`
`Eurepéisches Patentemt
`
`Eumpean Patent Qttiee
`
`fotee eurepeen des brevets
`
`
`
`
`
`(11)
`
`E? G 864 255 A2
`
`EURQPEAN PATENT APPLECATEQN
`
`(43) Date of puhiication:
`‘ififlfifngES Buiietin19§8i38
`
`(51) int Cit: A233 W015, A231. 1/0528
`
`(21) Appiication number: 98301?91.4
`
`(22) Date ettiiing: 11.03.1998
`
`(84) Designated Contracting S-etes:
`AT BE SH DE DK ES Ft FF? GB GR EE ET Lt LU MC
`NL PT SE
`
`Designated Extension States:
`AL LT LV MK Rt) Si
`
`(30) Priority: 12.03399? G 9705091
`
`(71) Appiicant: St. Eve! Limited
`Londan w12 7e?» (ee)
`
`(54) Waterweentinueus spread
`
`(72) inventors:
`o Gupta, Bharet Bhusheh
`Bath, Avert BM 4N6: (GB)
`9 Kssepis7 Steten
`Putnee, Bedterst MK-t‘t SEW ($8)
`a Atevisepeutes, Stefan
`15343 Aggie Paraskevi, Athens (GR)
`
`{74) Representative: Denieis, Jeffrey Nichetas et at
`Page White 8: Ferret
`54 Doughty Street
`Landon WC? N QLS (GB)
`
`
`
`A water-continuous spread which is substan-
`(57)
`
`tially geia’tin» es and which comprises 88-10094, by
`weight of a continuous aqueous phase and 042% by
`
`weight of adispersedfat phase, the co. .rinuous aqueous
`phase comprising 120% by weight based on the spread
`of a t'ructo—oligosaceharide with an average degree at
`poiymerization of 20-30, together With at ieast two other
`hydrocoiioid components selected irom pectins, starch-
`es, milk proteins, getling mattodextrins and xanthen
`gum, wherein, when cempressien anaiysis is carried out
`
`on the spread at 5’0 after storage at 5% tor at least 24-
`hours, using a cyiindrieai sample Qt 28 mm diameterand
`14 mm height, which is compressed to 10% of its engine!
`height at a constant rate of 08 min/see, a plot of stress
`(a) versus strain (E) shews a single shouider with no
`maximum stress, and a piot of the first derivative of the
`stress (a) as a iurietion of the ssmpte detormatien (D -
`measurahte as the distance in mm travelled by the com—
`pression plate) against the sampte deformation shows
`a minimum with avalue (G) equal to or grea’terthan zero.
`
`E?{3864255A2;
`
`Printed by Jews, 75001 PARIS (PH)
`
`

`

`Description
`
`E? [t 864 255 A2
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`1t?
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`20
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`40
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`The present invention reiates to IIvater—cohtinuous spreads suitabie for spreading on bread li‘I piece of butter, mar—
`garine or low tat spreads which contain hydrocotioids as a structuring agent, which have a very tow or zero fat content
`and which have soeciIIé :3'rheol-ogical properties
`
`Background to the invention
`
`Very tow tat spreads of iess than 109’otat by wei g'htnave apeareed on the market in the United Kingdom. These
`have usuatty contained a smail amount ot a trLIcto-oiigosacchardIe. InLIIIn as a source of dietary tibre the amounts
`eing too small to provide mLIIeh of a structuring eIIect. Inut.nI preteried as a source of diI‘I'etaiyibre as it supportsIthe
`growth oi beIIer’ioiat bacterIa such as BitidobacIerIum spp. In the gut.
`tIsis also known to use Inuiin asa" structuring agent in very iow tat watercontinuousssrpIeads In the presence of
`ot'eli I hydroocolloid structuring agents. though large amounts of inuiin are necessary.
`Ei-‘I A-0595546 and INCA—9405547 disclose spreads containing 10-50% by weight of an oligoiructose, ODS-3 0
`by weight ot‘ a biopotymer other than tigotructosey and less than 20% by weight at a tat phase. The exampies all
`contain 25—33% by weight of inulin.
`- t—‘I—B—DSDSOt 9 discloses spreads of more than 15% by weight at oiigotructose and O.t—7% by weight of fat, with
`the oiigotructose having an average deg r'ee of poiyrrierizatiori of 5-100. and the most preferred ievel oi oligoiructose
`being 20—50O% by weight The exam;:Ites att Cort''ain 33% by weight of Inutin.
`ERR-(3505020 discloses scIIea-ds ot a similar oorripositiorit.o thor‘e (3. EP ”80505919 I3ut additioriatly containing
`0. 45% by weight (31 mono-- or disacc:haric3'es. the preferred tilQrI(3" (3r dis~saccharlde t3eirIIg tactose. The Exarriples also
`actt:ontalri 33% bv weight of inLIIIn
`E. I-A-550521"i discioses spreads containing a. getting maltodextrin or starch treated to remove amorphous regions.
`InLIIIn and/or a gum, and optionaiiy a buttting agent. Preferred levets of components are0.5— 10‘" bvwweig It of getting
`I‘naltodextrin or starch. 10—2304 by weig 'II of inLItIn, ("I.t-2.0% by weIgI.t of a gum, 0—1 0% by weight of a t3I'iKing age..t
`and 5-155% by weight oi Iat. One example contains 20% byOweight ot inulih the other example CQIItai..Ing no iIIuiin.
`ERA-0548425 discloses spreads with a similar pomp sition to those of EP-AO"O5217 but with a waxy maize
`starch In addition to or in piace ot the getting maltodextrin orUstarch.
`Ei—‘J-A-057235O discloses spreads comprising 0-20% by weight of a tat phase and a continuous aqueous phase
`comprising a getting mattodextrin and an aggregate-tornIngp 'oet ina eous getting agent. and which have a piastic
`
`stress (op) to maximum stress ratio (Sp/6mm) of (195—10; the spreaadsn‘ay also contain 17°/II'by weight aresotuble
`vegetahiefihro.
`W0— A-940 9548 discloses spreads containing at toast 15% by we:ght oi fibre ingredients most preterabiy inuiin.
`aI'.Idwhichshowa srtess—stiain Ieiationshio.Iiitharnaxirnurristrresst(emanfO OI ~10C We ate strainitam_XIIoiC. 001—03,
`attad otastitstress (op) to maximum stress ratio (0,.pmm“) oiII.t—0.135.
`
`(3.8- B—2254 So5discl-oses spreads (3-:I3rr pris ing2 Stud"3913'ciy III
`ght o. starch and a wa ter-hinding system consiinnc;
`of 005-1. 5%-by w “"ht oi alciinate ar-d’“I3 I..I-o/;. by weight of getatiri. together with a sutiicient amountot a divalent metat
`
`ion source to stab-Iiize the v.Iater- binding system Ihe spread may oontainCI"40% by weighI of fat and 1-15% by weight
`oI vegetable fibre.
`spreads comprising 55-50% by weight of a tat phase and antactIieous phase contaitiming
`GSA-2280195 disctIos
`O 1":3095by weight :31 veg :Iab! 23 fibre and e thickening agent preferibi y 0.01 4% by weight of alginate: however the
`tat phase of these spreads must be the continuous phase.
`Jtigotructoses wIIIhehigh average degree of polymerization
`wo-A—seesess
`
`ve been disctosedy eg. in Mina-9501849 and
`
`WO—A»9503885 disctoses spreads at at least 7% by we gilIt preterabty 925% by weight of an oti gotructose with
`
`a weig.It average degree oi polymerization ot' at ieast 14, such that the GF1_4loligotructose molecu:'es comprise 0—89’
`by weight of the totai GF1_50 oligoiructose motecuies, and the spread has asotid fat content oftess than 10%by weight
`
`t‘i‘Iax)
`at 10°C. Thespreads showa tessstra'
`retationship with a maximum stress (omaX) 0108—50 tips at a stiain (s:
`MOI1 -0 5 anda ptastio stressWe' to maximum at Iess rati-o(op/JmaX)lot 0. 2G. 95.
`EP—A~05327?5 atso disoiosestoodsnoonteinihgtiuctose poiymers with high to very high degrees of polymerization,
`obtained by termeritatiori ot sugar or inutin with enzymes derived trorri rrioutds, though wateroontinuous very tow tat
`spreads are not disclosed.
`
`We have now found that it Is possible to malie wateroontinuou3 spreads wit-h a very low or zero tat (30.. I that
`contain very tow amounts of fructo-eligosaccharides, yet which have good taste and soreadabitity
`
`

`

`1t?
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`20
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`40
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`E? [i 864 255 A2
`
`The present invention provides a water-continuous spread which comprises; 88—10 % by weight ot a continuous;
`aqueous phase and 042% by weight of a dispersed tat phase, and which has specific rheologicai properties as set
`out beiow.
`
`The continuous aqueous phase comprises 19.6% by weight based on the spread ot a tructo—oiigosacchario‘e with
`an average degree of poiyrnerizatioi‘. of 20-30, together with at teast :wo- other hydrooolloid components selected from
`pectins, starches, rnitk proteins, gelling maitoo'extrins and xanthan gum. The spread is substantiaiiy geiatin-tree,
`m
`The present: invention further provides ; process for the preparation of the water-continuous spread, wherein the
`aqueous phase and the fat phase are prepared as separate phases, which phases are mixed to form an citin-waier
`emuision. and the emuision is homogenized, pasteurized, nartially copied. packed, and stored at low temperature.
`
`Rheotogicat Properties ot Spreads
`
`The rheological technique of compression anatysis (see ior exampie Dairy F-theoiogy: A Concrse Guide, Prentice
`JH, VCH Publishers, 1992) can be used to anatyse the stress/strain characteristics oi aii types of structured foods.
`When a graph ot stress vs. strain is piotted tor products under compression analysis, characteristic curves are produced
`for hydrocottoid gels, piastic dispersions, and very viscous soiutions.
`For the purpose of the present appiication, we wouio' define the characterising teatures of the stress/strain profits
`of piastic dispersions such as butter, margarines, low fat spreads or water—continuous spreads as follows :—
`
`the maximum stress (cm). which is the point where the stress goes through a maximum value,
`the maximum strain (cm), which is the strain at the maximum stress (om),
`the inflection point stress (or), which is the stress at the inflection point ot the curve where the stress goes through
`
`a minimum value following a sharp decrease at a st
`:in slightiy targer ti .an the maximum strain,
`
`the ptastic stress top}, which is the t3 ress at a horizontai or near-horizontal portion of the curve (plateau) a
`strain siightiy larger than the maximum strain.
`the ratio of the inflection point stress to the maximum stress (oiiom), and
`the ratio ot the piastic stress to the maximum stress (op/om) .
`
`
`
`This terminotogy is not the same as that used in the prior art (or in our discussion of the prior art above where we
`quote details as given), but it foiiows that oi Kasapis S, Aievisopouios S et at. (Gums and Stabilisers tor the Food
`industry 8, eds. Phiiiips GO, Williams PA and Wedlock DJ, iRL Press, 1 935 pp 195-205). it wiii be used trom this point
`onwards in this appiication.
`Using these definitions, the inflection point stress is characteristic of dispersions with a get—like character, which
`exhibit r sharp pattern of breaking without a horizontal or near horizontal region of piastic flow. The ratio of the intiection
`point stress to the maximum stress {Ur/5m) lies between (3.1 and 0.95. By contrast, tie ratio of the plastic stress to the
`
`itiaximum stress ties between 0.95 ‘no' to, and is accompanied by a change in the viscoeiastic response of the
`
`
`dispersion and the creation ol 8. pir
`o prc
`ie with a smooth shouider followed 2y a shaitow o'ip or a flat plateau.
`l-lowever the tact that there is stitt a decrease in the stress at a strain siightiy great gr than the maximum strain indicates
`that these dispersions still possess some get-titre texture.
`According to ERR-02.98561. where these teatures of stress/strain prot'ites are discussed in relation to water-con-
`tinuous spreads, the ratio of the inflection point stress (“piastic stress“ in their terminology} to the maximum stress (of
`cm) is preferably 0.2 to 0.95, more preferably 0.3 to 0.8 However, according to EPA-06722350, the preferred ratio of
`piastic stress to maximum stress for water-continuous spreads is 0.955 to H), which is characteristic oi products with
`improved spreading properties.
`We have now found t. at irrater—continuous spreads which have a shoutder on the stress/strain curve but which do
`not show a maxrmum stress, can atso be suitabte tor spreading on bread in place of butter, margarine or iowtat spreads.
`in tact they are superior to those which show a maximum stress on the stres"."strain curve. Since it is impossible to
`calculate any ratio tor these products, which have no maximum stress, we have detined a parameter C to detimit the
`range of products made according to our invention, which are suitabie tor spreading on bread in ptace of butter, mar—
`garine or low tat spreads.
`
`Rheotogioat Properties oi the invention
`
`7hon
`
`Spreads made according to the invention show characteristic compression curves similar to that given in Figure
`la (Exampie i). There is no indication of a get-like racture with a negatively sioping curve beyond the yield point. The
`piot of the first derivative of the stress as a function of sampie deformation vs sampte deformation tor the same spread
`U")
`is shown in Figure 119 This curve shows three distinct regions which are characteristic of the spread, of the invention :-
`
`

`

`E? [l 864 255 A2
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`1t?
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`20
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`Part AB is the portion ot the compression curve where the rate of increase in the stress is accelerating. in the first
`derivative piot it corresponds to the portion where do/dD increases rapidly to a peak.
`
`Part BC is the portion of the compression curve where the rate of increase in the stress is decelerating and as
`
`ymptoticail a; proaching a plateau, in the first derivative plot it corresponds to the portion Ihere do/dD falls to a
`minimum (point C).
`
`Part CD is the portion oi the compress‘on curve where the rate of increase in the stress accelerates again, reflecting
`the level of flow as the moving plate closes on the stationary plate; in the first derivative plot it corresponds to the
`portion where do/dD increases again.
`
`Point C is important because it enables a clear distinction to be drawn between spreads which show some gel~
`like texture and those which show purely plastic properties. A purely plastic spread produces a smooth compression
`curve with a shoulder in the middle part and with no apparent yield point that would create a curve with a negative
`slope. Curves oi plastic spreads wil theretore show values or’ do/dD :2 O at point C.
`in contrast spreads showing any
`gel-like texture produce compression curves with an identifiable yield poi it (cm) and a negative slope after the yield
`point, resulting in values of do/dD at poi. t C. that are negative. The stress/strain profile and the first derivative plot of
`a spreadable product oi the invention are also given in Figure 2 (Example 2}, and it is contrasted with the gel—like
`texture of products of WO-A-QGGSBSB (Comparative Example A) ir Figure 2. and oi products oi WO—A—%Ot849 (Corn--
`parative Example 8) and ERA—0596546 (Comparative Example C) in Figure ‘3.
`Spreads that contain gelatin rill not show purely plastic properties, due to the strongly elastic: character ol the
`
`gelatin gel, and will thus have a negative value at point C.
`
`.
`When compression analysis is carried out on the s. read according to the present: invention at 5°C alt -r stor
`at that temperature tor at least 24 hours. using a cylindrical sample ot 28 mm diameter and t4 mm height, which is
`compressed to 10% ot its original height (90% compression) at a constant rate oi 0.8 mm/sec. a plot of stress to)
`versus strain (a) shows a single shoulder with no maximum stress. When the tirst derivative oi the stress to) as a
`function r’the sample detormation (D - measurable as the distance in mm travelled by the compression plat at is plotted
`against the sample deformation (Le. do/o'D vs. D). the plot shows a minimum with a value equal to or greater than zero.
`C is defined as the value of do/dD at the minimum. It the stress/strain curve has shown a maxrmum stress greater than
`the plastic stress, then C.- is .iegatlve and the spread does not have the advantageous properties according to the
`present invention.
`The development ct structure in the spreads ot the invention takes place over time as shown in Figure 4a (Example
`3} . This is reflected in a steadily increasing 8 value in the first derivative plot from about 1.4 to 1.8 to 2.7 era/mm at
`”i. 2 and 7 days respectively (Figure 4b). Clearly products become firmer with time but remain within the acceptable
`range ior a spreadable product. Furthermore. ihe characteristic drop in the value of do/dD creates similar minima of
`rt
`0.06 0.01 and 0.15 kPajmm at point C ove
`his time span. This emphasizes the importance of point C since ‘
`ti
`
`onstrates that the development. of firmness with lime in the products of the invention does no alter their good spr
`characteristics
`
`40
`
`When the spreads of the invention are subjected to compression analysis under the conditions specified above
`after storage at 59$ for any period between 24 hours and 7 days. the plot of the tirsl derivative ot the stress to) as a
`function of the sample detormation against the sample deformation shows a dip wherein the value of do/o'D at point
`C is equal to or greater than zero. The spreads may have a C value up to 6 0 kPa/mm. Preferably the t": value of is
`0.0-1.0 kite/mm. more preferably the C value or’ is 00—13? lrfta/mm.
`
`Composition of the Spreads ot the invention
`
`The spreads of the present invention ar water—continuous dispersions comprising EB—tOO‘3/o by weight ot a con-
`tinuous aqueous phase and O—‘i2% by weight of a dispersed tat phase, wherein the continuous aqueous phase com—
`
`prises l—2C-% by weight based on the spread of a iructo—oligosaccharide with an average degree oi polyme
`ion of
`
`20—30, iogether w' h ai least two hydrocolloid components selected from pectins. starches, milk proieiris, geliing mal-
`todextrins and xanthan gum, the spreads being substantially gelatin-tree.
`Preferably the hydrocolloid components are selected from the tollowing :—
`
`7hon
`
`Cl.3-4.G% by weight based on the spread of a pectin which is either 0.34 3% by weight of a low—methoxy pectin
`together with 5040094) ot the stoichiometric equivalent of calcium ions. or rat-4.0% by weight of a dried cationic
`pectin salt. which when suspended in distilled water will swell to give heat-stable particles at a mean equivalent
`diameter greater than 106‘ pm,
`1.0-8 0% by weight based on the spread of a starch,
`
`

`

`E? [‘1 864 255 A2
`
`1. 5-7.5%; by weight based on thes'bread of a rr1iik orctei.-3
`8 ” ~41 %by we19ht based on the spread o1 a gelling rnaitodextrin. and
`O. 05—0. 2°“ by weight based on the sores-'3' r1 xanthan gum.
`
`11' present is selected from rr1iik tat, vegetable oits vegetable tats,
`The tat used in the tat phase c311'hr. so1eao‘ .
`animal tats. hydrogenated vegetable oils, hydrogena1ed tish cite or mixtures 01' any 01' the foregoing oils or tats. The
`fattori‘ats used may have beensubjectted toa suitabie interesteri’fication or fractionation treatment. it miik fat is used.
`it may be in therorm of butter butteroli, anh"dr-ous milk tat fractionated mlik tat. cream, concentrated cream, or a
`mixture thereof. 11 vegetable oils or hydrogenated vegetable oils are used, they may be selected trom any or' the veg-
`etabte oits normaity used in the manufacture of margarinesand low fat spreads. Typicai vegetabie oiis are rapeseed
`oit. palm oil, soya oii. sunflower 011, and mixtures thereof
`Preterabiy the amount 01‘ tat present in the spread is lesshan 10.5% by weigh11, more preterabty in the rangeE
`1075% by weight.
`in order to ensure the adequate dispersion or' the fat in the aqueous phase it
`is nece sary to
`homogenrse the emuision so that the tat is in the term of droplets oi 1.1.1 ~05 um diameter, preterabiy 010 5-22.0 pm
`diameter.
`
`Optionaiiyan emulsifier may be used to hate in maintaining the dispersion of the tat. The concentration 1 he used
`wouid be wei1 known to the skilled person.
`The trrruco—oiigosacchar-Ede used 1n the spread must have an average degree of polymerization of 20—30. This is
`requireddotc-orovide the necessary degree (31 structure in the
`ad and to:md the woes-1.1111313 o1 sweet or other
`unwantectdtastes.
`
`Pref-era1113inhe arrtount o1‘ 1ructo-oiiqosaccharide is 11333 than 15% by weight, more oreferabiy'1135s than 9 or 10%
`by we 1-:;h1 and most preterabiy':ess than 7% by weigh1.The fru(21-13-oiigosaccharide's suitabi1y aniriulin derived trorri
`chicory or any other suitable plant materiai. suitable inuiins are those marketed under the trade names Ftattiline HF:
`
`Frutatit X1..6 Frutatit Ext- and Fibruiine 1..C.
`The'10y—methoxy pectin usabie inthe spreeao' s otthetype normatly available in the market underthat designation.
`Preterabty‘he amount of low-me1hoxy pectinisu’u‘
`to t. 09’ 'oyweight. The caicium ions requi1ed to geithe low-methoxy
`pectin may be crowded by any suitabie food grade catcium source, tor exanipte a satt, such as calcium chtoride or
`calcium iactate or a mitk product.
`11 a calcium sait is used preferably it is caicium lactate. Preterably the amount of
`1
`calcium ions used is that amount that issut‘t1cient to supp!y 75—100% of the stoichiometric equiyateent of the amount of
`low—methoxy pectin that is used. The amount or' caiciurn requ1red for stoichiometric equival enc .an easilybe worked
`out by the skiiied person.
`-1».
`As an alternative tot1e use of a iow—methox‘i pecti.1,aadried catio.1icr‘sait o a high—methoxy pectin may'as used,
`such as theproduct marketed underthet.rade namee81 endid This type of pectin sait whenssuspendedin distitled water.
`will sweii to give heatstatute parti‘les 01 a mean equiv ent diameter gre 1er than 100 pm. P1e1erably the amount 01
`dried cationi' pectin saltis 1.137512%5 by weioht.
`
`l starch oremodified starch The starch may come from any
`1he starch usabte in the spreadmay be a natur'
`<uitable source for exarnpie wheat. rice.potatoes tapioca corn or waxy maize. Examoies o1 suitabie modified starches
`include acetyiated distarc.hadipate acety1ated distarch.phosphate. and h1ydr‘oxypropyi d'starch phosphate. Maitode):--
`
`t1ins otherthan getting imaltodextrins are not s11 itat‘3113 for use in the sorea1's ot the invention. and are therefore excluded
`trom the definition of starch Preterabiy.he amount 01 starch used is 1.5113 7. 5% by weight more oreferabiy.515 0%
`by weight.
`The m1tk protein usabiein thespread may be any 1orrn of miik protein. but preferably buttermiik powder or skimmed
`milk powder are used as sources o1 miik protein. Other suitabie sources or' milk protein thatrnmaybe used include
`buttermiik concentrate skimmed miik concentrate. whote mit'.1: powder. whote mittt concentrate wheyprotein concen—
`trate, whey protein isoiate. sodium caseinate, or a mixture of caseinate and whey proteini n 31ibstantiatty the same
`proportions as they occur in milk. The term concentrate in the above is intended to encompass any known method o1
`concentration inciuding uttra—fiitration, reverse osmosis evaporation. and acrdification tottowed by “operation. The
`amount oi mitk protein used wiit vary depending on whet 1er or not starch or getting maltodextrin are present. 11' there
`is no stareh or rnattodextri r11resent in the aqueous phase the amount 01 rniik protein. usedIs pieierabi y 3."5 to 5.5%
`by weight.
`11' starch ()1 getting rriattodextrin aie present in the aqueous phase-. the totat amount C11 rr1iik protein plus
`starch or o1 milk protein plus getting rrialtodextr'in is preter‘abiy 2. 5 to 15% by weight.
`The gelling maitodextrin usabit.3 1n the spread may be any mattodextrin that gets. butitis pr'eierabty one that i"
`abi e to be used asa tat substitute A getting rr‘altodextrin is defined as one with a Dextrose Equivavatent (DE)- ot <: 10.
`Preter'abiy the amount of getting rnaltodextrin used is 10 to 12% by weight.
`A tunction oi the stanthan gum usable in the spread is to increase the viscosity ot' the aqueous phase to heip
`stabilise the dispersion before the geiaticn of the main structuring agents (tructo-oiigosaceharide. tow-methoxy pectin.
`starr‘en mi:kprotein. gelling maltodext rin') Thistunot ion 1 watt known in the manutacture otspreads and other products
`Preteerabiy the amount of xanthan gum used1s11.1~..."1s°/(. by weight.
`
`111
`
`m
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`

`

`E? 0 864 255 A2
`
`Other components normatt‘ found in very tow tat spreads may also be present, such as preservatives. tor exampie
`sorbic acid or its satts, sait (sodium chloride). coiourings, tiavourings and vitamins. These are used at the concentrations
`typicaiiy used in such products, which are weii known to the skilied person.
`The invention wiil now be described in further detait, by way of exampie onty, with reierence to the accompanying
`drawings and toiiowing Exampies.
`
`Preparation of the Spread
`
`1K?
`
`20
`
`m
`
`The process used to prepare the spreads of the invention invoives preparing separate aqueous and tat phases.
`mixing the aqueous and fat phases to form an oil-tn~water emuision, homogenizing the emutsion, pasteurizing the
`emutston and paniatiy cooiing it, packing it, and storing it at tow temperature to allow the structure to develop.
`to prepare the aqueous phase, all the water-scittbie dry ingredients in the tormutation, except the calcium source
`nd rniik. protein, (eg. trucio-oiigosaccharide, iow~methoxy pectin, starch. getting maitodextrin, xanthan gum, preserv-
`ative, salt, tiavouring, water—solubte colouring) are reconstituted in water at a temperature ot 55-85%? with agitation.
`When the watersoiuhle ingredients have fully dissolved, the temperature is reduced to 55—60% and the pH o the
`aqueous phase is adjusted to 5.4 using 4 % v/v tactic acid, with continuous mixing. The calcium source and/or rniik
`protein,
`if present, are reconstituted in water separateiy from the other water-sotubie ingredients and are combined
`with the remainder of the aqueous phase immediately before the addition of the fat phase. Attemativeiy they may be
`added as dry ingredients with agitation to the remainder oi the aqueous phase, and the tat phase added irnrnediateiy
`they have fuiiy dissolved.
`The fat phase is prepared by mixing and heating the tats or cite together with the iateolu'oie ingredients (cg. tat-
`
`soluhie colouring amuisti' 3r, vitamins, tiavouring) to a temperature of Sir-60°C . The fat phase is then added to the
`water phase with continuous 2‘ "ation untit they have tuiiy mixed to torrrt an coarse oit—in-water emuision.
`
`The emulsion is then pumped through a homogenizer at a pressure of 21-70 MPa, proton 'oty at a pressure of
`21—35 MPa. before being transferred to either a plate pack heat exchanger or a swept sun'ace heat exchanger, where
`it is heated to a temperature ct 95-1 20°C , before being cooled to 5~75°’C.
`the spread is then cold-titted or hot-tilted into suitabte packages, eg. tubs, which are seated and stored at 2-5“C
`to atiow the structure to devetop tutty. Softer versions ot the spread h ve a texture that is squeezable or pumpabte,
`and may therefore be packed in such packages as squeezahle hotttes. cottapsibie or soueeza'oie tubes, and pump~
`action hotttes.
`
`Exampies
`
`Aii ot the ioitowing Exampies were made by the process outtined above, For each exempt the ingredients of the
`spread are given, together with the vaiueis) of C and a reference to the Figure containing the curves oi stress vs.
`deformation and of do/dD for that examoie, Several comparative exarnpies from known compositions are also given.
`
`Examgie 1
`
`40
`
`Fat Phase :
`
`Rapeseed o'
`
`99,5794;
`
`Flavouring
`
`Coiourtng
`
`O. 339/;
`
`0.10%
`
`to 100%
`
`12.0%
`
`100% of stoichiometric equtvaient
`
`7hm
`
`Water
`
`

`

`E53 [‘1 864 255 A2
`
`A b
`
`pread :
`
`
`
`Examgie 2
`
`Fa! Pha. {‘
`
`‘
`
`'
`
`Spread
`
`Inuiin (Raftiiine3i-1P)
`
`Low—methoxy Pectin
`Caicium ions
`
`aiiodextrin {C"‘O1906)
`Sodium Chloride
`
`Water
`
`’
`
`,0
`
`C241,
`
`: 0.25 kPa/‘mm — see Figure 2
`
`
`
`ciu qions
`Bu11ermIiik Powder
`
`‘1fiu% of stoichiometric equiva:'th
`18.0%
`
`
`E,FED.
`15:6
`7 '530
`
`
`024;.... (3.06 kPa/mm
`048;...
`: 0.01 kPa/mm
`07d : 0.16 kPa/mm - see Figure 4
`
`Examgie 4
`
`F231 Phase : aa for Exampie 1
`
`Spread :
` i..IJiin (1313111111 he HP)
`i..<3w--ri1r31hoxy Pec1in
`1.0%
` ,aic:‘LJTTI ic3n<;100°/a of :510ichiomeiri-z: eqi'i 'aient
`uttermiik Powder
`18. 0”“1'0
`
`1.0%
`
`
`
`
`
`Fai Pnase
`
`Water
`r‘42.
`
`
`10.0”“10
`
`to 100%
`
`: 0.0 kPa/‘mm - see Figure 5
`
`1K?
`
`20
`
`40
`
`7hm
`
`

`

`Examgie 5
`
`E? 0 864 255 A2
`
`Fat Phases; : as; for Exampie 1
`
`
`
`to 100% .02 kPa/mm - see Figure 8
`
`Fat Phase : as to Example 1
`
`Maltodextrm
`
`Sodium Chloride
`
`Fat Phase : as for Exampie ’i
`
`inuiin (Raftiiine HP'
`
`Sodium Chioride
`
`Fat Phase
`
`Water
`
`.
`
`Crah : O 87' kPa/mm _. ssee Fit are '1’
`
`Examgifie 6
`
`Examgie 7
`
`m
`
`m
`
`

`

`Examgie 8
`
`1K?
`
`Examgie 9
`
`20
`
`Examgie 10
`
`40
`
`7hm
`
`E53 0 864 255 A2
`
`Fat Phase : are for Exampie 1
`
`Spread :
`
`
`
`iriuiin (Rahiiine HP)
`
`
`Low-methoxy Pectin
`Caicium ions
`
`
`Water
`
`9.0%
`
`0.8%
`
`106W,0 of stoichiomeiric equivadiam
`
`Starch (Novaiose)
`Xenihan (3er
`
`Fat Phase
`
`2 5%
`0.1%
`
`5.0%
`
`Water
`0245..
`
`to 100%
`.
`: 0.1 kPa/mm — see Figure '3
`
`Fai Phase : as for Exampie 1
`
`Sodium Chioride
`
`Xamhan Gum
`
`Fai Phase;
`
`2
`
`Hydrogenated Rapeseed Oil
`
`Hydrogenated Paim Oii
`
`Colouring
`
`u. %
`
`5 0/0
`
`
`-qUi‘Ja|€3r“-E
`
`Sp read
`
`irmiin (Rainniiine HP)
`
`Lmu-methoxy Peciiri
`1"
`Vaicflum ions;
`
`Staicr-((Novaiose)
`Xaraihan Gum
`
`I.)7‘94 of sioichi-ometric
`
`

`

`E53 0 864 255 A2
`
`07% : 0.0 kPa/mm — see Figure 11
`
`Fat Phase: as for Exampie 1O
`
`[nulm (Raftiime HP)
`
`.
`
`Caicium 10115
`
`190% of stoichiometric equivaient
`
`Starch (Hemyrise AC.)
`Fat Phase
`
`Water
`
`' 12
`
`5
`
`10
`
`Examgie 11
`
`EKEEE‘EEEJZ
`
`20
`
`so
`
`3:
`
`40
`
`45'
`
`50
`
`55
`
`
`
`Phase: as for Example 10
`
`Inulin (Haiti Eine HP)
`
`Low-methoxy Pectin ’3’—1.°/o
`
`Ca!13113n ham;
`
`0/2. of 312311311101netric equ: va:'em
`
`Water
`
`10 100%
`
`C72,} : (3.25 kPa/mm - see Figure 13
`
`Examgie 1‘3
`
`i
`
`
`
`L0ON- meIhoxy Pectn
`
`1.0%
`
`Caicium ions
`Buttermiik Powder
`
`1’0% of stoichiomemc equwa:'ent
`15.0%
`
`Fat Phase
`
`2.5%
`
`Cw"_ 0.31 kPa/m. » see Figure 1
`
`i
`
`:
`
`1C!
`
`

`

`Examgte 14
`
`E? 0 864 255 A2
`
`Fat Phases; : as; for Exampte 10
`
`Ihulirt (Raftiiine HP)
`
`Low—methoxy Pectin
`
`Calcium ions
`
`100% of stoichiometric equivalent
`
`C724h : 0.37 kPa/mm - see Figure 15
`
`Fat Phase : as for Exampie ’10
`
`
`
`
`i Catcéum ions
`i Buttermiik Powder
`
`i Fat Phase
`
`100% of stoichiometric equivaient
`
`18.001“
`
`5.0%
`
`to 100%
`i Water
`.
`adh
`' ...............;;;.............................................‘;................................................-
`i
`Cm
`: C106 kPa/mm -- we Fi ure 1%
`i
`
`
`
`64%.: 1.75 kF’a/mm ~ see Figure 17
`
`Fat Phaete : as for Exampte 1C1
`
`Inulin (Raftitihe HP)
`
`Calcium to s
`
`100% of steichiometric equi atent
`
`Starch (Instant Ctear Gel)
`
`Maltodextrin (0’0“: 90$)
`Fat Phase
`
`.2
`
`: 1.84 kF’a/mm
`
`Examgte 15
`
`Examgie 15
`
`1K?
`
`20
`
`40
`
`7hm
`
`Comgarativa Examgte A
`
`This was: made according to Example XVE of WQ-A-QBOSSSS and had the tottowing composition :
`
`Oligofructose DP 27.5
`
`11
`
`

`

`E? 0 864 255 A2
`
`r-i-
`
`to 100%
`
`i
`
`1K?
`
`l
`
`20
`
`40
`
`7hm
`
`centains getatih. The oiigoiructose used is one with a iairiy high degree oi peiymerization, but a large amount is still
`reduired to provide structure in the spread.
`
`Comgerative Examgie B
`
`This was a 45% solution oi Ftattiiine HP. which we believe to be the product of WQ-Au 9601849. This showed strong
`gei—iike properties. with a large negati e value for C.
`{34% : --'3t5 kPa/rnm - see Figure 3
`
`Cemearative Exampie C
`
`This was made according to Example 2 of ERA—0596546 and had the iottowing composition :
`
`
`
`This exampie show some gei—tike characteristics as it has a negative vaiue tor C. which is to be expected as it
`
`eorrta “ gelatin. The inulin used is not one with at mph average degree of polymerization and sonsequentiy a large
`amount is needed to provide structure in the spread.
`
`tmgertanee of Fructo-eiigosaechatide of High Average Degree of Peiymerization: Comparative Examgiee {3 tr:
`(’3
`
`J
`We believe that the tructo-oligosaccharide with high average degree at polymerization has an important roie in
`
`theory. we believe that it does this by "diluting“ the strong eiastic gels formed by the hydrccolioids present, so that a
`purely plastic texture is created in the spreads. This can be demonstrated to ' reference to Figures 12 and “i
`and to
`Figures 13 and 19.
`The 5% fat spread of Example 11 {Figure t2) contains 0.8% tow—methoxy pectin, 2.5% starch. and 9.0% inuiin.
`which together impart piastic properties to the final product. with Ci7d ::: 0.0 kF‘a/rrim. Figure 1?? refers to a product made
`in Comparative Exampie D with the same serripcsitiort as Exarnpie t r except that there is no inuiin preeent, The stress
`deformation profiie of Figure 18a resernhies the gel-tike tracture ot a sirnpie pectin get with (Si/Gm :2: 3.52. and shows
`that the starch by itseit has littie "diiuting" etteet on the strong etastic character of the pectin Consequentiy, the first
`derivative pic-t in Figure “iSb shews a negative C value. with C 24h :::-251
`in Exa. pie .2. (Figure 13) the 2.5% starch ot Exampie 11 is rep-taped by 18.0% skimmed rnitk powder. without
`attesting the rheologicai properties of the spread {th 2: 0.25 trPa/mrn). i-lowever. in Comparative Exampte E, removai
`of the inuiin again resuits in a get-like structure, with oy‘dm ::: 0.94 (Figure 19a) arid a. negative C vaue: C72h :: -0 68
`(Figure 19b), The pectin dominates over the milk protein, creating a continuous eiastic matrix, which can only be
`transformed into a purety ptastic product when diluted by the inutrn. The importance of the inuiin is emphasized by the
`tact that the spread of Figure 19 contained ":t‘rOO/O tat) rather than the SIP/o used in Exampie 12. yet the pectin still
`dominates the system.
`
`12
`
`

`

`E? Cl 864 255 A2
`
`The importance ot the high average degree of poiymerization ot the tructopligosaccharide can be shown by corn—
`par'ing Figures 12 and 13 with Figures 20 and 21. Figures 20 and 21 refer to variations of Ex