituting the aqueous phase have a size of 150 nm to 10 μηη, said drops of the aqueous phase not coalescing or little in case of sedimentation and being capable, after stirring, to be redispersed in the oily phase to lead to transparent emulsion, and

the aqueous phase of said emulsion not containing a mixture of a polyol and an oligosaccharide or a mixture of a polyol and a polysaccharide.

The present invention further relates to a clear, time-stable water-in-oil fat-reduced food emulsion (C), consisting essentially of or consisting of: An aqueous phase dispersed in the oily phase in the form of drops at a rate of 9.6 to 48% by weight of the total weight of the emulsion, comprising:

a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase, water at a rate of 20 to 40% by weight of the total weight of the aqueous phase,

in which :

the drops constituting the aqueous phase have a size of 150 nm to 10 μηη, said drops of the aqueous phase not coalescing or little in case of sedimentation and being capable, after stirring, to be redispersed in the oily phase to lead to transparent emulsion.

The present invention further relates to a clear, time-stable water-in-oil fat-reduced food emulsion (C), consisting essentially of or consisting of:

at least one oligosaccharide, a polysaccharide, or a polyol, in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase, o water in a proportion of 20 to 40% by weight of the total weight of the phase aqueous,

in which :

the drops constituting the aqueous phase have a size of 150 nm to 10 μηη, said drops of the aqueous phase not coalescing or little in case of sedimentation and being capable, after stirring, to be redispersed in the oily phase to lead to transparent emulsion,

with the exception of an emulsion containing 70% ISIO 4 oil (a blend of rapeseed oil, sunflower oil, high oleic sunflower oil, coriander essential oil, vitamin D and coconut oil). Grape), 15.63% Sorbitol, 7.66% Water, 3.06% Soluble Fibers, 2.84% Maltodextrin, 0.4% Polyglycerol Polyricinoleate and 0.4% Mono- and Diglycerides of Fatty Acids (E476). For the purposes of the present invention, the term "consisting essentially of" the fact that the composition contains in addition to the oligosaccharide, polysaccharide, polyol, or mixture comprising sorbitol and maltodextrin, water, water, at least one surfactant and vegetable oil, conventional ingredients in the food field in proportions that do not affect the characteristics of the emulsion, namely transparency and stability over time. Examples of such ingredients are given in the description. Their proportion is generally such that the proportions of the other elements constituting the emulsion is not significantly affected. The emulsion may therefore contain, for example, food-grade ingredients such as flavor enhancers or modifiers or preservatives. Such additives are conventionally used in the edible oil industry.

By "consisting of" is meant for the purposes of the present invention that the emulsion contains exclusively the oligosaccharide, polysaccharide, polyol, mixture comprising sorbitol and maltodextrin, water, the at least one surfactant and the vegetable oil.

For the purposes of the present invention, the term "emulsion" means a mixture of two immiscible fluids, one of which is dispersed in the other in the form of drops stabilized with a surfactant. In the case of the emulsions according to the present invention, the oily phase is the continuous phase and the aqueous phase is the dispersed phase. The inventors have demonstrated that the size of the drops and the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion are important parameters for the transparency and stability in the time of the emulsions according to the present invention.

For the purposes of the present invention, the term "transparent" means an emulsion in which it is not possible to visualize the interface between the aqueous and oily phases with the naked eye.

An emulsion is considered to be transparent when its turbidity is 0 to 0.500, preferably 0 to 0.100, preferably about 0.080 as measured by measuring the absorbance at 600 nm by spectrometry. Turbidity is defined as the "reduction of the transparency of a liquid by the presence of undissolved matter". The measurement of this value is described for example by the standard NF EN ISO 7027 (2000).

In the context of the present application, the turbidity was measured spectrophotometrically at the absorbance of 600 nm on a Shimadzu UV-160A apparatus at a temperature of 18 to 22 ° C. Zero is calibrated with distilled water.

In order to ensure a transparency as defined above for the emulsion, the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion must be from 0.8 to 1, 25. The refractive indices of the two phases being sufficiently close to each other, advantageously identical (ratio of the refractive index of the aqueous phase to the refractive index of the oily phase = 1), it is impossible to visualize the aqueous phase / oily phase interface with the naked eye.

For the purposes of the present invention, the term "stable over time" means an emulsion which is not disturbing and / or does not give rise to irreversible phase separation and is capable of maintaining a transparent appearance for a period of 4 hours at at least 5 months at temperatures ranging from 4 ° C to 50 ° C.

The droplet size of the aqueous phase is measured on a Mastersizer 3000 granulometer MALVERN at a temperature of 10 to 30 ° C by introducing a sample of the emulsion or after dilution of a sample in the oil, in the port provided for the injection of solvent-based samples ("non-aqueous port for solvent based sampling") from the device. The reading is done directly by the device.

In a particularly advantageous embodiment, the drops constituting the aqueous phase have a dimension of 150 nm to 1 μηη, more preferably from 200 nm to 800 nm.

The size of the drops constituting the aqueous phase is directly related to the viscosity of the aqueous phase. The viscosity of the aqueous phase of the emulsions according to the present invention varies from 20 to 2000 Cp, advantageously from 50 to 1000 Cp, in particular from 50 to 300 Cp at 20 ° C., said viscosity being measured on a Brookfield model RVTD digital apparatus, series A07432 on the mobile No. 10 at a stirring speed 10 rpm under metrological control.

Due to the size of the drops constituting the aqueous phase and of their composition, the drops constituting the aqueous phase of said water-in-oil emulsion do not coalesce or little (less than 10% as determined by a visual assessment).

Due to the absence or quasi-absence of coalescence of the drops constituting the aqueous phase of the emulsions according to the present invention, the interface of the drops remains miscible with the oil and the drops constituting the aqueous phase remain emulsified in the oily phase and do not give rise to a cloudy emulsion or an irreversible phase separation.

When the density of the dispersed phase (aqueous phase) is greater than that of the continuous phase (oil phase), the suspended drops naturally tend to sediment. Such sedimentation promotes the coalescence of the drops or the formation of a continuous aqueous phase instead of all or part of the drops constituting said aqueous phase. Said continuous aqueous phase can no longer be dispersed in the oily phase by methods accessible to the consumer.

Due to the absence or quasi-absence of coalescence of the drops, the drops constituting the aqueous phase of the emulsions according to the present invention can be redispersed after possible sedimentation to lead again to a transparent and homogeneous emulsion by moderate agitation, by manual example, in particular by simply turning the container in which the emulsion is located.

Due to the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion of 0.8 to 1.25, the sedimentation, when it takes place, also no influence on the transparency of the emulsion since the refractive indices are sufficiently close to each other.

It is preferable to keep the proportion of surfactants in the food emulsion according to the present invention as low as possible. In one embodiment, the present invention therefore relates to a low fat food emulsion, as defined above, comprising at least one surfactant in a proportion of 0.4 to 1% by weight of the total weight of the emulsion.

The emulsions according to the present invention are translucent mixtures having the properties of a vegetable oil, in particular transparency. Emulsions according to the present invention are therefore not creams or margarines. The emulsions according to the present invention contain in particular no palm oil, coconut oil, concrete fats below 20 ° C., vegetable proteins, serum proteins, whey proteins, polysorbates such as polysorbates 20, 40, 60, 65 and 80 and emulsifiers having a HLB greater than 7 in an amount in which these ingredients are capable of leading to the formation of an opaque emulsion.

Advantageously, the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion must be close to 1 so that the aqueous and oily phases are not discernible. one from the other with the naked eye. Advantageously, the refractive index of the aqueous phase on the refractive index of the oily phase of the emulsion varies from 0.95 to 1.05, preferably from 0.98 to 1.02.

The vegetable oil in the emulsions according to the present invention may be any vegetable oil for food use. The vegetable oil is chosen in particular from rapeseed oil, sunflower oil, linseed oil, peanut oil, walnut oil, corn oil, sesame oil , hazelnut oil, olive oil, mixtures thereof, a mixture of rapeseed oil, sunflower, sunflower with high oleic acid content, an essential oil, especially coriander essential oil or essential oil of nutmeg, vitamin D and grape seed oil, a blend of rapeseed and flaxseed oil, a blend of rapeseed oil, linseed, sunflower and high grade sunflower in oleic acid and a mixture of vegetable oil and fat of animal origin.

In the present invention, the fat of animal origin is especially butter, especially clarified butter. When a fat of animal origin is present, it is preferably used in admixture with a vegetable oil. An example of such a mixture of vegetable oil and fat of animal origin, marketed under the name Duo® by Lesieur consists of a mixture of sunflower oil and clarified butter. Other mixtures can be envisaged to produce a lightened oil according to the present invention.

The aqueous phase contains at least one oligosaccharide, polysaccharide or polyol. Said oligosaccharide, polysaccharide or polyol is chosen such that the drops constituting the aqueous phase are, on the one hand, indiscernible to the naked eye and, on the other hand, that the viscosity of the aqueous phase makes it possible to form droplets that do not coalesce.

Advantageously, the oligosaccharide or polysaccharide is chosen from maltodextrin, glucose, advantageously in the form of glucose syrup, sucrose, dextrose, oligo or polysaccharide dietary fibers, and mixtures thereof. Advantageously, the aqueous phase contains at least one maltodextrin, in particular DE greater than 10, in particular greater than 15, in particular DE about 18. The aqueous phase may also consist of such maltodextrin alone.

The oligosaccharide dietary fibers are water-soluble fibers, chosen in particular from fructooligosaccharides, fructans such as inulins and cereal fibers, in particular corn fibers. The oligosaccharide dietary fibers are advantageously used in a mixture with another oligosaccharide or polysaccharide. The proportion of said oligosaccharide dietary fiber is in particular from 0 to 10%, especially from 1 to 5%, in particular from 2 to 3% by weight of the total weight of the emulsion.

The polyol is advantageously chosen from the group consisting of sorbitol, xylitol, mannitol, maltitol, isomalt, isosorbide and erythritol. Preferably, the polyol is sorbitol.

In an advantageous embodiment, the surfactant consists of at least two surfactants, at least one of these two surfactants being selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono and diglycerides, polyglycerol polyricinoleate and sorbitan esters.

Advantageously, the surfactant consists of at least one first surfactant selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate and sorbitan esters and dicarboxylic acid esters. at least one second surfactant different from the first having an HLB of less than 7, advantageously a fatty acid monoglyceride.

The present invention thus relates, in a particular embodiment, to an emulsion as defined above, in which the surfactant is chosen from:

a mono- or diglyceride of fatty acid and a second surfactant having an HLB of less than 7, or

a citric or lactic ester of a mono- or diglyceride and a second surfactant having an HLB of less than 7, or

polyglycerol polyricinoleate and a second surfactant having an HLB of less than 7, or

a sorbitan ester and a second surfactant having an HLB of less than 7.

In one embodiment, the surfactant is a mixture of surfactants belonging to the group consisting of sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters. The surfactant mixture is very advantageously selected from the group consisting of:

a first mono- or diglyceride of fatty acid and a second monoglyceride of fatty acid different from the first, or

a citric or lactic ester of a mono- or diglyceride and mono- and diglycerides of fatty acids, or

polyglycerol polyricinoleate and mono- and diglycerides of fatty acids, a sorbitan ester and mono- and diglycerides of fatty acids.

Mono- and diglycerides of fatty acids and sorbitan esters are known to those skilled in the art.

The sorbitan esters are in particular marketed under the names SPAN® and TWEEN®. Examples that may be mentioned include sorbitan palmitate, sorbitan oleate, sorbitan stearate, sorbitan caprylate, glycerol behenate and sorbitan laurate.

The mono- and diglycerides of fatty acids consist of a glycerol fragment or of two glycerol fragments condensed on one another, functionalized on one or more alkoxy functions by a fatty acid. The fatty acids are acids having in particular at least 8 carbon atoms in the aliphatic chain. A preferred mono- and diglyceride of fatty acids is the E471 mono- and diglyceride mixture of fatty acids.

Among the monoglycerides of fatty acids, there may be mentioned in particular glycerol palmitate, glycerol oleate, glycerol stearate, glycerol caprylate, glycerol behenate and glycerol laurate.

The present invention therefore relates in one embodiment to a fat-reduced food emulsion as defined above, comprising essentially consisting of or consisting of:

at least one oligosaccharide, a polysaccharide, or a polyol, in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase, o water in a proportion of 20 to 40% by weight of the total weight of the phase aqueous, at least one mixture of surfactants in a proportion of 0.4 to 2% belonging to the group consisting of:

o a first mono- or diglyceride of fatty acid and a second monoglyceride of fatty acid different from the first; or

o a citric or lactic ester of a mono- or diglyceride and mono- and diglycerides of fatty acids; or

polyglycerol polyricinoleate and mono- and diglycerides of fatty acids; or

a sorbitan ester and the mono- and diglycerides of fatty acids,

a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a vegetable oil / fat mixture of animal origin at a rate of 50 to 90% by weight of the total weight of the emulsion.

The present invention thus relates in one embodiment to a fat-reduced food emulsion (A-1) as defined above, consisting essentially of or consisting of:

At least one mixture of surfactants in a proportion of 0.4 to 2% belonging to the group consisting of:

polyglycerol polyricinoleate and mono- and diglycerides of fatty acids; or

a sorbitan ester and the mono- and diglycerides of fatty acids, • a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a vegetable oil / fat mixture of animal origin at a rate of 50 to 90% by weight of the total weight of the emulsion.

The present invention thus relates in one embodiment to a fat-reduced (B-1) food emulsion as defined above, consisting essentially of or consisting of:

polyglycerol polyricinoleate and mono- and diglycerides of fatty acids; or

a sorbitan ester and the mono- and diglycerides of fatty acids,

• a vegetable oil or a mixture of vegetable oils, a fat of animal origin or a vegetable oil / fat mixture of animal origin at a rate of 50 to 90% by weight of the total weight of the emulsion.

The present invention thus relates in one embodiment to a fat-reduced (C-1) food emulsion as defined above, consisting essentially of or consisting of:

At least one mixture of surfactants in a proportion of 0.4 to 2% belonging to the group consisting of: o a first mono- or diglyceride of fatty acid and a second monoglyceride of fatty acid different from the first; or

polyglycerol polyricinoleate and mono- and diglycerides of fatty acids; or

a sorbitan ester and the mono- and diglycerides of fatty acids,

Advantageously, the present invention relates to emulsions (A-2), (B-2) or (C-2) as defined above, in which the proportion of oily phase varies from 60 to 85%, especially from 65 to 85%, especially 60 to 75%, especially 65 to 75% or 76 to 85%. As an indication and illustrative, such emulsions in which the oily phase is present in proportions of 60 to 85%, especially 65 to 85% can be obtained using for example polyglycerol polyricinoleate alone, polyglycerol polyricinoleate mixed with a surfactant having an HLB of less than 7, polyglycerol polyricinoleate and a second surfactant belonging to the group consisting of sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, and sorbitan esters, in particular polyglycerol polyricinoleate and mono- and diglycerides of fatty acids (E476 and E471). Such emulsions in which the oily phase is present in proportions of 60 to 85%, especially 65 to 85%, can be obtained by using the sorbitan esters alone, the sorbitan esters mixed with a surfactant having an HLB of less than 7 , the sorbitan esters and a second surfactant belonging to the group consisting of sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, and a second sorbitan ester different from first.

The present invention therefore relates to the following emulsions, in which the polyglycerol polyricinoleate is the surfactant:

(1) a low-fat (A-2-1), (B-2-1) or (C-2-1) fat-reduced food emulsion as defined above, consisting essentially of or consisting of:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising: at least one oligosaccharide, polysaccharide or polyol in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase

From 0.4 to 2% of polyglycerol polyricinoleate,

• a vegetable oil or a mixture of vegetable oils at a rate of 60 to 85%, especially 65 to 85% by weight of the total weight of the emulsion.

(2) a low fat (A-2-2), (B-2-2) or (C-2-2) fatty food emulsion as defined above, consisting essentially of or consisting of:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising:

at least one oligosaccharide, polysaccharide or polyol in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase

0.4 to 2% of a surfactant, by weight of the total weight of the emulsion, comprising:

polyglycerol polyricinoleate, preferably in an amount of less than or equal to 0.4% by weight of the total weight of the emulsion,

at least one surfactant having an HLB of less than 7,

(3) a reduced fat (A-2-3), (B-2-3) or (C-2-3) fat food emulsion as defined above, comprising essentially consisting of or consisting of:

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase, from 0.4 to 2% of a surfactant, by weight of the total weight of the emulsion, comprising:

at least one surfactant chosen from sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, and sorbitan esters,

a vegetable oil or a mixture of vegetable oils at 60 to 85%, especially 65 to 85% by weight of the total weight of the emulsion. a reduced fat (A-2-4), (B-2-4) or (C-2-4) dietary emulsion as defined above, comprising essentially consisting of or consisting of: a dispersed aqueous phase; in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising:

o mono- and diglycerides of fatty acids,

a vegetable oil or a mixture of vegetable oils at 60 to 85%, especially 65 to 85% by weight of the total weight of the emulsion.

a reduced fat (A-2-5), (B-2-5) or (C-2-5) food emulsion as defined above, comprising essentially consisting of or consisting of: An aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising:

a mixture of oligo or polysaccharide dietary fibers, of sorbitol and of maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight the aqueous phase,

From 0.4 to 2% of polyglycerol polyricinoleate,

· A vegetable oil or a mixture of vegetable oils at 60 to 85%, especially 65 to 85% by weight of the total weight of the emulsion.

(6) a low-fat (A-2-6), (B-2-6) or (C-2-6) low-fat food emulsion as defined above, consisting essentially of or consisting of: an aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising:

at least one surfactant having an HLB of less than 7,

(7) a reduced fat (A-2-7), (B-2-7) or (C-2-7) food emulsion as defined above, comprising essentially consisting of or consisting of: an aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6 to 38%, especially 14.6 to 33% by weight of the total weight of the emulsion, comprising: a mixture of oligo or polysaccharide dietary fibers, of sorbitol and of maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight the aqueous phase,

(8) a low-fat (A-2-8), (B-2-8) or (C-2-8) low-fat food emulsion as defined above, consisting essentially of or consisting of:

From 0.4 to 2% of a surfactant, by weight of the total weight of the emulsion, comprising:

o mono- and diglycerides of fatty acids,

According to an advantageous embodiment, the oil mixture present in the emulsions (A-2-1) to (A-2-8), (B-2-1) to (B-2-8) and (C -2-1) to (C-2-8) is a mixture comprising rapeseed oil and linseed oil, in particular a mixture of rapeseed oil and flaxseed oil or a mixture of rapeseed, flax, sunflower and sunflower with high oleic acid content. In a first particular embodiment according to the invention, the emulsions contain from 76% to 85% of aqueous phase, in particular from 76 to 79% or 79 to 82% or 82 to 85%.

The present invention therefore relates to a fat-reduced, water-in-oil, clear and time stable (A-3), (B-3) or (C-3) type food emulsion, as defined above. comprising, consisting essentially of or consisting of:

in which :

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 14.6% to 22% by weight of the total weight of the emulsion, comprising:

at least one oligosaccharide, polysaccharide or polyol in a proportion of 68 to 76% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which sorbitol is present in a proportion of 25 to 60% by weight of the total weight of the aqueous phase,

water at a rate of 25 to 31% by weight of the total weight of the aqueous phase, at least one surfactant at a rate of 0.4 to 2% by weight of the total weight of the emulsion chosen from lecithin of sunflower, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate, sorbitan esters and mixtures thereof,

• a vegetable oil or a mixture of vegetable oils at 76% to 85% by weight of the total weight of the emulsion.

Advantageously, the surfactant in these emulsions is chosen from sunflower lecithin, a sunflower lecithin / sorbitan ester mixture, preferably sorbitan tristearate and polyglycerol polyricinoleate.

In a second particular embodiment according to the invention, the emulsions contain from 60 to 75%, especially from 65 to 75% oily phase, in particular from 60 to 63% or from 63 to 66% or from 66 to 69% or 69 to 72% or 72 to 75%.

Advantageously, said emulsions containing between 60 and 75%, in particular from 65 to 75% oily phase, in particular from 60 to 63% or from 63 to 66% or from 66 to 69% or from 69 to 72% or from 72 to 75% are obtained with, as surfactant, a first surfactant selected from the group consisting of mono- and diglycerides of fatty acids, citric esters of mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters and a second surfactant different from the first selected from the group consisting of sunflower lecithin, mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters. In emulsions containing from 60 to 75%, especially from 65 to 75%, in particular from 60 to 63% or from 63 to 66% or from 66 to 69% or from 69 to 72% or from 72 to 75% of phase oily, oligosaccharide, polysaccharide or polyol is present in the aqueous phase in a proportion of 68 to 76% by weight of the total weight of said aqueous phase.

The present invention therefore relates more particularly to a fat-reduced, water-in-oil, clear and time-stable food emulsion (A-4), (B-4) or (C-4), as defined. above, comprising, consisting essentially of or consisting of:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38%, especially 24.6 to 33% by weight of the total weight of the emulsion, comprising:

at least one oligosaccharide, polysaccharide or polyol in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which sorbitol is present in a proportion of 25 to 60% by weight of the total weight of the aqueous phase,

water 20 to 40% by weight of the total weight of the aqueous phase, o a surfactant at a rate of 0.4 to 2%, selected from mono- and diglycerides of fatty acids, citric esters mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters,

• a vegetable oil or a mixture of vegetable oils at a rate of 60 to 75%, especially 65 to 75%, by weight of the total weight of the emulsion.

The present invention therefore relates more particularly to a fat-reduced, water-in-oil, clear and time-stable food emulsion (A-13), (B-13) or (C-13), as defined. above, comprising, consisting essentially of or consisting of:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38%, especially 24.6 to 33%, by weight of the total weight of the emulsion, comprising:

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase, A mixture of sulfuric acids at a rate of 0.4 to 2%, comprising:

at least one surfactant chosen from mono- and diglycerides of fatty acids, citric esters of mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters,

at least one second surfactant having an HLB greater than 7,

• a vegetable oil or a mixture of vegetable oils at a rate of 60 to 75% by weight of the total weight of the emulsion.

The present invention also relates more particularly to a fat-reduced, water-in-oil, transparent and time-stable food emulsion, (A-14), (B-14) or (C-14) as defined. above, comprising, consisting essentially of or consisting of:

A mixture of surfactants at a rate of 0.4 to 2%, comprising:

at least two surfactants chosen from mono- and diglycerides of fatty acids, citric esters of mono- and diglycerides, polyglycerol polyricinoleate, and sorbitan esters,

· A vegetable oil or a mixture of vegetable oils at 60 to 75%, especially 65 to 75%, by weight of the total weight of the emulsion.

In a first specific embodiment, the present invention, the emulsion contains, as a surfactant, polyglycerol polyricinoleate (E476).

The present invention therefore relates more specifically to a fat-reduced, water-in-oil, clear and time-stable food emulsion (A-15), (B-15) or (C-15) as defined. above comprising, consisting essentially of or consisting of: An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38%, especially 24.6 to 33% by weight of the total weight of the emulsion, comprising:

water at 20 to 40% by weight of the total weight of the aqueous phase, polyglyceryl polyricinoleate at a rate of 0.4 to 2%,

The polyglycerol polyricinoleate can also be used in admixture with another surfactant.

The present invention therefore relates more specifically to a fat-reduced, water-in-oil, clear and time-stable food emulsion (A-16), (B-16) or (C-16) as defined. above, comprising, consisting essentially of or consisting of:

at least one oligosaccharide, polysaccharide or polyol in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which sorbitol is present in a proportion of 20 to 65

% by weight of the total weight of the aqueous phase

A mixture of surfactants at a rate of 0.4 to 2%, comprising:

a second surfactant having an HLB of less than 7,

• a vegetable oil or a mixture of vegetable oils at a rate of 60 to 75%, especially 65 to 75% by weight of the total weight of the emulsion. The present invention therefore also relates specifically to a fat-reduced, water-in-oil, clear and time-stable food emulsion, (A-17), (B-17) or (C-17) as defined. above comprising, consisting essentially of or consisting of: · an aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38%, especially 24.6 to 33%, by weight of the total weight of the emulsion comprising:

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase, a mixture of surfactants at a rate of 0.4 to 2%, comprising:

· A vegetable oil or a mixture of vegetable oils at 60 to 75%, especially 65 to 75% by weight of the total weight of the emulsion.

In one embodiment, the surfactant is a monoglyceride of fatty acid, especially chosen from glycerol palmitate, glycerol oleate, glycerol stearate, glycerol caprylate, glycerol behenate, glycerol laurate and their mixture.

Advantageously, the emulsion (A-17), (B-17) or (C-17) according to this embodiment contains 0.4% of polyglycerol polyricinoleate, by weight of the total weight of the emulsion and of 0.01 to 1.6% of said fatty acid monoglyceride, preferably glycerol oleate, by weight of the total weight of the emulsion. In one embodiment, the emulsion thus comprises, as surfactants, a mixture of E471 and E476, in particular from 0.01 to 1.6% of E471, in particular approximately 0.4% of E471 and 0, 4% of E476.

The present invention also relates, in a second aspect, to a process for preparing an emulsion as defined above, comprising a step homogenizing a mixture comprising, consisting essentially of or consisting of:

An aqueous phase comprising:

at least one oligosaccharide, polysaccharide or polyol, or a mixture comprising sorbitol and maltodextrin, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase o of the water,

At least one surfactant,

• a vegetable oil or a mixture of vegetable oils,

to obtain a transparent and stable emulsion over time.

For the purposes of the present invention, the term "high energy homogenization" is intended to mean the step of reducing and standardizing the size of the particles of a mixture under conditions of pressure, shear, turbulence, acceleration and impact. by forcing the mixture into a suitable instrument.

Methods for achieving high energy homogenization include microfluidization (high shear systems such as the apparatus sold under the trade name Microfluidizer®) and high pressure homogenization.

For the purposes of the present invention, the term "high energy homogenization" the step of reducing and standardizing the particle size of a mixture under pressure conditions of greater than or equal to 400 bar, preferably greater than 1000 bar, in particular around 1200 bars.

Homogenization can be implemented in devices known to those skilled in the art. These include homogenization by microfluidization, rotor stator high shear, especially at more than 8000 revolutions per minute, or high pressure homogenization. Preferably, the high pressure homogenization is carried out at a pressure of 1000 to 2000 bar, in particular of 1000 to 1500 bar, in particular of approximately 1250 bar.

The high pressure homogenization step may be preceded by a step of dispersing the premix, to obtain a pre-emulsion, in particular a pre-emulsion in which the diameter of the drops constituting the aqueous phase varies from 1 to 100 μηι, in particular from 1 to 5 μηη.

The mixture may be subjected to several high pressure homogenizations in order to obtain an emulsion having the desired physicochemical properties. The inventors have was able to show that a multiplication of short-lived high-pressure homogenizations was preferable to an increase in the homogenization time.

Advantageously, the mixtures are thus subjected to a high pressure homogenization of 1 to 5 passages, in particular of 2 to 3 passages.

The present invention also relates to a fat-reduced, water-in-oil, clear and time stable food emulsion obtainable by the method described above.

The present invention also relates more particularly to a fat-reduced, water-in-oil, time-stable, water-soluble, (D-3) food emulsion comprising essentially consisting of or consisting of:

a mixture of at least one polyol and at least one polysaccharide at the rate of

60 to 80% by weight of the total weight of the aqueous phase, in which the polyol represents from 20 to 65% by weight of the total weight of the aqueous phase, o from water at a rate of 20 to 40% by weight of the weight total of the aqueous phase,

A mixture of surfactants at a rate of 0.4 to 2%, comprising:

in which :

In a first specific embodiment, the present invention, the emulsion contains, as a surfactant, polyglycerol polyricinoleate (E476). The present invention thus relates more specifically to a fat-free, water-in-oil, transparent and time-stable type of food emulsion (D-1 -1) comprising essentially consisting of or consisting of:

a mixture of at least one polyol and at least one polysaccharide in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the polyol represents from 20 to 65% by weight of the total weight of the aqueous phase, water at a rate of 20 to 40% by weight of the total weight of the aqueous phase,

Polyglyceryl polyricinoleate at a rate of 0.4 to 2%,

in which :

The present invention therefore relates more specifically to a fat-reduced, water-in-oil, time-stable, water-soluble, (D-2-1) food emulsion comprising essentially consisting of or consisting of:

A mixture of surfactants at a rate of 0.4 to 2%, comprising: polyglycerol polyricinoleate, preferably in an amount of less than or equal to 0.4% by weight of the total weight of the emulsion,

a second surfactant having an HLB of less than 7,

A vegetable oil or a mixture of vegetable oils at a rate of 60 to 75%, especially 65 to 75% by weight of the total weight of the emulsion,

in which :

The present invention thus also specifically relates to a light-weight, transparent and time-stable water-in-oil type (D-3-1) food emulsion comprising:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38%, especially 24.6 to 33%, by weight of the total weight of the emulsion comprising essentially consisting of or consisting of:

A mixture of surfactants at a rate of 0.4 to 2%, comprising:

• a vegetable oil or a mixture of vegetable oils at a rate of 60 to 75%, especially 65 to 75% by weight of the total weight of the emulsion.

in which :

the ratio of the refractive index of the aqueous phase to the refractive index of the oily phase of the emulsion is 0.8 to 1.25, the drops constituting the aqueous phase have a size of 150 nm to 10 μηη, said drops of the aqueous phase not coalescing or little in case of sedimentation and being capable, after stirring, to be redispersed in the oily phase to lead to transparent emulsion.

In one embodiment, the surfactant is a monoglyceride of fatty acid, in particular chosen from glycerol palmitate, glycerol oleate, glycerol stearate, glycerol caprylate, glycerol behenate, glycerol laurate and their mixture.

Advantageously, the emulsion according to this embodiment contains 0.4% polyglycerol polyricinoleate, by weight of the total weight of the emulsion and from 0.01 to 1.6% of said fatty acid monoglyceride, preferably glycerol oleate, by weight of the total weight of the emulsion. In one embodiment, the emulsion thus comprises, as surfactants, a mixture of E471 and E476, in particular from 0.01 to 1.6% of E471, in particular approximately 0.4% of E471 and 0, 4% of E476.

In another embodiment, the surfactant is a sorbitan ester, especially sorbitan tristearate (E496). Advantageously, the emulsion according to this embodiment contains 0.4% polyglycerol polyricinoleate, by weight of the total weight of the emulsion and from 0.01 to 1.6% of said sorbitan ester, by weight of the weight. total emulsion. In one embodiment, the emulsion thus comprises, as surfactants, a mixture of E471 and E496, especially from 0.01 to 1.6% of E471, in particular about 0.2% of E471 and 0, 4% of E496.

Figure 1 shows the histograms representative of the presence of descriptors for ISIO 4 oils (left) and the taste and odor assessment of ISIO 4 oils (right). Figure 2 shows the representative histograms of the ISIO 4 oils (right). presence of descriptors for olive oils (left) and appreciation of the taste and smell of olive oils (right)

Figure 3 shows a mayonnaise obtained with the lightened oil according to the present invention (Table 1, entry 17).

Figure 4 shows the results of the evaluation of chicken cooking with lightened oil according to the present invention (Table 1, entry 17).

The present invention is illustrated by the following examples.

Examples: Example 1: Manufacturing Process

1 .1. EQUIPMENT

• Balance: Mettler Toledo - SB32000 (under metrological control)

• Precision balance: Mettler Toledo - AG204 (under metrological control)

• Thermometer: HANNA Instrument - Checktemp 1 pocket thermometer

• Viscometer: Brookfield Digital - viscometer Model RVTD (sub metrological)

• Refractometer: ATAGO - Nar-3T

• Colorimeter: Konica Minolta - CR-410 (under metrological control)

• Oven: Termarks

• Bain Marie: P Selecta Unitronic - OR C

• Diving blender: SEB

• Rotor stator: Fryma -

• High pressure homogenizer: GEA - Panther NS3006L

1 .2. METHODS

1 .2.1 PREPARATION OF THE AQUEOUS PHASE:

1. Weigh the aqueous phase

2. Mix in a water bath set at 70 ° C for 5 minutes

1 .2.2 PREPARATION OF SURFACTANTS:

1. Weigh the surfactant and then add about 10% of the total volume of oil

2. Mix on the water bath for 2 minutes at 70 ° C.

3. Do the same thing for each surfactant.

1.2.3 ASSEMBLY OF PHASES AND PRE-EMULSION

1. Pour the surfactants diluted in the oil on the aqueous phase

2. Add the remaining oil.

3. Homogenize 2 minutes with the dipping blender.

4. Pour the mixture into the Fryma. Mix 2 minutes.

Or

1. Pour the diluted surfactants into the oil on the oil and mix them 2. Add oil and surfactants to the IKA pilot plant

3. Turn on the unit in a closed circuit at 10,000 rpm

4. Integrate gradually the aqueous phase

5. Leave the device in a closed circuit for 6 minutes in total

1 .2.4 EMULSION

1. Pour the mixture into ΙΉΗΡ.

2. Switch on the machine in a closed circuit.

3. Set the booster pump at 4-5 bar

4. Set the second pressure stage to 10% of the total pressure value.

5. Set the first pressure stage to the desired total pressure value (1250 or 1500 bar)

6. Open the circuit and recover the product.

7. Allow the product to cool,

8. Carry out operations N ° 5 to N ° 7 two to four times,

9. then condition

Two types of aqueous phases were tested with this protocol:

• 72% Maltodextrin DE 17, 28% water - viscous mixture, transparent results

• 75% Sorbitol, 25% water - non-viscous mixture easy to mix, transparent results.

The emulsions of Tables 1 to 3 were prepared according to the above method with the aqueous phase consisting of 72% Maltodextrin DE 17, 28% water.

Table 1:

% of phase

Surfactant Oily Oily Phase Test

1 80 0.5% liquid sunflower lecithin rapeseed oil 0.5% sunflower lecithin

80 Canola oil

0.3% sorbitan tristearate

80 0.4% Polyglycerol Polyricinoleate Rapeseed Oil

75 0.6% Liquid sunflower lecithin Rapeseed oil

0.55% sunflower lecithin and 0.33%

75 Sorbitan tristearate canola oil

75 0.5% polyglycerol polyricinoleate Rapeseed oil

70 0.5% polyglycerol polyricinoleate Rapeseed oil

70 0.6% Liquid sunflower lecithin Rapeseed oil

0.6% to 0.65% polyricinoleate

70 Polyglycerol rapeseed oil

0.4% polyglycerol polyricinoleate

70 Canola oil

0.025 to 0.1% sunflower lecithin

0.4% polyglycerol polyricinoleate

70 Canola oil

0.05 to 0.2% sorbitan tristearate

0.4% polyglycerol polyricinoleate

70 Canola oil

0.05% to 0.4% glycerol monooleate 2152

0.4% polyglycerol polyricinoleate

70 0.05% to 0.4% glycerol monooleate Rapeseed oil

(Radiamuls 2905k)

0.4% polyglycerol polyricinoleate

70 0.4% glycerol monooleate (Radiamuls Rapeseed oil

2905k)

0.4% polyglycerol polyricinoleate

70 Canola oil

0.05 to 0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% polyglycerol polyricinoleate

16 70 0.4% glycerol monostearate SE Rapeseed oil

(Radiamuls 2141)

0.4% polyglycerol polyricinoleate

17 70 0.4% glycerol monostearate SE ISI0 4

(Radiamuls 2141)

0.4% polyglycerol polyricinoleate

Oil of

18 70 0.4% glycerol monostearate SE

sunflower (Radiamuls 2141)

0.4% polyglycerol polyricinoleate

19 70 0.4% glycerol monostearate SE Olive oil

(Radiamuls 2141)

0.4% polyglycerol polyricinoleate

2Q _** 70 0.4% glycerol monostearate SE ISI0 4

(Radiamuls 2141)

^* Blend of rapeseed oil, sunflower, sunflower high oleic acid, coriander essential oil, vitamin D and grape seed marketed by Lesieur SAS.

* ^* 75% sorbitol, 25% water

All the emulsions of Table 1 are transparent and stable over time.

Other aqueous phases (Table 1 a following), can also be used):

Phase

% oil Surfactant Aqueous oil

53.5% 0.4% polyglycerol polyricinoleate

70 ISI0 4 Sorbitol, 0.4% glycerol monostearate SE 26.2% (Radiamuls 2141)

water, 10.6

% Fibers

soluble

9.7%

maltodextri

born.

Colza oil

56.0% (41, 52%)

sorbitol

Oil of 24.7%

sunflower water, 10%

0.4% polyglycerol polyolefinate oleic fiber

70 (13.15%)

0.4% glycerol monostearate SE

soluble

(Radiamuls 2141) Corn oil,

sunflower 9.3%

(1 1, 07%) maltodextri

DO NOT 17 Flaxseed oil

(3.46%)

56.0%

sorbitol

24.7% Rapeseed oil water, 10%

0.4% polyglycerol polyricinoleate (66.43%)

fibers

70 0.4% glycerol monostearate SE

soluble

(Radiamuls 2141)

corn, linseed oil

9.3% (2.77%) maltodextri

only DE 17

All the emulsions of Table 1a are also transparent and stable over time. The following emulsions can also be prepared by replacing the PGPR with a mono or diglyceride of fatty acids, a citric ester of mono- and diglycerides or sorbitan tristearate. The emulsions obtained with these surfactants are however not transparent or their stability over time is limited compared with emulsions obtained with PGPR. The presence of PGPR in the emulsion is therefore necessary to obtain a transparent emulsion that is stable over time and redispersible.

Table 2: emulsions with sorbitan tristearate (E496)

% of phase

Surfactant Oily Oily Phase Test

1 80 0.4% sorbitan tristearate Rapeseed oil

2 75 0.5% sorbitan tristearate Rapeseed oil

3 70 0.5% sorbitan tristearate Rapeseed oil

4 70 0.6% to 0.65% sorbitan tristearate Rapeseed oil

0.4% sorbitan tristearate

5 70 Canola oil

0.025 to 0.1% sunflower lecithin

0.4% sorbitan tristearate

6 70 Canola oil

0.05 to 0.2% sorbitan tristearate

0.4% sorbitan tristearate

7 70 Canola oil

0.05% to 0.4% glycerol monooleate 2152

0.4% sorbitan tristearate

8 70 0.05% to 0.4% glycerol monooleate (Radiamuls Rapeseed oil

2905k)

0.4% sorbitan tristearate

9 70 Canola oil

0.4% glycerol monooleate (Radiamuls 2905k)

0.4% sorbitan tristearate

10 70 Canola oil

0.05 to 0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% sorbitan tristearate

1 1 70 Canola oil

0.4% glycerol monostearate SE (Radiamuls 2141)

Table 3: emulsions with citric esters of mono- and diglycerides (E472C, citroglycerides):

% of phase

Surfactant Oily Oily Phase Test

1 80 0.4% Citroglycerides Rapeseed oil

2 75 0.5% Citroglycerides Rapeseed oil

3 70 0.5% Citroglycerides Rapeseed oil

4 70 0.6% to 0.65% Citroglycerides Rapeseed oil

0.4% Citroglycerides

5 70 Canola oil

0.025 to 0.1% sunflower lecithin

0.4% Citroglycerides

6 70 Canola oil

0.05 to 0.2% sorbitan tristearate

0.4% Citroglycerides

7 70 Canola oil

0.05% to 0.4% glycerol monooleate 2152

0.4% Citroglycerides

8 70 0.05% to 0.4% glycerol monooleate (Radiamuls Rapeseed oil

2905k)

0.4% Citroglycerides

9 70 Canola oil

0.4% glycerol monooleate (Radiamuls 2905k)

0.4% Citroglycerides

10 70 Canola oil

0.05 to 0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% Citroglycerides I

1 1 70 Canola oil

0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% Citroglycerides

12 70 ISI0 4

0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% Citroglycerides

13 70 Sunflower oil

0.4% glycerol monostearate SE (Radiamuls 2141)

0.4% Citroglycerides

14 70 Olive oil

0.4% glycerol monostearate SE (Radiamuls 2141)

Example 2 Determination of Physicochemical Properties:

The physicochemical properties of the emulsion of the inlet 16, 17, 18 and 19 of Table 1 were determined. They are reported in Table 4 below in comparison with the corresponding vegetable oil (control).

Table 4: Physicochemical Properties of Emulsions

Canola oil Oil ISI0 4 Olive Oil Phase

Sunflower aqueu

Temo Emulsi Temo Emulsi Temo Emulsi Temo Emulsi in on on in on on

lightened lightened lightened lightened

Index number 1, 471 1, 4742 1, 471 1, 4718 1, 473 1, 4738 1, 467 1, 4700 1, 469 refection

Flow L 80.89 79.28 80.35 76.28 81, 68 81, 09 63.87 54.54 79.72 ur

a -1, 78 -2.98 -1, 61 -2.25 -0.33 -1, 96 -2.70 -0.56 0.91 b 1 1, 18 18.73 10.17 10.70 6.29 9.30 53.53 37.13 1, 56 Viscosity 130 240 153 170 173 190 150 172 375

(centipoise Poises s)

Density 0.91 0.99 0.90 0.99 0.91 0.99 0.90 0.98 1, 3837 (g / ml)

Moisture 0.1 7.4 0.2 7.1 -0.2 6.7 0.2 7.4 26.92 (% water)

Example 3: Organoleptic Tests and Use of Mayonnaise:

Example 3.1: Tasting

The oils were tasted on the hedonic plane by 7 people, at room temperature.

ISIO 4 oil

The ISIO 4 control oil is characterized mainly by the other descriptor whereas the ISIO 4 sizefine oil is characterized mainly by sweet and other descriptors.

There is no significant difference in taste (ANOVA at 5%, P = 0.786) and odor (ANOVA at 5%, P = 0.204) between the products.

Olive oil

Control olive oil and lightened oil are both characterized mainly by greenness and other descriptors. There is no significant difference in taste (ANOVA at 5%, P = 0.999) and odor (ANOVA at 5%, P = 0.816) between the products.

Conclusion

The lightening of oils has an organoleptic impact and more particularly on neutral oils in taste, for example rapeseed oil, with which the sweet taste is clearly identified. Concerning flavored or flavored oils, such as ISIO 4 and olive oil, they have the same profiles between controls versus light oils. A taste of sweetness is identified between the ISIO 4 and ISIO 4 light witness but it does not seem to affect the appreciation of taste and smell.

The sensation of fat in the mouth is identical between the different samples. Example 3.2: Preparation of a whipped mayonnaise:

A low-fat mayonnaise is prepared according to the following method: Ingredients:

- 5.33% salted egg yolk

- 6.66% mustard

- 88% lightened oil (70% rapeseed oil, 21% maltodextrin, 8.2% water, 0.4% PGPR, 0.4% glycerol mono oleate)

Mayonnaise can be mounted without difficulty. The texture of the mayonnaise is typical, the color is yellow, the mayonnaise is slightly shiny.

The mayonnaise is stable at room temperature and at 4 ° C, 4 days later. A lightened oil according to the present invention can therefore be used for the preparation of emulsions such as mayonnaise. The mayonnaise obtained is shown in Figure 3.

Example 3.3: Cooking test of potatoes and chicken pieces:

Pieces of chicken and potatoes were cooked with ISIO 4 oil or ISIO 4 lightened oil according to the present invention (Table 1, entry 17).

The potatoes are crispier and the chicken is not different from the control chicken.

Splashes seem less important with Taillefine when cooking chicken. The potatoes have a slightly sweet taste.

Overall, the organoleptic results are satisfactory.

Claims

1. Low-fat, water-in-oil, clear and stable food-based emulsion comprising:

in which :

2. Emulsion according to claim 1, wherein the drops constituting the aqueous phase have a size of 150 nm to 1 μηη, more preferably from 200 nm to 800 nm.

3. Emulsion according to one of claims 1 to 2, wherein the vegetable oil is selected from rapeseed oil, sunflower oil, linseed oil, peanut oil, oil. nuts, corn oil, sesame oil, hazelnut oil, olive oil, mixtures thereof, a mixture of rapeseed oil, sunflower, high oleic sunflower , an essential oil, especially coriander or oil essential oil nutmeg, vitamin D and grape seed oil, a blend of rapeseed and flaxseed oil, a blend of high oleic acid rapeseed, linseed, sunflower and sunflower oil and a mixture of vegetable oil and fat of animal origin.

4. Emulsion according to one of claims 1 to 3, wherein the at least one oligosaccharide or polysaccharide is selected from maltodextrin, glucose, preferably in the form of glucose syrup, sucrose, dextrose, dietary fiber oligo or polysaccharides, especially fructooligosaccharides, fructans such as inulins, and cereal fibers, in particular corn fibers, and mixtures thereof, preferably a maltodextrin of DE greater than 10, in particular greater than 15, in particular of about 18 DE. .

5. Emulsion according to one of claims 1 to 3, wherein the at least one polyol is selected from sorbitol, xylitol, mannitol, maltitol, isomalt, isosorbide and erythritol, preferably the sorbitol.

6. Emulsion according to one of claims 1 to 5, comprising at least two surfactants selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate and sorbitan esters.

An emulsion according to claim 6, wherein the fatty acid monoglyceride is selected from glycerol palmitate, glycerol oleate, glycerol stearate, glycerol caprylate, glycerol behenate and glycerol laurate.

8. Low-fat, water-in-oil, transparent and time-stable fat-reduced food emulsion according to claim 1, comprising:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 38% by weight of the total weight of the emulsion, comprising:

at least one oligosaccharide, polysaccharide or polyol in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, or a mixture comprising sorbitol and maltodextrin in a proportion of 60 to 80% by weight of the total weight of the aqueous phase, in which the sorbitol is present in a proportion of 20 to 65% by weight of the total weight of the aqueous phase,

water at a rate of 20 to 40% by weight of the total weight of the aqueous phase, A surfactant selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate and sorbitan esters of 0.4 to 2%,

9. A clear, time-stable water-in-oil fat-reduced food emulsion according to claim 1, comprising:

An aqueous phase dispersed in the oily phase in the form of drops at a rate of 24.6 to 33% by weight of the total weight of the emulsion, comprising:

A surfactant selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate and sorbitan esters of 0.4 to 2%,

· A vegetable oil or a mixture of vegetable oils at 65 to 75% by weight of the total weight of the emulsion.

10. Food emulsion according to one of claims 8 or 9, comprising, as surfactant:

A first surfactant selected from the group consisting of mono- and diglycerides of fatty acids, citric and lactic esters of mono- and diglycerides, polyglycerol polyricinoleate and sorbitan esters,

A second surfactant having an HLB of less than 7.

11. A fat-reduced, water-in-oil, clear and time-stable fat-free food emulsion according to claim 10, comprising, as a surfactant at a rate of 0.4 to 1%:

A second surfactant having an HLB of less than 7.

The food emulsion of claim 1, wherein the surfactant is selected from the group consisting of:

A first mono- or diglyceride of fatty acid and a second monoglyceride of fatty acid different from the first;

• a citric or lactic ester of a mono- or diglyceride and a monoglyceride of fatty acid;

Polyglycerol polyricinoleate and a fatty acid monoglyceride;

• a sorbitan ester and a monoglyceride of fatty acids.

13. Process for preparing an emulsion according to one of claims 1 to 12, comprising a step of homogenizing a mixture comprising:

An aqueous phase comprising:

at least one oligosaccharide, polysaccharide or polyol,

o water,

At least one surfactant,

• a vegetable oil or a mixture of vegetable oils,

to obtain a transparent and stable emulsion over time.

14. The method of claim 13, wherein the homogenization step is carried out by high energy homogenization, preferably by microfluidization, high shear stator rotor, especially at more than 8000 revolutions per minute, or high pressure homogenization.

15. Method according to one of claims 13 or 14, comprising a step of dispersing the mixture prior to homogenization, to obtain a pre-emulsion, in particular wherein the diameter of the drops constituting the aqueous phase ranges from 1 to 100 μηη , in particular from 1 to 5 μηη.