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WO1989007893A1 - Pate a tartiner a faible teneur en matieres grasses - Google Patents

Pate a tartiner a faible teneur en matieres grasses Download PDF

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Publication number
WO1989007893A1
WO1989007893A1 PCT/GB1989/000199 GB8900199W WO8907893A1 WO 1989007893 A1 WO1989007893 A1 WO 1989007893A1 GB 8900199 W GB8900199 W GB 8900199W WO 8907893 A1 WO8907893 A1 WO 8907893A1
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WO
WIPO (PCT)
Prior art keywords
fat
weight
spread
εpread
emulεion
Prior art date
Application number
PCT/GB1989/000199
Other languages
English (en)
Inventor
Roger Lane
Andrew Pickersgill
Allan Donald Nairn
Original Assignee
Dairy Crest Limited
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 Dairy Crest Limited filed Critical Dairy Crest Limited
Publication of WO1989007893A1 publication Critical patent/WO1989007893A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"

Definitions

  • the present invention relates to spreads having a particularly low fat content and to processes for their production.
  • the traditional spreads, butter and margarine consist of a water-in-oil emulsion containing very high levels of the oil, or fat phase.
  • fat contents as low as about 35% have been suggested but, in practice, it is generally found that it is very difficult, from the technical point of view, to make products containing less than about 37% by weight of fat. In cases where such products have been produced, they are unlikely to be commercially acceptable due to instability of the emulsion and consequential impracticably short shelf-life.
  • EP-A-0256712 describes low fat spreads which rely on at least 8% protein content together with 0.1 to 1.2% of modified starch to stabilise the emulsion.
  • these products have been found to have a pasty texture quite unlike that of real butter, which is the texture preferred by the consumer.
  • a low fat spread which is a water-in-oil emulsion comprising at least one edible animal or vegetable fat, a suitable disaccharide ester emulsifier and water, the total fat content being less than 35% by weight based on the total weight of the spread.
  • the disaccharide ester may be introduced as a component of the fat phase (when the HLB is low) or of the aqueous phase (when the HLB is high) which are used to form the water-in-oil emulsion.
  • the disaccharide ester is fat soluble and the spread therefore comprises a) a fat phase comprising less than 35% by weight, based on the total weight of the spread, of edible animal and/or vegetable fat and b) a suitable disaccharide ester emulsifier and c) an aqueous phase.
  • the disaccharide ester is a sucrose ester and more preferably the ester has a HLB not greater than 3.
  • the fat phase comprises any edible animal or vegetable fat or any blend of animal and/or vegetable fats.
  • suitable animal fats include dairy fats (such as milk fat or butter oil), tallow, lard and hardened fish or marine oils.
  • Suitable vegetable fats include hardened and unhardened vegetable oils such as soya, palm, palm kernel, coconut and rape oils.
  • the fat phase of the low fat spread may contain any single such fat or any suitable blend of edible fats. In general the fat or fat blend will be selected such that the final product has appropriate solid fat content and hardness for its intended end use.
  • the solid fat content is preferably less than 5% by weight of the total fat at 35°C more preferably less than 3% by weight.
  • the solid fat content is suitably from 5% to 30% by weight, whereas at 5°C the solid fat content is suitably from 15 to 70% by weight, preferably from 20 to 60% by weight, in order to provide a desirable "mouth feel".
  • the fat or fat blend may be chosen for spreadability at refrigerator temperatures, in which case a relatively soft fat or fat blend will be used, or a relatively hard fat or fat blend may be selected when it is intended to package the product as foil- or paper-wrapped blocks or for use under conditions of high ambient temperature.
  • the nature of the fat or fat mixture is not usually critical to the low fat spread of the invention.
  • the emulsifier may be any edible ester of an edible dissacharide such as trehalose or preferably, sucrose, with at least one edible hydrophobic acyl moeity, preferably the acyl residue of one or more edible fatty acids having a HLB appropriate to formation of water-in-oil emulsions under the prevailing production and storage conditions.
  • an edible dissacharide such as trehalose or preferably, sucrose
  • at least one edible hydrophobic acyl moeity preferably the acyl residue of one or more edible fatty acids having a HLB appropriate to formation of water-in-oil emulsions under the prevailing production and storage conditions.
  • the disaccharide ester emulsifier may contain the acyl residues of more than one hydrophobic acid, and that whilst the emulsifier may be a pure single chemical entity, more often (in accordance with usual manufacturing practice), the emulsifier will have been produced by esterification using a mixture of hydrophobic acids, such as fatty acids derived from natural sources.
  • the emulsifiers will therefore usually consist of a mixture of esters of different degrees of esterification having a mixture of acyl moieties at varying positions on the disaccharide moiety.
  • Preferred emulsifiers for use in the present invention are esters with a fatty acid or a mixture of fatty acids containing a major proportion, preferably at least 90% by mole, of erucic acid.
  • Such erucic acid esters will usually comprise a mixture of two or more of the mono-, di-, tetra- and penta- esters of sucrose. It is preferred that the ⁇ ucrose-erucic acid esters are rich in the tri-, tetra- and penta- esters and contain only small amounts, for instance less than about 10% each, preferably less than 5% each of the hexa-, hepta- and octa-esters.
  • Suitable sucrose esters include Ryoto Sugar Ester ER190, an ester of sucrose and erucic acid having a HLB of one and wherein over 85% by weight, for instance about 90% of the fatty acid is erucic acid, and ER290 which is preferred and is an ester of sucrose and erucic acid and having a HLB of 2 and wherein over 85% by weight, for instance about 90% of the fatty acid is erucic acid and having a lower content of hexa-, hepta- and octa-ester ⁇ than ER190.
  • the disaccharide ester mixture is suitably used in an amount of about 0.20 to about 2.5% by weight based on the weight of the spread, preferably about 0.25 to 1.5% more preferably from about 0.5 to 1.25% by weight and yet more preferably from 0.7 to 1.0% by weight.
  • ester content varies inversely with the fat content since, as the fat content is reduced, the surface area of the fat/water interface increases and additional emulsifier is required to stabilise the emulsion.
  • the disaccharide ester emulsifier may be supplemented by other conventional emulsifying agents such as mono- and/or di-glycerides and the use of such accessory emulsifiers may enable the use of lower amounts of the sucrose ester emulsifier, especially where the fat content of the spread is particularly low.
  • the fat content of the spread is less than 35% and, preferably, less than about 30% by weight.
  • the present invention contemplates spreads having extremely low fat content and minimum fat levels are dictated more by considerations of expense in relation to the quantity of emulsifier required for stability than by technical considerations.
  • a fat content at least as low as about 18% by weight can be achieved though fat contents of about 20% or more are preferred.
  • the fat phase may contain optional accessory ingredients such as flavours, colours, anti-oxidants and fat soluble vitamins, these being present in conventional quantities and preferably representing not more than about 5% by weight based on the total weight of the spread.
  • the aqueous phase forms the balance of the spread and, provided it is edible, the composition of the aqueous phase is not particularly critical to the present invention.
  • an aqueous phase consisting of pure water may be incorporated in the spread it is presently preferred that the aqueous phase contains dissolved or dispersed protein, such as dairy proteins (for instance caseins, caseinates and liquid, concentrated or dried buttermilk and skimmed milk) and other protein materials, (for instance gelatin, fish protein and vegetable, especially soya protein) to contribute to the flavour and/or to bind water in the aqueous phase.
  • the aqueous phase preferably contains a stabiliser such as a gelling agent, particularly a high molecular weight hydrocolloid such as.
  • edible gums for instance guar gum, xanthan and carrageenan
  • starches for instance hydrolysed starches, such as maltodextrins, modified starches and starch derivatives
  • celluloses and/or cellulose derivatives for instance guar gum, xanthan and carrageenan
  • starches for instance hydrolysed starches, such as maltodextrins, modified starches and starch derivatives
  • the aqueous phase preferably contains at least 2% of total protein based on the total weight of the spread and it may contain relatively high levels of protein, for instance up to 12%, in which the case the inclusion of a stabiliser may be superfluous.
  • the aqueous phase contains up to 7% by weight of protein; the spread will then usually also contain a stabiliser in the aqueous phase.
  • Stabilisers may be included at quite high levels, for instance up to 10% or even 20% by weight based on the total weight of the spread, especially when it is desired to gel the aqueous phase.
  • the selected amount of stabiliser will depend upon its gel-forming or water-binding capabilities. It is presently preferred to include up to 7% by weight of protein and up to 3% by weight of stabiliser.
  • the aqueous phase may also include optional accessory ingredients such as salt (generally at up to 2% by weight of the total composition), flavour (generally in the range of 100 to 200 ppm) and preservatives (for instance at about 2,000 ppm) and other conventional accessory ingredients commonly used in spreads.
  • optional accessory ingredients such as salt (generally at up to 2% by weight of the total composition), flavour (generally in the range of 100 to 200 ppm) and preservatives (for instance at about 2,000 ppm) and other conventional accessory ingredients commonly used in spreads.
  • the spreads according to the invention have a butter-like texture associated with a distribution of sizes of droplets of the aqueous phase.
  • particles of 16 ⁇ n diameter or greater are undesirable as the presence of such particles leads to a pasty texture and breakdown of the spread on spreading whereas the product may take on an undesirably gummy texture if the particle size distribution is very narrow, especially where the mean particle size is below 5 ⁇ m.
  • the spread contains a mixture of particle sizes from about l / c/m up to about lO ⁇ ta, possibly with some particles up to about 15 ⁇ m in diameter.
  • Particle size is mainly influenced by the shear conditions during production of the spread and also by the amount and performance of the emulsifier.
  • EP-A-0237120 also describes a low fat spread, relying on 1 to 20% gelling hydrolysed starch derivative in the aqueous phase to maintain the emulsion. Emphasis is placed on the need for large droplet size in the emulsion to provide acceptable flavour characteristics. However, the large droplets are likely to contribute an unacceptably pasty texture and cause a breakdown of emulsion structure on spreading releasing free aqueous phase unless very strongly gelled which would itself lead to an unacceptable mouth feel. Large droplets usually also have a detrimental effect on keeping quality.
  • the spread may contain a distribution of droplets of aqueous phase of sizes such as indicated in Fig. 2 or Fig. 4 below.
  • a “filled spread” is a basic spread containing additional flavouring materials such as herbs, spices, and fruit or vegetable particles, chocolate, honey, vanilla and other sweet flavours.
  • Filled spreads according to the invention will usually contain up to 5% of additional flavouring materials and 95% or more, by weight, of a basic spread.
  • Low fat basic spreads may be produced by a variety of processes; one of these involves direct emulsification of the fat or water phases using conventional mixing techniques but it has been found that in practice, when making spreads containing less than about 40% by weight of fat (as is always the case in the present invention), this results in extremely high viscosity products which are extremely difficult to handle conveniently using conventional apparatus and are highly susceptible to phase inversion.
  • the present invention therefore provides a process for producing a low-fat water-in-oil emulsion spread as hereinbefore defined which comprises blending at least a portion of the aqueous phase with the fat phase to form an intermediate emulsion and where necessary subsequently blending at least one further portion of aqueous phase with the intermediate emulsion in order to form a desired final emulsion.
  • the blending is conducted under very high shear conditions, such as in a colloid mill.
  • the fat phase is caused to flow past a very high shear mixing head at which a portion of aqueous phase is injected to form a intermediate emulsion and the intermediate emulsion is recirculated through the mixing head such that a continuous flow of aqueous phase through the mixing head causes a gradual reduction of the fat content of the intermediate emulsion until the final desired emulsion is formed.
  • This is, in essence, a batchwise process, the fat content of the intermediate emulsion being continuously reduced until a final spread composition is obtained.
  • the intermediate emulsion flows past a series of very high shear mixing heads with further injection of aqueous phase occurring at each mixing head, the final mixing head in the series thus producing the final emulsion.
  • This is, in es ⁇ ence, a continuou ⁇ flow proce ⁇ , the fat content of the intermediate emul ⁇ ion being reduced ⁇ tepwise.
  • the very high shear mixing step or steps can be followed by further reduction of the fat content by addition of yet further portions of aqueous phase under high shear conditions such as in a scraped surface heat exchanger.
  • the intermediate emulsion may be produced by conventional blending techniques although in thi ⁇ ca ⁇ e it i ⁇ usually impracticable to produce an intermediate emulsion having a fat content of les ⁇ than 35% and the intermediate emul ⁇ ion will preferably have a fat content of from 35 to 45%, mo ⁇ t preferably about 40% by weight. Further reduction of the fat content i ⁇ by incorporation of additional portion ⁇ of aqueous phase under high ⁇ hear mixing, ⁇ uch a ⁇ in a ⁇ craped ⁇ urface heat exchanger.
  • the fat phase is produced by dispersing the emulsifier (if it i ⁇ fat soluble) and any optional accessory ingredients into the fat or fat blend, preferably at a temperature above the melting point of the fat or fat blend, i.e, usually at 37°C or greater and preferably at from 40 to 45°C.
  • the aqueou ⁇ pha ⁇ e is prepared separately, suitably at a similar temperature to the fat phase, in conventional manner (including admixture of the emulsifier if it is water soluble); thi ⁇ may include a heat treatment ⁇ tep, e ⁇ pecially when the aqueou ⁇ phase contains dairy ingredients.
  • the intermediate emulsion is produced by conventional blending techniques, before incorporation of further aqueous phase the intermediate emulsion i ⁇ cooled to a temperature preferably at least 2 or 3°C below the melting point of the fat blend and usually to a temperature in the range of from 20 to 25°C, leading to a change in visco ⁇ ity and the formation of a pla ⁇ tic product indicating that crystallisation of the fat has commenced.
  • Such cooling may be conducted in any suitable conventional apparatus, preferably in a scraped surface heat exchanger and most preferably in a scraped surface heat exchanger with direct refrigerant.
  • Further aqueou ⁇ pha ⁇ e i ⁇ incorporated into the cooled, pla ⁇ tic intermediate emulsion in a B unit i.e. a "pin worker", an "intermediate worker” or an "agitated crystallisation unit”
  • the further aqueous phase may be incorporated by high ⁇ hear mixers or using ultrasound.
  • the mixture is then subjected to high shear mixing conditions such as in a scraped surface heat exchanger.
  • the resulting final emul ⁇ ion i ⁇ then further cooled, for in ⁇ tance in the heat exchanger, to a temperature which, having regard to the de ⁇ ired degree of fat crystalli ⁇ ation in the final product, i ⁇ suitable for packaging.
  • Such temperatures are usually in the range of from about 5 to about 15°C.
  • the cooled product is then packaged conventionally.
  • a particularly convenient proce ⁇ for producing a low fat ⁇ pread according to the invention compri ⁇ e ⁇ combining the fat pha ⁇ e and at least pait of the aqueou ⁇ pha ⁇ e (this being gradually added to the fat phase) under very high ⁇ hear condition ⁇ , and optionally thereafter further reducing the fat content by addition of the remainder of the aqueou ⁇ pha ⁇ e under high ⁇ hear condition ⁇ .
  • Thi ⁇ proce ⁇ i ⁇ preferably conducted by producing separately the fat phase and the aqueous pha ⁇ e a ⁇ hereinbefore described but the fat phase is cooled below the ⁇ lip melting point of the fat or fat mixture, preferably to from 20 to 35°C more preferably 22 to 27°C before admixture with the aqueous pha ⁇ e.
  • the aqueou ⁇ pha ⁇ e i ⁇ used at a temperature which i ⁇ the ⁇ ame a ⁇ or, preferably, higher than the temperature of the fat pha ⁇ e, more preferably at about 35°C although temperature ⁇ of up to, for in ⁇ tance, 45°C are contemplated.
  • the aqueou ⁇ and fat phases are mixed under very high shear conditions such as are generated in a colloid mill. Such mixing may generate considerable heat and it i ⁇ usually preferable, though not essential, to remove exces ⁇ heat during the mixing step.
  • the mixing is conducted in the batch-wise manner a ⁇ described above.
  • the product is cooled in conventional manner, such a ⁇ in a scraped surface heat exchanger, preferably using a direct refrigerant. If desired or necessary to achieve a particularly low fat content, further aqueous phase may be injected at this stage under high ⁇ hear condition ⁇ once crystallisation has commenced and the emul ⁇ ion ha ⁇ become a pla ⁇ tic mass. Thereafter packaging may be conducted under aseptic, ⁇ uper-clean or conventional conditions and the product may be packaged in a foil or paper wrapping (if relatively hard) or in tubs, preferably with a heat sealed lid (if relatively soft).
  • the portions of aqueou ⁇ pha ⁇ e added in the various stages of the above processes may be of identical or different compositions.
  • Low fat ⁇ pread ⁇ produced by very high shear methods have excellent water dispersion and good texture and shelf-life.
  • the second stage is conducted at higher shear than the first stage. Shelf-life of at least 8 weeks under normal ⁇ torage condition ⁇ ha ⁇ been obtained with the 30% fat product ⁇ according to the pre ⁇ ent invention.
  • the additional flavouring ingredients may be introduced at any convenient stage after formation of the intermediate emulsion of the ba ⁇ ic ⁇ pread and before packaging.
  • the intermediate emul ⁇ ion if the fir ⁇ t process is used
  • the final emul ⁇ ion to inhibit microbiological ⁇ poilage.
  • the emulsion is sufficiently stable to heat treatment that it is even possible, for instance where necessary to recirculate the final emulsion after cooling to packing temperature, to re-melt the emulsion and submit it to a further heat treatment. It has been found that heat treatments of up to at least 90°C for a holding time of at least 15 seconds do not unduly damage the structure of the final emulsion.
  • Fig. 1 shows a light-micrograph of a thin film of a spread produced according to Example 3 (Fig. la) and a corresponding scale calibrated in u (Fig. lb).
  • Fig. 2 show ⁇ a light-micrograph of a thin film of a ⁇ pread produced according to Example 5 on the same scale as Fig. 1.
  • Fig. 3 hows a light-micrograph of a thin film of a commercial 41% fat by weight low-fat spread on the same scale as Fig. 1.
  • Fig. 4 shows a light-micrograph of a thin film of a spread produced according to Example 7 (Fig 4a) and a corresponding scale calibrated in um (Fig. 4b).
  • a low fat spread of the water-in-oil type was prepared from the following constituents (all percentages or parts per million are by weight in the final product unles ⁇ otherwi ⁇ e ⁇ tated).
  • the buttermilk was heated to 75°C and the salt and gelatin added with agitation to allow wetting and dispersion of the gelatin; it was then cooled to 40-45°C and the flavouring added.
  • a second aqueou ⁇ pha ⁇ e (AP2) wa ⁇ then prepared in a similar manner, having the following composition (as percent w/w of AP2):
  • the first aqueou ⁇ pha ⁇ e wa ⁇ added to the fat pha ⁇ e (employing a Ytron shrouded propeller mixer) at the required rate and degree of ⁇ hear to produce a water-in-oil emulsion, in a manner known for the production of spreads containing about 40% fat.
  • This emulsion was pumped at 30 kg/hr through a Schroeder Kombinator pilot plant (VUKB 02/60-400) u ⁇ ing a chiller, worker, chiller flow pattern.
  • VUKB 02/60-400 Schroeder Kombinator pilot plant
  • microbiological and organoleptic quality remained acceptable for 4 weeks at 5°C and 2 weeks at 20°C, without the addition of a preservative.
  • Example 1 was repeated except that 500 ppm potassium sorbate wa ⁇ added to the fir ⁇ t aqueou ⁇ pha ⁇ e (i.e. 0.05% of initial product) and the second aqueous phase was added at 8.3 kg/hr to give a product containing 32.5% fat pha ⁇ e (32.1% fat).
  • Thi ⁇ product had better flavour and texture than the previou ⁇ Example, though ⁇ till changing in texture a ⁇ before on ⁇ preading.
  • the product was of acceptable microbiological and organoleptic quality for 8 weeks at 5°C and 4 weeks at 20°C.
  • a ⁇ econd aqueous phase (AP2) was made as described in Example 1, with the following composition (as w/w of AP2) :
  • the first aqueous pha ⁇ e wa ⁇ added to the fat pha ⁇ e as de ⁇ cribed in Example 1 to produce a water-in-oil emul ⁇ ion which wa ⁇ proce ⁇ ed at 30 kg/hr in the Kombinator pilot plant.
  • the ⁇ econd aqueous phase, at 40°C wa ⁇ injected into the worker unit, where the product temperature was 21°C, at 10.3 kg/hr.
  • the combined streams were further cooled to 13°C and packed manually into tubs.
  • a low fat spread was made as in Example 3 except the initial emulsion was processed at 25kg/hr in the Kombinator pilot plant and the ⁇ econd aqueous phase was injected at 28.6 kg/hr to give a final low fat spread containing 18.3% fat (18.8% fat phase). This spread had acceptable texture and flavour characteristics and was stable on spreading, with no evidence of free moisture.
  • This Example illustrates an alternative means of producing the low fat spread of the present invention.
  • the spread was prepared from the following constituent ⁇ :
  • the fat phase ingredients were melted and blended as in Example 1 but then cooled to 25°C and fed into an agitated vessel with a combined colloid mill and recirculation pump (Fryma Delmix MZM/VK7).
  • the aqueou ⁇ pha ⁇ e ingredient ⁇ were mixed at 80°C and then cooled to 45°C and deaerated by agitation under vacuum.
  • the aqueous phase was fed into the vessel at 42°C with the colloid mill running, over a period of about 6 minutes to form a water-in-oil emul ⁇ ion.
  • the emulsion formed was proces ⁇ ed in a Schroeder Kombinator pilot plant at about 35 kg/hr cooling from 42 to about 7°C to produce a ⁇ mooth, matt product with no evidence of a "grainy" texture.
  • Thi ⁇ product had a better texture and moi ⁇ ture disper ⁇ ion than in Examples 1 to 4.
  • the moisture dispersion achieved is illustrated in Figure 2 showing most droplets to be les ⁇ than 10 um in diameter and none above 18 um.
  • Thi ⁇ product wa ⁇ more ⁇ table to spreading than Examples 1 to 4 becoming les ⁇ pasty when ⁇ pread and maintained an acceptable microbiological and organoleptic quality for 9 weeks at 5°C and 4 weeks at 20°C.
  • Fig.3. shows the moisture dispersion in a commerical 41% fat low fat ⁇ pread where a significant number of droplets with dimension ⁇ exceeding 20um occur ⁇ .
  • the di ⁇ per ⁇ ion in Fig. 2. is considered very good in view of the very high content of aqueou ⁇ pha ⁇ e droplets.
  • Example 5 The processing conditions were similar to those in Example 5 and gave a product with ⁇ imilar properties and a flavour considered by some taster ⁇ to be ⁇ uperior to that of the product of Example 5.
  • the ⁇ pread wa ⁇ prepared from the following constituents:
  • the fat pha ⁇ e ingredient ⁇ were melted and blended a ⁇ in Example 1 but then cooled to 36°C and fed into an agitated ve ⁇ sel with a combined high shear mixing head and recirculation pump (Koruma Disho V100/45).
  • the aqueous pha ⁇ e ingredients were mixed at 80°C and then cooled to 42°C and fed into the vessel with the high shear mixing head running over a period of about 15 minutes to form a water-in-oil emulsion.
  • the final emul ⁇ ion temperature was 43°C.
  • Thi ⁇ product has a better texture than tho ⁇ e of in Examples 1 to 5.
  • the moisture disper ⁇ ion achieved is illustrated in Fig. 4a showing no moisture droplets larger than 10 / /m in diameter and most droplets less than 6,vm in diameter. This product showed almost no tendency to become pasty when ⁇ pread and wa ⁇ considered butterlike in flavour and texture when eaten on bread.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Une pâte à tartiner à faible teneur en matières grasses, laquelle est une émulsion huileuse de matières grasses, d'eau et d'un émulsifiant d'ester de disaccharide, comprend moins de 35 % en poids de matière grasse. On la produit en mélangeant une partie de phase aqueuse avec la phase de graisse, puis par mélange d'autres parties de phase aqueuse afin de réduire la teneur en matières grasses globale jusqu'à la valeur finale voulue.
PCT/GB1989/000199 1988-02-26 1989-02-27 Pate a tartiner a faible teneur en matieres grasses WO1989007893A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB8804571 1988-02-26
GB888804571A GB8804571D0 (en) 1988-02-26 1988-02-26 Low fat spread

Publications (1)

Publication Number Publication Date
WO1989007893A1 true WO1989007893A1 (fr) 1989-09-08

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0427544A3 (en) * 1989-11-10 1991-11-13 Fuji Oil Company, Limited Process for producing water containing chocolate
EP0480531A1 (fr) * 1990-10-10 1992-04-15 Koninklijke Brinkers Margarinefabrieken B.V. Procédé de préparation d'un produit à tartiner contenant de la lactoprotéine et/ou protéine végétable ainsi qu'un agent épaississant et une installation apte à être utilisée dans ce procédé
EP0590203A1 (fr) * 1992-09-30 1994-04-06 Unilever N.V. Produit à tartiner à teneur en matières grasses extrémement basse et sans agent épaississant
US5340600A (en) * 1993-02-17 1994-08-23 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread with non-proteinaceous crystal inhibitors
EP0743014A1 (fr) * 1995-05-19 1996-11-20 Unilever N.V. Produit gras comestible
WO1996039855A1 (fr) * 1995-06-07 1996-12-19 Unilever N.V. Produit comestible malleable a tartiner
WO2000024360A3 (fr) * 1998-10-25 2000-08-10 Yamega Ltd Preparation et utilisation d'huiles solidifiees
WO2005004642A1 (fr) * 2003-07-10 2005-01-20 Kerry Group Services Ltd Produits a faible teneur en matiere grasse a phase huileuse continue
US20100143545A1 (en) * 2007-01-25 2010-06-10 Nestec S.A. Mousse
RU2438340C2 (ru) * 2005-08-31 2012-01-10 Нестек С.А. Кондитерское изделие с низким содержанием жира, представляющее собой эмульсию вода-в-масле
WO2016062348A1 (fr) * 2014-10-24 2016-04-28 Carlos Arcusin Procédé et dispositif de préparation d'un produit alimentaire pâteux

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3600186A (en) * 1968-04-23 1971-08-17 Procter & Gamble Low calorie fat-containing food compositions
EP0091331A1 (fr) * 1982-03-11 1983-10-12 Rhone-Poulenc Specialites Chimiques Nouvelle préparation de sucroglycérides sous forme fluide, son procédé d'obtention et ses applications
DD228457A1 (de) * 1984-11-13 1985-10-16 Akad Wissenschaften Ddr Verfahren zur herstellung von nahrungsmittel-emulsionen
EP0236288A2 (fr) * 1986-02-20 1987-09-09 The Procter & Gamble Company Matières grasses basses calories qui éliminent les effets secondaires laxatifs
EP0235836A1 (fr) * 1986-02-19 1987-09-09 Unilever N.V. Esters d'acides gras de sucres et d'alcools de sucres

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3600186A (en) * 1968-04-23 1971-08-17 Procter & Gamble Low calorie fat-containing food compositions
EP0091331A1 (fr) * 1982-03-11 1983-10-12 Rhone-Poulenc Specialites Chimiques Nouvelle préparation de sucroglycérides sous forme fluide, son procédé d'obtention et ses applications
DD228457A1 (de) * 1984-11-13 1985-10-16 Akad Wissenschaften Ddr Verfahren zur herstellung von nahrungsmittel-emulsionen
EP0235836A1 (fr) * 1986-02-19 1987-09-09 Unilever N.V. Esters d'acides gras de sucres et d'alcools de sucres
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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0427544A3 (en) * 1989-11-10 1991-11-13 Fuji Oil Company, Limited Process for producing water containing chocolate
EP0480531A1 (fr) * 1990-10-10 1992-04-15 Koninklijke Brinkers Margarinefabrieken B.V. Procédé de préparation d'un produit à tartiner contenant de la lactoprotéine et/ou protéine végétable ainsi qu'un agent épaississant et une installation apte à être utilisée dans ce procédé
US5223300A (en) * 1990-10-10 1993-06-29 Koninklejke Brinkers Margarinefabrieken B.V. Method for preparing a spread containing lactoprotein and/or vegetable protein and thickener
EP0590203A1 (fr) * 1992-09-30 1994-04-06 Unilever N.V. Produit à tartiner à teneur en matières grasses extrémement basse et sans agent épaississant
US5340600A (en) * 1993-02-17 1994-08-23 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread with non-proteinaceous crystal inhibitors
US5667837A (en) * 1995-05-19 1997-09-16 Van Den Bergh Foods Co., Division Of Conopco, Inc. Edible fat product
EP0743014A1 (fr) * 1995-05-19 1996-11-20 Unilever N.V. Produit gras comestible
WO1996039855A1 (fr) * 1995-06-07 1996-12-19 Unilever N.V. Produit comestible malleable a tartiner
WO2000024360A3 (fr) * 1998-10-25 2000-08-10 Yamega Ltd Preparation et utilisation d'huiles solidifiees
WO2005004642A1 (fr) * 2003-07-10 2005-01-20 Kerry Group Services Ltd Produits a faible teneur en matiere grasse a phase huileuse continue
RU2438340C2 (ru) * 2005-08-31 2012-01-10 Нестек С.А. Кондитерское изделие с низким содержанием жира, представляющее собой эмульсию вода-в-масле
US20100143545A1 (en) * 2007-01-25 2010-06-10 Nestec S.A. Mousse
WO2016062348A1 (fr) * 2014-10-24 2016-04-28 Carlos Arcusin Procédé et dispositif de préparation d'un produit alimentaire pâteux

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