Baking mixture comprising micropowdered fat

Abstract

The present invention relates to a baking mixture comprising micropowdered fat for preparing different food products. The purpose of this product is to provide a baking mixture comprising palm oil in a minimum amount of 60% w / w and other ingredients compatible with a ketogenic diet. The composition was specifically designed to prepare a wide range of ketogenic food products, such as brownies, waffles and arepas.

Description

[0001] Micro-sprayed fat-based baking mix

[0002] TECHNICAL FIELD

[0003] This development is in the field of food compositions, especially high-fat food compositions compatible with a ketogenic diet. Specifically, the development is aimed at a micropulverized fat-based baking mix for making various food products, such as brownies, waffles, and arepas.

[0004] DESCRIPTION OF THE STATE OF THE ART

[0005] The ketogenic diet has been widely documented and recognized for its effectiveness in reducing seizure frequency and severity in people with epilepsy, particularly in cases where seizures are not adequately controlled with antiepileptic medications. This diet is characterized by a high fat content, a moderate protein intake, and a low carbohydrate content, seeking to induce and maintain a state of ketosis in the body, where fats, rather than carbohydrates, are used as the primary source of energy. Furthermore, in the field of obesity and endocrine-metabolic diseases, ketogenic diets are intended for weight loss and induce ketosis primarily through calorie restriction.

[0006] The state of the art reveals various food compositions and products developed to support the implementation of the ketogenic diet. However, there is an unmet need for versatile and nutritious food products specifically designed to meet the dietary needs of people with epilepsy or obesity following a ketogenic diet. Although fat-based formulations have been proposed for consumption in ketogenic diets, they do not always meet expectations in terms of taste, texture, or applicability in a variety of food products that resemble those of a conventional diet.

[0007] Most commercially available alternatives focus on supplements or finished products, leaving a gap in versatile ingredients that allow consumers to prepare a wide range of foods tailored to their personal preferences and specific dietary needs. Particularly on the market are almond-based flour mixes for making pancakes, waffles, brownies, ice cream, and cookies.

[0008] Products are also described in patents, for example, JP2023030751 discloses a bakery dough for making layered bakery products, wherein the dough uses a rolled fat composition, which requires that it have such hardness that the composition does not knead homogeneously into the dough when the composition is mixed with the dough. On the other hand, CN111670926 discloses a premixed flour composition for a ketogenic cupcake preparation, wherein the composition contains powdered butter microcapsules and powdered medium-chain triglyceride microcapsules.

[0009] The present development proposes the use of palm oil as the main ingredient in a micropulverized fat-based baking mix for ketogenic diets. Palm oil has not been fully exploited in the state of the art, despite its advantages in terms of fatty acid profile, stability, and organoleptic properties, which can significantly improve the quality and acceptability of ketogenic food products. In this context, the present invention proposes a baking mix based on palm oil and other ingredients compatible with the ketogenic diet. Specifically, this mix is ​​designed for the production of a wide range of food products, such as brownies, waffles, and arepas.

[0010] The micropulverized fat-based baking mix developed here not only seeks to meet the dietary needs of individuals with epilepsy or obesity, but also to improve the eating experience by allowing the creation of nutritious products similar to those of a conventional diet. This facilitates long-term adherence to the ketogenic diet, with the goal of offering a dietary alternative that contributes to the management and control of these or other conditions.

[0011] BRIEF DESCRIPTION The present development relates to a baking mix based on micropulverized fat for the production of different food products. Said baking mix comprises palm vegetable fat in a minimum amount of 60% w / w, glyceryl monooleate, potassium carbonate, milk proteins, a structure stabilizer and a mixture of tocopherols. More particularly, the baking mix comprises palm vegetable fat in an amount of 60% to 90%.

[0012] Additionally, the baking mix may include ingredients such as baking powder, sweeteners, flavorings, psyllium (plantain), or mixtures thereof. Micropulverized fat-based baking mixes are used for the production of food products such as brownies, waffles, or arepas.

[0013] DETAILED DESCRIPTION

[0014] For the purposes of this document, all percentages below are in % w / w, unless otherwise expressly stated. "About" refers to a difference of at least ±5%.

[0015] Micropulverized fat-based baking mix

[0016] The present development is directed toward a baking mix based on micropulverized fat. A "baking mix based on micropulverized fat" is understood to be a composition suitable for the preparation of various baked goods. The micropulverized composition has as its main ingredient a fat core based on palm oil or vegetable palm fat.

[0017] As mentioned above, on a ketogenic diet, the percentage of fat in daily intake is significantly higher compared to protein and carbohydrates. Therefore, the baking mix in this development contains: palm oil in a minimum amount of 60% w / w, a stabilizing system, and milk proteins.

[0018] For the purposes of the present invention, the baking mix has a minimum amount of 60% w / w vegetable fat, particularly palm vegetable fat. Said palm vegetable fat is micropulverized together with the other ingredients of the composition. In one embodiment, the baking mix of the present invention has an amount of palm vegetable fat of greater than 50%, at least 60%, about 60%, between 60 and 99%, between 60 and 95%, between 60 and 90%, between 60 and 85%, between 65 and 85%, greater than 70%, between 70 and 85%, between 70 and 80%, up to 90%, and preferably between 65 and 85%.

[0019] Additionally, for the purposes of this development, the micropulverized fat-based baking mix of this development has a maximum moisture content of 5%, preferably between 0 and 4%, more preferably between 0 and 3%. To obtain the micropulverized fat-based baking mix, it undergoes a drying process using spray drying until it reaches a maximum moisture content of 5%. This procedure is explained in detail below.

[0020] In addition to palm oil, the micropulverized fat-based baking mix of the present development includes components that include, but are not limited to:

[0021] - milk proteins; and

[0022] - a stabilizing system comprising a non-ionic surfactant, an acidity regulator, a structure stabilizer and an antioxidant.

[0023] Milk proteins

[0024] The micropulverized fat-based baking mix in this composition has milk proteins as a protein source, a component that is essential in ketogenic diets.

[0025] Proteins play a role in maintaining muscle mass, metabolic and enzymatic functions, and appetite control, which is crucial for maintaining states of ketosis. For the purposes of the present invention, milk proteins are selected from the group comprising, but not limited to, sodium caseinate, skim milk powder, whey protein, milk protein concentrate, whey protein isolate, whey protein hydrolyzate, micellar casein, calcium caseinate, whole milk powder, milk protein isolate. In a preferred embodiment, the milk proteins are selected from the group comprising sodium caseinate, skim milk powder, whey protein, and milk protein concentrate.

[0026] In one embodiment, the milk proteins are present in the baking mix in an amount of about 45%, up to 42%, between 2 and 30%, between 3 and 25%, between 4 and 22%, between 5 and 20%, between 6 and 18%, or between 8 and 16%. In a preferred embodiment, the milk proteins are present in the mixture in an amount of between 5% and 20%.

[0027] In one embodiment, the milk proteins are sodium caseinate between 1 and 12%, preferably between 5 and 10%; skim milk powder between 1 and 10%, preferably between 4 and 6%; whey protein between 1 and 10%, preferably between 3 and 5%; and milk protein concentrate between 1 and 10%, preferably between 3 and 5%.

[0028] Stabilizing system

[0029] In particular, the micropulverized fat-based baking mix of the present development requires a stabilizing system comprising a non-ionic surfactant, an acidity regulator, a structure stabilizer and an antioxidant, which are described below.

[0030] For the purposes of the present development, the nonionic surfactant of the stabilizing system of the present composition is glyceryl monooleate, which acts as an emulsifying and stabilizing agent. Additionally, it was found that the glyceryl monooleate in the composition contributes to the quality and texture of the baked products obtained with the composition of the present development. The glyceryl monooleate is present in the composition in an amount between 1 and 10%, between 1 and 8%, between 1 and 7%, between 1 and 6%, between 1 and 5%, between 2 and 8%, between 2 and 6%, or preferably between 2 and 5%.

[0031] Additionally, the stabilizing system of the micropulverized fat-based baking mix of the present development comprises potassium carbonate as an acidity regulator. Additionally, potassium carbonate acts as a leavening agent in the composition, thereby also contributing to the quality and texture of the baked goods obtained with the composition of the present development. Potassium carbonate is present in the composition in amounts between 0.1 and 10%, between 1 and 8%, between 1 and 7%, between 1 and 6%, between 1 and 5%, between 1 and 4%, between 2 and 8%, between 2 and 6%, or between 2 and 4%.

[0032] Additionally, the micropulverized fat-based baking mix comprises a structural stabilizer. For the purposes of this invention, "structural stabilizer" is understood to be a stabilizer that contributes to maintaining the cohesion and shape of the final product. In this case, the structural stabilizer is selected from the group comprising gum arabic, xanthan gum, guar gum, carrageenan, sodium alginate, carboxymethylcellulose, tragacanth gum, locust bean gum, or mixtures thereof. In a preferred embodiment, the structural stabilizer is gum arabic.

[0033] The structure stabilizer is present in the composition in an amount between 1 and 10%, between 1 and 8%, between 1 and 7%, between 1 and 6%, between 1 and 5%, between 1 and 4%, between 2 and 8%, between 2 and 6%, between 2 and 4%, preferably between 2 and 4%. In a preferred embodiment, the structure stabilizer is gum arabic in an amount between 1 and 10%, between 1 and 8%, between 1 and 7%, between 1 and 6%, between 1 and 5%, between 1 and 4%, between 2 and 8%, between 2 and 6%, between 2 and 4%, preferably between 1 and 2%.

[0034] An important component of the micropulverized fat-based baking mix of the present application is the antioxidant, which for the purposes of the present application is a mixture of tocopherols (vitamin E). The role of the mixture of tocopherols, as part of the stabilizing system of the composition, is essential to prevent rancidity that negatively affects the quality and shelf life of food products. For the purposes of the present development, the mixture of tocopherols is a mixture of alpha, beta, gamma and delta-tocopherols. The mixture of tocopherols is present in the composition in an amount less than 1%, between 0.001 and 0.5%, between 0.01 and 0.5%, between 0.01 and 0.4%, between 0.01 and 0.2%, between 0.02 and 0.2%, between 0.02 and 0.1%, preferably between 0.05 and 0.1%.

[0035] In a preferred embodiment, the stabilizing system of the micropulverized fat-based baking mix of the present application comprises a mixture of glyceryl monooleate, potassium carbonate, a structure stabilizer, and a mixture of tocopherols. The stabilizing system is present in the baking mix in an amount between 5 and 25%, between 8 and 20%, between 10 and 20%, or between 12 and 18%, preferably between 10 and 15%.

[0036] Optional ingredients

[0037] The micropulverized fat-based baking mix of the present development can be customized by adding optional ingredients. The optional ingredients are selected from the group comprising, but not limited to, baking powder, sweeteners, flavorings, or fibers. The optional ingredients can facilitate obtaining a composition suitable for the preparation of different baked food products. The baked food products obtained with the composition of the present development include, but are not limited to, cakes, brownies, pies, cookies, puff pastries, waffles, pancakes, arepas, among others. In a preferred embodiment, the baked food products obtained with the composition of the present development are brownies, waffles, or arepas.

[0038] In one embodiment, the sweeteners are low in calories. The sweeteners are selected from the group comprising, but not limited to, allulose, monk fruit, stevia, erythritol, xylitol, sorbitol, aspartame, saccharin, sucralose, acesulfame potassium, thaumatin, maltitol, lactitol, isomalt, mannitol, and steviol glycosides. In a preferred embodiment, the sweeteners are allulose or monk fruit.

[0039] Flavorings for the micropulverized fat-based baking mix are selected from the group comprising, but not limited to, vanilla essence, cocoa powder, cocoa, strawberry flavor, cheese flavor, butter, almond extract, coffee extract, coconut essence, cinnamon, and mixtures thereof.

[0040] The fibers for the micropulverized fat-based baking mix are selected from the group comprising, but not limited to, psyllium (plantago), inulin, pectin, fructooligosaccharides (fos), glucomannan, resistant starch, cellulose, hemicellulose, lignin, guar gum, xanthan gum, acacia gum (gum arabic), alginate, carrageenan, and mixtures thereof. In a preferred embodiment, the fiber is psyllium.

[0041] In one embodiment, the micropulverized fat-based baking mix is ​​useful for making waffles. The waffle mix comprises the micropulverized fat-based baking mix of the present invention and ingredients selected from the group comprising, but not limited to, baking powder, allulose, monk fruit, vanilla extract, xanthan gum, and salt.

[0042] Preferably, the micropulverized fat-based baking mix for preparing waffles comprises between 75 and 80% of the micropulverized fat-based baking mix, between 2 and 3% of baking powder, between 10 and 15% of allulose, between 2 and 4% of monk fruit, between 2 and 4% of vanilla essence, between 0.5 and 2% of xanthan gum and between 0.5 and 2% of salt.

[0043] In another preferred embodiment, the micropulverized fat-based baking mix is ​​useful for making brownies. The brownies comprise the micropulverized fat-based baking mix and ingredients selected from the group comprising, but not limited to, baking powder, allulose, monk fruit, xanthan gum, cocoa, and salt. Preferably, the micropulverized fat-based baking mix for preparing brownies comprises between 48 and 58% of the micropulverized fat-based baking mix, between 1 and 5% baking powder, between 12 and 20% allulose, between 12 and 20% monk fruit, between 0.5 and 2% xanthan gum, between 5 and 12% cocoa, and between 0.2 and 1% salt.

[0044] In another preferred embodiment, the micropulverized fat-based baking mix is ​​useful for obtaining arepas. The arepas comprise the micropulverized fat-based baking mix and ingredients selected from the group comprising, but not limited to, psyllium (plantago), allulose, xanthan gum, cheese flavor, and salt. Preferably, the micropulverized fat-based baking mix for preparing brownies comprises between 80 and 85% micropulverized fat-based baking mix, between 8 and 15% psyllium, between 0.3 and 1.2% allulose, between 0.8 and 1.8% xanthan gum, between 0.8 and 1.8% cheese flavor, and between 0.5 and 4% salt.

[0045] Procedure for obtaining the baking mix based on micropulverized fat For the purposes of the present development, the baking mix based on micropulverized fat is obtained by micronization by spray drying of an emulsion that is obtained in the following way: i) a homogeneous aqueous phase is prepared with an amount between 30 and 70, between 40 and 60%, around 50% of milk proteins, an acidity regulator and a structure stabilizer; ii) in parallel, an oily phase is prepared with palm vegetable fat, a non-ionic surfactant and an antioxidant; iii) the oily phase is incorporated into the aqueous phase and homogenized until the emulsion is obtained.

[0046] The emulsion obtained by the described process is dried and micropulverized by spray drying with an initial temperature between 170 and 190°C for a time sufficient to obtain a baking mix based on micropulverized fat with a moisture content of less than 5%.

[0047] The process for obtaining the micropulverized fat-based baking mix for brownies, waffles, arepas, among others, is carried out by adding optional ingredients. These ingredients are selected from the group comprising, but not limited to, baking powder, sweeteners, flavorings, or fibers, to obtain a composition suitable for preparing various baked food products. In a preferred embodiment, the baked food products obtained with the composition of the present development are brownies, waffles, or arepas.

[0048] The additional ingredients described above are added to the composition after the drying stage of the process of obtaining the micropulverized fat-based baking mix.

[0049] EXAMPLES

[0050] Example 1. Process for obtaining the micropulverized fat-based baking mix To obtain the micropulverized fat-based baking mix of the present development, an emulsion was formulated as follows: i) a homogeneous aqueous phase is prepared with a quantity between 40 and 60% of a mixture of dairy proteins (sodium caseinate, skimmed milk powder, whey protein and milk protein concentrate), an acidity regulator and a structure stabilizer; ii) in parallel, an oily phase is prepared with palm vegetable fat in a minimum quantity of 60%, a non-ionic surfactant (glyceryl monooleate) and an antioxidant (mixture of tocopherols); iii) the oily phase is incorporated into the aqueous phase and homogenized until the emulsion is obtained.

[0051] The emulsion obtained from the previous process undergoes a spray-drying process until it reaches a maximum humidity of 5%. The drying process is carried out in a spray-drying tower under the following conditions:

[0052] Table 1. Conditions for the drying process

[0053] To define the compositions of the aqueous and oily phases of the emulsion, the following tests were performed:

[0054] Table 2. Modalities of the aqueous phase of the emulsion used to obtain the baking mix based on micropulverized fat

[0055] Table 3. Modalities of the oil phase of the emulsion used to obtain baking mix based on micropulverized fat

[0056] The best baking mix was found to be obtained by blending Mode 1 of the liquid phase with Mode B of the oil phase, as it presented desirable palatability characteristics. Blending Mode 1 or 2 of the liquid phase with any of the developed oil phases is also acceptable. However, the Mode 3 mixture did not perform well post-baking with any of the oil phases; this is attributed to the lack of potassium carbonate, as the mixture did not achieve a palatable texture.

[0057] Example 2. Micropulverized fat-based baking mix for preparing waffles

[0058] The micropulverized fat-based baking mix from Example 1, which showed the best results, is modified to obtain a waffle mix. The modification involves the addition of baking powder (to increase volume), then allulose is added to improve flavor, and xanthan gum to improve consistency. Waffles with vanilla, cheese, strawberry, cocoa, and butter flavors can be obtained. These ingredients are added to the composition after the mix has dried. Table 4. Formulation of the micropulverized fat-based baking mix for preparing waffles.

[0059] Example 3. Micropulverized fat-based baking mix for preparing brownies

[0060] The micropulverized fat-based baking mix from Example 1, which performed best, is modified to create a brownie mix. Cocoa (100% cocoa powder), sweeteners (monk fruit and allulose), baking powder, xanthan gum, and salt are added, and the mixture is baked at around 80°C for 12 to 15 minutes.

[0061] Table 5. Formulation modalities of the baking mix based on micropulverized fat to prepare brownies In the tests carried out with the different modalities, it was found that after baking, the mixture that presented the sweetest flavor with the greatest acceptance was Modality 6. Example 4. Baking mix based on micropulverized fat to prepare arepas

[0062] The micropulverized fat-based baking mix from Example 1, which showed the best results, is modified to create an arepa mix. A fiber such as ground psyllium (plantain) is used to improve the consistency of the composition and make it similar to a traditional arepa mix, adding allulose, xanthan gum, cheese flavoring, and salt.

[0063] Table 5. Formulation of the micropulverized fat-based baking mix for preparing arepas

Claims

CLAIMS 1. A baking mix based on micropulverized fat, comprising: palm vegetable fat in a minimum amount of 60% w / w, glyceryl monooleate, potassium carbonate, milk proteins, a stabilizer and a mixture of tocopherols.

2. The micropulverized fat-based baking mix of Claim 1, wherein: palm vegetable fat is present in an amount of 60 to 90%, and a stabilizing system is present in an amount of 10 to 15%, comprising: potassium carbonate, glyceryl monooleate, a stabilizer, and a mixture of tocopherols; and milk proteins are present in an amount of 5 to 20%.

3. The micropulverized fat-based baking mix of Claim 1, wherein the palm vegetable fat is in an amount of 65-85%.

4. The micropulverized fat-based baking mix of Claim 1, wherein the milk proteins comprise sodium caseinate, skim milk powder, whey protein, and milk protein concentrate.

5. The micropulverized fat-based baking mix of Claim 1, wherein the stabilizer is selected from the group comprising gum arabic, xanthan gum, guar gum, carrageenan, sodium alginate, carboxymethylcellulose, tragacanth gum, locust bean gum or mixtures thereof.

6. The micropulverized fat-based baking mix of Claim 1, comprising an ingredient selected from baking powder, sweeteners, flavorings, psyllium (plantago), or mixtures thereof.

7. The micropulverized fat-based baking mix of Claim 6, further comprising: sweeteners selected from allulose and monk fruit; and flavorings selected from vanilla, cocoa, and cheese; or a mixture thereof.

8. The micropulverized fat-based baking mix of Claim 1, wherein the palm vegetable fat has been subjected to a drying process until reaching a maximum humidity of 5%.

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