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WO1991010367A1 - Produit gras non liquide contenant de l'eau et au moins un acide gras poly-insature et procede de production associe - Google Patents

Produit gras non liquide contenant de l'eau et au moins un acide gras poly-insature et procede de production associe Download PDF

Info

Publication number
WO1991010367A1
WO1991010367A1 PCT/DK1991/000017 DK9100017W WO9110367A1 WO 1991010367 A1 WO1991010367 A1 WO 1991010367A1 DK 9100017 W DK9100017 W DK 9100017W WO 9110367 A1 WO9110367 A1 WO 9110367A1
Authority
WO
WIPO (PCT)
Prior art keywords
weight
percent
water
oil
fatty acid
Prior art date
Application number
PCT/DK1991/000017
Other languages
English (en)
Inventor
Jon Katborg
Kent Elgaard Poulsen
Original Assignee
Jon Katborg
Kent Elgaard Poulsen
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 Jon Katborg, Kent Elgaard Poulsen filed Critical Jon Katborg
Publication of WO1991010367A1 publication Critical patent/WO1991010367A1/fr

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0092—Mixtures
    • 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
    • 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
    • A23D7/0056—Spread compositions
    • 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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof

Definitions

  • the present invention relates to a non-liquid fatty product containing an inert gas, at least one polyunsaturated fatty acid, water, and op ⁇ tionally an antioxidant.
  • a product having a soft texture at low temperatures (0°C-5°C) is obtained.
  • the whipping of air into fats for use as shortening serves to impart to the product an opaque, margarine-like appearance.
  • the whipping of air or inert gas into margarine is effected in order to improve the frying properties and the organoleptic properties of the margarine and to protect it from the formation of mould.
  • margarine is used as a spread and for this particular purpose it is often produced from oils containing polyunsaturated fatty acids which essentially consist of linoleic acid comprising two double bonds (18:2 n-6) and which less frequently have a low content of ⁇ -linolenic acid comprising three double bonds (18:3 n-3).
  • a disadvantage of the disclosed water-in-oil emulsion is that oxygen is introduced into the fatty product in the water phase. Dissolved oxygen in the water phase reduces the shelf life of fatty products containing polyunsaturated fatty acids considerably, because polyun ⁇ saturated fatty acids having more than two double bonds are ver easi- ly oxidized, and the existing technology does not disclose how to pro ⁇ cute a margarine emulsion in an oxygen-deficient environment.
  • polyunsaturated fatty acids comprising 5 double bonds (20:5 n-3 and 22:5 n-3), which are mainly present in marine oils, par ⁇ ticularly fish oils, and in phyto-plankton and algae, reduces the cho- lesterol content of the blood and the risk of developing heart and vascular disorders by virtue of their conversion into the physiologi ⁇ cally active prostaglandin E, (PGE,).
  • PGE physiologi ⁇ cally active prostaglandin E
  • 7-Linolenic acid (18:3 n-6), which is present in vegetable oils such as evening primrose oil, bora ⁇ ge oil and black-currant seed oil, is therefore a more efficient pre- cursor in the biosynthesis of PGE, and PGE 2 (Gurr, M.J., Role of Fats in Food and Nutrition, Elsevier Applied Science Publishers, London New York, 1984, 170 pp), and this fact has led to a growing interest in the use of -y-linolenic acid in i.a. food products.
  • an amply occur- ing raw material such as fish oil and in particular sand eel oil hav ⁇ ing a high content (about 15 percent by weight to about 30 percent by weight) of n-3 fatty acids and vegetable oils, such as the above men ⁇ tioned, having a high content (about 14 percent by weight to about 33 percent by weight) of n-6 fatty acids, in their unhydrogenated state for the sake of the shelf life thereof, and thus the desirable nutri ⁇ tive and wholesome effects thereof have not been fully utilized.
  • the fatty product of the invention which is characterized in that it is a water-in-oil emulsion or an oil-in- water emulsion containing at least 1 percent by weight of oxygen-defi ⁇ cient water and wherein the oil phase contains at least 1 percent by weight of a polyunsaturated fatty acid of the n-3 series comprising at least four double bonds and/or at least 0.5 percent by weight of a polyunsaturated fatty acid of the n-6 series comprising at least three double bonds.
  • the water is rendered oxygen-deficient by e.g. sparging with inert gas, boiling out or by naturally containing inert gas.
  • oxygen-deficient is understood that the amount of dissolved oxygen in the used water or water phase for the product of the invention is not sufficient to cause any substantial oxidation of the polyunsatu ⁇ rated fatty acids contained in said product.
  • the highly unsaturated fatty acids are stabilized in a fatty product wherein the water phase is oxygen-defi- cient and into which inert gas and optionally a suitable amount of antioxidants have been whipped, thus imparting to the final product a peroxide number according to the IUPAC (2.501) of less than about 1 eq/kg.
  • preservatives such as potassium sorbate
  • antioxidants such as alkylgallates, ascorbyl fatty acid esters and tocopherols
  • the antioxi ⁇ dants also aid in the protection of the fatty acids against oxidation occurring in the organism.
  • mineral water which is naturally carbonized water
  • water phase which may further contain salt, flavours, milk solids, and thickeners, such as gelatin, alginate, and guar gum.
  • An emulsion is prepared by adding the water phase to a mixture of heated fats and oils containing an emu!si- bomb, such as a monodiglyceride of a fatty acid or a lecithine, and subsequently whipping the emulsion with an inert gas in an oxygenfree atmosphere.
  • the whipped emulsion which is of margarine type, is cool- ed and packed.
  • the solid fat proportion at the storage temperature of the total fat and oil content is preferably not less than 10 percent by weight in order to obtain a non-liquid product and retain the whipped-in inert gas.
  • the oil phase can be reduced by using a suit ⁇ able amount of thickener and/or gelling agent to obtain a non-liquid product.
  • an oil-in-water emul ⁇ sion is prepared by adding oil to a mixture of Ng-sparged water and emulsifier. Vinegar may finally be added to obtain a mayonnaise-like product, which preferably is packed in air-tight containers.
  • products of the invention consisting of an oil-in-water emulsion, such as mayonnaise, wherein the oil raw material is liquid at storage temperature, no solid fat is necessary in order to retain the whipped- in inert gas.
  • a preferred content of inert gas, such as N «, in the fatty product corresponds to 15 percent by volume.
  • the invention further relates to a process for the production of a non-liquid fatty product containing an inert gas, at least one poly ⁇ unsaturated fatty acid, water and optionally an antioxidant, wherein the inert gas is whipped into an oil-in-water emulsion or a water-in- oil emulsion wherein the oil phase comprises a mixture of fatty sub ⁇ stances which was initially softened by heating and wherein the pro- duct thus produced is cooled.
  • the process is characterized in using a mixture of fatty substances containing at least 1 percent by weight of a polyunsaturated fatty acid of the n-3 series comprising at least four double bonds and/or at least 0.5 percent by weight of a polyun ⁇ saturated fatty acid of the n-6 series comprising at least three double bonds and at least 1 percent by weight of oxygen-deficient water.
  • the products produced in the process according to the invention may be packaged like similar products containing polyunsaturated fatty acids comprising two double bonds and having a low content of polyunsaturat ⁇ ed fatty acids comprising three or more double bonds.
  • a water phase (10 percent by weight of mineral water (naturally carbo- nized water)), 0.02 percent by weight of flavouring 2807, and antioxi ⁇ dants (propylgallate 100 ppm, ascorbylpalmitate 43 ppm, ⁇ -tocopherol 1000 ppm) is added while stirring to a preheated (40°C-80°C) mixture of 89.6 percent by weight of fat blend (10 parts soya m.p. 41°C, 40 parts soya m.p.
  • the water-in-oil emulsion having a temperature of about 45°C is then cooled to 4°C by passage through a one-pipe pilot plant of the Gerstenberg and Agger type. Gaseous nitrogen is introdu- ced into the suction part of the high-pressure pump via a distribution nozzle to obtain a final product having a nitrogen content of 15 per ⁇ cent by volume. The product is filled into cups immediately upon the pipe cooler treatment. The final product is stored at a maximum tempe- rature of 10°C.
  • the fatty acid composition of the fish oil is as follows:
  • a water phase (10 percent by weight of boiled mineral water, 0.02 per ⁇ cent by weight of flavouring 2807, and antioxidants (propylgallate 100 ppm, ascorbylpal itate 43 ppm, ⁇ -tocopherol 1000 ppm) is added while stirring to a preheated (40°C-80°C) mixture of 89.6 percent by weight of fat blend (10 parts soya m.p. 41°C, 40 parts soya m.p. 35°C, 30 parts soya oil, and 20 parts fish oil), 0.2 percent by weight of soya lecithin, 0.2 percent by weight of DIMODAN PV (mono- and diglyceride emulsifier) and 0.02 percent by weight of flavouring 3090.
  • a preheated (40°C-80°C) mixture of 89.6 percent by weight of fat blend (10 parts soya m.p. 41°C, 40 parts soya m.p. 35°C, 30 parts soya oil, and 20 parts
  • the water- in-oil emulsion having a temperature of about 45°C is then cooled to 4°C by passage through a one-pipe pilot plant of the Gerstenberg and Agger type. Gaseous nitrogen is introduced into the suction part of the high-pressure pump via a distribution nozzle to obtain a final product having a nitrogen content of 15 percent by weight. The product is filled into airtight plastic cups immediately upon the pipe cooler treatment. The final product is stored at a maximum temperature of 10°C.
  • the fish oil had the same composition as in Example 1.
  • a mayonnaise-type product is produced from the following ingredients:
  • Mineral water is poured into a mayonnaise plant, emulsifying turbine, or the like and egg yolks are added. Then the oil including dispersed thickener, salt, and preservatives are added continuously. Finally vinegar is added. The product is whipped with inert gas before being packaged in air-tight bottles.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
  • Seasonings (AREA)

Abstract

L'invention se rapporte à un produit gras non liquide, qui contient un gaz inerte, au moins un acide gras poly-insaturé, de l'eau et éventuellement un anti-oxydant, ainsi qu'à un procédé de production d'un tel produit, dans lequel un gaz inerte est fouetté dans une émulsion, émulsion dont la phase huileuse est d'abord ramollie par chauffage et contient au moins 1 pourcent en poids d'un acide gras poly-insaturé de la série n-3 comprenant au moins quatre liaisons doubles ou au moins 0,5 % en poids d'un acide gras poly-insaturé de la série n-6 comprenant au moins trois liaisons doubles et émulsion qui contient au moins 1 % en poids d'eau appauvrie en oxygène. Grâce à une telle composition, on protège le produit gras contre l'oxydation et on lui confère en même temps une texture appropriée.
PCT/DK1991/000017 1990-01-22 1991-01-22 Produit gras non liquide contenant de l'eau et au moins un acide gras poly-insature et procede de production associe WO1991010367A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK016990A DK164685C (da) 1990-01-22 1990-01-22 Ikke-flydende fedtstofprodukt indeholdende vand og mindst en polyumaettet fedtsyre og fremgangsmaade til fremstilling af samme
DK0169/90 1990-01-22

Publications (1)

Publication Number Publication Date
WO1991010367A1 true WO1991010367A1 (fr) 1991-07-25

Family

ID=8090551

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1991/000017 WO1991010367A1 (fr) 1990-01-22 1991-01-22 Produit gras non liquide contenant de l'eau et au moins un acide gras poly-insature et procede de production associe

Country Status (7)

Country Link
EP (1) EP0512032A1 (fr)
AU (1) AU7214091A (fr)
CA (1) CA2074356A1 (fr)
DK (1) DK164685C (fr)
IE (1) IE910191A1 (fr)
PT (1) PT96549A (fr)
WO (1) WO1991010367A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993010207A1 (fr) * 1991-11-15 1993-05-27 F. Hoffmann-La Roche Ag Stabilisation d'huiles marines
WO2002080703A1 (fr) * 2001-04-06 2002-10-17 Burnbrae Farms Limited Produit a base d'oeufs liquides
US7662421B2 (en) 2002-03-18 2010-02-16 Q.P. Corporation Container-packed, oil-in-water type emulsified food product and method for manufacture thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR573718A (fr) * 1922-11-23 1924-06-28 Procédé de traitement des graisses et des huiles
US4764392A (en) * 1987-04-01 1988-08-16 Q.P. Corporation Margarine containing fish oil
EP0285198A2 (fr) * 1987-03-20 1988-10-05 Unilever N.V. Produit plastique comestible et procédé de préparation
EP0304115A2 (fr) * 1987-08-05 1989-02-22 Unilever N.V. Mélange huile marine-huile végétale et produits préparés à partir de celui-ci
EP0319360A1 (fr) * 1987-11-30 1989-06-07 Jean-Gilles Vernin Nouvelle huile diététique
EP0395569A1 (fr) * 1989-04-27 1990-10-31 Jon Katborg Corps gras et procédé pour sa fabrication

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR573718A (fr) * 1922-11-23 1924-06-28 Procédé de traitement des graisses et des huiles
EP0285198A2 (fr) * 1987-03-20 1988-10-05 Unilever N.V. Produit plastique comestible et procédé de préparation
US4764392A (en) * 1987-04-01 1988-08-16 Q.P. Corporation Margarine containing fish oil
EP0304115A2 (fr) * 1987-08-05 1989-02-22 Unilever N.V. Mélange huile marine-huile végétale et produits préparés à partir de celui-ci
EP0319360A1 (fr) * 1987-11-30 1989-06-07 Jean-Gilles Vernin Nouvelle huile diététique
EP0395569A1 (fr) * 1989-04-27 1990-10-31 Jon Katborg Corps gras et procédé pour sa fabrication

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1993010207A1 (fr) * 1991-11-15 1993-05-27 F. Hoffmann-La Roche Ag Stabilisation d'huiles marines
WO2002080703A1 (fr) * 2001-04-06 2002-10-17 Burnbrae Farms Limited Produit a base d'oeufs liquides
AU2002245977B2 (en) * 2001-04-06 2008-03-20 Burnbrae Farms Limited Liquid egg product
AU2002245977B9 (en) * 2001-04-06 2008-06-19 Burnbrae Farms Limited Liquid egg product
US7824727B2 (en) 2001-04-06 2010-11-02 Burnbrae Farms Limited Method of making a liquid egg composition with fish oil
US7662421B2 (en) 2002-03-18 2010-02-16 Q.P. Corporation Container-packed, oil-in-water type emulsified food product and method for manufacture thereof

Also Published As

Publication number Publication date
PT96549A (pt) 1991-10-15
DK16990A (da) 1991-07-23
EP0512032A1 (fr) 1992-11-11
DK16990D0 (da) 1990-01-22
DK164685C (da) 1992-12-21
CA2074356A1 (fr) 1991-07-23
DK164685B (da) 1992-08-03
IE910191A1 (en) 1991-07-31
AU7214091A (en) 1991-08-05

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