Classifications

• • 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
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
  • A23L35/10—Emulsified foodstuffs
• • 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
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • 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
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or 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
  • 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
  • A23L29/231—Pectin; Derivatives thereof
• • 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
  • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
  • A23L29/27—Xanthan not combined with other microbial gums

Definitions

• the present invention relates to an acidified edible oil-in-water emulsion that comprises gelatinized starch, pulse seed albumin and a thickener polysaccharide selected from xanthan gum, pectin (DE>40) and combinations thereof.
• examples of edible emulsions encompassed by the present invention include mayonnaise and dressings.
• the invention also provides a process for the manufacture of the aforementioned oil-in-water emulsion.
• the emulsion stability of oil-in-water emulsions is affected adversely by a number of different changes that may occur in the structure of these emulsions as time progresses.
• Creaming/Sedimentation No change in droplet size (or droplet size distribution), but build-up of an equilibrium droplet concentration gradient within the emulsion. This phenomenon results from external force fields, usually gravitational, acting on the system. "Creaming” is the special case in which the droplets collect in a concentrated layer at the top of an emulsion. "Sedimentation” occurs when the droplets collect in a concentrated layer at the bottom of the emulsion. 2.
• Flocculation Again, no change in basic droplet size or distribution but the build-up of aggregates of droplets within the emulsion. The individual droplets retain their identity. This process of flocculation results from the existence of attractive forces between the droplets. 3. Coalescence: Flocculated droplets in the bulk of the emulsion, or alternatively,
• Ostwald ripening An alternative way in which the average droplet size in an emulsion can increase, without the droplets coalescing, occurs if the two liquids forming the disperse phase and the continuous phase, respectively, are not totally immiscible. This is the case in reality because all liquid pairs are mutually miscible to some finite extent. If one starts with a truly monodisperse emulsion system, then no effects arising from this mutual solubility will arise. However, if the emulsion is polydisperse, larger droplets will form at the expense of the smaller droplets owing to the process known as Ostwald Ripening.
• Phase inversion A further way in which the structure of an emulsion may change is for the emulsion to "invert", e.g. for an o/w emulsion to change to a w/o emulsion. This may be brought about by a change in temperature or concentration of one of the components or by the addition of a new component to the system. 6.
• Syneresis Yet another way in which emulsions may change is the separating off of one of the main liquid components of the emulsion. In oil-in-water emulsions both oil syneresis and water syneresis may occur.
• Phospholipids are an example of an emulsifier that is widely used to stabilize oil-in-water emulsions.
• Egg yolk contains appreciable levels of phospholipids and is widely used as an oil- in-water emulsifier, e.g. in mayonnaise and dressings.
• water structurants include modified celluloses, starches (modified or non- modified), gums such as xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), Gellan, galactomannans (guar, tara, cassia, locust bean gum), konjac glucomannan, gum arabic, pectins, milk proteins, alginate, chitosan and cellulosic fibres.
• modified celluloses such as xanthan, agar, gelatin, carrageenan (iota, kappa, lambda), Gellan, galactomannans (guar, tara, cassia, locust bean gum), konjac glucomannan, gum arabic, pectins, milk proteins, alginate, chitosan and cellulosic fibres.
• gums such as xanthan, agar, gelatin, carrageenan (iota,
• WO 01/52670 describes a food product comprising a starch and protein derived from a pea or lentil flour, wherein the flour starch has been at least partially gelatinized and the flour protein has been at least partially denatured and coagulated. Protein coagulation is achieved by inclusion of a protein coagulating agent, especially a calcium or magnesium salt. It is stated that thickening agents may be added to enhance texture characteristics, minimise syneresis and to prevent sedimentation. Beta-glucans, carrageenan, xanthan and other gums, pectin, guar, locust and kon-jac are mentioned as examples of thickening agents.
• US 2007/0269580 describes a food composition comprising: a legume product; and an ingredient selected from the group consisting of a monoglyceride, a soluble fiber, a sweetener, sodium stearoyl lactylate, glucono delta lactone, calcium citrate, and combinations of any thereof.
• Example 1 describes a dip containing oil, soluble fiber, monglycerides, sweeteners, whole soybean powder, methyl cellulose, pectin, xanthan gum, sodium citrate, salt, wheat starch and food acids.
• EP-A 0 319 064 describes a process for the preparation of an oil-in-water emulsion comprising:
• Papalamprou et al. (J Sci Food Agric 85:1967-1973 (2005)) describe the effect of medium molecular weight xanthan gum on rheology and stability of oil-in-water emulsions (pH 5.5 or 7.0) stabilized with legume proteins.
• the article describes a study that compared and evaluated the emulsifying properties of oil-in-water (30:70 v/v) emulsions stabilized with lupin and soya protein isolates and medium molecular weight xanthan gum.
• the addition of xanthan gum in the emulsion formulation was found to enhance emulsion stability through the phenomenon of thermodynamic incompatibility with the legume protein, resulting in an increase of the adsorbed protein at the interface.
• the emulsion stability is also enhanced by a network structure built by the polysaccharide in the bulk phase.
• acidified oil-in-water emulsions having a very smooth texture and excellent stability can be produced by employing gelatinized starch, pulse seed albumin and a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and
• the inventors have developed a storage stable oil-in- water emulsion having a very smooth texture, said emulsion comprising 5-60 wt.% of a dispersed oil phase and 40-95 wt.% of a continuous aqueous phase having a pH of 2.0 to 5.5, said emulsion containing by weight of aqueous phase:
• the gelatinized starch provides water structuring properties; that the pulse seed albumin provides emulsifying properties; and that interaction of the thickener polysaccharde with the pulse seed albumin enhances stability and smoothness of the emulsion. Due to the acidic pH of the aqueous phase the positively charged pulse seed albumin may undergo associative interaction with the negatively charged polysaccharide thickener. The resulting protein-polysaccharide complex will accumulate at the oil-water interface thereby stabilising the emulsion.
• Attraction and repulsion are the two major types of interactions that occur between proteins and polysaccharides in solution and can result in complex formation or immiscibility of the two biopolymers (thermodynamic incompatibility). Owing to polyelectrolyte interactions in solutions, these interactions and their consequences on the mixture are dependent on pH, ionic strength, conformation, charge density and the concentration of the biopolymers.
• a blend of two different biopolymers in aqueous solution behaves in mainly three ways: 1 ) co-solubility
• the present invention also provides a process of preparing the aforementioned oil-in-water emulsion, said process comprising combining:
• a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and
• the finely ground pulse seed provides both the seed pulse albumin and at least a part of the gelatinized starch.
• one aspect of the invention relates to and oil-in-water emulsion comprising 5-60 wt.% of a dispersed oil phase and 40-95 wt.% of a continuous aqueous phase having a pH of 2.0 to 5.5, said emulsion containing by weight of aqueous phase:
• a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and combinations thereof.
• starch refers to native, non-modified, starch.
• Starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin.
• gelatinized starch refers to starch that has undergone gelatinization. Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water. This irreversibly dissolves the starch granule. Penetration of water increases randomness in the general starch granule structure and decreases the number and size of crystalline regions. Under the microscope in polarized light starch loses its
• protein refers to a linear polypeptide comprising at least 10 amino acid residues. Preferably, said protein contains more than 20 amino acid residues. Typically, the protein contains not more than 35,000 amino acid residues.
• albumin refers to a protein that is soluble in water and in moderately concentrated salt solutions and that experiences heat coagulation. Reference is made to the Osborne protein classification system (T.B. Osborne, The Vegetable Proteins, Monographs in Biochemistry (London; Longmans, Green and Co., 1924.
• globulin refers to a protein that is insoluble in water, but soluble in saline solutions.
• xanthan gum refers to a polysaccharide that can be derived from the bacterial coat of Xanthomonas campestris. It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is usually precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder.
• pectin refers to polysaccharides, that are rich in galacturonic acid including:
• Homogalacturonans linear chains of o(1 -4)-linked D-galacturonic acid.
• Rhamnogalacturonan I contain a backbone of the repeating disaccharide: 4)-a-D- galacturonic acid-(1 ,2)-a-L-rhamnose-(1 . From many of the rhamnose residues, sidechains of various neutral sugars branch off.
• the neutral sugars are mainly D- galactose, L-arabinose and D-xylose, with the types and proportions of neutral sugars varying with the origin of pectin.
• Rhamnogalacturonan II a less frequent complex, highly branched polysaccharide.
• Rhamnogalacturonan II is classified by some authors within the group of substituted galacturonans since the rhamnogalacturonan II backbone is made exclusively of D- galacturonic acid units.
• Pectins are classified as high- vs. low-ester pectins (short HM vs. LM-pectins), with more or less than half of all the galacturonic acid esterified.
• pectin (DE>40) refers to a pectin in which at least 40% of the galacturonic acid groups are esterified.
• pulse refers to an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and colour within a pod and is reserved for crops harvested solely for the dry seed. This excludes fresh green beans and fresh green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). Just like words such as “bean” and "lentil”, the word “pulse” may also refer to just the seed, rather than the entire plant.
• oil refers to lipids selected from the group of triglycerides, diglycerides, monoglycerides, phospholipids and free fatty acids.
• oil encompasses lipids that are liquid at ambient temperature as well as lipids that are partially or wholly solid at ambient temperature.
• dietary fiber refers to indigestible non-starch polysaccharides such as arabinoxylans, cellulose, lignin, pectins and beta-glucans.
• sugars refers to mono- and disaccharides.
• diameter refers to the diameter as determined with the help of confocal laser scanning microscopy.
• the "finely ground pulse seed” of the present invention is suitably produced by milling or grinding dehulled or non-dehulled pulse seeds.
• the pulse seeds may be milled or ground as such, or they may be milled or ground in the presence of water, e.g. to produce an aqueous slurry or paste.
• phospholipid refers to a lipid comprising a glycerol bound to one or two fatty acids and a phosphate group.
• Xanthan gum is preferably applied in the present emulsion in a concentration of 0.03-1 .0%, more preferably of 0.05-0.8% and most preferably of 0.06-0.6% by weight of the aqueous phase.
• Pectin is preferably applied in the present emulsion in a concentration of 0.2-3.0%, more preferably of 0.3-2.5% and most preferably of 0.35-2.4% by weight of the aqueous phase.
• the pectin employed in accordance with the present invention is high methoxyl pectin, i.e. a pectin in which at least 50% of the
• galacturonic acid groups are esterified.
• Starch and xanthan gum are typically contained in the present emulsion in a weight ratio xanthan :starch of 1 :200 to 1 :1. Even more preferably, said ratio is 1 :100 to 1 :2, most preferably 1 :80 to 1 :4.
• Starch and pectin are typically contained in the present emulsion in a weight ratio
• the acidified oil-in-water emulsion of the present invention contains 0.05-1 .0 wt.% of phospholipids. More preferably, phospholipids are contained in the present emulsion in a concentration of at least 0.1 %, more preferably of at least 0.15 wt.% and most preferably of at least 0.2 wt.%. According to a further preferred embodiment a substantial part of the phospholipids contained in the emulsion are provided by egg or an egg component. Accordingly, the emulsion preferably contains at least 0.05 wt.%, more preferably 0.15-1 .0 wt.% egg lecithin.
• the term "egg lecithin" refers to phospholipids that originate from egg.
• the emulsion comprises 0.06-1.4 wt.%, more preferably 0.1 -1 .0 wt.% and most preferably 0.16-0.8 w t.% of egg proteins.
• Egg proteins and egg lecithin may suitably be provided in the emulsion by adding egg yolk.
• the emulsion contains 0.4-8.4 wt.%, more preferably 1.0-5.0 wt.% of egg yolk.
• phospholipids examples include phosphatides (phospholipids containing two fatty acids bound to the glycerol moiety) as well as lysophosphatides (phospholipids containing one fatty acid bound to the glycerol moiety). Lysophosphatides can be produced by hydrolyzing phosphatides e.g. under the influence of phospholipase.
• the phospholipids in the present emulsion may suitably be provided by non-modified egg yolk and/or modified (e.g. hydrolysed) egg yolk.
• the oil-in-water emulsion of the present invention advantageously contains 0.5-9%, more preferably 1.0-7.0% and most preferably 1.5-6.0% by weight of the aqueous phase of salt selected from NaCI, KCI and combinations thereof.
• the oil-in-water emulsion contains 1 -12%, more preferably 2-10% and most preferably 3-9% sucrose by weight of the aqueous phase.
• Starch (gelatinized and non-gelatinized) and the pulse seed albumin are typically contained in the present emulsion in a weight ratio of 30:1 to 1 ;1 , more preferably in a weight ratio of 20:1 to 2:1 and most preferably in a weight ratio of 15:1 to 3:1.
• the starch contained in the oil-in-water emulsion preferably is largely gelatinized. Typically, 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of the starch contained in the emulsion is gelatinized. Gelatinized starch is believed to enhance the emulsion stability by structuring the continuous aqueous phase of the emulsion. The extent to which the starch present in the emulsion is gelatinized can suitably be determined by cross polarised light microscopy.
• the present emulsion typically contains 0.15-3.0%, preferably 0.2-2.0% and most preferably 0.3-1 .0% pulse seed albumin by weight of aqueous phase.
• the present emulsion may suitably contain other pulse seed proteins.
• the emulsion contains 0.3-5%, more preferably 0.4-4% and most preferably 0.6-3.5% of pulse seed proteins by weight of aqueous phase.
• Globulin is a pulse seed protein that is preferably contained in the emulsion besides pulse seed albumin.
• the emulsion contains 0.3-7.5%, more preferably 0.6-6.0% and most preferably 0.9-3.0% pulse seed globulin by weight of aqueous phase.
• starch (gelatinized and non-gelatinized) and pulse seed protein are contained in the present emulsion in a weight ratio of 1 :2 to 6:1 , more preferably in a weight ratio of 1 :1 to 3:1.
• the combination of oil, water, starch, pulse seed protein and polysaccharide thickener typically constitutes at least 85 wt.%, more preferably at least 90-99 wt.% and most preferably 92-97 wt.% of the present emulsion.
• the gelatinized starch and the pulse seed albumin contained in the emulsion originate from the same pulse seed. Even more preferably, the pulse seed protein and the gelatinized starch contained in the emulsion originate from the same pulse seed.
• the finely ground pulse that is employed in accordance with the present invention may be obtained from dehulled and/or non-dehulled pulse seed.
• the water-structuring and emulsifying properties of the finely ground pulse seed are believed to be largely attributable to the starch and protein components. Since the hulls of pulse seed predominantly consist of dietary fibre, dehulling does not significantly affect the functionality of the finely ground seed in the present emulsion.
• the finely ground pulse seed employed is obtained from dehulled pulse seed.
• the (ground) pulse seed employed in accordance with the present invention contains less than 25%, most preferably less than 20% of dietary fiber by weight of dry matter.
• the oil content of the pulse seed preferably lies in the range of 0.8-8 wt.%.
• Globulins and albumins typically represent a major part of the protein contained in the pulse seed. Accordingly, in a preferred embodiment, globulins and albumins represent at least 50 wt.%, more preferably 55-95 wt.% and most preferably 60-90 wt.% of the protein contained in the pulse seed.
• Emulsions of particular good quality can be obtained if the pulse seed contains globulins and albumins in a weight ratio that lies within the range of 10:1 to 1 :1 , or even more preferably in a weight ratio of 7:1 to 2:1.
• the globulins legumin and vicilin together represent at least 35 wt.%, more preferably 40-75 wt.% and most preferably 45-70 wt.% of the protein comprised in the pulse seed.
• the protein glutelin preferably represents 5-30 % by weight, more preferably 8-25 % by weight of the protein comprised in the pulse seed.
• the content of globulin, albumin, legumin, vicilin, and glutelin in the pulse seeds of the present invention is suitably determined by the method described by Gupta & Dhillon [Gupta, R., & Dhillon, S. 1993. Characterization of seed storage proteins of Lentil (Lens culinaris M.). Annals of Biology, 9, 71 -78].
• the protein provided by the finely ground pulse seed preferably comprises not more than a minor amount of sizeable coagulated protein aggregates.
• the finely ground pulse seed comprises 0-1 wt.% of coagulated protein aggregates having a hydrated diameter of at least 1.0 ⁇ .
• the hydrated diameter can suitably be determined by Confocal Scanning Laser Microscopy with Nile Blue as fluorescent dye.
• the protein contained in the emulsion preferably is largely denatured, e.g. as a result of heat treatment.
• 60-100 wt.%, more preferably at least 90-100 wt.% of the protein comprised in the finely ground pulse seed is denatured.
• the pulse seed employed in the present emulsion is finely ground in order to release starch, protein and dietary fiber from the seed material.
• the finely ground pulse seed contains less than 10 wt.%, more preferably less than 5 wt.% and most preferably less than 1 wt.% of particles having a hydrated diameter of 200 ⁇ or more.
• the hydrated diameter of the finely ground pulse seed is suitably determined by means of Confocal Scanning Laser Microscopy, using the fluorescent dye Acridine Orange.
• the emulsion contains 2-18%, calculated as dry matter by weight of the aqueous phase of finely ground pulse seed.
• the requirement that the present emulsion contains 1 -10% of finely ground pulse seed, calculated as dry matter, by weight of aqueous phase should be construed as:
• aqueous phase besides water, includes the part of the finely ground pulse seed that is contained therein, as well as other components (e.g. acidulant) that are contained therein.
• the finely ground pulse seed of the present invention is capable of substantially improving the stability of the oil-in-water emulsion.
• the finely ground pulse seed preferably represents not more than 15, more preferably not more than 13%, most preferably not more than 12% of the oil-in-water emulsion, calculated as dry matter by weight of aqueous phase.
• the finely ground pulse seed is employed in a concentration of at least 3%, even more preferably of at least 4% and most preferably of at least 5%, where the percentages are again calculated as dry matter by weight of the aqueous phase.
• the pulse seed from which the albumin and starch originate typically contains starch and protein in a weight ratio of 1 :2 to 5:1 , more preferably of 1 :1 to 5:2.
• the aforementioned pulse seed typically has the following composition, calculated on dry matter:
• the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.
• the finely ground pulse seed comprised in the present emulsion is advantageously obtained from a pulse selected from lentils, chickpeas, beans and combinations thereof. Even more preferably, the finely ground pulse seed is obtained from a pulse selected from lentils, chickpeas, mung beans and combinations thereof. Most preferably, the finely ground pulse seed is finely ground lentils.
• the present emulsion typically has a pH in the range of 2.5-5.0. More preferably, the pH of the emulsion is the range of 2.7 to 4.5, most preferably of 3.0 to 4.2.
• the present emulsion preferably contains at least 0.1 wt.%, more preferably at least 0.15 wt.% and most preferably 0.2-10 wt.% of an acidulant selected from acetic acid, citric acid, lactic acid, malic acid, phosphoric acid, hydrochloric acid, glucono-delta-lactone and combinations thereof. Even more preferably, the emulsion contains 0.2-10 wt.% of an acidulant selected from acetic acid, citric acid and combinations thereof. Most preferably, the emulsion contains 0.2-10 wt.% of acetic acid.
• the aqueous phase of the present emulsion comprises less than 1 .0 mmol per gram of protein, more preferably less than 0.5 mmol per gram of protein of divalent metal cation selected from Ca 2+ , Mg 2+ and combinations thereof.
• the present emulsion is not in the form of a gel (as opposed to the products described in WO 01/52670).
• modified starch refers to an enzymatically or chemically modified starch.
• modified cellulose refers to an enzymatically or chemically modified cellulose.
• the emulsions according to the present invention typically are pourable or spoonable as opposed to solid. In case the present emulsion is non-pourable, it is preferred that the consistency of the emulsion is such that it cannot be cut into two parts that remain separate but will confluence after the cutting.
• the present emulsion typically has a Stevens value at 20 °C of 35-300, more preferably of 50-250 and most preferably of 70-200.
• the Stevens value expressed in grams, can be determined by using a typical mayonnaise grid in a Stevens LFRA Texture Analyzer (ex.
• the mayonnaise grid comprises square openings of appr. 3x3 mm, is made up of wire with a thickness of appr. 1 mm and has a diameter of 40 mm.
• the oil-in-water emulsion of the present invention preferably has a shear storage modulus G', measured at 20°C, within the range of 100-3,500 Pa, most preferably in the range of 800- 2,000 Pa.
• the viscosity of the present emulsion typically lies in the range of 100-80,000 mPa.s, more preferably in the range of 200-30,000 mPa.s at 10 s "1 and 20°C.
• the G' and viscosity of the emulsion are measured using a standard protocol with the following 3 consecutive steps:
• a viscosity measurement is done at a shear rate of 50 s "1 for a total of 1 minute.
• viscosity point is measured every 10 seconds. Typically the last point is reported.
• the test is carried out at 20°C using a cone and plate rheometer.
• the cone used has a diameter of 4 cm and a cone angle of 2° degrees.
• the shear storage modulus G' is the mathematical description of an object's or substance's tendency to be deformed elastically (i.e., non-permanently) when a force is applied to it.
• the term "storage" in shear storage modulus refers to the storage of the energy applied to the sample. The stored energy is recovered upon the release of the stress.
• the shear storage modulus of an oil-in-water emulsion is suitably determined by a dynamic oscillatory measurement, where the shear stress is varied (from low to high stress) in a sinusoidal manner. The resulting strain and the phase shift between the stress and strain is measured. From the amplitude of the stress and the strain and the phase angle (phase shift) the shear storage modulus is calculated.
• the G' (Pa) is taken at the plateau value at low stress (linear viscoelastic region).
• a suitable state of the art rheometer is used (e.g. a TA AR2000EX, United Kingdom).
• the dispersed oil phase typically contains 50-100 wt.%, more preferably 70-100 wt.% and most preferably 90-100 wt.% of triglycerides.
• the oil phase advantageously contains a high level of unsaturated fatty acids.
• 40-100 wt.%, more preferably 50-100 wt.% and most preferably 60-100 wt.% of the fatty acids contained in the dispersed oil phase are unsaturated fatty acids.
• the melting point of the dispersed oil phase typically does not exceed 10 30°C, more preferably it does not exceed 20°C and most preferably it does not exceed 10°C.
• oils that may be employed in the oil phase of the present emulsion include those which are liquid at ambient temperature like avocado, mustard, cottonseed, fish, flaxseed, grape, olive, palm, peanut, rapeseed, safflower, sesame, soybean, sunflower, mixtures 15 thereof and the like.
• oils that solid at ambient temperature and suitable for use in accordance with this invention include butter fat, cocoa butter chicken fat, coconut oil, palm kernel oil mixtures thereof and the like.
• the present invention also encompasses the use of olein and/or stearin fractions of the aforementioned oils.
• the dispersed oil phase comprised in the present emulsion preferably represents at least 10- 60 wt.%, more preferably at least 12-55 wt.% and most preferably at least 15-52 wt.% of the emulsion.
• the continuous aqueous phase preferably represents not more than 90 wt.%, more preferably not more than 88 wt.% and most preferably not more than 85 wt.% of the emulsion.
• 80-100 vol.% of the oil droplets contained in the present emulsion have a diameter of less than 15 ⁇ , more preferably of 0.5-10 ⁇ .
• the edible emulsion may suitably contain one or more additional ingredients besides water, oil and ground pulse seed.
• additional ingredients include acidulant, salt, 30 spices, vitamins, flavouring, colouring, preservatives, antioxidants, chelators herbs and pieces of meat, vegetable or cheese.
• Such optional additives when used, collectively, do not make up more than 40%, more preferably not more than 20% by weight of the emulsion.
• Examples of edible oil-in-water emulsions according to the present invention include
• the present emulsion is a
• the emulsion is a mayonnaise.
• the emulsion according to the present invention typically have a shelf-life of at least 4, more preferably at least 8 weeks under ambient conditions (20°C).
• Another aspect of the invention relates to a process of preparing an acidified oil-in-water emulsion as defined herein before, said process comprising combining:
• a polysaccharide thickener selected from xanthan gum, pectin (DE>40) and
• the finely ground pulse seed is obtained from a pulse seed selected from lentils, chickpeas, beans and combinations thereof. Even more preferably, the ground pulse seed is obtained from a pulse seed selected from lentils, chickpeas, mung beans and combinations thereof. Most preferably, the ground pulse seed is ground lentil. It was found that a particularly stable emulsion can be produced by combining the finely ground pulse seed and water and heating the resulting combination to denature the protein before adding the oil. Thus, in accordance with a particularly preferred embodiment, prior to the addition of oil, the combination of the finely ground pulse seed and water is heated to a temperature of more than 60°C for at least 30 seconds. Preferably the heating conditions employed are sufficient to denature at least 50 wt.%, more preferably at least 70 wt. and most preferably 90 wt.% of the pulse seed protein contained therein.
• the inventors have further found that it is advantageous to add the polysaccharide thickener component before the oil is added.
• the polysaccharide thickener may be added to the finely ground pulse seed and water before or after heating. In case the dispersed oil phase represents less than 40 wt.% of the emulsion, it is preferred to add the polysaccharide thickener after the heating.
• the oil-in-water emulsion of the present invention is suitably produced by:
• ⁇ providing an aqueous dispersion containing at least 1 wt.% of finely ground pulse seed and at least 0.03 wt.% of polysaccharide thickener, • adding oil to the aqueous dispersion to produce an oil-and-water mixture;
• the present process comprises the addition of an acidulant to adjust the pH of the aqueous dispersion to a pH within the range of less than 5.5, preferably to a pH of 2 to 5.5, more preferably to a pH of 3.0 to 5.0.
• the acidulant is added, after the oil has been added to the aqueous dispersion, even more preferably after the oil-in-water emulsion has been produced by the mixing.
• the starch provided by the pulse seed component may suitably be gelatinized by heating the aqueous dispersion containing finely ground pulse seed to a temperature in excess of 60°C for a sufficiently long period of time. It is also possible to prepare the aqueous dispersion of finely ground pulse seed from a pulse flour that has been pretreated to gelatinize the starch.
• the present process comprises the step of heating the aqueous dispersion containing the finely ground pulse seed to gelatinize the starch contained therein.
• the preferred times are as follows:
• the pulse flour that is mixed with water to prepare the aqueous dispersion preferably has the same composition as described herein before in relation to the pulse seed that is contained in the edible oil-in-water emulsion of the present invention.
• the aqueous dispersion is suitably prepared by mixing pulse flour with water and optionally further ingredients.
• the pulse flour employed has a mass weighted average particle size of 10-500 ⁇ , more preferably of 15-120 ⁇ , and containing more than 90 wt.% of particles, preferably more than 95 wt.% of particles having a diameter of 150 ⁇ or less.
• the particle size distribution of the pulse flour is suitably determined with the help of sieves.
• a mayonnaise containing 30% oil was prepared on the basis of the recipe shown in Table 1.
• the mayonnaise was prepared by the following procedure:
• Example 1 was repeated except that this time xanthan gum, sugar and salt were added after the heated lentil flour slurry had been cooled down to 30-40°. First the xanthan gum and sugar were added under mixing with a Silverson at 1000 rpm and next the salt was added. The mayonnaise so prepared was evaluated after 3 days storage at 5°C. The product was found to have the consistency and texture of a smooth creamy soft mayonnaise.
• Example 1 was repeated except that the egg yolk was replaced by water.
• the mayonnaise so prepared was evaluated after 3 days storage at 5°C.
• the product was found to be spoonable and quite firm.
• Gentle mixing of the product by hand with a spoon for a few seconds produced a mayonnaise with a smooth, soft, creamy mayonnaise-like texture.
• a mayonnaise containing 20% oil was prepared on the basis of the recipe shown in Table 2, using the same ingredients as in Example 1 .
• the mayonnaise was prepared by the following procedure:
• the mayonnaise so obtained was stored at 5°C. After 18 days the product was evaluated. The emulsion was found to be stable.
• a mayonnaise containing 50% oil was prepared on the basis of the recipe shown in Table 4, using the same ingredients as in Example 1 , except for the HM pectin.
• HM pectin Grindsted Pectin AMD 783, DE 72%) was obtained from Danisco.
• the mayonnaise was prepared by the following procedure:
• Syneresis is measured by way of collecting liquid from the mayonnaise sample over time.
• the mayonnaise (170-180g) is stored in 200ml glass jars at 5°C.
• a PMMA tube (internal dimensions of 21 mm diameter, external 25 mm, 44 mm height, covered with VWR qualitative filter paper 415, particle retention 12-15 ⁇ taped to the base) is inserted into the mayonnaise until the top of the tube is slightly above the level of the mayonnaise. If syneresis occurs, these tubes will be filled with liquid. This released fluid is sucked up with pipettes and weighed. After weighing, syneresis fluid is put back into the tubes.
• Example 5 was repeated, except that HM pectin levels were adjusted to 0 wt.%, 0.3 wt.% and 0.6 wt.% respectively, by altering the water content of the emulsion.
• Example 5 was repeated except that this time HM pectin, sugar and salt were added after the heated lentil flour slurry had been cooled down to 30-40°.
• the mayonnaise so prepared was evaluated after 1 , 2 and 4 weeks storage at 5°C.
• the results obtained from the analysis are shown in Table 7.
• Example 7 was repeated, except that HM pectin levels were adjusted to 0 wt.%, 0.3 wt.% and 0.6 wt.% respectively, by altering the water content of the emulsion.
• Example 5 was repeated, except that the HM pectin (DE 72%) was replaced by a pectin having a DE of 48% (Grindsted Pectin LC 710, ex Danisco).
• the mayonnaise was analysed after 1 , 2 and 4 weeks storage at 5°C. The results obtained from the analysis are shown in Table 9.
• Example 9 was repeated except that this time the pectin, sugar and salt were added after the heated lentil flour slurry had been cooled down to 30-40°.
• the mayonnaise so prepared was evaluated after 1 , 2 and 4 weeks storage at 5°C.
• the results obtained from the analysis are shown in Table 10.
• Example 5 was repeated, except that the HM pectin (DE 72%) was replaced by an LM pectin having a DE of 32%. (Grindsted Pectin LC 950, ex Danisco) The mayonnaise was analysed after 1 , 2 and 4 weeks storage at 5°C. The results obtained from the analysis are shown in Table 1 1 .
• this particular mayonnaise did not have a creamy mouthfeel.
• Comparative Example A was repeated except that this time the LM pectin, sugar and salt were added after the heated lentil flour slurry had been cooled down to 30-40°.
• the mayonnaise so prepared was evaluated after 1 , 2 and 4 weeks storage at 5°C.
• the results obtained from the analysis are shown in Table 12.
• this mayonnaise did not have a creamy mouthfeel.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Dispersion Chemistry (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Seasonings (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=48576431

Family Applications (1)

Country Status (1)

Cited By (11)

Citations (7)

• 2013
  • 2013-06-04 WO PCT/EP2013/061453 patent/WO2014001030A1/fr not_active Ceased

Patent Citations (7)

Non-Patent Citations (15)

Similar Documents

Legal Events