Note: Descriptions are shown in the official language in which they were submitted.
1 Spreadable emulsions which are used as substitutes for butter
have generally become classifiecl according to their oil content. Marga-
rine generally contains not less than 80% fat. The margarine is produced
by admixing oE two phases J oil and aqueous. ~`he oil blending may be done
by the refiner of the margarine manufacturer and color may be addecl, gen-
erally carotene to the oil, as well as vitamins and emulsiEiers. About
16-18% skim milk or water, plus flavoran-ts, salt and preservatives are
added to the liquid phase. Die-t margarine must have 50% or less calories
than conventional margarine, and whereas whey or milk powder may be used
in margarine for flavor purposes J the same cannot be used in diet margarine
because these ingredients have the effect of breaking the emulsion. The
diet margarines con-tain about 60% of water and between about 35-30% of oil.
The so-called "spreads" are between margarine and diet margarine
in oil content and thus contain between about 40 and 80% of oil.
rhe term "margarine or the like spreads" used throughout the speci-
fication and claims of -this case is meant to include all of the above butter
substitute spreads J namely margarine, diet margarines and "spreads" as well
as butter itself since the composition of the invention can even be added to
butter to intensify the butter flavor.
Margarine i-tself J while it can be made so as to be substantially
cholesterol-freeJ nevertheless contains substantially the same number of
calories as does butter. Also, margarine has never been able to achieve
the same desired flavor as natural butter.
rne diet margarines9 and the "spreads" which are generally sold in
~5 plastic tubs, while having less calories than margarine, are even less
desirable than margarine from the standpoint of taste and mouth feel.
All of the margarine and the like spreads on the market utilize
the artificial ingredient diacetyl to attemp-t to impart a buttery flavor -to
the spread. Some of the margarine products utilize a blend of diacetyl with
butyl aldehydes, butyl alcohols and butyric acid.
1 Starter distillate was experilllented with for the purpose of
impar-ting flavor to margarine but was foulld when used alone for this purpose
to be too fragile with loss of flavor occurr:Lng very shortly after the
product was packaged.
Likewise~ lipolyzed cream was tried as a flavorant for margarlne
but was found when used alone for this purpose to be unsat:isfactory because
the product was not stable and would become rancid within thirty days. In
addition, the flavor was too inconsistent Erom batch to batch and there was
considerable difficulty in maintaining a good emulsion with these flavorants.
It is accordingly a primary obJect of the present invention to
provide margarine or the like spreads with natural butter flavor.
It is another object of the present invention to provide a composi-
tion of water soluble distillate and oil solub]e lipolyzed cream which can
be added to any margarine or the like spread to impart natural butter
flavor thereto.
It is yet another object of the present invention to provide a
method of incorporating the composition of the invention into margarines or
the like spreads for the purpose of imparting natural butter flavor -thereto.
An additional object is to impart such flavor which is maintained in a stable
water-in-oil emulsion.
It is still a further object of the present invention to provide
for a means of giving natural butter flavor to any spread, and in fact to
even intensify the natural butter flavor of butter itself.
With the above and other objects in view, the present invention
mainly comprises as a natural butter flavorant for margarines or the like
spreads~ a mixture of water soluble starter distillate with oil soluble
lipolyzed creams or lipolyzed butter oils in a ra-tio of 2-20 parts of the
oil soluble component per each part of the water soluble component, and pre-
ferably 5-10 parts of the oil soluble component per each part of the wa-ter
soluble componen-t.
1 The use oE more than 20 parts of the oil soluble component gives
the composition a flavor which is too cheesy. On the other hand, the use of
less than 2 parts oE the oil soluble componen-t results in a product having
an imbalance of flavor notes and not a true natural butter taste.
The margarine or the like spread oE the present invention possess-
ing natural butter flavor comprises margarine or the like spread with the
addition thereto of 0.05-2% by weight of the above flavorant. While this
proportion is not cri-tical it has been found that an addition of less than
0.05% of the flavorant is too weak to accomplish the desired result. On the
other hand, while more than 2% of the flavorant can be used, any additional
amount is unnecessary and therefore should be avoided from the standpoin-t of
economy.
If desired, the margarine or the like spread can also include
cellulose fiber in an amount of up -to 3% of the water content, the cellulose
fibers having a particle size preferably in the range of no-t greater than 400
microns, and more preferably in the range of 50-200 microns. A particle size
of more than 400 microns gives the spread a texture which is too grit-ty or
stringy.
The amount of cellulose fiber depends to a large extent on the
amount of water in the spread. Spreads having about 15% of wa-ter require no
cellulose fibers or at most a very small amount, while spreads having a high
water content of up to 60% require higher cellulcse fiber content in a range
of about 0.05-3% of the water content. If less than 0.05% cellulose fiber
is used in such spread, the amount of fiber is not sufficient to provide the
desired texture for good spreadability. On the other hand, an amount of
more than 3% makes the product -too stiff and therefore loses spreadability.
The higher percentage is used for higher water contents. When used at the
preferred levels, the cellulose fibers serve as non-caloric moisture binders
and lmprove the texture and mouthfeel of the spread. The cellulose fibers
also improve the flavor impact ln spreads having a high water conten-t.
1 In accordence with a preferred embodiment oE the presen-t inven-tion,
the water soluble star-ter distillate and oil soluble lipolyzed oils are both
spray dried and in this dry form mixed with the aqueous phase from which the
water-in oil emulsion of the margarine or the like spread is made. The
water soluble coating of the spray dried material envelopes the lipolyzed
oil and thus facili~a-tes distribution thereof in ~he aqueous phase so that
this method of incorporating the Elavoring component of the invention re-
sults in uniform, stable emulsions which are not readily produced when the
lipolyzed oils or creams are used in a liquid form. The water soluble
coating or carrier may be a conventional carrier such as non-fat dry milk,
starches, corn syrup solids or maltodextrins. We have found that starch
hydrolysates having a lower dextrose equivalent are particularly suitable
since they are readily water soluble and not too hygroscopic. When the DE
is 20 or less, such carriers are referred to as maltodextrins.
The lipolyzed oils or creams are natural dairy flavors and can be
obtained by incubating either milkfat, derived directly from whole milk, or
butter oil derived from butter with a lipase (esterase) enzyme as described,
for example, in U.S. Patent No. 2,794,743. During the incubation period,
the enzyme system catalytically releases fat-ty acids from the butter fat and
results in certain end products. Specific action of the lipase system
releases volatile, flavorful, fatty acids including butyric 3 caproic, and
caprylic capric acids, in much greater molar concentrations than, but togeth-
er with, long chain fatty acids. To control the flavor development in the
finnished product, the system is heated to completely destroy the enzyme
activity and to reduce the bacterial counts to very low levels. Lipolyzed
cream or milk fat can be likewise produced in the manner described in U.S.
Patent No. 3,469,993, i.e., by first treating with lac-tic acid-producing
bacteria to produce therein lactic acid, after which -the lactic acid acid-
ified milk fat medium is treated with lipase enzymes in the conventional
manner.
l The starter distlllate, which :Ls the water soluble component oE
the flavorant of -the present invention is the mixture oE flavor compolmds
distilled from cultured reconstituted skim milk. It contains the flavor
compounds which are volatile with water at 212~ F. While the major compo-
S nent of starter distillate is ciacetyl, the star-ter dis-tilla-te as a whole,
however, gives a flavor which is much more pleasant than that of synthetic
diacetyl because of the presence of other flavor substances produced by the
bacteria used in culturing the milk. Starter distillate is obtainable com-
mercially as "starter distillate."
The use of the flavorant of the present invention particularly
when incorporated into the margarine or the like spread by mixing the spray
dried flavorant with the aqueous phase of what becomes the margarine or the
like spread, in an amount of 0.05-2% of the spread, resul-ts in a margarine
or -the like spread with a truly natural butter flavor.
In order to achieve a natural butter flavor, the spread must have
a butter flavor which is free of artificial and off-flavor notes. The
flavor must be homogeneously distributed within the emulsion and yet mus-t
be available to the taste buds during consumption. Still further, the
flavor must also be stable upon storage of this spread under reErigeration
for periods oE up to six mon-ths and must be stable upon heating and during
processing.
In contrast to known attempts to achieve natural butter flavor in
margarine or the like spreads, such attempts even going to the extent of
mixing natural butter with margarine, which is both expensive and cannot
provide for cholesterol free products, the compositions of the present
invention provide truly natural butter flavor from natural sources. The
flavor system is stable under refrigera-tion for at least six months in the
presence of preservatives and antl oxidants which are commonly used in
margarine and the like spreads. Still further, the flavor system of the
present invention is adapted for incorporation into diet margarines of high
water content.
3~9:~
~ he method of the present lnvention comprises the
mixing of the water soluble starter distillate with the oil
soluble lipolyzed oil, in a ratio of 1 part o-f water soluble
component to 2-20 parts of oil soluble component tpreferably
5-10 parts), together wlth other additives, such as, water,
maltodextrin or other carriers and color if desired. If
the flavor base is to be used with low calorie spreads of
high water content, then cellulose fiber of a particle size
of 50-400 microns is added in an amount such that the
cellulose content in the final product is between 0.5-3% of
the water content of the final spread. The mixture is then
dried. Drying can be effected by freeze drying, foam-mat
drying, rotary drying, tray drying or spray drying. Spray
drying is most preferred.
It has been found that the drying step imparts
certain benefits to the final product in that certain
volatile and undesired flavor notes are eliminated during
the drying step. q~e resulting flavor base becomes shelf
stable and does not change upon storage and still further
the flavor base can be more easily incorporated into the
spread since it can be mixed into the water phase of the
spread and thoroughly emulsified therewith b`efore being
added to the fat phase.
The water phase can also be distributed through
the oil phase by emulsification with any of the common
commercial emulsifying agents such as the ~eens, the Spans
or lecithin, to form a paste which paste can also be used
for the purposes of the present invention.
The following examples are given to further
illustrate the present invention. The scope of -the invention
is not, however, meant to be limited to the specific details
of the examples.
L~3~3~
EXAMPLE 1
30 parts of a commercial lipolyzed cultured
cream were mixed with 3.0 parts starter distillate,
0O2 parts annatto coloring, 0.02 parts turmeric and
66.78 parts maltodextrin~ To this mixture about 50 parts
of hot water were added ancl the
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3~
1 mixture was thoroughly agitated and homogenized. This mixture yielded a
homogeneous emulsion in which the two flavor components, the oil soluble
and the water soluble, were uniformly dispersed. This mixture was kept
under refrigeration in order to minimize changes in the flavor during stor-
age. However, this Elavor system was unstable and had l:Lm:Lted storage life.
Because oE -the lack of drying the above flavor system is unstable,
as indicated. However, the flavor system will give a sa-tisfactory flavor
provided that it is used fresh.
EXAMPLE 2
-
To 150 parts of the flavor system described in Example 1, 50 parts
of hot wa-ter were added. The flavor was then thoroughly mixed and homogenized.
The homogeneous mix-ture was spray dried in a conventional spray
drier.
The dehydrated product contained the functional ingredients, that
is the lipolyzed cultured cream and -the starter distillate, enrobed in the
maltodextrin. This flavor sys-tem was stable and could be stored for long
periods without noticeable change in the flavor.
In this dehydrated system, the ratio of the oil soluble flavor
component to the water soluble was 10.0 to 1.0 respectively.
This example describes a preferred f]avor system giving excellent
flavor notes and providing a stable product which can be used over long
periods of time.
EXAMPLE 3
Thirty parts of Dariteen L-ll were mixed wi-th 3.0 parts of s-tarter
distillate, 0.2 parts annatto coloring and 0.02 parts turmeric. The mixture
was heated to about 150F and to it 17 parts of water were added. To this
mixture 0.05 of Tween 60 and 0.05 parts of Span 60 (as emulsifiers) were
added and the mixture was homogenized to produce a uniform emulsion. This
emulsion could be used as the flavor base having about 1.5 times the flavor
.strength of the flavor base described in Example 2.
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3 ~
1 EXAMPLE 4
To 295 parts of water, 75 parts of the Elavor base described in
Example 2, and 30 parts of salt were added and thoroughly mixed. A ~miEorm
mix was obtained.
This mixture was combined with 1,600 parts of margarine oil (con-
taining emulsifiers, and preservatives) and then passed through a cool
scraped surface heat exchanger in the normal manner margarines are prepared.
The product was poured into tubs to form a sof-t margarine spread.
The product was subjected to a taste panel and was compared to
commercial margarines and lightly sal-ted butter. The panel was asked to
rate the 1avor of each produc-t on a scale of 0 to 8 where:
0 = not butter-like flavor
8 = truly butter-like flavor.
The butter was given to the panel as open control and to it a
score of 8 was assigned. The panel gave the product made in accordance
with this invention an average score of 7. 0! while giving the commercial
margarine products an average score of 5.5.
EXAMPLE 5
The product prepared in accordance with Example 4 was stored under
refrigeration for six months and evaluated.
No changes were noted in flavor, color or stability of the product.
The product still received high scores by the taste panel.
EXAMPLE 6
To 200 parts of the flavor base described in Example 2l 50 parts
of microcrystalline cellulose, 50 microns were added and thoroughly mixed~
This mixture was added to 970 parts of water and 30 parts of salt
and thoroughly mixed to produce a homogeneous dispersion. To this 750 parts
of margarine oil (containing emulsifiers and preservatives) are addedl thor-
oughly mixed to form an emulsion and cooled in a scraped surface heat ex-
changer in the nor~al manner for preparing diet margarines.
1 The product was poured into -tubs to Eorm a soft diet margarine
spread.
The product was evaluated and judged superior to commercial die-t
margarines. Panelists described this product as having a true butter flavor
and having desirable mouthEeel. The commercial diet margarines were judged
as gummy or slimy and as having a chemical flavor.
This product was judged as acceptable even after four months o-f
refrigerated storage.
EXAMPLE 7
To 150 parts of the flavor base described ln Example 2, 40 parts
of cellulose (50 micron) and 30 parts of salt were added and thoroughly
mixed. This mixture was added -to ~80 parts of water and thoroughly mixed,
to form a homogeneous product. This homogeneous emulsion was chilled and
added to 1,300 parts of butter (without salt) and whipped in a mixer.
lS Whipping was con-tinued un-til a imiform product was ohtained.
The resulting product was a whipped but-ter having less than one-
third the calories oE but-ter and excellent butter flavor. This product was
compared to commercial whipped butter and was judged as having better butter
flavor than the commercial whipped butter.
EXAMPLE 8
To 100 parts of the flavor base described in Example 2, and 30
parts of salt, 700 parts of water were added and the mixture was thoroughly
blended. This mixture was combined with 1,170 parts of margarine oil (con-
taining emulsifiers and preservatives) and then passed through a cool,
scraped surface heat exchanger in the normal manner margarines are prepared.
The product was poured into tubs to form a soft, light spread.
The product was subjected to a tas-te panel and was compared to
commercial light spreads. It was judged superior to the commercial light
spread in flavor and mouthfeel. The panel described the flavor as clean,
true butter flavor.
1 This product was ~udged as acceptable even aEter Eour months oE
refrigerated storage.
EXA~IPLE 9
To 1 part of the flavor base mentioned in Example 2, about 0.2
parts of water were added and the mixture was homogenized. This mixture was
then added to 98.8 parts oE commercial, slightly salted butter and mixed
thoroughly to produce a uniform product.
This product was evaluated by a taste panel for flavor quality and
was compared with commercial butter.
It was found that this produc-t had approximately double the flavor
strength of the commercial butter. The panel described the Elavor of the
product as clean, true butter flavor with no aftertaste.
This method clearly illustrates the potential of -this invention in
cost savings and/or caloric savings in various food applications. For
example, the product described in this example could replace -twice the
quantity of butter in a cake. This will represent substantial cost savings,
as well as caloric reduction.
Another possibility is to mix this double flavor strength butter
with equal quantity of margarine and thus obtain a butter/margarine blend
having the flavor of commercial butter at significantly lower cost.
EXA~iPhE 10
To 1.5 parts of the flavor base described in Example 2, 0.3 parts
of water were added. This mixture was thoroughly blended and homogenized.
This paste was added to commercial, slightly salted, whipped butter
and mixed thoroughly to produce a uniform product.
The product was judged as having strong, clear and true but-ter
flavor. It could be used commercially, for example, as a pancake topping
with noticeably improved flavor.
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1 While the Lnvention has been flescribed with particular reEerence
to certain specific embodiments, it is to be understood that various modi-
fications and changes may be made and such modifications are conLemplated
and are to be considered within the scope of the appended claims.
