Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Reexamination Certificate
2000-09-25
2003-07-22
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
C426S098000, C426S602000, C426S607000, C426S608000, C426S654000, C252S363500, C514S952000
Reexamination Certificate
active
06596337
ABSTRACT:
The subject of the present invention is a dry emulsion, the method for its preparation and its use for the manufacture of compositions for dietary use.
It relates more particularly to dry emulsions, advantageously in the form of granules, dispersible in water in the form of an oil-in-water emulsion and comprising at least one sparingly water-soluble edible substance also called an active substance (AS).
In the context of the present invention, the active substances (AS) may in particular and especially be in liquid form. They may also be solids. As regards some hydrophobic solid active substances, there may be problems of handling difficulties due to the dispersion of the said active substances, or of sensitivity towards the surrounding medium.
It should be recalled that a suspension is a dispersion of a solid in a liquid, and that an emulsion is a dispersion of a liquid in another liquid, the liquids being immiscible. In the remainder of the text, the term “dispersion” will be used to designate both an emulsion and a suspension.
In some sectors, and more particularly in the food sector, there is a need to use and therefore to prepare formulations comprising active substances which are sparingly soluble in water and in general hydrophobic. One of the possibilities of formulation is to prepare dispersions in which the continuous phase is aqueous and the dispersed phase is an oil (oil-in-water emulsion).
However, problems linked to physical and even chemical stability during the preservation of these emulsions generally exist. Indeed, on the one hand, it is common to observe a more or less extensive phase separation of the constituents of the emulsion and, on the other hand, there may be problems of loss of the properties of the active substance, it being possible for the active substance to become degraded under the influence of water, for example, by hydrolysis, by catalysis and the like.
Finally, it is known that in order to be easy to handle and pump, conventional oil-in-water emulsions have relatively low contents of active substance and a large quantity of water, hence the economic problem due to the transport of this high quantity of water, and of bacterial contamination thereof.
In addition, emulsifiers generally known to give the emulsions targeted above are in particular based on animal products whose sector is subject to caution.
Moreover, it has been proposed to convert oil-in-water emulsions by drying using conventional techniques such as for example freeze-drying or spray-drying. However, the resulting dried emulsions contain a low content of active substance.
Furthermore, the drying of an emulsion is not without drawbacks. Indeed, after drying, it is essential that the dry emulsions can become completely or almost completely redispersed in the presence of a liquid medium.
Moreover, substitutes exist on the food market for the major emulsified sauces in particular of French cuisine such as sauces of the vinaigrette type, mayonnaise type or béarnaise type, and the like, or based on roux in particular, blond roux, brown roux, béchamel, sauce suprème, and the like.
These substitute sauces have many drawbacks. Among these drawbacks, there may be mentioned not only those which the housewife accepts because of speed of use such as the lack of taste, of flavour, of subtleness, and even of texture of the sauces, but also those caused by their ready-made emulsion form, in particular the need for large quantities of water, which increases the weight thereof and increases the chemical fragility, and the use of chemical and physical stabilizers in a large quantity.
Among other problems which may be mentioned, the dispersion of fats in various cooking appliances, in particular the dispersion of butter or of animal or vegetable fat in various dough pieces to give raised doughs such as brioches, “miques”, “pompes”, “fougasses” and the like.
One of the aims of the present invention is to provide a novel dry emulsion, completely or almost completely redispersible in an aqueous medium, and containing high concentrations of sparingly water-soluble active substance, in particular in the form of a hydrophobic liquid.
Another aim of the invention is to provide a dry emulsion of the above type based on vegetable proteins, the animal sector being subject to caution.
Another aim of the present invention is to provide a composition for dietary use, of the emulsified sauce (hot or cold) or fatty phase type, obtained from a dry emulsion of the above type.
These aims and others which will subsequently appear are achieved by means of a dry emulsion characterized in that it is obtained by drying a dispersion of at least one sparingly water-soluble edible substance also called active substance (AS), in a continuous phase comprising:
at least one emulsifier (E) containing at least one partially hydrolysed vegetable protein (protein lysate) whose degree of hydrolysis is between 0 excluded and less than 5%, and
at least one water-soluble or water-dispersible interstitial filler (IF) containing at least one partially hydrolysed vegetable protein (protein lysate) whose degree of hydrolysis is between 5 and 40%.
The subject of the invention is likewise a method of preparing such emulsions, comprising the following steps:
i) the first step consists in preparing a dispersion in water or in an aqueous phase comprising at least one hydrophobic active substance (AS), at least one emulsifier (E) and at least one filler (IF);
ii) the second step consists in drying the said dispersion until a dry emulsion is formed.
It also relates to the use of the dry emulsions of the above type for the manufacture of compositions for dietary use.
“Dry emulsion” is understood to mean a powder which, when brought into contact with an aqueous phase, gives or again gives an emulsion in which the particle size is close to that of the emulsion before drying.
The degree of hydrolysis of a protein is defined by the percentage of peptide bonds cleaved. The degree of hydrolysis can be determined either by using compounds which react specifically with amino groups involved in peptide bonds, or by directly titrating the said amino groups.
In general, the vegetable protein lysates according to the invention can be obtained by chemical or enzymatic hydrolysis of the protein.
The hydrolysis conditions, whether chemical or enzymatic, are well known to persons skilled in the art. Depending on the desired degree of hydrolysis, persons skilled in the art will know how to adjust the operating conditions for optimal hydrolysis. The hydrolysis conditions are in particular those described in Enzymic Hydrolysis of Food Proteins, Alder-Nissen, 1986, Elsevier Applied Science Publisher, London.
According to the present invention, to produce the emulsion, it is desirable that the continuous phase comprises at least one emulsifier (E) containing at least one partially hydrolysed vegetable protein, or more exactly vegetable protein lysate.
The emulsifier (E) is more particularly a partially hydrolysed vegetable protein whose degree of hydrolysis is between 0 excluded and less than 5%.
According to a particularly advantageous embodiment of the present invention, in the emulsifier (E), the lysates comprise as protein fragment, by mass, at least half, advantageously ⅔, preferably ¾ of protein fragments, at least 10, preferably at least 15 amino acids.
It is also highly desirable and financially advantageous that in the emulsifier (E), the lysates comprise as protein fragment, by mass, at least half, advantageously ⅔, preferably ¾ of protein fragments of at most about 200 amino acids, advantageously at most about 100 amino acids.
Still more preferably, these lysates comprise as protein fragment, by mass, at least half, advantageously ⅔, preferably ¾ of protein fragments comprising between 10 and 100 amino acids, advantageously between 15 and about 70 amino acids.
In the context of the present invention, the emulsifier (E) may contain one or a mixture of partially hydrolysed vegetable proteins, as mentioned above.
I
Guerin Giles
Morvan Mikel
Vaslin Sophie
Bhat Nina
Rhodia Chimie
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