Food or edible material: processes – compositions – and products – Processes – Preparing or treating triglyceridic fat or oil – or processes...
Patent
1998-04-20
1999-11-02
Paden, Carolyn
Food or edible material: processes, compositions, and products
Processes
Preparing or treating triglyceridic fat or oil, or processes...
426429, 426494, 426533, 426601, 554 8, 554 9, 554 12, 554 15, A23D 902
Patent
active
059765950
DESCRIPTION:
BRIEF SUMMARY
This application is the national phase of international application PCT/EP96/02844 filed Jun. 26, 1996.
The present invention is concerned with a process for flavouring edible oils. Flavours are used which preferably have been isolated from edible oils.
STATE OF THE ART
The majority of the edible oils are triglyceride oils of natural origin. These oils, obtained by pressing or extracting plant seeds, generally need a refining treatment. The purpose of the refining treatment is the removal of undesired components, which may affect the stability, the taste or the subsequent processing of the oil.
Refining conditions are usually so drastic that all odoriferous substances are removed: off-flavours as well as desired flavours. Although a bland, stable oil was generally the goal of refining, in present times the native flavour of the oil receives a growing appreciation of the consumer. Some oils, such as olive oil, are traditionally appreciated for their flavour. However, also a flavour oil usually needs some refining treatment and this might adversely affect its native flavour.
The organoleptic perception of a natural flavour results from the composed effect of numerous constituting components of the complex flavour mixture. Each of the flavour components suffers in a different way from the refining process. At increased temperature the volatile components disappear by evaporation faster than the less volatile ones.
Therefore the change and the eventual loss of flavour under oil refining conditions delivers a serious problem.
Most unrefined natural oils contain free fatty acids, often at such a high level that the oil is unsuitable for human consumption. Among the various types of olive oils such unedible oil is Lampante oil.
Traditional processes for the removal of free fatty acids comprise alkali neutralisation and steam distillation. Alternatively, according to U.S. Pat. No. 1,371,342 olive oil is deacidified by extraction with ethanol or an ethanol/water mixture. Such extraction process has the advantage over alkali neutralization that no aggressive chemicals are needed and over steam distillation that high temperatures are avoided.
The extract, besides some oil, will mainly contain varying amounts of free fatty acids up to 50 wt. % and even up to 70 wt. %. For this reason the extract when freed from the extraction liquid, is also denoted as "acid oil". Acid oil has often been considered as waste, valued only for the recovery of free fatty acids. The presence of valuable flavour substances in the extract was not recognized.
EP 545 292 describes a process for the liquid/liquid extraction of sterols from butter oil. The butter flavour substances which are extracted too, are recirculated to the extracted source oil.
EP 475 573 teaches how volatile flavour substances can be removed from a flavour rich source oil by a gas/liquid extraction which comprises conducting a gas first through such source oil and subsequently through a cooler recipient oil which absorbs flavour substances from the gas stream.
STATEMENT OF INVENTION
It has now been found that a liquid/liquid extraction process predominantly isolates the non-volatile flavour substances from the source oil, while a gas/liquid extraction process mainly removes the volatile flavour substances from the source oil. Employing either flavour removing process therefore results into a flavoured edible oil with an improper balance of volatile and non-volatile flavour substances: either a major part of the volatile components is lacking or a major part of the non-volatile components.
The present invention provides a process for flavouring an edible oil by incorporating in a recipient oil flavour substances of which a part has been derived from liquid/liquid extraction of a source liquid, characterized in that another part of the flavour substances has been derived from gas/liquid extraction using an extraction gas of the same or another source liquid.
The process enables the independent control of both the volatile flavour substances and the non-volatile flavo
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Ganguli Keshab L.
Michaelides George C.
Turksma Hessel
van Immerseel Anton R.
Van Putte Karel P.
Paden Carolyn
Unilever Patent Holdings
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