NL8006317A - LUBRICATION WITH LOW FAT CONTENT. - Google Patents

Description

«5 * **

S 3592-23 P 8 C

Low-fat spread.

The invention relates to low fat spreads.

More particularly, the invention relates to low caloric value dietary products of this type and methods of preparation thereof.

The invention also relates to a butter-flavored spread with low fat content and a process for its preparation. This spread can have fat contents of 5-40%, based on the total weight, and is solid at 4.4 ° C. This product is surprising in a number of respects because of its precise imitation of butter and in particular it is surprising because of its low fat content.

The present new product and its method of preparation also find utility in the preparation of a wide variety of spreads with flavors other than that of butter.

Known proposals for providing low fat butter or margarine substitutes are found in U.S. Pat. Nos. 3,457,086, 4,103,037, 4,115,598, 4,071,634, 3,418,133, 3,809,764, 4,156,021. 3,958,033, 4,146,652 and 4,107,343.

The invention provides a low fat spread and a process for its preparation. Generally, this spread contains: a dispersed phase containing 5-40%, based on the weight of the spread; a continuous aqueous phase containing a stabilizing agent and an emulsifying system containing a combination of a lipophilic and a hydrophilic emulsifying agent, the relative and total amounts of the emulsifying agents and the stabilizing agent being suitable for a stable emulsion and a 4.4 ° C to provide solid product.

The process generally includes: preparing an oil-in-water emulsion containing the above defined ingredients for the spread and rinsing the emulsion under conditions suitable to solidify the mixture to form a product which is solid at 4.4 ° C.

The invention is described in more detail below, partly with reference to the appended drawing.

Figure 1 is an enlarged 225 times micrograph of an emulsion of the invention after solidification to the spread of the invention.

Figure 2 is a micrograph taken at 500 times magnification;

Figure 3 is a block diagram showing a preferred scheme Q Λ η β T A 7 - 2 - of the method of the invention.

The products of the invention, which are prepared by the method according to the invention, have a smooth, spreadable texture; a rich and creamy mouthfeel; and excellent stability; nevertheless they only have caloric values of less than 50 and preferably about 10-35 calories per 14 gram portion. The spreads are solid at refrigerator temperature and remain solid even after standing at room temperature (21 ° C) for at least 2 and preferably 5 hours. The spreads based on stable oil-in-water emulsions remain spreadable at a normal refrigerator temperature and melt quickly in the mouth, releasing the flavor without a waxy texture or waxy feel in the mouth.

The products may be flavored as desired to simulate dairy products such as butter, sour cream or cheese dipping sauce or cheese spread, cream cheese, specially processed cheese, etc.; spreadable salad dressings, such as mayonnaise; spreadable other foods, such as margarine and peanut butter; and a wide variety of other spreadable products. In addition, the invention makes it possible to prepare a wide variety of new spreads, which have desirable new properties and are not mimics of known products.

"Stable emulsion" means emulsions which, when stored for 6 months in moisture-resistant containers at a temperature of 4.4 ° C or lower, do not undergo an appreciable change in stability due to water separation or other causes and which also remain stable, When stored for at least 1 day at room temperature (21 ° C). Preferably, the emulsions of the invention remain stable after melting, even at elevated temperatures of 82 ° C or more.

The term "solid" is used in the normal sense, i.e., that the product does not flow under the influence of its own weight. This includes plastic, spreadable mixtures which, while not subject to flow in small amounts under their own weight, can be easily lubricated with a knife. The products of the invention give penetrometer readings in the range of about 25-400 units at 4.4 ° C using a standard penetrometer cone with a diameter of 63.1 mm and an angle of 45 °, with 47.5 grams weight is added over 5 seconds. Preferably, the penetrometer readings are 60-250 units and the tit is preferably 100-200 units.

The products of the invention can be treated with air if desired. however, it is an advantage of the invention that the products need not contain an amount of air or inert gas of interest to stiffen their Structures and give a firmer consistency. Unlike many known products, the product itself provides the solid consistency, presumably because of its particular microstructure, and one is not dependent on the use of a gas to expand the emulsion structure to effect stiffness or solidification. To obtain the smoothest overall texture, the gas uptake rate is preferably kept at less than 40 and most preferably at less than 20 volume 10%.

Likewise, unlike some blends, the products of the invention do not depend on the presence of protein to obtain the solid texture or particularly good mouthfeel; however, they may optionally contain proteins.

Figures 1 and 2 are micrographs taken from a representative emulsion prepared according to Example I. The photo of Figure 1 was taken at a magnification of 225 times and that of Figure 2 at a magnification of 500 times. Both photos show the special microstructure of the product. It is believed that the chains of small pearly oil droplets become entangled or coalesce or fuse at certain points, creating small gaps in which the water phase is physically captured, while also being bound to some extent by the attraction to the oil. which exists due to the presence of the emulsifying and stabilizing agents. The thickened state of the water phase, which is contributed by the stabilizers, is also believed to aid in maintaining the particular solid structure of the products of the invention, even though the degree of thickening per se is not sufficient to flow from the product if the other effects of the mixture of the invention were not present.

The present products are so stable that the emulsions do not separate even after standing at room temperature for 24 hours or more.

The ingredients essential for the formation of the product are: (1) fat, which is suitably selected so that it has a solid fat index (SFI), which allows the formation of a solid product at 4.4 ° C 35 (2) a water-soluble emulsion stabilizer and (3) a suitable emulsifier system containing both lipophilic and hydrophilic emulsifiers.

The fat can be present in amounts of 5-40%, based on the weight of the spread, but is preferably present in an amount of

A Λ A A <MM

- 4 - from 10-30% by weight of the spread.

By "fat" here is meant all edible fatty acid triglycerides, regardless of their origin and whether they are solid or liquid at room temperature. For example, "fat" is here understood to mean liquid and normally solid, vegetable and animal oils and fats. Representative examples of the vegetable oils included are the conventional vegetable oils, such as soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, safflower oil, palm kernel oil, sunflower oil, palm oil and rapeseed oil. Preferred fats to be used according to the invention are: partially hydrogenated vegetable oils, which are most preferably selected from soybean oil, corn oil, coconut oil, cottonseed oil, peanut oil, palm oil, palm kernel oil, safflower oil, sunflower oil, rapeseed oil and mixtures thereof. Among these, the partially hydrogenated vegetable oils are preferred with a 15 SFI profile in the following ranges:

Temperature General Preference 10® C 40-80% 50-70% 21 ° C 25-50% 30-40% 33® C <10% <5% 20 In particular, suitable fats with a Wiley melting point of 33 ° C are partially hydrogenated coconut oils marketed by Capitol City Products under the name Pureco 92; by SCM Corporation under the name Hydrol 92, by Humko Div.Kraft Inc. under the name Victory 92 and by PVO International, Ine. under the name Cobee 92.

The fat is preferably chosen so that it gives a solid product at 21 ° C, but melts almost completely in the mouth. When it is necessary to increase the solids content at 4.4 ° C or 21 ° C, an amount of fat with a higher solids content can be added. Fats such as hard stearin and cottonseed or soy flakes have this ability, but they remain solid and give a waxy mouthfeel at consumption temperature. Therefore, while they can be used to impart a desired effect on the texture, they should not be used in large amounts.

The use of water-soluble stabilizers for the emulsion is necessary to provide the necessary stability. These stabilizers can be any agents known per se for this purpose and hydrophilic colloids are preferably used. These can be selected, for example, from microcrystalline cellulose, carrageenin, guar gum, alginate, xanthan gum, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, 40 hydroxypropylmethyl cellulose, dextrins, starch, gelatin, St. John's Gum / - 5 m * soy protein isolate, pectin ed, as well as mixtures thereof. Stabilizers marketed by PcLak's Frutal Works under the name "Frimulsion Q8" and "Frimulsion 10" have been found to be suitable, especially when used in combination. The Q8 product is a mixture of modified food starch, St. John's bread gum, guar gum, gelatin and pectin and is preferably used with Frimulsion 10, which is a mixture of St. John's bread gum and guar gum, in a weight ratio of " about 1: 1- to 3.1.

The stabilizer can be used in any amount effective under the processing conditions and with the selected ingredients. However, it has been found that amounts of about 0.1-3.0% by weight, based on the total mixture, are particularly effective. In addition to their emulsion stabilizing function, these materials also have a viscosity enhancing effect on the emulsion. However, this effect per se is not sufficient to control the large amounts present in these emulsions later. Thus, unlike the approach taken in U.S. Pat. No. 4,103,037, the invention is not dependent on a gelling agent to solidify the aqueous phase.

The mixture of the invention further contains an emulsifier system, in which both lipophilic and hydrophilic emulsifiers are used. The relative and total amounts of the emulsifiers are selected to act to provide a stable emulsion and a product solid at 4.4 ° C. Representative of effective amounts are amounts of 0.3-4.0 wt%, based on the total mixture, of the total emulsifying system, each of the hydrophilic and lipophilic emulsifying agents being used in an amount of at least 0.05 wt .%, based on the total mixture. The lipophilic emulsifier typically has an HLB (hydrophilic-lipophilic balance) value of less than 7; and the hydrophilic emulsifier typically has an HLB value of 10-20, preferably 11-17.

The emulsifier system is preferably present in an amount of 0.5-2%, and the lipophilic and hydrophilic emulsifiers are preferably each present in amounts of at least 0.10%, all based on the weight of the total mixture.

The hydrophilic emulsifier preferably contains polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate and mixtures thereof.

These emulsifiers, which are commonly known as polysorbate 60 and polysorbate 80, respectively, are in practice preferable Q-η η Λ X 4 7-6; however, other hydrophilic emulsifiers with an HLB value of 10-20 or 11-17 and preferably 13-16 are also suitable. Other suitable emulsifying agents include salts of fatty acid lactylates, such as sodium and calcium stearoyl-2-lactylate; and the polyglycerol esters of fatty acids, such as octaglycerol monooleate. Also suitable are other poly sorbates, e.g., polysorbate 65, also known as polyoxyethylene (20) sorbitan tristearate. Various factors, such as less good taste, less good color and generally less desirable properties of these other materials of use in food, milk the first-mentioned hydrophilic emulsifying agents the most desirable choice in the practice of the invention. Polysorbate 60 and 80 are most preferred because they provide a stiffness and lubricity quality, and in particular cold fracture properties, most similar to butter and margarine.

Polysorbate 60, or polyoxyethylene (20) sorbitan monostearate, is a mixture of partial stearate and palmitate esters of sorbitol and sorbitol anhydrides, which are condensed with about 20 moles of epoxyethane (CH2O) on each mole of sorbitol and its mono- and dianhydrides . The product is a lemon-orange colored oily liquid or semi-gel with a faint characteristic odor and a warm, slightly bitter taste.

It is soluble in water, aniline, ethyl acetate, toluene and in. low amounts soluble in mineral and vegetable oils. Polysorbate 60 is commercially available from ICI-Atlas under the name Tween 60, from Hodag, Ine. under the name SVS-18, at PVO International Ine. under the name Drewpone 60, at SCM Corporation under the name Durfax 60 and at Glyco, Ine. under the name Gysps-20.

Polysorbate 80 or polyoxyethylene (20) sorbetan monooleate is a mixture of partial oleate esters of sorbitol and sorbitolanydride condensed with about 20 moles of epoxyethane (H 2 O) per mole. sorbitol and 30 are mono- and dianhydrides. It is a yellow to orange colored, oily liquid with a faint characteristic odor and a warm, slightly bitter taste. taste. It is highly soluble in water and gives an odorless and almost colorless solution and is also soluble in ethanol, non-volatile oils, ethyl acetate and toluene. Polysorbate 80 is commercially available from ICI-35 Atlas under the name Tween 80, from Hodag, Ine. under the name SVO-9, at PVO International, Ine. under the name Drewpone 80, at SCM Corporation under the name Durfax 80 and at Blyco, Ine. under the name GYSPO-20.

Polysorbate 65, polyoxyethylene (20) sorbitan tristearate, does not deserve as much preference as polysorbate 60 or polysorbate 80, but provides 800631/7. an acceptable product. It is a mixture of partial stearate and palmitate esters of sorbitol and its anhydrides condensed with about 20 moles of epoxyethane (C 1 H 2 O) per mole of sorbitol or its mono- and dianhydride. It is a tan, waxy solid with a faint characteristic odor and. a waxy, slightly bitter taste. It is soluble in mineral and vegetable oils in small amounts; in greater quantities in mineral volatile oils, acetone, ether, dioxane and methanol and it is dispersible in water and carbon tetrachloride. Polysorbate 65 is commercially available from iCI-Atlas under the name Tween 65 from PVO 10 International, Ine. under the name Drewpone 65, at SCM Corporation under the name Durfax 65 and at Glyco, Ine. under the name GYSPTS-20.

The lipophilic emulsifying agent or emulsifying system is preferably a product selected from: mixed fatty acid monoglycerides; mixed fatty acid diglycerides; mixtures of fatty acid mono- and diglycerides; Lipophilic polyglycerol esters, * glycerol esters, such as glyceryl monooleate, glyceryl dioleate, glyceryl monostearate, glyceryl distearate, glyceryl monopalmitate and glyceryl dipalmitate, lactylated esters, such as glyceryl lacto-ethylene propylene glycol esters, such as propylene glycol esters, such as Sorbitan esters, such as sorbitan monostearate, sorbitan trilate, sorbitan tripalmitate, sorbitan tristearate and sorbitan sesquioleate; fatty acids or their soaps, such as stearic, palmitic and oleic acids; and mixtures thereof. As in the case of the hydrophilic emulsifier, the use of any particular lipophilic emulsifier is not critical.

Thus, of course, other equivalent materials can be used with satisfactory results. However, from the viewpoint of taste and activity, the above-mentioned agents, and in particular the lipophilic polyglycerol esters, mono- and diglycerides, propylene glycol esters, lactylated esters and mixtures thereof, are preferred.

The products of the invention are suitably colored and flavored to provide the desired flavor and appearance. Examples of colorants include {J-carotene, annatto, turmeric, caramel color, paprika, and food colorants authorized by the U.S. authorities. In representative cases, the colorants are dissolved or dispersed in oil or in the water phase to aid mixing. Representative examples of flavors and / or flavor enhancers are sodium chloride, butter flavors, fruit flavors, spices, nut flavors, vegetable flavors, spices, dairy flavors, spirit flavors, 3006317 cheese flavors, marine flavors, meat flavors, candy flavors, essential oils, plant extracts, oleoresins and other natural and synthetic flavors. When a butter flavor is desired, the suitable flavors include lactones, lipolyzed butter oils and distillate precursors; diacetyl, 2-octanone and other ketones; butyric acid, caproic acid and other free fatty acids; butyric acid esters; ^ Hydroxy acids and their glycerol esters? and mixtures of one or more of these materials with other known dairy-like materials. or · buttery flavorings or flavor enhancers. As fruit flavors can be mentioned: apricots, apples, bananas, 10 blackberries, blueberries, blueberries, cantaloup, cherries, currants, grapes, grapefruit, guava, honeydew, passion fruit, orange, peach, pear, pineapple, plums, prunes, raspberries, raisins, strawberries, watermelon, etc.

As vegetable flavors can be mentioned red and green chilies, tomatoes, carrots, celery, garlic, pumpkin, onion, beets, allspice, turnips, parsley, chives 15 etc. As dairy substances with dairy flavors other than butter and cheese flavors can be mentioned: sour cream, yogurt, cheddar cheese, cream cheese, swiss cheese, blue cheese, parmesan cheese, romano cheese, etc. The meat flavors include pork, bacon, ham, beef, turkey, chicken, sausage, pepperoni, "hot dog" barbecue meat, veal, lamb, etc. The flavors can be artificial substances, natural extracts, concentrates or the fresh or dried natural ingredients in whole or crushed form. An advantage of the invention is that flavors have a very pronounced effect.

In addition to having emulsion stability, the products of the invention are preferably also stable against microbiological and oxidative deterioration. To control the growth of fungi and yeasts, the products preferably contain one or more preservatives such as benzoic acid, sorbic acid, phosphoric acid, lactic acid and the soluble salts of these and the like materials. Preferred antimicrobials are: potassium sorbate, sodium sorbate, potassium benzoate, sodium benzoate and phosphoric acid. It is desirable to maintain the pH of the water phase at a value below 6.0 and preferably at a value of 5.0-5.9 in order to provide effective control of microbes and good taste with the minimum necessary amounts of preservatives. Further stability against oxidative deterioration at higher temperatures can be obtained by the use of conventional antioxidants, representative examples of which are: n.propyl gallate, the various tocopherols, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), nordihydroguaioleic acid (NDGA) , tert-butylhydrochuinone (TBHQ) and 8006317-9 - citric acid.

Although no proteins are required in the products of the invention to obtain the correct texture or mouthfeel, proteins are sometimes desirable for food purposes, in addition to their positive contribution to the taste and physical properties of the product. In addition, protein can promote freeze / thaw stability. As suitable protein materials are mentioned all that are known per se for corresponding applications in spreads. These can come from plant or animal sources. For example, vegetable protein isolates can be used in desired amounts, eg those derived from soy, groundnuts, cottonseed, lucerne, peas, etc. milk protein containing materials such as defatted dried milk, whey, caseinates, casein and lactose free whey; in addition to other dietary proteins. A suitable type of protein is provided by Dairyland Ine. marketed under the name Melotein MP-14P. These products are spray dried mixtures of milk proteins, such as sweet dairy whey and caseinates. In representative cases they are added in amounts up to 10%, based on the total weight of the spread. Preferably 1-8% by weight, based on the spread, is used.

Also can add any desired vitamins and minerals. Among these, preference is given to vitamins A and D, which are normally present in dairy products. If desired, they can be added in amounts close to those in butter or margarine.

By "butter-flavored" is meant products which have been flavored in such a way that they mimic butter by means of flavors from a natural source and / or simulated butter flavors. The phrase is used in its literal sense and is otherwise in no way limited. A product is considered to have a buttery taste when a group of experts skilled in evaluating these types of flavors characterize the product as "buttery" in taste.

If desired, one can also use a gelling agent, eg ethylenediamine tetraacetic acid (EDTA), its salts, eg calcium disodium EDTA, or the like to bind metal ions, which might otherwise adversely affect one or more of the ingredients.

All ingredients can be formed into the low fat spread of the invention using the preferred scheme shown in Figure 3 or otherwise by preparing an oil-in-water emulsion containing the essential ingredients and then cooling the emulsion under conditions that cause the mixture to solidify and form a spread solid at 4.4 ° C, preferably at 21 ° C and α η η β τ 4 7 - 10 - most preferably at 24 ° C.

The block diagram of Figure 3 shows the separate preparation of the fat phase and water phase before they are mixed and emulsified. The water and water-soluble ingredients, such as milk-protein, salt and preservative solids, are fed into the mixing vessel 10 via lines 12 and 14, respectively. The vessel may be provided with a suitable heating device 16, eg an electrical resistance heater, an water or steam jacket or the like. Instead, the water can also be supplied from pipe 12 in a hot state. The water can e.g.

10 are heated to a temperature of about 88 ° C to ensure complete hydration of the added water-soluble materials. The mixture is kept agitated by means of the mixer 17. When the water-soluble stabilizers are mixed with the water at this stage of the process, the shear provided by the mixing operation must be sufficiently intense to overcome the normal tendency of these materials to clump together and prevent complete hydration and dispersion. However, it is preferable to keep the stability. to disperse lubricants in part of the fat phase before it is contacted with water. This can be done by mixing with the aid of the mixer 18 in the vessel 19, after which the mixture is passed through line 20 to the vessel 10.

The fat phase is prepared in a separate vessel 21, which can also be equipped with a suitable heating device 22 and a mixing device 24. The fat-soluble materials, such as the optional coloring agents, flavorings, vitamins and emulsifying agents, are added via 26 to the fat supplied via line 28. The hydrophilic emulsifier can be added to the water phase instead of the fat phase. The fat is kept at a high enough temperature to ensure that it retains its liquid nature. Temperatures of about 49 ° -88 ° C, preferably 54 ° -30-66 ° C, are suitable to provide good solubility of the additives and a suitable low viscosity layer.

The fat phase can be removed via line 30 from the mixing compartment 21 and fed to vessel 35, in which it is mixed with the water phase, which is supplied through line 36 and which can be cooled by means of the heat exchanger 38 to about the same temperature as the fat phase. Effective mixing is provided by the device 40, which gives enough shear to start emulsifying the fat from the water. After mixing is complete, an emulsion is formed in which the fat is dispersed uniformly into droplets in the water phase; however, the 8006317 a β - Π droplets are not crushed to a fine enough state to allow stability of the emulsion.

The crude emulsion prepared in vessel 35 is then fed via line 42 to a homogenizer 44 in which the final emulsion is formed. At that time, the emulsion is still at a high enough temperature to keep the fat in the liquid state. Homogenizing becomes. eg performed under a pressure of 10.1-50.6 MPa, preferably at approximately 25.3 MPa. Any of the representative homogenizers or colloid mills suitable for dairy purposes can be used in this process. For example, the Manton-Gaulin 2-step homogenizer or the Cherry Berrell 2-step homogenizer can conveniently be used.

From the homogenizer 44, the homogenized emulsion is fed via line 46 to a suitable heat exchanger 48 and cooled there. The heat exchanger 48 is preferably of a type capable of rapidly cooling the emulsion. Representative examples of suitable devices are wall-mounted heat exchangers fitted with scrapers ("A" units), e.g., those commercially available under the name Votator. In representative cases, the heat exchanger coolant is held at a temperature of about -29 ° C to rapidly cool the emulsion from about 60 ° -71 ° C to below about 21 ° C and preferably to below about 4 , 4 ° C.

The cooled emulsion is then preferably passed from the heat exchanger 48 via line 50 to a mixing chamber 52, in which a gentle stirring is maintained with the aid of a suitable rotary mixer 54 over a period of time, which is operative to to initiate the crystallization of the fat and the formation of the particular physical structure of the product of the invention. Stirring promotes crystallization and enhances solidification. In the most preferred embodiment, the emulsion is cooled with a series, preferably about 3, "A" units, with a mixer ("B" unit) located at the end of the series or between two of the "A" "units of the series, in order to further promote crystallization.

The spreads of the invention can be pressed into bars, formed into clods or filled into tubs. Thus, despite their low fat content and high water content, these spreads can have any desired physical appearance.

The following non-limiting examples illustrate the invention. Unless otherwise indicated, all percentages are weight percentages.

8006317

- 12 - Example I

This Example describes the preparation of a butter-flavored spread according to the invention and provides further details of the process for obtaining the micrographs shown in Figures 1 and 2.

The spread is formed from the following materials, which are used in the specified amounts.

Ingredient Weight parts · '. Coconut oil ,. Wiley melting point 33.3 ° C. 19.0000 :··

Mono- and diglycerides ^ 0.5000 10 Polysorbate 60 (b) 0.5000 β-carotene (30% in oil) and vitamins 0.0050

Salt 1,6500

Butter flavoring 0.0200

(co

Stabilizer 1.0000 15 Stabilizer ^ 0.4000

Water 76.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 20 Calcium disodium EDTA 0.0057 (a) Durem 114 (b) Durfax 60 (c) Frimulsion Q8 (d) Frimulsion 10 25 An aqueous phase is prepared by heating the water to 93 ° C and the dry in addition to the stabilizers Frimulsion Q8 and 10, pre-dispersed in a portion of the molten fat, with stirring. Mixing is continued until the stabilizers are uniformly dispersed and hydrated.

A separate fat phase is prepared by melting the fat and the emulsifying agents at a temperature of about 66 ° C. The coloring flavors are then melt-mixed until a uniform mixture is obtained.

The water phase and fat phase are then mixed to 35 and emulsion at about 71 ° C. The emulsion is then homogenized in a Gaulin Laboratory homogenizer, Model 15M, set at 15.2 MPa in the first step and 10.1 MPa in the second step.

The emulsion is then cooled to 4.4 ° C in approximately 15 minutes by stirring slowly with a Hobart Model N 50 mixer fitted with a 8006317 * - 13 whisk and a mixing bowl of approximately 4.73 liters with cooling jacket (coolant water / alcohol with a temperature of about -29 ° C). The product obtained is transferred to a tub and cooled for 24 hours. The solidified spread shows a penetrometer reading of 130 units, measured with a Krebs penetrometer with a standard penetrometer cone with a diameter of 63.5 mm and an angle of 45 °, with a weight of 47.5 grams over a period of 5 seconds. added (penetrometer methods according to ANS / ASTML.D 217-68). ,

The spread is prepared for microphotography by placing a very small amount of product on a glass slide and carefully covering it with a coverslip. Photos are made with magnifications of 225 and 500 times and these are reproduced in. figures 1 and 2.

The final product is heated to determine the stability and viscosity of the emulsion at different temperatures. Using a Brookfield RVT viscometer equipped with a No. 1 spindle, the following viscosities for the emulsion are found at 10 rpm: 38 ° C: 880 cp 66 ° C: 500 cp 20 93 ° C: 310 cp

The emulsion is stable at all these temperatures.

The product is examined by microscopic and colorimetric analysis to determine the type of the emulsion. In the microscopic test, a small amount of the product is placed on a microscope slide. A drop of water is then applied close to the outer edge of the product. The interface between the product and the water is then observed. When the emulsion is diluted, i.e. when water from the droplet enters the emulsion, the emulsion is of the oil-in-water type, the water forming the continuous phase. In the colorimetric test, an intensely colored fruit juice, eg grape juice, elderberry juice, raspberry juice or the like, is dropped on the surface of the product. When the color is absorbed by the product, the emulsion is of the oil-in-water type. If no color is absorbed, the emulsion is of the water-in-oil type. In both experiments, the emulsion of this Example was of the oil-in-water type.

Example II

This Example describes the preparation of another butter flavored spread according to the invention. The details of the process are the same as in Example I. The only difference is that solids from dairy products are added and the amounts of the other ingredients must therefore be changed accordingly.

The spread is prepared from the following materials / which are used in the specified amounts.

5 Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 18/5000 (a)

Mono- and diglycerides 0.5000; ; Polysorbate-60; - ···· -. . - - 0.5000 ·······. ' (3-carotene (30 ° in oil) and vitamins 0.0050 10 Salt 1.6500

Butter flavor 0.0200 (c)

Stabilizer 1.0000 / j \

Stabilizer 0.4000

Water 73.6743 15 Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric Acid 0.0150 (@)

Whey caseinate mixture 3,5000

Calcium Disodium EDTA 0.0057

(A), (b), (c) and (d): See Example I

(e) Melotein MP-14P.

The solidified spread when measured according to Example I shows a penetrometer reading of 175 units.

Example III

This Example describes the preparation of another butter flavored spread according to the invention, but this time containing approximately 30 ° fat.

The procedure is the same as in Example I. The spread is prepared from the following materials, which are used in the amounts specified below: 30 Ingredient Parts by weight

Coconut oil, Wiley melting point 33.3 ° C 29.0000

Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.5000 β-carotene (30 ° in oil) and vitamins 0.0050 35 Salt 1.6500

Butter flavoring 0.0200

Stabilizer ^ 1.0000

Stabilizer ^ 0.4000

Water 66.6743 8006317 5 - - 15 -

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057 5 (a), (b), (c) and (d): See Example I.

The solidified spread shows in test as in Example I a penetrometer reading of 175 units.

--- --- -. '···'; · · · - · ···;. ·· * 'Λ · example iv - ·

This Example describes the preparation of yet another butter flavored spread 10 according to the invention again using the method of Example I, this time using only 10% fat, however. The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts 15 Coconut oil, Wiley melting point 33.3 ° C 9.0000 (a)

Mono- and diglycerides 0.5000

Polysorbate 60 ^ 0.5000 β-carotene (30% in oil) 0.0050

Salt 1.6500 20 Butter flavor 0.0200 (c)

Stabilizer 1.0000 r j \

Stabilizer 0.4000

Water 86.6791

Potassium sorbate 0.1300 25 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057 (a), (b), (c) and (d): See Example I.

The penetrometer reading for the final product is 227 units when measured as in Example I.

Example V

This Example describes the preparation of another butter flavored spread according to the invention, this time using different stabilizers. The spread is prepared from the following materials, which are used in the specified amounts:

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 20.0000 (a) mono- and diglycerides 0.5000

Polysorbate 60 ^ 0.5000 8006317 - 16 - β-carotene (30% in oil) and vitamins 0.0035

Salt 1,6500

Butter flavoring. 0.0320

Stabilizer (89% microcrystalline cellulose 5 and 11% sodium carboxymethyl cellulose) ^ 2,1000

Water 74.9613

Potassium sorbate 0.1300

Sodium benzoate ....... 0.1000,

Phosphoric acid 0.0250

10 (a) and (b): See Example I

(f) Avicel 581, FMC, Ine.

The process is practically the same as that of Example I, but with the difference that: the water is heated only at 71 ° C and the oil only at 54 ° C.

The penetrometer reading for the finished product, measured as in

Example I is 82 units.

Example vi

This Example describes the preparation of another butter flavored spread according to the invention, this time using a different emulsifying system. Apart from the change in composition, the method is the same as in Example I. The spread is prepared from the following materials, which are used in the amounts stated.

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 17.5000 25 Glyceryl lacto-esters of fatty acid, lipophilic excipient ^ 0.5000

Octaglycerol monooleate, hydrophilic emulsifier (HLB = 13.0) 2.0000 β-carotene (30% in oil) 0.0050 30 Salt 1.6500

Butter flavor 0.0200 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 76.6743 35 Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057

(c) and (d): See Example I

(g) Durlac 100 WK 8008317 - 17 -

The resulting solidified spread shows a penetrometer reading of 117 units when measured as in Example I.

Example VII

This Example describes the preparation of another butter flavored spread according to the invention / this time using soybean oil and using a smaller amount of polysorbate 60 than in Example I. The procedure is the same as in Example 1. The spread is prepared from the following materials, which are used in the amounts specified below: Ingredient Parts by weight of (li) soybean oil, partially hydrogenated 19,2500

Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.2500 J3 carotene (30% in oil) and vitamins 0.0050 15 Salt 1.6500

Butter flavoring 0.0200

Stabilizer ^ 1.0000

Stabilizer ^ 0.4000

Water 76.6743 20 Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric Acid 0.0150 Calcium Disodium EDTA 0.0057 (a), (b), (c), and (d): See Example I 25 (h) TEM-Plus 95, Swift, Inc.

The resulting spread when measured as described in Example I shows a penetrometer reading of 199 units.

Example VIII

This Example describes the preparation of another butter flavored spread according to the invention, this time using polysorbate 80 instead of the small amount of polysorbate 60 in Example VII.

The procedure is the same as in Example VII. The spread is prepared from the following materials, which are used in the specified amounts: 35 Ingredient Weight parts of coconut oil, Wiley melting point 33.3 ° C 19.2500 fa)

Mono- and diglycerides 0.5000

Polysorbate 80 ^ 0.2500 β-carotene (30% in oil) and vitamins 0.0050 Λ Λ Λ λ «ct λ« - - 18 -

Salt 1,6500

Butter flavor 0.0200 (c)

Stabilizer 1.0000 \

Stabilizer 0.4000 5 Water 76.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000 • Phosphoric acid: 0.0150

Calcium Disodium EDTA 0.0057

10 (a), (c) and (d): See Example I

(i) Durfax 80

The resulting spread shows a measurement as in Example I and a penetrometer reading of 182 units.

Example IX

This Example describes the preparation of a mushroom flavored spread according to the invention. The details of the process are the same as in Example I. The main differences are that flavors other than butter are added and the content of poly sorbate 60 is reduced.

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000 25 Polysorbate 60 ^ 0.2500

Caramel dye 1.0000

Salt 2.0000

Mushroom powder ^ 2.0000 (k}

Onion powder 0.5000 30 White pepper ^ 0.5000 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 72.1993

Potassium sorbate 0.1300 35 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057

(a), (b), (c) and (d): See Example I

(j) Beatric Nature Tone 40 (k) McCormick * Μ Μ Λ 7/1 \ * J <'- 19 -

Example X.

This Example describes the preparation of a garlic-flavored spread according to the invention. The details of the process are the same as in Example I. The main differences are that flavors other than butter are added and the content of polysorbate 60 is reduced.

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 19.4000 10 Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.2500 β-carotene (30% in oil) and 0.0050 vitamins

Salt 2.0000

Garlic powder ^ 4.5000 15 Garlic flavoring ^ 0.5000, (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 71.1943

Potassium sorbate: 0.1300 20 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057 (a), (b), (c), and (d): See Example I (m) McCormick 25 (n) D & 0 Spisoseal

example XI

This Example describes the preparation of a spread with the taste of blue cheese according to the invention. The details of the process are the same as in Example I. The main differences are that flavors other than butter are added and the amount of polysorbate 60 is reduced.

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts 35 Coconut oil, Wiley melting point 33.3 ° C 19.4000 (a)

Mono- and diglycerides 0.5000

Polysorbate 60 ^ 0.2500

Titanium dioxide 0.3000

Salt 2.0000 0 Λ n R 7 Λ 7

Spice mixture for blue cheese cheese ^ 3,8400 (q) - 20 -

Stabilizer 1.0000 / j \

Stabilizer 0.4000

Water 72.3293 5 Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.057 (a), (b), (c), and (d): See Example I 10 (o) Hidden Valley Ranch Style, The H.R.V. Company.

Example XII

This Example describes the preparation of a sour cream flavored spread according to the invention. The details of the process are the same as in Example I. The main differences are that flavors other than butter are added and the amount of polysorbate 50 is reduced.

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts 20 Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.2500

Titanium dioxide 0.1300

Salt 2.0000 25 Sour cream powder ^ 1.2000 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000

Water 75.2193

Potassium sorbate 0.1300 30 Sodium benzoate 0.1000

Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057 (a), (b), (c) and (d): See Example I (p) Plates of Sour Cream Powder No. 66.

Example XIII

This Example describes the preparation of a bacon flavored spread according to the invention. The details of the process are the same as in Example I. The main differences are that bacon flavor is used and the amount of polysorbate 60 decreases.

η η η -λ% ~ y i U v Ό J i / - 21 -

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 19.4000 (a) 5 Mono- and diglycerides 0.5000

Polysorbate 60 ^ 0.2500

Caramel dye 1,5000

Salt '”........ 2.0000

Artificial bacon flavor ^ 1.0000 (c) é 10 Stabilizer 1.0000 (yes \

Stabilizer 0.4000

Water 73.6993

Potassium sorbate 0.1300

Sodium benzoate 0.1000 15 Phosphoric acid 0.0150

Calcium Disodium EDTA 0.0057 (a), (b), (c) and (d): See Example I (q) Alex Fries No. 2300.

example XIV

This Example describes the preparation of a yogurt flavored spread according to the invention. The details of the process are the same as in Example I. The main differences are that a different flavor is used and the amount of polysorbate 60 is reduced.

The spread is prepared from the following materials, which are used in the amounts specified below:

Ingredient Weight parts

Coconut oil, Wiley melting point 33.3 ° C 19.4000

Mono- and diglycerides ^ 0.5000

Polysorbate 60 ^ 0.2500 30 Titanium Dioxide 0.0300

Salt 1,6500 (ί)

Artificial yogurt flavor 1.0000 (c)

Stabilizer 1.0000

Stabilizer ^ 0.4000 35 Water 73.6743

Potassium sorbate 0.1300

Sodium benzoate 0.1000

Phosphoric acid 0.0150 8006317 - 22 -

Calcium Disodium EDTA 0.0057

(a), (b), (c) and (d): See Example I

(r) Alex Fries No. 800.

Example XV

The product prepared according to Example I is compared with conventional margarine products (both soft and wrapper packaging) and a commercially available diet margarine substitute. Margarine contains in • representative · cases: '·. · · · - ··. - · '

Ingredient Wrought parts 10 Partially hydrogenated vegetable oil 80,000

Lecithin 0.100

Mono- and diglycerides 0.150

Dyes, flavors and vitamins 0.020

Dairy solids 1,600 15 Salt 2,000

Water 16,130

To prepare the margarine, proceed in representative cases in such a way that the oil phase (54 ° C) and the water phase (10 ° C) are mixed in pipes or in an emulsifying vessel. The emulsion is passed through a series of 20 (usually 3) heat exchangers, the surfaces of which are provided with scrapers. to cool him down. A mixer ("B" units) is usually located between the second and third heat exchanger or after the third heat exchanger, to further promote crystallization. The product is usually filled at a temperature of 4.4 ° -10 ° C.

The margarines prepared in this way are available in two general types - soft sold in small plastic trays or tubs; and rod-shaped, which product is sold in wraps, such as butter.

In a representative case, a diet margarine substitute contains: 30 Ingredient Wrought parts

Partially hydrogenated vegetable oil 39.40

Monoglycerides 0.50

Lecithin 0.10

Vitamins, coloring and flavoring mixture 0.01 35 Water 57.78

Salt 2.00

Preservatives 0.21

To prepare the diet margarine substitute, a water-in-oil emulsion is prepared by mixing the oil phase (49 ° C in an emulsifier 8006317-23) with the water phase (35 ° C). The emulsion is cooled by passing through a series ( usually 3) pumping heat exchangers, the surfaces of which are provided with scraping members A mixer ("B" unit) is usually arranged between the second and third heat exchangers or after the third heat exchanger 5, in order to crystallize The product is usually filled at a temperature of 21 ° -24 ° C. Dietary products processed in this way are usually available only in the soft form, which is sold in small plastic tubs. obtained product, a commercially available soft margarine, a commercially available wrap-around margarine, and a commercially available diet margarine substitute, and determines the pentrometer readings as available. in Example I.

Penetrometer data (4.4 ° C)

Route Average 15 Example I 117-143 130

Soft margarine 103-174 131

Wrap margarine 80-133 113

Diet margarine substitute 135-180 155

Numerous modifications are of course possible within the scope of the invention.

8006317

Claims (10)

Low fat spread, eg butter flavored spread, characterized by: a dispersed phase containing 5-40% fat, based on the weight of the spread; a continuous aqueous phase containing a stabilizing agent; in addition to an emulsifying system, which contains a combination of a lipophilic and a hydrophilic emulsifying agent; wherein the relatives and total amounts of the emulsifying agents and the stabilizing agent are effective to give a stable emulsion and a product solid at 4.4 ° C. Low-fat spread according to claim 1, characterized in that the fat contains a partially hydrogenated vegetable oil with an SFI profile in the following ranges: 10 ° C: 40-80% 21 ° C: 25-50% 33 ° C: <10% while the fat preferably constitutes 10-30% of the total weight of the spread. Low-fat spread according to claim 1 or 2, characterized in that the emulsifying system is present in an amount of 0.3-4.0% by weight, based on the total spread, while each of the lipophilic and hydrophilic emulsifying agents is present in an amount of at least 0.05% by weight, based on the spread. Low-fat spread according to claims 1-3, characterized in that the hydrophilic emulsifier contains a polyoxyethylene (20) sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate or a mixture thereof. Low-fat spread according to claims 1-4, characterized in that the lipophilic emulsifier has an HLB value of less than 7 and contains one or more of the following materials: mixed fatty acid mono-glycerides; mixed fatty acid diglycerides; mixtures of fatty acid mono- and di-glycerides; lipophilic polyglycerol esters; glycerol esters, such as glyceryl monooleate, glyceryl dioleate, glyceryl monostearate, glyceryl distearate, glyceryl monopalmitate and glyceryl dipalmitate; lactylated esters such as glyceryl lacto esters of fatty acids; propylene glycol esters such as propylene glycol monopalmitate, propylene glycol monostearate and propylene glycol monooleate; Sorbitan esters, such as sorbitan monostearate, sorbitan trioleate, sorbitan tri-palmitate, sorbitan tristearate and sorbitan sesquioleate; fatty acids and their soaps, such as stearic, palmitic and oleic acids. Low-fat spread according to claims 1 to 5, characterized in that the stabilizing agent is a hydrophilic colloid, namely St. Jans bromine gum, soy protein isolate, gelatin, pectin, microcrystalline cellulose, carrageenan, guar gum, alginate, xanthan gum, methyl cellulose, carboxymethyl cellulose, ethyl cellulose, hydroxypropylmethyl cellulose, dextrin or starch or mixtures thereof and, while the stabilizing agent is preferably 0.1-3.0% of the total weight of the spread matters. 7. A process for the preparation of a low fat spread, eg a butter flavored spread, characterized in that an oil-in-water emulsion is prepared, containing a dispersed phase, which contains 5-40% fat. based on the weight of the emulsion, contains a continuous aqueous phase containing a stabilizing agent, as well as an emulsifying agent system, comprising a combination of a lipophilic emulsifying agent and a hydrophilic emulsifying agent, wherein relative and total amounts of the emulsifying agents and the stabilizing agent are active to provide a stable emulsion and a solid at 4.4 ° C? and the emulsion cools under conditions such that it solidifies to form a product solid at 4.4 ° C. 8. Process according to claim 7, characterized in that the lipophilic emulsifier with the other fat-soluble constituents is mixed with the fat at a temperature suitable to provide a uniform mixture before preparing the emulsion. Process according to claim 7 or 8, characterized in that the emulsion is stirred after cooling to promote crystallization and to enhance solidification. 25 10. Process according to claims 7-9, characterized in that all components are mixed thoroughly at a temperature high enough to keep the fat in a liquid state before carrying out the emulsification, while the mixed components are preferably homogenized at a temperature of 49 ° -88 ° C. 8 0 0 β 3 1 7