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Process for the Preparation of a Spreadable Dispersion Comprising Sterol

a technology of edible dispersions and sterols, which is applied in the preparation of lipidic food ingredients, food ingredients, food preparations, etc., can solve the problems of difficult control and rework, processing complications, and high energy consumption, and achieves improved microbiological stability, small water droplets, and low fat.

Inactive Publication Date: 2008-08-14
CONOPCO INC D B A UNILEVER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention provides a process for making a spreadable dispersion with less energy, using more types of structuring agents, and reducing the amount of saturated fatty acids. The process also allows for the incorporation of heat-sensitive ingredients and avoids deterioration of the emulsion. The resulting dispersion has a smaller water droplet size and a firmer structure, and can be made without needing a thickener or gelling agent. Additionally, the process allows for the preparation of low-fat spreads that need no thickener or gelling agent in the water phase.

Problems solved by technology

Inversion has a number of disadvantages: it is difficult to control and rework (i.e. material that is not packed, but returned to the premix, needs to be reinverted, which may lead to processing complications.
However, a disadvantage of the known processes is that the process involves a heating step and a cooling step and therefore requires a lot of energy.
Another disadvantage of the known processes is that the choice of fats that can practically be used as structuring agent is rather limited.
If the melting point of the structuring agent is too high the melting properties in the mouth are unsatisfactory.
If on the other hand, the melting point is too low, the emulsion stability will be negatively affected.
Saturated fatty acids are a known risk factor for cardiovascular health.
Further disadvantage of the known processes is that the product may deteriorate due to the changes in temperature caused by the heating and cooling step and that heat-sensitive ingredients cannot be incorporated.
Additionally, when low-fat spreads are prepared an inversion step is usually needed, which is difficult to control and has rework problems.

Method used

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  • Process for the Preparation of a Spreadable Dispersion Comprising Sterol
  • Process for the Preparation of a Spreadable Dispersion Comprising Sterol

Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of a Spreadable Margarine

[0079]A high-fat spreadable margarine was prepared with the composition shown in table 1:

TABLE 1Composition of high-fat spreadable margarineIngredientAmount (wt. %)Oil phaseSunflower oil59.68Micronised fat powder9.64comprising sterol1Lecithin Bolec ZT10.32Emulsifier Hymono 89030.20beta-carotene (0.4 wt. %0.15solution in sunflower oil)Water phaseWater29.65Potassium sorbate0.08Sodium chloride0.281Hardstock fat as prepared in example 1 and 2 of EP-A-89082 which was micronised as in example 1 of PCT / EP2004 / 006544. This hardstock was mixed with 50 wt. % beta sitosterol.

[0080]The water phase was prepared by adding salt and potassium sorbate to distilled water and adjusting the pH of distilled water from 7.7 to 4.0 using 5 wt. % solution of citric acid in water, and heated for 5 minutes in a bath of 60° C. to dissolve the solids. The oil phase was prepared by dissolving the emulsifier ingredients and β-carotene in the total amount of sunflower oil at 60...

example 2

Preparation of a Low-Fat Spread

[0081]A low-fat (33 wt. % fat) spreadable margarine spread was prepared with the composition shown in table 2:

TABLE 2Composition of low-fat spreadIngredientAmount (wt. %)Oil phaseSunflower oil27.65Micronised fat powder as4.59in example 1Lecithin Bolec ZT10.32Emulsifier Hymono 89030.33(monoglyceride)Beta-carotene (0.4 wt. %0.15solution in sunflower oil)Water phaseWater66.60Potassium sorbate0.08Sodium chloride0.28

[0082]The micronised fat powder was mixed with half of the oil to obtain a fat powder / oil slurry. The fat / oil slurry was then stirred manually in the remainder of the oil to make the oil phase. In the next step the oil phase (slurry) was put in an EscoLabor device and half of the water phase was added to the oil phase. The EscoLabor vessel was kept at 5° C. The water and oil phase were mixed under vacuum.

[0083]The scraper speed was found to be 80% of the maximum rotational speed and power of the Ultra Turrax was found to be optimal at 50% of max...

example 3

[0084]A spread was produced with a composition as in table 4. A stable spread resulted. The water phase was made by mixing the salt in distilled water and holding the mixture at room temperature. The fat phase was produced by adding the micronised fat powder to liquid oil using a spatula. The water phase and the oil phase were mixed using a home kitchen mixer.

[0085]It was possible to prepare a stable spread without emulsifier and thickener. The long term stability and / or consistency of the spread without emulsifier may be improved by adding a thickener to the water phase, e.g. 1 wt. % starch, a suitable starch type is Resistamyl 310.

TABLE 4composition of example 3IngredientAmount (wt. %)Oil PhaseSunflower oil33.87Micronised fat powder5.98as in example 1Beta-carotene (0.4 wt. %0.15solution inSunflower oil)Water phaseWater59.5Salt0.5100

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Abstract

Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and / or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles and comprise sterol.

Description

FIELD OF THE INVENTION [0001]The present invention relates to a process for the preparation of a spreadable edible dispersion comprising oil and structuring agent, in particular to such dispersions comprising oil and structuring agent as continuous phase and a dispersed phase. The dispersed phase may be an aqueous liquid (thus forming a water-in-oil emulsion) and / or a solid particulate matter (thus forming a suspension).BACKGROUND OF THE INVENTION [0002]Edible dispersions comprising oil and structuring agent are well known. Examples of well-known products that substantially consist of such edible dispersions are water-in-oil emulsions, such as for instance margarines and spreads. These edible dispersions typically have an oil phase that is a blend of liquid oil and fat that is solid at normal ambient temperature (20° C.). This solid fat, often also designated as hardstock, acts as structuring agent, and its function is to stabilise the dispersion. For a margarine or spread, ideally ...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23D7/005A23D7/04A23L23/10A23L35/00
CPCA23D7/0056A23D9/007A23D9/05A23L1/40A23V2002/00A23V2200/254A23V2250/18A23L23/10A23D7/001
Inventor GARBOLINO, CHIARAHUIZINGA, HINDRIK
Owner CONOPCO INC D B A UNILEVER