Oil-in-water type emulsion

• US 8,034,392 B2
• Filed: 01/20/2005
• Issued: 10/11/2011
• Est. Priority Date: 01/26/2004
• Status: Expired due to Fees

• Current Assignee: Fuji Oil Company Limited
• Original Assignee: Fuji Oil Company Limited
• Inventors: Hidaka, Hiroshi, Ichiyama, Hiroyuki
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US10/584,298
• Publication Number:
  US 20070071873A1
• Time in Patent Office: 2,455 Days
• Field of Search: 426601-604, 426541-542, 426/564, 426/585
• US Class Current: 426/602
• CPC Class Codes: A23D 7/003 Compositions other than spreads characterised by ingredients other than fatty acid triglycerides A23D7/0053
• CPC Class Codes: A23D 7/06 Preservation of finished products by using antioxidants or biocides C11B5/00
• CPC Class Codes: A23D 9/06 Preservation of finished products by using antioxidants or biocides C11B5/00
• CPC Class Codes: A23L 21/15 derived from fruit or vegetable juices
• CPC Class Codes: A23L 9/12 Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23L 9/22 containing non-milk fats but no proteins other than milk proteins

Abstract

The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.

Claims

1. A process for producing an oil-in-water type emulsion for light-exposing food comprising:

mixing ingredients comprising fat, nonfat milk solids, emulsifier and water into a mixture,

pre-emulsifying the mixture,

pasteurizing or sterilizing the mixture, and

homogenizing the mixture,

wherein the fat consists of non-milk fat, or non-milk fat and milk fat;

the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50%, and the total amount of linoleic acid and linolenic acid is not more than 5%;

the ratio of milk fat/total fat is not more than 0.95;

the content of nonfat milk solids is 1 to 14% by weight;

the amount of the fat ingredient is 15 to 48% by weight;

the emulsifier is free from an unsaturated fatty acid;

0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin are added to the oil-in-water type emulsion before undergoing photodegradation, and the oil-in-water type emulsion has photodegradation-resistance.

2. The process according to claim 1, wherein the oil-in-water type emulsion is whippable.

3. The process according to claim 1, wherein the photodegradation is caused by irradiating light from a fluorescent lamp.

4. The process according to claim 3, wherein the ratio of milk fat/total fat is 0.32 or more.

5. The process according to claim 4, wherein the emulsifier is polyglycerol fatty acid ester composed of a saturated fatty acid.

6. A method for preventing photodegradation of an oil-in-water type emulsion comprising fat, nonfat milk solids, water, an emulsifier, tochopherol and rutin, comprising:

preparing an oil-in-water type emulsion comprising fat, nonfat milk solids, water, an emulsifier, 0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin,

wherein the fat is a non-milk fat, or non-milk fat and milk fat;

the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palimitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%;

the ratio of milk fat/total fat is not more than 0.95;

the content of nonfat milk solids is 1 to 14% by weight;

the amount of the fat ingredient is 15 to 48% by weight;

the emulsifier is free from an unsaturated fatty acid;

wherein the prepared oil-in-water type emulsion has photodegradation-resistance without prevention of photodegradation with packaging.

7. The process according to claim 6, wherein the photodegradation is caused by irradiating light from a fluorescent lamp.

8. The process according to claim 7, wherein the ratio of milk fat/total fat is 0.32 or more.

9. The process according to claim 8, wherein the emulsifier is polyglycerol fatty acid ester composed of a saturated fatty acid.

10. A process for producing an oil-in-water type emulsion for light-exposing food comprising:

mixing ingredients comprising fat, nonfat milk solids, emulsifier and water into a mixture,

pre-emulsifying the mixture,

pasteurizing or sterilizing the mixture, and

homogenizing the mixture,

wherein the fat consists of non-milk fat and the emulsion is a nonfat milk solid-containing oil-in-water type emulsion comprising 1 to 12% by weight of fat and 3 to 26% by weight of nonfat milk solids;

the ratio of the nonfat milk solids to the fat ingredient in the oil-in-water type emulsion is not less than 1 relative to 1 of the fat ingredient;

the non-milk fat has such a constituent fatty acid conposition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%;

the emulsifier is free from an unsaturated fatty acid;

0.04 to 0.5% by weight of tocopherol and 0.003 to 0.2% by weight of rutin are added to the oil-in-water type emulsion before undergoing photodegradation, and the oil-in-water type emulsion has photodegradation-resistance.

11. The process according to claim 10, wherein the oil-in-water type emulsion is an emulsion for blending use.

12. The process according to claim 10, wherein the oil-in-water type emulsion is an emulsion for blending into pudding, bavarois or jelly.

13. The process according to claim 10, wherein the photodegradation is caused by irradiating light from a fluorescent lamp.

14. The process according to claim 13, wherein the emulsifier is polyglycerol fatty acid ester composed of a saturated fatty acid.