Low energy food product

A food and weight technology, applied in the field of preparation of the product, can solve the problems of restrictions on the use of free phytosterols and stanols

Inactive Publication Date: 2007-10-03
RAISIO BENECOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of free phytosterols and stanols is limited due to sensory quality issues of this food product, such as sandy texture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0073] The preparation of the spreads can be carried out according to the invention at conventional or even lower than conventional temperatures, suitably at temperatures of about 40° C. or lower. Since according to the invention it is not necessary to heat the sterol and / or stanol ester during the preparation of the spread, the method is simpler and more economical than conventional methods. It also avoids the multi-stage crystallization process required for the use of triglycerides. It is even possible to produce the spreads of the invention by a single crystallization step.

[0074] The food product of the invention preferably does not contain egg yolk, a potentially allergenic component. Egg yolks are very effective emulsifiers and are often used in mayonnaise and dressings.

Embodiment 1

[0077] Low-energy products like mayonnaise

[0078] Table 1 shows the ingredients in % by weight.

[0079] Products according to the invention

rapeseed oil based

product

Contains "high" SAFA steranes

Products of Alcohol Esters

Contains "high" SAFA stanols

Products of esters and vegetable oils

product number

1

2

3

4a

4b

5

6

Fatty acid composition in stanol esters

Saturated fatty acids (w-%)

1.9

4.1

6.5

8.0

8.0

Ingredients (w-%)

Stanol esters

6

6

6

0

0

6

6

canola oil

0

0

0

6

6

0

10

water

76.5

78.5

78.5

76.5

71.5

78.5

68.5

sugar

3.5

3.5

3.5

3.5

3.5

3.5

3.5

Salt

2

2

2

2

2

2

2

Acetic acid (10%)

3

3

3

3

3

3

...

Embodiment 2

[0088] Low-energy products like mayonnaise

[0089] Table 2 shows the ingredients in % by weight.

[0090] Products according to the invention

[0091]A mayonnaise-like low-energy product according to Table 2 was produced and the product was evaluated for texture properties as described in Example 1. Products 1 and 2 were similar in viscosity, but when evaluating product consistency and appearance, Product 1 was more creamy and smooth. The low SAFA stanol ester (Product 1) imparted a mayonnaise-type creamy consistency without adding the same amount of stabilizer. Furthermore, Product 1 effectively masks the overly strong sour taste of Mayonnaise-like Product 2, which contains oil and maltodextrin. The energy value of Product 1 is effectively reduced compared to that of Product 2 due to less absorbable fat and no need to add energy-containing thickeners such as maltodextrin. Product 2 is an example of an ultra-light mayonnaise based on commercial oils, typically ...

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PUM

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Abstract

The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and / or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and / or stanol fatty acid ester comprises from 0 to 7% by weight saturated fatty acids, and optionally one or more emulsifiers, wherein the weight ratio of emulsifier(s) to the sum of plant sterol and / or stanol fatty acid ester and triglycerides, if present, is between 0-0.10:1. The invention also relates to a method for preparing such a food product.

Description

field of invention [0001] The present invention relates to low energy emulsified food products with improved texture and processability. These products are also healthier due to the added ingredients. Furthermore, a method for preparing said product is disclosed. Background of the invention [0002] Consumption of foods containing phytosterols and / or stanols is related to many health aspects, for example they reduce intestinal cholesterol absorption, lower serum cholesterol levels and thus reduce the risk of atherosclerosis. [0003] There is a demand in the market for food products with a high product quality and low energy content containing phytosterols and / or stanols. High product quality here means food products that are stable over time, have an excellent taste and texture close to that of corresponding full-fat foods with or without phytosterols and / or stanols. [0004] When preparing fat-type emulsified foods containing phytosterol fatty acid esters and / or phytost...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/24A23L1/48A23L1/307A23D7/005A23D7/01A23D7/015A23LA23L27/60A23L29/10A23L33/20A23L35/00
CPCA23L1/307A23D7/0056A23D7/013A23D7/015A23L1/24A23L1/3002A23L27/60A23L33/105A23L33/20A23D7/00
Inventor J·埃克布罗姆R·拉赫蒂宁L·科波宁
Owner RAISIO BENECOL
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