DE1492835B - Edible water in oil emulsion for food - Google Patents

Description

The invention relates to an edible water-in-oil emulsion made from constituents or for coating foodstuffs, in particular sugar confectionery, consisting of water and an oily component which contains 1.0 to 12 percent by weight of an emulsifying agent consisting of 0 to 75.0 percent by weight a nonionic hydrophilic emulsifier and 100 to 25 percent by weight of a nonionic lipophilic emulsifier, the total hydrophilic / lipophilic balance of the emulsifier combination 3 to _; 6 is. This emulsion is characterized in that the oily component consists of a liquid or molten edible fat and, based on the "edible fat, 1.0 to 10 percent by weight of a molten animal or vegetable edible wax in such amounts that the total amount of edible fat, emulsifier and Wax makes up 4.7 to 98.2 percent by weight of the emulsion, the optionally used hydrophilic emulsifier has a hydrophilic / lipophilic balance of at least 7.8 and, for example, of lecithin (Ö-W type), polyethylene glycol-4C0-distearate, polyethylene glycol-400 monooleate, an acetylated glyceride of a vegetable oil esterified with tartaric acid, polyoxyethylene (20) sorbitan monostearate or an acetylated glyceryl monostearate esterified with tartaric acid, the lipophilic emulsifier consists of a fatty acid monoglyceride with a hydrophilic / lipophilic balance number of 5.4 and a maximum of 5.4 of at least 8, with the proviso that up to 30 ⁰ / o d it lipophilic emulsifier can be replaced by a lipophilic diluent consisting of a fatty acid monoglyceride with an iodine number below 8 and a hydrophilic / lipophilic balance of not ^: more than 5.8, and finally the emulsion 1.8 to 74 percent by weight, based on the water Emulsion, which can contain up to 83% sugar.

Heretofore, for coating foodstuffs, e.g. B. sugar confectionery or baked goods, only using substantially anhydrous fat compositions; these compositions have the following. Features on:

1. A suitable viscosity (in relation to the desired flowability, the uniformity of the layer to be formed and the desired layer thickness);

2. curing time according to the manufacturing conditions;

3. Desired strength of the coating at normal eating temperatures;

4. no staining (no uneven coloration);

5. Complete continuity of the oil phase and

6. Removability from a mold or from conveyor belts.

45

55

60

However, arise in manufacture and use such substantially anhydrous fat-based compositions have problems economic and physical, namely:

1. The manufacture of compositions based on fats requires the use of larger, expensive mixing and cleaning equipment and processing kettles whose operation is associated with high costs; these can be avoided if a Emulsion is used.

2. Changes in the cost of the product due to fluctuations in the market price of fat and sugar, which can nullify or result in the usually very low profit margins have that. the price of the compositions fluctuates.

3. Flavors can only be tried in fat-based compositions if when the fat is melted to release the flavor particles therefrom they can react to the taste organs.

4. 4. If cocoa is used as a flavoring, it is desirable to cook the cocoa in order to achieve a more intense taste per unit weight of the material, but the Removed water before ^ mixing the cooked material with the fatty composition must, however, the entire benefit of cooking is lost.

5. A careless addition "of water" prevents the use of a fat-based composition for coatings, as this reduces the Viscosity is greatly increased. ■;

6. Fat-based compositions have substantial fat thicknesses and tend to peel off when a fat-based product is eaten at temperatures below the melting point of the fat. Coatings based on fats on ice cream are particularly brittle and flaky because they are usually consumed at temperatures which are substantially ¹ below the melting point of the fats commonly used.

7. Any fat-insoluble material that is made into a fat-based composition can only be dispersed therein and tends to increase the viscosity of the composition.

The process according to the invention for the preparation of an edible water-in-oil emulsion for food, according to which a fatty component, 1.0 to 12 percent by weight of an emulsifier, that from 0 to 75 percent by weight of egg did not dissociate hydrophilic emulsifier and 100 to 25.0 percent by weight of an undissociated lipophilic Emulsifier consists and overall a hydrophilic / lipophilic Has equilibrium between 3 and 5, and water is mixed together characterized in that 1.8 to 74.0 percent by weight of heated to the temperature of the mixture Water can be added while maintaining the homogeneity of the mixture by stirring and stirring is continued until a water-in-oil emulsion is formed, the fat-containing component of 4.7 to 98.2 percent by weight of a liquefied fat and 1.0 to 10.0 percent by weight a liquefied wax and the shares of emulsifier and wax a part of the total weight of the liquefied fat, and when using a hydrophilic emulsifier this has a hydrophilic / lipophilic balance of

3 4

at least 7.8, and the lipophilic emulsifier describes an emulsion with an addition of sugar

hydrophilic / lipophilic balance of no longer becoming. A change in the proportion of sugar

than 5.4 and an iodine number of at least 8. to water, from water to fat or from fat to

The term »hydrophilic / lipophilic equal sugar or the type and proportions of the used

weight "is in a monograph by Paul 5 Emulsifiers cause a change in the inherent

Becher, »Emulsion Theory and Practice«, purifying the water-in-oil emulsion and can too

hold Publishing Corporation, New York, USA. (1957), on the destruction of the emulsion and its division into

explained. Lead fat and water. In the invention

An emulsion obtained by the process according to the invention has two liquid phases

Asked water-in-oil emulsion for food io (namely fat and water phases), whereas it is

has all of the desirable properties of currently known grease based coatings by one

Compositions used for coatings suspension of solids in a liquid phase

fat-based, which are those identified above, which are both the flavor and the

Problems and the following undesirable characteristics includes dye. Water-in-oil emulsions can

such compositions are turned off: 15 are made with:

1. Avoid expensive. "Mixing, Ver ', .. ^ u 1 ^« j ·
working and cleaning devices. \ ^L One fat-free flavor and one

2. The one required for the respective use. fat-free dye;

Fat and sugar content is reduced, so that ² " ^emem water-soluble flavor and one

the profit on the final product of ²⁰ , water soluble dye;

Fluctuations in the prices of these goods not ³ · a fat-free flavor and a

more so dependent. . water soluble dye; ■

3. When stored at temperatures above ⁴ · a fatty dye and a water-like melting point of the fat, the 'separates. ^losii * ^en flavor and.
Emulsion? * Flavoring and coloring in a solids and a small amount of fat that J ^ ^"odi * aqueous phase are not in a hard bottom layer of ² * ⁵ * not soluble, but with a top layer of fat hard never mix dispersible. .

4. Fair sensation of a fat in the mouth is made _{possible by} water-in-oil emulsions, and an oily taste, which is habitual as a result of the use of potatoes, with regard to their solubility, there is no fat-based decomposition.

Avoided It was found that material changes

5. It is always allows the use of water-soluble ^composition for water-in-oil Emul flavors and colors, 35 eons drove that any portion of the current to the majority of the legally permissible flavoring and coloring and em minimum form allowed substances of this kind. Fats can advise you and which one you want

6. Compared to materials; which are dispersed in one fat-based composition for the respective purpose have favorable physical properties,
must, in the case of water-soluble substances _e in ^ F 1 S-1 and 2 of the drawings are dreidimensionae more intense taste and more intense diagrams, which show how two and three variables, respectively, can be changed ^{in composition to one color}

7. Finally, the problem of Wasserabsorp- desired viscosity in a water-in-oil emulsion tion ν is uring ^to fold the coating of ice cream and. The diagrams show the percentages of other water-containing foods ^{- 45} ** W ater, Sugar and fat to which a sweetened emulsion is used. The points marked with A to T show those in the corresponding

The fats used according to the invention are edible, compositions used in concentrations, preferably one or more vegetable oils, the height of each point being hydrogenated all or part of the proportion; can be, or 50 shows the combination used and each unit corresponds to a fraction of a hydrogenated vegetable oil as well as 2 ⁰ J _{0 of} the total emulsifier.
Mixtures of such oils can be used. F i g. 1 shows compositions, all with the type of fat or oil used determines a total emulsifier content of 9.5 ° / ₀ (beden melting point of the emulsion and thus also the subject on the weight of the fat) are prepared, usability of the relevant emulsion. Hence 55 whereas F i g. 2 Similar compositions with some of the various emulsifying agent contents indicated by the choice of fats. The layering of other foods in a table below shows the changes in the given temperature, the hardness of the coating with composition and the viscosity of different eating temperatures and the taste of those emulsions at points A to / in FIG. 1, the coating (measured in combination with other Ge 60 with the well-known MacMichael viscose flavorings). . . :: '■' ■ meter (National Confectioners Association, Stahdard-. Although added sugars are omitted when proceeding). This device measures the torque of the water-in-oil emulsion for food Ver = · on a wire that is used with a cup in which the sugar content is limited lowered weight, which must be with a certain, is sugar of $ 3 speed is driven at the larger .Teil and used with the present invention prepared according to ^one emulsions, composition whose viscosity can be measured and therefore also the method is intended in accordance with 'before * should, is filled, said sample to a bestimmteliegehder invention for Production of water-in-oil temperature is cooled. · ■ rr '. ■ /' .. .. .-. ; .. \. , '/

A. Table I. Weight percent D. Point 0 F. G H ¹ 15th (see Fig. 1) 50 E. 65 50 50 50 25th Total emulsifier content 9.5 ° / 25th 55 10 30th 40 45 60 The percent sine C. 25th 20th 25th 20th 10 5 300 35 • 45 25th 18th 65 90 100 ^; 25th 35 ° / ₀ total fat B. 40 ° / ₀ total water .... 25th 115 ° / ₀ total sugar .... 25th viscosity 50 295

It should be noted that even with the same emulsifier content, very different viscosities can be obtained. The highly viscous emulsions, according to points A and B, are as such as food, e.g. B. as the centerpiece of sugar confectionery, suitable. Emulsions with a viscosity of 35 to 50 ° MacMichael can be used for icing, for coating sugar confectionery and for sauces, whereas emulsions with a viscosity of 18 to 35 are suitable for coating ice cream and the like.

The points of FIG. 2 are denoted by / to T. The table below shows the changes in the composition and the viscosity with changes in the emulsifier content (4 to 12%, as indicated by the height of the points L to T ).

% .total fat ...:
% total water ...
° / o total sugar ..,
Viscosity: .........

Table II. (see Fig. 2)

M. N O PunVt Q * S. L. 25th 35 • 50 P. 65 50 50 15th 25th 25th • 25 55 10 30th 40 • 25 50 40 • 25. 20th 25th 20th 10 60 155 165 42 25: 10 35 72 inverted 30th

50
45

105

All the compositions in Table 2 are identical to those in Table 1 with α in relation to the total fat, water and sugar content. However, the content of the emulsifier varies between 4 and 12%, as in FIG. 2 shown. Composition L is comparable to Composition A (Table 1), but is reversed to an oil-in-water type. The viscosities of Table 2 are lower than any of the corresponding compositions of Table 1 except for. Composition ./V and T. It can be seen that significantly different viscosities can be obtained if different proportions of emulsifier are used in the same composition with the above components. , ■

In compositions A to T , the fat used was a hydrogenated palm kernel oil (Wiley F = 39 ° C), with 7.1% (based on fat weight) of an edible animal or vegetable (non-mineral) wax, e.g. B. beeswax, was used for 5s. The emulsifiers used in compositions A to T were 1.31% (based on the fat weight) acetylated, esterified with tartaric acid. Glycerylnlonostearat, 8.15% (based on the fat weight) glyceryl monooleate, resulting in a ratio of hydrophilic emulsifiers of 13.85 or 86.15 ° / _0th The above combination of emulsifying agents results in an HLB (hydrophilic-lipophilic balance) within the values (3 to 6) which are considered to be the best for a water-in-oil emulsion (cf. 6g Becher, Emulsion, Theory and Practice, ACS Monograph 135, copyright 1957). ,

Preferred are water-inrÖl emulsions 1.8 ° / ₀ water so that the point AA of the water phase scale is supplemented with at least the Fig. 1 at 1.8, and the line across the diagram to the point BB runs at 74% on the water phase scale, indicating the maximum concentration of water that should be used. Other proportions of water are indicated by the various points in FIG. 1 and 2, the limits of the compositions with viscosities which are favorable for the water-in-oil emulsions in question are indicated by the field enclosed by the lines X, Y and Z.

. It can be seen that the proportional ranges of the two . Essential components of the present emulsions and the non-essential sugar as described in shown in the diagrams are:

·· '■ · ■ Fat 4.7 to 98.2%

· "Water 1.8 to 74.0%

■ Sugar .. 0 to 83.0%,:

where in the term "sugar" all water-soluble or water-dispersible substances, if they are used; and within the term "fat", fat, wax, emulsifying agents and oil-soluble or oil-dispersible substances, which are used, are included. The content of emulsifiers can be kept low and for compositions with a higher fat content only _: 1% (based on the fat weight). Invert sugar, honey or core syrup can be used. to reduce the amount of sugar crystallization after refrigeration in high sugar compositions. Flavors: and colors can be used in any proportions

can be added to obtain the desired intensity of flavor and color. The flavor can be any natural or synthetic flavor used in foods may be. The dye will be one of the approved for food. It can be a natural or synthetic color, which can also be present in edible liquids, e.g. B. glycerine, Propylene glycol or water. Both the flavor and the color can be in oil or water be soluble or dispersible, since both the fat and the water are a suitable carrier for the Represents flavor or color. As mentioned above, the use of Sugar as well as flavors and colors are avoided. Other additives, e.g. B. Salt, preservatives or artificial sweeteners, can be used as needed.

The addition of natural, bleached or unbleached beeswax, or any other edible vegetable or animal wax in proportions of 1 to 10 ° / ₀ (based on the fat weight) allows to establish a number of water-in-oil emulsions, which is greater than that number of emulsions which can be obtained if the wax is omitted. It has been found that a balanced combination of hydrophilic emulsifier, e.g. B. lecithin (O / W type) and lipophilic emulsifier, e.g. B. glyceryl monooleate, is required to obtain the desired emulsion stability. The combined emulsifier gives the best results when it is dissolved in the fatty phase. Other combinations of lipophilic emulsifiers, e.g. B. various glyceryl monooleaten, certain glyceryl monostearates and propylene glycol esters, with hydrophilic emulsifiers, e.g. B. acetylated tartaric acid esters of mono- and diglycerides and polyoxyethylene-20-sorbitan monostearate and oleate can be used.

If other emulsifying agents are used, the proportion of each one used must be used. Corrected emulsifier taking into account the purity of the compounds in the emulsifying agents mentioned, the are all available on the market. '

ίο The emulsifier combination is chosen so that a hydrophilic-lipophilic balance (HLB) is obtained, which has been found to be very effective in terms of causing adsorption on the intermediate layer of the two immiscible liquids (water and fat), so that a water-in-oil emulsion is obtained which does not dissolve or breakdown when it is stored in liquid or solid form or is melted again after storage as a solid. Such adsorption is a purely physical phenomenon, as evidenced by the fact that these emulsions can be solidified and melted repeatedly with chemical change. However, precautions are taken ,, such as avoiding strong alkali in water and other materials which are known / that it due to a chemical reaction with the fat, the emulsifier or the aqueous phase, the formation of water-in-oil Emulsions interfere with or prevent or reduce their stability · The table below shows various emulsifiers and their most important characteristics; shown are hydrophilic or lipophilic emulsifiers and diluents which can be used to replace some of the lipophilic emulsifiers.

Table III Hydrophilic Emulsifiers

Chemical name

HLB at F. ° C Iodine value Through
average
purity 7.8
11.0 at Room temperature
fluid
2
2 90 to 95
45 to 50
31 to 40 60.0
90.0
100.0 12.0 at
at Room temperature
fluid 45 to 55 8.5 12.0
14.9
14.9 54
Room temperature
fluid
Room temperature
fluid 5
1.5
19 to 22 20.0
100.0
100.0 15.0 55 3 max 30.0 15.0 at
at 58 3 max 40.0 15.0
15.0 Room temperature
soft paste
Room temperature
fluid .. 60
19 to 22 20.0
100.0 109508/126

Lecithin (O / W type)

Polyethylene glycol 400 distearate

Polyethylene glycol 400 monooleate

Acetylated monoglyceride of a vegetable oil, esterified with tartaric acid

Acetylated glyceride of a vegetable oil, esterified with tartaric acid

Polyoxyethylene (20) sorbitan monostearate

Polyoxyethylene (20) sorbitan monostearate

Acetylated glyceryl monostearate, esterified with tartaric acid

Acetylated glyceryl monostearate, esterified with tartaric acid

Acetylated glyceryl monostearate, esterified with tartaric acid

Polyoxyethylene (20) sorbitan monooleate

(Tested with lipophilic emulsifier.)

Table IV Lipophilic Emulsifiers

10

Chemical name

HLB

F. ⁰ C

Iodine value

Average purity

Lecithin (W / O type)

Glyceryl monooleate

Glyceryl monooleate from vegetable fat. Glyceryl monooleate from cotton oil. Glyceryl monooleate from coconut oil.

Glyceryl monooleate from peanut oil ...

Glyceryl monooleate

Glyceryl monooleate,

Glyceryl monooleate

Glyceryl monooleate

Glyceryl monoline oleate

Glyceryl monostearate

Glyceryl monostearate

Glyceryl monooleate

(Tested with lipophilic emulsifier.)

3.4 3.5 3.5 3.5

3.5 3.5 3.5 3.5

3.8 3.8 3.8 5.2 liquid at room temperature

18th
48
43
32

49
20th
25th
35

to 42

until 50

to 53

-12

90 to 95

70 to 80 65 to 75 80 to 90

6 to 10 (average 8)

80 to 90 80 to 95 74 to 78 65 to 70

to 54 to 64 54 to 61 65 to 75

4.0

42.5 42.5 42.5 52.5

42.5

42.5

56.5

90 min

18%

74%

50

38.0

Table V

Lipophilic diluents (cannot be used as primary emulsifiers)

Chemical name

ILB F. ° C Iodine value Through
average
purity 3.5 57 to 61 2 54.0 3.6 57 to 61 5 42.5 3.8 59 to 61 7 max 42.0 3.8 60 3 max 42.5 3.8 60 3 max 42.5 4.0 60 2 max 12.0 4.0 60 2 max 12.0 4.0 60 5 max 12.0 4.7 50 2V ₂ 100.0 4.7 50 5 100.0 5.8 56 to 61 5 39.0

Glyceryl monooleate

Glyceryl monostearate

Glyceryl monostearate

Glyceryl monostearate

Glyceryl monostearate

Glyceryl lactopalmitate

Glyceryl lactostearate

Glyceryl lactostearate

Sorbitan monostearate

Sorbitan monostearate

Glyceryl monostearate

(Tested with a hydrophilic emulsifier.)

It can be seen that, although in the tables above, compounds with the same chemical name These compounds appear as they come from different sources and of various kinds are not the same and that the iodine numbers for compounds with the same name are very high are different. All of the hydrophilic emulsifiers in Table III have a hydrophilic lipophilic Equilibrium (HLB) of 7.8 or above while the lipophilic agents of Table IV are hydrophilic lipophilic Have an equilibrium of 5.4 or less. With reference to Tables IV and V it should be noted that that monoglycerides with an iodine number of and above or mixtures of such compounds be used as primary lipophilic emulsifiers in the preparation of water-in-oil emulsions can, whereas all saturated monoglycerides with iodine numbers below 8 can only be used as a diluent and cannot be used as primary emulsifying agents. It was found that up to 30% of the lipophilic W / O-forming emulsifiers of Table IV by the lipophilic diluents Table V (which differs from the primary emulsifying agents in the following

should be mentioned) can to reduce the viscosity and sticking of the emulsion in the mouth of the To prevent emulsion consuming persons.

The following is an example of a composition with two different viscosities that have different compositions for different uses explained.

Lemons

Highly viscous
concentrate Low viscosity
dilution
% 25.97 17.32 35.42 56.94 26.87
5.62 17.92
3.74 0.21
0.97 0.14
0.65 0.42 0.28 1.09
0.19 0.72
0.13 0.21
3.03 0.14
2.02

water

Fat, coconut oil

sugar

granulated

Invert

Emulsifier
Hydrophilic: diacetyl tartaric acid ester of mono-

and diglycerides

Lipophilic: glyceryl monooleate (if informed) Lipophilic: glyceryl monostearate (diluent)

Flavor:

Lemon oil (fat soluble)

citric acid

Dye:

yellow (for food) [soluble in water]

Beeswax

24

57
35

57 to 61

64 to 65

The above concentrate was melted and resolidified several times with no change in viscosity or physical properties. When diluted (8000 g concentrate to 4000 g oil), the viscosity was 27 to 30 ° MacMichael, so that the present emulsion is suitable for coating ice cream. A number of ice cream bars were coated at 32 ° C, kept at 20 ⁰ C and checked frequently within 10 weeks. No leakage of oil, deterioration of grease or staining of the coating were found; the flavor was felt more strongly. At the end of 10 weeks, the taste was good, the ice cream appeared fresh, and no cracks or other damage to the coating was observed.

It has been found that an intermittent or continuous stirrer can be used so long homogeneity was maintained and mixed sufficiently in the water-to-oil addition stage to ensure the known particle size range of the dispersed water phase. It was with Using a six-stage, turbine-type continuous mixer with a 15 cm diameter rotor at a speed of only 1200 rpm successfully up to 4500 kg one with Chocolate-flavored water-in-oil emulsion received in just 60 minutes.

It has been found that the viscosity of a finished emulsion can be reduced if by simply adding molten fat to the emulsion with relatively little agitation or oil is added, the water-in-oil emulsion at or above the melting temperature of the fat or oil is held.

Claims (6)

Patent claims: 1. Edible water-in-oil emulsion as an ingredient or for coating foodstuffs, in particular sugar confectionery, consisting of Water and an oily component which is 1.0 to 12.0 percent by weight of an emulsifying agent contains, from 0 to 75.0 percent by weight of a nonionic hydrophilic emulsifier and 100 to 25 percent by weight of a nonionic lipophilic emulsifier, the entire hydrophilic / lipophilic balance of the emulsifier combination is 3 to 6, thereby characterized in that the oily component consists of a liquid or molten Edible fat and, based on the edible fat, 1.0 to 10 percent by weight of a melted one animal or vegetable edible wax in such amounts that the total amount of Edible fat, emulsifier and wax make up 4.7 to 98.2 percent by weight of the emulsion, the optionally used hydrophilic emulsifier has a hydrophilic / lipophilic balance of at least 7.8 and, for example, made of lecithin (Ö-W type), polyethylene glycol 400 distearate, Polyethylene glycol 400 monooleate, a acetylated, esterified with tartaric acid glyceride of a vegetable oil, polyoxyethylene- (20) -sorbitan- monostearate or an acetylated glyceryl monostearate esterified with tartaric acid, the lipophilic emulsifier consists of a fatty acid monoglyceride with a hydrophilic / lipophilic balance of at most 5.4 and an iodine number of at least 8, with the rule that up to 30% of the lipophilic emulsifier is made up of a lipophilic Diluent consisting of a fatty acid monoglyceride with an iodine number below 8 and a hydrophilic / lipophilic balance of not more than 5.8 can be replaced, and finally the emulsion 1.8 to 74 percent by weight of water, based on the emulsion, which contains up to 83 ° / _{0 can have} sugar. 2. A method for producing a water-in-oil emulsion according to claim 1, in which a fat-containing component, / L ₅ O to 12 percent by weight of an emulsifier, which consists of 0 to 75.0 percent by weight of a non-dissociated hydrophilic emulsifier and 100 to 25, 0 percent by weight of a non-dissociated lipophilic emulsifier and has a total hydrophilic / lipophilic balance between 3 and 5, and water are mixed with one another, characterized in that 1.8 to 74.0 percent by weight of water heated to the temperature of the mixture is added during the homogeneity of the mixture is maintained by stirring, and stirring is continued until a water-in-oil emulsion is formed, the fatty component being 4.7 to 98.2 percent by weight of a liquefied fat and 1.0 to 10.0 Percent by weight of a liquefied wax and the proportions of emulsifier and wax a part of the total weight of the liquefied fat form, and when using a hydrophilic emulsifier this has a hydrophilic / lipophilic balance of at least 7.8, and the lipophilic emulsifier has a hydrophilic / lipophilic balance of not more than 5.4 and an iodine number of at least 8.
• 3. The method according to claim 2, characterized in that instead of up to 30 percent by weight of the lipophilic emulsifier, a lipophilic diluent is used whose hydrophilic / lipophilic balance is not more than 5.8 and its iodine number is below 8. 4. The method according to claim 3, characterized in that the lipophilic emulsifier and the diluents are fatty acid esters of monoglycerides. 5. The method according to any one of claims 2 to 4, characterized in that the edible wax is an animal wax, especially beeswax. 6. The method according to any one of claims 2 to 5, characterized in that that of the mixture The water to be added contains up to 83.0 percent by weight of sugar. 1 sheet of drawings