Emulsified food composition of the "oil in water" type in packaging

Abstract

Use polypropylene in a bottle-type container that contains an emulsified oil-in-water food composition, composed of starch modified with octenylsuccinic anhydride or vegetable protein, to facilitate the discharge of the food composition from the bottle-type container.

Description

Emulsified food composition of the "oil in water" type in packaging The present invention relates to the use of polypropylene in a "tottle" type container, which contains an emulsified food composition of the "oil in water" type. Background Emulsified food products of the "oil-in-water" type, such as mayonnaise, savory sauces, or salad dressings, can be conveniently packaged in a "tottle" bottle. A "tottle," a well-known term in the packaged food industry, is a type of bottle often used for ketchup, mayonnaise, or sauces, among other things, and can be placed on its cap (known as an "upside-down" or "inverted" bottle). While a "bottle" stands on its "base" and has a cap on top, a "tottle" stands on its "top," which is also the cap. Consumers may describe this type of bottle as an "upside-down bottle." Containers containing an oil-in-water emulsified food composition, such as mayonnaise or a mayonnaise-like sauce, are well-known. A problem observed both in the industry and among consumers is that food residue adheres to the inside of the bottle. To collect the sauce stuck to the inside, the consumer may shake the bottle or tap it on the table to push the stuck product toward the pouring spout. It is understandable that it can be frustrating that much of the contents of a Tottle bottle are either unreadable or only accessible after a strenuous effort. The industry has undertaken several initiatives to mitigate this problem. For example, the industry recognized that coating the inner wall of the container with vegetable oil facilitates the flow of mayonnaise. As is well known in the industry, mayonnaise uses egg yolk as an emulsifier to stably disperse the oil droplets within the continuous aqueous phase of the emulsion. An oil-coated container containing mayonnaise, in which the emulsifier was enzyme-modified egg yolk, thus enhancing its emulsifying properties, presented serious problems when pouring the product when used in that oil-coated container. Document WO2016 / 102158 A1 describes a specific coating composition to overcome this emulsion-related problem, in which enzyme-modified egg yolk is used as the emulsifier.The emulsified product no longer comes into contact with the bottle wall, but rather with the lining, which facilitates its flow. Efficiently dispensing an emulsified product from a bottle is not a simple task and depends on the specific ingredients of the product and their interaction with the bottle surface. Many consumers, as well as the inventors of the present invention, recognized that the problem of product leakage is even more severe if the container holds a mayonnaise-like sauce that uses a vegan emulsifier, such as vegetable protein or starch modified with octenylsuccinic anhydride (OSA). Coating the inner wall of the container with vegetable oil or with an oil containing compounds such as those used in WO 2016 / 102158 A1 did not result in an acceptable improvement in leakage, nor did it result in a significant and unacceptable separation of the oil from the emulsion. US Patent 10,611,531 describes a liquid dispenser for dispensing liquid from an inverted container. The dispenser includes a body designed to be detachably attached to the container, a valve located in the body that defines a dispensing orifice which reacts to pressure differences to dispense liquid to the outside, and an impact-resistant system. Therefore, the challenge in the sector remained how to facilitate the removal of the product from a "tottle" type container that contains an emulsified food composition of oil in water, in which a vegetable protein or starch modified with OSA is used as an emulsifier. Summary of the present invention Surprisingly, the solution to this specific problem was found in the use of a bottle made of polypropylene (PP). Flexible containers intended for packaging mayonnaise-like dressings are typically made of polyethylene terephthalate (PET), polyethylene (PE), or polypropylene (PP), although PET is becoming increasingly popular. The inner wall can be coated, as described above. To the best of the inventors' knowledge, the use of polypropylene in a screw-cap bottle to solve the problem of the emulsion adhering to the bottle's inner wall is unknown. Therefore, the present invention relates to the use of polypropylene in a tottle-type container containing an emulsified oil-in-water food composition, comprising: vegetable oil, water, emulsifier composed of starch modified with octenylsuccinic anhydride or vegetable protein, wherein the container consists of a body and a lid, to facilitate the removal of the food contents from the container. Detailed description In the present invention, it was surprisingly discovered that emulsified food compositions of the "oil in water" type using an emulsifier based on vegetable protein or OSA-modified starch could be efficiently poured from a tottle-type container when it was made of PP. All percentages, unless otherwise stated, refer to the percentage by weight (wt%). By "weight ratio" is meant that the concentration (in % by weight) of a first compound (or class of compounds) is divided by the concentration (in % by weight) of a second compound (or class of compounds) and multiplied by 100 to obtain a percentage. Except in the examples of operation and comparisons, or where explicitly stated otherwise, all figures in this description that indicate quantities or proportions of materials or reaction conditions, physical properties of materials and / or uses should be understood as modified by the term "approximately". The features described in the context of one aspect of the present invention (e.g., the use) can be applied to any other aspect of the present invention (e.g., the process). Total The present invention relates to the use of a tottle-type container. Generally, it is more suitable for the area of ​​the tottle container in contact with the food composition to be made of polypropylene. Therefore, a bottle with an uncoated inner wall is preferable. The emulsified oil-in-water food composition contained in the container is not considered a coating here, as understood by those skilled in the art. Consequently, it is preferable that the tottle not be coated with oil, or with oil containing monoglycerides of a fatty acid, sucrose-fatty acid esters, sorbitan-fatty acid esters, or lecithin. Preferably, no coating step is performed on the inner surface of the container before filling it with the emulsified oil-in-water food composition. As is known in the art, the wall of a tottle can be composed of several layers.In the present invention, the dispenser body wall is made of polypropylene or is composed of several layers of material, with the inner layer being polypropylene, as this is the layer in contact with the emulsified food composition. It is preferable that the container body wall includes an oxygen barrier layer. This oxygen barrier layer is preferably an ethylene-vinyl alcohol layer. The container body is preferably composed of an inner polypropylene layer in contact with the packaged food, an outer polypropylene layer, and an ethylene-vinyl alcohol layer located between the two. If oxygen protection is not critical, a bottle with a polypropylene body may be preferable. It may also be preferable that the bottle cap be made of polypropylene, or better yet, that it be composed entirely of polypropylene. The polypropylene used in the container wall or in the cap can be virgin polypropylene, or it may be preferable that the polypropylene contains recycled polypropylene, or even more preferable that the polypropylene is recycled polypropylene. Bottle-type containers usually include a spout, located inside the cap. It is preferable that the spout be made of polypropylene and be translucent or transparent. The volume of the bottle is preferably between 100 and 2,500 ml, preferably between 200 and 1,000 ml, and preferred sizes may be, for example, 200 to 500 ml, preferably 200 to 300 ml, or 400 to 600 ml or 600 to 900 ml. The volume corresponds to the amount of emulsified food mixture in the container after it has been completely filled. This is understood to be done in accordance with standard industry practices and conditions, as known in the art. Emulsion The composition of the first aspect of the present invention is presented as an oil-in-water emulsion, and the process of the second aspect of the present invention results in an emulsified oil-in-water food composition. Examples of oil-in-water emulsions to which the present invention relates include semi-solid emulsified sauces, such as mayonnaise, and mayonnaise-like emulsions, such as hummus and aioli. Other semi-solid "oil-in-water" emulsified food compositions include food concentrates in emulsified form which, when diluted with water (or aqueous products, such as fruit or vegetable juices, vinegar, wine, etc.), yield liquid soups, sauces, or dressings that may be presented in emulsified form. Preferably, the food composition is a mayonnaise or a mayonnaise-like product, such as a low-fat mayonnaise or an egg-free mayonnaise. Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment to accompany other foods. Mayonnaise is a stable aqueous emulsion, typically composed of vegetable oil, egg yolk, and vinegar or lemon juice. In many countries, the term "mayonnaise" may only be used if the emulsion meets the "standard of identity," which defines the composition of mayonnaise. For example, the standard of identity may stipulate a minimum level of oil and a minimum quantity of egg yolk. However, in the present context, mayonnaise-like products that, for example, have a lower oil content than defined in a standard of identity or that do not contain egg yolk, fall within the scope of the present invention. In this context, such products may contain thickeners, such as starch, to stabilize the aqueous phase.Mayonnaise and mayonnaise-like products can vary in color and are usually white, cream, or pale yellow. The texture can range from creamy and light to thick. Generally, mayonnaise and mayonnaise-like products are semi-solid. The mayonnaises to which the present invention refers need not necessarily comply with any country's standard of identity. Oil The emulsified "oil-in-water" food composition according to the present invention is preferably free from animal products and is preferably a vegetable composition suitable for consumers who appreciate vegan products. Accordingly, the composition contains vegetable oil. The vegetable oil is present, preferably, in an amount between 5% and 82% by weight, preferably between 10% and 80% by weight, more preferably between 15% and 78% by weight, and even more preferably between 65% and 78% by weight, relative to the weight of the food composition. It is preferable that the composition does not contain animal fats, such as milk fat or butter. Vegetable oil is known in the art and includes oils derived, for example, from plants, such as those from nuts or seeds. In the context of the present invention, the term "vegetable oil" also includes oil derived from algae. The preferred oils for use in the context of the present invention are vegetable oils that are liquid at 20°C and, preferably, 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. Soybean, rapeseed, or sunflower oil are most recommended. Water The composition of the present invention comprises water. The total amount of water in the composition is preferably from 15 to 96% by weight, and more preferably from 18 to 90% by weight, relative to the weight of the composition. The "total water content" includes water from the water-containing ingredients. Emulsifier The composition of the present invention is an oil-in-water emulsion. It contains an oil-in-water emulsifier. The emulsifier is preferably present in an amount between 0.1% and 15% by weight, preferably between 0.1% and 12% by weight, and more preferably between 0.3% and 5% by weight, relative to the weight of the oil-in-water emulsion. The emulsifier serves to stably disperse the oil droplets in the continuous aqueous phase of an oil-in-water emulsion. The composition of the present invention comprises starch or vegetable protein modified with octenylsuccinic anhydride as an emulsifier. OSA-modified starch is the European food additive E1450. OSA-modified starch is preferably present in an amount between 0.3% and 5% by weight, and preferably between 0.5% and 2% by weight. This emulsifier is marketed, for example, under the name N-creamer 46, by Ingredion Inc. (Westchester, Illinois, USA). Preferably, vegetable protein is present in the composition in an amount between 0.3% and 5% by weight, relative to the weight of the composition. Preferably, the amount of vegetable protein is between 0.5% and 2.5% by weight, and more preferably between 0.7% and 1.5% by weight, relative to the weight of the composition. For example, an amount greater than 0.5% by weight may be preferable. An amount less than 1.1% by weight, calculated on the weight of the composition, may be preferred. The plant protein is preferably selected from the group consisting of legume proteins, oilseed proteins, potato proteins, and mixtures thereof. Ideally, the plant protein should be from legumes or potatoes. The legume family is Fabaceae. Legume protein is preferably selected from the group consisting of pea protein, lentil protein, chickpea protein, lupin protein, broad bean protein, soy protein, and mixtures thereof. However, it may be preferable for the composition not to contain soy protein. More specifically, legume protein is selected from the group consisting of pea protein, chickpea protein, lentil protein, soy protein, and mixtures thereof. Even more preferably, legume protein is selected from the group consisting of pea protein, chickpea protein, and mixtures of both. Pea protein (Pisum sativum) is the most recommended. Legume protein is present, preferably, in a total amount of between 0.01% and 2% by weight, and more preferably in an amount of between 0.03% and 1.5% by weight, relative to the weight of the oil-in-water emulsion. Oilseed protein is preferably selected from the group consisting of rapeseed protein, canola protein, sunflower protein and mixtures thereof; preferably rapeseed protein. Preferably, the vegetable protein is derived from one of the groups comprising soybeans, maize, pea, chickpea, rapeseed, sunflower, sorghum, rice, broad bean, amaranth, potato, tapioca, arrowroot, canna, lupin, rapeseed, wheat, oats, rye, barley, soybeans, potato, mung bean, algae, and mixtures thereof. More specifically, the emulsifier is a vegetable protein and is selected from the group consisting of potato protein, pea protein, chickpea protein, broad bean protein, sunflower protein, soybean protein, and mixtures thereof. Even more preferably, the protein is selected from the group consisting of soybean, pea, broad bean, or potato proteins. The composition may preferably comprise a source of said protein, and the protein may be added in the form of a protein source, such as a protein isolate (for example, the globulin fraction or the albumin fraction, or both), a protein hydrolysate, a protein concentrate, an extract (such as aquafaba), flour, and combinations thereof. More preferably, the emulsifier is selected from the group consisting of potato protein, algae protein, legume proteins, OSA-modified starch, and mixtures thereof. Protein emulsifiers, such as algae proteins and legume proteins, are preferably present in a total amount of between 0.01% and 2% by weight, and more preferably in an amount of between 0.03% and 1.5% by weight, relative to the weight of the oil-in-water emulsion. Even more preferably, the emulsifier is selected from the group consisting of OSA-modified starch, pea protein, soy protein, chickpea protein, lentil protein, broad bean protein, and mixtures thereof. The most recommended emulsifier is OSA-modified starch. The OSA-modified starch is preferably present in an amount between 0.2% and 5% by weight, relative to the weight of the composition. The composition of the present invention preferably does not contain egg-derived emulsifiers or milk proteins. It is preferable that it does not contain egg yolk, enzymatically modified egg yolk, or egg-derived lecithin. It is preferable that it does not contain whey protein or casein. It is preferable that it does not contain monoglycerides. In this way, a vegan "oil-in-water" emulsion can be created without ingredients of animal origin. Acidity and pH The composition of the present invention preferably has a pH between 2.5 and 7.5; more preferably between 3.5 and 6.5; and preferably between 3.5 and 4.5. Preferably, the composition of the present invention has a total titratable acidity ranging from 0.03% to 3% by weight, expressed as acetic acid; preferably, from 0.05% to 2% by weight; and, more preferably, from 0.1% to 1% by weight. Accordingly, the composition of the present invention preferably comprises an acidulant. The acidulant is preferably selected from the group consisting of acetic acid, citric acid, lactic acid, sorbic acid, and mixtures thereof. The composition preferably contains acetic acid. The acetic acid is preferably present in an amount greater than 50% by weight; more preferably, greater than 80% by weight; even more preferably, greater than 90% by weight; and ultimately, greater than 95% by weight, relative to the total weight of acid present in the composition. The acetic acid is usually added in the form of vinegar. Therefore, the composition preferably contains vinegar. Other ingredients It may be preferable for the composition of the present invention to also contain ingredients other than those specifically mentioned herein. For example, it may be preferable for the composition to contain plant material in the form of herbs and / or spices. If such ingredients are present in the composition, their total concentration is typically at least 0.1% by weight and preferably up to 10% by weight, or better still, up to 5% by weight. The composition of the present invention may contain sugar. High levels are not recommended. Sugar may be present in an amount between 0.1% and 15% by weight, preferably between 0.3% and 12% by weight, more preferably between 0.4% and 10% by weight, and preferably between 0.5% and 8% by weight, relative to the weight of the composition. The total alkali metal salt, preferably sodium chloride, may be present in an amount between 0.1% and 5% by weight, preferably between 0.15% and 4% by weight, or more preferably between 0.2% and 3% by weight, with respect to the weight of the composition. The composition may contain mustard, for example, as a flavoring compound. The mustard may be present, for example, in a proportion of between 0.5% and 10% by weight; more preferably, between 1% and 9% by weight; even more preferably, between 2% and 8% by weight; and, preferably, between 3% and 7% by weight. It may be preferable to include, in addition to OSA-modified starch, hydrocolloid texturizers such as xanthan gum or guar gum, or dietary fibers (e.g., citrus fiber). However, it is preferable that the feed composition not contain any hydrocolloid texturizer other than OSA-modified starch. Preferably, the compost should not contain xanthan gum or guar gum; better still, it should contain neither. It might be preferable for OSA-modified starch to be the only hydrocolloid texturizing agent present in the feed composition. However, it might be preferable to include a starch-based texturizing agent, preferably selected from the group consisting of native starch, chemically modified starch, or physically modified starch. Accordingly, the composition may preferably comprise native starch, chemically modified starch, or physically modified starch; more preferably, native starch or physically modified starch, in an amount of between 0.1 and 10% by weight, preferably between 1 and 5% by weight, and most preferably between 2 and 4% by weight, relative to the weight of the aqueous phase. The aqueous phase includes all water-soluble components of the composition, as well as water. Native starch is starch that has not been chemically or physically modified. The native starch or the physically modified starch is preferably selected from the group consisting of maize starch, potato starch, tapioca starch, rice starch, wheat starch, pea starch, and mixtures thereof.Preferably, the unmodified starch, chemically modified starch, or physically modified starch, and in particular, the native starch or physically modified starch, is maize starch, potato starch, wheat starch, or rice starch. Even more preferably, the unmodified starch, chemically modified starch, or physically modified starch, preferably the native starch or physically modified starch, is waxy maize starch, waxy wheat starch, waxy potato starch, or waxy rice starch. Most preferably, the unmodified starch, chemically modified starch, or physically modified starch, preferably the native starch or physically modified starch, is waxy maize starch or waxy rice starch. Natural starch may be added, preferably in the form of starch or flour. The composition of the present invention is a semi-solid product. This is commonly found in traditional mayonnaise recipes with a high oil content (e.g., 78% oil). The rheological properties of the composition can be expressed as the Stevens value (in grams) and / or as an elastic property. The Stevens value (in grams), especially for mayonnaise and mayonnaise-like compositions, is preferably 80 g / 400 g, more preferably 80 g / 200 g, and even more preferably 100 g / 200 g, or even 100 g / 150 g, measured at 20°C. This is preferably evaluated some time after production, for example, one or two weeks, when the products have stabilized and are typically on the shelf.It is precisely in the range of higher consistencies (80-400 grams Stevens) that the present invention demonstrates its additional advantage in terms of reducing syneresis, while maintaining a smooth, non-sticky mouthfeel; as those skilled in the art know, this problem does not occur in liquid compositions. Therefore, the composition of the present invention preferably has a Stevens consistency of between 80 and 400 g, more preferably between 100 and 200 g, and even more preferably between 100 and 150 g, measured at 20 °C. Use Tottle-type containers made of polypropylene (PP) containing an oil-in-water emulsified food composition are known. The inventors discovered, to their surprise, that an oil-in-water emulsified food composition containing an emulsifier composed of OSA-modified starch or vegetable protein can be successfully poured from a polypropylene container. It was found that, in the current state of the art, the use of a PP tottle-type container to minimize the residual amount of this specific emulsified food composition (i.e., using OSA starch or vegetable protein) after emptying, and to facilitate the dispensing of this particular product, had not yet been implemented.The residues appeared to adhere to the inside of the bottle to a much lesser extent than observed with the same composition in a PET bottle or in a PET bottle coated with oil or with oil and lecithin, as is known in the art. To the best of the inventors' knowledge, the use of a polypropylene (PP) container intended to facilitate the dispensing of this specific emulsified composition and reduce the amount of residual product adhering to the inner wall is unknown. Specifically, it was observed that the amount of residual composition after emptying the tottle was less than 16% by weight, and preferably less than 12% by weight, of the initial amount of product present in the tottle. This is measured by weighing the container at the beginning and end of the product emptying test; from the weight of the empty container, the net weight of the remaining product can be calculated and expressed as a percentage by weight. Accordingly, the present invention relates to the use described therein, in which, preferably, the net residue remaining of the emulsified food composition of the "oil-in-water" type after emptying the container is less than 16% by weight, preferably less than 12% by weight, measured by weighing the full container and the container after emptying, deducting the weight of the clean container, and expressing the residue as a percentage by weight based on the weight of the oil-in-water emulsion in the full container. In another aspect, the present invention relates to a method for reducing the amount of residual product in a tottle-type container, or for facilitating the discharge of the product from a tottle-type container, wherein the product is an emulsified oil-in-water food composition comprising: vegetable oil, water, emulsifier composed of starch modified with octenylsuccinic anhydride or vegetable protein, wherein the plug consists of a body and a cap, in which the bottle-type container is made of polypropylene. The procedure preferably comprises the following steps: (i) the identification of an emulsified food composition of the "oil in water" type packaged in a tottle-type container, wherein the composition comprises: vegetable oil, water, emulsifier composed of starch modified with octenylsuccinic anhydride or vegetable protein, and the container consists of a body and a lid; and (ii) replace at least part of the material used to manufacture the bottle with polypropylene, thereby improving the flow of the contents of the container. The procedure preferably includes the step of filling the drum with the product. The procedure preferably also includes the step of emptying the flexible container by opening the cap and squeezing it several times to allow it to empty. It is clear that, in this context, the emptying procedure may require more than one squeeze, and that the pressure is maintained until no more product comes out of the container when it is squeezed. The net residue of the resulting emulsified food composition of the "oil-in-water" type after emptying the polypropylene container is preferably less than 16% by weight and, more preferably, less than 12% by weight. Preferably, the composition identified in step (i) above has a net residue of the emulsified food composition of the "oil-in-water" type after emptying the container contents of more than 16% by weight, and more preferably, more than 17% by weight. Preferably, the procedure includes a labeling and / or indication step stating that the product features: (a) optimal and / or improved discharge; and / or (b) minimal and / or reduced residue. The indications are preferably shown on a label affixed to the container. The consistency of the compositions used in or in connection with the present invention is preferably between 50 and 140 grams, and more preferably between 70 and 120 grams. Consistency, in the context of the present invention, can be measured using the Stevens value, which is calculated as follows: Thickness - Stevens value: The Stevens value is determined at 20°C using a Stevens LFRA texture analyzer (formerly Brookfield Viscometers Ltd., UK) with a maximum load / measuring range of 1000 grams, and by applying a 25 mm penetration test using a grid, at a penetration rate of 2 mm per second, into a container with a diameter of 65 mm containing the emulsion; wherein the grid comprises square openings of approximately 3 x 3 mm, is made of wire approximately 1 mm thick, and has a diameter of 40 mm. One end of a shaft is connected to the probe of the texture analyzer, while the other end is connected to the center of the grid. The grid is placed on the flat upper surface of the emulsion in the container.At the start of the penetration test, the texture analyzer slowly pushes the grid downward, plunging it into the emulsion. The final force exerted on the probe is recorded, resulting in the Stevens value in grams. Figure 1 shows a schematic of the grid. The grid is made of stainless steel and has 76 holes, each with an approximate area of ​​3 x 3 mm. The present invention will then be illustrated with the following examples, which are not limiting. Examples Example 1 Ingredients Rapeseed oil (fully refined, non-hydrogenated), water, spirit vinegar (10% acetic acid), sugar, salt, OSA-modified starch (N-creamer, supplier: Ingredion), lemon juice concentrate (45 degrees Brix), flavorings, disodium calcium EDTA. Procedure An emulsified food composition of the "oil in water" type was prepared using the above ingredients in the following quantities: The emulsified "oil-in-water" food composition mentioned above was prepared using a standard food-grade high-shear emulsifier (Fr. and ma. Koruma). The equipment includes a vessel with an agitator to which a vacuum can be applied. The vessel is equipped with an integrated colloid mill to produce an oil-in-water emulsion with a semi-solid consistency typical of mayonnaise, as is well known in the industry. The procedure comprises the following steps: - Water, vinegar, sugar, salt, concentrated lemon juice, calcium-sodium EDTA, - Stir until all the dry ingredients have completely dissolved and the mixture is totally homogeneous. - Add the OSA-modified starch and homogenize the mixture, - Add the oil and seasoning, and pass the mixture through the colloid mill until it acquires the typical consistency of mayonnaise. - Pump the mixture into a storage tank connected to the bottle filling machine. - Fill and seal the bottles. 407 g of mayonnaise are dispensed into a PET bottle with a nominal fill volume of 430 ml. 433 g of mayonnaise are dispensed into a PP bottle with a nominal fill volume of 450 ml. - In the case of coated PET bottles, a coating film is applied just before filling, with a surface coverage of approximately 0.002 g / cm2, which can be done appropriately as described, for example, in document EP3237506B1. The texture of the resulting compositions was determined at 93 g (product in PP bottle) and 103 g (product in PET bottles). Procedure for measuring the reduction of leftovers: After a minimum maturation period of two weeks (at room temperature, about 20 °C), the product is removed from the containers in two phases: 1) Repeatedly squeeze the tottle without permanently deforming it. To do this, gently shake it by hand until no more product (~5 g) can be expelled and / or splashing occurs. Keep the jars upside down for 24 hours (at a temperature between 4 and 8 °C). 2) After 24 hours, open the cap and squeeze the container by hand, without shaking it, until no more product comes out. Then (to simulate the consumer's movement when shaking the container), tap the container (cap down) against the table from a height of 10 centimeters three times and squeeze it by hand until no more product comes out. Repeat this a total of 5 times. By weighing the container at the beginning and end of the product emptying test, and by deducting the weight of the empty container, the remaining net product can be calculated and expressed as a percentage by weight. Results Conclusion: Example 1 When the OSA-modified starch emulsion was poured from a PET bottle (comparative example 1), a significant residue (18.9%) remained. Applying a layer of oil containing lecithin, as suggested in the art, resulted in the destruction of the composition (comparative example 2). Using a PP bottle resulted in a significant reduction of residue, by almost 50%, demonstrating the superiority of this type of bottle in facilitating emptying and reducing waste afterward. Example 2 Example 2 assessed whether coating the PET bottle with oil could provide a solution to the waste problem. Ingredients Rapeseed oil (fully refined, non-hydrogenated), water, spirit vinegar (12% acetic acid), modified potato starch (amylose-free, supplier Royal Avebe UA), sugar, salt, OSA-modified starch (N-creamer, Ingredion), lemon juice concentrate (40 Brix), flavoring, sorbic acid, disodium calcium EDTA. Procedure An emulsified food composition of the "oil in water" type was prepared using the above ingredients in the following quantities: (Continuation) The emulsified food composition of the "oil in water" type mentioned above was prepared by a process comprising the following steps: - Preparation of the oil phase by dissolving the flavoring in the oil in a stirred tank - Preparation of the aqueous phase 1 by dissolving sugar, salt, OSA-modified starch and calcium-sodium EDTA in a portion of the water (17% of 37.9%) using a stirred tank - Preparation of aqueous phase 2 by adding concentrated lemon juice, spirit vinegar, sorbic acid and potato starch to the remaining part of the water (20.9% of 37.9%) using a tank with agitator - Pasteurization in aqueous phase 2 for 5 minutes at 72 °C, followed by cooling to 25 °C - Mix the oil phase and aqueous phase 1 in a container with stirring that provides sufficient shear to prepare an oil-in-water emulsion - Pass this oil-in-water emulsion through a colloid mill at 10,000 rpm - Aqueous phase 2 after dosing with the oil-in-water emulsion using a dynamic mixer - Pass the resulting oil-in-water emulsion through a colloid mill at a speed of 2,000 rpm - Fill and seal the bottles. 400 g of mayonnaise are dosed into a bottle with a nominal filling volume of 430 ml. - In the case of coated bottles, a coating layer is applied just before filling (approximately 0.002 g / cm2 on the inner surface), which can be done appropriately as described, for example, in document EP3237506B1. The final product is characterized by a Stevens value of 78, measured 24 hours after its preparation. The same procedure described in example 1 was applied to determine the amount of product remaining. Results Conclusion: Example 2 The evaluation shows that coating a PET bottle with vegetable oil (comparative example 4) does not significantly improve waste reduction after emptying compared to an uncoated PET bottle (comparative example 3): 17% versus 20%, respectively. This indicates that coating a PET bottle with vegetable oil, a known solution in the industry, does not significantly reduce waste after emptying when the product is an emulsified food composition based on OSA-modified starch. Conclusion When a polypropylene container is used to package an oil-in-water emulsion emulsified with OSA-modified starch, the amount of product remaining in the container after emptying is minimal compared to other pouring-facilitating solutions used in the art. The oil coating containing lecithin causes significant phase separation in the product. This demonstrates that using polypropylene bottles to facilitate pouring and reduce the amount of remaining product adhering to the inner wall of the bottle after emptying is superior to other known solutions.

Claims

1. A polypropylene application for manufacturing a tottle-type container containing an emulsified oil-in-water food composition, comprising: vegetable oil, water, and an emulsifier composed of starch modified with octenylsuccinic anhydride or vegetable protein, wherein the cap comprises a body and a lid, to facilitate the removal of the food contents from the container.

2. An application according to claim 1, intended to reduce the adhesion of the food composition to the interior of the container body and to facilitate the removal of said composition from the container.

3. An application according to claim 1, wherein the vegetable oil is present in an amount of between 5% and 82% by weight, preferably between 10% and 80% by weight, more preferably between 15% and 78% by weight, and even more preferably between 65% and 78% by weight. 4.An application according to claim 1 or 2, wherein the emulsifier is starch modified with octenylsuccinic anhydride.

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

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

7. An application according to any of the preceding claims, wherein the surface of the bottle-type container in contact with the food composition is made of polypropylene. 8.An application according to any of the preceding claims, wherein the body of the tottle-type container is made of polypropylene.

9. An application according to any of the preceding claims, wherein the cap and the body are made of polypropylene.

10. An application according to any of the preceding claims, wherein the inside of the body is not coated.

11. An application according to any of the preceding claims, wherein the bottle body comprises an oxygen barrier layer, preferably an ethylene-vinyl alcohol layer.

12. A composition according to claim 11, wherein the body comprises an inner layer of polypropylene, oriented towards the packaged food composition, an outer layer of polypropylene, and an ethylene-vinyl alcohol layer between the two. 13.An application according to any of the preceding claims, wherein the bottle-type container comprises a spout located inside the cap, and wherein the spout is made of polypropylene and is translucent or transparent.

14. An application according to any of the preceding claims, wherein the net residue remaining of the emulsified food composition of the "oil-in-water" type after emptying the container is less than 16% by weight, preferably less than 12% by weight, measured by weighing the full container and the empty container, deducting the weight of the clean container, and expressing the remaining residue as a percentage by weight based on the weight of the oil-in-water emulsion in the full container. 15.A method for facilitating the dispensing of an oil-in-water emulsified food composition from a tottle-type container, comprising the following steps: (i) identifying an "oil-in-water" emulsified food composition packaged in a tottle-type container, wherein the composition comprises: vegetable oil, water, an emulsifier composed of starch modified with octenylsuccinic anhydride or vegetable protein, and the container consists of a body and a lid; and (ii) replacing at least part of the material from which the bottle is made with polypropylene, thereby improving the dispensing of the contents from the container.

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