Food or edible material: processes – compositions – and products – Packaged or wrapped product
Patent
1987-12-01
1990-02-06
Alvo, Steve
Food or edible material: processes, compositions, and products
Packaged or wrapped product
426 89, 426 90, 426316, 426324, A23D 304, A23D 504
Patent
active
048987409
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a package containing a water-in-oil (W/O) dispersion such as a margarine or a similar spread, at least a surface of which that is not in contact with the walls of the package being provided with a thin coating. Although the present invention will be set forth with particular reference to margarines, it should be understood that the invention extends inter alia to those embodiments, in which margarine is replaced by a different edible fat composition.
BACKGROUND OF THE INVENTION
Nowadays, margarines and similar products are marketed packaged in several manners. Three different types of package are commonplace: a tub-shaped container, the lid of which is in contact with the surface of the product, a tub-shaped container having a so-called headspace between the upper surface of the product and the lid, and a wrapper closed by folding, which encloses a block-shaped product.
The above-mentioned packages or manners of packaging have drawbacks. On removal of the lid that is in direct contact with the surface of the margarine, the surface of the margarine, but also the opened lid and mostly the edge of the tub look greasy. After a few weeks' storage, a dark yellow discolouration forms at the places where air enters. When a headspace is present between the surface of the margarine and the lid, there is a risk of mould formation and discolouration on the free surface. Similar disadvantageous effects can also occur in the overlapping area of the wrapper on a block of margarine.
The risk of mould formation can be avoided by using preservatives. However, most consumers prefer products without preservatives. It is known to insert a sealing sheet between the lid and the margarine, by means of which the undesired discolouration can be reduced to a large extent and the risk of mould formation decreased. However, this increases the manufacturing cost of the package. Moreover, the disposable sealing sheet is ecologically unfavourable; after removal, it is greasy and can, as a result, soil e.g. fingers and table. After the sealing sheet has been removed, the margarine surface looks unappetizing again.
The problem underlying the invention is to provide a package enclosing margarine or a similar spread in which the above-mentioned shortcomings or drawbacks have largely been overcome in an economically acceptable manner.
SUMMARY OF THE INVENTION
In one aspect the present invention solves this problem in that the coating is a closed, substantially pore-free, edible fat layer which does not contain a discontinuous aqueous phase and is generally inperceptible.
In a further aspect the invention comprises a method of packaging a plastified body of W/O dispersion which includes the step of coating at least a portion of the body with a closed, substantially pore-free, edible fat layer which does not contain a discontinuous aqueous phase and is generally imperceptible.
In practice the requirement that the fat layer is not perceptible under conditions of normal use: that is, that the fat layer is not separately perceptible to the average consumer without auxiliary means, is easily met if the coating fat layer has the same colour and opacity as the spread. A preferred method to adjust the opacity is by having a non-aqueous, physiologically acceptable filling agent dispersed in the fat layer. Although inert, solid filling agents may be used it is preferred to use a gas, which is dispersed in an amount of from 8 to 20%.
A certain sealing effect will be noticed using very thin coatings, but in practice acceptable results are obtained with such gas containing layers having a thickness of 3 mm and more. Under normal conditions, no improvement in the sealing effect is noticed with thicknesses in excess of 15 mm. An advantage of the gas containing coatings over the solids containing is the better spreadability. A further advantage is a more acceptable mouth-feel. Suitable gases are nitrogen, inert nitrogen oxides, carbon dioxide and mixtures thereof.
Continuous fat coatings have a se
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patent: 1587414 (1926-06-01), Pond
patent: 2635049 (1953-04-01), Eldredge
patent: 2982658 (1961-05-01), Naidus et al.
patent: 3597229 (1971-08-01), Mijnders et al.
patent: 3956522 (1976-05-01), Kattenburg et al
patent: 4087565 (1978-05-01), Esskamp
patent: 4247563 (1981-01-01), Sample
Havenstein Alfred G.
Kahle Werner
Schnell Dagmar
Alvo Steve
Honig Milton L.
Lever Brothers Company
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