FLÖTER, Eckhard (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
POSTHUMUS, Luit (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
WIERENGA, Antje, Minke (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
UNILEVER PLC (a company registered in England and Wales, under company no. of Unilever House100 Victoria Embankment,London, Greater London EC4Y 0DY, 41424, GB)
HINDUSTAN UNILEVER LIMITED (Hindustan Lever House, 165/166 Backbay ReclamationMaharashtra, Mumbai 0, 400 02, IN)
BELTMAN, Robert (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
FLÖTER, Eckhard (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
POSTHUMUS, Luit (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
WIERENGA, Antje, Minke (Unilever R & D Vlaardingen B.V, Olivier van Noortlaan 120, AT Vlaardingen, NL-3133, NL)
| Claims 1. An emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises a structuring fat, and this structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the palm oil is present between 25 and 45 % based on the fat phase (w/w) palm kernel oil is present 8 and 15 % (w/w) based on total fat phase, wherein the emulsifier comprises sorbitan ester of fatty acid and wherein the level of sorbitan ester is between 0.2 % and 0.8% based on the fat phase, and wherein the fat phase has a saturated fatty acid (SAFA) level of between 15% and 45%. 2. Emulsion according to claim 1 wherein the fat phase has a saturated fatty acid (SAFA) level of between 20% to 40% and most preferably between 24% and 38%. 3. Emulsion according to any of the claim 1 to 2 wherein the emulsion is fat continuous. 4. Emulsion according to any of the claims 1 to 3 wherein at least 50% of the sorbitan ester of fatty acid is a sorbitan mono ester of fatty acid, preferably at least 60%. 5. Emulsion according to any of the claims 1 to 4 wherein the fatty acid in the sorbitan ester of fatty acid is selected from the group comprising, lauric acid, myristic acid, palmitic acid or stearic acid, oleic acid. 6. Emulsion according to claim 5 wherein the fatty acid is characterised by a ratio of stearic acid to palmitic acid between 3 to 1 and 1 to 3. 7. Emulsion according to any of claim 1 to 6 without protein. |
Field of the invention
The present invention relates to fat containing emulsions that do not need protein but still have good oral properties.
Background of the invention
Proteins, and especially dairy proteins, are often used in margarine because of the pleasant taste and to improve flavour and fat break-up. However for some people dairy protein are not desired, e.g. for people that do not eat animal product such as vegan people and persons that are allergic to dairy protein. Dairy protein may be exchanged for vegetable protein such as soy protein. However the taste of soy protein is often not very much appreciated, at least not as good as dairy protein.
Margarines without protein are less expensive but the water phase will not break-up to release its flavour and the water phase is perceived as empty.
Objects of the invention
An object of the present invention is to provide a fat containing emulsion that shows good organoleptic properties without the need for proteins. Another object of the invention is to provide a fat containing emulsion wherein the water phase shows a good brake up without the presence of protein. In addition, another object of the invention is to provide a fat containing emulsion that demonstrates a good oral melt. Yet another object of the invention is to provide a fat containing emulsion with low level of saturated fatty acids (SAFA) . Moreover another object of the present invention is to provide a fat containing emulsion that does not need modification such as interesterification and/or hydrogenation of the fat.
Summary of the invention
Surprisingly one or more of the above mentioned objects are attained by an emulsion comprising 20-85 % of a fat phase and an emulsifier, wherein the fat phase comprises a structuring fat, and this structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the palm oil is present between 25 and 45 % based on the fat phase (w/w) palm kernel oil is present 8 and 15 % (w/w) based on total fat phase, wherein the emulsifier comprises sorbitan ester of fatty acid and wherein the level of sorbitan ester is between 0.2 % and 0.8% based on the fat phase, and wherein the fat phase has a saturated fatty acid (SAFA) level of between 15% and 45%.
A fat containing emulsion comprising a specific fat phase in combination with a specific emulsifier system provides a product that still has good organoleptic properties without protein. Specifically the combination of a specific fat phase with a specific emulsifier system provides emulsions with good break-up of the water phase and a good oral melt.
Detailed description of the invention
In this specification all parts, proportions and percentages are by weight; the amount of fatty acids in an oil or fat is based on the total amount of fatty acids in said oil or fat unless otherwise stated. The terms "fat" and "oil" are used in this specification as synonyms. The terms "hardstock" and "structuring fat" refer to a fat that is solid at room temperature. The hardstock may comprise two or more different hard fats, but is preferably a single fat.
The fat phase of the emulsion according to the invention may be a blend of different oils or fats and may includes a hardstock and a liquid oil. The term "liquid oil" is used in this specification for fats that are liquid at room temperature preferably also liquid at temperature below room temperature such as below 15, 10 or 5°C. Preferably the solid fat content of the liquid oil is 0 at 20 0 C, more preferably it is 0 at 15°C.
The present invention relates to an emulsion comprising 20-85 % of a fat phase and an emulsifier.
The fat phase comprises a structuring fat, wherein the structuring fat composition is characterized in that it is a mixture of palm oil and palm kernel oil wherein the palm oil is present between 25 and 45 % based on the fat phase (w/w) palm kernel oil is present 8 and 15 % (w/w) based on total fat phase. The remainder of the fat phase is preferably a liquid oil, more preferably a vegetable oil.
The composition according to the invention comprises emulsifier. The emulsifier comprises sorbitan ester of fatty acid. Sorbitan ester of fatty acid, maybe mono-, di, or tri- ester . Suitably the fatty acid in the sorbitan ester of fatty acid is selected from the group comprising, lauric acid, myristic acid, palmitic acid, stearic acid, or oleic acid. The sorbitan fatty acid ester in the present invention may be a mix of sorbitan esters with different fatty acids. In a preferred embodiment the fatty acid in the sorbitan ester of fatty acid is a ratio of stearic to palmitic fatty acid between 3 to 1 and 1 to 3, more preferred between 2 to 1 and 1 to 2, and most preferred between 4 to 6 and 6 to 4. Another preferred embodiment of the invention is that the degree of esterification of the sorbitanesters is such that in the sum of mono-, di-, and tri- esters the mono-esters account for at least 40 %, more preferred at least 50% and most preferred for at least 60%. In a preferred embodiment the combined amount of stearic acid and palmitic acid in the sorbitan ester of fatty acid is at least 40% of the total amount of fatty acids in the sorbitan ester .
Emulsions according to the invention comprise 20-85 wt% fat, preferably 40-80 wt% fat, and more preferably 50 to 65 wt% of fat.
Preferred emulsions according to the present invention are fat continuous .
Emulsions with low saturated fatty acid (SAFA) level are preferred. The fat phase has a SAFA level of between 15wt% and 45wt%, preferably between 20wt% to 40wt% and most preferably between 24wt% and 38wt%.
A drawback of formulations containing palm oil is that they are slow to crystallise which cause inhomogeneous and brittle products and cause difficulties in continuous packaging operations (Idris Nor Aini Eur. J. Lipid Sci. Technol. 109 (2007) 422-432) . Producing products based on palm oil and its fractions can typically only be achieved by low throughput in order to avoid substantial post-crystallisation that results in brittle and inhomogeneous product structures. The high throughput for palm oil based formulations is also impeded by the lack of sufficient product viscosity at filling. Furthermore upon storage there is an increase in solid fat content (post hardening) which is undesirable as the margarine should stay smooth and spreadable over a period of time. In addition, the β' polymorph crystallises to the stable β form after processing (Duns JAOCS 62(2) 1985) . The β crystals are large and course giving the spread a grainy texture.
It was surprisingly found in the present invention that when palm oil and palm kernel oil are used in a combination to fulfil the requirements as set out in claim 1 a product is produced that does not show post hardening, has a good filling viscosity and quickly stiffens up after filling, enabling a high speed through-put in the process line. The quick increase in viscosity provides a viscous product in the tub which can stand fast movements of the tub without any spilling.
In addition, the products according to the invention show good oral properties such as good melting behaviour with excellent break-up of the water phase, without any graininess. The absence of graininess is surprising as the fat blend as characterised in this invention is outside the scope of WO96/39855. This document discloses the ranges wherein palm oil based fat blends should be to avoid tropical graininess. The fat as characterised by claim 1 is outside these ranges. Moreover the product according to the invention does not show post hardening. Post hardening is often seen in palm oil based fat products. Post hardening is due to the slow crystalisation of the β' polymorph to the β polymorph after processing. Surprisingly it was found that the products according to the invention are in the β polymorph state directly after filling. This is surprising as palm oil tends to crystallise in the β' form. Furthermore the product according to the invention comprises sorbitan fatty acid ester which are known to retard or even inhibit the transformation of β' into the β polymorph.
In another preferred embodiment of the present invention the emulsifier comprises lecithin.
The present invention is suitable for more natural products. More natural means that the product has undergone less modifications or preferably even no modifications other than refining and purification. Natural also encompasses the use of non-chemical variants of treatments, for example dry (non solvent) fractionation instead of wet (solvent) fractionation, with e.g. acetone, hexane or lanza and enzymatic rearrangement instead of chemical randomisation.
In preferred emulsion according to the invention, the fats are non-hydrogenated. Non-hydrogenated means that the fat or oil has not undergone any hydrogenation treatment. This entails the starting ingredients as well as blends and interesterified mixtures and even fractions of fats. Non-hydrogenated fats have essentially no trans-fatty acids. Preferably the fat has less than 5 wt% of trans fatty acids, more preferably less than 1 wt% or even 0 wt%. In preferred emulsion according to the invention, the fats are non-interesterified. Non-interesterified means that the fat or oil have not undergone any interesterification treatment. This entails the starting ingredients as well as blends and even fractions of fats.
In preferred embodiment the emulsion of the present invention comprises an aqueous phase. The pH of the aqueous phase can be set to the desired value, among others to influence acidic or basic taste impression and to influence microbial stability. Preferably the pH of the aqueous phase in food products according to the invention is from 4.0 to 5.5.
Optionally some protein is added to the product according to the invention. Protein may be added to beneficially influence the taste, flavour and nutritional value of the food product and also may be added to increase browning of food stuff when the current composition is used as a medium for shallow frying.
Preferably the protein source is selected from the group comprising milk powders such as skim milk powder, butter milk powder, sodium caseinate, sour whey, denatured whey, or a combination thereof.
Preferably at least 0.3 wt% of protein is present in the emulsion, more preferably from 0.3 to 1 wt%.
In a preferred embodiment no protein is present. Preferably less than 0. lwt% of protein is present, more preferably less than 0.05wt%, even more preferably less than 0.01wt%, and most preferred less than 0.005wt% of protein is present in the emulsions of the present invention.
The emulsion according to the invention optionally comprise other ingredients such as preservatives, vitamins, taste and flavour components, colorants such as beta-carotene, antioxidants .
Examples
Expert Sensory panel assessment
The expert sensory panel consists of a number of highly trained assessors selected from top 10% of population after screening on sensory abilities and sensitivities.
Two different methodologies are used to assess the differences products. The first is called an λ R-index test', in which test products are compared to a reference product by the sensory panel. The estimated R-index value is a measure of the relative size of difference between the test product and the reference. The higher the R-index the more the product differs from the reference. A value of 50% represents no difference, and 100% represents the highest possible difference
The second procedure is called a λ QDA' (Qualitative Descriptive Analysis) . This procedure starts with (1) individual generation of attributes under standard conditions in booths, followed by (2) a group discussion during which the attributes are compared to the standard list, synonyms and irrelevant items are excluded and experiences are exchanged. Subsequently (3) , the attributes are measured and scored individually in a randomized complete test design. The (4) Data-analysis is carried out according to Bonferroni .
SFC measurements :
The solid fat content (SFC) in this description and claims is expressed as N-value, as defined in Fette, Seifen Anstrichmittel 8_0 180-186 (1978) . The stabilisation profile applied is heating to a temperature of 80 0 C, keeping the oil for at least 10 minutes at 60 0 C or higher, keeping the oil for 1 hour at 0 0 C and then 30 minutes at the measuring temperature, except where indicated otherwise.
Triacylglyceride determination
Determination fatty acids composition Fatty acids are converted to FAME by sodium methanolate.
Methylated fatty acids (FAME) are separated on a capillary gas chromatography column with a high polarity stationary phase
(CP-SiI 88) . Detection is based on flame ionization detector
(FID) response and quantification is obtained after correction for theoretical FID response factors. Fatty acid analysis by
Methyl esters can performed according to:
Duchateau et al . , Analysis of cis- and trans-fatty acid isomers hydrogenated and refined vegetable oil by capillary Gas-liquid chromatography, JOACS vol 73, no 3 (1996), AOCS Official method Ce lc-89: Fatty acid composition by GLC, cis and trans isomers revised 1990, revised 1991, revised 1992, updated 1992 updated 1995,
AOCS Official method Ce lf-96, Trans fatty acids in oils and fats by capillary GLC, 1996, AOCS official method Ce 2-66, Preparation of methyl esters of long-chain fatty acids revised 1969, re-approved 1986, updated
1992.
Determination of 2 position in triglycerides
Triglycerides are partially hydrolysed by lipase-D immobilised on accurel to give a mixture of diacylglycerol (DG) and mono- acylglycerol (MG) . As the lipase is 1-3 specific the MGs are monoglycerides with a fatty acids on the 2-position. MGs are isolated by HPLC on a diol column using isocratic elution. The collected MGs are converted to FAME with trimethylsulfonium hydroxide (TMSH) and analysed as described above. Determination of triglyceride classes
The triglyceride classes in terms of degree of saturation HHH, HOH, HHO, HOO and so forth can be determined by either Silverphase Liquid Chromatography (AgLC) or Thin Layer Chromatography (TLC) . To determine the fatty acid composition within such a class the recovered fraction has to be subjected to subsequent FAME- analysis. A detailed description is given in The lipid handbook, eds . Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra. -- 3rd ed., CRC press, 2007. Chapter 6.4.2. P. 429 to 447, in particular p. 438-439 and p. 444- 447.
Processing conditions
Product are produced at pilot plant scale with a Votator sequence: A-A-A-C-C Temperatures A-units: 20 - 12 - 8°C.
All A-units running at 800 rpm, C-units at 100 rpm. Throughput: 150 kg/h
Here A unit denotes a scraped surface heat exchanger, and C- unit is a pin stirrer.
Product 1 according to the invention Composition of product: Fatphase: 60% fatblend,
0.25% Span 60 characteristics Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 61.5 % mono esters 34 % di esters 4.5 % tri esters Composition of fatty acid moieties
54 % palmitic acid 44 % stearic acid
2 % oleic acid
0.10% Monoglycerides (Dimodan HP) 0.10% Lecithin
Water phase: 38.75 % water 0.4% salt
0.3 % Butter milk powder
Fatblend:
The fatblend of product 1 is mix of 36% palm oil 10% palm kernel oil, and 54% of sunflower oil (all w/w) . The fatphase is characterised by the following:
Level of Saturated fatty acids SAFA 33.8 % (w/w) Level of trisaturated triacylglycerides of palmitic and/or stearic acid HHH 2.8 % (w/w)
Product 2 comparative example Composition of product: Fatphase: 60% fatblend,
0.4% Span 60 characteristics Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 61.5 % mono esters 34 % di esters 4.5 % tri esters Composition of fatty acid moieties
54 % palmitic acid 44 % stearic acid 2 % oleic acid
0.10% Monoglycerides (Dimodan HP) 0.10% Lecithin Water phase: 38.60 % water
0.4% salt 0.3 % Butter milk powder
Fatblend: The fatblend of product 2 is mix of 50% palm oil and 50% of sunflower oil (all w/w) . The fatphase is characterised by the following :
Level of Saturated fatty acids SAFA 31.8 % (w/w)
Level of trisaturated triacylglycerides of palmitic and/or stearic acid HHH 3.8 % (w/w)
Product 3 comparative example
Composition of product: Fatphase: 60% fatblend,
0.25% Span 60 characteristics
Degree of esterification between mono-, di-, and tri- fatty acid ester of sorbitol 61.5 % mono esters 34 % di esters 4.5 % tri esters
Composition of fatty acid moieties 54 % palmitic acid 44 % stearic acid 2 % oleic acid
0.10% Monoglycerides (Dimodan HP)
0.10% Lecithin Water phase: 38.75 % water
0.4% salt
0.3 % Butter milk powder Fatblend :
The fatblend of product 3 is q mix of 33% palm oil, 16% palm oil olein with an iodine value of 55 and 51% of sunflower oil (all w/w) . The fatphase is characterised by the following: Level of Saturated fatty acids SAFA 30.6 % (w/w) Level of trisaturated triacylglycerides of palmitic and/or stearic acid HHH 2.7 % (w/w)
Product manufacture and assessment
All three products are after production filled into tubs and stored at 5°C. Products are either stored continuously at 5°C or exposed to a temperature cycling.
Temperature cycling
After one week of stabilization, the products are exposed for 24 hours to a temperature of 25°C. Subsequently the products are stabilized again at 5°C and assessed after one week.
Product characterization after 1 week at 5°C
Hardness Droplet size
Product 1* 240 3.9
Product 2 280 4
Product 3 350 4.9
* product according to the invention Hardness measured by TPA, probe size 4.4 mm, temperature 10 0 C, Droplet size measured by pulse NMR according to method of Bruker . Cycling stability test
After the products have been exposed for 24 hours to 25°C their stability against oil-off, also referred to as oil exudation (0.E), was assessed visually.
Product 1* did not show any sign of oiling off. Product 2 shows moderate oiling off.
Product 3 shows significant oiling off.
Results of panel assessment
A trained panel assessed both cycled and continuously at 5°C stored samples. Mouthfeel
Cooling sensation/ Emulsions break up/
Melting Taste sensation
Product 1* very good good Product 2 acceptable non-acceptable
Product 3 good good
Cycling test
Oiling off at 25°C Spreading Product 1* Non (1) very good(l)
Product 2 significant (4) bad (5)
Product 3 Little (2) good (2)
Conclusion The assessment of the three products illustrates that for comparable levels of saturated fatty acids and levels of trisaturated triacylglycerides significant variation in terms of product properties is found. Surprisingly is the influence of the addition of Palm kernel oil to a palm oil based product of remarkable influence. Compared to a product with higher levels of solid and in particular high melting triacylglycerides 3.8 vs. 2.8 % a dramatically superior stability on temperature cycling is achieved for products according to the invention. In comparison to a mixture of Palm oil and palm oil olein (product 3) also a beneficial performance is found. While the palm oil, palm olein blend is in most aspects such as melting behavior, emulsion break up only reasonably it is clearly inferior on temperature cycling. For the combination of this performance it is however impossible to change the formulation in order to optimize on all aspects considered. An increased stability with higher hardstock level would further downgrade the oral properties of the product. So it is truly surprising that products according to the invention perform exceptionally because no mention of the working of SPAN on palm kernel oil nor the strong interaction of Palm kernel oil and palm oil have been disclosed explicitly.