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WO2000011973A1 - Base de nappage emulsionnee atomisee - Google Patents

Base de nappage emulsionnee atomisee Download PDF

Info

Publication number
WO2000011973A1
WO2000011973A1 PCT/NL1999/000536 NL9900536W WO0011973A1 WO 2000011973 A1 WO2000011973 A1 WO 2000011973A1 NL 9900536 W NL9900536 W NL 9900536W WO 0011973 A1 WO0011973 A1 WO 0011973A1
Authority
WO
WIPO (PCT)
Prior art keywords
spray
fat
component
dried
topping base
Prior art date
Application number
PCT/NL1999/000536
Other languages
English (en)
Inventor
Marieke Francisca Holtus
Carolus Gerardus Maria Van Der Sommen
Johannes Martinus Maria Westerbeek
Original Assignee
Campina Melkunie B.V.
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 Campina Melkunie B.V. filed Critical Campina Melkunie B.V.
Priority to AU55349/99A priority Critical patent/AU5534999A/en
Publication of WO2000011973A1 publication Critical patent/WO2000011973A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to a spray-dried emul(arf ⁇ ed topping base, and a method for preparing such a powder by drying a whippable emulsion.
  • hippable emulsions have long been known.
  • Whipping cream is a liquid dairy product and contains up to 85% by weight of fat, based on the dry matter. Consequently, whipping cream has a high caloric value.
  • alternatives to whipping cream have long been searched for.
  • liquid alternatives to whipping cream are known, in which the milk fat has been replaced with vegetable fats.
  • compositions have previously been described, which can be mixed with, for instance, milk or water, and can subsequently be whipped to yield a foam. These compositions combine convenience of use with a long storage life. In the art, these products are known as ' instant whippable emulsions ' or ' instant toppings ' .
  • the firmness of the foam is measured by allowing a rod ⁇ ' tn a particular fall weignt to fall into the cup with foam for a particular time.
  • the depth of ingress reflects the penetration and is thus a measure for the firmness of the foam.
  • the protein component m the above-described, known products is virtually always sodium casemate, a milk protein.
  • a disadvantage of sodium casemate is that it has no good utility at lower pH values, yielding a product exhibiting only little foam generation and a limited stability. This considerably limits the application possibilities of these instant whippable products based on milk protein.
  • the protein components in dry emulsiflable compositions must satisfy a few conditions.
  • the components must have a good emulsifying capacity, both during the preparation and during the later applications.
  • the proteins must adsorb to the surface of the fat globules, to subsequently desorb from the fat surface upon dispersion in aqueous medium.
  • modified, soluble wheat protein has a specific combination of properties which satisfies the requirements set while eliminating the above-mentioned disadvantages and, combination with the other ingredients, yields a spray-dried emulsified topping base, which composition can be completely based on vegetable ingredients
  • the invention relates to a spray-dried emulsified topping base comprising a fat component, a carbohydrate component, an emulsifier component and a soluble wheat protein, the fat component being present m an amount of at least 40% by weight, based on the weight of the spray-dried product, and the product being suitable for preparing a whippable and/or foamable liquid.
  • a spray-dried emulsified topping base according to the invention has as advantages that it is a product which can be properly dosed and rapidly dissolved, which enables fast and easy preparation of a whippable liquid, which m whipped form yields a firm foam.
  • a spray-dried emulsified topping base according to the invention preferably comprises: 40-50% by weight of fat 5-25% by weight of emulsifier 1-15% by weight of soluble wheat protein up to 5% by weight of water, and carbohydrates up to a total of 100%.
  • the powder consist of 40-50% by weight of fat, 10-20% by weight of emulsifier, 5-12% by weight of soluble wheat protein, 0.1-3% by weight of water, and the balance carbohydrates.
  • the whippable liquid prepared from the composition according to the invention has a good overrun and foam formation and is capable of giving a good foam in ac d medium as well .
  • the action of a product obtained by drying a whippable emulsion, a spray-dried emulsified topping base is as follows.
  • Such spray-dried emulsified topping bases consist of a combination of protein components, fat components and emulsifier components on a carbohydrate carrier.
  • the product After drying of the emulsion, the product, in dried form, consists of crystallized fat globules having around them a layer consisting of proteins and emulsifier.
  • the proteins dissolve, yielding a matrix of fat and emulsifier, which can subsequently be beaten, for instance with air, to yield a foam.
  • the product of the invention is functionally clearly different from the known creamers or whiteners. Nor is it comparable with the various vegetable bakery products. The differences reside especially in the fat content and emulsifier content.
  • a further, preferred embodiment relates to a spray-dried emulsified topping base, where the foam of a liquid prepared from the powder, for instance by mixing with water, milk or a milk product, has a good overrun and firmness, especially in a pH range between 4.5 and 7.
  • the spray-dried emulsified topping base can be used combination with different ingredients. This makes it possible to obtain foaming or whipped products having a tart taste, such as yogurt, without affecting the stability of the product or the foam formation. Also, in this way, it is possible to obtain products such as ice cream and mousse when it is desirable that these contain acid or acid-conta mg ingredients, such as, for instance, lemon ice cream or orange mousse.
  • the wheat protein used is a modified wheat gluten.
  • deamidation hydrolysis of the proteins
  • a wheat protein is available which has a high solubility in aqueous systems over a wide pH range and which satisfies the above-set properties with regard to emulsifying, adsorbing and desorb g capacities.
  • a soluble wheat protein which has been purified during the deamidation process to such an extent that the typical wheat taste is no longer dominantly present
  • the fat component can be basically any suitable nutrient fat.
  • the fats used are preferably vegetable and have a melting point of about 30 to about 37°C, so that under conventional conditions for storage and packing of a product according to the invention, the fat is stable, that is, does not cause lump formation or other instability of the powder.
  • the fats that are used can be, for instance, hardened, to obtain properties that have a favorable effect on the composition. Fats having a melting point in the temperature range mentioned have the advantage that a product having a pleasant mouthfeel is thereby obtained.
  • a hardened fat is used, preferably vegetable, more preferably coconut fat or palm kernel fat.
  • a desired melting range can be obtained, as well as an improved storage life.
  • coconut oil and palm kernel oil have the desired properties.
  • a fat which has a melting point of about 30 to about 37°C. What is thus accomplished is that the fat melts in the mouth and thus contributes to obtaining a pleasant mouthfeel.
  • the carbohydrate component in the powder can be basically any carbohydrate component.
  • the carbohydrate component is used as a carrier for the other components and for an optional sweetening effect on the taste.
  • corn syrup is used, while the DE value (dextrose equivalent) may fluctuate within wide limits.
  • lactose, saccharose or maltodextnn may be used instead of corn syrup.
  • m addition to the emulsifying properties of the proteins added is a conventional emulsifier system to obtain the desired properties of the whipped emulsion.
  • Emulsifiers that are useful m the present invention are basically any emulsifiers suitable for use in foodstuffs.
  • emulsifiers selected from the group of mono- and diglyce ⁇ des of fatty acids, esterified with lactic acid, citric acid, acetic acid or tartaric acid, known under the European coding E472a-f.
  • a suitable spray-dried emulsified topping base according to the invention which is capable, upon being processed to form a whippable liquid, of giving a stable and firm foam with a good overrun and penetration, preferably an adapted method is used.
  • another aspect of the invention relates to a method for preparing a spray-dried emulsified topping base according to claims 1-8, which comprises the steps of: a. mixing a fat component and an emulsifier component; b. preparing an aqueous mixture of a carbohydrate component and a protein component, which comprises the soluble wheat protein; c. mixing and homogenizing the mixtures obtained in steps a. and b.; and d. spray-drying the mixture obtained step c.
  • the formulation for the spray-dried emulsified topping base, variants A-E, is then as follows (see Table 1) .
  • Table 1 Composition of different spray-dried emulsified topping bases.
  • Table 2 Overrun (%) , penetration (mm) after whipping 40 grams of spray-dried emulsified topping base in 250 grams of milk, and overrun in acid medium after whipping 250 grams of water for the different mixtures.

Landscapes

  • 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)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention concerne une base de nappage émulsionnée atomisée, contenant un composant lipidique, un composant glucidique, un composant émulsifiant, et une protéine de blé soluble. Le composant lipidique est présent à 40 % au moins en poids, sur la base du poids du produit atomisé, ce produit convenant à la préparation d'un liquide se transformant en crème et/ou en mousse.
PCT/NL1999/000536 1998-08-28 1999-08-30 Base de nappage emulsionnee atomisee WO2000011973A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU55349/99A AU5534999A (en) 1998-08-28 1999-08-30 Spray-dried emulsified topping base

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1009969 1998-08-28
NL1009969 1998-08-28

Publications (1)

Publication Number Publication Date
WO2000011973A1 true WO2000011973A1 (fr) 2000-03-09

Family

ID=19767728

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1999/000536 WO2000011973A1 (fr) 1998-08-28 1999-08-30 Base de nappage emulsionnee atomisee

Country Status (2)

Country Link
AU (1) AU5534999A (fr)
WO (1) WO2000011973A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2052622A1 (fr) 2007-10-26 2009-04-29 Basic Supply Group B.V. Procédé pour la préparation d'une poudre de gras séchée par pulvérisation
WO2009090249A1 (fr) * 2008-01-18 2009-07-23 Dsm Ip Assets B.V. Emulsion séchée par pulvérisation
WO2016118009A3 (fr) * 2015-01-22 2016-09-29 Frieslandcampina Nederland B.V. Agent moussant destiné à être utilisé dans la préparation de garniture comestible et un procédé de préparation de cet agent
WO2019138021A1 (fr) 2018-01-15 2019-07-18 Frieslandcampina Nederland B.V. Compositions de crème optimisées pour des systèmes moussants
EP3319719B1 (fr) 2015-07-06 2020-04-29 Basf Se Mélanges émulsifiants
JP2020523007A (ja) * 2017-06-07 2020-08-06 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 食品組成物
WO2022268758A1 (fr) * 2021-06-23 2022-12-29 Frieslandcampina Nederland B.V. Agent moussant en poudre conférant une texture alimentaire fouettée améliorée

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3701669A (en) * 1968-05-23 1972-10-31 Lenderink & Co Nv Edible foam-product
US4242364A (en) * 1978-12-19 1980-12-30 R.G.B. Laboratories, Inc. Dry powdered non-dairy food composition containing liquid fat
WO1994008468A1 (fr) * 1992-10-09 1994-04-28 Nexus A/S Produit en podure obtenu par atomisation, procede pour le fabriquer et produit alimentaire realise avec ce produit
WO1997001965A1 (fr) * 1995-07-06 1997-01-23 Shoalhaven Starches Pty. Ltd. Procedes de modification de gluten de ble

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3701669A (en) * 1968-05-23 1972-10-31 Lenderink & Co Nv Edible foam-product
US4242364A (en) * 1978-12-19 1980-12-30 R.G.B. Laboratories, Inc. Dry powdered non-dairy food composition containing liquid fat
WO1994008468A1 (fr) * 1992-10-09 1994-04-28 Nexus A/S Produit en podure obtenu par atomisation, procede pour le fabriquer et produit alimentaire realise avec ce produit
WO1997001965A1 (fr) * 1995-07-06 1997-01-23 Shoalhaven Starches Pty. Ltd. Procedes de modification de gluten de ble

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
A.DE LAPORTE ET AL.: "Oplosbaar Tarwe-Eiwit: Functionaliteit en Toepassingsmogelijkheden", VOEDINGSMIDDELEN TECHNOLOGIE., vol. 22, no. 18, 1989, ZEIST NL, pages 22 - 24, XP002099494 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2052622A1 (fr) 2007-10-26 2009-04-29 Basic Supply Group B.V. Procédé pour la préparation d'une poudre de gras séchée par pulvérisation
WO2009090249A1 (fr) * 2008-01-18 2009-07-23 Dsm Ip Assets B.V. Emulsion séchée par pulvérisation
WO2016118009A3 (fr) * 2015-01-22 2016-09-29 Frieslandcampina Nederland B.V. Agent moussant destiné à être utilisé dans la préparation de garniture comestible et un procédé de préparation de cet agent
DE202016008878U1 (de) 2015-01-22 2020-03-30 Frieslandcampina Nederland B.V. Aufschlagmittel zur Verwendung bei der Herstellung essbarer Toppings
EP3319719B1 (fr) 2015-07-06 2020-04-29 Basf Se Mélanges émulsifiants
JP2020523007A (ja) * 2017-06-07 2020-08-06 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 食品組成物
JP7264830B2 (ja) 2017-06-07 2023-04-25 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 食品組成物
WO2019138021A1 (fr) 2018-01-15 2019-07-18 Frieslandcampina Nederland B.V. Compositions de crème optimisées pour des systèmes moussants
KR20200104914A (ko) * 2018-01-15 2020-09-04 프리슬랜드캄피나 네덜란드 비.브이. 거품 형성 시스템에 최적화된 크림 조성물
US11445734B2 (en) 2018-01-15 2022-09-20 Frieslandcampina Nederland B.V. Cream compositions optimized for foaming systems
KR102773365B1 (ko) 2018-01-15 2025-02-28 프리슬랜드캄피나 네덜란드 비.브이. 거품 형성 시스템에 최적화된 크림 조성물
WO2022268758A1 (fr) * 2021-06-23 2022-12-29 Frieslandcampina Nederland B.V. Agent moussant en poudre conférant une texture alimentaire fouettée améliorée

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Publication number Publication date
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