Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Patent
1995-07-06
1996-10-22
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
426640, 426601, A23D 704
Patent
active
055674658
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
A normal process for preparing mayonnaise consists of producing a mixture comprising egg yolks, mustard, vinegar, salt and pepper, and then adding oil thereto. In such mayonnaise, the oil-in-water emulsion formed is stabilised by the lecithin contained in the egg yolk, through its surface-active properties. The mayonnaise thus obtained nevertheless contains a significant quantity of fat and a high cholesterol content, due principally to the egg yolks and secondarily to the oil used.
U.S. Pat. 5,082,674 proposed a process for preparing, inter alia, dehydrated mayonnaise capable of being reconstituted rapidly through the addition of water. This process consists of preparing a mixture comprising a lyso-phospho-lipoprotein (LPLP), modified egg yolks and maltodextrin, and then adding a sunflower oil so as to form an emulsion capable of being homogenised and dehydrated by atomization.
Rehydration is effected by the addition of water and enables a product with a texture and taste comparable to those of conventional mayonnaise to be obtained. However, this mayonnaise has the drawback of containing egg yolks, constituents that consumers would like to avoid eating for dietary reasons.
U.S. Pat. No. 3,582,363 concerns a dry composition which can be rehydrated in order to give a salad dressing. This composition consists of a dry mixing of the different ingredients. The drawback of this dry composition is that it may be inhomogeneous and that when rehydrated an unstable product is obtained.
SUMMARY OF THE INVENTION
The object of the present invention is to overcome the above-noted drawbacks and it provide a product of the dehydrated oil-in-water emulsion type, able to give a mayonnaise after the addition of water, the product containing no egg yolk, therefore being low in cholesterol, nor containing maltodextrin or thickening agents or added stabilisers, while offering a remarkable degree of stability.
Accordingly, the present invention provides a particulate dehydrated food product, comprising albumen, a source of food acid, a source of fat and optionally seasonings, the whole having been emulsified, homogenised and then dehydrated, each constituent particle of the said powder having the same composition as the whole, the said food product being able to form, after rehydration, a stable oil-in-water emulsion, with a pH below 5 and an albumen/fat ratio of between 0.14 and 1.5.
Each particle of the dehydrated product of the present invention has an average size of between 50 and 150 microns. The product, in the form of a powder, is used either as a base for mayonnaise, in which case it has a lipid content of between 65 and 85%, or as a salad dressing, in which case it has a lipid content of between 30 and 65%. This product may have a protein content of between 5 and 30%, a carbohydrate content of between 1 and 30%, and a proportion of mineral salts or other secondary ingredients of between 0 and 5%.
A salad dressing is reconstituted with one part of powder to one part of water and a mayonnaise with one part of water to four parts of powder.
Each constituent particle has the above composition of lipids, carbohydrate, proteins and mineral salts.
The present invention provides a process for preparing the product, in which an aqueous mixture comprising a source of albumen and a source of food acid is prepared, and combined and mixed with a fat, with the option of adding seasonings to the aqueous and/or fatty phase. The aqueous mixture and fat are combined in amounts sufficient so as to form an emulsion having a pH below 5 and an albumen/fat ratio of between 0.14 and 1.5. The emulsion is homogenised and the homogenised emulsion obtained is dehydrated.
It was found, surprisingly, that it was possible in accordance with the present invention to obtain a dehydrated oil-in-water emulsion having an acidic pH and able to remain stable following rehydration, without the need to employ stabilising agents such as those in egg yolk, or thickeners such as gums or starches, or emulsifiers such as lecithin
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Bauer Werner
Masson Gerard
Nestec S.A.
Paden Carolyn
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