Butter composition

Abstract

The invention pertains to a food composition, specifically a butter blend, enriched with argan oil and stabilized with dehydrated garlic powder. A food blend and method of preparation are disclosed. The blend includes a dairy-based ingredient, an edible oil, and a food additive for stability. The dairy-based ingredient can be butter made from mammal milk, such as cows, sheep, goat, alpaca's, buffalo, yaks, and the like. The edible oil can be argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, or jojoba oil. The food additive can be dehydrated garlic powder, dehydrated ginger powder, or dehydrated onion powder. The edible oil and food additive are added in specific weight percentages.

Description

BUTTER COMPOSITIONTECHNICAL FIELDThe invention pertains to a food composition, specifically a butter blend, enriched with argan oil and stabilized with dehydrated garlic powder. A food blend and method of preparation are disclosed. The blend includes a dairy-based ingredient, an edible oil, and a food additive for stability. The dairy-based ingredient can be butter made from mammal milk, such as cows, sheep, goat, alpaca's, buffalo, yaks, and the like. The edible oil can be argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, or jojoba oil. The food additive can be dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives; dehydrated root powder of a species in the family of Zingiber, including ginger, turmeric, cardamon and galangal; or dehydrated asafoetida powder. The edible oil and food additive are added in specific weight percentages.BACKGROUND DESCRIPTIONIn the realm of food science and culinary arts, the creation of unique and flavorful compositions is a constant pursuit. One such area of interest is the development of butter-based compositions that not only offer a rich taste but also provide nutritional benefits. Traditional farm butter, a staple in many cuisines, is often used as a base for these compositions. However, enhancing the nutritional profile of butter without compromising its taste and stability can be challenging.One approach to enriching the nutritional value of butter is the incorporation of oils, particularly those known for their health benefits. Argan oil, for instance, is renowned for its high content of beneficial fatty acids and antioxidants. However, the integration of such oils into butter can lead to issues with product stability, especially when subjected to varying storage conditions.There is accordingly a need for improved butter-based compositions that can maintain their stability under different storage conditions while providing enhanced nutritional benefits and taste.Where the use of additives in food compositions is a common practice to improve their overall quality, including taste, and texture, it has now been found that dehydrated food powders, such as garlic,ginger, onion and asafoetida powders, not only enhance the flavor profile of the food compositions but also contribute to their stability. It has surprisingly been found that a food blend of butter as the main component with an oil can be stabilized by adding a small amount of the food additives as herein disclosed. In preparing native blends of a butter with an oil, it has been observed that such blends tend to deteriorate (the butter oil mixture starts to curdle) when exposed to a freezing cycle. It has been the objective of the present invention to address this problem without influencing the intrinsic properties of such butter oil food blends like taste, texture and workability in preparations.SUMMARYIn accordance with embodiments, a food blend is provided comprising a dairy-based ingredient as the main component, an edible oil, and a food additive for stability. The dairy-based ingredient can be butter made from mammal milk such as cows, sheep, goat, alpaca's, buffalo, yaks, and the like. It represents the main component of the food blend, thus representing at least 70 wt% of the total weight of the food blend. In an embodiment, the food blend consists of a dairy-based ingredient as the main component, an edible oil, and a food additive for stability. In said embodiment wherein the food blend is based on these 3 components, the a dairy-based ingredient represents at least 80wt% , at least 85wt%, at least 88wt% of the total weight of the food blend. The edible oil can be selected from argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil. The food additive can be selected from dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives; dehydrated root powder of a species in the family of Zingiber, including ginger, turmeric, cardamon and galangal; or dehydrated asafoetida powder, in a particular embodiment the food additive is a dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives. In another particular embodiment the food additive is selected from dehydrated garlic powder, dehydrated ginger powder, or dehydrated onion powder. In a more particular embodiment the food additive is selected from dehydrated garlic powder, or dehydrated onion powder; even more in particular dehydrated garlic powder. The edible oil is added in an amount up to about 10 wt%, in particular from about 1 to 10 wt%, more in particular from about 2 to about 8 wt%; even more in particular from about 2 to about 5 wt%; in another embodiment from about to 2 to about 3 wt% of the total weight of the food blend. Such ranges add the beneficial health characteristics of the oil to the main butter component of the food blend. The food additive is added in an amount to stabilize the food blend, but without flavouring the feed blend in a recognizable way. Amounts as small as and up to about 0.5 wt%, in particular 0.4 wt%, more in particular 0.3 wt%, oreven only up to and about 0.1 wt% of the food additive to the total weight of the food blend were found to be sufficient in stabilizing the food blend of a butter with an edible oil, without flavouring the feed blend in a recognizable way In a particular embodiment the edible oil and the food additive are added in a weight percentage of about 3wt% and 0.1wt% respectively of the total weight of the food blend.In accordance with other embodiments, a method of preparing a food blend is provided. The method involves taking a dairy-based ingredient as the main component, adding an edible oil, and a food additive for stability. The dairy-based ingredient can be butter made from mammal milk such as cows, sheep, goat, alpaca's, buffalo, yaks, and the like. The edible oil can be selected from argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil. The food additive can be selected from dehydrated food powders like dehydrated garlic powder, dehydrated ginger powder, or dehydrated onion powder. The edible oil is added in an amount up to about 10 wt%, in particular from about 1 to 10 wt%, more in particular from about 2 to about 8 wt%; even more in particular from about 2 to about 5 wt%; in another embodiment from about to 2 to about 3 wt% of the total weight of the food blend. Such ranges add the beneficial health characteristics of the oil to the main butter component of the food blend. The food additive is added in an amount to stabilize the food blend, but without flavouring the feed blend in a recognizable way. Amounts as small as and up to about 0.5 wt%, in particular 0.4 wt%, more in particular 0.3 wt%, or even only up to and about 0.1 wt% of the food additive to the total weight of the food blend were found to be sufficient in stabilizing the food blend of a butter with an edible oil, without flavouring the feed blend in a recognizable way In a particular embodiment the edible oil and the food additive are added in a weight percentage of about 3wt% and 0.1wt% respectively of the total weight of the food blend.LIST OF FIGURESFIG. 1 illustrates, in a flowchart, operations for preparing a stable food composition in accordance with certain embodiments.DETAILED DESCRIPTION

[0001] In an example embodiment, a food blend is disclosed. The food blend comprises a dairy-based ingredient as the main component, an edible oil, and a food additive to the blend for stability.

[0002] In another example embodiment, the dairy-based ingredient in the food blend is butter.

[0003] In yet another example embodiment, the butter used in the food blend is made from mammal milk.

[0004] In a further example embodiment, the mammal from which the milk is obtained to make the butter is selected from cows, sheep, goats, alpacas, buffalos, yaks, and the like.

[0005] In another example embodiment, the edible oil used in the food blend is selected from argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil.

[0006] In yet another example embodiment, the type of food additive used in the food blend is selected from dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives; dehydrated root powder of a species in the family of Zingiber, including ginger, turmeric, cardamon and galangal; or dehydrated asafoetida powder. In a particular embodiment the food additive is selected from dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives. In another embodiment the food additive is selected from dehydrated garlic powder, dehydrated ginger powder, or dehydrated onion powder.

[0007] In a further example embodiment, the edible oil is added to the food blend in a weight percentage of up to about 10 wt%, in particular from about 1 to 10 wt%, more in particular from about 2 to about 8 wt%; even more in particular from about 2 to about 5 wt%; in another embodiment from about to 2 to about 3 wt% of the total weight of the food blend.

[0008] In another example embodiment, the food additive is added to the food blend in a weight percentage of up to about 0.5 wt%, in particular 0.4 wt%, more in particular 0.3 wt%, or even only up to and about 0.1 wt% of the total weight of the food blend.

[0009] In an example embodiment, a method of preparing a food blend is disclosed. The method comprises taking a dairy-based ingredient as the main component, adding an edible oil, and a food additive to the blend for stability.

[0010] In another example embodiment, the dairy-based ingredient used in the method is butter.

[0011] In yet another example embodiment, the butter used in the method is mammal butter selected from cows, sheep, goats, alpacas, buffalos, yaks, and the like.

[0012] In a further example embodiment, the edible oil used in the method is selected from the group consisting of argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil.

[0013] In another example embodiment, the food additive used in the method is selected from the group consisting of dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives; dehydrated root powder of a species in the family of Zingiber, including ginger, turmeric, cardamon and galangal; or dehydrated asafoetida powder. In a particular embodiment the food additive is selected from dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives. In another embodiment the food additive is selected from dehydrated garlic powder, dehydrated ginger powder, or dehydrated onion powder.

[0014] In yet another example embodiment, the oil is added in the method in a weight percentage of up to about 10 wt%, in particular from about 1 to 10 wt%, more in particular from about 2 to about 8 wt%; even more in particular from about 2 to about 5 wt%; in another embodiment from about to 2 to about 3 wt% of the total weight of the food blend.

[0015] In a further example embodiment, the food additive is added in the method in a weight percentage of up to about 0.5 wt%, in particular 0.4 wt%, more in particular 0.3 wt%, or even only up to and about 0.1 wt% of the total weight of the food blend.

Claims

CLAIMS1. A food blend consisting of: a dairy-based ingredient as main component; an edible oil; and a food additive to the blend for stability wherein;- the diary-based ingredient is a butter made from mammal milk;- the edible oil is selected from argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil; and- wherein the type of food additive is selected from dehydrated bulb powder of a species in the genus Allum; dehydrated root powder of a species in the family of Zingiber; or dehydrated asafoetida powder2. The food blend of claim 1, wherein the mammal is selected from cows, sheep, goat, alpaca's, buffalo, yaks and the like.

3. The food blend of claim 1, wherein the type of food additive is a dehydrated bulb powder of a species in the genus Allum, selected from onion, garlic, scallion, shallot, leek and chives.

4. The blend of claim 1, wherein the edible oil is added in a weight percentage of up to about 10 wt%; in particular of about 3wt% of the total weight of the food blend.

5. The blend of claim 1, wherein the food additive is added in a weight percentage of up to about 0.5 wt%; in particular of about 0.1wt% of the total weight of the food blend.

6. A method of preparing a food blend, comprising: taking a diary-based ingredient as main component; adding an edible oil; and a food additive to the blend for stability, wherein the dairy-based ingredient is mammal butter;- -the edible oil is selected from argan oil, sea buckthorn seed oil, rose hip seed oil, marula oil, and jojoba oil; and-the type of food additive is selected from dehydrated bulb powder of a species in the genus Allum, including onion, garlic, scallion, shallot, leek and chives; dehydrated root powder of a species in the family of Zingiber, including ginger, turmeric, cardamon and galangal; or dehydrated asafoetida powder.

7. The method of claim 6, wherein the mammal butter selected from cows, sheep, goat, alpaca's, buffalo, yaks and the like.

8. The method of claim 6, wherein the food additive is dehydrated bulb powder of a species in the genus Allum, selected from onion, garlic, scallion, shallot, leek and chives.

9. The method of claim 6, wherein the oil is added in a weight percentage of up to about 10 wt%; in particular of about 3wt% of the total weight of the food blend.

10. The method of claim 6, wherein the food additive is added in a weight percentage of up to about0.5 wt%; in particular of about 0.1wt% of the total weight of the food blend.

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