Spoonable oil products containing stable polyunsaturated fatty acids

Abstract

The present invention relates to a method for producing an oil product, the method comprising the steps of: (i) forming a suspension of flaxseed, hemp, or chia in water; (ii) heat treating the suspension; (iii) reducing the particle size of the suspension, for example by milling; (iv) optionally adjusting the pH of the suspension to pH 7-8, or about pH 7.5; (v) filtering the suspension; (vi) adjusting the pH of the suspension to pH 2-3.5, or about pH 2.5; (vii) obtaining a retentate, preferably by centrifugation; and (viii) adding the retentate to a melted fat or melted fat blend to form the oil product.

Description

[Technical Field]

[0001] [Background technology] Cooking oils are used all over the world to prepare many different kinds of dishes.Cooking oils often have low nutritional value, and therefore cannot meet consumer needs.To address this problem, polyunsaturated fatty acids are added to some cooking oils to improve nutritional score.The drawback of this approach is that cooking oils also need to contain additives such as antioxidants and emulsifiers to prevent oxidation and off-flavor problems.

[0002] There is a clear need for new clean-label solutions for cooking oils that perform equally well in pans but address consumer nutritional needs and help prevent undesirable oxidation and off-flavors.

[0003] [Summary of the Invention] The present invention relates generally to a method for producing an oil product, the method comprising forming a suspension of an oil seed, such as flaxseed, hemp, or chia, in a liquid.

[0004] The present invention further relates to a method for producing an oil product, the method comprising the steps of: (i) forming a suspension of flaxseed, hemp, or chia in water; (ii) heat treating the suspension; and (iii) reducing the particle size of the suspension, for example by milling.

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

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

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

[0008] In one embodiment, a suspension comprising flaxseed is formed in step (i).

[0009] In one embodiment, the mucilage is 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 step (iii) is reduced to 200 μm or less as measured by light scattering.

[0012] In one embodiment, the melted fat or melted fat blend has an SFA range of 30-90%.

[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 melted fat blend comprises shea stearin and sunflower oil.

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

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

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

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

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

[0020] The present invention further relates to oil products produced by the method according to the present 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 hexanyl and / or heptadienal.

[0024] In one embodiment, the product is free of animal products.

[0025] The present invention further relates to the use of flaxseed that is at least 50% dehulled for the production of an oil product.

[0026] In one embodiment, the oil product is a cooking oil. [Brief explanation of the drawings]

[0027] [Figure 1] FIG. 1 shows flax oil bodies dispersed in coconut oil.

[0028] [Mode for Carrying Out the Invention] The method for producing an oil product may include the following steps: The first step involves forming a suspension of flaxseed, hemp, or chia in a liquid, preferably water. Typically, the flaxseed, hemp, or chia is suspended in water at a ratio of 1:4 to 1:8, or 1:5 to 1:7, or about 1:6 (weight / volume). Typically, the flaxseed, hemp, and chia are not mixed with, for example, non-seed materials.

[0029] Typically, the suspension is heat-treated at 90 to 100°C, or about 95°C. The heat treatment is typically for 5 to 25 minutes, or 10 to 20 minutes, or about 15 minutes. The suspension or slurry is then cooled, for example, to 20 to 60°C, or 30 to 50°C, or about 40°C, or below 40°C. Cooling may be performed in an ice bath.

[0030] The particle size of the suspension is typically reduced to an average particle size of about 200 μm or less. Preferably, the particle size of the suspension is reduced by milling. A Thermomix apparatus is suitable for milling.

[0031] The pH of the suspension can be adjusted to, for example, pH 6.5 to 8.5, or about pH 7 to 8, or about pH 7.5. The pH can be adjusted using a sodium hydroxide solution.

[0032] 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 μm, or between 200 and 500 μm. The filter may be cheesecloth.

[0033] Typically, the pH is adjusted to pH 1.5 to 4, or pH 2 to 3.5, or pH 2.5 to 3, or about pH 2.7. The pH may be adjusted using hydrochloric acid.

[0034] Typically, the suspension is centrifuged, for example at about 9000 rpm, for about 20 minutes. A retentate is typically obtained. The retentate is typically a cream-like substance. The retentate has a viscosity similar to mayonnaise. The retentate is typically added to a melted fat or melted fat blend to form an oil product. The oil product typically has a consistency similar to ghee fat at 20°C.

[0035] For example, if the retentate is peeled flax cream and the melted fat is coconut oil, the retentate can be added to the melted fat or melted fat blend in a ratio of 1:1 to 1:20, or 1:5 to 1:15, or about 1:10 (weight / volume).

[0036] For example, if the retentate is whole flax cream (i.e., unhulled flax cream) and the melted fat is coconut oil, the retentate can be added to the melted fat or melted fat blend in a ratio of 1:1 to 1:20, or 1:1 to 1:15, or about 1.4:10 (weight / volume).

[0037] Typically, the retentate and melted fat or fat blend are mixed, for example, using an Ultra-Turax. The resulting oil product can be stored at about 4°C or at ambient conditions.

[0038] Typically, the melted fat or melted fat blend has a saturated fatty acid (SFA) range of 25-95%, or 30-90%, or 40-80%, or 50-70%, or about 60%.

[0039] Typically, the melted fat or melted 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, either alone or in combination. Preferably, the melted fat is coconut oil. Typically, coconut oil has a melting point of about 25°C.

[0040] Preferably, the melted fat blend is shea stearin and sunflower oil; or shea stearin, shea butter, and sunflower oil; or shea stearin and shea butter. Retentates, such as flax retentates, may be incorporated into the liquid shea stearin and sunflower oil in a ratio of about 1 / 2 / 7 (w / w).

[0041] The flaxseed may be whole or dehulled. If the flaxseed is dehulled, it may be, for example, 50-90% dehulled, or 50-70% dehulled, or about 70% dehulled, or at least 70% dehulled.

[0042] The product is preferably produced by the methods described herein.

[0043] 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 hydrocolloids. Typically, the product is substantially free of modified starch. Typically, the product is substantially free of additives.

[0044] Typically, the product is substantially free of omega-3 markers, such as hexanyl and / or heptadienal.Typically, the product is free of animal products or animal-derived products such as eggs.

[0045] The present invention further relates to the use of flaxseed, or chia, or hemp, for producing the oil products described herein. Preferably, the flaxseed is dehulled, for example 50-70% dehulled, or at least 70% dehulled.

[0046] The oil product can be a spoonable oil product.The spoonable oil product can be used as cooking oil, for example.The oil product of the present invention works well in a pan at 120°C.Compared to the same product (cream) without retentate, no difference is observed.

[0047] Typically, oil products have a shelf-life of greater than 6 months, preferably 6 to 12 months, when stored under ambient conditions.

[0048] Definitions of certain terms used in this application are provided below.

[0049] As used herein, "about" should be understood to refer to a number within a numerical range, e.g., within -30% to +30% of the referenced number, or within -20% to +20% of the referenced number, or within -10% to +10% of the referenced number, or within -5% to +5% of the referenced number, or within -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 45 to 55 should be interpreted as supporting ranges such as 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

[0050] As used herein, "substantially free" means present in an amount of less than 0.1% by weight, more preferably less than 0.05% by weight, and more preferably completely absent.

[0051] The term "vegetarian" refers to an edible composition that does not contain any meat or fish products. The term "vegan" refers to an edible composition that does not contain any animal products or animal-derived products. Non-limiting examples of animal products include meat, fish, eggs, milk, and honey.

[0052] Unless otherwise stated, all percentages herein refer to weight percentages, where applicable.

[0053] When product or ingredient compositions are described herein in terms of wt% (weight percent), this means the wt% of the total formulation of the relevant product or ingredient, unless otherwise stated. For example, "Component B contains x wt% of component b" means that component B contains x% of component b based on the weight of component B. Similarly, "Product C contains y wt% of component B" means that product C contains y% of component B based on the weight of product C.

[0054] As used herein, the term "plant protein concentrate" refers to a plant composition that is between 50% and 79.9% plant protein content.

[0055] As used herein, the term "plant protein isolate" refers to a plant composition that is between 80.0% and 99.0% plant protein content.

[0056] By "shelf-stable" is understood a product that has a shelf life of several months when stored under ambient conditions. Such properties also generally apply when stored under refrigerated conditions. The term "ambient conditions" refers to temperatures in the range of 15°C to 25°C, preferably 20°C to 22°C. In particular, a shelf-stable product has a shelf life of at least 3 months, preferably at least 6 months, more preferably at least 12 months when stored under ambient conditions. These storage temperatures relate to the storage of the product before it is commercially available to the end consumer. Generally, the end consumer is advised to store the product on the shelf under the same ambient conditions, e.g., at room temperature, until consumption.

[0057] Unless otherwise defined, all technical and scientific terms have the same meaning and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0058] [Example] The following examples illustrate, by way of example and not by way of limitation, various embodiments of the present invention.

[0059] Example 1 Formula containing peeling flax cream and coconut oil Spoonable coconut oil containing stable omega-3s provided by peeled flaxseed was obtained according to the following recipe. First, peeled flaxseed (50-70% peeled) was suspended in water (1:6 ratio, weight / volume) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was then cooled to below 40°C using an ice bath and then ground using a Thermomix (Vorwerk, Germany) at speed 8 for 2 minutes. The pH was then adjusted to pH 7.5 (using 1 M HCl or NaOH). The slurry was then mixed at room temperature for 30 minutes using a Thermomix (speed 3) (Vorwerk, Germany) and filtered through 200 μm pore cheesecloth. The pH was then adjusted to 2.7 (using 1 M HCl). The solution was centrifuged (9000 rpm for 20 minutes), resulting in a creamy retentate. The final retentate (cream) was incorporated into liquid coconut oil (melting point approximately 25°C) (1 / 10 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10,000 rpm for 5 seconds, then poured into containers and stored.

[0060] Example 2 Formulated with whole flax cream and coconut oil Spoonable coconut oil containing stable omega-3 provided by whole flaxseed was obtained according to the following formula: Whole flaxseed was suspended in water at a ratio of 1:6 (wt / vol) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was cooled to below 40°C using an ice bath and then ground using a Thermomix (Vorwerk, 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 for 30 minutes using a Thermomix (speed 3) (Vorwerk, Germany) 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 for 20 minutes), and the retentate became creamy. The final cream was incorporated into liquid coconut oil (melting point approximately 25°C) (1.4 / 10 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10 000 rpm for 5 seconds, then poured into containers and stored.

[0061] Figure 1 shows flaxseed oil bodies dispersed in coconut oil. Sample analysis was by CLSM imaging (Nile Red & Fast green). This analysis shows confocal laser scanning microscope images of the peeled flaxseed and coconut oil oil body solution from Example 1. The circle labeled OB highlights the oil body containing the fatty core.

[0062] [Table 1]

[0063] The results show that even after 12 months, the omega-3 provided by flaxseed oil bodies did not impart a fishy or rancid taste.

[0064] Example 3 Formulated with flax and coconut oil The same procedure as in Example 1 and Example 2 was followed, except that flax oil (2%) was incorporated into liquid coconut oil (melting point about 25°C) (2 / 8 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10 000 rpm for 5 seconds, then poured into a container and stored.

[0065] Example 4 Peeled Flax Cream Formula containing Shea Stearin and Sunflower Oil Spoonable coconut oil containing stable omega-3s provided by peeled flaxseed was obtained according to the following recipe. First, peeled flaxseed (50-70% peeled) was suspended in water (1:6 ratio, weight / volume) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was then cooled to below 40°C using an ice bath and then ground using a Thermomix (Vorwerk, Germany) at speed 8 for 2 minutes. The pH was then adjusted to pH 7.5 (using 1 M HCl or NaOH). The mixture was then mixed at room temperature for 30 minutes using a Thermomix (speed 3) (Vorwerk, Germany) and filtered through 200 μm pore cheesecloth. The pH was then adjusted to pH 2.7 (using 1 M HCl). The solution was centrifuged (9000 rpm for 20 minutes), resulting in a creamy retentate. The final cream was incorporated into liquid shea stearin and sunflower oil (1 / 2 / 7 (w / w) ratio) using an Ultra-Turax (Ika, Germany) at 10,000 rpm for 5 seconds, then poured into containers and stored. At least 20% shea stearin was used to keep the product spoonable.

[0066] Example 5 Peeling flax cream and formulation containing shea stearin and shea butter Spoonable coconut oil containing stable omega-3s provided by peeled flaxseed was obtained according to the following recipe. First, peeled flaxseed (50-70% peeled) was suspended in water at a 1:6 ratio (w / v) and heat-treated in a water bath at 95°C for 15 minutes. The resulting slurry was then cooled to below 40°C using an ice bath and then ground using a Thermomix (Vorwerk, Germany) at speed 8 for 2 minutes. The pH was then adjusted to pH 7.5 (using 1 M HCl or NaOH). The mixture was then mixed at room temperature for 30 minutes using a Thermomix (speed 3) (Vorwerk, Germany) and filtered through 200 μm pore cheesecloth. The pH was then adjusted to pH 2.7 (using 1 M HCl). The solution was centrifuged (9000 rpm for 20 minutes), and the retentate became creamy. 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 10,000 rpm for 5 seconds, then poured into containers and stored.

[0067] [Table 2]

Claims

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

2. 2. The method of claim 1, wherein a suspension comprising flaxseed is formed in step (i).

3. 3. The method of claim 1 or 2, wherein mucilage is substantially removed from the flaxseed.

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

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

6. 6. The method of any one of claims 1 to 5, wherein the melted fat or melted fat blend has an SFA range of 30 to 90%.

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

8. the melted fat blend shea stearin and sunflower oil, or b. Shea stearin and shea butter The method according to any one of claims 1 to 7, comprising:

9. A flaxseed suspension is formed in step (i), and the molten fat or the molten fat blend is a. coconut oil, or b. shea stearin and sunflower oil, or c. Shea stearin and shea butter The method according to any one of claims 1 to 8, comprising:

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

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

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

13. 13. The oil product of claim 11 or 12, wherein the product is substantially free of hexanyl and / or heptadienal.

14. 14. The oil product of claim 12 or 13, wherein the product is free of animal products.

15. Use of flaxseed that is at least 50% dehulled for producing an oil product.

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