METHODS OF PRODUCTION

CROSS REFERENCE TO RELATED APPLICATION

This application claims the benefit of US Provisional Application No. 63/365,273 filed May 25, 2022, which is hereby incorporated herein by reference in its entirety.

BACKGROUND

Mayonnaise is an oil-in-water emulsion foodstuff that includes oil, egg yolk, and an acid such as vinegar or lemon juice. The Food and Drug Administration (“FDA”) has established and maintains a “Standard of Identity” (“SOI”) for many foods in an effort to address economic adulteration of products in the marketplace. The FDA SOI for mayonnaise is found at 21 C.F.R. § 169.140.

To satisfy consumers’ demand for reduced and low-calorie products, a category of “mayonnaise dressings” was created. This category includes Light, Reduced Fat, Low Fat and Fat Free mayonnaise dressings. These condiments resemble real mayonnaise in texture, flavor, and performance, but do not meet the SOI for mayonnaise due to lower oil content and incorporate of other functional ingredients such as starch paste and/or gums. Furthermore, such products are generally not oil-in-water emulsions like mayonnaise but are suspensions.

Moreover, all commercial mayonnaise dressings are made with oils that are liquid at ambient temperatures (10-25°C; 50-77°F). This is because crystallization of solid fat would be detrimental to texture of mayonnaise and mayonnaise dressings because growing fat crystals would puncture water continuous phase leading to emulsion break down.

Therefore, there remains a need for compositions and methods for making the same which have similar taste, texture, and other properties of mayonnaise but with reduced or low- calories. Liquid low-calorie oils are known to cause “anal leakage” because sphincter is unable to prevent oily substance escape when gas is released from the G1 tract. However, low calorie fats, such as EPG, that are solid at human body temperature eliminate this “syndrome” as they are eliminated from the GI tract with feces. Therefore, there further remains a need to find alternatives to liquid fats used in mayonnaise, including the use of solid low-calorie fat replacements (melting point >37°C or at least 99°F). SUMMARY

In some embodiments, compositions are disclosed which have the taste, texture, or other properties of mayonnaise but with reduced or low-calories.

In some embodiments, a blend comprising vegetable oil, an esterified alkoxylated glycerin composition, and at least one alkylated starch thickener are disclosed.

In certain embodiments, an esterified alkoxylated glycerin composition used in blends of the present disclosure exhibits a melting point of at least 99°F. In still further embodiments, the esterified alkoxylated composition exhibits a melting point of about 99°F to about 112°F, such as about 100°F to about 104°F. In some embodiments, an esterified alkoxylated glycerin composition comprises an esterifed propoxylated glycerin (EPG) composition.

In some embodiments, an alkylated starch thickener is a hydroxyalkylated starch. In some embodiments, a hydroxyalkylated starch is a hydroxypropylated starch or a hydroxyethylated starch. In certain embodiments, a hydroxypropylated starch comprises a hydroxypropyl distarch phosphate.

In yet further embodiments, disclosed blends comprise eggs, egg yolks, and/or egg whites.

In some embodiments, blends of the present disclosure do not phase separate during storage or after one or more freeze/thaw cycles.

Additional embodiments of the invention, as well as features and advantages thereof, will be apparent from the descriptions herein.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows a plot of the melting profile using differential scanning calorimetry (“DSC”) of an EPG used in the examples of the present disclosure, EPG-S.

Figure 2 shows a plot of the Brookfield viscosity of a blend of the present disclosure comprising EPG at 2°C, 25°C, and 40°C.

Figure 3 shows a plot of the Brookfield viscosity of various compositions at 25°C.

DETAILED DESCRIPTION

For the purposes of promoting an understanding of the principles of the invention, reference will now be made to certain embodiments and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications, and such further applications of the principles of the invention as described herein being contemplated as would normally occur to one skilled in the art to which the invention relates. Additionally, in the detailed description below, numerous alternatives are given for various features. It will be understood that each such disclosed alternative, or combinations of such alternatives, can be combined with the more generalized features discussed in the Summary above, or set forth in the embodiments described below to provide additional disclosed embodiments herein.

In certain embodiments, compositions of the present disclosure comprise an esterified alkoxylated polyol, such as an esterified propoxylated glycerin (“EPG”). Without being bound by theory, embodiments of the present disclosure may be described as a “blend” or “blends.”

In certain embodiments the EPG used in embodiments of the present disclosure comprises EPG-S, otherwise known as “spreadable” EPG, which exhibits a melting temperature of 99°F or greater, such as about 99°F to about 112°F or about 100°F to about 104°F. Without being bound by any particular theory, EPG used in embodiments of the present disclosure may be solid at room temperature and may melt above human body temperature to prevent undesirable gastrointestinal disturbance. The EPGs and processes used to prepare EPGs may be found in U.S. Pat. Nos. 9,533,936; 9,011,961; 6,544,578, and 6,268,010; each of which is hereby incorporated by reference in its entirety.

Esterified propoxylated glycerins (EPGs) generally refer to those compounds having the following chemical structure of Formula 1:

Formula I wherein R is, independently for each occurrence, selected from wherein R ² and R ³ are, independently for each occurrence, selected from hydrogen and methyl (and optionally at least one of R ² and R ³ is methyl), and R ¹ for each occurrence is independently selected from saturated or unsaturated hydrocarbon residues. In certain embodiments, R ¹ is a saturated or unsaturated, and may comprise, e.g., a hydrocarbon radical having about 1-23 carbon atoms, such as about 7-23, 12-23, or 14-23 carbon atoms. For example, in certain embodiments each R ¹ may be independently selected from mixtures, such that mixtures of fatty acid residues may be found in the same molecule, or some molecules may have all one type of fatty acid residue, while other molecules in the same composition have all another type of fatty acid residue. In certain embodiments, the fatty acid residues are obtained from synthetic procedures that involve the use of fatty acids derived from natural sources, e.g., by hydrolysis of naturally occurring fats and oils such as glycerin fatty esters. Sources include animal fat, vegetable oil, etc. In some embodiments, some of the may be replaced by hydrogen, i.e., the EPG may have less than three acyl groups on average. In certain embodiments, a minor portion of the acyl groups may have R ¹ which contain from 1 to 6 carbon atoms.

The degree of alkoxylation is defined as the sum of a, b, and c, where a, b, and c integers independently selected from 0 to 20. In general, a, b, and c need not be equal. It has been found, for example in certain embodiments, that when oxypropylating glycerin, a 3:1 propylene oxide/glycerin ratio (stoichiometric) will result in oxypropylation (“oxypropylation” and “propoxylation” are used synonymously) of approximately 63% of the available glycerin hydroxyl groups. In this embodiment, the majority of molecules will have one free hydroxyl group. By employing larger amounts of propylene oxide, the number of free hydroxyls decreases. In some embodiments, at a 4:1 propylene oxide/glycerin ratio, 82% of the hydroxyl groups are propoxylated, and at 5:1, propoxylation is complete. In certain embodiments, the degree of propoxylation is about 2, such as about 2.2, wherein the degree of propoxylation represents the average number of propoxylation units for EPG molecules present in the composition. In certain embodiments, the degree of propoxylation is in the range of 3 to 8, such as about 5. Unless stated differently, EPG molecules of the present disclosure shall be considered a fat mimetic.

In certain embodiments, following propoxylation, the propoxylated glycerin is esterified with fatty acids using corwentional methods known to those of skill in the art, including transesterification of propoxylated glycerin with fatty acid triglycerides.

The EPG used in embodiments of the present disclosure and in the examples below had the following solid fat content (SFC) melting profiles shown below and in the DSC of Fig. 1.

Table 1. Typical Solid fat content (SFC) and Fatty Acid Composition of EPG-S.

In some embodiments, fatty acid residues may be present in blends of the present disclosure. For example, palmitic, stearic, arachidic, behenic, oleic, linoleic, and/or linolenic residues may be present. For example, and without limitation, fatty acid residues may comprise unsaturated residues in the quantity of 10-40% of the content of fatty acid residues or 15-20% of the content of fatty acid residues. Table 2 shows examples of fatty acid residues that may be present in embodiments of the present disclosure.

Table 2. Examples of Fatty Acid Residues that may be present in blends of the present disclosure.

Edible oil may be used in compositions of the present disclosure. For example, suitable oils include but are not limited to, a vegetable oil or mixed vegetable oil, linseed oil, palm oil, com oil, sesame oil, soybean oil, rapeseed oil, sunflower seed oil, peanut oil, cottonseed oil, palm kernel oil, coconut oil, canola, safflower, and/or olive oil. Oils used in embodiments of the present disclosure may be processed, through standard refining procedures of edible fats and oils.

Compositions comprising an EPG and an oil may have any suitable ratio of EPG to oil. For example, in certain preferred embodiments, the ratio of EPG-S to oil is 75:25 by weight Other ratios of EPG to oil include, but are not limited to 60:40 by weight, 65:35 by weight, 70:30 by weight, 80:20 by weight, 85:15 by weight, 90:10 by weight, or 95:5 by weight. In some embodiments, an EPG and an oil may be mixed together in a solution. In other embodiments, an EPG and an oil may comprise an emulsion. When and EPG and oil emulsion is used, any suitable emulsifier may be used in the composition. For example, a monoglyceride, diglyceride, triglyceride, or combination thereof may be used an emulsifier.

Starch or a modified start may be used in embodiments of the present disclosure. For example, and without limitation, Dress’n® 400 modified starch (Tate & Lyle) or Tender-Jel® 387 NG (Tate & Lyle) soluble food starch may be used in certain embodiments. Without being bound by any particular theory, using a modified starch in embodiments of the present disclosure may improve water retention.

Thickening agents may be utilized in embodiments of the present disclosure. For example, and without limitation, xanthan gum, guar gum, and/or carrageenan may be used in embodiments of the present disclosure.

Acid may be used in embodiments of the present disclosure. For example, and without limitation, vinegar, acetic acid, lemon juice, lime juice and/or citric acid may be used in embodiments of the present disclosure.

In some embodiments, blends of the present disclosure may comprise average particle sizes of about 5 to about 15 microns, such as about 10 microns. In some embodiments, a colloid mill may be used to achieve a desired particle size in a blend. Without being bound to any particular theory, an average particle size of about 10 microns may exhibit or improve stability of the blend and/or affect other organoleptic properties of the blend.

Without being bound to any particular scientific theory, we have demonstrated that EPG-S of the present disclosure can be used successfully in mayonnaise dressings provided that its particle size is maintained in the range of about 5 to about 15 microns, such as about 10 microns. The present products are also freeze resistant and do not separate after defrosting. These unique properties of EPG are attributed to its molecular structure, mainly extended molecule through incorporation of propoxylation units, ether-ester bounds, and higher polarity compared to esters of edible fats and oils.

Simultaneously, solid EPG mayonnaise dressing is reduced in calories while exhibiting properties (texture, lubricity, flavor release, taste) expected from mayonnaise

Spices, salt, and/or other taste modifiers or preservatives may be used in embodiments of the present disclosure. For example, salt (NaCl), sea salt, pepper powder, garlic powder, garlic salt, onion powder, paprika powder, Lawry’s seasoning salt, potassium sorbate, calcium disodium EDTA, and/or mustard powder may be used in embodiments of the present disclosure.

In some embodiments, blends of the present disclosure may be further used as ingredients in preparing other foodstuffs. For example, and without limitation, blends of the present disclosure can be used as ingredients in preparing Russian dressing, Thousand Island dressing, creamy Italian dressing, chicken salad, pasta salad, and/or potato salad.

Other ingredients may be added to blends of the present disclosure. Such other ingredients include, but are not limited to salt, sugars or other nutritive sweeteners or non- nutritive sweeteners, monosodium glutamate, sequestrants such as salts of EDTA, citric acid, maleic acid, oxystearin, and/or lecithin.

In order to promote a further understanding of the present invention and its various embodiments, the following specific examples are provided. It will be understood that these examples are illustrative and not limiting of the invention.

EXAMPLE 1

Recipe for Preparing Starch Paste

A 1500 ml mixing bowl was charged with 428.5 g water between about 70°F and about 76°F. 2.0 g lemon juice concentrate and 27.5 g vinegar were added and mixed with the water to ensure dissolution. In a separate mixing bowl, 15.0g confectioner’s sugar, 2.5 g mustard powder, 1.0 g xanthan gum and 1.0 g potassium sorbate were combined and mixed then added to the mixture of water, lemon juice, and vinegar with mixing to prevent clumping. 32.5 g soluble starch (Tender-Jel® 387 NG) was then added to the resulting mixture over 1 minute while mixing with an immersion blender to prevent clumping.

The composition of this material is summarized in the following table, Table 3.

Table 3. Starch Paste Composition of Example 1.

EXAMPLE 2

Recipe for Preparing EPG and Oil Composition

A composition comprising 75% by weight EPG-S and 25% by weight soybean oil was prepared by melting 146.25 g EPG-S and mixing in 48.75 g soybean oil until uniform. This composition was then maintained at about 135°F to about 140°F to prevent crystallization before further use.

EXAMPLE 3

Recipe for Preparing EPG Emulsion

1 g flaked mono- or di-glycerides emulsifier was added to 81 g EPG-S and warmed to about 180°F to about 190°F in a microwave and mixed until the mono or di-glycerides emulsifier was dissolved in EPG-S. 18 g of water at about 160°F to about 180°F was added and mixed for approximately 10 seconds. Mixing for 10 seconds was repeated five times until a white, milk-like emulsion was formed to yield 100 g EPG emulsion comprising 18% water.

EXAMPLE 4

An egg composition was prepared by mixing one whole Large Grade A egg and one egg yolk until a uniform liquid was obtained. Powdered salt was then added to the liquid egg mixture in a quantity of 10% by weight of the liquid egg mixture, and mixed until the salt was dissolved. The proportion by weight of the whole egg to egg yolk was about 70:30.

EXAMPLE 5

Recipe for Preparing Light Mayonnaise Dressing with

EPG/Oil Composition of Example 2

352.44 g starch paste prepared according to Example 1 was placed in a mixing bowl. A mixture of salt, garlic powder, onion powder, paprika, and EDTA was added to the starch paste while mixing with an immersion blender. The resulting mixture was warmed to about 115°F to about 120°F and the warm oil blend prepared according to Example 2 at about 135°F to about 140°F was added and mixed for about 30 seconds with an immersion blender. Then, the egg mixture of Example 4 was warmed to about 105°F to about 110°F and added with mixing using an immersion blender on high for about 30 seconds and additional distilled vinegar was added. This mixing was repeated for 30 second twice more to produce a white, mayonnaise-like blend. The resulting blend was allowed to cool to room temperature before being transferred to a refrigerator for storage.

Table 4. Blend composition of Example 5.

EXAMPLE 6

Recipe for Preparing Light Mayonnaise Dressing with

EPG Emulsion of Example 3

352.44 g starch paste prepared according to Example 1 was placed in a mixing bowl. A mixture of salt, garlic powder, onion powder, paprika, and EDTA was added to the starch paste while mixing with an immersion blender. The resulting mixture was warmed to about 115°F to about 120°F and the warm EPG-S emulsion from Example 3 at about 135°F to about 140°F was added and mixed for about 30 seconds with an immersion blender. Then, the egg mixture of Example 4 was warmed to about 105°F to about 110°F and added with mixing using an immersion blender on high for about 30 seconds and additional vinegar and soybean oil was added. This mixing was repeated for 30 second twice more to produce a white, mayonnaise- like blend. The resulting blend was allowed to cool to room temperature before being transferred to a refrigerator for storage. Table . 5, Blend composition of Example 6.

EXAMPLE 7

Evaluations of Light Mayonnaise Dressings

Table 6. Brookfield viscosity evaluation of the composition prepared in Example 5 at varying temperatures. Viscosity measurements of EPG-S mayonnaise dressings and some control products were performed on a Brookfield viscometer using spindle/chamber combination of SC4-14/6R. For this type of instrument, preferred torque readings are greater than 10.

Brookfield viscosity measurements of EPG-S mayonnaise dressings indicate that the product exhibits shear thinning behavior typical of liquid oil mayo dressing products. At chilled temperatures, the EPG-S products can be too thick to be properly evaluated with the setup outlined above, pending shear rate. The composition prepared in Example 5 was thicker than branded Hellman’s Light at all temperatures, but this could perhaps be adjusted by further decreasing starch content of the product. While the composition prepared in Example 5 was noticeably thicker than control compositions, it appeared that the product was fully spreadable at room temperature, and thus the higher viscosity may not be an issue. Table 7 summarizes the Brookfield viscosity data of various Mayo dressings at 25°C.

Table 7. Brookfield viscosity data of various compositions.

* “(HS&Y)” indicates higher starch and yolk content when compared to M100121.

Table 8, below, shows a comparison of nutritional information from a branded mayonnaise prepared with liquid oil, as wells as the blends prepared according to Example 5 and Example 6.

Table 8. Comparison of Nutrition Facts for various compositions.

In some embodiments, blends of the present disclosure do not phase separate after one or more freeze/thaw cycles. Furthermore, in certain embodiments, blends of the present disclosure are stable at or below room temperature, and do not exhibit phase separation when stored.

The uses of the terms “a” and “an” and “the” and similar references in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural unless otherwise indicated herein or clearly contradicted by context. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.

While the invention has been illustrated and described in detail in the drawings and the foregoing description, the same is to be considered as illustrative and not restrictive in character, it being understood that only the preferred embodiment has been shown and described and that all changes and modifications that come within the spirit of the invention are desired to be protected. In addition, all references cited herein are indicative of the level of skill in the art and are hereby incorporated by reference in their entirety.

EMBODIMENTS

The following provides an enumerated listing of some of the embodiments disclosed herein. It will be understood that this listing is non-limiting, and that individual features or combinations of features (e.g. 2, 3 or 4 features) as described in the Detailed Description above can be incorporated with the below-listed Embodiments to provide additional disclosed embodiments herein.

A blend comprising: vegetable oil; an esterified alkoxylated glycerin composition; and at least one alkylated starch thickener.

2. The blend of embodiment 1, wherein the esterified alkoxylated glycerin composition exhibits a melting point of at least 99°F.

3. The blend of any one of the preceding embodiments, wherein the esterified alkoxylated composition exhibits a melting point of about 100°F to about 104°F.

4. The blend of any one of the preceding embodiments, wherein the thickener comprises a hydroxyalkylated starch.

5. The blend of embodiment 4, wherein the hydroxyalkylated starch is selected from a hydroxypropylated starch and a hydroxyethylated starch.

6. The blend of embodiment 4, wherein the hydroxyalkylated starch is a hydroxypropylated starch.

7. The blend of embodiment 6, wherein the hydroxypropylated starch comprises a hydroxypropyl distarch phosphate.

8. The blend of any one of the preceding embodiments, wherein the vegetable oil is liquid at 99°F.

9. The blend of any one of the preceding embodiments, wherein the blend further comprises eggs.

10. The blend of any one of the preceding embodiments, wherein the esterified alkoxylated glycerin composition comprises an esterifed propoxylated glycerin (EPG) composition.

11. The blend of embodiment 10, wherein the EPG composition comprises a content of fatty acid residues. 12. The blend of embodiment 11, wherein the content of fatty acid residues is selected from saturated fatty acid residues and unsaturated fatty acid residues.

13. The blend of embodiment 12, wherein the content of fatty acid residues comprises saturated fatty acid residues and unsaturated fatty acid residues.

14. The blend of embodiment 13, wherein the unsaturated fatty acid residues comprise about 10 to about 40% of the content of fatty acid residues.

15. The blend of embodiment 13, wherein the unsaturated fatty acid residues comprise about 15 to about 25% of the content of fatty acid residues.

16. The blend of any of the preceding embodiments, wherein the at least one alkylated starch is derived from maize.

17. The blend of any one of the preceding embodiments, wherein the at least one alkylated starch is derived from waxy maize.

18. The blend of any one of the preceding embodiments, wherein the at least one alkylated starch is an amylopectin derivative.

19. The blend of any one of the preceding embodiments, wherein the blend further comprises a spice.

20. The blend of embodiment 19, wherein the spice comprises onion powder, garlic powder, mustard powder, paprika, lemon juice, or lemon juice concentrate.

21. The blend of any one of the preceding embodiments, wherein the blend further comprises salt.

22. The blend of any one of the preceding embodiments, wherein the blend further comprises volatile oil of mustard, phosphoric acid, or rosemary extract.

23. A blend of any one of the preceding embodiments, wherein the esterified propoxylated glycerin composition exhibits an average propoxylation number of about 5.

24. The blend of any of the preceding embodiments, wherein the blend comprises particles having a size of about 5 to about 15 microns.