Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1995-06-13
1997-08-05
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426601, A23L 124
Patent
active
056540299
DESCRIPTION:
BRIEF SUMMARY
The present invention refers to a pourable water-in-oil emulsion which is known as "vinaigrette" and which is a very familiar and appreciated salad dressing. Traditionally such salad dressing is made by mixing about 75 wt. % of oil and about 25 wt. % of vinegar until an emulsion results. The emulsion optionally is flavoured with usual dressing ingredients. Because of quick phase separation such dressing is made immediately before use.
A known industrially prepared imitation vinaigrette comprises a water continuous emulsion containing 25-50 wt. % dispersed oil and a stabiliser, such as a gum, a modified starch or a suitable protein. However, the product does not resemble the home-made vinaigrette in its appearance, taste and wetting behaviour. It has a milky appearance and is experienced as synthetic. As a result of the poor wetting behaviour the dressing does not properly adhere as a thin film on the leaves of the salad, but drips to the bottom of the salad bowl.
Efforts to stabilise home-made vinaigrette by incorporating an emulsifier into the emulsion have failed, because the desired pourable theology was lost and a mayonnaise-like product was obtained.
It is therefore an object of the present invention to provide a vinaigrette type pourable emulsion having a good taste, appearance and consistency. It is a further object of the invention to provide an oil phase suitable for the preparation of such emulsion. Another object of the invention is to provide a process for the preparation of the above pourable emulsion.
According to the present invention it has become possible to prepare an oil phase suitable for use in the preparation of a stable pourable emulsion with a dispersed acid water phase. By a stable emulsion is meant a dispersion which after its preparation can be kept at a temperature of 2.degree.-20.degree. C. under quiescent conditions for at least one day without any substantial phase separation being observed. Preferably emulsion stability is maintained for at least six months and still more preferably for at least nine months. Phase separation is here defined to be substantial when on a sample of the present vinaigrette a separated layer is clearly visible of which the thickness is at least 2% of the height of the remainder of the sample.
In order to be appreciated as a salad dressing the water phase should be acid, having a pH which preferably is 3.5 or less.
The emulsion according to the invention is preferably characterised by containing an oil phase which is structured by solid fat.
The invention is preferably applied to water-in-oil emulsions containing 50-90 wt. % fat on total emulsion. The fat phase is a liquid oil in which solid fat is incorporated, preferably in such amount that the solids fat content at 20.degree. C. (N.sub.20) is 0.1-10, preferably 0.1-3.0, more preferably 1 and at 40.degree. C. (N.sub.40) of 0.1-3.0, preferably 0.5-2.0, more preferably 0.9, as established by a NMR measurement.
If not indicated otherwise, all wt. % throughout this specification and appending claims are calculated on the emulsion weight.
The amount of solid fat should be low enough to ensure that the eventual dressing has a pourable consistency.
The amount of solid fat (N.sub.20 value) is established by the NMR-method as described in Fette, Seifen, Anstrichmittel 80, (1978), 180-186.
Solid fats suitable for incorporating into the vinaigrette oil are e.g. hardened rapeseed oil, hardened sunflower seed oil, hardened soy bean oil such as BO69, hardened palm oil such as PO58, and mixtures of them. Most preferred is fully hardened rapeseed oil (RP70). Suitable liquid oils are vegetable oils such as sunflower seed oil, rapeseed oil, soybean oil, olive oil and mixtures of them.
In this specification, unless otherwise indicated, the term `fat` and the term `oil`, when used in a general sense, refer to edible fatty substances including natural or synthesized fats and oils consisting essentially of triglycerides such as, for example, soybean oil, sunflower oil, palm oil, coconut oil, and to non-toxic fatty mat
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Database WPI, Week 7821, Derwent Publications, AN 78-37663A & JP,A,53 041 461, see abstract.
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Fournier Pascale
Harcksen Gerrit Daniel
Heeringa Auke Jan
Hunter Jeanette
Unilever Patent Holdings B.V.
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