Packaged emulsified food product

Abstract

Disclosed is a packaged emulsified food product comprising a container and an oil-in-water emulsified composition. The container comprises an outlet and walls having an inner surface defining a chamber, wherein at least part of the inner surface of the container is coated with a coating composition comprising oil containing a surfactant having a HLB-value ranging from 1 to 12 at a concentration ranging from 0.0001 to 5% by weight of the coating composition, and wherein the surfactant comprises lecithin in an amount (X) of from 0.0001 to 3% by weight of the coating composition. The oil-in-water emulsified composition is contained within the chamber and comprises vegetable oil in an amount of Y% by weight of the oil-in-water emulsified composition, water, and plant-based emulsifier comprising octenyl succinic anhydride modified starch, plant protein or a combination thereof in an amount of Z% by weight of the oil-in-water emulsified composition. The packaged emulsified food product meets at least one of the following conditions ((i) and / or (ii)): (i) the weight ratio (R1) of the amount of vegetable oil in the oil-in-water emulsified food composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (Y / Z) is less than 65; (ii) the weight ratio (R2) of the amount of lecithin in the coating composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (X / Z) is less than 0.3.

Description

[0001] PACKAGED EMULSIFIED FOOD PRODUCT

[0002] Field of the Invention

[0003] The present invention relates to packaged emulsified food products comprising an oil-in-water emulsified food composition comprising a plant-based emulsifier and which is contained in a container which internally has been coated with a coating composition comprising an oil containing a surfactant. The invention also relates to methods for preparing the packaged emulsified food product.

[0004] Background

[0005] Oil-in-water-emulsified food compositions such as mayonnaise, savoury sauces or salad dressings can be conveniently packaged in a tottle-type of bottle. A “tottle”, a word commonly known in the packaged food industry, is a bottle type, often used for ketchup, mayonnaise or sauces, etc, that can be positioned on the cap (so-called “top down” or “upside down” bottle). While a "bottle" sits on its "bottom" and has a cap at the top, a "tottle" sits on its "top," which is also the cap. The consumer may describe this type of bottle as an “upside-down bottle”.

[0006] Tottles containing an oil-in-water emulsified food composition such as mayonnaise or a mayonnaise-like sauce, are known. A problem that is observed in the industry and by the consumer is that the food composition sticks to the inner wall of the tottle. To collect the sauce stuck to the inner wall, the consumer may swing the tottle or hammer it on the table, in an attempt to sweep the stuck material towards the spout. It is understandably frustrating that a significant part of the tottle content cannot be consumed, or only after frustrating effort.

[0007] Several attempts have been undertaken by the industry to reduce this problem. For example, it was recognized by the industry that coating of the inner wall of the tottle with vegetable oil facilitates discharge of mayonnaise from the tottle. As known in the industry, mayonnaise uses egg yolk as emulsifier to stably disperse the oil droplets within the continuous water phase of the emulsion. An oil-coated tottle containing mayonnaise wherein the emulsifier is yolk that has been modified with enzyme, thereby enhancing its emulsifying properties, faced severe complications regarding product discharge, when used in the oil-coated tottle.

[0008] W02016 / 102158 A1 describes a specific coating composition to overcome this problem related to emulsions wherein enzyme-modified egg yolk is used as emulsifier. The emulsified product is not in contact anymore with the bottle wall, but with the coating, thereby facilitating discharge. Efficient discharge of an emulsified product from a tottle is not a straight-forward exercise and depends on the specific product ingredients and their interaction with the bottle surface.

[0009] CN 113 575 920 B discloses a low-cholesterol mayonnaise and a preparation method thereof. The low-cholesterol mayonnaise comprises the following components in percentage by mass: liquid oil 65-80%, water 15-30%, OSA dextrin-high-density lipoprotein polypeptide-EGCG nanoparticles 0.25-2%, NaCI 0.2-1.5% and acetic acid aqueous solution 2-3%.

[0010] US 2017 / 002158 A1 discloses a polymer surface being coated at least partly with a coating composition comprising at least one oil and at least one emulsifier, which forms a homogenous solution.

[0011] It was recognized by many consumers and by the present inventors, that the problem of product discharge is even more significant if the tottle comprises a mayonnaise-like sauce that uses a plant-based emulsifier such as plant protein and / or octenyl succinic anhydride (OSA)- modified starch. Furthermore, the present inventors recognized that coating compositions as exemplified in the art can negatively affect the stability of oil-in-water emulsified compositions comprising plant based emulsifier.

[0012] The challenge therefore remained in the industry of how to provide a packaged oil-in-water based composition emulsified with plant-based emulsifier that can more easily and / or completely be discharged from a container without negatively impacting the properties of the oil-in-water emulsified food composition.

[0013] Summary of the invention

[0014] Surprisingly, it was found that the aforementioned challenge can, at least partly, be addressed by providing a packaged emulsified food composition wherein the amounts of certain surfactant in a coating composition and oil and plant-based emulsifier in an oil-in-water emulsified composition are controlled within certain ratios.

[0015] Thus in a first aspect, the present invention relates to a packaged emulsified food product comprising a container and an oil-in-water emulsified composition, wherein: the container comprises an outlet and walls having an inner surface defining a chamber, wherein at least part of the inner surface of the container is coated with a coating composition comprising oil containing a surfactant having a HLB-value ranging from 1 to 12 at a concentration ranging from 0.0001 to 5% by weight of the coating composition, and wherein the surfactant comprises lecithin in an amount (X) of from 0.0001 to 3% by weight of the coating composition; and the oil-in-water emulsified composition is contained within the chamber and comprises:

[0016] • vegetable oil in an amount of Y% by weight of the oil-in-water emulsified composition,

[0017] • water, and

[0018] • plant-based emulsifier comprising octenyl succinic anhydride modified starch, plant protein or a combination thereof in an amount of Z% by weight of the oil-in-water emulsified composition; wherein the packaged emulsified food product meets at least one of the following conditions ((i) and I or (ii)):

[0019] (i) the weight ratio (R1) of the amount of vegetable oil in the oil-in-water emulsified food composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (Y / Z) is less than 65;

[0020] (ii) the weight ratio (R2) of the amount of lecithin in the coating composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (X / Z) is less than 0.3.

[0021] In a second aspect, the present invention relates to a method for preparation of a packaged emulsified food product according to any embodiment of the first aspect, comprising the steps of: a) providing a container comprising an outlet and walls having an inner surface defining a chamber; b) coating the inner surface of the container with the coating composition; and c) at least partly filling the container from step (b) with the oil-in-water-emulsified food composition.

[0022] Detailed description

[0023] The packaged emulsified food product comprises a container and an oil-in-water emulsified composition.

[0024] Container

[0025] The container comprises an outlet and walls having an inner surface defining a chamber, wherein at least part of the inner surface of the container is coated with a coating composition comprising oil containing a surfactant having a HLB-value ranging from 1 to 12 at a concentration ranging from 0.0001 to 5% by weight of the coating composition, and wherein the surfactant comprises lecithin in an amount X% by weight of the coating composition. The walls of the container can be any material which is commonly used for storage and distribution of food products, e.g. glass and synthetic polymers like polyethylene, polypropylene, and polyethylene terephthalate (PET). Preferably the wall of the container comprises PET. In particular when the walls of the container comprise this polymer, oil-in- water emulsions containing plant-based emulsifier may be difficult to release from the container. Therefore the present invention is particularly advantageous when the inner surface of the walls of the container comprises polyethylene terephthalate.

[0026] Preferably the container is in the form of a bottle, more preferably a tottle. Preferably the walls of the container are made from a material which is at least partly flexible and elastic. In such case the container can be used as a squeeze bottle or tottle, and upon squeezing such container containing a viscous liquid, the viscous liquid is evacuated from the container by the overpressure created by the squeezing. Generally the outlet of the container contains a small opening, in order to create the overpressure upon squeezing. Preferably the outlet is closed by a cap. Such bottles and tottles are well known and widely used for condiments. After squeezing such packaging tends to return to its original shape. In the context of the present invention that means that the container returns to its original shape when it is squeezed to evacuate a viscous liquid from the container and subsequently released.

[0027] The volume of the chamber of the container is preferably from 100 to 2500 ml, more preferably from 200 to 1000 ml. Particularly preferred sizes can for example be of from 200 to 800 ml, more preferably of from 200 to 300 ml, or from 400 to 600 ml or from 600 to 900 ml.

[0028] Preferably at least 70% of the inner surface of the container is coated with the coating composition. More preferred at least 80% of the inner surface of the container is coated with the coating composition, more preferred at least 90%. More preferred the inner surface of the container is substantially completely coated with the coating composition, even more preferred the inner surface is completely coated. Alternatively, it is preferred that from 80 to 95% of the inner surface of the container is coated. Preferably any uncoated surface is adjacent to the outlet.

[0029] Preferably the amount of coating composition on the inner surface ranges from 0.001 to 0.005 gram per square centimetre. Preferably the amount of coating composition ranges from 0.0015 to 0.004 gram per square centimetre. Coating Composition

[0030] The coating composition comprises, preferably consist essentially of and most preferably consists of, a mixture of oil and a surfactant having a HLB-value ranging from 1 to 12.

[0031] The term ‘oil’ as used herein refers to lipids selected from triglycerides, diglycerides, monoglycerides and combinations thereof. Preferably the oil in the context of this invention comprises at least 90 wt% of triglycerides, more preferably at least 95 wt%. Preferably the oil is liquid at room temperature. Preferably the oil contains less than 20 wt% of solid oil at 5 °C, preferably less than 10 wt% solid oil. More preferred the oil is free from solid oil at 5 °C. Most preferred the oil is liquid at 5 °C. Preferred oils for use in the context of this invention are vegetable oils which are liquid at 5 °C. Preferably the oil comprises sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils.

[0032] The surfactants are added to the oil in isolated form. Natural oils may contain surfactants, dependent on the type of oil, and the level of purification. The concentration of surfactant as used in the coating composition in the invention refers to the amount of surfactant which has been added to the oil. This means that surfactant is added to the oil, before the coating composition is applied to the inner surface of the container.

[0033] The surfactant has a HLB-value ranging from 1 to 12. HLB values are a well-known classification of surfactants or mixtures of surfactants, based on the ratio of the hydrophilic and hydrophobic portions of the surfactant molecules.

[0034] The HLB value is given by the equation HLB = 20*Mh / M, where Mh is the molecular mass of the hydrophilic part of the molecule and M is the molecular mass of the whole molecule, thus giving a value on an arbitrary scale of 0 to 20. For fatty acid esters, HLB = 20 (1-S / A) where S = Saponification value

[0035] A = Acid number of the fatty acid

[0036] Therefore an HLB value of 0 corresponds to a completely hydrophobic molecule and an HLB value of 20 corresponds to a completely hydrophilic molecule. Typical HLB values are: 0 to 3 an anti-foaming agent

[0037] 4 to 6 a water-in-oil emulsifier

[0038] 7 to 9 a wetting agent

[0039] 8 to 18 an oil-in-water emulsifier

[0040] 13 to 15 a detergent

[0041] 10 to 18 a solubiliser or a hydrotrope Preferably the surfactant has a HLB-value ranging from 3 to 11. More preferably the surfactant has a HLB-value ranging from 4 to 10. In that case the surfactant has the greatest effect on the evacuation of an oil-in-water emulsion from the container of the invention. Surfactants with a relatively high HLB value are more difficult to dissolve in oil than surfactants with a lower HLB value.

[0042] The concentration of the surfactant in the coating composition ranges from 0.0001 to 5% by weight of the coating composition. Preferably the concentration of the surfactant ranges from 0.001% to 4% by weight of the coating composition. More preferred, the concentration of the surfactant ranges from 0.01% to 4%, more preferred from 0.1% to 3% by weight, more preferred from 0.5% to 2.5% by weight of the coating composition.

[0043] The present inventors have surprisingly found that whilst lecithin is extremely effective at providing a coating with excellent evacuation-enhancing properties, high levels of lecithin can cause instability in emulsified food composition in contact with the coating. Therefore the surfactant comprises lecithin in an amount (X) of from 0.0001 to 3% by weight of the coating composition, preferably from 0.001 to 2.5%, even more preferably from 0.01 to 2% and most preferably 0.1 to 1.5% by weight of the coating composition.

[0044] Lecithin is a general term for a substance from animal or plant origin, containing phospholipids. The most abundant phospholipids are phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA). Generally the amount of phospholipids in lecithin ranges from about 40% to about 50%. Other compounds in lecithin are generally triglycerides, glycolipids, and complexed sugars. In the context of the present invention, when referring to the concentration of lecithin in the coating composition, the entire mixture of lecithin is meant, not only the phospholipids. Additionally or alternatively the amount of lecithin may be expressed as phospholipids. Thus the surfactant preferably comprises lecithin in an amount of from 0.00005 to 1.5% phospholipid by weight of the coating composition. Preferably the concentration of phospholipid from lecithin is from 0.0005 to 1.3% by weight of the coating composition. More preferably the concentration of lecithin phospholipid is from 0.005 to 1.0% by weight of the coating composition, even more preferably from 0.05 to 0.8% by weight of the coating composition.

[0045] The most abundant sources of lecithin used in foods are oil crops and oil seeds, and chicken eggs. The lecithin preferably originates from soya, sunflower, canola or egg, or from any combination of these, more preferably the lecithin originates from a plant and most preferably from soya, sunflower, canola or from any combination of these. Preferably, the HLB value of the lecithin is in the range from 2 to 11 , more preferred from 4 to 11 , more preferred from 4 to 10.

[0046] Surprisingly, the present inventors have found that lecithin that has not been hydrolysed works well in the present invention. Therefore it is preferred that less than 20 wt% of the phospholipids in the lecithin has been hydrolysed in a process using phospholipase A2, more preferably less than 10 wt%, even more preferably less than 5 wt% and most preferably the lecithin is substantially free from phospholipid that has been hydrolysed in a process using phospholipase A2.

[0047] When lecithin is dispersed in oil, the resulting mix may become slightly turbid, indicating that not all components of the lecithin are oil soluble. These insoluble components might be deposited in a spraying machine for the oil during long production runs and might cause fouling of the spraying machine, leading to inadequate performance of the machine. Such spraying machine may be used to coat the bottles. To prevent fouling, frequent cleaning of the spraying machine might be needed or alternatively a filter system in the machine might be applied to prevent excessive fouling. Another problem might be that the oil insoluble particles will accumulate in the spraying system and eventually block the spraying nozzle for applying the coating layer on the container. To prevent potential blocking, the spraying machine contains filters, typically having a mesh size of 40 micrometer. When pumping the lecithin mix through these filters, insoluble lecithin components may block the filter, leading to reduced performance.

[0048] The coating composition may be filtered or centrifuged prior to coating on the inner surface of the container, to remove potentially insoluble components. Nevertheless such centrifuged solution still may become turbid within a week when stored at about 20 °C. The turbidity does not negatively influence the effect on the evacuation of a viscous liquid from the container but it is preferred that this turbidity is minimised. When the coating composition comprises a surfactant in addition to the lecithin, such as monoglyceride of a fatty acid, then the coating composition may remain clear during storage for several weeks, which leads to better efficiency in the coating of the container, when performed on an industrial scale.

[0049] Therefore preferably the surfactant comprises one or more compounds selected from monoglycerides of a fatty acid, sucrose fatty acid esters, and sorbitan fatty acid esters, preferably monoglycerides of a fatty acid. Preferably the surfactant comprises the one or more compounds selected from monoglycerides of a fatty acid, sucrose fatty acid esters, and sorbitan fatty acid esters in a total amount of from 0.1 to 4% by weight of the coating composition, more preferably from 0.2 to 2%.

[0050] Sucrose fatty acid esters are compounds which are esters of sucrose and one or more fatty acids. Sucrose esters of fatty acids can be obtained by esterifying one or more of the hydroxyl group of a sucrose molecule with fatty acids. The fatty acids react with one or more hydroxyl groups to form mono, di, tri or multi-fatty acid ester, or mixtures thereof. As sucrose has 8 hydroxyl groups, the maximum number of fatty acids that is esterified to one sucrose molecule is eight, to form sucrose octa fatty acid ester. Preferably the sucrose fatty acid ester comprises a mixed ester or homo-ester. Suitable fatty acids may vary both in alkyl chain length and in degree of unsaturation. The fatty acid is preferably selected from the group consisting of lauric acid, myristic acid, palmitic acid, stearic acid and mixtures thereof.

[0051] Sucrose fatty acid esters can also be mixtures of different compounds, meaning having a different degree of substitution or a mixture of different types of fatty acids, or both. Sucrose esters are available with a wide range of HLB values which are controlled by the degree of esterification and the type of fatty acid used. Suitable suppliers are Mitsubishi-Kagaku Foods Corporation (Tokyo, Japan) and Sisterna BV (Roosendaal, The Netherlands). Sucrose fatty acid esters are also known in Europe as E473.

[0052] Sorbitan fatty acid esters are esters of sorbitan and one or more fatty acids, with a variation in type of fatty acids and number of fatty acid residues per sorbitan moiety, leading to a variety of HLB values. These surfactants are available under the tradename Span, from Croda Europe Ltd. (Gouda, Netherlands).

[0053] Monoglyceride of a fatty acid is a common emulsifier, which is prepared by reacting glycerol with a vegetable oil or with fatty acids. The type of vegetable oil, the degree of saturation of the fatty acids, and the type of fatty acids influence their properties. Preferably, in case the surfactant comprises a monoglyceride of a fatty acid, the HLB value ranges from 2 to 11 , more preferred from 3 to 11 , more preferred from 4 to 11 , and more preferred from 4 to 8. Preferably the monoglyceride of a fatty acid comprises monoglycerides which have been prepared from palm oil. Such surfactant is available from DuPont Danisco as Dimodan P. Most preferred the monoglyceride of a fatty acid comprises an unsaturated monoglyceride. More preferred the monoglyceride is based on sunflower oil or rapeseed oil, more preferred sunflower oil. Preferably, after lecithin and the monoglyceride have been dispersed in the oil, the coating composition is centrifuged before being applied to the container. A suitable monoglyceride for this purpose is Dimodan U / J ex DuPont Danisco (Copenhagen, Denmark). Oil-in-Water Emulsified Food Composition

[0054] The packaged emulsified food product comprises the container as described above and contains an oil-in-water emulsified food composition in the chamber, wherein the oil-in-water emulsified food composition comprises:

[0055] • vegetable oil in an amount of Y% by weight of the oil-in-water emulsified composition,

[0056] • water, and

[0057] • plant-based emulsifier comprising octenyl succinic anhydride modified starch, plant protein or a combination thereof in an amount of Z% by weight of the oil-in-water emulsified composition.

[0058] Examples of oil-in-water emulsified food compositions encompassed by the present invention include semi-solid emulsified sauces, such as mayonnaise, and mayonnaise-like emulsions, hummus, aioli. Other semi-solid oil-in-water emulsified food composition include food concentrates in emulsified form which upon dilution with water (or aqueous products e.g. fruit or vegetable juices, vinegar, wine, etc.) give soups, sauces, or liquid dressings that can be in emulsified form. Preferably, the food composition is a mayonnaise or a mayonnaise-like product, such as a low-oil mayonnaise and / or egg-less mayonnaise.

[0059] Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment with other foods. Mayonnaise is a stable water-continuous emulsion of typically vegetable oil, egg yolk and either vinegar or lemon juice. In many countries the term mayonnaise may only be used in case the emulsion conforms to the “standard of identity”, which defines the composition of a mayonnaise. For example, the standard of identity may define a minimum oil level, and a minimum egg yolk amount. However, in the present context, mayonnaise-like products having e.g. oil levels lower than defined in a standard of identity or not containing egg yolk are in the scope of the present invention. In the art, this kind of products may contain thickeners like starch to stabilise the aqueous phase. Mayonnaises and mayonnaise-like products may vary in colour, and are generally white, cream-coloured, or pale yellow. The texture may range from light creamy to thick. Generally, mayonnaise and mayonnaise-like products are semi-solid. Mayonnaises in the context of the present invention do not necessarily need to conform to a standard of identity in any country.

[0060] The oil-in-water emulsified food composition is preferably free from animal products and preferably a plant-based composition suitable for consumers that appreciate vegan products. Accordingly, the composition comprises vegetable oil. Vegetable oil is preferably present in an amount (V) of from vegetable oil is from 5 to 82% by weight of the oil-in-water emulsified composition, more preferably from 10 to 65%, even more preferably from 20 to 60%, and most preferably from 30 to 57% by weight of the emulsified food composition. Animal derived fat, such as milkfat or butter is preferably absent from the emulsified food composition.

[0061] Vegetable oil is known in the art, and includes oils derived from e.g. plants, such as from for example nuts or seeds from plants. In the context of this invention, ‘vegetable oil’ also includes oil from algae. Preferred oils for use in the context of this invention are vegetable oils which are liquid at 20 °C, preferably, which are liquid at 5°C. Preferably the oil comprises an oil selected from the group consisting of sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils. Most preferred are oil is soybean oil or rapeseed oil or sunflower oil or a combination thereof.

[0062] The emulsified food composition of the invention comprises water. The total amount of water in the composition is preferably of from 15 to 96% by weight of the oil-in-water emulsified food composition, more preferably of from 30 to 90% by weight of the oil-in-water emulsified composition, most preferably from 35 to 70%. “Total amount of water” includes water originating from water-containing ingredients.

[0063] The oil-in-water emulsified food composition comprises an oil-in-water plant-based emulsifier. The plant-based emulsifier is preferably present in an amount (Z) of from 0.1 to 15% by weight of the oil-in-water emulsified food composition, more preferably 0.2 to 12 wt%, even more preferably of from 0.3 to 5 wt%. The emulsifier serves to stably disperse oil droplets in the continuous aqueous phase of an oil-in-water emulsion.

[0064] The composition of the invention comprises octenyl succinic anhydride modified starch or plant protein as the emulsifier.

[0065] OSA-modified starch is European food additive E1450. OSA-modified starch is preferably present in an amount of from 0.3 to 5% by weight of the emulsified food composition, more preferably of from 0.5 to 2 wt%. This emulsifier is available commercially as for example N-creamer 46, ex Ingredion Inc. (Westchester, IL, USA).

[0066] Preferably plant protein is present in the composition in an amount of from 0.3 to 5 wt%, based on the weight of the emulsified food composition. More preferably, the amount of plant protein is of between 0.5 and 2.5 wt%, even more preferably of between 0.7 and 1.5 wt%, based on the weight of the emulsified food composition. An amount for example may be preferred of more than 0.5 wt%. An amount may be preferred of less than 1.1 wt%, based on the weight of the emulsified food composition.

[0067] The plant protein is preferably selected from the group consisting of pulse protein, oil seed protein, algal protein, potato protein and mixtures thereof. Preferably the plant protein is pulse or potato protein. Pulse is the family of Fabaceae.

[0068] Pulse protein is preferably selected from the group consisting of pea protein, lentil protein, chickpea protein, lupin protein, faba bean protein, soy protein and mixtures thereof. It can however be preferred that the emulsified food composition does not comprise soy protein. More preferably, pulse protein is selected from the group consisting of pea protein, chickpea protein, lentil protein, soy protein and mixtures thereof. Even more preferably pulse protein is selected from the group consisting of pea protein, chickpea protein and mixtures thereof. Most preferred, the pulse protein is pea protein (pisum sativum). Pulse protein is preferably present in a total amount of from 0.01 to 2 wt%, more preferably in an amount of from 0.03 to 1.5 wt%, based on the weight of the oil-in-water emulsified food composition.

[0069] Oil seed protein is preferably selected from the group consisting of rape seed protein, canola protein, sunflower protein, and mixtures thereof, preferably is rape seed protein.

[0070] Preferably, the plant protein is derived from one of the group consisting of soybeans, corn, pea, chickpea, canola, sunflower, sorghum, rice, faba, amaranth, potato, tapioca, arrowroot, canna, lupin, rape, wheat, oats, rye, barley, soy, potato, mung, algae, and mixtures thereof. More preferably, the emulsifier is plant protein and selected from the group consisting of potato protein, pea protein, chickpea protein, faba bean protein, sunflower protein, soy protein and mixtures thereof. Even more preferably, the protein is selected from the group consisting of soy or pea or faba bean or potato protein.

[0071] The oil-in-water emulsified food composition preferably may comprise a source of such protein and the protein may be added in the form of source of protein, such as a protein isolate (e.g. the globulin fraction or albumin fraction or both), protein hydrolysate, protein concentrate, extract (like aquafaba), flour and combinations thereof.

[0072] More preferably, the emulsifier is selected from the group consisting of potato protein, algae protein, pulse proteins, OSA-modified starch and mixtures thereof. Proteinaceous emulsifier such as algae protein and pulse protein, are preferably present in a total amount of from 0.01 to 2 wt%, more preferably in an amount of from 0.03 to 1.5 wt%, based on the weight of the oil in water emulsified food composition. Even more preferably, the emulsifier is selected from the group consisting of OSA-modified starch, pea protein, soybean protein, chickpea protein, lentil protein, fava bean, and mixtures thereof.

[0073] Most preferably, the emulsifier is OSA-modified starch. OSA-modified starch is preferably present in an amount of from 0.2 to 5 wt%, preferably from 0.5 to 2 wt%, based on the weight of the emulsified food composition.

[0074] The oil-in-water emulsified food composition of is preferably free from egg-derived emulsifier, and preferably free from dairy protein. It is preferably free from egg yolk, enzyme-modified egg-yolk or egg-derived lecithin. It is preferably free from whey protein or casein. In this way a vegan oil-in-water emulsion can be created without ingredients from animal origin. Preferably the oil-in-water emulsified food composition is substantially free from animal-derived ingredients.

[0075] The oil-in-water emulsified food composition preferably has a pH ranging from 2.5 to 7.5, more preferably ranging from 3.5 to 6.5, even more preferably ranging from 3.5 to 4.5.

[0076] Preferably the oil-in-water emulsified food composition 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, preferably from 0.1% to 1% by weight of the oil-in-water emulsified food composition.

[0077] Accordingly, the oil-in-water emulsified food composition preferably comprises acidulant. Acidulant is preferably selected from the group consisting of acetic acid, citric acid, lactic acid, sorbic acid and mixtures thereof. The composition preferably comprises acetic acid. Acetic acid is preferably present in an amount of more than 50 wt%, more preferably more than 80 wt%, even more preferably more than 90 wt%, even more preferably more than 95 wt% based on the weight of the total amount of acid in the oil-in-water emulsified food composition. The acetic acid may typically be added in the form of vinegar. Hence, the oil-in-water emulsified food composition preferably comprises vinegar.

[0078] It may be preferred, that the oil-in-water emulsified food composition contains additionally other ingredients than already specifically mentioned in here. For example, it may be preferred, that the oil-in-water emulsified food composition contains plant material in the form of herbs and / or spices. In case such ingredients are present in the oil-in-water emulsified food composition, then generally their total concentration is at least 0.1% by weight, and preferably maximally 10% by weight, preferably maximally 5% by weight of the oil-in-water emulsified food composition.

[0079] The oil-in-water emulsified food composition of the invention may comprise sugar. High levels are not desired. Sugar may be present in an amount of from 0.1 to 15 wt%, preferably of from 0.3 to 12 wt%, even more preferably of from 0.4 to 10 wt%, most preferably of from 0.5 to 8 wt%, based on the weight of the oil-in-water emulsified food composition.

[0080] Total alkaline metal salt, preferably sodium chloride, may be present in an amount of from 0.1 to 5 wt%, preferably from 0.15 to 4 wt%, or more preferably of from 0.2 to 3 wt%, based on the weight of the oil-in-water emulsified food composition.

[0081] The oil-in-water emulsified food composition may comprise mustard, e.g. as a flavour compound. Mustard may be present for example in an amount of from 0.5 to 10 wt%, more preferably 1 to 9 wt%, even more preferably 2 to 8 wt%, even more preferably of from 3 to 7 wt% by weight of the oil-in-water emulsified food composition.

[0082] It can be preferred, that hydrocolloid texturisers apart from OSA-modified starch are present, such as for example xanthan gum or guar gum, or dietary fibers (e.g. citrus fibre).

[0083] Alternatively, it is preferred, that the oil-in-water emulsified food composition does not contain hydrocolloid texturiser other than the OSA modified starch. Preferably the oil-in-water emulsified food composting is free from xanthan gum or guar gum, more preferably it is free from both. It may be preferred, that the OSA-modified starch is the only hydrocolloid texturiser in the oil-in-water emulsified food composition. It could however be preferred that starch- based texturiser is present, preferably selected from the group consisting of native starch, chemically modified starch or physically modified starch.

[0084] Accordingly, the oil-in-water emulsified food composition may comprise preferably native starch, chemically modified starch or physically modified starch, more preferably native starch or physically modified starch, in an amount of from 0.1 to 10 wt%, preferably of from 1 to 5 wt%, more preferably of from 2 to 4 wt%, based on the weight of the water phase of the oil-in- water emulsified food composition. The water phase includes all water-soluble components in the oil-in-water emulsified food composition and the water. Native starch is starch that is not modified chemically or physically. Native starch or physically modified starch is preferably selected from the group consisting of corn starch, potato starch, tapioca starch, rice starch, wheat starch, pea starch and mixtures thereof. Preferably the non-modified starch or chemically modified starch or physically modified starch, preferably native starch or physically modified starch, is corn starch, potato starch, wheat starch, or rice starch. Even more preferably the non-modified starch, chemically modified starch or physically modified starch, preferably native starch or physically modified starch, is waxy corn starch, waxy wheat starch, waxy potato starch, or waxy rice starch. Most preferably, the non-modified starch, chemically or physically modified starch, preferably native starch or physically modified starch, is waxy corn or waxy rice starch. Native starch may preferably be added in the form of starch or flour.

[0085] Although the oil-in-water emulsified food composition may be referred to herein as a “viscous liquid”, it will often have the rheological properties of a semi-solid. Such is known typically from traditional mayonnaise compositions with high oil level (e.g. 78% oil). The rheological properties of the oil-in-water emulsified food composition can be expressed in Stevens Value (in grams) and / or as elastic property. The Stevens Value (in grams), especially for mayonnaise and mayonnaise -like compositions, is preferably from 80 g to 400 g, preferably of from 80 g to 200 g, even more preferably 100 g to 200 g, or even 100 g to 150 g, as measured at 20 °C. The Stevens value is determined using a Stevens LFRA Texture Analyser (ex Brookfield Viscometers Ltd., UK) with a maximum load / measuring range of 1000 grams, and applying a penetration test of 25 mm using a grid, at 2 mm per second penetration rate, in a cup having a diameter of 65 mm, that contains the emulsion; wherein the grid comprises square openings of approximately 3x3 mm, is made up of wire with a thickness of approximately 1 mm, and has a diameter of 40 mm. Preferably the grid comprises square openings of 3x3 mm, is made up of wire with a thickness of 1 mm, and has a diameter of 40 mm. Such method has been described for example in WO 2015 / 086223 A1.

[0086] The preferred oil-in-water emulsified food composition can be prepared using any common method. Generally such emulsion is prepared by first mixing water, emulsifier, preferably acid and other water-soluble or dispersible compounds in a stirred vessel. Secondly oil is added to the mixture while stirring. Subsequently, the mixture can be homogenised to create an oil-in- water emulsion, wherein preferably the oil droplets have a volume weighted mean droplet size □3,3 of less than 10 micrometer, preferably ranging from 0.3 to 10 micrometer, preferably from 0.5 to 8 micrometer. Preferably the oil droplets of the emulsion have a volume weighted geometric mean droplet size Ds.sof less than 6 micrometer. Typically, 80 to 100% of the total volume of the oil droplets contained in the present oil-in-water emulsified food composition have a diameter of less than 15 micrometer, more preferably a diameter ranging from 0.5 to 10 micrometer. The homogenisation may be done using a conventional mixer for preparing oil- in-water emulsions, such as a colloid mill, or another mill as described in WO 02 / 069737 A2. A suitable supplier of such emulsification equipment is Charles Ross & Son Company, (Hauppauge, New York, USA). Owing to the presence of the coating composition, the oil-in-water emulsified food composition can be evacuated from the container leaving little residue. Preferably the net product leftover residue of oil-in-water emulsified food composition after evacuating the container is less than 16 wt%, more preferably less than 12 wt%, even more preferably less than 8% and most preferably from 0.1 to 4 wt% measured by weighing the full container and the container after evacuation of the container, and deducing the weight of the clean container, and expressing the left over as a weight percentage based on the weight of the oil-in-water emulsified food composition in the full container.

[0087] Ratios R1 and R2

[0088] The present inventors have found that the concentration of lecithin in the coating composition ( ), the concentration of oil in the oil-in-water emulsified composition (V) and the concentration of plant-based emulsifier (Z) in the oil-in-water emulsified composition interact in a complex manner to determine whether an acceptable product can be provided (i.e. in terms of efficiency of evacuation and stability of the emulsified composition). In particular, the present inventors have found that the forgoing amounts should be controlled such that at least one of the following conditions is met:

[0089] (i) a weight ratio (R1) of the amount of vegetable oil in the oil-in-water emulsified food composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition is less than 65;

[0090] (ii) a ratio (R2) of the amount of lecithin in the coating composition to the amount of plantbased emulsifier in the oil-in-water emulsified composition is less than 0.3.

[0091] The weight ratio R1 = Y I Z.

[0092] The weight ratio R2 = X I Z.

[0093] Preferably R1 in condition (i) is less than 60, most preferably R1 is less than 55. Preferably R1 is greater than 5, more preferably greater than 10.

[0094] Preferably R2 in condition (ii) is less than 0.2, most preferably less than 0.15. Preferably R2 is greater than 0.001, more preferably greater than 0.01.

[0095] Method for Preparation of Packaged Emulsified Food Product

[0096] The packaged emulsified food product as described above is preferably prepared using a method comprising the steps of: a) providing a container comprising an outlet and walls having an inner surface defining a chamber; b) coating the inner surface of the container with the coating composition; and c) at least partly filling the container from step (b) with the oil-in-water-emulsified food composition.

[0097] The coating of the inside of the container may be done by any suitable method, for example using methods as described in US 2008 / 0283483 A2 and / or in WO 2014 / 187725 A1. The coating composition is typically prepared by mixing oil and the surfactant to disperse and / or dissolve the surfactant in the oil. The coating composition may be pumped through a duct to a nozzle which sprays the oil onto the inner surface of the container, until the internal surface is at least partly or nearly completely or even completely covered by a layer of coating composition. The nozzle may move relative to the container, to enable more complete coverage of the inner surface. In case the layer of the coating composition is too thick, the container may be drained so that excess coating composition is removed from the container. In such case a thin layer of coating composition will remain to be present on the internal wall of the container.

[0098] In step (c) the at least partly filling of the container is carried out after the container has been coated. In practice the containers will be coated in line with the filling machine, which means that generally the containers will be filled with an emulsified food composition as soon as possible after coating, within a period ranging from 1 second to 2 hours. Preferably the time period between finishing step (b) and starting step (c) ranges from 1 second to 1 hour. In case of longer waiting times than 2 hours between coating and filling of the packaging, that risk is increased that the oil which is in the coating composition may drip from the internal wall and accumulate in the container, or flow out of the container. This may lead to parts of the internal wall to become uncoated.

[0099] As used herein the term “comprising” encompasses the terms “consisting essentially of’ and “consisting of”. Where the term “comprising” is used, the listed steps or options need not be exhaustive. Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

[0100] Unless otherwise specified, numerical ranges expressed in the format "from x to y" are understood to include x and y. In specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount. All percentages and ratios contained herein are calculated by weight unless otherwise indicated.

[0101] The various features of the present invention referred to in individual sections above apply, as appropriate, to other sections mutatis mutandis. Consequently features specified for the emulsified food product may be combined with features specified for the method and vice versa.

[0102] The following examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse.

[0103] Examples

[0104] Ingredients

[0105] Rapeseed oil (fully refined, not hydrogenated), water, spirit vinegar (12% Acetic acid), hydrocolloid texturizer: modified potato starch (amylose-free, ex Royal Avebe U.A), sugar, salt, emulsifier: OSA-modified starch (N-creamer®, ex Ingredion), lemon juice concentrate (40 Brix), flavouring, colourant, hydrocolloid texturizer: xanthan gum (ex Jungbunzlauer International AG), calcium disodium EDTA, high oleic sunflower oil, sunflower lecithin (Emulpur® SF, ex Cargill) and monoglyceride (Dimodan® U / J, ex Danisco) were all obtained from commercial sources in the Netherlands.

[0106] Method

[0107] Oil in water emulsified food compositions were prepared with various amounts of oil-in-water emulsifier using the above ingredients in the amounts shown in Table 1.

[0108] TABLE 1 The above-mentioned oil in water emulsified food compositions were prepared by a process comprising the following steps:

[0109] Oil phase preparation by dissolving the flavouring (but not the lemon juice concentrate) and colouring in the oil using a stirred tank.

[0110] - Xanthan gum powder is mixed with the OSA-modified starch, potato starch, sugar, salt and Calcium disodium EDTA powders. Vinegar and Lemon juice concentrate are added to the water. The powder mixture is added to the water whilst stirring. This is the aqueous phase.

[0111] The aqueous phase is heated to 85 °C for pasteurization and kept for 5 minutes at 85°C and subsequent cooled to 25 °C.

[0112] The oil phase is mixed into the aqueous phase in a stirred vessel providing sufficient shear to prepare a coarse oil-in-water emulsion.

[0113] The coarse emulsion was then homogenized at high shear using either a Silverson mixer or a Ross mill until a typical mayonnaise consistency was reached.

[0114] Fill and close the bottles. 247 g of mayonnaise is dosed in a bottle with a nominal filling volume of 250ml.

[0115] In case of coated bottles, a coating film is applied just before filling (about 0.002 g / cm2on inner surface), which can be suitably done as described for example in EP3237506B1.

[0116] Process for making the coating composition:

[0117] The coating composition was prepared as follows:

[0118] For the preparation of coating composition mixes, a stock solution (2.5% lecithin powder and 1% monoglyceride in high oleic sunflower oil) and a diluting oil (1% monoglyceride in high oleic sunflower oil) were mixed with gentle stirring at room temperature in the required ratios to provide the compositions specified in Table 2 below.

[0119] Preparation stock solution

[0120] For preparation of the stock solution 1737 grams of high oleic sunflower oil was heated to 50 °C. Next 18 grams of monoglyceride was added and mixture was stirred using a magnetic stirrer. After the monoglyceride was dissolved, 45 grams of sunflower lecithin powder was added and stirred for 4 hours at 50 °C to dissolve the lecithin powder. The resulting mixture was allowed to cool down to room temperature and then centrifuged at 10,000 g-force for 30 minutes at 20 °C and decanted to separate the clear stock oil phase from the sediment. Preparation diluting oil

[0121] For preparation of the diluting oil 1782 grams of high oleic sunflower oil was heated to 50 °C. Next 18 grams of monoglyceride was added and the mixture was stirred using a magnetic stirrer to dissolve the monoglyceride. The resulting diluting oil mixture was allowed to cool down to room temperature.

[0122] Method to measure the reduction in leftovers:

[0123] After a minimum of one week maturation (at ambient, ca.20 °C), the product is expelled from the bottles in two steps:

[0124] Step 1. Squeeze the bottle without permanently deforming the bottle. This is done by gently shaking by hand (a single vertical shake of about 10 cm with the outlet downwards) and squeezing until no reasonable amount of product can be expelled and / or splattering occurs. Relax grip on the bottle to allow it to return to its original shape and air to enter. Repeat until only sputtering occurs. The bottles are kept top down for 24 hrs (at 20 °C).

[0125] Step 2A. After 24hrs, the cap is opened and the bottle is squeezed by hand without shaking until no more product can be expelled.

[0126] Step 2B. Subsequently (to simulate consumer shaking), the bottle is banged (cap down) on the table from 10-centimeter height for 3 times and squeezed by hand until no more product can be expelled. Step 2B is repeated to a total of 5 times.

[0127] By weighing the bottle at the start and at the end of the product evacuation test, and by deducting the empty packaging weight, the net product leftovers can be calculated and expressed as number of portions (with a single portion being 15 g).

[0128] Method to measure the product stability:

[0129] An accelerated stability test was performed by placing the samples in a temperature-controlled room with temperature set to 30 °C. The samples were placed with their cap up, and stored for at least 3 weeks.

[0130] The quality of the product was judged based on visual observations of a noticeable amount of oil released due to the product destabilisation during the accelerated stability test. This involved first placing the container with the cap down. Then 1 - 3 portion of product was squeezed out to create more space for the product to flow in the bottle. The bottle, still with cap down was tilted several times to allow product to detach and flow down to the area of the cap. If the coating keeps the product stable, it allows product to detach and slide down the bottle. If the coating mix destabilises the product a significant visual amount of oil is seen to float / reside between the product and the pack.

[0131] Results

[0132] All samples where a coating composition was applied had very low levels (less than 2 portion) of leftovers whereas the uncoated samples had more than 3 portions of leftovers.

[0133] The results regarding stability are shown in Table 2.

[0134] TABLE 2

[0135] Conclusion

[0136] Coating of bottles ensured that more complete evacuation (lower level of leftovers) could be achieved. The data in Table 2, however, shows that the amount of OSA-modified starch emulsifier in the emulsified food and the amount of lecithin in the coating composition should be carefully controlled to ensure product stability. In particular where the ratio R1 was greater than 65 (samples 5, 6, A, B and C) only samples wherein the ratio R2 was less than 0.3 (Samples 5 and 6) were stable.

Claims

CLAIMS1. A packaged emulsified food product comprising a container and an oil-in-water emulsified composition, wherein: the container comprises an outlet and walls having an inner surface defining a chamber, wherein at least part of the inner surface of the container is coated with a coating composition comprising oil containing a surfactant having a HLB-value ranging from 1 to 12 at a concentration ranging from 0.0001 to 5% by weight of the coating composition, and wherein the surfactant comprises lecithin in an amount (X) of from 0.0001 to 3% by weight of the coating composition; and the oil-in-water emulsified composition is contained within the chamber and comprises:• vegetable oil in an amount of Y% by weight of the oil-in-water emulsified composition,• water, and• plant-based emulsifier comprising octenyl succinic anhydride modified starch, plant protein or a combination thereof in an amount of Z% by weight of the oil-in-water emulsified composition; wherein packaged emulsified food product meets at least one of the following conditions ((i) and I or (ii)):(i) the weight ratio (R1) of the amount of vegetable oil in the oil-in-water emulsified food composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (Y I Z) is less than 65, preferably less than 60;(ii) the weight ratio (R2) of the amount of lecithin in the coating composition to the amount of plant-based emulsifier in the oil-in-water emulsified composition (X / Z) is less than 0.3, preferably less than 0.2.

2. The packaged emulsified food product as claimed in claim 1, wherein the amount (V) of vegetable oil is from 5 to 65% by weight of the oil-in-water emulsified composition.

3. The packaged emulsified food product as claimed in claim 2, wherein the amount (V) of vegetable oil is from 10 to 60% by weight of the oil-in-water emulsified composition.

4. The packaged emulsified food product as claimed in any one of claims 1 to 3, wherein the surfactant comprises lecithin in an amount ( ) of from 0.001 to 2% by weight of the coating composition.

5. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the amount (Z) of plant-based emulsifier is from 0.1 to 15% by weight of the oil-in- water emulsified food composition, more preferably 0.2 to 12%.

6. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the surfactant comprises one or more compounds selected from monoglycerides of a fatty acid, sucrose fatty acid esters, and sorbitan fatty acid esters, preferably monoglycerides of a fatty acid.

7. The packaged emulsified food product as claimed in claim 6, wherein the surfactant comprises the one or more compounds selected from monoglycerides of a fatty acid, sucrose fatty acid esters, and sorbitan fatty acid esters in a total amount of from 0.1 to 4% by weight of the coating composition, preferably from 0.2 to 2%.

8. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the lecithin originates from soya, sunflower, canola or egg, or from any combination of these, preferably from soya, sunflower, canola or from any combination of these.

9. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the inner surface of the wall of the container comprises polyethylene terephthalate.

10. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the emulsifier comprises octenyl succinic anhydride modified starch, preferably wherein the emulsifier comprises octenyl succinic anhydride modified starch in an amount of from 0.3 to 5% by weight of the oil-in-water emulsified composition.

11. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the emulsifier comprises plant protein selected from pulse protein (preferably pea protein, faba bean protein, lentil protein, chickpea protein or soy protein), potato protein, algal protein, and combinations thereof; preferably wherein the plant protein is pea protein, faba bean protein or soy protein.

12. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the oil-in-water emulsified composition comprises the water in an amount of from 30 to 90% by weight of the oil-in-water emulsified composition, preferably from 35 to 70%.

13. The packaged emulsified food product as claimed in any one of the preceding claims, wherein the net product leftover residue of oil-in-water emulsified food composition afterevacuating the container is less than 16 wt%, preferably less than 12 wt%, measured by weighing the full container and the container after evacuation of the container, and deducing the weight of the clean container, and expressing the left over as a weight percentage based on the weight of the oil-in-water emulsified food composition in the full container.

14. A method for preparation of a packaged emulsified food product according to any one of the preceding claims, comprising the steps of: a) providing a container comprising an outlet and walls having an inner surface defining a chamber; b) coating the inner surface of the container with the coating composition; and c) at least partly filling the container from step (b) with the oil-in-water-emulsified food composition.

15. The method as claimed in claim 14 wherein the time period between finishing step (b) and starting step (c) ranges from 1 second to 2 hours.

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