Note: Descriptions are shown in the official language in which they were submitted.
~n~543
F7094 (R) 1 _~
Low fat spreads and dressings.
The present invention relates to low fat spreads and
dressings. In particular to low fat spreads and dressings
containing inter alia mesomorphic phases of edible
surfactants.
According to the general prior art the structuring of
foodstuffs can be accomplished in various ways. Two main
routes can be distinguished:
(1) the structuring by biopolymers such as proteins and
carbohydrates, and
(2) the structuring by "particles" in the widest sense.
In the former case polymeric molecules cross-link to
form a tangled, interconnected molecular network in water.
In those systems the presence of junction zones or
entanglements leads to gel formation and the enclosure of
water. Examples of those polymeric substances are starch
in puddings, gelatin in desserts and in the water phase of
fat spreads, pectin in jams, carrageen in desserts and in
the water phase of fat spreads, and many others.
In the second case entities such as air cells, water
droplets, fat droplets, crystals, starch granules or
casein micelles are dispersed into the food system.
Interaction forces between such particles determine the
consistency and the physical stability of the food
products. Many food systems fall into this category. In
yoghurt aggregated protein particles form a network of
protein strands. In mayonnaise an "interconnected"
structure of oil droplets is responsible for its
consistency. In a shortening fat crystals form an
interconnected network structure enclosing oil. In a mar-
garine water droplets are dispersed into a continuous
network structure of fat crystals and oil. So, this
2 ~ 4 ~
F7094 (R) 2
represents a dispersion of particles in a network of
particles. Even more complicated structures are found in
butter and ice cream. But in all those cases a build-up of
structure from particles of particle networks can be
distinguished, which is responsible for the consistency of
the finished products.
The present invention provides a new way of
structuring the aqueous phase of spreads and dressings.
The formation of a mesomorphic phase can give rise to a
firm texture and consistency. Surprisingly it has been
found that if the aqueous phase of a spread or dressing
contains a combination of such a mesomorphic phase and a
specific amount of biopolymer this provides inter alia
superior low fat products which are less grainy and/or
which have a reduced tendency to lose moisture.
Accordingly the present invention relates to a spread
or dressing comprising a mesomorphic phase, said product
comprising from 0 to 20 wt% of fat, 0.05 to 30 wt% of
biopolymers and 0.1 to 30 wt% of edible surfactants.
For the purpose of the invention the term mesomorphic
phase is intended to include all semi-ordered phases of
water and structuring materials. Mesomorphic phases and
their method of preparation are known to food scientists.
The prior art, more in particular S. Friberg "Food
emulsions", Marcel Dekker, New York 1976 page 67-139
discloses food emulsifiers and their associations with
water. It provides part of the scientific background of
the mesomorphic phase behaviour of edible emulsifiers, but
does not disclose the use of bulk regions of mesomorphic
phases in finished foodstuffs. In this citation
applications of lamellar- and gel mesomorphic phases in
the bakery area are mentioned. These phases are introduced
in cake and bread formulations during processing in order
to enhance the aerating properties or to enhance
2 ~ ~ ~ 5 4 ~
,,,
F7094 (R) 3
complexing with starch. Consequently, in some stage of the
processing mesomorphic phases are present. However, after
baking, i.e. in the finished foodstuffs, no indications of
mesomorphic phase structures could be found by
differential scanning calorimetry.
Pages 141-213 deal with ice-cream. Pages 166 mentions the
possible presence of lamellar phase or gelstructures at
the oil-water interface. Ipso facto any such structures
are of a very limited size.
Furthermore F. D. Gunstone, J. L. Harwood and F. B.
Padley, " The lipid handbook", Chapman and Hall, London -
New York, 1986, page 227 discloses the use of lamellar
phases for aerating in bakery batters, which lamellar
phases disappear from the product upon baking as our
physical experimental work shows. This citation also
discloses enhanced complexing (formation of inclusion
compounds) of amylose with a lamellar phase of
monoglyceride and water in processed potatoes and other
starch based products. However, in the finished food
products no mesomorphic phase could be detected.
Also there is WO-A-90/09107 (Grindsted Products A/S)
disclosing a stable water-in oil-emulsion (abstract, claim
1). The emulsifier is present in the fatty phase of the
emulsion (page 1, line 8; page 5). Judged microscopically
the distribution of water showed an excellent, uniform
distribution of the water droplets (page 10, line 21).
Consequently, the water is contained as a dispersed phase
in a continuous fat matrix, as in a classical fat spread
such as margarine. There is no question whatsoever of the
use of mesomorphic phases. The indicated procedure
apparently does not allow fat contents below 16% (claim
2), whereas the use of mesomorphic phases, according to
the present invention, allows products to be made in which
the fat content is zero. This citation has nothing to do
with the use of mesomorphic phases in food products such
as spreads and dressings.
2 ~
~_ - 4
F7094 (R)
Preferred mesomorphic phases for use in
accordance with the invention are lyotropic phases; also
preferred are lamellar phases. For the purpose of the
present invention, the term lamellar phase refers to any
system having a pattern of alternating bilayers of edible
surfactants and water. Examples of lamellar phases are
lamellar droplet phases, lamellar gel phases and lamellar
phases containing extending parallel layers of
surfactants and water. In a preferred embodiment of the
invention the spread or dressing comprises discrete areas
of mesomorphic phase having a particle size between l ~m
and 1,000 ~m. Also the spreads or dressings according to
the present invention contain at least one biopolymer in
an amount from 0.05 to 30% wt.
In the lamellar phase, surfactants are believed
to form a bilayer structure. It is believed that a bulk
lamellar phase consists of stacks of bi-layer structures
with an intervening aqueous phase. Products according to
the present invention preferably comprise bulk regions of
the lamellar phase whereas it has been suggested that
known ..................................................
4 ~
_
F7094 (R) 5
products of the prior art might contain boundary layers of
this phase at interfaces, such as those found around oil-
droplets in water-continuous fatty products. The present
invention provides preferably spreads and dressings
comprising at least 5~ by volume of mesomorphic phase. It
is preferred that these products contain at least one
edible surfactant in an amount of from 0.1 to 30% wt. It
is recommended that the edible surfactant comprises a
partial glyceride, preferably monoglyceride. Particular
good results are obtained by using from 1 - 30 % wt of
edible nonionic surfactants and from 0.005 to 10% wt of
edible ionic surfactant.
For the purpose of the invention the term mesomorphic
phase is intended to include all semi-ordered phases of
water and edible surfactant material. Examples of
mesomorphic phases in accordance with the present
invention are cubic, hexagonal, alpha-crystalline gel,
beta-crystalline coagel and lamellar phases. Preferred
mesomorphic phases for use in spreads in accordance to the
invention are hydrophilic crystal phases, most preferred
coagel phases. Preferred in dressings are hydrophilic
crystal phases, such as coagel phases or alpha (~)-
crystalline gels.
Spreads or dressings according to the present
invention comprise inter alia a mesomorphic phase. The
presence of such a phase may be detected by any method
suitable for the detection of regular arrangements of
structuring materials. Suitable methods include for
example NMR, electron microscopy, differential scanning
calorimetry, light microscopy and X-ray diffraction.
The use of mesomorphic phases in spreads or dressings
also leads to many useful features, such as the use as fat
replacer, consistency control agent, moisture retention
agent and/or flavour release agent.
In a preferred embodiment of the invention the
F7094 (R) 6
mesomorphic phase consists of hydrophilic crystals, more
preferred a coagel phase. These phases are particularly
preferred for use in spreads, because the hydrophilic
crystals are believed to from a three-dimensional
structure of hydrophilic crystals (for example a network).
Such a three-dimensional structure may entangle the
aqueous phase of the product; resulting in a proper
rheology, spreadability and mouthfeel for the product.
Similar structures may occur in dressings. In the case of
dressings there is a preference for using an alpha-
crystalline phase.
Spreads or dressings in accordance to the invention
comprise generally less than 20 wt~ of fat, 0.05 to 30% of
biopolymer and 0.1 to 30% of edible surfactant, provided
that in the case of spreads no sodium caseinate is used as
the sole type of biopolymer. In another embodiment of the
invention a spread or dressing is provided, which
comprises less than 20 wt~ of fat, 0.05 to 30% of
biopolymer and 0.1 to 30% of edible surfactant, with the
proviso that in the case of spreads no single type of milk
protein or egg protein is used as the sole biopolymer.
Although applicants do by no means wish to be bound
by any theory it is believed that the mesomorphic phase in
products of the invention will generally comprise or
contain the edible surfactant as the structuring material
this in interaction with strands of biopolymer material.
Any edible surfactant may be used although lipidic
substances are preferred. However, the use of other, non
lipidic surfactants, for example surfactant or amphiphylic
carbohydrates is not excluded. In general the preferred
edible surfactants are selected from the group consisting
of nonionic surfactants, anionic surfactants and cationic
surfactants.
Preferred nonionic surfactants are edible
F7094 (R) 7
monoglycerides, diglycerides, poly-glycerol esters, non-
ionic phospholipids, non-fatty carboxylic acid esters of
fatty acid esters, partial sugar-fatty acid esters and,
partial fatty acid esters of polyols and mixtures thereof.
S Especially preferred are monoglycerides and lecithins as
nonionic edible surfactants.
Preferred cationic surfactants are cationic
phospholipids, cationic non-fatty carboxylic acid esters
of fatty acid esters and mixtures thereof.
Preferred anionic surfactants are lactylated fatty
acid salts, anionic phospholipids, anionic non-fatty
carboxylic acid esters of fatty acid esters and their
metal salts, fatty acids and their metal salts and
mixtures thereof.
Preferred ionic edible surfactants are alkali metal
salts of lactylated fatty acids, e.g. sodium stearoyl
lactylate (SSL), citric acid esters, ionic phospholipids
(phosphatidic acid (PA), succinated esters and diacetyl
tartaric acid ester of monoglyceride (DATEM).
The fatty acid chains used in these surfactants can
be of any type and origin. Preferably, however C8_28 fatty
acid chains are present, more preferred C12_22, for example
Cl4_18. The fatty acids may for example be saturated,
unsaturated, fractionated or hydrogenated and be derived
from natural (for example dairy, vegetable or animal)
source or synthetic sources.
The total level of edible surfactants in spreads of
the invention is from 0.1 to 30%, preferably 1-15%, more
preferably 2-10~ by weight.
Typical preferred embodiments of the invention as
illustrated hereafter by example comprise as structuring
agent for the mesomorphic phase a combination of a major
CA 02082~43 1999-02-09
Amount of a non-ionic surfactant and a minor amount of an
ionic co-surfactant.
Generally, the spreads or dressings in accordance to
the invention comprise 1-30%, more preferably 2-10 wt.%
of non-ionic surfactant for example monoglycerides and
0.005-10% more preferred 0.01-1 wt.% of ionic co-
surfactant for example an alkali metal salt of a
lactylated fatty acid or a diacetyl tartaric acid ester
of monoglyceride.
Preferably the non-ionic surfactant and the ionic
surfactant are used in weight ratios of from 100 : 1 to 1
: 10, more preferred 50 : 1 to 1 : 1, for example 40 : 1
to 10 : 1.
The presence of "non-ionic", "cationic" and
"anionic" surfactants is of course dependent on the pH-
value of the foodstuff in which the surfactants are used.
In this respect it should be noted that normally the pH
for spreads and dressings is between 3 and 8, preferably
from 3 - 6.
Suitable biopolymer materials are for example
carbohydrates (for example modified starches or gums) and
certain proteins. Examples of very suitable biopolymer
materials are gelatin, soy protein, xanthan gum,
carrageen, pectin, locust bean gum, modified starches
(for example Paselli* SA2 and N-oil) and microcrystalline
cellulose and or mixtures thereof with milk protein.
Also suitable may be the use of two or more
different biopolymer materials. These materials are for
example used in a weight ratio of 1 : 10 to 10 : 1. An
example of a suitable mixture of biopolymer materials is
a combination of xanthan gum and locust bean gum.
Although applicants do not wish to be bound by this
theory, it is believed that the presence of biopolymer
*trade-mark
F7094 (R) 9
materials in the amounts as specified above is
advantageous because it provides thickening or gelation of
part or all of the water in the product. The resulting
product is then believed to consist of a mesomorphic phase
for providing the desired firm texture and consistency,
while part or all of the water is thickened or gelled,
therewith further enhancing product properties.
Surprisingly the combined use of such mesomorphic phase
and biopolymers in compositions as defined above provides
the optimum rheology, mouthfeel and water-retention
properties to spreads and dressings of the invention.
The amount of biopolymer in compositions of the
invention is dependent on the desired degree of thickening
or gelling and the presence of other ingredien~s in the
composition. Usually the amount of biopolymer iies between
0.05 and 30%, more preferably between 0.1 and 25% based on
the weight of the product. If modified starch is present
as the sole biopolymer material, the level is preferably
from 5-20%, when used in combination with other biopolymer
materials the level is preferably lower, for example 0.5
to 10 wt%. If other carbohydrates, for example gums are
used, their level if preferably from 0.05 to 5 wt%. If
gelling proteins, preferably gelatin, are used, their
level is preferably from 0.5 to 10 wt%.
Compositions of the invention comprise less than 20
wt% of fat, more preferred from 0 to 10~, most preferred
compositions of the invention are substantially free from
fat or contain very low levels of fat (say from 0.01 to 2
wt%). Suitable edible triglyceride materials are for
example disclosed in Bailey's Industrial Oil and Fat
Products, 1979. For the purpose of the invention the term
fat also includes other fatty materials, for example
sucrose fatty acid polyesters, which may be used as a
replacement for part or all of the triglyceride material.
However for the purpose of the invention edible
surfactants such as monoglycerides are not considered as
. ~ 0 ~ ~ 5 4 3F7094 (R) 10
fats.
In addition to the above mentioned ingredients,
spreads or dressings in accordance to the invention may
optionally contain further ingredients suitable for use in
these products. Examples of these materials are sugar or
other sweetener materials, EDTA, spices, salt, bulking
agents, flavouring materials, colouring materials, acids,
preserving agents, vegetable particles etc.
Generally the balance of compositions of the
invention will be water. The level of water may be from
10, often from 20 to 99.85 wt%, usually more than 50 wt%,
more preferred more than 70 wt% or even more than 80 wt%
and less than 99 wt%, more preferred less than 97 wt~.
In the preparation of products in accordance to the
invention, the mesomorphic phase may either prepared
before the addition of other ingredients, or the
mesomorphic phase may be prepared "in-situ" while other
ingredients of the composition are present. In any case
however, the formation of the mesomorphic phase,
preferably involves the heating of the edible surfactants
and water to a temperature above the Krafft temperature,
therefore heat-sensitive ingredients or ingredients which
could prevent the formation of said phase, should
preferably be added after the formation of the mesomorphic
phase.
In general the method for preparing spreads and
dressings according to the invention involves the mixing
of the edible surfactants and water to a temperature just
above the Krafft-temperature of the system. Other
ingredients, e.g. salt, colouring agents and flavouring
ingredients can also be added. The pH can be set to the
desired value using e.g. sodium hydroxide or lactic acid.
This mixture is then stirred gently until the components
are distributed homogeneously. Subsequently the mixture is
~ Q ~
F7094 (R) 11
cooled down, generally while applying shear and mixed with
another aqueous phase containing the biopolymer
ingredients. This results in a low calorie product with
oral properties similar to high and reduced fat spreads or
dressings. The fat ingredient of the product, if any, is
preferably added after cooling and mixed into the product
under stirring e.g. to effect the desired structure
formation.
Where gel-forming ingredients in addition to the
mesomorphic phase are to be used it may be advantageous to
prepare the spread using a split stream process in which a
"filled gel" is ultimately formed. In a filled gel split
stream process, the mesomorphic phase is formed in one
stream and a phase including gelled particles is formed in
a second stream, after which the two streams are combined.
The gelled particles maintain their individual gelled
structures after combination with the mesomorphic phase so
that the gelled particles in the second stream become
embedded in and "fill" the gelled mesomorphic phase.
A filled gel may also be formed by adding gel
particles to the surfactant and other ingredients prior to
the information of the mesomorphic phase if the gelled
particles are formed form heat-stable gels. For instance,
a slurry of gel particles made from heat stable gels such
as agar or certain pectines could be added to the
ingredients from whish the mesomorphic phase is to be
formed and the mixture heated and then cooled to form the
mesomorphic phase. Provided that the temperature used does
not exceed the maximum temperature at which the heat
stable gelling agents form gels, the gelled particles
retain their identity and a filled gel is obtained.
It has been found that filled gels are advantageously
used to form spreads having a minimal amount of
surfactant, e.g., less than about 3%, especially down to
levels of around, e.g., 1,5%. Thus, where the surfactant
CA 02082~43 1999-02-09
is a substance such as a monoglyceride, use of filled
gels permits an even further decrease in the
monoglyceride level. Preferably, the gelled particles are
from 1 - 100 microns, especially from about 10 to about
50 microns.
The invention will be illustrated by means of the
following examples. In the examples unless specified
otherwise, all percentages are weight percentages.
Example 1
A zero fat spread containing gelatin was made using the
following procedure. In a water-jacketed vessel the
following ingredients were mixed at 65~C:
Tap water 95.2
Monoglycerides (Hymono* 1103) 3
Co-surfactant (Admul* SSL 2004) 0.2
Salt 0.5
Gelatin 1.0
Na-benzoate 0.1~
CWS ~-carotene, flavour trace
(Hymono 1103 is 90~ mono, ex lard or tallow and Admul SSL
2004 is sodium stearoyl lactylate.)
The pH was set to 5.0 using lactic acid. The mesomorphic
phase thus obtained was processed using a Votator* A-unit
(1500 rpm, TeX=12~C, 2.5 Kg/h) followed by a low speed C-
unit (100 rpm). After packing the product was stored at
5~C. The product was stable and spreadable. The oral
response was fatty, combined with quick oral break-down
characteristics.
Example 2
Example 1 was repeated with the following ingredients:
*trade-mark
4~ f
-
F7094 (R) 13
Tap water 92.2%
Monoglycerides (Hymono 1103) 5%
skimmed milk powder 1%
Co-surfactant (Admul SSL 2004) 0.2%
5 Salt 0 5%
Gelatin 1.0%
Na-benzoate 0.1%
CWS B-carotene, flavour trace
The final product differed from the one made by example 1
in that the appearance was more white and less
translucent. The taste contribution of the milk proteins
(and lactose) could clearly be observed in the final
product.
Example 3
A pasteurized zero fat spread of identieal composition as
example 2 was made. This was done by first making a
mesomorphic phase in which all ingredients are
homogeneously mixed at 65~C. Then the mixture is led
through a tubular heat exchanger in which the mesomorphic
phase is heated to 80~C for a period of 45 seconds.
Subsequently the mixture is cooled down to 65~C using a
second tubular heat exchanger and processed using a
Votator A-unit.
The product was packed under 'sterile' conditions using a
lamellar flow cabinet and pre-sterilized tubs of 250 ml.
Microbiological examination of the product one month after
production did not show any micro-biological activity.
Example 4
A split stream zero fat product containing biopolymers was
made using the following ingredients:
In one water-jacketed vessel the following ingredients
~ n ~ 3
F7094 (R) 14
were mixed:
gel phase
Tap water 91.4
Monoglycerides
saturated (Hymono 8903) 4%
unsaturated (Hymono 7804) 3%
Co-surfactant (Admul SSL 2004) 0.5%
Salt 1%
Potassium sorbate 0.1%
CWS B-carotene, flavour trace
(Hymono 8903 is 90~ mono, ex saturated palm oil and Hymono
7804 is 90% mono, substantially unsaturated, vegetable
oil.)
In a second water-jacketed vessel the following~5 ingredients were mixed:
biopolymer phase
Tap water 87%
Gelatin (acid, 250 bloom, ex PB Gelatin)~0 4%
Paselli-SA2 8%
Salt 1%
CWS ~-carotene trace
(Paselli-SA2 is modified starch, ex AVEBE, Netherlands)
Both water phases were first processed using a high shear
Votator A-unit, after which the products were mixed in a
subsequent C-unit (250 rpm, TeX=15~C). The final product
consisted for 25~ of the gel phase and for 75% of the bio-
polymer phase.
The final product consisted of a continuous mesomorphic
phase in which the biopolymer phase was finely and
homogeneously dispersed. The product was plastic and
spreadable with good organoleptic properties.
Example 5
A very low fat spread containing 20% triglyceride
CA 02082~43 1999-02-09
materials was made in-line using the dual-line method. In
one part of the processing line, consisting of a water-
jacketed vessel and a Votator A-unit a mesomorphic phase
is prepared as from the following ingredients:
Distilled water 93.6
Monoglycerides (Hymono 1103) 6
Co-surfactant (Admul SSL 2004) 0.3
Xanthan gum 0.3
Potassium sorbate 0.1~
Cold water soluble (=CWS) ~-carotene trace
Flavour trace
Lactic acid trace
The water was heated in a water-jacketed vessel until a
temperature of 65~C. At that point all other ingredients
were added to the water and the mixture was stirred
gently, using a 'ribbon stirrer', for about 30 minutes.
The pH of the resulting mesomorphic phase was set to a
value of 4.6 using lactic acid.
In another part of the processing line a low fat spread
is made using a water-jacketed vessel, two subsequent A-
units and a final C-unit. The composition of this phase
is as follows:
Tap water 55~
fat phase (a blend of bean oil, partially hardened
bean-oil and partially hardened palm oil) 40
Gelatin (acid, pigskin, 200 bloom ex PB) 3
BMP (acid type buttermilk powder, ex. Frico*) 1
Salt 1~
~-carotene, flavour trace
After processing the mesomorphic phase in the A-unit
(high shear) and the water/fat phase in the A-A-C-
sequence, both products are mixed in at a weight ratio of
1:1 using a medium speed C-unit.
*trade-mark
CA 02082~43 1999-02-09
16
The resulting product was bi-continuous in
mesomorphic and fat phase. Its physical and organoleptic
properties were similar to that of a conventional low fat
spread having a triglyceride content of about 40~.
Example 6
A margarine-like spread was formed from 50~ each by
weight of a mesomorphic phase and an aqueous phase. The
mesomorphic phase was formed from the following
ingredients:
10 Distilled monoglycerides, derived from
fully hydrogenated palm oil 5.15
DATEM ester (PANODAN* FPDK from Grindsted) 0.35
Cold Water Soluble Betacarotene minor
Water 94.5
(DATEM ester is diacetyl tartaric acid esters of
monoglycerides)
The mesomorphic phase was formed by heating water to
90~C, cooling it to 58~C, adding the monoglycerides and
waiting 10 minutes as they dispersed. The DATEM was
added and the mixture was stirred for 2 hours, while
keeping the temperature between 50-55~C. A homogeneous
viscous mixture is obtained with an egg-white like
consistency. The mixture was cooled at 30 kg/hr in a
pilot plan A-unit at 800 rpm to/5~C and sheared to 5~C in
a 0.7 litre C-unit at 600 rpm where it exited at 16~C.
Samples taken at this point set quickly to a margarine-
like consistency. The pH of the mesomorphic phase was
determined to be 3Ø The aqueous phase was formed from
the following ingredients:
30 gelatin 4
Remyrice* AC (waxy rice starch) 2
Buttermilk powder 4.7
Salt 2.4
Potassium sorbate 0.26
~ ~ ~ 2 ~ 4 3
F7094 (R) 17
Lactic acid 0.25 %
Flavour 0.0048 %
Water balance
The mixture was heated to 60~C, pasteurized and fed at 30
kg/hr into a pilot plant A-unit at 700 rpm and cooled to
12.6~C. The mixture was given residence time to gel under
shear in a 3.2 1 C-unit at 150 rpm. It exited at 17~C. The
pH of the mixture was determined to be 4.8 the aqueous
phase, now comprising a slurry of gelled particles, was
combined with the mesomorphic phase in a static mixer. A
portion of the product exiting from static mixer was
recirculated to the front of the mixer to ensure a
homogeneous product. The exit temperature was 17~C.
The evolving spread had initially a soft, mayonnaise-like
consistency, but hardened up to a very margarine-like
consistency when during the first 9 days of storage the
mesomorphic phase changed form the ~-crystalline to the
Beta-coagel state. The product consisted of a continuous
mesomorphic phase in which gelatin/starch gelled particles
are dispersed. The hardness at 5~C was 200, the product
was judged by an expert panel to have a very margarine-
like consistency and a melting behaviour comparable to
that of a 40% fat spread.
Example 7
Example 6 was repeated, but the temperature of the aqueous
phase before the mixing step was increased to 22~C. Only a
minor part of the aqueous phase was gelled before mixing
with the mesomorphic phase. The resulting product had a
gelatin-pudding like consistency, indicating that the
continuous phase now also contained substantial amounts of
the gelling agents in the mesomorphic phase causing loss
of its spread-like consistency. The product had a good
melting behaviour and a creamy mouthfeel.
5 ~ 3
,, .~
F7094 (R) 18
Example 8
Example 6 was repeated, but the temperature in the tank,
holding the mesomorphic phase was increased to 80~C. The
Krafft temperature was 55~C. A phase split occurred and
the mixture no longer was a homogeneous, viscous
mesomorphic phase, but a thin, watery liquid containing
little white spots. It is believed to consist of water in
which a minor amount of a concentrated monoglyceride phase
is dispersed.
After cooling, just before feeding into the static mixer,
the consistency of the would be mesomorphic phase was
still very watery indicating that a mesomorphic phase had,
in fact, not formed. The final product had a grainy,
gelatin-pudding like structure and a sharp, watery
mouthfeel.
Example 9
The following compositions were made on a small scale by
adding the salt, sorbate, carotene and xanthan and/or
locust bean gum to water of 58~C followed by the addition
of the Hymono 8903 and Datem 1935 and stirring for 45
minutes. The pH was set with a 10 % lactic acid solution.
The products were cooled in an A-unit at a stir rate of
2000 RPM to 10~C and filled into 250g tubs.
All products were of good quality with respect to
spreadability, mouthfeel and water retention capacity.
o o u~ o ~ L~
~ o ~ o o ~l ~
~ o o ll ~l o ~
:~o o ~n ~ o ~ u~
o ~ o ~ o
o o I o~1 o ~r
o o In ~ o ~ u
o ~ o ~ o ~ ~
~ o o o I ~~ o ~r
H O O U) ~ 1 O1~1 111
O ~ O .1 ~ O~1
~ O O O O ~ O
O O U~ U~ O ~ U)
:C ~ ~I O ~I O ~1
~ ~ ~ I . . . .
O O I O~1 0
O O U~ ~ O ~ U~
O ~ O ~ O
~ ~ I ~ ~ -
O O O I~1 0
~, o o u~ u~In O ~ U~
O ~I O ~I N O ~
~ O O O 0~1 0 ~P
O 0 1111~ Ot~
~i o ~1 o ~ 1 o,1 ~r
O O O O~i 0
O O U~ O O
O ~ O ~ Or~
O O O O ~ O
o o u~ ~nu) o o
O ~ O ~ ~ O~1 0
~ O O O O ~ O ~P
O O 11~ IJ) O O
p~ o ~I o ~ I o ~ - a
O O O O_~ O
O O ~ ~U~ O O
O C~l O ~ 1 0 ~
~') O O O O_I O ~)
o\~
O
~ ~
O O ~Ul ~ O ~ ~ O
~rl Hr~ H~ ~ r
U~ O I ~ ~ _
~
r~ V--
-- O ~ t~ o
~~ 01 0 X ~ u~ :~ 3
o
~ ~ o
F7094 (R) 20
Example 10 2 ~
A low calorie pourable dressing was made using the
following ingredients:
gel phase 33.5%
(mixture of 3.5~ monoglyceride (Hymono 8803)
0.14% Datem, the balance being water)
water phase:
water 31%
sugar 15%
salt 1.4%
cider vinegar (5% acetic acid)13%
tomato paste
(ex Del Monte, double concentrated) 3%
flavours 1.5%
biopolymeric thickeners * 0.5%
potassium sorbate 0.1%
2G sunflower oil 1%
* 3: 1 mixture of xanthan gum and propylene glycol
alginate (LVF)
The gel phase and the water phase were prepared in
separate streams. The gel phase was made by heating the
gel phase ingredients to 65~C in a water-jacketed vessel
under gentle
stirring for about 30 min. Subsequently the mesomorphic
phase was cooled using a scraped surface heat exchanger
(Votator, A-unit} to a temperature of 12~C. The A-unit was
operated at a throughput of 2 kg/h and a rotor speed of
1150rpm.
The water phase was made by dissolving the water
phase ingredients in a water-jacketed vessel under gentle
stirring. The water phase with a throughput of 4 kg/h is
combined with the gel phase just after its formation in
the A-unit and introduced into a cooled pinned stirrer (C-
4 ~ t
~_.
F7094 (R) 21unit), which was operated with a rotor speed of 700 rpm.
The final product, which had a pH of 3.5, had the
properties of a pourable dressing. Consistency, mouthfeel
and taste were comparable to a reference product
containing 36% of oil and compared favourably with
products, with 1% oil, containing biopolymeric thickeners
only.
Example 11
Under the same conditions as in example 10, apart
from the composition of the gel phase, a spoonable low
calorie dressing was made. The composition of the gel
phase was: 6% Hymono 8803, 0.24% DATEM and the balance
water. This provided a thicker product, with all charac-
teristics of a spoonable dressing. Its properties were
comparable both to a commercial mayonnaise (80% fat) as
well as to a reduced fat (35% fat) mayonnaise and compared
favourably to products containing polymeric thickeners.
Example 12
Under the same conditions as in example 10, apart
from the composition of the gel phase, a very thick
dressing was made. The composition of the gel phase was:
10% Hymono 8803, 0.4% DATEM and the balance water. This
led
to a very thick product, with low fat spread like -
consistency and -fatty impression.
Example 13
A 10 % fat dressing was made by dispersing the 10% of
oil in the water phase to obtain an 0/W emulsion, followed
by mixing with the mesomorphic phase. The dressing was
made using the following ingredients:
4 3
F7094 (R) 22
gel phase 32.7%
(10% Hymono 8803, 0.4% PA(*), balance water,
trace CWS ~-carotene)
water phase (emulsion)
water 29%
sugar 13%
salt 1.2%
cider vinegar (5% acetic acid) 12%
flavours 1.5%
biopolymers (3:1 xanthan gum,
propylene glyc. alginate. LVF) 0.5%
potassium sorbate 0.1%
sun flower seed oil 10%
PA is di-stearoyl phosphatidic acid (ex Sigma)
The water phase emulsion was prepared by dispersing
the oil in the water phase by means of a high speed
stirrer and homogenizer. The water phase emulsion was
combined with the mesomorphic phase as indicated in
example 10. A product with proper consistency and
organoleptic properties was obtained, with an oil phase
containing a large amount of poly unsaturated fatty acids,
with the usual health claims.
Example 14
A 5% fat dressing was made by dispersing the oil in
the gel phase, followed by mixing with the water phase.
The dressing was made using the following ingredients:
I
gel phase (with dispersed oil)
{8.5% Hymono 3203, 0.34 % DATEM, balance water,
CWS ~-carotene(trace), 15~ sunflower oil} 33%
water phase
2 ~ ~ ~ 5 4 3 ;
~,~
F7094 (R) 23
water 34 5%
sugar 15 %
salt 1.4%
cider vinegar (5% acetic acid) 14 %
flavours 1.5%
thickeners
(3:1 xanthan gum, propylene glyc. alg. LVF) 0.5%
potassium sorbate 0.1%
The gel phase with dispersed oil was prepared by
mixing oil and gel phase from separate streams just after
formation of the gel phase in a continuous processing
line. The gel phase containing oil is combined with the
water phase as indicated in example 10.
