Patent Application
20080226792
The present invention relates to an aerated product, as well an aeratable product, that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product.
In aerated products such as ice cream, whipped cream, mousse, toppings and aerated cake fillings, the air bubbles are at least in part stabilized by emulsified fat. Conventionally, the fat is substantially solid at the processing and storage temperatures, since liquid fat destabilizes foams. For example ice cream mixes in which greater than about 50% of the fat is liquid at the processing temperature cannot be aerated to a high quality ice cream by conventional routes. Similarly, cream in which the fat is liquid cannot be whipped; this is why cookery books say that you should chill cream before whipping it. Furthermore, to the extent that such products can be aerated the foams have poor stability.
Solid fats contain a high proportion of saturated fatty acids, for example dairy fat (60-65%) or coconut oil (90%). Health-conscious consumers are now looking for products which have all the properties of the traditional products but which are healthier. One way of achieving this would be to replace the saturated fats with unsaturated fats. However, unsaturated fats contain a substantial proportion of liquid fat at typical processing and/or storage temperatures. Thus it is not possible simply to replace the saturated fats with unsaturated fats
There have been previous attempts to produce aerated emulsions, such as whipped cream and ice cream, using fats with higher liquid contents. WO 94/017672 discloses whippable, water-continuous fat emulsions comprising 10-40 weight-% (wt %) of a fat mixture obtained by blending two fats, such as sunflower oil and palm mid-fraction. A certain amount of solid fat was still found necessary. EP-A 1 212 947 discloses ice creams comprising a fat phase and having overrun of at least 90%, characterised in that at least 50 w/w % of the fat phase is liquid at −5° C. A particular apparatus, in the form of an aeration means that displaces less than 40% of the internal
The present invention relates to an aerated product, as well an aeratable product, that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product.
In aerated products such as ice cream, whipped cream, mousse, toppings and aerated cake fillings, the air bubbles are at least in part stabilized by emulsified fat. Conventionally, the fat is substantially solid at the processing and storage temperatures, since liquid fat destabilizes foams. For example-ice cream mixes in which greater than about 50% of the fat is liquid at the processing temperature cannot be aerated to a high quality ice cream by conventional routes. Similarly, cream in which the fat is liquid cannot be whipped; this is why cookery books say that you should chill cream before whipping it. Furthermore, to the extent that such products can be aerated the foams have poor stability.
Solid fats contain a high proportion of saturated fatty acids, for example dairy fat (60-65%) or coconut oil (90%). Health-conscious consumers are now looking for products which have all the properties of the traditional products but which are healthier. One way of achieving this would be to replace the saturated fats with unsaturated fats. However, unsaturated fats contain a substantial proportion of liquid fat at typical processing and/or storage temperatures. Thus it is not possible simply to replace the saturated fats with unsaturated fats
There have been previous attempts to produce aerated emulsions, such as whipped cream and ice cream, using fats with higher liquid contents. WO 94/017672 discloses whippable, water-continuous fat emulsions comprising 10-40 weight-% (wt %) of a fat mixture obtained by blending two fats, such as sunflower oil and palm mid-fraction. A certain amount of solid fat was still found necessary. EP-A 1 212 947 discloses ice creams comprising a fat phase and having overrun of at least 90%, characterised in that at least 50 w/w % of the fat phase is liquid at −5° C. A particular apparatus, in the form of an aeration means that displaces less than 40% of the internal volume of the freezer barrel, was required. Thus there remains a need to provide emulsions containing high levels of liquid fats which aerate well using conventional equipment and which have good foam stability.
The same problems arise for aerated products in the field of home and personal care such as soaps, razor gels, hair mousse etc.
Surprisingly, it has been found that an aerated product comprising water and at least one liquid oil can be formed, when the aerated product comprises at least one salt and at least one sugar ester.
Therefore, an embodiment of the present invention relates to an aeratable product comprising water and at least one liquid oil, characterized in that the aeratable product comprises
The aeratable product is the formulation, which is then aerated.
A further embodiment of the present invention relates to an aerated product comprising water and at least one liquid oil, characterized in that the aerated product comprises
Beside the fact that a foam with liquid oil can be formed, a foam according to the present invention also has good foam properties, such as good overrun and a good stability (it is stable for days at ambient temperature).
The stability is determined by measuring the height of the foam. It is given in percentages, which means that 100% means the height has not changed and for examples 50% means that the height of the foam is half as it was at the start of the measurement.
Aeration and Overrun
The term “aerated” means that gas has been intentionally incorporated into the composition, for example by mechanical means. The term “aeratable” means that gas can be incorporated into the composition, for example by whipping. The gas can be any gas, but is preferably, particularly in the context of food products, a food-grade gas such as air, nitrogen, nitrous oxide, or carbon dioxide.
The extent of aeration is defined in terms of “overrun”. In the context of the present invention, % overrun is defined in volume terms as:
% overrun=((volume of aerated product−volume of mix)/volume of mix)×100%
where the volumes are the volumes of a fixed mass of product/mix, respectively.
The aerated product according to the present invention is stable, which means that it keeps its form as well as its properties over time. Foam stability is defined in the context of the present invention as the percentage of the overrun that remains at time T after aeration of the product at time T=0
% Stability=(Overrun (T)/Overrun (0))×100%.
Aeratable products within the scope of this invention comprise water and an emulsified fat phase. Such compositions are premixes for any kind of aerated products. It includes premixes for aerated desserts, mousses and frozen confections, and whipping cream or non-dairy cream, as well as premixes for the home care use, such as premixes for foamy soap products as wells as premixes for the personal care products such as premixes for razor foams or foamy soap products. All these premixes are subsequently aerated to form the final product.
By a food product is also meant an aeratable product which, where aerated, is a food product. Likewise by a non-food product is meant an aeratable product which, when aerated, is a non-food product.
Water
The aeratable product according to the present invention comprises water. The water content can vary depending on the use of the aerated product.
The aeratable product can contain up to 99.5 wt-% of water, depending on the level of oil, salt and other ingredients added to the formulation. The water content can be 5-99.5 wt-%, based on the total weight of the aeratable product, preferably 20-95 wt-% of water.
Consequently, the aerated product can contain up to 99.5 wt-% of water, depending on the level of oil, salt and other ingredients added to the formulation. The water content can be 5-99.5 wt-%, based on the total weight of the aerated product, preferably 20-95 wt-% of water.
Oil
The oil can be any kind of liquid oil (mixtures as well). By the term liquid it is meant that the oil is liquid at the processing temperature and/or the storage temperature, and/or the temperature of the product when consumed or used. Preferably, the oil is liquid at room temperature (20° C.) or when it is chilled (4° C.) or when it is frozen (−5° C.).
Depending on the use of the aerated products, it is preferred that the used oils are non-toxic.
In case that the aerated product is used in a food product the oil must be edible that means harmless to the animal and/or human body.
Suitable oils can be from vegetable or animal sources.
Preferred oils are vegetable oils, like coconut oil, palm oil, corn oil, cottonseed oil, canola oil, olive oil, rapeseed oil, peanut oil, ground nut oil, safflower oil, sesame oil, soybean oil, sunflower oil, almond oil, cashew oil, hazelnut oil, macadamia oil, pecan oil, pistachio oil, walnut oil, acai oil, blackcurrant seed oil, borage seed oil, evening primrose oil, carob seed pods, amaranth oil, apricot oil, argan oil, avocado oil, babassu oil, ben oil, carob pod oil (algaroba oil), coriander seed oil, false flax oil (made of the seeds of camelina sativa), coriander seeds, hemp oil, kapok seed oil, meadowfoam seed oil, mustard oil (pressed), okra seed oil (hibiscus seed oil), perilla seed oil, pine seed oil, poppyseed oil, prune kernel oil, pumpkin seed oil, quinoa oil, ramtil oil, rice bran oil, tea oil (camellia oil), thistle oil, wheat germ oil, castor oil, radish oil, ramtil oil and tung oil.
Animal oils, like tallow oil and fish oil (for example cod liver oil).
The oil can also a mineral oil or a synthetic oil such as polyalpha-olefin (PAO), synthetic esters, polyalkylene glycols (PAG), phosphate esters, alkylated naphthalenes (AN), silicate esters, ionic fluids or silicone oils.
Preferred oils are sunflower oil, olive oil, soybean oil, rapeseed oil, silicone oil as well as mixtures fractions thereof.
The aeratable product comprises at least 0.01 wt-%, based on the total weight of the aeratable product, of at least one liquid oil.
Preferably, the aeratable product comprises 0.01 wt-% to 80 wt-%, based on the total weight of the aeratable product, of at least one liquid oil, more preferably 0.01 to 75 wt-%, especially preferred 0.01 to 70 wt-%, very especially preferred 0.05 to 70 wt-%.
As a consequence thereof, the present invention also relates to an aerated product comprises at least 0.01 wt-%, based on the total weight of the aerated product, of at least one liquid oil.
Preferably, the aerated product comprises 0.01 wt-% to 80 wt-%, based on the total weight of the aerated product, of at least one liquid oil, more preferably 0.01 to 75 wt-%, especially preferred 0.01 to 70 wt-%, very especially preferred 0.05 to 70 wt-%.
Salt
The salt can be any kind of salt (mixtures as well). The salt can comprise inorganic, organic, monoatomic as well as polyatomic ions.
Depending on the use of the aerated products, it is preferred that the used salts are non-toxic.
In case that the aerated product is used in a food product the salt must be edible that means harmless to the animal and/or human body.
Preferably, the salts are inorganic salt, more preferably inorganic salts comprising halogen anions or phosphate ions. Especially alkali or earth alkali metal salts. Very suitable are NaCl, KCl and Na3PO4.
The aeratable or the aerated product according to the present invention comprises at least 0.005 wt-%, based on the total weight of the aeratable or aerated product, of at least one salt.
The upper limit of the salt is usually given by the application. That means if the aeratable (or the aerated product) is used in a food product, the salt content should not be too high, because of taste reason as well as for health reason.
In a non-food product, the upper limit of the salt concentration is not so critical.
Usually the salt concentration goes from 0.005 to 5 wt-%.
Therefore a further embodiment of the present invention relates to an aeratable product comprising 0.005 to 5 wt-% salt, based on the total weight of the aeratable product.
A preferred embodiment of the present invention relates to an aeratable product comprising 0.005 to 2 wt-% salt, more preferred 0.05 to 2 wt-%, based on the total weight of the aeratable product.
A further embodiment of the present invention relates to an aerated product comprising 0.005 to 5 wt-% salt, based on the total weight of the aerated product.
A preferred embodiment of the present invention relates to an aerated product comprising 0.005 to 2 wt-% salt, more preferred 0.05 to 2 wt-%, based on the total weight of the aerated product.
Sucrose Ester
Sugar ester (also known as sucrose fatty acid ester) can be characterised by their hydrophilic-lypophilic (HLB) balance and their composition of mono- to octa-fatty acid esters.
The current invention relates to all types of sucrose esters (mixtures as well). Preferably, the invention relates to sucrose stearate, sucrose palmitate and mixtures thereof.
Suitable are also mono-, di-esters and poly-esters of sucrose with higher fatty acids such as lauric-, myristic-, palmitic-, stearic- and oleic tallow acid.
The sucrose esters are any kind of esterified sucrose as well as esterified sugar alcohols.
Suitable are sucrose polyester of fatty acids.
Commonly known and commercially available sucrose esters are for example the ones from the Sisterna® range.
The aeratable product according to the present invention comprises at least 0.05 wt-%, based on the total weight of the aeratable product, of at least one sucrose ester.
The amount of sucrose ester goes from 0.05 to about 5 wt %, based on the total weight of the aeratable product.
Preferably, the amount goes from 0.05 to 2 wt-%, based on the total weight of the aeratable product.
The aerated product according to the present invention comprises at least 0.05 wt-%, based on the total weight of the aerated product, of at least one sucrose ester.
The amount of sucrose ester goes from 0.05 to about 5 wt %, based on the total weight of the aerated product.
Preferably, the amount goes from 0.05 to 2 wt-%, based on the total weight of the aerated product.
Further Ingredients
Furthermore, the aeratable and the aerated product can comprise any kind of ingredient, which is required and/or desired to make a non-food product or a food product.
Commonly used ingredients for non-food products are: surfactants, non-liquid fat/oils, flavourings, colouring agents, preservatives or any active ingredient, which is necessary for a specific application.
In case that the non-food product is a personal care product the following ingredients are the ones which are commonly chosen:
Commonly used ingredients for food products are sugar, non-liquid fat/oils, emulsifiers, flavourings, colouring agents, preservatives, proteins such as dairy proteins or soy protein; sugars e.g. sucrose, fructose, dextrose, lactose, corn syrups, sugar alcohols; fruit or vegetable purees, extracts, pieces or juice; stabilisers or thickeners, such as polysaccharides, e.g. locust bean gum, guar gum, carrageenan, microcrystalline cellulose; and inclusions such as chocolate, caramel, fudge, biscuit or nuts. The compositions may include all of the remaining ingredients required to make the food product such that the composition is ready to be processed, i.e. aerated, to form an aerated food product of the invention.
The amount of these ingredients can vary a lot. Usually they are present in amount of less than 50 wt-%, based on the total weight of the aeratable product.
Consequently, the they are present in amount of less than 50 wt-%, based on the total weight of the aerated product.
Therefore an embodiment of the present invention relates to an aeratable product comprising
Therefore an embodiment of the present invention relates to an aerated product comprising
The aerated product has an overrun of at least 10%. The aerated product has an overrun of less than 400%.
The aerated product can be used in non food products, such as home care products, personal care products, pharmaceutical products, etc.
The aerated composition can also be used in food products. The food products can be stable at room temperature. But it can also be a chilled aerated food product or a frozen aerated product.
Overrun
The amount of overrun present in the composition will vary depending on the desired product characteristics. The overrun is at least 10%, preferably at least 25 or 50%. Preferably the amount of overrun is less than 400%, more preferably less than 300 or 200%. For frozen aerated confections, the overrun is most preferably from 70 to 150%. For whipped cream or non-dairy cream and related products, the overrun is most preferably from 100 to 160%.
The aeratable as well as the aerated product according to the present invention can be produced by commonly known procedures.
A further embodiment of the present invention relates to a method of producing an aeratable product comprising water, at least one liquid oil, at least one salt and at least one sucrose ester.
A further embodiment of the present invention relates to a method of producing an aerated product comprising water, at least one liquid oil, at least one salt and at least one sucrose ester.
A preferred method for producing an aeratable product is as follows: the oil, sucrose ester and aqueous phase are emulsified in the absence of salt using equipment known to the art. After the emulsification, the salt is added.
A preferred method for producing an aerated product is as follows: the oil, sucrose ester and aqueous phase are emulsified in the absence of salt using equipment known to the art. After emulsification, salt is added and the foam is created by whipping the system using equipment known to the art.
The present invention will now be described further with reference to the following non-limiting examples. If not otherwise stated the percentages are based on weight and the temperature is given in degree Celsius.
Experiments
Preparation of the formulation, aeration and stability experiments are performed at room temperature (ca. 22° C.), unless otherwise stated.
Unless otherwise stated, the Sisterna sucrose esters are dissolved in water at 80° C., as recommended by the manufacturer and allowed to cool to room temperature.
Sisterna sucrose esters are a mixture of sucrose palmitate and sucrose stearate, where the number in SPXX indicates the percentage of monoester in the system. All remaining ingredients except the salt are then added.
Then, unless otherwise stated, the foams are created by first emulsifying the oil in the water phase in the absence of salt using a Silverson mixer for 60 seconds with a L4R fine mesh at 60% of the maximum speed. Salt was added immediately after emulsification and the system was aerated using a hand-held whipping device (SmartCafe™). Other means, known to the art, may be used as well.
After creation of the foam, it is stored at room temperature, unless otherwise stated.
The foam height is measured 1 day and 1 week after aeration by visual inspection of the foam and reading of the foam height using a ruler.
The following examples show the effect of the variation of the salt concentration. As salt NaCl is used
A good overrun (>100%) is obtained for salt concentrations between 0.25 and 2%.
A good foam stability (90-100% after one day) is obtained for the same concentration range.
The comparative Example 1, wherein no salt is present, does not foam very well and has no stability.
The following examples show the effect of the variation of the liquid oil concentration. As liquid oil rapeseed oil (RO) is used
Good foam stability and overrun is obtained in Examples 7-13 (RO concentrations between 0.05 and 38 wt-%).
Comparative Example 6 shows that the presence of oil is mandatory.
The following examples show the effect of the sucrose ester (SE) concentration. As a sucrose ester Sisterna® SP70 is used
Good stability and overrun of the foams according to the present invention are obtained with a low amount of sucrose ester.
The following examples show the effect of the sugar ester types. The following sugar ester types are used:
A high overrun and foam stability is obtained for the sucrose stearate/sucrose palmitate mixtures SP30, SP50, SP70.
Good foam height and stability is achieved both for room temperature liquid fat (rapeseed oil) and for solid fat (palm oil). The palm oil emulsion was prepared at a temperature T>35° C. and aerated at T>35° C. This result demonstrates that the current invention is able to stabilise foams using liquid oils (which are anti-foaming agents) as well as solid oils.
For SE dissolved at room temperature (RT), concentrations above 0.5% yield good foam creation and stability
The aforementioned ingredients were combined to produce an ice cream using a conventional method known in the art. The overrun was 100%.
(a)salts such as sodium chloride and potassium chloride are naturally present in skimmed milk powder
(b)as 4% w/w solution in distilled water
The aqueous solution of Sisterna SP70 was prepared at 80° C. The above-mentioned ingredients were combined at room temperature by gentle stirring, then foamed with an electric hand mixer and finally aerated to 50% overrun with an Aerolatte steam-free milk frother thereby to produce a milk shake.
| Number | Date | Country | Kind |
|---|---|---|---|
| EP07104154 | Mar 2007 | EP | regional |
