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WO2018108438A1 - Composition contenant de l'huile végétale - Google Patents

Composition contenant de l'huile végétale Download PDF

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Publication number
WO2018108438A1
WO2018108438A1 PCT/EP2017/079479 EP2017079479W WO2018108438A1 WO 2018108438 A1 WO2018108438 A1 WO 2018108438A1 EP 2017079479 W EP2017079479 W EP 2017079479W WO 2018108438 A1 WO2018108438 A1 WO 2018108438A1
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WO
WIPO (PCT)
Prior art keywords
caramel
ranging
mixture
composition
phenolic compounds
Prior art date
Application number
PCT/EP2017/079479
Other languages
English (en)
Inventor
Christiaan Michaël BEINDORFF
Alessia ERMACORA
Original Assignee
Unilever N.V.
Unilever Plc
Conopco, Inc., D/B/A Unilever
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 N.V., Unilever Plc, Conopco, Inc., D/B/A Unilever filed Critical Unilever N.V.
Publication of WO2018108438A1 publication Critical patent/WO2018108438A1/fr

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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
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/32—Processes for preparing caramel or sugar colours
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

Definitions

  • the present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds.
  • the invention also relates to a method to prepare the composition.
  • the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.
  • Vegetable oil comprising mono-unsaturated or poly-unsaturated fatty acids in food products are prone to oxidation during storage of the food product. This causes rancidity, and leads to rejection of the food product by consumers. Therefore food products often contain antioxidants to prevent oxidation of the vegetable oil, in particular food products which are stored for a relatively long time.
  • a common antioxidant is EDTA (ethylene-diamine-tetra-acetic acid), which binds metal ions which generally promote oxidation of the triglycerides in the vegetable oil. These metal ions may be present as part of common food ingredients. EDTA however is regarded to be chemical and artificial by consumers, therefore there is a need for alternatives which are natural.
  • WO 96/34535 A1 relates to a dry chocolate flavored beverage mix and a process for making it.
  • EP 1 446 020 B1 relates to a process for manufacturing a drink, more specifically a soft drink, which is obtained from a mixture of coffee extract with fluid extract of Kola Nut (Cola nitida).
  • a soft drink which is obtained from a mixture of coffee extract with fluid extract of Kola Nut (Cola nitida).
  • Tetsuo et al. (Bulletin of the Faculty of Agriculture Tamagawa University, vol.0, no.36, 1996, p.1 -9 (abstract accessible via Biosis database) relates to caramels which are prepared by melting glucose with sodium citrate.
  • WO2017/001 154 discloses compositions containing caramel and phenolic compounds.
  • WO 2013/189709 A1 relates to EDTA-free mayonnaise, containing reduced grape juice.
  • JPH10150949 A2 discloses the use of caramel as an antioxidant for whipped cream, and buttercream.
  • the caramel is prepared using pentoses and/or hexoses as the base raw material.
  • the caramel is prepared by heat treatment for 1 to 10 hours at 120 to 150°C.
  • CN 101708062 relates to the use of modified tea polyphenols in fatty foods, to improve antioxidant activity.
  • M.L. Chen et al. (International Journal of Food Engineering, vol.8, iss.2, art.15, 2012) relates to the colour development during the caramelisation of acidic glucose solutions at a temperature ranging from 75 to 95°C, during time periods ranging from 500 to 2500 hours. The longer the heating time, the higher the antioxidative activity of the heated sugar.
  • J.S. Kim et al. Food Science and Biotechnology, 17(5), p. 931 -939, 2008
  • US5013575 relates to a process for producing a product made of a mixture of sugar and an ingredient including nuts in a heated screw extruder includes the steps of feeding the sugar into the screw extruder at a first intake zone, caramelizing the sugar by conveying the sugar through several caramelization zones which are heated, feeding the nuts to the screw extruder through a second intake zone, and mixing the caramelized sugar with the nuts by conveying the caramelized sugar and the nuts through one or more mixing zones. During the mixing steps, the nuts can be roasted.
  • Sengar Garima et.al. Food caramels: a review, journal of food science and technology, springer (India) private Ltd, India, vol. 51 , no.9, 9 February 2012 (2012-02-09), pages 1686-1696 provides an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems.
  • an anti-oxidant is required to prevent oxidation of the triglycerides in vegetable oil in food products, in particular in products which are often stored for a long time. Consumers are more and more interested in food products which are free from ingredients which are perceived to be chemical or artificial.
  • one of the objectives of the present invention is to provide an antioxidant system which can be regarded to be a natural or known ingredient, and is not considered to be an artificial chemical by the consumer.
  • Another objective of the present invention is to provide food products containing vegetable oil containing such antioxidant system, and which are free or nearly free from EDTA.
  • oxidation of the triglycerides in the vegetable oil in such food products during storage should nevertheless be as low as possible, therefore it is another objective of the present invention to provide food products having that property.
  • the food product may contain an antioxidant system, and such system should not negatively influence the food products.
  • caramel is being used as an antioxidant, in particular when the caramel has been heated a long time, and has a dark colour.
  • dark caramel is not suitable to be used in many light coloured food products, as the food product would become too dark.
  • the caramel may make the food product too sweet or give the product a too strong caramel or burnt sugar taste. Such tastes are often not desired in food products.
  • an antioxidant system that does not give an undesired colour, and neither an undesired taste, to the food product. Additionally it should be a natural compound or perceived to be a natural and/or common ingredient, and fitting to the food product with regard to taste and colour. More in particular it is an objective of the present invention to provide a mayonnaise which is free or nearly free from EDTA, and that contains an antioxidant system that does not give an undesired colour and taste to the food product, and that is regarded to be a natural ingredient by the consumer.
  • a food product containing vegetable oil wherein the food product comprises caramel and one or more phenolic compounds.
  • the invention provides a composition comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids, wherein the concentration of the vegetable oil ranges from 2% to 85% by weight of the
  • the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to
  • a 10% by weight solution of the caramel in water has a colour value L * ranging from 50 to 67, and an a * value ranging from -5 to 10, and a b * value ranging from 5 to 60.
  • the second aspect of the invention provides a method for preparation of a composition according to the first aspect of the invention, comprising the steps:
  • caramel wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to
  • step (iv) mixing the caramel from step (i) and the one or more phenolic compounds from step (ii) with the vegetable oil from step (iii).
  • the invention provides the use of caramel and one or more phenolic compounds in a composition comprising vegetable oil comprising mono-unsaturated or poly-unsaturated fatty acids, to reduce the oxidation rate of the vegetable oil, wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to 45 minutes, in the absence of phenolic compounds.
  • D4,3 is the volume weighted mean diameter of a set of droplets or particles.
  • the volume based diameter equals the diameter of a sphere that has the same volume as a given particle (M. Alderliesten, Particle & Particle Systems Characterization 8 (1991 ) 237-241 ).
  • “Spoonable” means that a composition is semi-solid but not free-flowing on a time scale typical for eating a meal, meaning not free-flowing within a time period of an hour. A sample of such substance is able to be dipped with a spoon from a container containing the composition.
  • the invention provides a composition comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids, wherein the concentration of the vegetable oil ranges from 2% to 85% by weight of the
  • the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to
  • a 10% by weight solution of the caramel in water has a colour value L * ranging from 50 to 67, and an a * value ranging from -5 to 10, and a b * value ranging from 5 to 60.
  • oil refers to lipids selected from triglycerides, diglycerides, monoglycerides and combinations thereof.
  • oil in the context of this invention comprises at least 90 wt% of triglycerides, more preferably at least 95 wt%.
  • oil contains less than 20 wt% of solid oil at 5°C, preferably less than
  • oils 011 is liquid at 5°C.
  • Preferred oils for use in the context of this invention are vegetable oils which are liquid at 5°C.
  • the oil comprises sunflower oil, rapeseed oil, olive oil, soybean oil, and combinations of these oils. Therefore preferably the vegetable oil is an edible oil.
  • the mono-unsaturated fatty acids as comprised in the oil preferably comprises oleic acid.
  • the poly-unsatu rated fatty acids as comprised in the oil preferably comprise linoleic acid and linolenic acid.
  • the composition of the invention comprises from 5% to 82% by weight of vegetable oil, preferably from 10% to 80% by weight, preferably from 15% to 78% by weight of oil.
  • the amount of oil is at least 20% by weight, preferably at least 30% by weight, preferably at least 35% by weight.
  • the concentration of vegetable oil is maximally 75% by weight, preferably maximally 70% by weight, preferably maximally 65%. Any combination of ranges using these mentioned end points are considered to be part of the invention as well.
  • the composition of the invention may be present in the form of a water-in-oil emulsion, like a margarine.
  • the composition is in the form of an oil-in-water emulsion.
  • the composition is an edible emulsion.
  • oil-in-water emulsions encompassed by the present invention include mayonnaise, dressings, salad dressings, and sauces.
  • the oil-in-water emulsion is a mayonnaise or a dressing or a salad dressing, most preferably a salad dressing or a mayonnaise.
  • a mayonnaise is spoonable, while a salad dressing is pourable.
  • Mayonnaise is generally known as a thick, creamy sauce that can be used as a condiment with other foods.
  • Mayonnaise is a stable water-continuous emulsion of vegetable oil, egg yolk and either vinegar or lemon juice.
  • the term mayonnaise may only be used in case the emulsion conforms to the "standard of identity", which defines the composition of a mayonnaise.
  • the standard of identity may define a minimum oil level, and a minimum egg yolk amount.
  • mayonnaise-like products having oil levels lower than defined in a standard of identity can be considered to be mayonnaises. These kind of products often contain thickeners like starch to stabilise the aqueous phase.
  • Mayonnaise may vary in colour, and is generally white, cream-coloured, or pale yellow.
  • the texture may range from of light creamy to thick, and generally mayonnaise is spoonable.
  • mayonnaise includes emulsions with vegetable oil levels ranging from 2% to 85% by weight of the product. Mayonnaises in the context of the present invention do not necessarily need to conform to a standard of identity in any country.
  • composition of the invention is an oil-in-water emulsion
  • composition comprises an oil-in-water emulsifier.
  • the emulsifier serves to disperse oil droplets in the continuous aqueous phase.
  • the preferred oil-in-water emulsion of the invention comprises an oil-in-water emulsifier originating from egg yolk.
  • the composition comprises egg yolk as an ingredient which also provides the water-in-oil emulsifier.
  • the presence of egg yolk may be beneficial for taste, emulsification and/or stability of the oil droplets in the composition of the invention.
  • Egg yolk contains phospholipids, which act as emulsifier for the oil droplets.
  • the concentration of egg yolk in the composition of the invention ranges from 1 % to 8% by weight of the emulsion, more preferred from 2% to 6% by weight of the emulsion.
  • the egg yolk may be added as egg yolk component, meaning largely without egg white.
  • the composition may also contain whole egg, containing both egg white and egg yolk.
  • the total amount of egg yolk in the composition of the invention includes egg yolk that may be present as part of whole egg.
  • the concentration of phospholipids originating from egg yolk ranges from 0.05% to 1 % by weight, preferably from 0.1 % to 0.8% by weight of the emulsion.
  • Part or all of the egg yolk may have been subjected to an enzymatic conversion process using phospholipase.
  • the phospholipase that is used to treat egg yolk is phospholipase A2.
  • This process leads to split off of fatty acid chains from the phospholipid molecules, and yields enzyme-modified egg yolk.
  • the reaction products of this enzymatic process are retained in the enzyme-modified egg yolk, meaning that the enzyme-modified egg yolk contains fatty acids split off from the phospholipids.
  • a suitable source of enzyme modified egg yolk is "Heat stabilised egg yolk (92-8)", supplied by Bouwhuis Enthoven (Raalte, the Netherlands).
  • the phospholipase A2 phospholipase A2
  • concentration of egg yolk which has been modified by treatment with phospholipase ranges from 0.5% to 4% by weight of the composition, preferably from 1 % to 4% by weight of the composition.
  • the composition has a pH ranging from 3 to 5, preferably ranging from 3 to 4.6, more preferred from 3.5 to 4.
  • this pH of the composition is obtainable, preferably obtained by using acetic acid or vinegar.
  • the composition comprises vinegar selected from apple vinegar, white wine vinegar, red wine vinegar, and malt vinegar, and any combination of these. These vinegars naturally contain phenolic compounds, and therefore these preferred vinegars serve not only to acidify the composition of the invention, but also as the source of the one or more phenolic compounds.
  • Suitable suppliers of such vinegars are for example Kuhne (Hamburg, Germany), Mizkan Euro Ltd. (London, UK), and J.R. Sabater S.A. (Murcia, Spain).
  • the concentration of EDTA is lower than 0.005% by weight, preferably lower than 0.002% by weight of the composition. More preferred the concentration of EDTA is lower than 0.001 % by weight, and most preferred EDTA is absent from the composition of the invention.
  • the advantage of the combination of the caramel and the one or more phenolic compounds is that it can at least partly, or even completely replace EDTA, and serve as an antioxidant for the vegetable oil in the composition.
  • Caramel is considered to be a common food ingredient, as it is prepared by heating natural sugars, and is normally used as ingredient in many food products. Therefore many consumers regard caramel to be natural. Normally caramel is used to provide colour and taste to the food products.
  • the caramel prepared by the method described herein has the advantage that it does not have the dark brown colour of normal caramel and neither the typical caramel taste. It has a bland colour and taste, and is therefore very suitable to be used in a wide range of food products without interference with colour, taste, and appearance of that food product.
  • the one or more monosaccharides that is heated to obtain the caramel comprises fructose or glucose, or a combination of the two.
  • fructose and glucose are present at a weight ratio ranging from 10:1 to 1 :10.
  • the one or more disaccharides that is heated to obtain the caramel comprises sucrose.
  • the caramel is prepared from sucrose as the only disaccharide, preferably without monosaccharide. The reason is that sucrose is easily available, is known to consumers as the basis of caramel, and provides a good quality caramel for use in the present invention.
  • the mixture comprising one or more monosaccharides and/or one or more
  • disaccharides is heated to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to 45 minutes to obtain the caramel.
  • the caramelisation reaction proceeds only very slow, therefore the temperature rise to 160°C does not have much influence on the final end product (the caramel).
  • the mixture comprising one or more monosaccharides and/or one or more disaccharides is heated during a time period ranging from 20 minutes to 45 minutes at a temperature ranging from 180°C to 200°C to obtain the caramel. More preferred the mixture is heated from more than 30 minutes to 45 minutes at a temperature ranging from 180°C to 200°C to obtain the caramel, more preferred from 31 minutes to 40 minutes at a temperature ranging from 180°C to 200°C to obtain the caramel, more preferred from 31 minutes to 40 minutes from 180°C to 190°C to obtain the caramel.
  • the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides during a time period ranging from 45 minutes to 100 minutes at a temperature ranging from 160°C to less than 180°C to obtain the caramel. More preferred the mixture is heated from 45 minutes to 90 minutes at a temperature ranging from 160°C to less than 180°C to obtain the caramel. Preferably the heating is done from 45 minutes to 60 minutes at a temperature ranging from 170°C to less than 180°C to obtain the caramel. Alternatively and preferably the heating is done from 60 minutes to
  • the heating is done at a temperature ranging from 175°C to 185°C during a time period ranging from 25 minutes to 35 minutes, even more preferred from more than 30 minutes to 35 minutes, even more preferred from 31 minutes to 35 minutes. Therefore in a preferred embodiment the invention provides a composition comprising vegetable oil comprising mono-unsaturated and/or poly- unsaturated fatty acids, wherein the concentration of the vegetable oil ranges from 2% to 85% by weight of the composition,
  • the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides at a temperature ranging from 175°C to 185°C during a time period ranging from 25 minutes to
  • a 10% by weight solution of the caramel in water has a colour value L * ranging from 50 to 67, and an a * value ranging from -5 to 10, and a b * value ranging from 5 to 60.
  • the temperatures and time periods as defined herein relate to atmospheric conditions.
  • the heating step is done by transferring the one or more monosaccharides and/or one or more disaccharides to an oven which is set at the required temperature, and perform the heating step inside that oven.
  • This way overheating of the mono- and/or disaccharides in the oven can be prevented and the formation of the caramel can be well controlled.
  • the concentration of the caramel ranges from 0.1 % to 5%, preferably from 0.5% to 3% by weight of the composition. More preferred the concentration ranges from 1 % to 3% by weight of the composition.
  • the advantage of the caramels used in the present invention is that they have a relatively bland, light colour, such that they are not very dark and do not give much colour to the composition in which they are incorporated. In particular for use in a mayonnaise this is an advantageous property.
  • the colour of the obtained caramels can be determined by dissolving at 10% by weight in water, and determining the L * , a * , and b * values according to the CIE colour space. Comparison with water provides the colour of the caramel, by determining the ⁇ * value, which is determined using the following formula:
  • L * value the higher the L * value, the more translucent a sample.
  • a dark sample has a low L * value.
  • a * value the more reddish the sample.
  • a 10% by weight solution of the caramel in water has a colour value L * ranging from 55 to 65, and an a * value ranging from -5 to 5, and a b * value ranging from 5 to 50.
  • the value of L * ranges from 56 to 64, preferably the value of a * ranges from -2 to 3; preferably the value of b * ranges from 10 to 48.
  • L * and a * are more important values than the value of b * , as b * only has a minor influence on the final colour of the product.
  • the value of ⁇ * as compared to water ranges from 0 to 60, more preferred from 0 to 50.
  • Phenolic compounds can be found in nature in many types.
  • One or more phenolic compounds used in the composition may be added as separate ingredients.
  • the one or more phenolic compounds are added to the composition as an element of another ingredient in the composition of the invention, for example in the vinegars mentioned herein before.
  • the one or more phenolic compounds comprise one or more compounds from the group consisting of 3,4-dihydroxy-benzoic acid, syringic acid, p-coumaric acid, gallic acid, caffeic acid , trans-ferulic acid, vanillic acid, chlorogenic acid, and DL-catechin hydrate.
  • a common method to determine the phenolic compounds concentration of a sample is the concentration in "gallic acid equivalents" (GAE).
  • GAE gallic acid equivalents
  • Whenever reference is made herein to "gallic acid equivalents” what is meant is the amount of gallic acid equivalents as determined by the Folin-Ciocalteu assay.
  • Gallic acid (3,4,5-trihydroxybenzoic acid) is the phenolic acid that is used as a standard for determining the phenol content of various analyses by the Folin-Ciocalteu assay (see V.L. Singleton et al., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin- Ciocalteu reagent, Methods in Enzymology 299, 152-178, 1999).
  • the total concentration of the one or more phenolic compounds in the composition of the invention ranges from 0.0001 wt% to 0.1 wt% GAE. More preferred the concentration of the one or more phenolic compounds ranges from 0.0002 to 0.05 wt% GAE.
  • the total concentration of the one or more phenolic compounds ranges from 0.0001 % to 0.1 % by weight of the composition. More preferred the concentration of the one or more phenolic compounds ranges from 0.0002 to 0.05% by weight of the composition.
  • the composition of the invention may contain a structurant to stabilise the water phase and to thicken the composition, in particular for products with low oil levels, for example less than 60% oil.
  • Many structurants are oligomers or polymers from vegetable, microbial, or animal origin.
  • the structurants can be water-soluble or water- insoluble, and they may be used native or in chemically or physically modified form.
  • structurants from vegetable origin are water-soluble polysaccharides like native starches, chemically modified starches, carrageenan, locust bean gum, carboxymethyl cellulose, and pectin. Also oligosaccharides and polysaccharides present in corn syrup or glucose syrup may be used as structurant in mayonnaise-type emulsions. Additionally proteins from vegetable origin may be used as structurant in oil-in-water emulsions, for example ground pulse seed may be used to provide structure to an emulsion. Examples of water-insoluble structurants from vegetable origin are cellulosic fibres like citrus fibres and tomato fibres. Examples of structurants from microbial or algae origin are the polysaccharides xanthan gum, agar, and alginate. Examples of polymeric structurants from animal origin are proteins like casein from cow's milk and gelatin.
  • composition of the invention may suitably contain one or more additional ingredients.
  • additional ingredients include salt, spices, sugars (in particular mono- and/or disaccharides), mustard, vitamins, flavouring, colouring, preservatives, antioxidants, herbs and vegetable pieces.
  • optional additives, including the structurants, when used, collectively do not make up more than 40%, more preferably not more than 20% by weight of the composition.
  • the present invention provides a method for preparation of a composition according to the first aspect of the invention, comprising the steps:
  • caramel wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to
  • step (i) mixing the caramel from step (i) and the one or more phenolic compounds from step (ii) with the vegetable oil from step (iii).
  • the caramel in step (i) is mixed with water first to create a solution of the caramel in water.
  • step (iv) the mixing of the various compounds in done in no particular order.
  • Other optional ingredients of the composition that is prepared may be mixed with caramel in step (i), or with the one or more phenolic compounds in step (ii), or with the oil in step (iii) before these ingredients are mixed in step (iv).
  • Other optional ingredients may be mixed with the ingredients after step (iv).
  • the second aspect of the invention also provides a method for preparation of a preferred oil-in-water emulsion according to the first aspect of the invention. Therefore the present invention provides a method for preparation of a composition in the form of an oil-in-water emulsion, comprising the steps:
  • caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to
  • step (ii) mixing vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids with the mixture from step (i) to prepare an oil-in-water emulsion;
  • step (iii) providing one or more phenolic compounds and adding these to the mixture from step (ii) and simultaneously or subsequently adding an acid to the mixture from step (ii) to bring the pH of the mixture to a value between 3 and 5.
  • the aqueous mixture may contain other optional water soluble ingredients, like sugars, salt, flavours, mustard.
  • Preferably all caramel present in the composition of the invention is present in the mixture of step (i).
  • the oil-in-water emulsifier preferably comprises phospholipids originating from egg yolk.
  • the oil is dispersed in the aqueous mixture from step (i), and preferably the mixture is homogenised during a time period long enough to create an oil-in-water emulsion wherein the oil droplets have a volume weighted mean droplet size D4,3 of less than 10 micrometer, preferably ranging from 0.3 to 10 micrometer, preferably ranging from 0.5 to 8 micrometer.
  • This mean diameter may suitably be determined using the method described by Goudappel et al. (Journal of Colloid and Interface Science 239, p. 535-542, 2001 ).
  • 80 to 100% of the total volume of the oil droplets contained in the present emulsion have a diameter of less than 15 micrometer, more preferably a diameter ranging from 0.5 to 10 micrometer.
  • the homogenisation may be done using a conventional mixer for preparing oil-in-water emulsions, such as a colloid mill, or another mill as described in WO 02/069737 A2.
  • a suitable supplier of such emulsification equipment is Charles Ross & Son Company, (Hauppauge, New York, USA).
  • step (iii) the one or more phenolic compounds are added to the oil-in-water emulsion from step (ii).
  • Preferably all phenolic compounds present in the composition of the invention are added in step (iii).
  • acidification to bring the pH of the oil-in-water emulsion to a value between 3 and 5, preferably between 3 and 4.6, is done in this step (iii).
  • vinegar is the source of the one or more phenolic compounds, as described herein before, then the addition of one or more phenolic compounds and acidification take place simultaneously.
  • the second aspect provides a method for preparation of a preferred oil-in- water emulsion according to the first aspect of the invention. Therefore the present invention also provides a method for preparation of a composition in the form of an oil- in-water emulsion, comprising the steps:
  • step (ii) mixing vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids and with the mixture from step (i) to prepare an oil-in-water emulsion; (iii) providing a mixture of caramel and one or more phenolic compounds, wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to 45 minutes, in the absence of phenolic compounds; and
  • the aqueous mixture may contain other optional water-soluble ingredients, like sugars, salt, flavours, mustard.
  • the oil-in-water emulsifier preferably comprises phospholipids originating from egg yolk.
  • step (ii) the oil is dispersed in the aqueous mixture from step (i), and preferably the mixture is homogenised during a time period long enough to create an oil-in-water emulsion wherein the oil droplets have a volume weighted mean droplet size D4,3 of less than 10 micrometer, preferably ranging from 0.3 to 10 micrometer, preferably ranging from 0.5 to 8 micrometer.
  • the oil droplets have a volume weighted mean droplet size D4,3 of less than 10 micrometer, preferably ranging from 0.3 to 10 micrometer, preferably ranging from 0.5 to 8 micrometer.
  • 80 to 100% of the total volume of the oil droplets contained in the present emulsion have a diameter of less than 15 micrometer, more preferably a diameter ranging from 0.5 to 10 micrometer.
  • step (iii) a mixture of the caramel and the one or more phenolic compounds is prepared. Preferably this is done in an aqueous mixture. Preferably this mixture contains all phenolic compounds and caramel present in the composition of the invention.
  • the caramel may be added to that vinegar.
  • This mixture is then added to the oil-in-water emulsion from step (ii) in step (iv). Also acidification to bring the pH of the oil-in-water emulsion to a value between 3 and 5, preferably between 3 and 4.6, is done in this step.
  • vinegar is the source of the one or more phenolic compounds
  • addition of caramel one or more phenolic compounds and acidification take place simultaneously.
  • Preparation of this premix in step (iii) may have the advantage that the antioxidant effect of the combination of caramel and one or more phenolic compounds is stronger than when caramel and one or more phenolic compounds are not added
  • the concentration of EDTA is lower than 0.005% by weight of the composition, preferably lower than 0.002% by weight of the composition. More preferred the concentration of EDTA is lower than 0.001 % by weight, and most preferred EDTA is absent from the compositions prepared according to a method of the second aspect of the invention. Preferred features as described in the context of the first aspect of the invention, are applicable to this second aspect of the invention as well, mutatis mutandis.
  • the invention provides the use of caramel and one or more phenolic compounds in a composition comprising vegetable oil comprising mono-unsaturated or poly-unsaturated fatty acids, to reduce the oxidation rate of the vegetable oil, wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to 45 minutes, in the absence of phenolic compounds.
  • the invention provides a method to reduce the oxidation rate of vegetable oil comprising mono-unsaturated or poly-unsaturated fatty acids in a composition, by using caramel and one or more phenolic compounds in that composition, wherein the caramel is obtainable, preferably obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides to a temperature ranging from 160°C to less than 180°C during a time period ranging from 45 to 120 minutes or to a temperature ranging from 180°C to 220°C during a time period ranging from 5 to 45 minutes, in the absence of phenolic compounds.
  • the concentration of EDTA is lower than 0.005% by weight of the composition, preferably lower than 0.002% by weight of the composition. More preferred the concentration of EDTA is lower than 0.001 % by weight, and most preferred EDTA is absent from the composition.
  • EDTA Ethylenediaminetetraacetic acid, calcium disodium complex, dehydrate
  • Egg yolk ex Bouwhuis Enthoven (Raalte, the Netherlands); contains 92% egg yolk and 8% kitchen salt.
  • Vegetable oil is subjected to conditions which promote oxidation, without requiring the typical shelf life of 4 to 9 months of mayonnaise.
  • Mayonnaise samples with various compositions are prepared (as described in the examples below) and 1 g of each sample is filled in a capped glass vial (20ml_ volume) and kept in a temperature controlled oven at 50°C. Oxidation experiments are carried out during a period up to about 30 days and at several time points a sample is picked for headspace-GC-MS measurement of volatile oxidation markers (e.g. hexanal). Usually every data point is measured in triple The measurements are performed on a GC-MS combination of Agilent (7890A/5975C). The GC column used is a DB-Wax (20m-0.18d - 0.3 ⁇ " ⁇ ) from J&W.
  • DB-Wax 20m-0.18d - 0.3 ⁇ " ⁇
  • the injection volume is 500 ⁇ _ with a split of 40:1 and a column flow of 1 ml/min.
  • Total nine volatiles (mainly aldehydes and alkanes - considered as marker for lipid oxidation) are analysed, of which hexanal is the most important marker, and reported in here.
  • the hexanal response is given in arbitrary units - the higher the response the more hexanal and the more oxidation of triglycerides.
  • the oxidation of triglycerides occurs in several steps, in which the first step is the most important.
  • This first step is the lag phase, which is the phase where there is not much oxidation, and after this phase the oxidation starts to accelerate. This means that the amount of oxidation products rapidly starts to increase. The longer the lag phase, the slower the oxidation process, and the better the result. Oxygen concentration in headspace
  • the oxygen concentration is measured in the headspace of closed jars in which emulsions are stored to follow oxidation.
  • the oxygen content is determined by taking a sample of gas from the headspace with a needle through the closed lid of the jar.
  • the oxygen concentration in the sample is determined by gas analyser.
  • Caramels G, H, and I were prepared by adding 400 gram sucrose to 300 gram water, at its natural pH (7). The solution was heated in a pan on an induction plate. The solution was stirred with a spoon during heating. After reaction was stopped (when the required temperature was reached), the product was poured out of the pan on a flat plate to cool down. The caramel became solid upon cooling on the plate. This method is the same as the method described in non-prepublished patent application
  • Example 2 Preparation of Mayonnaises, Oxidation, and Sensory Properties Mayonnaises were prepared with and without caramels according to the following recipes.
  • the mayonnaises were prepared at bench scale (1 kg emulsion) by first preparing an aqueous phase, which was prepared by mixing water, egg yolk, sucrose, salt, caramel, and EDTA, as applicable. Subsequently oil was slowly added to the aqueous phase, while mixing with a high shear mixer (Silverson). The oil was added in about 10 minutes, while the mixing speed was slowly increased from about 1600 to about 7200 rpm. After the oil had been homogenised, and the emulsion had become smooth, acetic acid and/or vinegar were slowly added while the mixer was kept at 7200 rpm. The compositions had a pH of 3.8.
  • the mayonnaises were subjected to the accelerated oxidation tests as described above.
  • the hexanal amount released by the oxidation process was determined as function as time, as well as the oxygen concentration in the headspace. Results are shown in Figure 1 and Figure 2, showing that the emulsion containing EDTA shows least oxidation.
  • the sample without EDTA and containing caramel and a polyphenol- rich vinegar shows an improved oxidation resistance, with only natural compounds that help to retard oxidation. In particular the onset of oxidation is substantially delayed, as shown in the two figures.
  • Sample 2-2 without EDTA and caramel shows an onset of oxidation already after about 8 days.
  • Samples 2-3 and 2-4 with caramel show the onset after only about 18 days.
  • the mayonnaises from this example were also tasted by 14 members of an expert taste panel.
  • a full sensory evaluation of the mayonnaise samples was carried out by the trained panel. Each sample was evaluated on 25 attributes (which included taste and odour attributes) on a 1 to 15 intensity scale. With intensity 1 a certain attribute is absent or very low, and with intensity 15 such attribute is very pronounced.
  • the evaluation was carried out in duplicate, using a balanced design and a randomized order. When tested, the mayonnaises were 1 week old and stored at 5°C after preparation. They were offered to the panel at 5°C.
  • Table 3 shows the scores for the attributes typically associated with caramel. The letter next to the score value indicates the statistical significance of that attribute for a specific sample as compared to the other three samples.
  • Table 3 Sensory scores of mayonnaise from Table 2.
  • Mayonnaises were prepared containing caramels according to the following recipes. As comparison mayonnaises containing EDTA were prepared as well, without caramel. Table 4: Recipes of mayonnaises.
  • the mayonnaises were prepared at laboratory scale (400g emulsion) in a similar way as in example 2.
  • the mayonnaises were subjected to the accelerated oxidation tests as described above.
  • the hexanal concentration in the headspace was determined as function as time, shown in Figure 3. Also here the onset of oxidation is substantially delayed.
  • Sample 3-2 without EDTA and caramel shows an onset of oxidation already after about 8 days.
  • Samples 3-3, and 3-4 with caramel show the onset after only about 17 to 20 days. This is a substantial difference which improves the shelf-life of the emulsions of the invention containing the caramel.
  • sample 3-3 containing caramel according to the invention and compared to sample 3-4 containing caramel prepared in a pan shows that the new preparation method of caramel leads to an improved antioxidant effect. Less hexanal is formed in sample 3-3 compared to 3-4.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
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Abstract

La présente invention concerne une composition comprenant une huile végétale, du caramel et un ou plusieurs composés phénoliques. Le caramel et un ou plusieurs composés phénoliques, ensemble, empêchent l'oxydation de l'huile végétale, de telle sorte que la quantité d'EDTA dans la composition peut être réduite ou peut même être supprimée de la composition. Le caramel a été chauffé de telle sorte qu'il ne confère pas une couleur foncée à la composition, ni un fort arôme de caramel. La présente invention concerne également un procédé de préparation de la composition. Enfin, l'invention concerne l'utilisation de caramel et d'un ou de plusieurs composés phénoliques pour diminuer l'oxydation de l'huile végétale.
PCT/EP2017/079479 2016-12-16 2017-11-16 Composition contenant de l'huile végétale WO2018108438A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3773002B1 (fr) * 2018-05-18 2022-02-09 Unilever IP Holdings B.V. Composition alimentaire émulsifiée

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EP1446020B1 (fr) 2001-10-15 2008-02-06 Laboratorios Biosintetica Ltda. Procede de preparation d'une boisson gazeuse non alcoolisee au cafe
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3773002B1 (fr) * 2018-05-18 2022-02-09 Unilever IP Holdings B.V. Composition alimentaire émulsifiée

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