WO2020015807A1 - Poudre grasse polyphasée micro-moussée et utilisation d'une poudre grasse de ce type - Google Patents

Poudre grasse polyphasée micro-moussée et utilisation d'une poudre grasse de ce type Download PDF

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Publication number
WO2020015807A1
WO2020015807A1 PCT/EP2018/000364 EP2018000364W WO2020015807A1 WO 2020015807 A1 WO2020015807 A1 WO 2020015807A1 EP 2018000364 W EP2018000364 W EP 2018000364W WO 2020015807 A1 WO2020015807 A1 WO 2020015807A1
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WO
WIPO (PCT)
Prior art keywords
fat
micro
foamed
phase
matrix
Prior art date
Application number
PCT/EP2018/000364
Other languages
German (de)
English (en)
Inventor
Pascal Guillet
Lea POKORNY
Lucas GROB
Erich Windhab
Original Assignee
Pascal Guillet
Pokorny Lea
Grob Lucas
Erich Windhab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pascal Guillet, Pokorny Lea, Grob Lucas, Erich Windhab filed Critical Pascal Guillet
Priority to EP18750325.5A priority Critical patent/EP3869969A1/fr
Priority to PCT/EP2018/000364 priority patent/WO2020015807A1/fr
Publication of WO2020015807A1 publication Critical patent/WO2020015807A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Definitions

  • the invention relates to a microfoamed, multi-phase fat powder.
  • the invention relates to the use of such a fat powder.
  • EP 2 879 506 B1, WO 2014/067637 A1 and DE 10 2012 021 545 A1 describe a food fat system or cosmetic fat system or pharmaceutical fat system with significantly reduced temperature-dependent consistency and stability behavior and with adjustable, technologically and / or nutritionally relevant functional properties previously known, where high-melting, substructured fat particles are suspended in a low-melting fat phase or oil phase or water / oil emulsion, the separation into a low-melting and a high-melting oil fraction or fat fraction and the arrangement of the high-melting hard fat phase in the form of suspended dispersers
  • Hard fat particles in the low-melting oil fraction phase and the additional substructuring of the disperse hard fat particles by incorporated dispersed water drops and / or air bubbles or gas bubbles the temperature dependence of the viscosity of the overall system in a temperature range ch from 10 to 20 degrees Celsius, preferably from 5 to 30 degrees Celsius, more preferably from 0 to 40 degrees Celsius, quantitatively described by the thermal viscosity coefficient - change in
  • the melting point of the high-melting, disperse, structured particle phase is> 20 ° C and the solidification point of the low-melting fat / oil phase is ⁇ 15 ° C.
  • the melting point of the high-melting, disperse, structured particle phase can also be> 40 ° C and the solidification point of the low-melting fat / oil phase ⁇ 5 ° C.
  • this prior art discloses a fat system in which the melting point of the high-melting, disperse, structured particle phase is> 60 ° C and the solidification point of the low-melting fat / oil phase ⁇ 5 ° C, preferably ⁇ 0 ° C , is.
  • the high-melting, disperse, structured particle fat phase is a solidified emulsion with inner, stabilized water drops and / or the continuous low-melting fat or oil phase is a water-in-oil emulsion with stabilized water drops.
  • the high-melting, disperse particle phase is an oil / water / oil double emulsion
  • / or the continuous low-melting fat / oil phase is a water / oil emulsion or oil / water / oil emulsion, with an outer continuous emulsion oil phase, which solidification temperatures ⁇ 15 ° C, preferably ⁇ 5 ° C, more preferably ⁇ 0 ° C.
  • This prior art also describes a fat system which is characterized in that the disperse particle structure in its high-melting fat phase and / or the inner water phase and / or the innermost oil / fat phase antioxidants, polyunsaturated fatty acids and / or other nutritional or health-promoting and / or has organoleptically relevant functional components.
  • this prior art includes a fat system, which is characterized in that the continuous fluid phase, which is a low-melting fat / oil system with or without leg held emulsion or double emulsion substructures, antioxidants, polyunsaturated fatty acids and / or other nutritionally physiological or health-promoting and / or organoleptically relevant functional components and / or low-calorie filling components incorporated in dissolved and / or dispersed form.
  • the continuous fluid phase which is a low-melting fat / oil system with or without leg held emulsion or double emulsion substructures, antioxidants, polyunsaturated fatty acids and / or other nutritionally physiological or health-promoting and / or organoleptically relevant functional components and / or low-calorie filling components incorporated in dissolved and / or dispersed form.
  • This prior art also describes a fat system which is characterized in that in one or more of the disperse fat / oil phases and / or water phases, nutritionally physiologically or health-promoting and / or organoleptically relevant functional components and / or low-calorie Filling components are incorporated in dissolved and / or dispersed form.
  • An embodiment of this fat system is characterized in that gas / air bubbles are incorporated into the continuous fat / oil phase and / or one or more of the disperse fat / oil phases and / or water phases, which contain a gas dispersion or Form foam structure.
  • the fat system is further characterized in that the mass fraction of the substructured or non-structured high-melting hard fat particles in the continuous low-melting oil / fat phase which is substructured as a w / o emulsion or not so substructured, based on the total mass, between 5% and 85 %, preferably between 10% and 75%.
  • a fat system is also described in which the mass fraction of dispersed water drops incorporated in the hard fat particles, based on the hard fat mass, is between 0% and 80%.
  • a fat system is disclosed by this prior art, which is characterized in that the volume fraction is incorporated into the hard fat particles. dispersed gas / air bubbles, based on the hard fat volume, is between 0% and 75%.
  • An embodiment of this prior art is characterized in that the mass fraction of dispersed water drops incorporated in the low-melting continuous oil / fat phase, based on the total mass of the continuous phase, is between 0% and 80%.
  • the volume fraction of the dispersed gas / air bubbles incorporated in the low-melting continuous oil / fat phase is, based on the total volume of this continuous phase, between 0% and 75%.
  • the total fat content is between 20% and 100%, preferably between 50% and 100%. If the disperse hard fat particle phase is substructured, the total calorie content is reduced by 50%, preferably by 60%, by incorporating dispersed water drops and / or air / gas bubbles.
  • the total calorie content in the case of substructuring the disperse hard fat particle phase and the continuous low-melting oil / fat phase is reduced by> 50%, preferably by> 70%, by incorporating dispersed water drops and / or air / gas bubbles.
  • the prior art is characterized in that in the case of incorporation of total water fractions> 10%, preferably 20%, into the hard fat particles and / or the low-melting, continuous oil / fat phase in the form of dispersed water drops, this fat system when used as Drawing fat in puff pastry products, in their conventional baking process, brings about an advantageous, controlled release of the incorporated water content in the form of water vapor, and thus makes it possible to achieve a significantly improved fine structuring of the puff pastry product.
  • Fat system characterized in that in the case of the incorporation of total water proportions> 30% into the hard fat particles and / or the low-melting, continuous oil / fat phase in the form of dispersed water drops, this fat system when used as drawing fat in puff pastry products with their novel treatment in a microwave baking process results in an advantageous, controlled release of the incorporated water content in the form of water vapor, and thus a significantly improved fine structuring of the puff pastry product can be achieved in a significantly reduced baking time.
  • the substructured hard fat particles allow more efficient and simplified incorporation / encapsulation more functional Substance components that are relevant for sensory, nutritional and / or medical reasons.
  • the hard fat content or generally the fat content in the end products can be significantly reduced without negatively influencing the customized melting, consistency, flow, stability and novel texture formation properties of the fat system.
  • Hydrophobic and / or hydrophilic ingredients can be incorporated or encapsulated in the substructured hard fat fractions, which are better protected against diffusion losses by a solid, crystalline hard fat coating, for example.
  • the fat masses produced in this way also show improved structural stability over a larger temperature range.
  • An example from the cosmetics sector relates to the spreading behavior of a cream on the skin surface, which is kept constant over a temperature range relevant to the consumer. Texture-improving properties result, for example, from the incorporation of dispersed water droplets into the hard fat particles of the microstructured food composite fat system, which is preferably used as drawing fat or drawing margarine. The concentration and size of these incorporated water droplets as well as the melting temperature range of the hard fat particles allow the driving force of the margarine to be regulated in the baking process.
  • the water vapor generated during baking can be used as a raising agent in the fat-based separating layer.
  • Structure formation in the baking process i.e. to be adapted to the gelatinization temperature / kinetics and dough crumb solidification temperature / kinetics. This optimizes the driving force and the resulting baking volume and produces a finer leafiness of the dough structure in the baked product.
  • puff pastry with a drawing fat which, in contrast to conventional puff pastries, can also be baked in the microwave.
  • a fat-based suspension, emulsion or foam consisting of the liquid hard fat component and the (i) solid (s), (ii) aqueous phase (s), or (iii) gas phases dispersed therein are sprayed through a nozzle into a cold gas phase ,
  • the liquid hard fat crystallizes out and includes the phases dispersed therein.
  • Macroscopically, a free-flowing hard fat powder is created.
  • the hard fat has the melting temperature range set via the fat composition and the coupled deformation / consistency and Flow properties.
  • Biopolymers such as, for example, edible proteins or polysaccharides, including, for example, indigestible celluloses, can be included in the hard fat phase.
  • other ingredients can be dispersed into the hard fat phase.
  • these can be, for example, vitamins, minerals, flavors, alcohol, cocoa, fruit, vegetable, nut, meat or fish pieces and purees.
  • Emulsifiers can also be used for the substructuring of the hard fat.
  • the proportion of non-hard fat material in the entire hard fat spray powder product can be between 0.01% and 70%.
  • a free-flowing powder is macroscopically present in the application temperature range.
  • another liquid phase can be used for substructuring.
  • This liquid, aqueous phase is dispersed / emulsified in the liquid hard fat and then cold sprayed.
  • the aqueous phase can consist, for example, of water, milk, fruit or vegetable juices, coffee or tea extract.
  • the aqueous phase can be further substructured by a gas or fat phase or solid particles. Suitable emulsifiers are used.
  • the proportion of non-hard fat material can in turn be between 0.01% and 70%.
  • a free-flowing hard fat spray powder product is created macroscopically.
  • the hard fat phase can be substructured by a gas. A gas is dispersed into the liquid hard fat phase and this dispersion is then cold sprayed.
  • the gas: hard fat ratio can vary between 0: 1 and 3: 1.
  • a free-flowing hard fat powder is created macroscopically.
  • such a substructured hard fat powder has round particles in a diameter range of 0.1 to 500 pm that can be set via the spray parameters.
  • the particle morphology can also have other geometric shapes, such as ellipsoid, platelet or irregular shapes.
  • Such fat systems could be produced in a variety of ways.
  • the most common manufacturing methods include the following steps: 1. Mix the liquid hard fat with the liquid oil phase and, if available, the aqueous part to produce a pre-emulsion. 2. Cooling this pre-emulsion with mechanical energy input in order to produce a w / o emulsion and to crystallize the hard fat. 3. Setting the necessary plasticity by further fine dispersion of the water drops and hard fat crystals, for example in a pin mixer.
  • Such a fat powder can be produced by cold spraying (EP 1 285 584), by supercritical melting micronization (WO 2010/069752) or by phase inversion (EP 0 293 980).
  • disk-shaped primary particles were agglomerated to form 0.5-10 mm granules by means of liquid oil or w / o emulsions. By mixing in liquid oil, these granules break up again into primary particles, and then develop their effect as a structuring agent. The upstream agglomeration step is conducive to better handling of the fat powder.
  • DE 197 50 479 A1 discloses a process for producing water-containing, frozen or solidified, storage-stable, free-flowing powder microcapsules.
  • Claim 11 describes a method with the features of claim 1, in which, due to the spraying of an O / W / O emulsion in the greasy / oily spray drops, dispersed water droplets in turn form a second fat / oil phase, which is also finely dispersed in droplet form have, the total drop being solidified when the outer fat / oil phase solidifies and the inner second fat / oil phase at storage temperature, in contrast to the outer fat / oil phase, can be in the molten or partially melted state.
  • DE 697 36 679 T2 relates to the production of a flowable fat in certain weight ratios with fillers that are very special.
  • the invention has for its object to provide a micro-foamed, multi-phase fat powder, which allows stabilization of encapsulated ingredients even over a long period of storage.
  • the invention is based on the object of proposing a suitable use for such a micro-foamed, multi-phase fat powder system.
  • micro-foamed, multi-phase fat powder the particle core of which consists of a micro-foamed matrix and elements arranged therein, different from the particle core, and the micro-foamed particle core, depending on the predetermined mechanical and / or thermal and / or enzymatic stress or the time spent there releases elements arranged in the particle core.
  • micro-foamed, multi-phase fat powder according to the invention can be used both in the food, pharmaceutical and cosmetics sectors and in the construction sector and for washing powder.
  • hard fat refers to a fat that is solid at room temperature of around 20 degrees Celsius.
  • the present invention relates to the substructuring of hard fats in particle form for encapsulation, consisting of a particle core with an internal, micro-foamed substructure, which is improved by (a) improved availability and controlled release of active ingredients, (b) novel techno-functional and sensory properties, (c) a reduction in calorie density, and (d) novel possibilities for functionalization with active ingredients (nutritive, cosmetic or pharmaceutical substance components).
  • the surface-to-volume ratio which is greatly increased in accordance with the invention, leads to a greatly enlarged surface area of the particles and thereby to a greatly increased th release of the contained active ingredients.
  • the sensory perception of the flavors contained in foods can be significantly increased, whereby (a) more intense aroma profiles can be generated and / or (b) economic advantages can be achieved by using less quantities.
  • the micro-foamed substructure of the MSFP can have pressures that deviate from the ambient pressure, which leads to novel techno-functional properties of the particles, such as (a) controlled volume expansion (for example in food or cosmetic products such as cappuccino, foam, Mousse au chocolat, bread or shaving foam), (b) controlled volume reduction and / or adsorption of substances from the matrix surrounding the particle (for example in catastrophic situations in which oil contamination by the particles can be bound quickly and without further influence on the environment ), (c) facilitated breakup of the particles and controlled (increased or decreased) release of the active ingredients contained.
  • controlled volume expansion for example in food or cosmetic products such as cappuccino, foam, Mousse au chocolat, bread or shaving foam
  • controlled volume reduction and / or adsorption of substances from the matrix surrounding the particle for example in catastrophic situations in which oil contamination by the particles can be bound quickly and without further influence on the environment
  • facilitated breakup of the particles and controlled (increased or decreased) release of the active ingredients contained such as (a) controlled volume expansion (
  • the substructured micro-foamed, multi-phase fat powder according to the invention can preferably also be used advantageously not only for food fat foam powder, cosmetic fat foam powder and pharmaceutical fat foam powder, but also in the building materials sector and for washing powders. All in all, the view can be taken that a micro-foamed fat powder of the type according to the invention does not yet exist.
  • the multi-phase system allows the insertion of fat, water and gas-soluble components.
  • the release of elements contained in the microfoamed fat powder can be controlled in a targeted manner. Due to the micro-foamed structure, the release kinetics can be greatly accelerated compared to conventional encapsulation or, if necessary, also delayed, so that faster or slower release kinetics can be achieved. If necessary, the fat system, for example also flavor, can protect longer, so that the loss of flavor is minimal and the storage stability for such a micro-foamed, multi-phase fat powder is considerably increased.
  • the micro-foamed particle core is enclosed by a shell and the shell consists of a micro-foamed, continuous hard fat phase or of an aqueous polymer layer, or a carbohydrate layer or of a higher melting and / or mechanically more stable material than the enclosed particle core.
  • This shell allows for precise control of the release.
  • Such a microfoamed, multi-phase fat powder is very versatile.
  • the shell is an application-specific protective layer, which means that the powder particle is compatible with any matrix and can be mixed.
  • the substructuring according to the invention can be used to produce microfoamed fat powder systems (MSFP) which consist of a core with a microfoamed substructure and a casing.
  • the continuous hard fat phase or wax phase of the micro-foamed core can consist of a pure, an emulsion-based (water-in-fat) or double emulsion-based (fat-in-water-in-fat) hard fat matrix, which is a micro-foamed substructure with a bubble diameter contain 0.1 - 5 [pm] and 1 - 85 [vol .-%] gas fractions.
  • the casing consists of (a) a micro-foamed, continuous hard fat phase which consists of a pure, an emulsion-based (water-in-fat) or double-emulsion-based (fat-in-water-in-fat) hard fat matrix, which has a micro-foamed substructure with a Contain bubble diameters of 0.1 - 5 [pm] and a gas content of 1 - 85 [vol .-%] and / or (b) a pure hard fat and / or (c) an aqueous polymer layer and / or (d) an aqueous one Carbohydrate layer can exist.
  • micro-foamed substructure of the core and / or the shell of the particles allows the incorporation of active ingredients in the continuous phase and / or at the interface between the continuous phase and the gas phase of the enclosed bubbles and / or in the gas phase of the enclosed bubbles micro-foamed substructure. Furthermore, the micro-foamed substructure of the MSFP leads to a sharp increase in the surface-to-volume ratio compared to unfoamed particles by a factor of 2 to 20, depending on the size and volume fraction of the gas bubbles contained in the particles.
  • the release kinetics of the active ingredients contained in the core can be controlled as a function of mechanical, thermal and / or chemical factors by means of the tailor-made shell around the core.
  • Mechanical stress can, for example, break up particles and release the microstructure contained in the core and the active ingredients contained therein.
  • Claim 3 describes a microfoamed, multi-phase fat powder in which the casing consists of a water-in-fat or a fat-in-water-in-fat micro-foamed hard fat phase.
  • the emulsion-based substructure allows the insertion of hydrophilic and / or hydrophobic components.
  • Hydrophilic components are inserted as emulsified drops and are surrounded by the fat mass.
  • the fat matrix leads to an efficient stabilization of the hydrophilic components, for example hydrophilic flavors, since this is not miscible with the hydrophobic fat matrix.
  • Hydrophobic components such as unsaturated fatty acids, can be stabilized in the fat matrix. It is particularly advantageous in all cases that the invention does not require the use of surface stabilizing additives.
  • a further inventive embodiment is described in claim 4.
  • This describes a microfoamed, multi-phase fat powder, which is characterized in that the casing has a microfoamed substructure with gas bubbles, the gas bubbles having a diameter of 0.1 to 15 ⁇ m ], preferably 0.1 to 10 [pm], and the matrix contains a gas fraction of 1 to 85 [vol .-%], preferably 5 to 25 [vol .-%].
  • the small diameter of the contained bubbles leads to an enormous enlargement of the surface of the particles.
  • the slats represent very efficient barriers, which immobilize contained substances, stabilize them in particles and encapsulate them. In addition, these slats represent predetermined breaking points, which break quickly due to a mechanical entry and thus accelerate the release of aroma at the right moment.
  • a micro-foamed, multi-phase fat powder is characterized in that the micro-foamed matrix consists of a continuous hard fat phase or a wax phase or of a water-in-fat or a fat-in-water-in-fat hard fat matrix, which has a microfoamed substructure with a diameter of embedded gas bubbles of 0.1 to 20 [pm], preferably 0.1 to 10 [pm], and a gas fraction of 1 to 85 [vol .-%], preferably 40 to 70 [% by volume].
  • This provides an enormously versatile, micro-foamed, multi-phase fat powder with a versatile system that enables versatile use, encapsulation and controlled and accelerated release of any elements.
  • a further advantageous embodiment is described in claim 6, which is characterized in that the shell also has elements designed as ingredients. This means that this fat powder is used in a wide variety of ways.
  • a further advantageous embodiment is described in claim 7, in which the microfoamed, multi-phase fat powder is characterized in that the gas bubbles arranged in the microfoamed matrix of the particle core have a pressure in the matrix of the particle core that deviates from the normal pressure.
  • a contained overpressure can lead to a strong volume expansion after mechanical, thermal or enzymatic stress. The release of the excess pressure can, for example, lead to an instant cappuccino, powder-based shaving foam or new construction and insulation systems.
  • the micro-foamed, multi-phase fat powder is characterized in that the gas bubbles contained in the micro-foamed matrix of the particle core have an excess pressure of z. B. 1 to 20bar, preferably 1 to 15 bar.
  • a further advantageous embodiment is described in claim 9, which is characterized in that the gas bubbles have a negative pressure of 0.1 to 1 bar, preferably 0.2 to 0.5 bar, with respect to the matrix surrounding them. Suppression can be used to absorb substances. Fat-based substances can be absorbed and stored. This can be compared to an absorption effect.
  • Claim 10 describes a micro-foamed, multi-phase fat powder, in which both the micro-foamed matrix, as well as in the gas bubbles, as well as in the shell, the elements formed as ingredients are arranged.
  • Ingredients can be arranged not only in the continuous hard fat phase, but in particular also as volatile components in the gas phase, both as particulate, for example powdery components, at the boundary layer between the gas bubble and the continuous matrix. Due to the large surface, an internal coating of the inner surface of the air bubble leads to an increased and more intensive release of contained substances. By combining volatile components and components in the continuous matrix or interface of both, an entire aroma profile with volatile and basic aroma components can be released.
  • Claim 11 describes a microfoamed, multi-phase fat powder, in which the elements arranged in the microfoamed matrix and / or in the substructured gas bubbles and / or in the shell surrounding the particle core and / or at the interface of the gas bubbles and particle core and the matrix and / or flavorings and / or trace elements and / or Vitamins and / or antioxidants and / or active pharmaceutical ingredients, bleaches, optical brighteners, enzymes, softeners, surfactants, fragrances, dyes, electrolytes, salts, crosslinking agents, hardeners. This provides an extraordinarily wide range of applications.
  • the fat powder is used as a food fat foam powder system or as a cosmetic fat foam powder system or as a pharmaceutical fat foam powder system or as a construction foam powder system, or in washing powder.
  • 1 shows a schematic view of the production of an emulsion-based, multiphase fat powder
  • 2 shows a particle core with a micro-foamed emulsion matrix and elements arranged therein which are different from the particle core, the particle core being enclosed or encapsulated by a shell;
  • FIG. 4 shows a particle core similar to the illustration according to FIG. 2, aromas being arranged in the gas phase and / or in the continuous phase and / or at the interface;
  • FIG. 6 shows a reconstitution matrix of the particle core shown in FIG. 5, which is arranged in a matrix of water and / or a polymer solution and / or oil or the like;
  • Fig. 7 is a fat powder after the pressure release of the arranged in the matrix
  • Fig. 8 shows the use of a microfoamed, multi-phase fat powder
  • Cocoa fat foam powder in cooperation with coffee powder, milk proteins and carbohydrates, arranged in a capsule; 9 shows a further embodiment with cocoa powder; Cocoa mug with protein proteins, sugar and milk fat foam powder, and
  • FIG. 10 shows the cocoa mug shown in FIG. 9, for example after shaking and thus releasing the pressure of the gas bubbles arranged in the matrix.
  • a container 1 in which molten fat is arranged.
  • the fat is fed to a container 4 through a pump device 2 and a line 3.
  • a line 5 with a pump device 6 is connected to the container 4 and conveys coffee oil to the container 4 from a container 7.
  • the container 4 serves as an emulsification unit.
  • the mixture is fed via a line 9 to a cold spray tower 10, in which the sprayed mass is cooled to multiphase fat powder, for example via liquid nitrogen.
  • a cold spray tower 10 in which the sprayed mass is cooled to multiphase fat powder, for example via liquid nitrogen.
  • This efficiently encapsulates flavors, for example, and the fat matrix stabilizes the flavors it contains, since water-soluble flavors are hydrophobic.
  • the fat-based powder is free of additives. A high dispersed phase concentration of up to 70% is achieved.
  • the micro-foamed, multi-phase fat powder 11 produced in the cooled cold spray tower 10 contains fat particles with a particle core 13 with a shell 12, one of which is shown in FIG. 2.
  • the casing 12 consists of a micro-foamed, continuous hard fat phase, or an aqueous polymer layer, or a carbohydrate layer or a higher-melting and / or mechanically stable material than the enclosed particle core 13.
  • the particle core 13 is thus micro-foamed and has in the case of FIG 2 visible embodiment in its interior various elements 14, for example emulsified aroma components 34 (FIG. 6), which are released depending on the predetermined mechanical and / or thermal and / or enzymatic stress with a period of time.
  • These elements 14 are surrounded by a continuous fat matrix 33.
  • the aroma components 34 need not necessarily be emulsified; they can also be present in gaseous form or as a solid.
  • FIGS. 3 and 4 differs from the embodiment shown in FIG. 1 initially in that melted fat and flavorings are contained in the container 1. These are in turn conveyed through the pump device 2 and the line 3 to a foaming cell designed as a container 4, to which further aroma substances are fed from an aroma evaporator via the line 5 and the conveying device 6. From the container 4 designed as a foaming cell the flavored fat foam is conveyed to the cooling tower 35, which is designed as a cold spray tower, by means of the pumping device 8, in which the mass in a manner such as in the embodiment according to FIGS. B. liquid nitrogen-cooled cooling tower 35 is sprayed. The fat powder 11 collects from below, from which it can then be removed.
  • the particle core 13 in FIG. 4 has volatile, that is volatile aroma components 34 which are surrounded by the fat matrix 33.
  • the particle core 13 is in turn enclosed by a shell 12.
  • the different elements 14 for example gas bubbles
  • the overpressure is 1 bar or more.
  • FIG. 6 shows the reconstitution, the reference symbol 16 representing the reconstitution matrix 16 made of water and / or polymer solution and / or oil or the like.
  • the further elements arranged in the gas bubbles for example flavors, vitamins or the like 17, 18, 19, are distributed in the reconstitution matrix 16.
  • the reference numeral 20 shows coffee powder, coffee powder of 50 [%] of 1770 [mg] being present in the example shown.
  • coffee powder of 50 [%] of 1770 [mg] being present in the example shown.
  • protein and sugar of 34.3 [wg.%] / 1214 [mg] is shown, while at 22 milk fat foam powder is arranged as a micro-foamed, multi-phase fat powder according to the invention with embedded particle cores and different elements, which are covered by a shell or Shell 12 are enclosed.
  • These particle cores are in turn identified by reference number 13.
  • the particle cores 13 can contain further substances, for example vitamins, flavors or the like. 8 can be arranged in a suitable cup or in a capsule, as is normally used in coffee machines.
  • FIG. 9 and 10 show a similar capsule and a beverage cup as shown in Fig. 8.
  • 24 denotes milk fat foam powder according to the invention, in the present case 20.1 [wg.%] / 119 [g] with particle cores 13 and embedded elements 14, while 25 is intended to represent protein protein and sugar, in the present case 17.4 [wg.%] / 100 [g]
  • 26 denotes cocoa powder, in the present example 28.7 [wg.%] / 170 [g] Water is indicated at 27, for example 33.8 [wg.%] / 200 [g] , After shaking, the gas bubbles 28 arranged in the particle core 13 are released, the gas fraction here corresponding to 40 [% by volume] / 15 [pm] bubble size.
  • the supply of water is indicated at 29.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une poudre grasse polyphasée micro-moussée, dont le noyau particulaire d'une particule de poudre grasse est constitué d'une matrice micro-moussée et d'éléments de matière différente de celle du noyau particulaire, disposés dans celle-ci.
PCT/EP2018/000364 2018-07-20 2018-07-20 Poudre grasse polyphasée micro-moussée et utilisation d'une poudre grasse de ce type WO2020015807A1 (fr)

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EP18750325.5A EP3869969A1 (fr) 2018-07-20 2018-07-20 Poudre grasse polyphasée micro-moussée et utilisation d'une poudre grasse de ce type
PCT/EP2018/000364 WO2020015807A1 (fr) 2018-07-20 2018-07-20 Poudre grasse polyphasée micro-moussée et utilisation d'une poudre grasse de ce type

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