Oil-in-water emulsified food composition comprising beet root vinegar

Abstract

An oil-in-water emulsified food composition comprising a vegetable oil, water, an emulsifier, a vinegar from a Beta vulgaris subsp.vulgaris, a pH of from 2 to 5, and a method for preparing the same, the oil-in-water emulsified food composition comprising a vegetable oil, water, an emulsifier, and a vinegar from a Beta vulgaris subsp.vulgaris, the oil-in-water emulsified food composition comprising a vegetable oil, water, an emulsifier, and a vinegar from a Beta vulgaris subsp.vulgaris,

Description

[0001] The present invention relates to an oil-in-water emulsified food composition, a method for preparing the food composition and the use of beetroot vinegar for reducing oil oxidation in the oil-in-water emulsified food composition. Background Art

[0002] Oil-in-water emulsified food compositions are popular as sauces, and these sauces (such as salad dressings, mayonnaise and mayonnaise-like variants) contain, for example, low oil levels or emulsifiers other than egg yolk. Such compositions are uniform mixtures of oil droplets in a continuous aqueous phase, wherein the emulsifier (usually egg yolk) prevents the oil droplets from coalescing. The coalescence of the oil droplets results in phase separation of the emulsion, which is referred to as the instability of the emulsion. Such oil-in-water emulsified compositions may contain low or high levels of oil, with oil levels as high as 85 wt%.

[0003] One problem observed in these oil-in-water emulsified food compositions is oxidation of the oil. Addition of ethylenediaminetetraacetic acid (EDTA) is a known method to combat this oxidation, but its presence is undesirable for many consumers who want as few "chemical" ingredients as possible in their products and prefer reduced or even no addition of EDTA.

[0004] Oil oxidation is a poorly understood phenomenon. Although some compounds have been described in the literature as "antioxidants", the effectiveness of such 'antioxidants' seems to depend largely on the environment in which they are present and the material that needs to be protected from oxidation. For example, a compound that is used as a food supplement in an in vivo situation to reduce, for example, the effects of free radicals on subcellular molecules and structures and thus reduce the risk of cancer, may not necessarily be effective as an antioxidant in reducing the oxidation of vegetable oils in mayonnaise. In this context, reference is made to the review article by Ghorbani Gorji et al.: Trends in Food Science & Technology 56 (2016) 88-102, in which for example the well-known antioxidant vitamin C is stated to have no effect on the reduction of oil oxidation in mayonnaise, because the oil is present in an emulsion containing water. In fact, the specific emulsion environment makes it a pro-oxidant. Moreover, the pH of the composition seems to affect the efficacy of potential antioxidant compounds. The risks and effects of oil oxidation may be particularly significant in industrially prepared oil-in-water emulsions because of the extremely small droplet size of less than 10 microns and the accompanying high surface area. Therefore, the search for a suitable antioxidant compound that can replace EDTA as far as possible in oil-in-water emulsified compositions, such as sauces like mayonnaise, remains an unpredictable approach.

[0005] A further complication in this regard is that the desired oil-in-water emulsion is generally light in color, e.g., pale yellow to off-white or white, to resemble the color of traditional sauce compositions such as mayonnaise. Therefore, the effect of the antioxidant-providing ingredient on the color of the oil-in-water emulsion should be as small as possible, and preferably not perceptible to the human eye, compared to an equivalent composition that does not contain an antioxidant-providing ingredient but uses EDTA. In addition, the mouthfeel of the sauce (preferably mayonnaise) is preferably not affected, and the oil-in-water emulsion preferably has a smooth (e.g., not sandy or grainy) texture similar to traditional sauce emulsions such as mayonnaise. The composition of the present invention preferably does not exhibit a particular off-flavor due to the use of an antioxidant-providing ingredient.

[0006] Several attempts to reduce or replace EDTA in oil-in-water emulsions have been described.

[0007] WO2018 / 189709 describes the use of reduced grape juice (including grape balsamic vinegar) as an antioxidant ingredient for reducing EDTA levels in oil-in-water emulsified food compositions.

[0008] WO2019 / 057407 describes oil-in-water emulsions containing vinegar. It is described that some chemically defined vinegars have a high antioxidant effect in oil-in-water emulsified food compositions and can replace EDTA to a significant extent.

[0009] WO2019 / 057474 describes an oil-in-water emulsion containing apple cider vinegar that meets specific marker compounds. In the case of an oil-in-water emulsion, this vinegar is largely successful in inhibiting oil oxidation.

[0010] Although these patent applications describe vinegars with strong antioxidant effects in oil-in-water emulsified food compositions, there is still a need for oil-in-water emulsified food compositions in which the amount of EDTA can be as low as possible, preferably in which EDTA can be absent, because antioxidant ingredients that are perceived by consumers as natural are present in the context of oil-in-water emulsified food compositions. SUMMARY OF THE INVENTION

[0012] Surprisingly, in a first aspect, the oil-in-water emulsified food composition of the present invention meets this challenge. Therefore, in a first aspect, the present invention relates to an oil-in-water emulsified food composition comprising:

[0013] 3 to 87 wt% vegetable oil,

[0014] ·water,

[0015] Oil-in-water emulsifiers,

[0016] Vinegar from beetroot (Beta vulgaris subsp. vulgaris, Conditiva Group),

[0017] The pH of the food composition is 2 to 5.

[0018] In another aspect, the present invention relates to a method for providing an oil-in-water emulsion, the method comprising the steps of:

[0019] a) providing a mixture, said mixture comprising:

[0020] Vegetable oils,

[0021] Water,

[0022] Vinegar from beetroot, wherein the vinegar comprises betaine,

[0023] ●Oil-in-water emulsifier,

[0024] b) Homogenization to produce an oil-in-water emulsion.

[0025] In another aspect, the invention relates to the use of vinegar from beetroot, preferably red beetroot vinegar, for achieving in an oil-in-water emulsion comprising 3 to 87 wt% of vegetable oil at least 50%, preferably at least 75% of the antioxidant effect obtained by 75 ppm EDTA in an equivalent composition. DETAILED DESCRIPTION OF THE INVENTION

[0027] Unless otherwise indicated, all percentages are by weight (wt %).

[0028] Unless in the Examples and Comparative Examples, or otherwise explicitly stated, all numbers in this description indicating amounts or proportions of materials or reaction conditions, physical properties of materials and / or use should be understood as modified by the word "about".

[0029] Features described in the context of one aspect of the invention may be applicable to another aspect of the invention.

[0030] Unless otherwise indicated, numerical ranges expressed in the format "from x to y" are understood to include x and y. In specifying any range of values ​​or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

[0031] Lotion

[0032] The composition of the present invention is in the form of an oil-in-water emulsion. Examples of oil-in-water emulsions encompassed by the present invention include emulsified sauces (such as mayonnaise) and dressings (such as salad dressings and vinaigrette). Preferably, the food composition is an emulsified sauce or dressing, preferably mayonnaise or salad dressing, most preferably mayonnaise.

[0033] Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment for other foods. Mayonnaise is a stable, water-continuous emulsion of typical vegetable oils, egg yolks and vinegar or lemon juice. In many countries, the term mayonnaise can only be used when the emulsion meets the "standard of identity" that defines the composition of mayonnaise. For example, the standard of identity can define a minimum oil level and a minimum yolk amount. In the context of the present invention, mayonnaise-like products (e.g., mayonnaise-like products with an oil level lower than that defined in the standard of identity or without yolk) are considered to be mayonnaise. Such products may include thickeners such as starch to stabilize the aqueous phase. Mayonnaise can have different colors, and is typically white, creamy or light yellow. The range of texture can range from light creamy to thick. Typically, mayonnaise is scoopable. In the context of the present invention, "mayonnaise" includes such mayonnaise and "mayonnaise-like" emulsions. Mayonnaise in the context of the present invention does not necessarily need to meet the identity standards of any country.

[0034] Oil

[0035] Oil-in-water emulsified food composition of the present invention comprises vegetable oil.Based on the weight of food composition, vegetable oil preferably exists with the amount of 5 to 85wt%, preferably 10 to 85wt%, preferably 13 to 82wt%, even more preferably 65 to 82wt%, most preferably 70 to 80wt%.

[0036] Vegetable oils are known in the art and include oils derived from, for example, plants, such as oils derived from nuts or seeds of, for example, plants. In the context of the present invention, 'vegetable oils' also include oils from algae. Preferred oils for use in the context of the present invention are vegetable oils that are liquid at 20° C., preferably liquid at 5° C. Preferably, the oil comprises 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 or rapeseed oil.

[0037] water

[0038] The composition of the present invention comprises water. The total amount of water in the composition is preferably 12 to 95wt%, preferably 14 to 90wt%. It may be preferred that water is present in a total amount of 15 to 85wt%, preferably 15 to 33wt%, or even more preferably 17 to 25wt%. Preferably, the total amount of water is at least 14wt%, more preferably at least 15wt%, even more preferably at least 17wt%. It may be preferred that the amount of water is at least 20wt%, for example if a relatively low oil level is preferred. Preferably, the total concentration of water is at most 95wt%, more preferably at most 90wt%, even more preferably at most 85wt%, more preferably at most 33wt%, or more preferably at most 25wt%. Any combination of the ranges using these mentioned endpoints is also considered to be part of the present invention."Total amount of water" includes water derived from aqueous components.

[0039] Emulsifier

[0040] Preferably, the composition of the present invention comprises an oil-in-water emulsifier. The emulsifier is preferably present in an amount of 0.01 to 15 wt%, preferably 0.1 to 12 wt%, based on the weight of the oil-in-water emulsion. The emulsifier is used to disperse the oil droplets in the continuous aqueous phase of the oil-in-water emulsion. The emulsifier preferably has a hydrophilic-lipophilic balance (HLB) of 8 to 15, more preferably 10 to 14, even more preferably 11 to 13. The hydrophilic-lipophilic balance (HLB) of an emulsifier is a measure of its hydrophilic or lipophilic degree. The HLB value is a parameter describing the solubility of a surfactant. The HLB value was described by Griffin in 1950 as a measure of the hydrophilicity or lipophilicity of a nonionic surfactant. It can be determined experimentally by the phenol titration method of Marszall; see "Parfumerie, Kosmetik", Vol. 60, 1979, pp. 444-448; and Rompp, Chemistry Lexicon, 8th edition, 1983, p. 1750.

[0041] Preferably, the emulsifier comprises an oil-in-water emulsifier derived from egg, preferably from egg yolk, more preferably an oil-in-water emulsifier derived from egg, preferably from egg yolk. Preferably, the composition comprises egg yolk, more preferably egg yolk. This is suitably used as an ingredient that also provides an oil-in-water emulsifier. The presence of egg yolk may be beneficial for the taste, emulsification and / or stability of the oil droplets in the composition of the present invention. Egg yolk contains phospholipids, which act as an emulsifier for the oil droplets.

[0042] Preferably, the concentration of egg yolk in the composition of the present invention is 1% to 10% by weight of the composition, more preferably 2% to 8% by weight of the composition, even more preferably 2.5% to 6% by weight of the composition. Egg yolk can be added as a yolk component. Alternatively, the composition can also contain whole eggs, containing both egg white and egg yolk. The total amount of egg yolk in the composition of the present invention includes egg yolk that may be present as part of the whole egg. Preferably, the concentration of phospholipids (preferably phospholipids derived from egg yolk) is 0.08% to 0.8%, preferably 0.2% to 0.5% by weight of the food composition.

[0043] Alternatively, or in addition to an egg-derived emulsifier, the composition of the invention may comprise an emulsifier which is not derived from egg or egg yolk.Such a non-egg-derived emulsifier may be derived from a dairy product, such as preferably whey protein or casein.

[0044] It may be preferred that the composition of the present invention does not contain an egg-derived emulsifier and does not contain milk protein. Preferably, the water-in-oil emulsifier is from a plant or plant source and can be a natural use or a modified use. In this way, a vegan water-in-oil emulsion can be produced without the use of ingredients from animal sources. Preferably, the water-in-oil emulsifier comprises sodium starch glycolate (European food additive E1450). This emulsifier can be commercially available as, for example, N-creamer 46 from Ingredion Inc. (Westchester, Illinois, the U.S.).

[0045] It may also be preferred that the emulsifier is a plant-based emulsifier, such as a vegetable protein. 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 the 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.

[0046] The vegetable protein is preferably selected from: pulse protein, oilseed protein, potato protein and mixtures thereof. Preferably, the vegetable protein is pulse or potato protein. The pulse is of the Fabaceae family. The pulse protein is preferably selected from: pea protein, lentil protein, chickpea protein, lupin protein, faba bean protein, soy protein and mixtures thereof. The pulse 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 %, based on the weight of the oil-in-water emulsion. More preferably, the vegetable protein is selected from: potato protein, pea protein, chickpea protein, lentil protein, soy protein and mixtures thereof. However, it may be preferred that the composition does not contain soy protein. Preferably, the pulse protein is selected from: pea protein, lentil protein, chickpea protein and mixtures thereof. More preferably, the pulse protein is selected from: pea protein, lentil protein and mixtures thereof. Most preferably, the pulse protein is pea protein (pisum sativum).

[0047] The oilseed protein is preferably selected from the group consisting of rapeseed protein, canola protein and mixtures thereof, preferably rapeseed protein.

[0048] Even more preferably, the emulsifier is selected from: pea protein, chickpea protein, lentil protein, egg yolk and mixtures thereof.

[0049] The food composition of the present invention preferably comprises an emulsifier selected from the group consisting of egg yolk, milk protein, vegetable protein (including plant and algae) and mixtures thereof. More preferably, the emulsifier is selected from the group consisting of phospholipids, whey protein, casein, algae protein, legume protein, OSA starch and mixtures thereof. Based on the weight of the oil-in-water emulsion, the protein emulsifier (such as whey protein, casein, algae protein, 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%.

[0050] Beetroot Vinegar

[0051] The food composition of the present invention requires vinegar from beetroot (B. vulgaris subsp. vulgaris Conditiva Group). Surprisingly, vinegar prepared from beetroot of the cultivar Conditiva, in particular red beetroot (supsp. ruba), exhibits an unexpected ability to reduce oxidation of vegetable oil droplets in oil-in-water emulsions. Surprisingly, the white / off-white color of the oil-in-water emulsion (like mayonnaise or mayonnaise-like products) is not affected. For example, the emulsion does not appear pink, red or purple as one would expect.

[0052] Beetroot is one of several cultivars of beet (Beta vulgaris), and beet includes: Altissima group (sugar beet), Flavescens group (Swiss chard), Cicla group (spinach beet or chard), Conditiva group (beetroot or garden beet, including red root vegetables, which are most commonly associated with the word "beet"), and Crassa group (fodder beet (mangelwurzel)). Therefore, the vinegar used in the present invention is vinegar from the root of beetroot (B. vulgaris subsp. vulgaris Conditiva Group). Beetroot is a well-known plant whose root is usually dark red and is commonly used as a vegetable. In the present invention, beetroot vinegar refers to vinegar obtained by extracting beetroot (B. vulgaris subsp. vulgaris Conditiva Group). Beetroot is a vinegar made from juice extracted from the roots of Beta vulgaris (Group). Beetroot is distinguished from sugar beet (Beta vulgaris subsp. vulgaris var. Altissima). Sugar beet is a common source for making sugar and is not the beetroot used in the present invention. Sugar (e.g., sugar refined from sugar beets) can be fermented into alcohol, which in turn can be fermented into vinegar. This vinegar is known as spirit vinegar. Confusingly, spirit vinegar made from refined sugar derived from sugar beets is sometimes incorrectly labeled as beet vinegar, beetroot vinegar, or even red beetroot vinegar. Translations to and from different languages ​​can also cause this confusion.

[0053] In order to prepare fruit vinegar or vegetable vinegar, such as vinegar from beetroot, preferably red beetroot vinegar, the first step is to make "wine" from the fruit or vegetable, wherein the whole fruit or vegetable or a part thereof is taken out, preferably after washing or crushing it into appropriately large parts. The juice is then collected from the fruit or vegetable. In the present invention, the fruit or vegetable juice is subjected to an ethanol fermentation based on the conversion of sugar into alcohol, for example by fermentation using, for example, yeast, preferably Saccharomyces cerevisiae. The fermentation process results in the presence of ethanol in the fruit or vegetable juice. The fruit or vegetable juice of this fermentation is fermented by subjecting it to an acetic acid fermentation process, which is generally based on the conversion of ethanol to acetic acid, which is generally promoted by acetic acid bacteria. In the present invention, the acetic acid fermentation is preferably promoted by acetobacter bacteria or gluconobacter bacteria, preferably acetobacter bacteria, such as Acetobacter aceti. The amount of acetic acid in the beetroot vinegar used in the present invention is preferably 1.5 to 15 wt%, preferably 1.5 to 10 wt%, even more preferably 2 to 6 wt%, more preferably 2.5 to 5.5 wt%. The acetic acid content of the vinegar usually does not exceed 20 wt%. The concentration refers to the total concentration of the acid and its corresponding salt.

[0054] For taste reasons, lactic acid fermentation is preferably absent in the production of the beetroot vinegar used in the present invention, and the lactic acid level in the vinegar used in the present invention and the oil-in-water emulsion of the present invention is preferably low or absent. The concentration of lactic acid in the vinegar from beetroot used in the present invention is preferably below 0.5 wt%, more preferably below 0.2 wt%, even more preferably below 0.1 wt%, based on the weight of the vinegar, and lactic acid is most preferably absent. The amount may preferably be from 0 to 0.5 wt%, preferably from 0.05 to 0.5 wt%, preferably from 0.05 to 0.2 wt%, preferably from 0.05 to 0.1 wt%, based on the weight of the vinegar. A detailed method for producing beetroot vinegar is given below.

[0055] It will be appreciated by those skilled in the art that, for example, the compound betaine (trimethylglycine), which is commonly present in beets (e.g., red beetroot), may be present in vinegar produced using beet juice, but not in alcohol vinegar derived from refined sugar. Therefore, the concentration of betaine in the beetroot vinegar used in the present invention is preferably higher than 0.5 mg / g, preferably 0.9 to 3.5 mg / g. The concentration of betaine in the emulsified food composition (i.e., based on the weight of the food composition) is preferably higher than 0.003 mg / g, preferably higher than 0.005 mg / g, more preferably higher than 0.008 mg / g, and even more preferably higher than 0.01 mg / g. The concentration in the food composition is preferably lower than 0.7 mg / g, more preferably lower than 0.4 mg / g, and even more preferably lower than 0.2 mg / g. The concentration in the food composition is preferably 0.003 to 0.7 mg / g, more preferably 0.005 to 0.4 mg / g, and most preferably 0.01 to 0.2 mg / g. The vinegar preferably comprises beet DNA of beet root (B. vulgaris subsp. vulgaris Conditiva Group), preferably red beet root. The emulsified food composition preferably comprises beet DNA of beet root, preferably red beet root (also known as red subspecies).

[0056] The beetroot vinegar used in the present invention preferably has a low sugar content, for example for reasons of taste or processing efficiency. The sugar content in the beetroot vinegar used in the composition of the present invention is preferably less than 15 wt %, more preferably less than 10 wt %, even more preferably less than 5 wt %, even more preferably less than 2 wt %, or even more preferably less than 1 wt %, based on the weight of the beetroot vinegar (vinegar from beetroot). It may be preferred that the beetroot vinegar contains no sugar. The sugar level in the vinegar can be controlled by, for example, the duration over which the ethanol fermentation is carried out. Without wishing to be bound by theory, more advanced fermentation methods may lead to better decolorization and better antioxidant capacity.

[0057] The ethanol concentration is preferably low. Some consumer groups may not like to consume ethanol. Preferably, the amount of ethanol in the beetroot vinegar used in the present invention is from 0 to 2 wt%, preferably from 0 to 1.5 wt%, even more preferably from 0 to 1 wt%, even more preferably from 0 to 0.5 wt%. It is particularly preferred that the ethanol level is below 0.5 wt%, preferably below 0.2 wt%, more preferably below 0.1 wt%, based on the weight of the beetroot vinegar. It may be preferred that the beetroot vinegar does not contain ethanol. As will be appreciated by those skilled in the art, the ethanol level may be adjusted, for example, by the intensity or duration of the acetic acid fermentation.

[0058] color

[0059] As mentioned above, it is desirable that the antioxidant providing ingredient (i.e. the beetroot vinegar used in the composition of the present invention) imparts as little off-color to the oil-in-water emulsion as possible, and preferably imparts no off-color, such as a pink or purple color or hue, preferably as judged by the naked eye. The color can be measured according to the CIE L*a*b* scale as known in the art. This is preferably assessed a few weeks after production, when the product is already stable and is typically already on the shelf. In particular, compositions containing the L*a*b* color values ​​of beetroot vinegar are preferred, wherein the L* value of the beetroot vinegar liquid is higher than 0, preferably from 0 to 65, more preferably from 2 to 45. The b* value is preferably greater than 0, preferably from 1 to 60, even more preferably from 5 to 55. The a* value is preferably greater than 0, preferably from 5 to 45, even more preferably from 10 to 40. Such L* and b* values, preferably a combination of such L* and b* values, of beetroot vinegar provide a food composition, in particular a mayonnaise composition, of the present invention which is most similar in terms of colour to a food composition without beetroot vinegar.

[0060] The L* of the oil-in-water emulsion of the present invention is preferably 50 to 95, preferably 70 to 95, even more preferably 80 to 94, most preferably 85 to 94. The color difference ΔE between the color of the composition containing red beetroot vinegar and the composition without red beetroot vinegar is calculated as follows: ΔE*=SQRT(ΔL* 2 +Δa* 2 +Δb* 2 The color difference ΔE between the composition containing and not containing vinegar from beetroot, preferably red beetroot vinegar, is preferably from 0 to 30, more preferably from 0 to 20, even more preferably from 0 to 10, most preferably from 0 to 5, said ΔE being calculated as ΔE*=SQRT(ΔL* 2 +Δa* 2 +Δb* 2 ). These maximum color differences ΔE are particularly desirable and preferred if the product is mayonnaise or salad dressing, but are not limited to these types of food products.

[0061] The red color in beetroot is caused by betalains, which are a group of color compounds including, for example, betacyanin, of which betanin is an example. In the present invention, their presence is undesirable because it gives an off-color, such as purple or pink, to the oil-in-water emulsion. Surprisingly, the inventors have found that, by a method for preparing vinegar from beetroot juice, the red color disappears to such an extent that the resulting vinegar can be used as an antioxidant in an oil-in-water emulsified food composition. In fact, beetroot juice itself is unsuitable and provides a significant pink off-color to the oil-in-water emulsion. Therefore, the amount of betanin in the beetroot vinegar is preferably less than 0.01%, such as 0 to 0.01 wt%, more preferably less than 0.005 wt%, such as 0 to 0.005 wt%, and most preferably absent (0 wt%), based on the weight of the beetroot vinegar. Preferably, the concentration of betanin in the oil-in-water emulsion is less than 0.002, such as 0 to 0.002, more preferably less than 0.001 wt%, such as 0 to 0.001 wt%, even more preferably less than 0.0005 wt%, such as 0 to 0.0005 wt%, even more preferably less than 0.0001 wt%, such as 0 to 0.0001 wt%, based on the weight of the composition, and betanin is preferably absent (0 wt%).

[0062] quantity

[0063] The oil-in-water emulsified food composition of the present invention preferably comprises 0.5 to 20 wt% beetroot vinegar, i.e. vinegar prepared from the root of beetroot, preferably red beetroot. Preferably, the emulsion comprises 0.5 to 10 wt%, even more preferably 1 to 5 wt%, even more preferably 1 to 3 wt% beetroot vinegar, preferably red beetroot vinegar, based on the weight of the oil-in-water emulsion.

[0064] Acid and pH

[0065] The composition according to the invention preferably has a pH value of from 2.5 to 5, preferably from 2.5 to 4.

[0066] Preferably, the composition of the invention has a total titratable acidity expressed as acetic acid of 0.03% to 3% by weight, preferably 0.05% to 2% by weight, preferably 0.1% to 1% by weight. Acetic acid is preferably present in an amount greater than 50 wt%, more preferably greater than 80 wt%, even more preferably greater than 90 wt%, even more preferably greater than 95 wt%, based on the weight of the total amount of acid in the composition.

[0067] Other Ingredients

[0068] It may be preferred that the composition of the invention also contains other ingredients in addition to 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. Where such ingredients are present in the composition, their total concentration is generally at least 0.1% by weight, preferably at most 10% by weight, preferably at most 5% by weight.

[0069] 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.

[0070] 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.

[0071] Food composition of the present invention can include thickener.It can be preferred that food composition includes thickener, such as hydrocolloid thickener.Therefore, food composition can preferably include starch or gum or its mixture.Preferred gum is xanthan gum.Based on the weight of food, composition can include starch (not OSA starch) in the amount of 0.1 to 8wt%, preferably 0.2 to 7wt%, more preferably 0.5 to 6wt% or even 0.5 to 5wt%.Preferably, when starch or gum is present, based on the weight of food, oil content is 5 to 72wt%, preferably 8 to 70wt%, preferably 10 to 60wt%.

[0072] In the composition of the present invention, the amount of EDTA usually present in the oil-in-water emulsion composition can be greatly reduced. Therefore, preferably, the composition comprises EDTA at a concentration lower than 0.008wt%, preferably 0 to 0.007wt%, preferably lower than 0.005wt%, preferably 0 to 0.005wt%, preferably lower than 0.002wt%, preferably 0 to 0.002wt%, preferably lower than 0.001wt%, preferably 0 to 0.001wt% of the composition. Most preferably, there is no EDTA (0wt%) in the composition.

[0073] The composition may comprise mustard, for example as a flavouring compound. Mustard may for example be present 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%. Therefore, it may be preferred that the food of the present invention comprises allyl isothiocyanate (AITC).

[0074] The rheological properties of the composition can be expressed in terms of Stevens values ​​(in grams) and / or elastic properties. The Stevens value (in grams) (consistency) is preferably 10 to 400 g, even more preferably 50 to 400 g, more preferably 100 to 200 g, and even more preferably 100 to 150 g, as measured at 20°C. In particular for mayonnaise and mayonnaise-like compositions, the Stevens value is preferably 50 to 400 g, preferably 50 to 200 g, even more preferably 100 to 200 g, or even 100 to 150 g, as measured at 20°C. This is preferably assessed at a certain time after production (e.g. one or two weeks), when the product has stabilized and is usually already on the shelf.

[0075] The consistency of the composition of the present invention is preferably that which is perceived by consumers as mayonnaise, sauce or salad dressing, preferably the consistency of mayonnaise or salad dressing, most preferably the consistency of mayonnaise. The consistency of the composition of the present invention can be described by its storage modulus G' measured at 1 Hz and 20°C, preferably in the range of 100-3500 Pa, more preferably in the range of 300-2000 Pa, most preferably in the range of 400-1500 Pa.

[0076] A preferred composition may be an oil-in-water emulsified food composition comprising:

[0077] 3 to 87 wt% vegetable oil,

[0078] Water,

[0079] ●Oil-in-water emulsifier,

[0080] 0.5 to 20 wt %, preferably 0.5 to 10 wt % of red beetroot vinegar,

[0081] wherein the pH of the food composition is from 2 to 5,

[0082] Wherein the composition comprises betaine.

[0083] The concentration of EDTA is less than 0.007 wt%.

[0084] And wherein the oil droplets in the emulsion have a surface weighted average diameter D3,3 of less than 10 microns.

[0085] method

[0086] The composition of the present invention can be prepared by any commonly known method for industrial preparation of oil-in-water emulsions. Preferably, the oil-in-water emulsion is prepared by using such a method, wherein the oil droplets have a surface weighted average diameter D3,3 of less than 10 microns (see M. Alderliesten, Particle & Particle Systems Characterization 8 (1991) 237-241; for the definition of average diameter). The droplet size can be measured, for example, using the technique of Van Duynhoven Eur. J. Lipid Sci Technol. 109, 2007, p1095-1103.

[0087] Therefore, in a second aspect, the present invention provides a method for preparing an emulsified food composition according to the first aspect of the present invention. The preferred compounds and amounts indicated in the first aspect of the present invention also apply to this aspect. The method comprises the following steps:

[0088] a) providing a mixture comprising:

[0089] Vegetable oils,

[0090] Water,

[0091] Beetroot vinegar,

[0092] ●Oil-in-water emulsifier,

[0093] b) Homogenization

[0094] To produce an oil-in-water emulsion.

[0095] Preferably, the method comprises the following steps:

[0096] a) providing a mixture comprising:

[0097] Vegetable oils,

[0098] Water,

[0099] Beetroot vinegar,

[0100] ●Oil-in-water emulsifier,

[0101] b) Homogenization

[0102] To produce an oil-in-water emulsion,

[0103] Wherein step a) comprises the following steps:

[0104] ● preparing an aqueous phase comprising water and an oil-in-water emulsifier,

[0105] · preparing an oil phase comprising oil,

[0106] Add the oil phase to the water phase,

[0107] and wherein step b) comprises homogenizing the oil phase with the water phase to emulsify the oil phase into the water phase, preferably to an oil droplet size D3,3 below 10 microns, and

[0108] Therein vinegar from beetroot, preferably red beetroot vinegar, is added during step a) or during step b), preferably during step b).

[0109] In the context of the second aspect of the present invention, preferably in step b) of the method, water (i.e. as an ingredient) is added in an amount of 6% to 94wt%, preferably 6 to 90wt%, based on the weight of the resulting food composition. It may be preferred that water is added in an amount of 6 to 85wt%, preferably 7 to 33wt%, even more preferably 8 to 25wt%, or even 8 to 20wt%. Preferably, the amount of water added is at least 6wt%, more preferably at least 7wt%, even more preferably at least 8wt%. It may even be preferred that the amount is at least 10wt%, for example in the case of a relatively low oil product. Preferably, the amount of water added is at most 95wt%, more preferably at most 90wt%, even more preferably at most 85wt%, more preferably at most 80wt%, even more preferably at most 33wt%, and more preferably at most 25wt%, based on the weight of the resulting food composition. It may be preferred that water is added in an amount of at most 20wt%. Any combination of the ranges using these mentioned endpoints is also considered to be part of the present invention.

[0110] As is known in the art, the pH of the composition can be adjusted by using, for example, alcohol vinegar. This can be added to the aqueous phase during step a) or during the homogenization step b), preferably during step b). The total vinegar is preferably added to and is preferably present in the composition in a total amount of 1 to 20 wt%, preferably 1.5 to 10 wt%, preferably 2 to 5 wt%, based on the weight of the resulting composition.

[0111] It may be preferred that the method comprises the steps of preparing an oil phase comprising vegetable oil and preparing an aqueous phase comprising water and an emulsifier but preferably without beetroot vinegar. The beetroot vinegar may be added to the aqueous phase, but is preferably added during homogenization to obtain the best emulsification results. As mentioned above, the amount of beetroot vinegar added, preferably red beetroot vinegar (i.e. red subspecies), is preferably 0.5 to 20 wt%, more preferably 0.5 to 10 wt%, even more preferably 1 to 5 wt%, even more preferably 1 to 3 wt%, based on the weight of the resulting composition.

[0112] Based on the weight of the resulting food composition, vegetable oil is preferably added in an amount of 3 to 87wt%, preferably 5 to 85wt%, preferably 10 to 85wt%, preferably 13 to 82wt%, even more preferably 65 to 82wt%, most preferably 70 to 80wt%.

[0113] The oil phase and the aqueous phase are usually combined and then homogenized. Preferably, the homogenization of the mixture of step a) is carried out until the surface weighted average diameter D3,3 of the oil droplets is 10 microns or less, preferably 2 to 10 microns. This can be suitably carried out, for example, by means of a colloid mill, a rotor-stator homogenizer, or a high pressure homogenizer, or a high shear mixing device known in the art.

[0114] The beetroot vinegar, preferably red beetroot vinegar, used in the present invention is suitably prepared by cleaning and peeling the roots of beetroot, crushing them, and removing the juice from the preferably crushed roots by methods known in the art, preferably including pressing or centrifugation. The resulting juice may be filtered or sieved to remove sand or plant particles, as is conventional in juice production.

[0115] The beetroot juice is therefore subjected to an ethanol fermentation process. This is suitably carried out as follows:

[0116] • Alcoholic fermentation is initiated by adding yeast (preferably Saccharomyces cerevisiae) to the juice.

[0117] The mixture is allowed to ferment, preferably for about 1 week. The fermentation is preferably continued until the ethanol level in the fermented juice reaches 5 to 15 wt %. The fermentation can be carried out until the naturally occurring sugars are completely converted to ethanol. Typically, this results in an ethanol concentration of 5 to 15 wt % in the fermented juice. The fermentation is preferably carried out under anaerobic conditions at a temperature of 20 to 37° C., preferably 20 to 35° C., even more preferably 25 to 32° C.

[0118] The resulting fermented beetroot juice contains ethanol in an amount typically of 5 to 15 wt% and is therefore subjected to an acetic acid fermentation process. This is suitably carried out as follows:

[0119] - The acetic acid fermentation is preferably initiated by adding acetic acid bacteria, preferably Acetobacter, such as Acetobacter aceti.

[0120] The mixture is preferably allowed to ferment for about 2 weeks. The fermentation may preferably be continued until the ethanol level in the fermented juice reaches a maximum of 2 wt%, preferably a maximum of 1.5 wt%, preferably a maximum of 1 wt%, even more preferably a maximum of 0.5 wt%. The fermentation may preferably be carried out until the ethanol is completely converted into acetic acid. The acetic acid fermentation is preferably carried out at a temperature of 20°C to 32°C, preferably at 25°C to 30°C under aerobic conditions.

[0121] After ethanol and / or acetic acid fermentation, pasteurization (eg 65-85° C., eg 15 minutes) and / or clarification (eg by filtration or centrifugation) may be applied for reasons of maintainability.

[0122] The emulsifiers and other ingredients described above in the context of the first aspect of the invention are added in the amounts described herein, based on the weight of the resulting emulsified food composition.

[0123] Preferably, the method of the present invention comprises the following steps:

[0124] a) providing a food composition comprising vegetable oil, an emulsifier, water and beetroot vinegar (vinegar from the root of beetroot), wherein the concentration of betaine in the beetroot vinegar is higher than 0.5 mg / g, and wherein the beetroot vinegar is added in an amount of 0.5 to 3 wt%, preferably 1 to 2.55 wt%, based on the weight of the resulting emulsified food composition,

[0125] b) homogenizing to produce an oil-in-water emulsion, preferably having an oil droplet size D3,3 below 10 microns,

[0126] The vegetable oil is added in an amount of 3% to 87% based on the weight of the obtained composition.

[0127] According to the method, an emulsified food composition can be prepared which exhibits the desired advantages, in particular, an emulsified food composition which exhibits an unexpected antioxidant effect while not affecting the color and mouthfeel can be obtained. Preferably, the color and mouthfeel are similar to the color and mouthfeel of an equivalent composition without red beetroot vinegar and using EDTA, as judged by the naked eye and by the mouth. The composition preferably has no grainy or sandy mouthfeel. Therefore, the present invention further relates to an oil-in-water emulsified food composition obtainable, preferably obtained, by the method of the present invention.

[0128] use

[0129] In a further aspect, the present invention relates to the use of beetroot vinegar (i.e. from the root of beetroot), preferably red beetroot vinegar, for at least partially replacing EDTA in an oil-in-water emulsified food composition comprising 3 to 87 wt% of vegetable oil, said beetroot vinegar typically having a betaine concentration higher than 0.1 mg / g, preferably higher than 0.5 mg / g. Preferably, the present invention relates to the use of beetroot vinegar (from the root of beetroot) for achieving at least 50%, preferably at least 75%, even more preferably at least 80%, even more preferably at least 90% of the antioxidant effect obtained by 75 ppm EDTA in an equivalent composition. For example, preferably 75 to 100%, preferably 80 to 95%, more preferably 85 to 95% of the antioxidant effect obtained by 75 ppm EDTA in an equivalent composition is replaced with said beetroot vinegar. This is derived for example from the time when a certain amount of oxygen is present in the headspace of the can after a certain period of time, such as stated in the method section below. Such an effect is preferably achieved using preferably 0.5 to 10 wt%, more preferably 1 to 5 wt%, more preferably 1 to 3 wt% beetroot vinegar (i.e. from the root of beetroot), preferably red beetroot vinegar, based on the weight of the oil-in-water emulsion. Based on the weight of the oil-in-water emulsified food composition, EDTA is preferably less than 0.008 wt%, preferably 0 to 0.007 wt%, preferably less than 0.005 wt%, preferably less than 0.002 wt%, preferably less than 0.001 wt%, most preferably 0 wt% EDTA.

[0130] The invention will now be illustrated by the following non-limiting examples: Example

[0131] raw material

[0132] ●Water: Demineralized water.

[0133] ● Rapeseed oil, purchased from Cargill (Amsterdam, The Netherlands).

[0134] Sugar: Sucrose white sugar W4, purchased from Suiker Unie (Oud Gastel, The Netherlands).

[0135] • Salt: NaCl suprasel, purchased from Akzo Nobel (Amersfoort, The Netherlands).

[0136] EDTA: Ethylenediaminetetraacetic acid, disodium calcium complex, dehydrate; Dissolvine E-CA-10, purchased from AkzoNobel, (Amersfoort, The Netherlands).

[0137] Egg yolk: purchased from Bouwhuis Enthoven (Raalte, The Netherlands); contains 92% egg yolk and 8% cooking salt.

[0138] Vinegar spirit 12%, purchased from Kühne (Hamburg, Germany)

[0139] Red beetroot vinegar (homemade) 1: Homemade red beetroot vinegar was produced using fresh beetroot juice according to the following protocol.

[0140] Red beetroot vinegar (homemade) 2: Homemade red beetroot vinegar was produced using commercially available beetroot juice (Ernteband, Germany) according to the following protocol.

[0141] Red beetroot vinegar (commercially available): Hirmann–Austria www.alles-essig.at

[0142] Balsamic vinegar 1: Acetum SPA, Italy.

[0143] Balsamic vinegar 2: Coop, g'woon Balsamico di Modena. Filtered at 10 kDa.

[0144] Balsamic vinegar 3: Coop, g'woon Balsamico di Modena, added at 0.2 wt%.

[0145] White beetroot vinegar: Hirmann – Austria www.alles-essig.at

[0146] - Sugar beet vinegar: Homemade vinegar produced from sugar beet juice according to the following protocol.

[0147] Red beetroot juice: Ernteband, Germany

[0148] ●Raspberry vinegar: Foodelicious, Rotterdam, Netherlands.

[0149] ●Apple cider vinegar 1: Balsamic apple cider vinegar, purchased from Vinagrerias Riojanas ( La Rioja, Spain).

[0150] ●Apple cider vinegar 3: Apple cider vinegar, purchased from Wijnimport Van der Steen BV, Vught, The Netherlands.

[0151] - Acetic acid solution 50%: prepared in-house, consisting of a 50:50 v / v% solution of glacial acetic acid (VWR, Amsterdam, The Netherlands) and demineralized water.

[0152] ●Plum vinegar and tomato vinegar: und Essige, Vertriebüber Arteriomed GmbH, Grevenbroich, Germany.

[0153] Unless otherwise stated, all materials were obtained from the Netherlands.

[0154] method

[0155] Accelerated Shelf Life Test to Follow Lipid Oxidation.

[0156] The vegetable oils were subjected to conditions that promoted oxidation without requiring mayonnaise to have a typical shelf life of 4 to 9 months. Oxidation experiments were typically conducted over periods of up to about 30 days, and in some experiments up to 80 days, to track the oxidation of vegetable oils in oil-in-water emulsions.

[0157] Emulsion samples with various compositions were prepared (as described in the examples below) and 1 g of each sample was filled in a capped glass vial (20 mL volume) and kept in a temperature controlled oven at 50°C.

[0158] The oxidation of triglycerides occurs in several steps, of which the first step is the most important. This first step is the lag phase, which is a phase in which there is no significant oxidation, and after this phase, oxidation begins to accelerate. This means that the amount of oxidation products begins to increase rapidly. The longer the lag phase, the slower the oxidation process and the better the results.

[0159] Oxygen concentration in the headspace

[0160] In order to follow the oxidation of fatty acids in the emulsion during the experiment, the oxygen concentration was measured in the headspace of the closed tank in which the emulsion was stored to follow the oxidation. The lower this concentration, the more oxygen was consumed by the oxidation process. The oxygen content was determined by taking a gas sample from the headspace through a septum in the closed lid of the tank with a needle. The oxygen concentration in the sample was determined by a gas analyzer.

[0161] Texture determination

[0162] The consistency of the composition of the present invention can be measured using the Stevens value or elastic modulus, which can be measured as follows:

[0163] Consistency - Stevens value: Stevens value is determined at 20°C by using a Stevens LFRA texture analyzer (ex Brookfield Viscometers Ltd., UK) with a maximum load / measuring range of 1000 grams and using a grid to perform a 25 mm penetration test in a 65 mm diameter cup containing the emulsion at a penetration rate of 2 mm per second; wherein the grid includes about 3x3 mm square holes, is made of a wire with a thickness of about 1 mm, and has 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 positioned on the flat upper surface of the emulsion in the cup. After starting the penetration test, the grid is slowly pushed down into the emulsion by the texture analyzer. The final force applied to the probe is recorded to give the Stevens value (grams). Figure 6 A diagram of the grid is given in . The grid is made of stainless steel and has 76 holes, each with a surface area of ​​approximately 3x3 mm.

[0164] Consistency, elastic modulus.

[0165] These compositions are viscoelastic materials, which exhibit viscous and elastic properties when undergoing deformation. The viscous and elastic behavior of a material can be measured by various instruments, among which the rheometer of the prior art is a suitable instrument for the compositions of the present invention. The viscous and elastic properties measured by the rheometer can be obtained by various methods. Oscillatory measurements are suitable for characterizing the compositions described in the present invention. In oscillatory measurements, the elastic properties are usually characterized by the storage modulus G', while the viscous properties are characterized by the loss modulus G". As known in the art, these two moduli are only valid in the linear deformation region.

[0166] Measurement solution:

[0167] The AR 2000EX Rheometer (TA Instruments) is a suitable state of the art rheometer for analyzing the compositions of the present invention. A 4 cm steel plate geometry with a 1 mm gap is a suitable geometry. Other instrument settings are known to those skilled in the art.

[0168] Color measurement of the vinegar used

[0169] The transmission of vinegar was measured with an UltraScan VIS spectrophotometer from HunterLab (https: / / www.hunterlab.com / solutions / color-measurement / ultra-scan-vis). The transmission was converted to L* (lightness), a* (green / red) and b* (blue / yellow) values ​​using EasyMatch QC (version 4.83) software to determine the color. The measured vinegar was not diluted prior to analysis.

[0170] Color measurement of emulsions

[0171] To evaluate the effect of vinegar on the color of the mayonnaise composition, the L*a*b* values ​​of the vinegar or mayonnaise composition were measured using a Hunterlab LabScan XE colorimeter. Color is expressed as L*a*b values, where L* represents lightness (L*=0 represents black, L*=100 represents diffuse white), a* represents the green / red coordinate, and b* represents the yellow / blue coordinate, as known in the art. The color difference ΔE between the mayonnaise containing beetroot vinegar and the mayonnaise without beetroot vinegar was calculated as ΔE*=SQRT(ΔL* 2 +Δa* 2 +Δb* 2 ).

[0172] through 1 Determination of betaine by HNMR

[0173] By mass spectrometry ( 1 H-NMR) was used to quantify betaine in vinegar and oil-in-water emulsified food compositions. Vinegar was measured as such for NMR analysis. For oil-in-water emulsified food compositions, the aqueous layer was first extracted. This can be done with an organic solvent (e.g., hexane / isopropanol) or freeze-thaw cycles to stimulate phase separation. The aqueous layer was then centrifuged at 17.000×g for 5 minutes and the supernatant was used for NMR analysis.

[0174] Weigh 200 mg of sample (vinegar or water layer) and add 3 ml of D2O. Add 100 μl of CSI (chemical shift indicator) solution (composed of 10.90 mg of 3-(trimethylsilyl)propionic acid-2,2,3,3-d4 sodium salt, 2.30 mg of difluorotrimethyl-silyl-methyl)phosphonic acid and 30 ml of D2O), 100 μl of EDTA-d 12 solution and 300 μl of 0.2 M phosphate buffer. The sample mixture was homogenized and centrifuged at 15000 g for 10 min. 650 μl of the supernatant was transferred to a 5-mm NMR tube for analysis. 1D 1 H NMR mass spectra were recorded on a Bruker Avance III 600 NMR mass spectrometer equipped with a 5-mm cryoprobe using the Noesygppr1d pulse sequence. The probe was adjusted to detect 1H resonance. The internal probe temperature was set to 298K. 128 scans were collected in 57K data points with a relaxation delay of 10 seconds, an acquisition time of 4 seconds and a mixing time of 100ms. Low power water peak suppression (16Hz) was applied for 0.99 seconds. Data were processed in Topspin software version 3.5pl1 (Bruker BioSpin GmbH, Rheinstetten, Germany). Before Fourier transform, an exponential window function was applied to the free induction decay (FID) with a line broadening factor of 0.15Hz. Manual phase correction and baseline correction were applied to all mass spectra. Mass spectrum was referenced to the methyl signal of 3-(trimethylsilyl) propionic acid-2,2,3,3-d4 sodium salt (d0.0 ppm). The trimethylglycine (betaine) peak at Δ3.3ppm was used for quantitative analysis.

[0175] Determination of betanin by LC-MS

[0176] Liquid chromatography high-resolution accurate mass spectrometry (LC-HRAM) analysis was achieved using an UltiMate 3000RS chromatography system (Dionex, Sunnyvale, CA, USA). LC separation used an HSS C18 column (2.1 mm × 100 mm, 1.7 μm; Waters, Etten-Leur, The Netherlands) with the following gradient of water (acidified with 0.025% TFA) and ACN: 0–1 min, 0.1% ACN; 1–12.5 min, 0.5–40% ACN linear; 12.5–15 min, 40–100% ACN linear; 15.5–17.5 min, 100% ACN isocratic. The flow rate was set at 0.35 mL / min, the column temperature was 40 °C, the temperature of the autosampler was 5 °C, and the injection volume was 5 μL. The LC was connected to a Q-Exactive Plus TM Hybrid Quadrupole-Orbitrap TM Mass spectrometer (Thermo Fischer Scientific, MA, USA). To facilitate ionization, a solution of acetic acid and propanol (50 / 50 v / v) was added after the column using a syringe pump at a flow rate of 50 μl / min. The electrospray ion source was operated in positive mode with the following parameters: capillary temperature was 320°C, heater temperature was 350°C, sheath gas was set to 50 arbitrary units, and auxiliary gas was set to 12.5 arbitrary units.

[0177] The mass spectrometer was set to operate in full scan / data dependent MS2 mode. Mass spectra were acquired at a resolution of 70.000 over the range of m / z 250 to 1500. For identification, the first five ions were acquired at a resolution of 17.500 with an isolation window of 2 m / z using a dynamic exclusion list set to 10 s. TM Calibration was achieved with cation and anion calibration solutions (ThermoFischer). Data acquisition and processing were performed using XcaliburTM 3. Betanin eluted after 5 minutes with m / z 551.15.

[0178] Vinegar production

[0179] Vinegar is produced by cleaning and peeling the roots of red beetroot or white beet or sugar beet, crushing them, removing the juice from the roots by pressing or centrifugation as required. The resulting juice is sieved or centrifuged to remove any sand or plant particles, as is conventional in juice production.

[0180] • Alcoholic fermentation is initiated by adding a starter culture (Saccharomyces cerevisiae).

[0181] • Under anaerobic conditions, the mixture is maintained at 30°C until the naturally present sugars are completely converted to ethanol.

[0182] • Once the conversion is complete, the alcohol solution is pasteurized at 85°C for 15 minutes.

[0183] The fermented beet juice obtained contains ethanol in an amount typically between 5 and 15 wt % and is therefore subjected to an acetic acid fermentation process. The acetic acid fermentation is carried out as follows:

[0184] • Acetic acid fermentation was also initiated by adding a starter culture (Acetobacter aceti).

[0185] • The mixture was maintained at 30°C under aerobic conditions until the ethanol concentration was below 0.5%.

[0186] • The vinegar was then pasteurized at 85°C for 15 minutes and clarified by centrifugation for reasons of shelf life.

[0187] Example 1 - Mayonnaise with red beetroot vinegar

[0188] Mayonnaise containing different red beetroot vinegars were prepared according to the following recipes. The control composition contained alcohol vinegar or EDTA.

[0189] Red beetroot vinegar (homemade) 1 was prepared from fresh juice of red beetroot and vinegar was prepared therefrom according to the above protocol. Red beetroot vinegar (homemade) 2 was prepared from commercially available red beetroot juice (Ernteband, Germany) which was then fermented to vinegar according to the above protocol. Red beetroot vinegar (commercial) was commercially available red beetroot vinegar (Horman, Austria; www.alles-essig.at).

[0190] Table 1. Composition of mayonnaise containing different beetroot vinegars.

[0191]

[0192]

[0193] Mayonnaise (0.4 kg emulsion) was prepared on a laboratory scale. An aqueous phase was obtained by mixing water, eggs, sucrose, salt and flavorings. Subsequently, oil was slowly added to the aqueous phase while mixing with a high shear mixer (Silverson). The oil was added over about 10 minutes while the mixing speed was slowly increased from about 1600 rpm to about 7200 rpm. After the oil was homogenized and the emulsion became smooth, vinegar was slowly added while the mixer was kept at 7200 rpm. The pH of the composition was 3.8. The droplet size D3,3 was below 10 microns.

[0194] Table 2. Visual evaluation of beetroot vinegar and mayonnaise

[0195] sample) Appearance Evaluation Mayonnaise Alcohol vinegar 1 Off-white. Similar to commercial mayonnaise. Alcohol vinegar 2 Off-white. Similar to commercial mayonnaise. Alcohol vinegar 3 Off-white. Similar to commercial mayonnaise. Red beetroot vinegar (homemade) 1 Off-white. Similar to commercial mayonnaise. Red beetroot vinegar (homemade) 2 Off-white. Similar to commercial mayonnaise. Red beetroot vinegar (commercially available) Off-white. Similar to commercial mayonnaise.

[0196] The oxygen concentration in the headspace of mayonnaise was determined during storage tests at 50°C to observe the effect of vinegar (see Figure 1 ). Mayonnaise containing alcohol vinegar showed a rapid decrease in oxygen concentration in the headspace, indicating that oxidation of the oil was most rapid in these mayonnaises. Mayonnaise containing red beetroot vinegar showed a much slower decrease in oxygen concentration. Red beetroot vinegar 2 showed a lower antioxidant effect compared to red beetroot vinegar 1 and commercial red beetroot vinegar, which may reflect the difference between using freshly prepared juice and commercially obtained juice. Mayonnaise containing 75 ppm EDTA was used as a reference, which is the amount used commercially. It can be understood that higher concentrations of beetroot vinegar in the mayonnaise would result in the observed values ​​being closer to or even exceeding the values ​​measured with EDTA. The color of the mayonnaise was off-white and similar to commercial mayonnaise. This shows that red beetroot vinegar can be used as a strong EDTA substitute without adversely affecting the color appearance of the mayonnaise. The mouthfeel of all mayonnaises tested was the same and was silky, similar to commercial mayonnaise.

[0197] Figure 1 The following are examples:

[0198] --●--Alcohol vinegar 1

[0199] --▲--Alcohol vinegar 2

[0200] --■--Alcohol vinegar 3

[0201] —■—Red beetroot vinegar (homemade) 1

[0202] —▲—Red beetroot vinegar (homemade) 2

[0203] —◆—Red beetroot vinegar (commercially available)

[0204] ...●...75ppm EDTA

[0205] Example 2 - Mayonnaise with balsamic vinegar and red beetroot vinegar

[0206] Balsamic vinegars have been described as the strongest known antioxidant vinegars for use in mayonnaise. Their disadvantage is that they are dark black, which gives an off-color to oil-in-water emulsions such as mayonnaise, which is usually white, and thus impairs their use herein. In Example 2, the antioxidant effect and color of mayonnaise containing several balsamic vinegars and red beetroot vinegar were compared. Mayonnaise was prepared according to the following recipe, which contained various types of balsamic vinegar. The pH (3.8) was adjusted with alcohol vinegar.

[0207] Table 3. Composition of mayonnaise with different balsamic and beetroot vinegars.

[0208]

[0209] * pH was adjusted with 0.37 wt% acetic acid solution (50% w / w)

[0210] These mayonnaises were prepared as in Example 1. The mayonnaises were analyzed for their oxidation behavior and color.

[0211] Table 4. Color analysis of the mayonnaise of Table 3.

[0212] sample color Alcohol vinegar 1 #8 Off-white. Similar to commercial mayonnaise. Alcohol vinegar 4 #9 Off-white. Similar to commercial mayonnaise. Balsamic vinegar1 #10 Grey / brown coloration. Not acceptable. Balsamic vinegar 2, filtered through 10 kDa #11 Off-white. Similar to commercial mayonnaise. Balsamic vinegar 3 #12 Off-white. Similar to commercial mayonnaise Red beetroot vinegar (homemade) 1 #13 Off-white. Similar to commercial mayonnaise

[0213] The oxygen concentration in the headspace of mayonnaise was determined during storage tests at 50°C to observe the effect of vinegar (see Figure 2). Mayonnaise #8 and #9 containing alcohol vinegar showed a rapid decrease in oxygen concentration in the headspace, indicating that oxidation of oil was fastest in the mayonnaise. Mayonnaise #13 containing red beetroot vinegar showed the slowest decrease in oxygen concentration. Balsamic vinegar 1 (mayonnaise #10) showed significantly lower antioxidant effect than red beetroot vinegar (#13). In addition, the color of mayonnaise #10 was unacceptable. In addition, the second balsamic vinegar showed a lower antioxidant effect than red beetroot vinegar and also produced a strong heterochromatic color in the mayonnaise (data not shown). As described in WO2018 / 189709, filtering the balsamic vinegar (sample balsamic vinegar 2) gave a mayonnaise (#11) with an acceptable color. The antioxidant effect was lower than that of red beetroot vinegar (#13). Such a filtration step is not commercially feasible. Reducing the concentration of balsamic vinegar 2 (rather than filtering) (balsamic vinegar 3, sample #12) produced a mayonnaise with acceptable color, but the antioxidant effect was no longer observed (the effect was similar to that of alcohol vinegars #8, #9). The use of beetroot vinegar overcomes the problems associated with the use of balsamic vinegar, i.e., color off and / or process complexity, and shows excellent antioxidant effect in an oil-in-water emulsion.

[0214] Figure 2 The following are examples:

[0215] --●--Alcohol vinegar 1 (#8)

[0216] --■—Red Beetroot Vinegar (Homemade) 1 (#13)

[0217] --Δ—Balsamic vinegar 1 (#10)

[0218] --○—Alcohol vinegar 4 (#9)

[0219] ...◇... Balsamic vinegar 3, 0.2wt% dosage (#12)

[0220] -◇---Balsamic vinegar 2 (filtered) (#11)

[0221] Example 3 - Comparison of mayonnaise containing red beetroot vinegar and fruit and vegetable vinegar

[0222] WO2019 / 057474 describes vinegars with strong antioxidant effects in mayonnaise. In Example 3, mayonnaise containing the best performing fruit and vegetable vinegar in WO2019 / 057474 was compared with red beetroot vinegar for antioxidant effect and color. Mayonnaise was prepared according to the following recipe, containing various types of vinegar, and using the method of Example 1. The pH (3.8) was adjusted with acetic acid or 12% alcohol vinegar.

[0223] Table 5. Composition of mayonnaise containing different fruit vinegars and red beetroot vinegar.

[0224]

[0225] from Figure 3 It can be clearly seen that the red beetroot vinegar (sample #15) greatly outperformed the tomato vinegar (sample #18), plum vinegar (sample #16), and raspberry vinegar (sample #17). The red beetroot vinegar had the slowest drop in oxygen concentration. Sample #14 was a negative control containing alcohol vinegar 1. All mayonnaise samples showed the off-white color of commercial mayonnaise.

[0226] Figure 3 The following are examples:

[0227] --●--Alcohol vinegar 1 (#14)

[0228] --■—Red Beetroot Vinegar (Homemade) 1 (#15)

[0229] --○—Plum vinegar (#16)

[0230] …▲…Raspberry vinegar (#17)

[0231] --□---Tomato vinegar (#18)

[0232] Example 4 - Comparison of Red Beetroot Vinegar with White Beetroot and Sugar Beet

[0233] Example 4 illustrates the differences between mayonnaise containing red beetroot vinegar and vinegar prepared from sugar (alcohol vinegar), vinegar prepared from sugar beet (Betavulgaris vulgaris cultivar Altissima) juice and vinegar prepared from white beet (Betavulgaris vulgaris cultivar Altissima) juice. Vinegar from sugar beet was prepared according to the above protocol. The results are Figure 4 Shown in.

[0234] Table 6. Composition of mayonnaise containing different beet vinegars.

[0235]

[0236] These mayonnaises were prepared as in Example 1. The oxidative behavior and color of these mayonnaises were analyzed. Alcohol vinegar showed the fastest reduction of oxygen in the headspace. Sugar beet and white beetroot showed an almost similar pattern, with a relatively rapid reduction of oxygen. Red beetroot (Beta vulgaris vulgaris Conditiva Group) showed a strong antioxidant effect, with a relatively slow reduction of oxygen from the headspace.

[0237] Figure 4 Legend for:

[0238] --●--Alcohol vinegar 1 (#19)

[0239] —■—Red beetroot vinegar (homemade) 1 (#22)

[0240] --▲--White Beetroot Vinegar (#20)

[0241] …□…Sugar Beet Vinegar (#21)

[0242] Example 5 - Betaine, Betaine

[0243] Alcoholic vinegar, beet vinegar with sugar (homemade) and red beetroot vinegar were tested for the presence of betaine, a compound characteristic of beets. The results are shown in Table 7. Alcoholic vinegar prepared from sugar but not from beet juice did not contain betaine. In addition, the presence of betanin, a red pigment present in red beetroot, was evaluated. This compound was not present in any of the vinegars. In accordance with the present invention, the production of vinegar from red beetroot juice reduced the red color. In fact, beetroot juice showed a different color in mayonnaise.

[0244] Table 7. Evaluation of betaine and betanin in vinegar / juice

[0245] Betaine Betanin Alcohol vinegar 1 Unable to detect - Beet Vinegar for Sugar (Homemade) 0.5mg / g - Red beetroot vinegar (homemade) 1 2mg / g - Red Beetroot Juice 2mg / g 10mg / ml

[0246] Table 8. Color evaluation of mayonnaise of Example 4

[0247] Element Mayonnaise color Alcohol vinegar 1 Off-white in color, similar to commercial mayonnaise. Beet Vinegar for Sugar (Homemade) Off-white in color, similar to commercial mayonnaise. Red beetroot vinegar (homemade) 1 Off-white in color, similar to commercial mayonnaise. Red Beetroot Juice* Unacceptable: Pink or other colors

[0248] *) Red beetroot juice tested in the same test mayonnaise composition

[0249] Example 6 - Beetroot Vinegar vs. Apple Cider Vinegar

[0250] WO2019 / 057474 describes specific apple cider vinegars with high antioxidant capacity in oil-in-water emulsions. Red beetroot vinegar (homemade) 1 was compared with apple cider vinegars 1 and 3.

[0251] Table 9. Composition of mayonnaise containing different vinegars.

[0252]

[0253]

[0254] These mayonnaises were prepared as in Example 1. The pH of the composition was 3.8. The pH was adjusted using acetic acid solution or alcohol vinegar. The antioxidant effect and color of these mayonnaises were analyzed. The results are shown in Figure 5As shown. Apple cider vinegar 3 (#26) and alcohol vinegar (#23) showed a rapid reduction in oxygen. Apple cider vinegar 1 (#25) showed a much lower reduction in oxygen compared to the alcohol vinegar control and compared to apple cider vinegar 1. Red beetroot vinegar (#24) showed a significantly stronger antioxidant effect and a reduction in oxygen that was about 3.5 times slower.

[0255] Table 2. Visual evaluation of samples of Example 6

[0256] sample) Mayonnaise appearance evaluation Alcohol vinegar 1(#23) Off-white. Similar to commercial mayonnaise. Red Beetroot Vinegar (Homemade) 1 (#24) Off-white. Similar to commercial mayonnaise. Apple cider vinegar 1(25) Off-white. Similar to commercial mayonnaise. Apple Cider Vinegar 3 (#26) Off-white. Similar to commercial mayonnaise.

[0257] Figure 5 Legend for:

[0258] --●--Alcohol vinegar 1 (#23)

[0259] —■—Red beetroot vinegar (homemade) 1 (#24)

[0260] --▲--Apple cider vinegar 1 (#25)

[0261] --●--Apple cider vinegar 3 (#26)

Claims

1. An oil-in-water emulsified food composition comprising: 3 to 87 wt% vegetable oil, Water, ●Oil-in-water emulsifier, Vinegar from beetroot (Beta vulgaris subsp. vulgaris, Conditiva Group), wherein the pH of the food composition is 2 to 5, wherein the composition comprises betaine.

2. The oil-in-water emulsified food composition according to claim 1, wherein the vinegar from beetroot is red beetroot vinegar.

3. The oil-in-water emulsified food composition according to claim 1 or 2, wherein the vinegar from beetroot is present in an amount of 0.5 to 20 wt%, preferably 0.5 to 10 wt%, preferably 1 to 5 wt%, most preferably 1 to 3 wt%, based on the weight of the food composition.

4. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the vinegar from beetroot comprises betaine in an amount greater than 0.5 mg / g, preferably 0.9 to 3.5 mg / g, based on the weight of the vinegar.

5. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the composition comprises betaine in an amount greater than 0.003 mg / g, preferably greater than 0.0.005 mg / g, even more preferably from 0.003 to 0.7 mg / g, based on the weight of the food composition.

6. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the concentration of ethylenediaminetetraacetic acid, i.e. EDTA, is less than 0.007 wt %, preferably less than 0.005 wt %, preferably less than 0.002 wt %, based on the weight of the food composition, preferably wherein the food composition does not contain EDTA.

7. The oil-in-water emulsified food composition according to any one of the preceding claims, wherein the emulsifier is selected from: egg-derived emulsifiers, milk proteins, vegetable proteins, OSA starch and mixtures thereof, preferably selected from: phospholipids, whey proteins, caseins, algae proteins, soy proteins, OSA starch and mixtures thereof.

8. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the oil-in-water emulsion has an L* color value according to the CIE L*a*b* scale of 50 to 95, preferably 70 to 95, even more preferably 80 to 95, most preferably 85 to 95.

9. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the color difference ΔE between the composition containing the vinegar from beetroot and the composition not containing the vinegar from beetroot is from 0 to 30, more preferably from 0 to 20, even more preferably from 0 to 10, and most preferably from 0 to 5, the ΔE being calculated as ΔE*=SQRT(ΔL* 2 +Δa* 2 +Δb* 2 ).

10. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the food composition is mayonnaise or a salad dressing, preferably mayonnaise.

11. An oil-in-water emulsified food composition according to any one of the preceding claims, wherein the oil droplets in the emulsion have a surface weighted mean diameter D3,3 of less than 10 microns.

12. A method for providing an oil-in-water emulsion, the method comprising the steps of: a) providing a mixture, said mixture comprising: Vegetable oils, Water, - vinegar from beetroot, preferably red beetroot vinegar, wherein the vinegar comprises betaine, ●Oil-in-water emulsifier, b) Homogenization to produce an oil-in-water emulsion.

13. The method according to claim 12, wherein the vinegar from beetroot is added in an amount of 0.5 to 20 wt%, preferably 0.5 to 10 wt%, preferably 1 to 5 wt%, more preferably 1 to 3 wt%, based on the weight of the resulting food composition.

14. The method according to claim 12 or 13, wherein ● Add vegetable oil in an amount of 3 to 87 wt%, - adding vinegar from beetroot in an amount of 0.5 to 10 wt%, preferably 1 to 5 wt%, and The oil droplets in the emulsion have a surface-weighted average diameter D3,3 of less than 10 micrometers.

15. Use of vinegar from beetroot, preferably red beetroot vinegar, for achieving in an oil-in-water emulsion comprising 3 to 87 wt% of vegetable oil at least 50%, preferably at least 75% of the antioxidant effect obtained by 75 ppm EDTA in an equivalent composition.

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