CA2595381A1 - Fat granules - Google Patents
Fat granules Download PDFInfo
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- CA2595381A1 CA2595381A1 CA002595381A CA2595381A CA2595381A1 CA 2595381 A1 CA2595381 A1 CA 2595381A1 CA 002595381 A CA002595381 A CA 002595381A CA 2595381 A CA2595381 A CA 2595381A CA 2595381 A1 CA2595381 A1 CA 2595381A1
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- Prior art keywords
- particles
- fat
- oil
- granule
- lipid
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- 239000008187 granular material Substances 0.000 title claims description 40
- 239000002245 particle Substances 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 239000006185 dispersion Substances 0.000 claims abstract description 14
- 239000008346 aqueous phase Substances 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 34
- 239000003921 oil Substances 0.000 claims description 18
- 239000012071 phase Substances 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 17
- 150000002632 lipids Chemical class 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000011163 secondary particle Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000010633 broth Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000007762 w/o emulsion Substances 0.000 claims description 5
- 238000005054 agglomeration Methods 0.000 claims description 4
- 230000002776 aggregation Effects 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000019264 food flavour enhancer Nutrition 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 2
- 229940041514 candida albicans extract Drugs 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000012138 yeast extract Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 2
- 239000008158 vegetable oil Substances 0.000 claims 2
- 239000000203 mixture Substances 0.000 abstract description 10
- 239000007790 solid phase Substances 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 34
- 235000019197 fats Nutrition 0.000 description 34
- 239000000047 product Substances 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000005469 granulation Methods 0.000 description 9
- 230000003179 granulation Effects 0.000 description 9
- 235000019486 Sunflower oil Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000004033 plastic Substances 0.000 description 6
- 229920003023 plastic Polymers 0.000 description 6
- 239000011164 primary particle Substances 0.000 description 6
- 239000002600 sunflower oil Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000013078 crystal Substances 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000013310 margarine Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 239000002178 crystalline material Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 150000003626 triacylglycerols Chemical class 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 235000014448 bouillon/stock cubes Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 229920000915 polyvinyl chloride Polymers 0.000 description 1
- 239000004800 polyvinyl chloride Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000005029 sieve analysis Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/001—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, 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, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
Abstract
Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.
Description
2 PCT/EP2006/000801 Fat granules Description Field of the invention The invention relates to granules comprising fat powder.
The invention further relates to use of these granules in the preparation of edible dispersions and/or tablets.
Background to the invention Powdered lipids, lipid granules, lipid cubes and lipid tablets are known. However these known product cannot be used to structure an oil phase in a food product comnprising an oil phase, in the same way as such a product is structured by lipid crystallized from the melt, such as in a votator process for the preparation of margarine.
There is also a need for particular formulations (e.g.
concentrates) for soups, sauces, boullions, seasonings which particulate formulations can disperse quickly in an aqueous liquid and/or in a food composition. There is also a need for a process for manufacturing seasonings and particular formulations for preparing boullions, broths, soups, which are in the form of cubes, tablets, etcetera.
Usually such cubes or tablets are prepared using a process involving a compression step. Prior to such compression step, the ingredients are usually mixed. The ingredients are usually a combination of dry particulate ingredients (salt, MSG, herbs, spices, starch and starch derivatives) which typically 1-30 wt.% fat. Mixing such dry ingredients with fat can be cumbersome, e.g. involving melting of the fat, maturation times, and other inconveniences. Hence there is a need for an easy way of manufacturing such seasonings and concentrates for bouillons, broths, soups sauces in cube or tablet form.
Co-pending application PCT/EP2004/006544 describes edible dispersions, including water-in-oil emulsions, that comprise a structuring agent, specifically fat, having a microporous structure of submicron size particles. The water-in-oil emulsion may be a table spread. In the examples pourable emulsions and pourable dispersions were described. The edible dispersions may for instance be prepared by mixing an oil phase with structuring agent particles with a separately prepared water phase.
Summary of the invention One or more of the above problems are solved according to the invention which provides a granule comprising lipid powder particles (herein described as secondary particles) that have a microporous structure and which are agglomerates of primary particles of submicron size.
We have found that micronised fat particles such as used in PCT/EP2004/006544 can become airborne and can be described as dusty. When using the micronised fat powder to produce food products, this dustiness influences the handling properties of the powder negatively. Additionally, we have found that micronised fat powder has a very low bulk density. This creates the problem that a certain mass of powder takes in a huge space if it is transported.
The invention further relates to use of these granules in the preparation of edible dispersions and/or tablets.
Background to the invention Powdered lipids, lipid granules, lipid cubes and lipid tablets are known. However these known product cannot be used to structure an oil phase in a food product comnprising an oil phase, in the same way as such a product is structured by lipid crystallized from the melt, such as in a votator process for the preparation of margarine.
There is also a need for particular formulations (e.g.
concentrates) for soups, sauces, boullions, seasonings which particulate formulations can disperse quickly in an aqueous liquid and/or in a food composition. There is also a need for a process for manufacturing seasonings and particular formulations for preparing boullions, broths, soups, which are in the form of cubes, tablets, etcetera.
Usually such cubes or tablets are prepared using a process involving a compression step. Prior to such compression step, the ingredients are usually mixed. The ingredients are usually a combination of dry particulate ingredients (salt, MSG, herbs, spices, starch and starch derivatives) which typically 1-30 wt.% fat. Mixing such dry ingredients with fat can be cumbersome, e.g. involving melting of the fat, maturation times, and other inconveniences. Hence there is a need for an easy way of manufacturing such seasonings and concentrates for bouillons, broths, soups sauces in cube or tablet form.
Co-pending application PCT/EP2004/006544 describes edible dispersions, including water-in-oil emulsions, that comprise a structuring agent, specifically fat, having a microporous structure of submicron size particles. The water-in-oil emulsion may be a table spread. In the examples pourable emulsions and pourable dispersions were described. The edible dispersions may for instance be prepared by mixing an oil phase with structuring agent particles with a separately prepared water phase.
Summary of the invention One or more of the above problems are solved according to the invention which provides a granule comprising lipid powder particles (herein described as secondary particles) that have a microporous structure and which are agglomerates of primary particles of submicron size.
We have found that micronised fat particles such as used in PCT/EP2004/006544 can become airborne and can be described as dusty. When using the micronised fat powder to produce food products, this dustiness influences the handling properties of the powder negatively. Additionally, we have found that micronised fat powder has a very low bulk density. This creates the problem that a certain mass of powder takes in a huge space if it is transported.
3 The invention therefore relates to a granule comprising:-a) solid micronised lipid powder particles that have a microporous structure; and, b) a liquid;
wherein the granule is an agglomeration of said lipid particles herein described as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, said primary lipid particles are platelets having an average thickness of 0.01-0.5 pm.
Detailed description of the invention Granule is herein defined as an object prepared by size enlargement of secondary particles as described below.
The following terms are used herein to describe the properties of the granules according to the invention.
Although such particles are herein referred to as granules, and they can be prepared by granulation, such granule-particles can also be prepared by other known techniques for size enlargement of particulate material, as long as the desired particle size of the granules is obtained, and particles with the proper rigidity. Thus, although called "granules" herein, it does refer to all particles having a certain size (being larger than most components of the granules such as powdery material and/or crystalline material), and such granules can be prepared by granulation, but also by other techniques. Thus, for a range of conventional ingredients for e.g. bouillon cubes
wherein the granule is an agglomeration of said lipid particles herein described as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, said primary lipid particles are platelets having an average thickness of 0.01-0.5 pm.
Detailed description of the invention Granule is herein defined as an object prepared by size enlargement of secondary particles as described below.
The following terms are used herein to describe the properties of the granules according to the invention.
Although such particles are herein referred to as granules, and they can be prepared by granulation, such granule-particles can also be prepared by other known techniques for size enlargement of particulate material, as long as the desired particle size of the granules is obtained, and particles with the proper rigidity. Thus, although called "granules" herein, it does refer to all particles having a certain size (being larger than most components of the granules such as powdery material and/or crystalline material), and such granules can be prepared by granulation, but also by other techniques. Thus, for a range of conventional ingredients for e.g. bouillon cubes
4 (salt, MSG, flour, starch, maltodextrin, etcetera) a size enlarging technique is needed, that binds a plurality of such smaller particles (powdery materials such as flour and/or starch and/or crystalline materials such as salt, sugar, MSG) of the ingredients together to larger particles, herein referred to as granules. Suitable techniques for such size enlargement are known in the art and include granulation, agglomeration, pelletisation, sintering, briquetting or extruding followed by cutting the extrudates and other techniques as known in the art of size enlargement of particulate matter. The granules suitably have a diameter of between 0.5 and 10 mm (some fines may be allowed, at least 80 wt.% should have such size), preferably between 1 and 5 mm, more preferably 2-5 mm.
According to the invention, the granules are agglomerates of solid micronised lipid powder particles, herein described as secondary particles.
According to the invention, the solid structuring agent particles described herein as secondary particles should have a microporous structure of submicron size particles which are described herein as primary particles.
The secondary particles are agglomerates of primary particles which have a microporous strcuture. The size of the primary particles is submicron (that is have a diameter below lu).
Micronised fat (secondary particles) may be prepared herein as described in PCT/EP2004/006544.
An example of a microporous structure is shown in figures 6 and 7 of PCT/EP2004/006544. The primary particles typically have the shape as shown in figure 7, in which the platelets with submicron dimensions are the primary particles. The
According to the invention, the granules are agglomerates of solid micronised lipid powder particles, herein described as secondary particles.
According to the invention, the solid structuring agent particles described herein as secondary particles should have a microporous structure of submicron size particles which are described herein as primary particles.
The secondary particles are agglomerates of primary particles which have a microporous strcuture. The size of the primary particles is submicron (that is have a diameter below lu).
Micronised fat (secondary particles) may be prepared herein as described in PCT/EP2004/006544.
An example of a microporous structure is shown in figures 6 and 7 of PCT/EP2004/006544. The primary particles typically have the shape as shown in figure 7, in which the platelets with submicron dimensions are the primary particles. The
5 thickness of the platelets should be submicron, preferably the thickness is on average 0.01-0.5 pm, more preferably 0.03-0.2 pm, even more preferably 0.06-0.12 pm.
Equivalent good results were obtained for a secondary .10 particles having a microporous structure of more bubble-like shape, such as shown in figure 10 of PCT/EP2004/006544. In such microporous structure the wall thickness of the bubbles should be submicron, for instance on average 0.01-0.5 pm, more preferably 0.03-0.2 pm, even more preferably 0.06-0.12 pm.
The secondary particles, may, in the course of the preparation of the dispersion, for instance through the force of a mixer, be broken into submicron particles. The resulting submicron particles will form the structuring network of the dispersion.
In the context of the invention, the granule comprises a liquid. Preferably the liquid content of the granule is 40-60 wt.%. Preferably the liquid is edible oil or w/o-emulsions of edible oil.
Preferably, the structuring agent is edible lipid, more preferably it is edible fat. Edible fats consist predominantly of triglycerides. Typically such edible fats suitable as structuring agent are mixtures of triglycerides, some of which have a melting point higher
Equivalent good results were obtained for a secondary .10 particles having a microporous structure of more bubble-like shape, such as shown in figure 10 of PCT/EP2004/006544. In such microporous structure the wall thickness of the bubbles should be submicron, for instance on average 0.01-0.5 pm, more preferably 0.03-0.2 pm, even more preferably 0.06-0.12 pm.
The secondary particles, may, in the course of the preparation of the dispersion, for instance through the force of a mixer, be broken into submicron particles. The resulting submicron particles will form the structuring network of the dispersion.
In the context of the invention, the granule comprises a liquid. Preferably the liquid content of the granule is 40-60 wt.%. Preferably the liquid is edible oil or w/o-emulsions of edible oil.
Preferably, the structuring agent is edible lipid, more preferably it is edible fat. Edible fats consist predominantly of triglycerides. Typically such edible fats suitable as structuring agent are mixtures of triglycerides, some of which have a melting point higher
6 than room or ambient temperature and therefore contain solids in the form of crystals.
The solid structuring agent, also denoted as hardstock, serves to structure the fat phase and helps to stabilise the dispersion.
For imparting to common margarine a semi-solid, plastic, spreadable consistency this stabilising and structuring functionality plays an important role. The crystals of the solid fat form a network throughout the liquid oil resulting into a structured fat phase. The aqueous phase droplets are fixed within the spaces of the lattice of solid fat crystals. In this way coalescence of the droplets and separation of the heavier aqueous phase from the fat phase is prevented.
According to the invention micronised fat powder is subjected to agglomeration. This is done by spraying a sticky liquid on the micronised fat powder and gluing the these secondary fat powder particles together to secondary particles. This sticky liquid should be a liquid that is able to wet the powder, but is strong enough to form a bridge between primary powder particles. Preferably the sticky liquid is edible oil or w/o-emulsions of edible oil.
The granulation technique is not critical, for instance the primary micronised fat powder may be granulated in conventional granulation machines. Preferably the granulation is conducted as described above.
The solid structuring agent, also denoted as hardstock, serves to structure the fat phase and helps to stabilise the dispersion.
For imparting to common margarine a semi-solid, plastic, spreadable consistency this stabilising and structuring functionality plays an important role. The crystals of the solid fat form a network throughout the liquid oil resulting into a structured fat phase. The aqueous phase droplets are fixed within the spaces of the lattice of solid fat crystals. In this way coalescence of the droplets and separation of the heavier aqueous phase from the fat phase is prevented.
According to the invention micronised fat powder is subjected to agglomeration. This is done by spraying a sticky liquid on the micronised fat powder and gluing the these secondary fat powder particles together to secondary particles. This sticky liquid should be a liquid that is able to wet the powder, but is strong enough to form a bridge between primary powder particles. Preferably the sticky liquid is edible oil or w/o-emulsions of edible oil.
The granulation technique is not critical, for instance the primary micronised fat powder may be granulated in conventional granulation machines. Preferably the granulation is conducted as described above.
7 The granules according to the invention may be used as intermediate for making several fat containing products, such as cooking fats, spreads and liquid margarines. Also it is possible to use the powders as such in an end product or as powder to press tablets.
Surprisingly the granules may be used to stabilise an oil phase in a food product when used as an'ingredient in conventional processes for preparing the food products.
Though not wishing to be bound to theory and without limiting the scope of the invention an explanation could be that the granules during the processing of the food product are broken-up by mechanical forces, and the fragments are able to stabilize an oil phase.
Therefore, the invention also relates to a process for the preparation of an edible dispersion comprising;
a) an oil phase, b) a structuring agent; and, c) an aqueous phase and optionally a solid phase, in which the dispersion is formed by mixing oil, structuring agent and the aqueous phase and optionally additionally a solid phase, wherein the structuring agent is a granule according to the present invention.
Further the granules may be used in a process for preparing bouillon or seasoning cubes, the process comprising the steps of:
a) mixing 2-99% of particulate ingredients comprising one or more of salt, flavour
Surprisingly the granules may be used to stabilise an oil phase in a food product when used as an'ingredient in conventional processes for preparing the food products.
Though not wishing to be bound to theory and without limiting the scope of the invention an explanation could be that the granules during the processing of the food product are broken-up by mechanical forces, and the fragments are able to stabilize an oil phase.
Therefore, the invention also relates to a process for the preparation of an edible dispersion comprising;
a) an oil phase, b) a structuring agent; and, c) an aqueous phase and optionally a solid phase, in which the dispersion is formed by mixing oil, structuring agent and the aqueous phase and optionally additionally a solid phase, wherein the structuring agent is a granule according to the present invention.
Further the granules may be used in a process for preparing bouillon or seasoning cubes, the process comprising the steps of:
a) mixing 2-99% of particulate ingredients comprising one or more of salt, flavour
8 enhancers, spices, herbs, flavourants, sugar, yeast extract, or hydrolysed vegetable protein, with 1-98% of fat solid at 20 C in particulate form, b) pressing to cubes,.
wherein the fat in particulate form comprises granules according to the present invention.
In the process as given above wide ranges of the amount of ingredients are given. The actual amount depends e.g. on the intended use. For bouillon (incl. broth and stock and the like) cubes the amount of fat is preferably 1-30%, more preferably 2-25%. For seasonings (incl. melting) cubes the amount of fat is preferably 10-99%, more preferably 20-70%.
Cubes e.g. for soups and sauces can have fat contents of 5-600, preferably 10-50%. All percentages are percentages by weight of the total cube. For very low amounts of fat (e.g.
1-5%) it may be needed to include ingredients of which it is known that they aid compressing into a tablet, like maltodextrin and/or moist ingredients.
The invention further relates to a particulate seasoning or concentrate for preparing a bouillon, broth , soup or sauce comprising 0.5-60wt.o of fat and 40-99.5wt.% of one or more of salt, flavour enhancers, starch, starch derivatives, sugar, herbs, spices, vegetable particulates, flavours, colourants, wherein the fat comprises granules according to the present invention.
Benefits of this invention can be separated in what we can define as customer benefits and consumer benefits. Customer benefits are mainly present in intermediate products. These
wherein the fat in particulate form comprises granules according to the present invention.
In the process as given above wide ranges of the amount of ingredients are given. The actual amount depends e.g. on the intended use. For bouillon (incl. broth and stock and the like) cubes the amount of fat is preferably 1-30%, more preferably 2-25%. For seasonings (incl. melting) cubes the amount of fat is preferably 10-99%, more preferably 20-70%.
Cubes e.g. for soups and sauces can have fat contents of 5-600, preferably 10-50%. All percentages are percentages by weight of the total cube. For very low amounts of fat (e.g.
1-5%) it may be needed to include ingredients of which it is known that they aid compressing into a tablet, like maltodextrin and/or moist ingredients.
The invention further relates to a particulate seasoning or concentrate for preparing a bouillon, broth , soup or sauce comprising 0.5-60wt.o of fat and 40-99.5wt.% of one or more of salt, flavour enhancers, starch, starch derivatives, sugar, herbs, spices, vegetable particulates, flavours, colourants, wherein the fat comprises granules according to the present invention.
Benefits of this invention can be separated in what we can define as customer benefits and consumer benefits. Customer benefits are mainly present in intermediate products. These
9 benefits reveal during storage and production of final products. Consumer benefits reveal in the final products.
The benefits described here neglect the benefits of the use of micronised powders, which are numerous already.
Customer benefits:
- reduced dustiness of the powder, - reduced volume of the powder, that is a higher bulk density, - improved flow properties of the powder, - possibility to store ingredients which enable instant production, - improved dispersion properties if the powder is dispersed in oil.
Consumer benefits:
- lower SAFA-content of the powder product and the tablet if tablets are pressed from the powder, - ability to build in water components, if w/o-emulsions are used to granule the powder, - ability to build in components that are water or oil soluble, such as anti-spattering emulsifiers, etc., - ability to co-granule components that are solids, like olive-scrap, etc., Examples General/methods Bulk Density The bulk density is measured by determining the volume of 100 g of material in a measuring cylinder and is expressed 5 as kg/1 and the gluten content is measured by AACC method 38-10 (9t'' Ed, 1995).
Dynamic flow rate For the purposes of this invention, the flow properties of
The benefits described here neglect the benefits of the use of micronised powders, which are numerous already.
Customer benefits:
- reduced dustiness of the powder, - reduced volume of the powder, that is a higher bulk density, - improved flow properties of the powder, - possibility to store ingredients which enable instant production, - improved dispersion properties if the powder is dispersed in oil.
Consumer benefits:
- lower SAFA-content of the powder product and the tablet if tablets are pressed from the powder, - ability to build in water components, if w/o-emulsions are used to granule the powder, - ability to build in components that are water or oil soluble, such as anti-spattering emulsifiers, etc., - ability to co-granule components that are solids, like olive-scrap, etc., Examples General/methods Bulk Density The bulk density is measured by determining the volume of 100 g of material in a measuring cylinder and is expressed 5 as kg/1 and the gluten content is measured by AACC method 38-10 (9t'' Ed, 1995).
Dynamic flow rate For the purposes of this invention, the flow properties of
10 the granular product are defined in terms of the dynamic flow rate (DFR), in ml/s, measured by means of the following procedure. A cylindrical glass tube of internal diameter of 35 mm and length of 600 mm is securely clamped with its longitudinal axis in the vertical position. Its lower end is terminated by a cone of polyvinyl chloride having an internal angle of 15' and a lower outlet orifice of diameter 22.5 mm. A first beam sensor is positioned 150 mm above the outlet, and a second beam sensor is positioned 250 mm above the first sensor.
To determine the dynamic flow rate the outlet orifice is temporarily closed and the cylinder filled with the granular product to a point about 10 cm above the upper sensor. The outlet is opened and the flow time t (seconds) taken for the powder level to fall from the upper sensor to the lower sensor measured electronically. This is repeated 2 or 3 times and an average time taken. If V is the volume (ml) of the tube between the upper and lower sensors, the DFR is given by V/t.
Unconfined compressibility The unconfined compressibility test (UCT) provides a measure of the cohesiveness or "stickiness" of a product
To determine the dynamic flow rate the outlet orifice is temporarily closed and the cylinder filled with the granular product to a point about 10 cm above the upper sensor. The outlet is opened and the flow time t (seconds) taken for the powder level to fall from the upper sensor to the lower sensor measured electronically. This is repeated 2 or 3 times and an average time taken. If V is the volume (ml) of the tube between the upper and lower sensors, the DFR is given by V/t.
Unconfined compressibility The unconfined compressibility test (UCT) provides a measure of the cohesiveness or "stickiness" of a product
11 and can provide a guide to its storage properties in, for example, silos. The principle of the test is to compress the granular product into a compact and then measure the force required to break the compact. This is carried out using an apparatus comprising a cylinder of diameter 89 mm and height 114 mm (3.5 x 4.5 inches), a plunger and plastic discs and weights of predetermined weight as follows.
The cylinder, positioned around a fixed locating disc and secured with a clamp, is filled with granular product and the surface leveled by drawing a straight edge across it. A
50 g plastic disc is placed on top of the granular product, the plunger lowered and a 10 kg weight placed slowly on top of the upper plunger disc. The weight is left in position for 2 minutes after which time the 10 kg weight is removed and plunger raised. The clamp is removed from the cylinder and the two halves of the cylinder carefully removed to leave a compact of granular product. If the compact is unbroken, a second 50 g plastic disc is placed on top of the first and left for approximately ten seconds. If the compact is still unbroken, a 100 g disc is placed on top to the plastic discs and left for ten seconds. If the compact is still unbroken, the plunger is lowered very gently onto the discs and 250 g weights added at ten second intervals until the compact collapses. The total weight of plunger, plastic discs and weights at collapse is recorded.
The cohesiveness of the powder is classified by the weight required to break the compact as follows. The greater the weight required, the higher the UCT value and the more cohesive ("sticky") the powder.
As used herein, unless stated explicitly to the contrary, the term "fines", refers to particles with a diameter of less than 180 microns. Further, reference to "coarse"
The cylinder, positioned around a fixed locating disc and secured with a clamp, is filled with granular product and the surface leveled by drawing a straight edge across it. A
50 g plastic disc is placed on top of the granular product, the plunger lowered and a 10 kg weight placed slowly on top of the upper plunger disc. The weight is left in position for 2 minutes after which time the 10 kg weight is removed and plunger raised. The clamp is removed from the cylinder and the two halves of the cylinder carefully removed to leave a compact of granular product. If the compact is unbroken, a second 50 g plastic disc is placed on top of the first and left for approximately ten seconds. If the compact is still unbroken, a 100 g disc is placed on top to the plastic discs and left for ten seconds. If the compact is still unbroken, the plunger is lowered very gently onto the discs and 250 g weights added at ten second intervals until the compact collapses. The total weight of plunger, plastic discs and weights at collapse is recorded.
The cohesiveness of the powder is classified by the weight required to break the compact as follows. The greater the weight required, the higher the UCT value and the more cohesive ("sticky") the powder.
As used herein, unless stated explicitly to the contrary, the term "fines", refers to particles with a diameter of less than 180 microns. Further, reference to "coarse"
12 material, means particles with a diameter greater than 1400 microns. Levels of fine and coarse particles can be measured using sieve analysis.
Stevens value Stevens values give an indication about the firmness of a product. The firmness of all products stored at 5 C for 24 hours was measured at room temperature using a Stevens Texture Analyser (1 mm/sec, 25 mm depth, 4.4. mm probe) and is quoted herein as the Stevens value (in g).
Example 1 To find the optimal liquids/solids ratio a set of experiments was done with micronised high erucic rapeseed hardened to 70 C (RPhO7O)and sunflower oil (SF). The set of experiments was done with varying liquids/solids ratios as can be seen in the table. The observations during and just after granulation are described in the same table.
Table 1 Result of tests for granulation conditions SF [g] .RPh07 Vol. Observations 0 [g] fractxon soli.aT.s ~~l 20 30 40 Still very dusty powder 22.5 27.5 45 Dusty powder 25 50 Nice granule, but still some dustiness 27.5 22.5 55 Coarse granule, but still flowing 20 60 One fatty lump instead of powder
Stevens value Stevens values give an indication about the firmness of a product. The firmness of all products stored at 5 C for 24 hours was measured at room temperature using a Stevens Texture Analyser (1 mm/sec, 25 mm depth, 4.4. mm probe) and is quoted herein as the Stevens value (in g).
Example 1 To find the optimal liquids/solids ratio a set of experiments was done with micronised high erucic rapeseed hardened to 70 C (RPhO7O)and sunflower oil (SF). The set of experiments was done with varying liquids/solids ratios as can be seen in the table. The observations during and just after granulation are described in the same table.
Table 1 Result of tests for granulation conditions SF [g] .RPh07 Vol. Observations 0 [g] fractxon soli.aT.s ~~l 20 30 40 Still very dusty powder 22.5 27.5 45 Dusty powder 25 50 Nice granule, but still some dustiness 27.5 22.5 55 Coarse granule, but still flowing 20 60 One fatty lump instead of powder
13 From these granulation experiments it became clear that the volume fraction of solids of 50% was optimal for further experiments. However, after storage still some dustiness occurred.
Examples 2-4 Instant spreads (i.e. spreads that can be made using conventional home kitchen mixer) were prepared as follows.
Spreads were produced with a composition as in table 2.
Stable spreads resulted. The water phase was made by mixing the salt in distilled water and holding the mixture at room temperature. The fat phase was produced by adding the micronised fat powder to liquid oil using a spatula. The water phase and the oil phase were mixed using a home kitchen mixer.
It was possible to prepare a stable spread without emulsifier and thickener. The long term stability and/or consistency of the spread without emulsifier may be improved by adding a thickener to the water phase, e.g. 1 wt.% starch, a suitable starch type is Resistamyl 310.
The solid ingredients (i.e. all ingredients except water and oil) may be packed together. At home these ingredients may be mixed with oil and water.
Examples 2-4 Instant spreads (i.e. spreads that can be made using conventional home kitchen mixer) were prepared as follows.
Spreads were produced with a composition as in table 2.
Stable spreads resulted. The water phase was made by mixing the salt in distilled water and holding the mixture at room temperature. The fat phase was produced by adding the micronised fat powder to liquid oil using a spatula. The water phase and the oil phase were mixed using a home kitchen mixer.
It was possible to prepare a stable spread without emulsifier and thickener. The long term stability and/or consistency of the spread without emulsifier may be improved by adding a thickener to the water phase, e.g. 1 wt.% starch, a suitable starch type is Resistamyl 310.
The solid ingredients (i.e. all ingredients except water and oil) may be packed together. At home these ingredients may be mixed with oil and water.
14 Table 2: Composition of instant spreads of examples 2-4 Ex. 2 Ex. 3 Ex. 4 Ingredient Amount Amount Amount (wt.%) (wt.%) (wt.%) Oil 39.85 34.85 34.85 Phase Sunflower oil 29.49 25.79 25.79 Granul.ated fat powder 10.36 9.06 9.06 Beta-carotene (0.4 wt.% 0.15 0.15 0.15 sol in SF) Water phase Water 59.5 64.5 44.5 Salt 0.5 0.5 0.5 Starch solution (5% 20 Resistamyl 310) Total. 100 100 100 Hardstock fat as prepared in example 3 of W096/19115 which was micronised as in example 1 of PCT/EP2004/006544 and granulated as in example I with sunflower oil in ratio 1:1 (w/w).
Claims (7)
1. Granule comprising:
a) solid micronised lipid powder particles that have a microporous structure; and, b) a liquid;
wherein the granule is an agglomeration of said lipid particles herein described as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, said primary lipid particles are platelets having an average thickness of 0.01-0.5 µm.
a) solid micronised lipid powder particles that have a microporous structure; and, b) a liquid;
wherein the granule is an agglomeration of said lipid particles herein described as secondary particles; and wherein said secondary particles are agglomerates of primary lipid particles, said primary lipid particles are platelets having an average thickness of 0.01-0.5 µm.
2. Granule according to claim 1, having a liquid content of 40-60 wt.%.
3. Granule according to any of claims 1-2, wherein the liquid is vegetable oil or a water-in oil emulsion comprising vegetable oil.
4. Granule according to any of claims 1-3, wherein the lipid powder particles are micronised fat particles.
5. Process for the preparation of an edible dispersion comprising;
a) an oil phase, b) a structuring agent; and, c) an aqueous phase, in which the dispersion is formed by mixing oil, structuring agent and the aqueous phase;
wherein the structuring agent is a granule according to any of claims 1-4.
a) an oil phase, b) a structuring agent; and, c) an aqueous phase, in which the dispersion is formed by mixing oil, structuring agent and the aqueous phase;
wherein the structuring agent is a granule according to any of claims 1-4.
6. Cube or tablet comprising made by compression of granules according to any of claims 1-4.
7. Process for preparing bouillon or seasoning cubes or tablets, the process comprising the steps of:
a) mixing 2-99% of particulate ingredients comprising one or more of salt, flavour enhancers, spices, herbs, flavourants, sugar, yeast extract or hydrolysed vegetable protein, with 1-98% of fat solid at 20°C in particulate form, b) pressing to cubes, wherein the fat in particulate form comprises granules according to claims 1-4.
9. Particulate seasoning or concentrate for preparing a bouillon, broth , soup or sauce comprising 0.5-60 wt.%
of fat and 40-99.5 wt.% of one or more of salt, flavour enhancers, starch, starch derivatives, sugar, herbs, spices, vegetable particulates, flavours, colourants, wherein the fat comprises granules according to claims 1-4.
a) mixing 2-99% of particulate ingredients comprising one or more of salt, flavour enhancers, spices, herbs, flavourants, sugar, yeast extract or hydrolysed vegetable protein, with 1-98% of fat solid at 20°C in particulate form, b) pressing to cubes, wherein the fat in particulate form comprises granules according to claims 1-4.
9. Particulate seasoning or concentrate for preparing a bouillon, broth , soup or sauce comprising 0.5-60 wt.%
of fat and 40-99.5 wt.% of one or more of salt, flavour enhancers, starch, starch derivatives, sugar, herbs, spices, vegetable particulates, flavours, colourants, wherein the fat comprises granules according to claims 1-4.
Applications Claiming Priority (9)
Application Number | Priority Date | Filing Date | Title |
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EP05075393.8 | 2005-02-17 | ||
EP05075384 | 2005-02-17 | ||
EP05075392 | 2005-02-17 | ||
EP05075384.7 | 2005-02-17 | ||
EP05075392.0 | 2005-02-17 | ||
EP05075393 | 2005-02-17 | ||
EP05075391 | 2005-02-17 | ||
EP05075391.2 | 2005-02-17 | ||
PCT/EP2006/000801 WO2006087092A2 (en) | 2005-02-17 | 2006-01-25 | Fat granules |
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CA2595381A1 true CA2595381A1 (en) | 2006-08-24 |
CA2595381C CA2595381C (en) | 2013-07-02 |
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CA002595281A Abandoned CA2595281A1 (en) | 2005-02-17 | 2006-01-25 | Process for the preparation of a spreadable dispersion comprising sterol |
CA002597478A Abandoned CA2597478A1 (en) | 2005-02-17 | 2006-01-25 | Granules comprising sterol |
CA2598401A Active CA2598401C (en) | 2005-02-17 | 2006-01-25 | Process for the preparation of a spreadable dispersion |
CA2595381A Active CA2595381C (en) | 2005-02-17 | 2006-01-25 | Fat granules |
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CA002595281A Abandoned CA2595281A1 (en) | 2005-02-17 | 2006-01-25 | Process for the preparation of a spreadable dispersion comprising sterol |
CA002597478A Abandoned CA2597478A1 (en) | 2005-02-17 | 2006-01-25 | Granules comprising sterol |
CA2598401A Active CA2598401C (en) | 2005-02-17 | 2006-01-25 | Process for the preparation of a spreadable dispersion |
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EP (4) | EP1858341A1 (en) |
AT (1) | ATE535152T1 (en) |
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2006
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- 2006-01-25 BR BRPI0606545-7A patent/BRPI0606545A2/en not_active Application Discontinuation
- 2006-01-25 EP EP06706501A patent/EP1858341A1/en not_active Withdrawn
- 2006-01-25 AU AU2006215830A patent/AU2006215830B2/en not_active Ceased
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- 2006-01-25 US US11/884,282 patent/US8147895B2/en active Active
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- 2006-01-25 BR BRPI0606356-0A patent/BRPI0606356A2/en not_active IP Right Cessation
- 2006-01-25 EP EP06701226A patent/EP1850676A1/en not_active Withdrawn
- 2006-01-25 WO PCT/EP2006/000801 patent/WO2006087092A2/en active Application Filing
- 2006-01-25 EP EP06706499.8A patent/EP1865786B2/en active Active
- 2006-01-25 AU AU2006215831A patent/AU2006215831B2/en not_active Ceased
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- 2006-01-25 WO PCT/EP2006/000798 patent/WO2006087090A1/en active Application Filing
- 2006-01-25 AU AU2006215829A patent/AU2006215829B2/en not_active Ceased
- 2006-01-25 US US11/884,289 patent/US20090136645A1/en not_active Abandoned
- 2006-01-25 US US11/884,292 patent/US8124152B2/en not_active Expired - Fee Related
- 2006-01-25 EP EP06706500.3A patent/EP1885192B8/en active Active
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