Spoonable oil products comprising stabilized polyunsaturated fatty acids

Abstract

The present invention relates to a process for preparing an oil product comprising: (i) forming a suspension of flaxseeds, hemp seeds or chia seeds in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, such as by milling; (iv) optionally adjusting the pH of the suspension to between pH 7 and 8, or to about pH 7.5; (v) filtering the suspension and (vi) adjusting the pH of the suspension to between pH 2 and 3.5, or to about pH 2.5; and (vii) obtaining a retentate, preferably by centrifugation, to obtain a retentate; and (viii) adding the retentate to a molten fat or a molten fat blend to form an oil product.

Description

Background Art

[0001] Cooking oils are used worldwide to make many different kinds of culinary dishes. The nutritional value of such oils is often poor and therefore does not meet the needs of consumers. In order to try and address this issue, some cooking oils have been supplemented with polyunsaturated fatty acids to improve their nutritional score. The disadvantage of this approach is that the cooking oils also need to contain additives such as antioxidants and emulsifiers to help prevent oxidation problems and off-flavor issues.

[0002] There is a clear need for new, clean label solutions for cooking oils that perform just as well in the pan but address the nutritional needs of consumers and help prevent unwanted oxidation and off-flavors. Summary of the invention

[0003] The present invention generally relates to a method of making an oil product, the method comprising forming a suspension of oil seeds (such as flax seeds, hemp seeds, or chia seeds) in a liquid.

[0004] The present invention also relates to a method for preparing an oil product, the method comprising: (i) forming a suspension of flax seeds, hemp seeds or chia seeds in water; (ii) heat treating the suspension; and (iii) reducing the particle size of the suspension, such as by grinding.

[0005] The present invention also relates to a method for preparing an oil product, the method comprising: (i) forming a suspension of flaxseed, hemp seed or chia seed in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by grinding; and (iv) optionally adjusting the pH of the suspension to between pH 7 and 8, or to about pH 7.5.

[0006] The present invention also relates to a method for preparing an oil product, the method comprising: (i) forming a suspension of flax seeds, hemp seeds or chia seeds in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by grinding; (iv) optionally adjusting the pH of the suspension to between pH 7 and 8, or to about pH 7.5; (v) filtering the suspension and (vi) adjusting the pH of the suspension to between pH 2 and 3.5, or to about pH 2.5; and (vii) obtaining a retentate, preferably by centrifugation.

[0007] The present invention also relates to a method for preparing an oil product, the method comprising: (i) forming a suspension of flax seeds, hemp seeds or chia seeds in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by grinding; (iv) optionally adjusting the pH of the suspension to between pH 7 and 8, or to about pH 7.5; (v) filtering the suspension and (vi) adjusting the pH of the suspension to between pH 2 and 3.5, or to about pH 2.5; and (vii) obtaining a retentate, preferably by centrifugation; and (viii) adding the retentate to molten fat or a molten fat blend to form the oil product.

[0008] In one embodiment, a suspension comprising flax seeds is formed in part (i).

[0009] In one embodiment, the mucilage has been substantially removed from the flaxseed.

[0010] In one embodiment, the flaxseed is whole flaxseed.

[0011] In one embodiment, the average particle size of the suspension in part (iii) is reduced to 200 microns or less as measured by light scattering.

[0012] In one embodiment, the molten fat or molten fat blend has a SFA range between 30% and 90%.

[0013] In one embodiment, the melted fat comprises coconut oil, mango kernel oil, shea stearin, shea butter, sunflower oil or palm oil, preferably coconut oil.

[0014] In one embodiment, the molten fat blend comprises shea stearin and sunflower oil.

[0015] In one embodiment, the molten fat blend comprises shea stearin and shea butter.

[0016] In one embodiment, a suspension of flaxseed is formed in part (i) and the melted fat comprises coconut oil.

[0017] In one embodiment, a suspension of flaxseed is formed in part (i) and the molten fat blend comprises shea stearin and sunflower oil.

[0018] In one embodiment, a suspension of flaxseed is formed in part (i) and the molten fat blend comprises shea stearin and shea butter.

[0019] In one embodiment, the flaxseed is at least 50% hulled.

[0020] The invention also relates to an oil product obtained by the process according to the invention.

[0021] In one embodiment, the product is substantially free of emulsifiers.

[0022] In one embodiment, the product is substantially free of antioxidants.

[0023] In one embodiment, the product is substantially free of hexyl and / or heptadienal.

[0024] In some embodiments, the product is free of animal products.

[0025] The invention also relates to the use of at least 50% dehulled linseed for the preparation of an oil product.

[0026] In one embodiment, the oil product is cooking oil. DETAILED DESCRIPTION

[0027] The method of preparing the oil product may comprise the following steps. The first step involves forming a suspension of flaxseed, hemp seed or chia seed in a liquid, preferably water. Typically, the flaxseed, hemp seed or chia seed is suspended in water at a ratio of 1:4 to 1:8, or 1:5 to 1:7, or about 1:6 (w / v). Typically, the flaxseed, hemp seed and chia seed are not mixed with, for example, non-seed materials.

[0028] Typically, the suspension is heat treated at 90 to 100° C. or about 95° C. The heat treatment is typically performed for 5 to 25 minutes, or between 10 and 20 minutes, or about 15 minutes. The suspension or slurry is then cooled, for example, to 20 to 60° C., or to between 30 and 50° C., or to about 40° C., or 40° C. or less. The cooling may be performed in an ice bath.

[0029] The particle size of the suspension is typically reduced to an average particle size of about 200 microns or less. Preferably, the particle size of the suspension is reduced by grinding. A Thermomix device is suitable for grinding.

[0030] The pH of the suspension may be adjusted, for example, to between pH 6.5 and 8.5, or to between about pH 7 and 8, or to about pH 7.5. The pH may be adjusted using sodium hydroxide solution.

[0031] The suspension is then optionally further mixed, for example using a Thermomix. Typically, the suspension is filtered. Typically, the filter has a pore size of less than 500 microns or between 200 and 500 microns. The filter may be cheesecloth.

[0032] Typically, the pH is adjusted to between pH 1.5 and 4, or to between pH 2 and 3.5, or to between pH 2.5 and 3, or to about pH 2.7. Hydrochloric acid may be used to adjust the pH.

[0033] Typically, the suspension is centrifuged, for example at about 9000 rpm for about 20 minutes. Typically, a retentate is obtained. The retentate is typically a frosty substance. The retentate has a viscosity similar to mayonnaise. Typically, the retentate is added to a molten fat or molten fat blend to form an oil product. Typically, the oil product has a hardness similar to that of shortening fat at 20°C.

[0034] When, for example, the retentate is hulled flax cream and the molten fat is coconut oil, the retentate may be added to the molten fat or molten fat blend in a ratio of between 1:1 and 1:20, or between 1:5 and 1:15, or about 1:10 (w / v).

[0035] When, for example, the retentate is whole flax cream (or non-hulled flax cream) and the molten fat is coconut oil, the retentate can be added to the molten fat or molten fat blend in a ratio of between 1:1 and 1:20, or between 1:1 and 1:15, or about 1.4:10 (w / v).

[0036] Typically, the retentate is mixed with molten fat or fat blend, for example using an Ultra-Turax. The resulting oil product can be stored at about 4°C or under ambient conditions.

[0037] Typically, the molten fat or molten fat blend has a saturated fatty acid (SFA) range of between 25% and 95%, or between 30% and 90%, or between 40% and 80%, or between 50% and 70%, or about 60%.

[0038] Typically, the molten fat or molten fat blend comprises coconut oil, mango kernel oil, shea stearin, shea butter, sunflower oil, rapeseed oil, avocado oil, pumpkin seed oil, cocoa butter or palm oil, alone or in combination. Preferably, the molten fat is coconut oil. Typically, coconut oil has a melting point of about 25°C.

[0039] Preferably, the molten fat blend is shea stearin and sunflower oil; or shea stearin, shea butter and sunflower oil; or shea stearin and shea butter. The retentate (e.g., flax retentate) can be incorporated into liquid shea stearin and sunflower oil in a ratio of about 1 / 2 / 7 (w / w).

[0040] The flax seeds may be whole or dehulled. When the flax seeds are dehulled, they may be, for example, 50% to 90% dehulled, or 50% to 70% dehulled, or about 70% dehulled, or at least 70% dehulled.

[0041] The product is preferably prepared by a process as described herein.

[0042] Typically, the product is substantially free of emulsifiers, such as artificial emulsifiers. Typically, the product is substantially free of antioxidants. Typically, the product is substantially free of hydrophilic colloids. Preferably, the product is substantially free of modified starch. Typically, the product is substantially free of additives.

[0043] Typically, the product is substantially free of ω3 markers, such as hexyl and / or heptadienal. Typically, the product is free of animal products or products of animal origin such as eggs.

[0044] The present invention also relates to the use of flaxseed, or chia seed, or hemp seed for preparing an oil product as described herein. Preferably, the flaxseed is dehulled, for example 50% to 70% dehulled, or at least 70% dehulled.

[0045] The oil product may be a spoonable oil product. The spoonable oil product may be used as, for example, a cooking oil. The oil product of the invention performs well in a pan at 120°C. No difference was noticed compared to the same product without the retentate (frost).

[0046] Typically, the oil product has a shelf life of greater than six months, preferably six to twelve months, when stored under ambient conditions.

[0047] Provided below are definitions of certain terms used in this application.

[0048] As used herein, "about" should be understood to refer to a number within a certain numerical range, such as -30% to +30% of the mentioned number, or -20% to +20% of the mentioned number, or -10% to +10% of the mentioned number, or -5% to +5% of the mentioned number, or -1% to +1% of the mentioned number. All numerical ranges herein should be understood to include all integers or fractions within the range. In addition, these numerical ranges should be understood to provide support for claims involving any number or subset of numbers within the range. For example, the disclosure of 45 to 55 should be understood to support ranges of 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

[0049] As used herein, "substantially free" means present in an amount of less than 0.1 wt%, more preferably 0.05 wt%, and more preferably completely absent.

[0050] The term "vegetarian" refers to an edible composition that is completely free of meat products or fish products. The term "vegetarian" refers to an edible composition that is completely free of animal products or products of animal origin. Non-limiting examples of animal products include meat, fish, eggs, milk and honey.

[0051] Unless otherwise indicated, all percentages in this specification, where applicable, refer to percentages by weight.

[0052] Unless otherwise specified, when a product or composition of ingredients is described herein in weight % (percent by weight), this means the weight % of the total formulation of the relevant product or ingredient. For example, ingredient B containing x wt% of component b means that ingredient B contains x% of component b by weight of ingredient B. Similarly, product C containing y wt% of ingredient B means that product C contains y% of ingredient B by weight of product C.

[0053] As used herein, the term "plant protein concentrate" refers to a plant composition containing 50% to 79.9% plant protein content.

[0054] As used herein, the term "plant protein isolate" refers to a composition containing 80.0% to 99.0% plant protein content.

[0055] "Storage-stable" should be understood as a product having a shelf life of several months when stored under ambient conditions. This generally also applies to storage under refrigeration conditions. The term "ambient conditions" refers to a temperature in the range of 15°C to 25°C, preferably 20°C to 22°C. In particular, when stored under ambient conditions, a storage-stable product has a shelf life of at least 3 months, preferably at least 6 months, more preferably at least 12 months. These storage temperatures relate to the storage of the product before it is commercially obtained by the end consumer. Generally, it is recommended that the end consumer store the product under the same ambient conditions until consumption, for example, on the shelf at room temperature.

[0056] Unless otherwise defined, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0057] Example

[0058] The following examples illustrate various embodiments of the invention by way of illustration and not limitation.

[0059] Example 1

[0060] Formula with hulled flax cream and coconut oil

[0061] The following recipe is followed to obtain spoonable coconut oil containing stable ω3 provided by dehulled flaxseed. First, dehulled flaxseed (50% to 70% dehulled) is suspended in water, ratio (1:6, w / v), and heat treated in a water bath at 95°C for 15 minutes. The resulting slurry is then cooled to less than 40°C using an ice bath, and then ground using a Thermomix (Folwerk, Germany) at speed 8 for 2 minutes. The pH is then adjusted to pH 7.5 (using 1M HCl or NaOH). The slurry is then mixed at room temperature with a Thermomix (speed 3) (Folwerk, Germany) for 30 minutes and filtered using a cheesecloth with a pore size of 200 μm. The pH is then adjusted to 2.7 (using 1M HCl). The solution is centrifuged (9000 rpm, 20 minutes) and the retentate is frost. The final retentate (cream) was blended into liquid coconut oil (melting point about 25° C.) (1 / 10 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10000 rpm for 5 seconds and then poured into containers and stored.

[0062] Example 2

[0063] Formula with 100% flax cream and coconut oil

[0064] The following recipe was followed to obtain a spoonable coconut oil containing stable ω3 provided by whole flaxseed. Whole flaxseed was suspended in water at a ratio of 1:6 (w / v) and heat treated in a water bath at 95°C for 15 minutes. The resulting slurry was cooled to less than 40°C using an ice bath and then ground using a Thermomix (Folwerk, Germany) at speed 8 for 2 minutes. The pH was adjusted to pH 7.5 (using 1M HCl or NaOH). The mixture was then mixed at room temperature using a Thermomix (speed 3) (Folwerk, Germany) for 30 minutes and then filtered using cheesecloth with a pore size of 200 μm. The pH was adjusted to 2.7 (using 1M HCl). The solution was centrifuged (9000 rpm, 20 minutes) and the retentate was frost. The final cream was incorporated into liquid coconut oil (melting point about 25° C.) (1.4 / 10 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10000 rpm for 5 seconds and then poured into containers and stored.

[0065] Figure 1 Linseed oil bodies dispersed in coconut oil are shown. Sample analysis was performed by CLSM imaging (Nile Red and Fast Green). It shows a confocal laser scanning microscopy image of dehulled linseed and coconut oil oil body solution from Example 1. The circle designated OB highlights the oil bodies containing the fatty core.

[0066] Table 1 shows the stability after 12 months .

[0067]

[0068] The results showed that even after 12 months, the omega 3 provided by the linseed oil did not impart a fishy or rancid taste.

[0069] Example 3

[0070] Formula with flax oil and coconut oil

[0071] The same procedure was followed as in Examples 1 and 2, except that linseed oil (2%) was blended into liquid coconut oil (melting point about 25° C.) (2 / 8 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10000 rpm for 5 seconds and then poured into containers and stored.

[0072] Example 4

[0073] Formulated with Hulled Flax Cream, Shea Butter Stearin and Sunflower Oil

[0074] The following recipe is followed to obtain spoonable coconut oil containing stable ω3 provided by dehulled flaxseed. First, dehulled flaxseed (50%-70% dehulled) is suspended in water, ratio (1:6, w / v), and heat treated in a water bath at 95°C for 15 minutes. The resulting slurry is then cooled to less than 40°C using an ice bath and then ground using a Thermomix (Folwerk, Germany) at speed 8 for 2 minutes. The pH is adjusted to pH 7.5 (using 1M HCl or NaOH). The mixture is then mixed at room temperature with a Thermomix (speed 3) (Folwerk, Germany) for 30 minutes and filtered using cheesecloth with a pore size of 200 μm. The pH is then adjusted to pH 2.7 (using 1M HCl). The solution is centrifuged (9000 rpm, 20 minutes) and the retentate is frost. The final cream was blended into liquid shea stearin and sunflower oil (1 / 2 / 7 (w / w) ratio) using Ultra-Turax (Ika, Germany) at 10000 rpm for 5 seconds and then poured into containers for storage. At least 20% shea stearin was used to keep the product spoonable.

[0075] Example 5

[0076] Formulated with Hulled Flax Cream and Shea Stearin and Shea Butter

[0077] The following recipe is followed to obtain spoonable coconut oil containing stable ω3 provided by dehulled flaxseed. First, dehulled flaxseed (50%-70% dehulled) is suspended in water at a ratio of 1:6 (w / v) and heat treated in a water bath at 95°C for 15 minutes. The resulting slurry is then cooled to less than 40°C using an ice bath and then ground using a Thermomix (Folwerk, Germany) at speed 8 for 2 minutes. The pH is then adjusted to pH 7.5 (using 1M HCl or NaOH). The mixture is then mixed at room temperature using a Thermomix (speed 3) (Folwerk, Germany) for 30 minutes and filtered using cheesecloth with a pore size of 200 μm. The pH is then adjusted to pH 2.7 (using 1M HCl). The solution is centrifuged (9000 rpm, 20 minutes) and the retentate is frost. The final cream was incorporated into liquid shea stearin and shea butter (1 / 2 / 7 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10000 rpm for 5 seconds and then poured into containers for storage.

[0078] Table 2 shows the stability at room temperature 20°C .

[0079]

Claims

1. A method for preparing an oil product, the method include: (i) forming a suspension of flax seeds, hemp seeds or chia seeds in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by grinding; (iv) optionally adjusting the pH of the suspension to between pH 7 and 8, or to about pH 7.5; (v) filtering the suspension and (vi) adjusting the pH of the suspension to between pH 2 and 3.5, or to about pH 2.5; and (vii) obtaining a retentate, preferably by centrifugation; and (viii) adding the retentate to molten fat or a molten fat blend to form an oil product.

2. The method according to claim 1, wherein a suspension comprising flax seeds is formed in part (i).

3. The method according to any one of claims 1 and 2, wherein mucilage has been substantially removed from the flaxseed.

4. The method according to any one of claims 1 to 3, wherein the flaxseed is whole flaxseed.

5. A method according to any one of claims 1 to 4, wherein the average particle size of the suspension in part (iii) is reduced to 200 microns or less as measured by light scattering.

6. The method according to claims 1 to 5, wherein the molten fat or molten fat blend has a SFA range between 30% and 90%.

7. The method according to any one of claims 1 to 6, wherein the molten fat comprises coconut oil, mango kernel oil, shea stearin, shea butter, sunflower oil or palm oil, preferably coconut oil.

8. The method according to any one of claims 1 to 7, wherein the molten fat blend comprises a. Shea stearin and sunflower oil; or b. Shea stearin and shea butter.

9. The method according to any one of claims 1 to 8, wherein a suspension of flaxseed is formed in part (i) and the molten fat or the molten fat blend comprises a. Coconut oil; or b. Shea stearin and sunflower oil; or c. Shea stearin and shea butter.

10. The method according to any one of claims 1 to 9, wherein the flaxseed is at least 50% dehulled.

11. An oil product prepared by the method according to any one of claims 1 to 10.

12. The oil product according to claim 11, wherein the product is substantially free of emulsifiers and / or antioxidants.

13. The oil product according to any one of claims 11 and 12, wherein the product is substantially free of hexyl and / or heptadienal.

14. The oil product according to any one of claims 12 and 13, wherein the product contains no animal products.

15. Use of at least 50% dehulled linseed for the preparation of an oil product.

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