FOOD COMPOSITIONS CONTAINING VEGETABLE OIL AND MIXTURE WITH STABILISING PROPERTIES

• US 20190313659A1
• Filed: 11/24/2017
• Published: 10/17/2019
• Est. Priority Date: 11/25/2016
• Status: Active Application

• Current Assignee: Conopco (Unilever PLC)
• Original Assignee: Conopco (Unilever PLC)
• Inventors: Eggers, Marcus, Ermacora, Alessia, Kindel, Gunter Georg, Kohlenberg, Birgit Hanna Elfriede, Krammer, Gerhard Eduard, Schulze, Nicole Marita, Sicart, Julie Aline Michele, Sturtz, Melanie, Tijssen, Renske Leonarda Margriet
• Application Number:
  US16/343,136
• Publication Number:
  US 20190313659A1
• Time in Patent Office: Days
• CPC Class Codes: A23D 7/005 characterised by ingredients other than fatty acid triglycerides
• CPC Class Codes: A23D 7/015 Reducing calorie content; Reducing fat content , e.g. "halvarines"
• CPC Class Codes: A23L 27/60 Salad dressings; Mayonnaise; Ketchup
• CPC Class Codes: A23L 35/10 Emulsified foodstuffs
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/032 Citric acid
• CPC Class Codes: A23V 2250/056 Tartaric acid
• CPC Class Codes: A23V 2250/606 Fructose
• CPC Class Codes: A23V 2250/61 Glucose, Dextrose
• CPC Class Codes: A23V 2250/628 Saccharose, sucrose

Abstract

The present invention relates to food products containing vegetable oils which are sensitive for oxidation, leading to rancidity and unattractive food products for consumers. Objective of the invention is to reduce the oxidation, without using EDTA. The oxidation has been reduced using a mixture of compounds than can be obtained from natural sources. This reduced oxidation of fatty acids has been shown in low-fat mayonnaise, salad dressing, and margarine.

Claims

1. A food composition comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids, wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition, further comprising a mixture comprising or consisting of:

a) one or more monocyclic monoterpenes of formula (I)

2. A composition according to claim 1, wherein the mixture has an ORAC value of greater than 200 μ

mol TE/g, with respect to the dry weight of the mixture.

3. A composition according to claim 1, wherein the mixture has a polyphenol content according to Folin-Ciocalteu of greater than 5%, with respect to the dry weight of the mixture.

4. A composition according to claim 1, wherein the mixture comprises or consists of, with regard to the total weight of the mixture, respectively, 0.0001 to 80 wt % of component a),

0.0001 to 1.5 wt % of component b),

0.0001 to 3 wt % of component c),

0.005 to 10 wt % of component d),

0.005 to 10 wt % of component e),

0.000005 to 25 wt % of component f),

0.0001 to 98 wt % of component g),

0.0005 to 95 wt % of component h),

0.0001 to 1 wt % of component i),

0.005 to 95 wt % of component j),

0.01 to 95 wt % of component k).

5. A composition according to claim 1, wherein the total amount of mixture in the composition, ranges from 0.05 to 5 wt %.

6. A composition according to claim 1, wherein the composition is in the form of an oil-in-water emulsion.

7. A composition according to claim 6, wherein the composition comprises an oil-in-water emulsifier.

8. A composition according to claim 1, wherein the composition is in the form of a water-in-oil emulsion.

9. A composition according to claim 8, wherein the composition comprises a water-in-oil emulsifier.

10. A composition according to claim 1, wherein the concentration of EDTA is lower than 0.005% by weight of the composition.

12. A composition according to claim 7, wherein the water emulsifier comprises egg yolk.

13. A composition according to claim 9, wherein the water-in-oil emulsifier comprises a monodiglyceride of fatty acid, or a diglyceride of fatty acids.

11. Use of a mixture comprising or consisting of:

a) one or more monocyclic monoterpenes of formula (I)