FIELD This patent application discloses a natural emulsifier and emulsion composition useful in baked food, such as cake and bread.

BACKGROUND Emulsifiers are essential in order to mix fat and water in baked goods. Propylene glycol mono esters ("PGME") of fatty acids are one example of an effective and widespread emulsifier. PGME has become less popular in commercial baked goods. It is viewed negatively by some consumers who prefer natural ingredients over chemical additives. Some natural ingredients, such as eggs, can contain allergens, so they are not suitable alternatives to PGME. Eggs are also unappealing to vegans. Natural-based ingredients such as mono and dis/lecithin also sound like synthetic chemicals to some consumers and may potentially produce cakes with unsatisfactory properties, such as toughness. SUMMARY

The disclosure relates to use of full milled flaxseed as an emulsifier in baked food or an emulsification composition. Another aspect of the disclosure relates to baked goods, such as bread or cake containing the composition.

In an embodiment, the disclosure relates to an emulsion composition comprising: i) milled flax seed, ii) fat and iii) water, in a fat-in-water emulsion. The water in the emulsion is optionally referred to as "emulsion water". The fat in the emulsion is optionally referred to as "exogenous fat". The milled flax seed optionally comprises milled flax seed, optionally partially- or full- milled flaxseed, such as flat milled flaxseed. Optionally, the flax:fat:water are in the following ratio: 10-30% water: 3-10% flaxseed: 60-80% fat. In another embodiment, the flax:fat:water are in the following ratio: 20-30% water: 4-7% flaxseed: 60-80% fat. The fat optionally comprises shortening, such as vegetable shortening, animal shortening or bird shortening. The fat optionally comprises oil, such as vegetable oil, for example comprises canola oil or soybean oil. The flaxseed optionally has a maximum particle size of 30 mesh. The viscosity is optionally 4 to 6.5cm at 20°C and 30 seconds, as measured on a Bostwick consistometer. In an embodiment, the viscosity reading for the hydrated flax and water is optionally 2100-6000 cp, such as 2325-2450, or 2380 cp, at 20rpm on a Brookfield viscometer, or ii) 2100-6000 cp at 20rpm on a Brookfield viscometer. The milled flax seed, prior to use in the composition, optionally comprises the following properties: moisture: 4-10%; fat: 37% - 51 %; and protein: 15% - 25%. In another embodiment, the properties are moisture about 6.5%; fat about 43%; and protein about 21 %.

Another aspect relates to the use of milled flax seed described in this application as an emulsifier. The disclosure also relates to methods of preparing an emulsion composition, comprising:

blend water and full flat milled flaxseed, to form a slurry; contacting oil with the slurry and blending the oil and slurry to form the emulsion composition.

Optionally the oil and slurry are blended until there are no pockets of free oil or unblended flax and water. The water and flax seed are optionally blended in a tank blender with shear less than 400rpm and the oil and slurry are mixed with shear at 1500-1900rpm. The flaxseed typically has a maximum particle size of 30 mesh. The emulsion typically comprises fat globules in water. The emulsion composition is typically blended with dry mix within 12 hours of preparation of the emulsion. The method optionally further comprises mixing the emulsion with emulsion- receiving bread ingredients to form a bread dough; optionally further comprising cooking the bread dough to make a bread product. The emulsion composition optionally comprises 2.5-4.5% by weight of the bread dough. The emulsion viscosity reading is optionally 3200-3700 cp, such as 3375-3475 cp, or 3420 cp, at 20rpm on a Brookfield viscometer. The method optionally further comprises mixing the emulsion with emulsion-receiving cake ingredients to form a cake batter; optionally further comprising cooking the cake batter to make a cake product. The emulsion composition optionally comprises 13-21 % by weight of the cake batter.

Other advantages and uses of the emulsion composition will be readily apparent from the detailed description. DETAILED DESCRIPTION

The inventor has provided a new fat emulsification composition, based on a flax emulsifier. The emulsifier is a natural ingredient that provides an alternative to conventional chemical emulsifiers. The minimal ingredients of the emulsifier composition are flax, fat and water. These ingredients form into a fat-in-water emulsion. The composition is useful for making baked foods, such as baked cakes, muffins, scones and cinnamon buns. It is also useful for making yeast- raised, baked foods, such as bread (e.g. bread loaf, pita bread, bread sticks, buns, flatbread, pizza crust and bagels). The composition is quite useful for making microwavable foods such as microwaveable breads, for example, microwaveable bread rolls, bread loaves, flatbreads or pizza crusts. Microwave breads are formulated differently than conventional bread that is only baked in the oven. Microwave breads contain cellulose gums and other ingredients that provide moisture retention and a higher level of emulsification and blending. The microwave breads resist drying that occurs to conventional breads in the microwave. Microwave products are typically partially or fully baked then packaged (frozen or unfrozen) for convenient microwave reheating at a later time.

Emulsifier

Milled flaxseed is a useful emulsifier. Flat, full milled flaxseed is used in certain embodiments. Optionally, the emulsifier is a full flat milled flaxseed, such as OptiSol 5000 golden flaxseed (Linum usitatissimum) sold by Glanbia/Pizzeys. The use of OptiSol and other milled flaxes for combination with fats to make an emulsifier composition is advantageously disclosed for the first time in this application. Suitable full, milled flaxseed is disclosed in US 2010/0075012 which is incorporated herein by reference. US 2010/0075012 describes a flaxseed composition that is readily pre-hydratable. The flax is readily milled using conventional milling techniques. Typically the flax will have a smooth, free flowing granulation. The flaxseed is typically sifted before use, such as through a US 30 mesh market grade sieve which produces a maximum particle size of US standard 30 mesh (0.595mm). Optionally, the particle size may be 25-30 mesh (0.71 mm- 0.50mm). Optionally the flax has (prior to mixing in the composition):

• Moisture: 4-10%, such as 3.0 - 7.5% (eg. about 6.5% or 6.6%; "about" means plus or minus 10%);

• Fat: 37% min - 51 % max, such as 40%-45% (e about 43%); and

• Protein: 15% min - 25% max protein, such as 19%-23% (eg. about 20% or 21 %). Moisture, fat and protein are optionally measured by the AOAC measurement methods. ("Official Methods of Analysis", 18th Edition. Edited by George Latimer. AOAC International). Flax has a sufficient mucilage for forming suitable emulsions. The mucilage contributes to achieving the desired viscosity ranges described in this application. A partially milled flax seed may also be used where in an emulsifier combination it achieves the viscosity and emulsion properties described herein. The amount of flax emulsifier to use varies for different food applications. The appropriate amount of emulsifier for a particular use will be readily apparent to one of skill in the art and determinable from this application. Fat

The term "fat" refers to exogenous fat that is combined with the milled flax. The fat is alternatively referred to as cooking fat, and it is readily available from commercial manufacturers and suitable for baking. The terms fat and cooking fat do not include endogenous flax fat from the milled flax. The emulsion compositions will typically contain some endogenous flax fat. The fat is typically a vegetable fat. Suitable fats are readily selected based on the intended use. In an advantageous embodiment, baked goods made according to the present invention do not have reduced fat compared to baked goods made with conventional emulsifier compositions. Shortening is fat, typically saturated fat, that is solid at room temperature (20-25°C, optionally 22°C). Some vegetable fats and most animal and bird fats are solid at room temperature. These solid fats are typically suitable for yeast raised baked goods. Optionally, beef tallow, pork lard or duck fat is used. Usage rates of shortening for yeast raised bread products vary, for example, optionally 0.5-5% shortening by total bread ingredient weight, such as 1.5-3% shortening by weight, in the total weight of ingredients to be used in the bread product.

Oils are fats that are liquid at room temperature. Oils are optionally a mixture of saturated and unsaturated fat (eg. polyunsaturated and monounsaturated fat). It has been determined that fats that are oils at room temperature, such as many vegetable oils, are readily combined with milled flaxseed and water to make emulsification compositions that produce high quality baked cakes and breads. The oil is typically a cooking oil readily available from commercial manufacturers and suitable for baking. The oil is optionally a liquid vegetable oil, such as soybean oil, canola oil, sunflower oil olive oil or corn oil. Non-hydrogenated unsaturated oils like canola, soybean and sunflower oil are useful in the emulsion compositions. Therefore, many baked foods previously only made with shortening can now be made with oils. Oil typically produces a more tender product. Oil may produce a shorter bite (i.e. less chewy) than shortening, which is desirable in cakes. Oil usage rates in cakes optionally vary from 10-25% by weight, optionally 15-20% of the entire cake batter ingredient weight.

Water

Any food-quality water is suitable for use. Typically, the composition is mixed with water at a pH about 7, optionally a pH between 6-8 or 6.5-7.5. Typically, water is combined with the milled flax emulsifier and fat at 15-25°C, such as 18-22°C, 17- 20°C or 18°C.

Emulsion Composition

The emulsion composition is formed by mixing the flax emulsifier and fat with water to form the oil-in-water emulsion. The emulsion is a dispersion of small droplets of fat within the water. The emulsifier described in this application prevents the fat droplets from coalescing. The viscosity is optionally 4 to 6.5cm on a Bostwick consistometer at 20°C at 30 seconds, typically 4.5 to 6.2cm or 5.3 to 5.9cm. The emulsion composition should be prepared shortly before it is to be mixed into other food ingredients and cooked, typically the same day, such as less than: 6, 4, 2 or 1 hour(s) before mixing with other food ingredients. Prompt mixing into other food ingredients will reduce the rate of oxidation of the emulsion composition and convert the emulsion composition into ingredients of the food product.

The cake batter ingredients, not including the emulsion, are optionally referred to as the emulsion-receiving cake ingredients. The emulsion composition is often combined with dry food ingredients such as flour and other minor ingredients, which may together be called a dry mix. For a cake, the dry mix optionally includes: flour, sugar, salt, baking powder and milk ingredients. Additional water or eggs may be added to the dry mix. Variations are possible such as use of milk instead of milk ingredients or dry egg ingredients instead of egg. The combination of the emulsion with emulsion-receiving cake ingredients makes a cake batter and the cake batter is readily cooked to make the cake product (eg. cooking by applying heat at least: 300, 350 or 400F). For bread, the dry mix optionally includes ingredients such as: yeast, flour, salt, sugar and gluten. Additional water may be added to the dry mix as well as other ingredients such as lubricants. The non-emulsion bread ingredients are referred to as the emulsion-receiving bread ingredients. The combination of the emulsion with emulsion-receiving bread ingredients makes a bread dough and the bread dough is readily cooked (typically after yeast-raising) to make the bread product. The combination of the emulsion with emulsion-receiving bread ingredients makes a bread dough and the bread dough is readily cooked to make the bread product (e.g. cooking by applying heat at least: 300, 350 or 400F). The emulsification composition produces food that is stable for an indefinite period, optionally at least: 1 week, 1 month or 6 months. The emulsification composition has a longer shelf life if frozen or if used in a frozen baked good, such as a frozen cake or bread. The emulsion composition is mixed with dry ingredients using known techniques. Conventional dry ingredients for cakes or breads, such as flour, are used to make the baked foods.

High Ratio Cake and Other Baked Goods

A high ratio cake is highly aerated, leavened cake with a high ratio of sugar to flour. High ratio cakes are moist and very sweet, due to the high sugar content. Optionally the high ratio cake has a ratio of more than one part sugar to three parts flour, more than one part sugar to two parts flour, or at least as much, or more, sugar in the mixture as the amount of flour. Typically, high ratio cake and other baked goods are produced with a soft flour, such as a wheat flour. Soft flour is relatively low in gluten (e.g. 8-10%) and the lack of gluten produces a fine or crumbly food product texture. All purpose flour typically includes hard and soft wheat flour and is useful to make both cakes and breads All purpose flour has higher gluten than soft flour (typically 9-12% gluten) so cakes can be made from all purpose flour, but they will be less tender.

In the high ratio cake, the emulsion composition is advantageous as a replacement for PGME emulsifier. Surprisingly, it has also been determined that baked goods are readily made with oil that is emulsified by the milled flax in water, instead of requiring the emulsified shortening required with PGME and other conventional emulsifiers. Most commercial cakes, particularly high ratio cakes, use either hydrogenated shortenings or shortenings made from hard stock such as palm or coconut oils. Prior to this invention, high ratio cakes could not be made without synthetic emulsifier in or on the fat in the cake mix. The present disclosure advantageously provides a high ratio cake made with emulsified oil, thereby producing a lighter cake that includes healthier oils. The oil is optionally a liquid vegetable oil, such as soybean oil, canola oil, sunflower oil olive oil or corn oil. Usage rates in cake vary depending on the particular food application and are readily determined by a baker. For example, oil has a usage rate optionally 7-25% by weight, 10-20% by weight, 15-20% by weight, optionally, 16%-18% on 100% by weight of the ingredients to be used to make the entire cake.

In certain embodiments, a cake emulsion composition optionally includes 10-30% water ("emulsion water"), 3-10% flaxseed and 60-80% fat by weight of the emulsion. In other embodiments, a cake emulsion composition optionally includes 15-25% water, 5-8% flaxseed and 65-75% fat by weight of the emulsion. In certain other embodiments, a cake emulsion composition optionally includes 23- 25% water, 4-6% flax emulsifier and 70-73% fat by weight of the emulsion. In one embodiment, the emulsion is made with, for example, 20kg (26%) water, 20kg (5%) flax (e.g. Optisol 5000 flax, ambient temperature) and 267kg (69%) canola oil (18-20°C). One of skill in the art can readily determine suitable amounts of other cake ingredients to be combined with the emulsion composition.

Tables 1 and 2 exemplify cake recipes using such a composition. Cake emulsion is optionally prepared as follows. Water at 20°C is blended with flax with low shear (e.g. 350rpm in a tank blender with impeller) until a homogeneous slurry is achieved. This hydrates the flax. Once the flax slurry has viscosity approximately 5.6cm on a Bostwick consistometer at 20°C for 30 seconds (alternately 4.5 to 6.2cm), add the oil into the slurry with high shear. The ingredients can be mixed in the same tank blender with high shear, for example, at about 1500-1900RPM, typically 1700RPM. High shear combines the mix of flax and water into the oil. High shear takes fat glob size down, so it becomes more homogenous. The flax emulsifier makes a stable water and oil emulsion by non-chemical means. The product should be blended until there are no pockets of free oil or unblended flax and water. Once blended, the emulsion is ready to be mixed with the pre- emulsion cake ingredients, typically starting with the dry mix ingredients of the cake. The flax is not mixed directly with dry mix, oil and water without first making the emulsion because if all ingredients are mixed together in one step, a suitable emulsion will not be formed and the ingredients will separate. One may maintain a temperature in the emulsion of 20-23X before use. Typically one will pump the fat portion to be blended for mixing with sugar prior to blending with other dry ingredients. In another embodiment, the emulsion is made with shortening, for example, 100g water (23.8% by weight; optionally 18%-30%, such as 20-25% by wt of emulsion) at 14°C is blended with flax (20g Optisol 5000 (4.76%); optionally 3-8%, such as 4-6% by wt) by stirring. Then 300g shortening (71.43%; optionally 60-80%, such as 65-75% by wt) is melted in a beaker at 60°C. Once the flax slurry is viscous, fat is added into the slurry with high shear by a mixer. Fat must be added quickly and shear applied before crystallization occurs as the temperature of the fat decreases and begins to solidify.

In another embodiment, the disclosure relates to methods of using the emulsions to make yeast-raised bread or high ratio cake by combining the emulsion composition with other food ingredients. The emulsion is optionally mixed with pre-emulsion cake mix optionally includes: flour, sugar, salt, baking powder and milk ingredients, secondary water and eggs. For bread, the emulsion composition is optionally combined with pre-emulsion bread mix, comprising ingredients such as: yeast, flour, salt, sugar and gluten. The cake or bread is optionally partially or fully baked and then frozen. The disclosure also includes cake batters, cakes, bread dough and bread prepared according to processes described herein. Embodiments of the invention will be described by reference to examples below, which are not intended to limit the scope of the disclosure.

Example 1 - Vanilla Cake

This example provides a recipe using the flax emulsifier and emulsification compositions of the invention.

Vanilla Cake

The emulsion in Example 1 is 205g, which is about 17% of the total ingredient weight in the cake batter ingredients. The recipe provides a cooked cake with good quality properties, such as taste, tenderness and mouth feel. The colour was light and acceptable.

Example 2 - Devil's Cake

Table 2 provides an example of a recipe using the flax emulsifier and emulsification compositions of the invention.

Devils Chocolate Cake

Emulsion composition ingredients are noted in bold in the table. The emulsion in Example 2 is 200g, which is about 16.1 % of the total ingredient weight in the cake batter ingredients.

The recipe provides a cake with good quality properties, such as taste, tenderness and mouth feel. The colour was a good dark brown devil's chocolate colour.

One of skill in the art will appreciate that the amounts of ingredients are variable. The amount of emulsion in Examples 1 and 2 may optionally be varied up to plus or minus: 10% or 20% from the amount listed in the cake recipes. For example, in a cake batter, optionally the emulsion is 13-21 % by weight of the cake batter, optionally 15-19%. The amounts of each individual ingredient used in the emulsion may optionally each be varied up to plus or minus: 10% or 20%. The emulsion water portion is typically 3-6% by weight of the cake batter, optionally 4- 5%. The flax emulsifier is typically 0.5-1 .5% by weight of the cake batter, optionally 0.7-1.1%, or 0.8-0.9% by weight. The oil is typically 9-15% by weight of the cake batter, optionally 1 1-13%.

Bread The emulsion composition provides better emulsification and helps extend bread shelf life for bread dough formulas that use shortening or liquid oil. The oil blend from the flax seed and the coating of the flour particles from the emulsion would aid in retarding the staling of the bread. Usage rates for a particular product are readily determined by a baker. In another embodiment, the fat, such as the shortening component or oil component, is optionally 55-85%, 65-75% or 66-72% by weight of the emulsion composition. Usage rates of fat, such as shortening, for yeast raised bread products varies, for example, optionally 0.5-5% shortening by total bread dough ingredient weight, such as 1.5-3% shortening by weight, in the total weight of ingredients to be used in the bread product. In another embodiment, the fat shortening component or oil component, is optionally 5-20% by weight, such as 10-15% by weight of the entire product ingredient weight. Usage rates of fat or oil in the bread are typically up to 3% by wt of bread dough ingredients. Viscosity and composition of the emulsion would be similar to that of the emulsion composition described above for cakes, however, less of the composition is necessary for bread than cake because bread is more lean. In one embodiment, flax emulsifier is 2-5% by wt, fat 2-5% by wt and emulsion water 20- 25% by wt of total bread dough ingredient weight.

The fat in water composition is mixed with conventional dry ingredients, such as flour. Hard flour or bread flour high in gluten (e.g. 12% to 14% by wt) is typically used in bread. All purpose flour may also be used, if less chewy bread is acceptable in the desired product.

One can use the dough containing the milled flax emulsifier as a microwavable dough, that will resist drying in a microwave oven. Once baked and frozen, the emulsion makes the bread product much more microwave friendly. On its own, the flax has excellent moisture retention properties in dough but when the emulsion is added to dough, the moisture retention is greatly improved. The fat in frozen bread may crystallize in the absence of emulsifier. This addition replaces the use of starches, cellulose gums and mono and diglycerides in microwave breads. Usage rates are typically up to 3% fat by weight in the total weight of the ingredients used to make the bread product. Example 3 provides an example of a microwave bread that is optionally partly or fully baked before use in the microwave.

Example 3 - Bread

Emulsion ingredients are noted in bold in the table. To prepare the bread, for example, slurry instant yeast with 20 kg water 38°C. Allow to stand 10 minutes. Add the emulsion and 50kg water to the yeast. Form slurry in the mixer. Then add flour and other ingredients to the mixer. Mix two minutes on low and 6.5 minutes on high. The bread is optionally frozen. It has suitable properties (color and texture) for consumption, especially moisture retention providing suitable moisture properties in the product after heating in a microwave oven.

The total weight of the oil, water and flax in the emulsion in Example 3 is 7 grams. This amount of emulsion may optionally be varied. As an example, the emulsion is readily varied from 5g to 9g relative to other ingredients in the bread dough, optionally 5.5g to 8.5g or 6.3g to 7.7g. The emulsion is 3.4% by weight of the total product ingredients, so the corresponding percentages of variance are optionally 2.7 to 4.1 % by weight of the bread dough ingredients, optionally 3.1 to 3.7%. The emulsion in other bread products is optionally varied from 2.5 to 4.5% by weight of bread dough ingredients. One of skill in the art will appreciate that the amounts of ingredients within the emulsion are also variable. For example, the amounts of individual ingredients used in the emulsion may optionally each be varied up to plus or minus: 10% or 20%. For example, flax may optionally be varied from 0.1 % to 2.5% by weight, water in the emulsion may be varied from 0.5 to 1 .5% by weight and oil may be varied from 1.5% to 5% by weight. With respect to the above Example 3, flax may typically be varied from 0.14% to 2.1 % by weight, optionally 0.15% to 0.19% by weight. Water may optionally be varied from .7% to 1 .1 % by weight, optionally 0.8 to 1 % by weight. Oil may be varied from 1.8% to 2.8% by weight, optionally 2.1 % to 2.6% by weight.

Other embodiments of the disclosure will be readily apparent. The invention is not limited to the disclosed examples. The disclosure covers various modifications and equivalent arrangements included within the scope of the appended claims.