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WO1998019553A1 - Variante stable de creme de noix de coco - Google Patents

Variante stable de creme de noix de coco Download PDF

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Publication number
WO1998019553A1
WO1998019553A1 PCT/EP1997/005921 EP9705921W WO9819553A1 WO 1998019553 A1 WO1998019553 A1 WO 1998019553A1 EP 9705921 W EP9705921 W EP 9705921W WO 9819553 A1 WO9819553 A1 WO 9819553A1
Authority
WO
WIPO (PCT)
Prior art keywords
range
sterilized
emulsion
emulsion according
creaming
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP1997/005921
Other languages
English (en)
Inventor
Elizabeth R. Grant
Ian Timothy Norton
Timothy J. Foster
Jeffrey Underdown
Ian Michel Kimsey
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Priority to AU53138/98A priority Critical patent/AU5313898A/en
Publication of WO1998019553A1 publication Critical patent/WO1998019553A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • coconut cream i.e. the emulsion obtained by extraction of comminuted coconut kernel (with or without addition of water)
  • coconut cream is a well-known product in tropical areas like Indonesia, Thailand, Philippines etc. So far, these creams were mainly hand-made from fresh mature coconuts. This technique, however, is time-consuming and inefficient while the product obtained has to be used immediately as microbial deterioration and rapid creaming (separation of the oil and water phases) will occur upon storage at ambient temperature due to the large oil droplet size.
  • One of the key attributes of natural coconut cream is that upon heating, it exhibits aggregation of the protein component which is thought to facilitate flocculation of the oil droplets (resulting in an increase in the rate of their rise to the top of the sample) . This then leads to completely separated oil and water layers, with little or no oil present in the lower layer. A similar appearance on heating is required from a sterilised coconut cream alternative.
  • a coconut cream alternative is described, being a sterilized, water- continuous fat containing emulsion which comprises
  • wt.% 1-15 wt% of a vegetable fat; 0.1-5 wt.% of a protein compound; 0-2 wt.% of an emulsifier composition; 0-10 wt.% of a sweetener, in particular a carbohydrate ;
  • composition 0.01-5 wt.% of a thickener composition; 0.01-2 wt.% of a flavour composition; 0-1500 ppm. of a multivalent metal. which composition, upon heating above 70°C, shows flocculation of at least the protein component.
  • the extent of creaming can be measured by the following Stability Test:
  • % Creaming measure the height of the visible serum-cream boundary layer and express as a % of total product height (referred to in this document as the % Creaming) by use of a ruler or other similar measuring device as soon as possible to minimize a temperature increase (possible melting) of the frozen sample. Some judgement on average boundary height across pack may be necessary.
  • height lower layer creaming % X 100; total height sample
  • emulsifier composition 0.1-5 wt.%, preferably 0.2-3% of a protein; 0-2 wt.% of an emulsifier composition;
  • a sweetener in particular a carbohydrate
  • a flavour composition 0.01-2 wt.% of a flavour composition; 0-1500 ppm. of cations; 0-5 wt.% of a thickener composition;
  • stabiliser in particulate form 0.01-5 wt.% of stabiliser in particulate form; and has a viscosity at 30°C of 1-200 mPa.s when measured at 50s "1 and after a storage period in the range of 1-36 weeks at a temperature of 30°C shows a creaming level in a range of 0-30% (as measured in the technique as outlined above) .
  • the invention relates to a sterilized, water-continuous fat containing emulsion which shows flocculation of at least the protein component upon heating of the product, the emulsion comprising 1-30 wt.%, preferably 1-20% of a vegetable or animal fat;
  • a sweetener in particular a carbohydrate
  • flavour composition 0.01-2 wt.% of a flavour composition
  • stabiliser in particulate form 0.01-5 wt.% of stabiliser in particulate form; and has a viscosity at 30°C of 1-200 mPa.s when measured at 50s "1 and after a storage period in the range of 1-36 weeks at a temperature of 30°C shows a creaming level in a range of 0-30% (as measured in the technique as outlined above) .
  • particulates may be added as an ingredient prior to sterilisation provided they remain particulate during and after the sterilisation process (e.g. temperatures up to 150°C for up to 30 seconds) .
  • An alternative method is to produce the particles during the preparation process of the product of the present invention. This can be done before or after sterilisation, for example by cooling a gelling biopolymer to below its gelling temperature in the presence of an intense shear field, or alternatively for example by the chemical setting of a gelling biopolymer in the presence of such an intense shear field. Particles formed prior to sterilisation must be capable of surviving the sterilisation process intact.
  • the emulsion shows a creaming level as low as possible, but at most in the range of 0-30% (as measured by technique above) , after a storage period in the range of 15-36 weeks, and preferably after a storage period of 30-36 weeks.
  • the creaming level is preferably in the range of 0-20%, further preferred 0-10%, more preferred in the range of 0-5%, and, most preferred almost or completely 0%.
  • the stabiliser in particulate form can be made of any food grade gelling or stabilizing agent.
  • the stabiliser in particulate form should remain as particulates on storage under the required temperature regimes i.e. their melting point is preferably at least 5°C greater and more preferably at least 10°C than the required storage temperature .
  • suitable material for use as particles are macrocrystalline cellulose (MCC) such as Avicel, derivatives of any thereof, microparticulated gels formed on cooling in a shear field (sheared biopolymers both thermally and chemically set) , such as agar, kappa- carrageenan, iota-carrageenan, pectin, gellan, alginate, konjac mannan, curdlan, chitin, furcelleran, carboxy methyl cellulose (CMC) , amylose, xanthan + locust bean gum (LBG) , xanthan + konjac mannan, kappa-carrageenan + LBG, kappa- carrageenan + konjac mannan and the like, or mixtures thereof .
  • MCC macrocrystalline cellulose
  • iota-carrageenan such as Avicel, derivatives of any thereof, microparticulated gels formed on cooling in a shear field (sheared
  • the stabiliser in particulate form may be obtained in the product according to the invention in one of the following ways:
  • the ungelled material can be added before or after sterilisation to the premix comprising all ingredients.
  • Particles are for example formed by cooling the mixture comprising all ingredients, in the presence of an intense, shear field, or alternatively for example by the chemical setting of a gelling biopolymer in the presence of such an intense shear field. Particles formed prior to sterilisation must be capable of surviving the sterilisation process intact.
  • sheared agar is used as particulate stabiliser, and no thickener is present.
  • particulate stabiliser it is considered to be essential, that at least 0.01-5% (on total end product weight basis) of particulate stabiliser, is present in the product according to the invention.
  • the particulates of the present invention can have any form, i.e. they can be spherical, irregularly shaped, they can have the form of spheres, rods, cones, and the like.
  • the particle size to be used must be below a critical size for oral and visual perception.
  • these particles preferably should have a mean equivalent diameter, (number weighted mean diameter) , not exceeding 100 micrometer, more preferably not exceeding 50 microns and even more preferably not exceeding 20 microns. (Such as described in e.g., EP 0 355 908) .
  • the pH of our sterilized coconut cream alternatives is in general about neutral, preferably pH 6.0 - 7.8, more preferred pH 6.5-7.5.
  • the presence of some, preferably 10-1500 ppm, in particular 50-1000 ppm of a multivalent cation, in particular calcium was advantageous.
  • the amount of cation, e.g. Ca 2+ that is required for flocculation upon heating will depend upon the pH of the emulsion. However in the pH range of 6.0- 7.8 the amounts given above will suffice.
  • the nature of the fat component is not very critical.
  • any natural or synthetic fat component derived from vegetable or animal sources can be applied.
  • the fats are suitably selected from hardened fats, high in SAFA (saturated fatty acids) or unhardened vegetable fats, high in PUFA (poly unsaturated fatty acids) , but also fractions thereof or mixtures of these fats can be applied.
  • suitable fats are selected from the group of coconut oil, hardened coconut oil, fractions of hardened coconut oil, palm kernel fat, hardened palm kernel fat, fractions of hardened palm kernel fat, palm oil, hardened palm oil, fractions of palm oil or hardened palm oil, sabayon oil, sunflower oil, safflower oil, maize oil, and rapeseed oil.
  • animal fat such as fish oil, or butter or butterfat can be applied.
  • mixtures of vegetable and non-vegetable fats can be applied.
  • liquid oils high in PUFA content is preferred.
  • the use of liquid vegetable oils is in particular preferred.
  • stabiliser in particulate form in an amount of 1-5 wt%, more preferably 2-5 wt%, more preferred 3-5 wt%, most preferably 0.01-3 wt% .
  • suitable emulsifiers other than protein which may be used are monoglycerides, lactylates, polyglycerol esters, lecithin, and diacetyl tartaric esters .
  • Sweeteners although not absolutely necessary, are normally present in order to achieve a sweet taste and often also because of their water-binding abilities.
  • suitable sweeteners are found in the group of carbohydrates, such as sucrose, glucose, fructose, syrups of glucose or fructose, maltodextrins or mixtures thereof, while also high-intensity sweeteners, e.g. sorbitol, can be present.
  • sorbitol sorbitol
  • the viscosity is suitable measured using a Haake Rotovisco RV 20-M5 measuring system with a MV1 sensor at 30°C and at a shear rate of 50s "1 (0 - 50s-l over 5 mins) followed by 15 minutes at a constant shear rate of 50s "1 at 30°C. The reading is taken after 10 mins at constant 50s-l shear rate .
  • the emulsions of the present invention exhibit flocculation on heating for 50 min. at 85°C.
  • the extent of flocculation can be measured by the technique described in international patent application WO 94/15477.
  • Emulsions of the present invention exhibit at least 50%, preferably at least 75% flocculation when held under the conditions mentioned above .
  • coconut creams are conventionally applied in the preparation of traditional meals, e.g. as a cooking additive. Therefore, food products at least partly consisting of the sterilized, water-continuous fat containing emulsions according to the invention are also part of this invention. For this purpose spices are often incorporated in the creams according to the invention.
  • the invention relates to a process for the preparation of water-continuous fat emulsions containing particulates for stabilisation wherein : a premix is made of all components at 50-80°C, but optionally excluding some or all of the multivalent cation components and optionally excluding some or all of the stabilizer material; the premix is optionally heated to a temperature above 80°C; - the heated premix is subjected to a direct or indirect UHT treatment at 130-150°C for 1-30 seconds; the sterilized mixture is cooled to 50-75°C, preferably 60-75°C; the cooled, sterilized mixture is homogenized at a pressure of 10-250 bar, preferably 25-250 bar; the homogenized mixture is cooled to 5 - 35°C the cooled mixture is packed aseptically, preferably at 5-35°C.
  • This process of the invention allows the addition of the stabilizer or ingredients from which the stabilizer is to be formed in a manner dependent on the choice of stabilizer to be present in the resulting emulsion.
  • the stabilizer is added in particulate form.
  • the stabilizer material is not sensitive to temperatures occuring at the sterilization process, for example, as is the case for particles of chemically set gels
  • the stabilizer particulates can be added at any moment of the process described above.
  • the particles are added prior or during the sterilization process for microbiological safety reasons.
  • stabilizer should be added after the sterilization step.
  • the stabilizer material is molten due to a heat step in the process, an intense shear field is to be applied while cooling to below the gel-forming temperature.
  • the stabilizer particulates can be formed in situ.
  • the particulates are formed by a thermal and/or chemical set gelation process, during the preparation process of the mixture, or, in case a mixture of thermally and chemically setting gelling agents if formed, by both processes, and an intense shear field is applied during or after the gel formation.
  • an intense shear field is to be applied while cooling the gelling biopolymer to below its gelling temperature preferably while cooling to at least 5C below its gelling temperature .
  • the amount of cation needed for said gelation can be present.
  • particles are formed post-sterilisation by passing the homogenised emulsion through a device capable of the simultaneous application of shearing and cooling (such as a scraped surface heat exchanger - SSHE) , such that the temperature of the emulsion is reduced to below the temperature at which gelation is complete, and that the shear imposed on the system is sufficient to produce a particle size in the range specified above.
  • a device capable of the simultaneous application of shearing and cooling such as a scraped surface heat exchanger - SSHE
  • the calcium must be metered into the shearing device; the homogenized mixture is cooled to 5 - 35°C (if this is not already achieved in the previous step) - the sterilised cation solution for flocculation is added; and the cooled mixture is packed aseptically, preferably at 5-35°C.
  • particles can also be produced pre-sterilisation, provided they are capable of surviving the sterilisation process, by using the process described above, ie. using the SSHE.
  • a chemically setting gelling agent such as alginate
  • a certain amount of cations is often required to initiate gel formation.
  • the amount of cat-ions is believed to be dependant upon the biopolymer type and also upon the desired final gel structure.
  • pectin is used as source of particulate stabilising material
  • Ca 2+ is suitably used as the ion to initiate gelation.
  • gellan is used, Na + , K + or Ca 2+ , or combinations thereof can be used to initiate gelation in the premix.
  • a preferred embodiment of the present invention is the use of materials of which the gelation is not calcium dependant .
  • flavour does not need to be part of the premix. It can be added at any suitable stage in the production. It is even preferred to add it after sterilization.
  • the invention is further illustrated by the following examples .
  • Example I Products were made on a direct steam infusion plant.
  • the ingredients were premixed at 50-55°C, preheated to 90°C, subjected to UHT treatment of 146°C for 6 seconds, cooled to 75°C, homogenised at a pressure of 25 bar before being cooled to 25°C where addition of sterilised post-addition ingredients is volumetrically dosed prior to packaging.
  • Creams with the following composition were prepared:
  • the stabiliser in particulate form (the MCC) was added prior to sterilisation and remained intact during and after the sterilisation process.
  • a number of tetrapacks were filled with the product, and stored at 30°C. After a given period, a pack was opened and the viscosity was measured according to the method described above. Simultaneously, a 250ml pack was stored in a freezer at -18°C for 48 hours, and the packaging material was removed. Creaming was measured, (as outlined previously) , and the % creaming was calculated. This procedure was repeated at regular intervals as indicated in the table.
  • Example I was repeated with the same process and same ingredients in same amounts, with the exception that instead of 1.5% tapioca starch, 2% tapioca starch was used and the amount of water was reduced in accordance with that.
  • the storage stability was determined and was as listed in Table II. Table II Storage stability at 30°C
  • Example I was repeated, with the same process and same ingredients in same amounts, with the exception that no stabiliser in particulate form was used, and the amount of tapioca starch was further increased to 2.4%.
  • the ingredients list is provided in Table III A. Table III A
  • a number of tetrapacks were filled with the product, and stored at 30°C. After a given period, a pack was opened and the viscosity was measured according to the method described above. Simultaneously, a 250ml pack was stored in a freezer at -18°C for 48 hours, and the packaging material was removed. Creaming was measured (as outlined previously) and the % creaming was calculated. This procedure was repeated at regular intervals as indicated in the table.
  • Example I was repeated, with the same process and same ingredients in same amounts, with the exception that as stabiliser in particulate form sheared agar was used in an amount of 1 wt% and that no thickener was added.
  • the resulting cream had a viscosity of 128 mPa.s and the stability was good.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

L'invention concerne une émulsion stérilisée, contenant une matière grasse à teneur en eau uniforme comprenant: 1-30 % en poids, de préférence 1-20 % d'une graisse animale ou végétale; 0,1-5 % en poids, de préférence 0,2-3 % d'une protéine; 0-2 % en poids d'une composition émulsifiante; 0-10 % en poids d'un édulcorant, en particulier un glucide; 0,01-2 % en poids d'une composition aromatisante; 0-1500 ppm. de cations; 0-5 % en poids d'une composition d'épaississant; 0,01-5 % en poids d'un stabilisant sous forme de particules. Cette composition a une viscosité, à 30 °C, de 1-1200 mPa.s lorsqu'elle est mesurée à 50 s-1, et elle présente, après une période de conservation de l'ordre de 1 à 36 semaines à une température de 30 °C, une teneur crémeuse de l'ordre de 0 à 30 %. De telles émulsions se sont avérées coulables et elles présentent également une bonne stabilité à la conservation, même pour une période allant jusqu'à 9 mois et cela à hautes températures.
PCT/EP1997/005921 1996-11-04 1997-10-21 Variante stable de creme de noix de coco Ceased WO1998019553A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU53138/98A AU5313898A (en) 1996-11-04 1997-10-21 Stable coconut cream alternative

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP96307975 1996-11-04
EP96307975.1 1996-11-04

Publications (1)

Publication Number Publication Date
WO1998019553A1 true WO1998019553A1 (fr) 1998-05-14

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ID=8225138

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1997/005921 Ceased WO1998019553A1 (fr) 1996-11-04 1997-10-21 Variante stable de creme de noix de coco

Country Status (3)

Country Link
AU (1) AU5313898A (fr)
MY (1) MY129404A (fr)
WO (1) WO1998019553A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000033806A1 (fr) * 1998-12-05 2000-06-15 Imperial Chemical Industries Plc Systemes d'emulsification et emulsions
WO2004105509A1 (fr) * 2003-05-27 2004-12-09 Unilever N.V. Produit alimentaire semi-fini
WO2013077726A3 (fr) * 2011-11-23 2013-07-18 Malaysian Palm Oil Board Substitut de lait de noix de coco liquide à base de palme
WO2017209598A1 (fr) * 2016-06-01 2017-12-07 Malaysian Palm Oil Board Substitut amélioré de lait de coco liquide à base de palme et procédé de production amélioré

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0355908A1 (fr) * 1988-08-17 1990-02-28 Unilever N.V. Composition à base d'un liquide comprenant un polysaccharide gélifiable pouvant former und gel réversible et méthode pour préparer une telle composition
EP0432835A1 (fr) * 1989-12-15 1991-06-19 Unilever N.V. Composition fluide
EP0501758A1 (fr) * 1991-02-26 1992-09-02 Hercules Incorporated Substitut des graisses
EP0558113A1 (fr) * 1992-02-26 1993-09-01 Unilever N.V. Emulsions à phase aqueuse continue à base de polysaccharides
WO1994015477A1 (fr) * 1993-01-18 1994-07-21 Unilever N.V. Produit succedane de la creme de noix de coco
US5508055A (en) * 1994-10-24 1996-04-16 Thomas J. Lipton Co., Division Of Conopco, Inc. Pourable salad dressings

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0355908A1 (fr) * 1988-08-17 1990-02-28 Unilever N.V. Composition à base d'un liquide comprenant un polysaccharide gélifiable pouvant former und gel réversible et méthode pour préparer une telle composition
EP0432835A1 (fr) * 1989-12-15 1991-06-19 Unilever N.V. Composition fluide
EP0501758A1 (fr) * 1991-02-26 1992-09-02 Hercules Incorporated Substitut des graisses
EP0558113A1 (fr) * 1992-02-26 1993-09-01 Unilever N.V. Emulsions à phase aqueuse continue à base de polysaccharides
WO1994015477A1 (fr) * 1993-01-18 1994-07-21 Unilever N.V. Produit succedane de la creme de noix de coco
US5508055A (en) * 1994-10-24 1996-04-16 Thomas J. Lipton Co., Division Of Conopco, Inc. Pourable salad dressings

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000033806A1 (fr) * 1998-12-05 2000-06-15 Imperial Chemical Industries Plc Systemes d'emulsification et emulsions
JP2002531484A (ja) * 1998-12-05 2002-09-24 インペリアル・ケミカル・インダストリーズ・ピーエルシー 乳化システム及び乳剤
AU767966B2 (en) * 1998-12-05 2003-11-27 Croda International Plc Emulsification systems and emulsions
US6831107B2 (en) 1998-12-05 2004-12-14 Christian Joseph Dederen Emulsification systems and emulsions
WO2004105509A1 (fr) * 2003-05-27 2004-12-09 Unilever N.V. Produit alimentaire semi-fini
WO2013077726A3 (fr) * 2011-11-23 2013-07-18 Malaysian Palm Oil Board Substitut de lait de noix de coco liquide à base de palme
WO2017209598A1 (fr) * 2016-06-01 2017-12-07 Malaysian Palm Oil Board Substitut amélioré de lait de coco liquide à base de palme et procédé de production amélioré

Also Published As

Publication number Publication date
AU5313898A (en) 1998-05-29
MY129404A (en) 2007-03-30

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