Packaged oil-in-water emulsified food composition

Abstract

Use of polypropylene in a hosebottle-shaped container containing an oil-in-water emulsified food composition comprising octenyl succinic anhydride modified starch or vegetable protein for promoting discharge of the food composition from the hosebottle-shaped container.

Description

[0001] The present invention relates to the use of polypropylene in tottle-type containers containing oil-in-water emulsified food compositions. Background Art

[0002] Oil-in-water emulsified food compositions such as mayonnaise, savory sauces or salad dressings can be conveniently packaged in a hose-type bottle. A "hose-type bottle" is a term well known in the packaged food industry and is a type of bottle commonly used for ketchup, mayonnaise or sauces, etc., which can be placed upside down (a so-called "top-down" or "inverted" bottle). While a "bottle" sits on its "bottom" and has a lid on the top, a "hose-type bottle" sits on its "top", which is also a lid. Consumers may describe this type of bottle as an "inverted bottle".

[0003] Hose bottles containing oil-in-water emulsified food compositions such as mayonnaise or mayonnaise-like sauces are known. One problem observed in the industry and by consumers is that the food composition adheres to the inner wall of the hose bottle. In order to collect the sauce adhering to the inner wall, the consumer may shake the hose bottle or knock it on a table in an attempt to push the adhering material toward the nozzle. Understandably, it is frustrating that a large portion of the hose bottle contents cannot be used, or can only be used after frustrating efforts.

[0004] Several attempts have been made in the industry to reduce this problem. For example, it is recognized in the industry that coating the inner wall of a hose bottle with a vegetable oil facilitates the discharge of mayonnaise from the hose bottle. As is known in the industry, mayonnaise uses egg yolk as an emulsifier to stably disperse the oil droplets in the continuous aqueous phase of the emulsion. When used in oil-coated hose bottles, oil-coated hose bottles containing mayonnaise (where the emulsifier is egg yolk modified with an enzyme, thereby enhancing its emulsifying properties) face serious complications in terms of product discharge. WO2016 / 102158A1 describes a specific coating composition to overcome this problem associated with emulsions in which enzyme-modified egg yolk is used as an emulsifier. The emulsified product is no longer in contact with the bottle wall, but with the coating, thereby facilitating discharge. Efficient discharge of emulsified products from hose bottles is not a simple matter, but depends on the specific product ingredients and their interaction with the bottle surface.

[0005] Many consumers and the present inventors have recognized that the problem of product drainage is even more pronounced if the hose bottle contains a mayonnaise-like sauce using a vegetarian emulsifier, such as vegetable protein or octenyl succinic anhydride (OSA) modified starch. Coating the inner wall of the hose bottle with vegetable oil or with an oil-containing compound as used in WO 2016 / 102158 A1 does not lead to an acceptable improvement in drainage and / or results in a significant and unacceptable separation of the oil from the emulsion.

[0006] US10,611,531B discloses a liquid dispenser for dispensing liquid from an inverted container. The dispenser comprises a body adapted to be releasably coupled to the container, a valve located in the body and defining a dispensing orifice, and an anti-shock system, wherein the dispensing orifice responds to a pressure difference to dispense liquid to the external atmosphere.

[0007] Therefore, the industry still faces the challenge of how to facilitate the discharge of products from soft-tube bottles containing oil-in-water emulsified food compositions in which vegetable proteins or OSA-modified starches are used as emulsifiers. SUMMARY OF THE INVENTION

[0009] Surprisingly, a solution to this particular problem was found in the use of a hose bottle containing polypropylene (PP). Typically, hose bottles for packaging mayonnaise-like condiments are made of polyethylene terephthalate (PET), polyethylene (PE) or polypropylene (PP), with PET becoming increasingly popular. As mentioned above, the inner wall can be coated. To the best of the inventors' knowledge, the use of polypropylene in a hose bottle to overcome the problem of emulsion adhering to the inner wall of the hose bottle is unknown.

[0010] Therefore, the present invention relates to the use of polypropylene in a hose-bottle type container containing an oil-in-water emulsified food composition for facilitating the discharge of the food composition from the container, the oil-in-water emulsified food composition comprising:

[0011] Vegetable oils,

[0012] ·water,

[0013] an emulsifier comprising octenyl succinic anhydride modified starch or vegetable protein,

[0014] The container comprises a main body and a cover. DETAILED DESCRIPTION OF THE INVENTION

[0016] In the present invention, it was unexpectedly found that an oil-in-water emulsified food composition using a vegetable protein or OSA-modified starch emulsifier can be efficiently discharged from a hose-type container when the hose-type container contains PP.

[0017] Unless otherwise indicated, all percentages are by weight (wt %).

[0018] "Weight ratio" means the concentration (weight %) of the first (type) compound divided by the concentration (weight %) of the second (type) compound and multiplied by 100 to obtain a percentage.

[0019] Except in the Examples and Comparative Examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts or ratios of materials or reaction conditions, physical properties of materials and / or use are to be understood as modified by the word "about".

[0020] Features described in the context of one aspect of the invention (eg, a use) may be applied to any other aspect of the invention (eg, a method).

[0021] Hose bottle

[0022] The present invention relates to the use of a hose bottle type container.

[0023] It is usually most practical that the area of ​​the hose-type container that contacts the food composition is polypropylene. Therefore, hose bottles in which the inner wall is not coated are preferred. As will be appreciated by those skilled in the art, the oil-in-water emulsified food composition contained in the hose bottle is not considered to be a coating. Therefore, the hose bottle is preferably not coated with oil or oil containing monoglycerides of fatty acids, sucrose fatty acid esters, sorbitan fatty acid esters or lecithin. Before the hose bottle is filled with the oil-in-water emulsified food composition, there is preferably no coating step of the inner surface of the hose bottle.

[0024] As known in the art, the wall of the hose bottle may include several layers. In the present invention, the wall of the hose bottle body is composed of polypropylene or composed of several material layers, wherein the inner layer is polypropylene, because this is the layer in contact with the emulsified food composition. More preferably, the wall of the hose bottle body includes an oxygen barrier layer. The oxygen barrier layer is preferably an ethylenevinylalcohol layer. The body of the hose bottle preferably includes an inner layer of polypropylene facing the packaged food composition, an outer layer of polypropylene and an ethylenevinylalcohol layer located therebetween. In the case where a high degree of oxygen protection is not required, a hose bottle in which the body is composed of polypropylene may be preferred.

[0025] It may be preferred that the cap of the hose bottle contains polypropylene, preferably consists of polypropylene.

[0026] The polypropylene used in the wall or lid of the hose bottle may be virgin polypropylene, or it may be preferred that the polypropylene comprises recycled polypropylene, or even more preferably that the polypropylene is recycled polypropylene.

[0027] The hose bottle type container generally comprises a nozzle located inside the cap. Preferably, the nozzle is made of polypropylene and is translucent or transparent.

[0028] The volume of the soft-bottle is preferably 100 to 2500 ml, preferably 200 to 1000 ml, and the preferred volume may be, for example, 200 to 500 ml, preferably 200 to 300 ml, or 400 to 600 ml or 600 to 900 ml. The volume indicates the amount of emulsified food composition present in the soft-bottle after complete filling. This is understood to be filled under standard industrial specifications and conditions as known in the art.

[0029] Lotion

[0030] The composition of a first aspect of the present invention is the form of an oil-in-water emulsion, and the method of a second aspect of the present invention produces an oil-in-water emulsified food composition. The example of the oil-in-water emulsion included by the present invention comprises a semisolid emulsified sauce, such as mayonnaise and mayonnaise-like emulsion, hummus, aioli. Other semisolid oil-in-water emulsified food compositions comprise a food concentrate in an emulsified form, which obtains soups, sauces or liquid condiments that can be an emulsified form when diluted with water (or water-based products, such as fruit juice or vegetable juice, vinegar, wine etc.). Preferably, the food composition is mayonnaise or a mayonnaise-like product, such as low-oil mayonnaise or egg-free mayonnaise.

[0031] Mayonnaise is commonly referred to as a thick, creamy sauce that can be used as a condiment with other foods. Mayonnaise is typically a stable, water-continuous emulsion consisting of vegetable oil, egg yolk and or vinegar or lemon juice. In many countries, the term mayonnaise can be used only when the emulsion meets the "standard of identity" that defines the mayonnaise ingredients. For example, the standard of identity can define the minimum oil level and the minimum amount of yolk. However, in the context of the present invention, for example, mayonnaise-like products with oil levels lower than those defined in the standard of identity or without yolk are also within the scope of the present invention. In the art, such products may contain thickeners for stabilizing the aqueous phase, such as starch. The color of mayonnaise and mayonnaise-like products can be different, typically white, creamy or light yellow. Texture can be from thin cream to thick. Typically, mayonnaise and mayonnaise-like products are semisolid. Mayonnaise in the context of the present invention does not necessarily need to meet the standard of identity of any country.

[0032] Oil

[0033] Oil-in-water emulsified food composition according to the present invention preferably does not contain animal products, and is preferably a plant-based composition suitable for consumers who like vegetarian products. Therefore, the composition comprises vegetable oil. Based on the weight of the food composition, the vegetable oil preferably exists with an amount of 5 to 82 % by weight, preferably 10 to 80 % by weight, preferably 15 to 78 % by weight, even more preferably 65 to 78 % by weight. Preferably there is no fat of animal origin in the composition, such as milk fat or butter.

[0034] Vegetable oils are known in the art and include oils derived from, for example, plants, such as nuts or seeds of plants. In the context of the present invention, "vegetable oils" also include oils from algae. Preferred oils used in the context of the present invention are vegetable oils that are liquid at 20° C., preferably vegetable oils that are liquid at 5° C. Preferably, the oil includes an oil selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils. Most preferably, the oil is soybean oil, rapeseed oil, or sunflower oil.

[0035] water

[0036] The composition of the present invention comprises water. The total amount of water in the composition is preferably 15 to 96 wt%, preferably 18 to 90 wt%, based on the weight of the composition. The "total amount of water" includes water derived from aqueous ingredients.

[0037] Emulsifier

[0038] The composition of the present invention is an oil-in-water emulsion. It contains an oil-in-water emulsifier. The emulsifier is preferably present in an amount of 0.1 to 15 wt %, preferably 0.1 to 12 wt %, even more preferably 0.3 to 5 wt %, based on the weight of the oil-in-water emulsion. The emulsifier is used to stably disperse the oil droplets in the continuous aqueous phase of the oil-in-water emulsion.

[0039] The composition of the present invention comprises octenyl succinic anhydride modified starch or vegetable protein as an emulsifier.

[0040] OSA modified starch is European food additive E1450. OSA modified starch is preferably present in an amount of 0.3 to 5 wt%, preferably 0.5 to 2 wt%. The emulsifier is commercially available as, for example, N-creamer 46 from Ingredion Inc. (Westchester, IL, USA).

[0041] Preferably, the vegetable protein is present in the composition in an amount of 0.3 to 5 wt % based on the weight of the composition. Preferably, the amount of vegetable protein is 0.5 to 2.5 wt %, preferably 0.7 to 1.5 wt %, based on the weight of the composition. For example, an amount greater than 0.5 wt % may be preferred. An amount less than 1.1 wt % may be preferred based on the weight of the composition.

[0042] The vegetable protein is preferably selected from the group consisting of legume protein, oilseed protein, potato protein and mixtures thereof. Preferably, the vegetable protein is legume protein or potato protein. Legumes are of the Fabaceae family.

[0043] The legume protein is preferably selected from pea protein, lentil protein, chickpea protein, lupin protein, faba bean protein, soy protein and mixtures thereof. However, it may be preferred that the composition does not contain soy protein. More preferably, the legume protein is selected from pea protein, chickpea protein, lentil protein, soy protein and mixtures thereof. Even more preferably, the legume protein is selected from pea protein, chickpea protein and mixtures thereof. Most preferably, the legume protein is pea protein (pisum sativum). Based on the weight of the oil-in-water emulsion, the legume protein is preferably present in a total amount of 0.01 to 2 wt %, more preferably in an amount of 0.03 to 1.5 wt %.

[0044] The oilseed protein is preferably selected from rapeseed protein, canola protein, sunflower protein and mixtures thereof, preferably rapeseed protein.

[0045] Preferably, the vegetable protein is derived from one of the following: soy, corn, peas, chickpeas, canola, sunflower, sorghum, rice, broad beans, amaranth, potato, cassava, arrowroot, canna, lupin, rapeseed, wheat, oats, rye, barley, soy, potato, mung bean, algae and mixtures thereof. More preferably, the emulsifier is a vegetable protein and is selected from potato protein, pea protein, chickpea protein, fava bean protein, sunflower seed protein, soy protein and mixtures thereof. Even more preferably, the protein is selected from soy protein or pea protein or fava bean protein or potato protein.

[0046] The composition preferably may comprise a source of such protein, and the protein may be added in the form of a protein source such as a protein isolate (e.g., a globulin fraction or an albumin fraction or both), a protein hydrolyzate, a protein concentrate, an extract (e.g., aquafaba), flour, and combinations thereof.

[0047] More preferably, the emulsifier is selected from potato protein, algae protein, bean protein, OSA modified starch and mixtures thereof. Protein emulsifiers such as algae protein and bean protein are preferably present in a total amount of 0.01 to 2 wt %, more preferably in an amount of 0.03 to 1.5 wt %, based on the weight of the oil-in-water emulsion. Even more preferably, the emulsifier is selected from OSA modified starch, pea protein, soy protein, chickpea protein, lentil protein, broad bean and mixtures thereof.

[0048] Most preferably, the emulsifier is an OSA modified starch.The OSA modified starch is preferably present in an amount of 0.2 to 5 wt%, preferably 0.5 to 2 wt%, based on the weight of the composition.

[0049] The composition of the invention preferably contains no egg-derived emulsifiers and preferably no milk protein. It preferably contains no egg yolk, enzyme-modified egg yolk or egg-derived lecithin. It preferably contains no whey protein or casein. It preferably contains no monoglycerides. In this way, a vegetarian oil-in-water emulsion can be produced without ingredients of animal origin.

[0050] Acid and pH

[0051] The composition of the present invention preferably has a pH of from 2.5 to 7.5, preferably from 3.5 to 6.5, preferably from 3.5 to 4.5.

[0052] Preferably, the composition of the invention has a total titratable acidity, expressed as acetic acid, of 0.03 to 3 wt%, preferably 0.05 to 2 wt%, preferably 0.1 to 1 wt%.

[0053] Therefore, the composition of the present invention preferably comprises an acidulant. The acidulant is preferably selected from acetic acid, citric acid, lactic acid, sorbic acid and mixtures thereof. The composition preferably comprises acetic acid. Based on the weight of the total amount of acid in the composition, acetic acid is preferably present in an amount of greater than 50 wt%, more preferably greater than 80 wt%, even more preferably greater than 90 wt%, even more preferably greater than 95 wt%. Acetic acid can usually be added in the form of vinegar. Therefore, the composition preferably comprises vinegar.

[0054] Other Ingredients

[0055] It may be preferred that the composition of the invention additionally contains other ingredients than those already specifically mentioned herein. For example, it may be preferred that the composition contains plant material in the form of herbs and / or spices. If such ingredients are present in the composition, typically their total concentration is at least 0.1 wt %, and preferably at most 10 wt %, preferably at most 5 wt %.

[0056] The composition of the present invention may contain sugar. High levels are undesirable. Sugar may be present in an amount of 0.1 to 15 wt %, preferably 0.3 to 12 wt %, even more preferably 0.4 to 10 wt %, most preferably 0.5 to 8 wt %, based on the weight of the composition.

[0057] The total alkali metal salt (preferably sodium chloride) may be present in an amount of 0.1 to 5 wt%, preferably 0.15 to 4 wt%, or more preferably 0.2 to 3 wt%, based on the weight of the composition.

[0058] The composition may comprise mustard, for example as a flavour compound. Mustard may be present, for example, in an amount of 0.5 to 10 wt%, more preferably 1 to 9 wt%, even more preferably 2 to 8 wt%, even more preferably 3 to 7 wt%.

[0059] It may be preferred that there is a hydrocolloid texturizer (texturiser) except the OSA modified starch, such as xanthan gum or guar gum, or dietary fiber (such as citrus fiber). However, it is more preferred that the food composition does not contain a hydrocolloid texturizer except the OSA modified starch. Preferably, the composition does not contain xanthan gum or guar gum, more preferably, it does not contain xanthan gum or guar gum. It may be preferred that the OSA modified starch is unique hydrocolloid texturizer in the food composition. However, it may be preferred that there is a starch-based texturizer, which is preferably selected from native starch, chemically modified starch or physically modified starch.

[0060] Therefore, the composition may preferably comprise native starch, chemically modified starch or physically modified starch, more preferably native starch or physically modified starch, in an amount of 0.1 to 10 wt %, preferably 1 to 5 wt %, more preferably 2 to 4 wt % based on the weight of the aqueous phase. The aqueous phase comprises all water-soluble components and water in the composition. Native starch is a starch that is not chemically or physically modified. Native starch or physically modified starch is preferably selected from corn starch, potato starch, tapioca starch, rice starch, wheat starch, pea starch and mixtures thereof. Preferably, unmodified starch or chemically modified starch or physically modified starch, preferably native starch or physically modified starch, is corn starch, potato starch, wheat starch or rice starch. Even more preferably, unmodified starch, chemically modified starch or physically modified starch, preferably native starch or physically modified starch, is waxy corn starch, waxy wheat starch, waxy potato starch or waxy rice starch. Most preferably, the unmodified starch, chemically or physically modified starch, preferably native starch or physically modified starch, is waxy maize starch or waxy rice starch.Native starch may preferably be added in the form of starch or flour.

[0061] The composition of the present invention is semisolid. This is generally known from traditional mayonnaise compositions with high oil levels (e.g., 78% oil). The rheological properties of the composition can be expressed in terms of Stevens values ​​(in grams) and / or elastic properties. In particular, for mayonnaise and mayonnaise-like compositions, the Stevens value (in grams) is preferably 80 g to 400 g, preferably 80 g to 200 g, even more preferably 100 g to 200 g, or even 100 g to 150 g, as measured at 20° C. When the product is stabilized and is typically on the shelf, this is preferably evaluated a period of time (e.g., one week or two weeks) after production. In particular, in the field of higher consistencies (80-400 g Stevens), the present invention shows its further advantage of reducing syneresis while maintaining a smooth, non-sticky mouthfeel, because this problem does not exist in liquid compositions, as understood by those skilled in the art. Thus, the composition of the present invention preferably has a Stevens consistency, as measured at 20°C, of ​​from 80g to 400g, more preferably from 100g to 200g, even more preferably from 100g to 150g.

[0062] use

[0063] Hose-bottle type containers comprising PP and containing an oil-in-water emulsified food composition are known. The inventors surprisingly found that when the hose bottle comprises polypropylene, the oil-in-water emulsified food composition can be satisfactorily discharged from the hose bottle, the oil-in-water emulsified food composition comprising an emulsifier containing OSA modified starch or vegetable protein. It has been found that the art has not yet realized the use of hose bottles containing PP for the purpose of minimizing the residual amount of this specific emulsified food composition (i.e., using OSA starch or vegetable protein) after emptying and promoting the discharge of this specific product. As is known in the art, the extent to which the residual amount adheres to the interior of the hose bottle seems to be much lower than the extent observed for the same composition in a PET hose bottle or in a PET hose bottle coated with oil or oil containing lecithin. As far as the inventors know, the use of hose bottles containing PP for the purpose of promoting the discharge of this specific emulsified composition and reducing the amount of residual composition adhering to the inner wall is unknown.

[0064] In particular, it was observed that the amount of residual composition after emptying the hose bottle was less than 16% by weight, preferably less than 12% by weight of the initial amount of product present in the hose bottle. This was measured by weighing the hose bottle at the beginning and end of the product emptying test and by deducting the weight of the empty package, the net product residue (leftover) can be calculated and expressed as a weight percentage. Therefore, the present invention relates to the use according to the invention, wherein preferably the net product residue (leftover residue) of the oil-in-water emulsified food composition after emptying the hose bottle is less than 16% by weight, preferably less than 12% by weight, which is measured by weighing the full hose bottle and the hose bottle after emptying the hose bottle, deducting the weight of the clean hose bottle, and expressing the residue as a weight percentage based on the weight of the oil-in-water emulsion in the full hose bottle.

[0065] In another aspect, the present invention relates to a method for reducing the amount of residual product in a hose-type container or promoting the discharge of product from a hose-type container, wherein the product is an oil-in-water emulsified food composition, the food composition comprising:

[0066] Vegetable oils,

[0067] ·water,

[0068] an emulsifier comprising octenyl succinic anhydride modified starch or vegetable protein,

[0069] The hose bottle comprises a main body and a cover.

[0070] The hose bottle type container comprises polypropylene.

[0071] The method preferably comprises the following steps:

[0072] (i) identifying an oil-in-water emulsified food composition packaged in a hose-bottle type container, wherein the composition comprises:

[0073] Vegetable oils,

[0074] ·water,

[0075] an emulsifier comprising octenyl succinic anhydride modified starch or vegetable protein, and

[0076] The hose bottle comprises a main body and a cover; and

[0077] (ii) replacing at least a portion of the material from which the hose bottle is made with polypropylene, thereby improving the drainage of the composition from the container.

[0078] The method preferably includes the step of filling the hose bottle with the product. The method preferably includes the step of emptying the hose bottle by opening the lid and squeezing the hose bottle several times to allow the hose bottle to be emptied. Obviously, in this context, the emptying process may require more than one squeezing, and squeezing continues until no product is discharged from the hose bottle by squeezing. After emptying the hose bottle comprising polypropylene, the net product remaining residual amount of the oil-in-water emulsified food composition is preferably less than 16 weight %, preferably less than 12 weight %. Preferably, the composition identified in the above step (i) has a net product remaining residual amount of the oil-in-water emulsified food composition greater than 16 weight %, more preferably greater than 17 weight % after emptying the hose bottle.

[0079] Preferably, the method includes the step of labeling the product and / or associating the product with an indication that the product has (a) optimal and / or improved discharge; and / or (b) minimal and / or reduced residual volume. The indication is preferably displayed on a label applied to the hose bottle.

[0080] The composition used in or in connection with the present invention preferably has a consistency of 50 to 140 g, preferably 70 to 120 g.

[0081] Consistency in the context of the present invention can be measured using the Stevens value, which can be measured as follows:

[0082] Consistency - Stevens value: Stevens value is determined at 20°C using a Stevens LFRA texture analyzer (exBrookfield Viscometers Ltd., UK) with a maximum load / measuring range of 1000 grams, using a grid at a penetration rate of 2 mm per second in a 65 mm diameter cup containing the emulsion for a 25 mm penetration test; wherein the grid comprises a square opening of approximately 3×3 mm, made of approximately 1 mm thick wire and having a diameter of 40 mm. One end of the shaft is connected to the probe of the texture analyzer, and the other end is connected to the middle of the grid. The grid is placed on the flat upper surface of the emulsion in the cup. At the start of the penetration test, the grid is slowly pushed down into the emulsion through the texture analyzer. The final force applied to the probe is recorded, giving the Stevens value in grams. Figure 1 A diagram of the grid is given in . The grid is made of stainless steel and has 76 holes, each hole having a surface area of ​​approximately 3 x 3 mm.

[0083] The invention will now be illustrated by the following non-limiting examples. Example

[0084] Example 1

[0085] Element

[0086] Rapeseed oil (fully refined, not hydrogenated), water, spirit vinegar (10% HAc), sugar, salt, OSA modified starch (N-creamer, supplier Ingredion), lemon juice concentrate (45Brix), flavoring, calcium disodium EDTA.

[0087] method

[0088] The oil-in-water emulsified food composition was prepared using the following amounts of the above ingredients:

[0089]

[0090]

[0091] The above oil-in-water emulsified food composition was prepared by using a standard food high shear emulsifier (Fryma Koruma). The equipment includes a stirred vessel to which a vacuum can be applied. The vessel is equipped with an integrated colloid mill to produce an oil-in-water emulsion with a typical semi-solid mayonnaise consistency known in the art.

[0092] The method comprises the following steps:

[0093] - Metered addition of water, vinegar, sugar, salt, lemon juice concentrate, calcium disodium EDTA,

[0094] - Stir until all dry ingredients are fully dissolved and the mixture is completely homogeneous,

[0095] - Add OSA modified starch and homogenize the mixture,

[0096] - Add the oil and flavorings and pass the mixture through a colloid mill until it reaches the typical mayonnaise consistency,

[0097] - pump the mixture to a buffer tank connected to a hose bottle filling machine,

[0098] -Fill and close the soft-shell bottle. 407 g of mayonnaise are metered into a PET soft-shell bottle with a nominal fill volume of 430 ml. 433 g of mayonnaise are metered into a PET soft-shell bottle with a nominal fill volume of 450 ml.

[0099] ml PP hose bottle.

[0100] In the case of coated PET soft tube bottles, the coating film is applied before filling with a surface coverage of about 0.002 g / cm 2 , which can suitably be done as described, for example, in EP 3 237 506 B1.

[0101] The texture of the resulting composition was measured to be 93 g (product in PP bottle) and 103 g (product in PET bottle).

[0102] Methods for measuring residue reduction :

[0103] After at least two weeks of maturation (at ambient temperature, approximately 20°C), the product is discharged from the hose bottles in two steps:

[0104] 1) Repeatedly squeeze the bottle without permanently deforming it. This is done by gently shaking by hand until no reasonable amount of product (~5 g) is expelled and / or splashing occurs. Place the bottle upside down for 24 hours (at 4 to 8°C).

[0105] 2) After 24 hours, remove the cap and squeeze the bottle by hand without shaking until no more product is discharged. Then (to simulate consumer shaking), place the bottle (cap down) in a

[0106] Tap 3 times on a table from a height of 10 cm and squeeze by hand until no more product can be discharged. This is repeated 5 times in total.

[0107] By weighing the hose bottle at the beginning and end of the product emptying test and by deducting the empty package weight, the net product remaining can be calculated and expressed as a weight percentage.

[0108] result

[0109]

[0110] Example 1 Conclusion

[0111] When the OSA modified starch emulsified composition was discharged from a PET soft-shell bottle (Comparative Example 1), a significant residual amount (18.9%) remained. As suggested in the art, the application of an oil coating containing lecithin resulted in the destruction of the composition (Comparative Example 2). The use of a PP soft-shell bottle resulted in a significant reduction in the residual amount, almost 50%, which illustrates the superiority of using a PP soft-shell bottle for the purpose of promoting discharge and reducing the residual amount after discharge.

[0112] Example 2

[0113] In Example 2, it was evaluated whether coating PET soft-shell bottles with oil would solve the residue problem.

[0114] Element

[0115] Rapeseed oil (fully refined, not hydrogenated), water, alcohol vinegar (12% HAc), modified potato starch (amylose-free, supplier Royal Avebe UA), sugar, salt, OSA modified starch (N-creamer, Ingredion), lemon juice concentrate (40 Brix), flavoring, sorbic acid, calcium disodium EDTA.

[0116] method

[0117] The oil-in-water emulsified food composition was prepared using the following amounts of the above ingredients:

[0118] Element Amount [wt%] Rapeseed Oil 53 water 37.9 Alcohol vinegar 2.4 Potato starch 1.9 sugar 1.85 Salt 1.7 OSA modified starch 0.75 Lemon juice concentrate 0.2 Flavoring 0.2 Sorbic acid 0.1 Calcium Disodium EDTA 0.007 total 100％

[0119] The above-mentioned oil-in-water emulsified food composition is prepared by a method comprising the following steps:

[0120] -Prepare the oil phase by dissolving the flavoring in the oil using a blender tank

[0121] - Prepare aqueous phase 1 by dissolving sugar, salt, OSA modified starch and calcium disodium EDTA in part of water [17% out of 37.9%] using a stirred tank

[0122] - Prepare aqueous phase 2 by adding lemon juice concentrate, alcohol vinegar, sorbic acid and potato starch to the remaining portion of water [20.9% of 37.9%] using a mixing tank

[0123] - Pasteurize the aqueous phase 2 at 72°C for 5 minutes and then cool to 25°C

[0124] - Mix the oil phase and water phase 1 in a stirred vessel providing sufficient shear to prepare an oil-in-water emulsion

[0125] - The oil-in-water emulsion was passed through a colloid mill at 10.000 rpm

[0126] - post-dosing of the aqueous phase 2 into the oil-in-water emulsion by using a dynamic mixer,

[0127] - passing the obtained oil-in-water emulsion through a colloid mill at 2.000 rpm,

[0128] - Fill and close the hose bottle. 400 g of mayonnaise are metered into a hose bottle with a nominal fill volume of 430 ml.

[0129] - In the case of coated hose bottles, the coating film (approximately 0.002 g / cm on the inner surface) is applied just before filling. 2 ), which can suitably be carried out as described, for example, in EP 3 237 506 B1.

[0130] The final product was characterized by a Stevens value of 78 measured 24 hours after production.

[0131] The same method as described in Example 1 was used to determine the amount of remaining product.

[0132] result

[0133] Package Residue (weight %) Phase separation Comparative Example 3 PET 20％ none Comparative Example 4 PET, coated with vegetable oil film 17％ none

[0134] Example 2 Conclusion

[0135] The evaluation showed that coating the PET soft tube bottle with vegetable oil (Comparative Example 4) did not provide much improvement in reducing the residual amount after discharge compared to the uncoated PET soft tube bottle (Comparative Example 3), 17% vs. 20%, respectively. This shows that if the product is an OSA-modified starch emulsified food composition, coating the PET bottle with vegetable oil (a solution known in the art) does not solve the problem of significantly reducing the residual amount after discharge.

[0136] in conclusion

[0137] When polypropylene hose bottles were used to package OSA modified starch emulsified oil-in-water emulsions, the amount of product remaining after the hose bottle was emptied was minimal compared to the solutions used in the art to promote drainage. Coating with oil containing lecithin resulted in severe phase separation of the product. This shows that the use of hose bottles containing polypropylene to promote drainage and reduce the adhesion of residues to the inner wall of the hose bottle after the hose bottle is emptied is superior to other known solutions.

Claims

1. Use of polypropylene in preparing a hose-bottle container containing an oil-in-water emulsified food composition, for promoting the discharge of the food composition from the container, the oil-in-water emulsified food composition comprising: Vegetable oils, ·water, an emulsifier comprising octenyl succinic anhydride modified starch or vegetable protein, The hose bottle comprises a main body and a cover.

2. The use according to claim 1, for reducing adhesion of the food composition to the inside of a container body and promoting discharge of the food composition from the container.

3. The use according to claim 1, wherein the vegetable oil is present in an amount of 5 to 82% by weight, preferably 10 to 80% by weight, more preferably 15 to 78% by weight, even more preferably 65 to 78% by weight.

4. The use according to claim 1 or 2, wherein the emulsifier is octenyl succinic anhydride modified starch.

5. Use according to any one of the preceding claims, wherein the plant protein is legume protein (preferably pea protein, lentil protein, chickpea protein or soy protein), potato protein, algae protein; preferably wherein the plant protein is pea protein or soy protein.

6. Use according to any one of the preceding claims, wherein the composition does not contain egg yolk, lecithin, whey protein, casein, monoglycerides or mixtures thereof.

7. The use according to any one of the preceding claims, wherein the area of ​​the hose-type container in contact with the food composition is polypropylene.

8. The use according to any one of the preceding claims, wherein the body of the hose-type container consists of polypropylene.

9. Use according to any one of the preceding claims, wherein the lid and the body consist of polypropylene.

10. Use according to any one of the preceding claims, wherein the interior of the body is uncoated.

11. Use according to any one of the preceding claims, wherein the body of the hose bottle comprises an oxygen barrier layer, preferably an ethylene-vinyl alcohol copolymer layer.

12. The use composition according to claim 11, wherein the body comprises an inner polypropylene layer facing the packaged food composition, an outer polypropylene layer and an ethylene-vinyl alcohol copolymer layer therebetween.

13. The use according to any one of the preceding claims, wherein the hose bottle type container comprises a nozzle located inside the cap, and wherein the nozzle is made of polypropylene and is translucent or transparent.

14. Use according to any of the preceding claims, wherein after emptying the flask, the net product remaining residue of the oil-in-water emulsified food composition is less than 16% by weight, preferably less than 12% by weight, the residue being measured by weighing the full flask and the flask after emptying it, deducting the weight of the clean flask, and expressing the residue as a weight percentage based on the weight of the oil-in-water emulsion in the full flask.

15. A method for promoting the discharge of an oil-in-water emulsified food composition from a hose bottle type container, the method comprising the following steps: (i) identifying an oil-in-water emulsified food composition packaged in a hose-bottle type container, wherein the composition comprises: Vegetable oils, ·water, an emulsifier comprising octenyl succinic anhydride modified starch or vegetable protein, The hose bottle comprises a main body and a cover; and (ii) replacing at least a portion of the material from which the hose bottle is made with polypropylene, thereby improving the drainage of the composition from the container.

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