MXPA96003229A - Compositions of dressing for salad without content and with low gr content - Google Patents

Abstract

The present invention relates to a salad dressing composition without content and with low fat content includes an aqueous continuous phase containing a system capable of emptying semi-gelled comprising a methyl ester of galacturonic acid amidated with a degree of esterification of less than 55%. cent (LMA pectin) to replace part or all of the fat, in order to produce a salad dressing that has organoleptic characteristics that mimic the salad dressing

Description

"COMPOSITIONS OF DRESSING FOR SALAD WITHOUT CONTENT AND WITH LOW FAT CONTENT" The present invention relates to salad dressings without content and with low fat content and the processes to prepare them. Today's society is becoming more aware of health and weight with a large portion of the population having a growing desire to feel and look better. One of the main ways for people to become healthier is for them to have their weight under control. By reducing the amount of calories consumed in a day, it will allow a person to lose weight and, therefore, help that person to become a healthier and more vibrant individual. A large portion of the calories a person consumes is associated with the amount of fat that is consumed. Therefore, reducing a person the amount of fat consumed in a day, will inevitably reduce the amount of calories he consumes and, therefore, lose weight and become healthier when combined with a physical program of adaptability. Not only will the person feel better about themselves, but they will improve their health by improving their cardiovascular functions. Consequently, a new complete market has emerged for products without content or low fat content. Low-fat, low-content foods are synonymous with low-calorie foods that have been recommended extensively as a diet to control excess body weight. One of these foods is the dressing for low calorie salads. In general, salad dressing is an emulsified semi-solid product made from vegetable oil (s), an acidifying ingredient of vinegar or diluted vinegar optionally mixed with citrus fruit juice, such as lemon or lime, a starchy paste and an ingredient containing egg yolk, such as liquid egg yolks, frozen egg yolks, dried egg yolks, whole liquid eggs, frozen whole eggs, dried whole eggs or any of the ingredients mentioned above with liquid egg white or egg white frozen Other optional ingredients may be added to the salad dressing, as long as it does not impart to the salad dressing a color that simulates the color imparted by the egg yolk. Salad dressing contains not less than 30 weight percent vegetable oil and not less than the egg-containing ingredient that is the equivalent of 40 percent by weight of liquid egg yolks. In the United States this definition of salad dressing is disclosed by the Food and Drug Administration, HHS, Section 169.150 of 21 CFR, Chapter 1 (4-94 Edition). Salad dressing, and salad dressing-like dressings typically contain large amounts of fat in the form of vegetable oil (s). More recently, increased interest has been shown in oil-free salad dressing or that referred to in the art as pourable dressings. In order to fill the right to be free from fat, the products must contain less than 1.67 percent by weight of fat, that is, 0.5 gram of fat per portion of cuharada (30 grams). Despite the foregoing, predominant problems are associated with the production of acceptable salad dressings that are free of fat or of low fat content, including the need to impart a creamy flavor sensation associated with the high fat content of the actual salad dressing. . U.S. Patent No. 4,129,663, discloses a volatile salad dressing containing a mixture of xanthan gum and pectin as stabilizers.

U.S. Patent No. 5,137,742, discloses an approach for producing a low-fat, nonfat dressing composition using uncooked and non-gelatinized rice starch with a specific particle size. The publication of European Patent Number 441, 495, discloses the manner in which an emulsion based on an aqueous phase containing gel-forming agents, such as agar, gelatin, pectin and / or carrageenin can place a part of the triglycerides normally present in the mayonnaise or dressing. for salad The oil phase must contain an emulsifier. Another approach to producing a salad dressing with low fat content is disclosed in European Patent Publication Number 558,113, which discloses an oil in water emulsion per tablespoon with an aqueous phase containing microgels, with an equivalent diameter medium of less than 100 microns. The aqueous phase is based on a gelling agent, eg, pectin, and during temperature grading, chemical shear is applied to the product in order to obtain microgels. Yet another approach to producing a salad dressing with no or low fat content is disclosed in U.S. Patent No. 5,324,531, which discloses a salad dressing without content or with a low oil content using carbohydrate gel particles of Non-spheroidal shape that have specific size dimensions. The fat substitute is prepared by producing a gel and then, by shear, disintegrating the gel into well-defined gel particles that simulate emulsified products such as mayonnaise, salad dressing, yoghurt and spreads. There is still a need in the food industry for an improved fat-simulating substance to produce a salad dressing with no or low fat content that still has the organoleptic characteristics that mimic the actual salad dressing. The approach of the present invention is to use methyl esters of amidated galacturonic acid with an esterification degree of less than 55 percent (which will be referred to below as "LMA Pectin") to replace some or all of the fat in order to produce a salad dressing that has organoleptic characteristics that mimic the actual salad dressing. The present invention is directed to a salad dressing composition without content or with a low fat content comprising a continuous aqueous phase containing a semi-gelled system comprising at least one pectin with a degree of esterification having a upper limit of 55 percent and a lower limit of 5 percent, and a degree of amidation that has an upper limit of 50 percent and a lower limit of 0.05 percent, crosslinked with a polyvalent cation and a fat phase that has a fat content with a lower limit of 0 and an upper limit of 35 weight percent. It has been found that the use of the LMA pectin to replace all or part of the fat in the salad dressing compositions makes it possible to obtain a smooth, semi-homogeneous, hollow-able texture that resembles a high-salad salad dressing. grease; in this system, proteins such as egg yolk, egg white or milk proteins, such as caseinate or a whey protein concentrate can also be emplaced with the LMA pectin. In accordance with this invention, salad dressing without fat content (ie, from 0 percent to 1.67 percent fat) or low fat content (ie, less than or equal to 35 percent fat) You can get a fat content of 0 percent to 35 percent with a pH within the range of 4.8 to 3.1. Salad dressing by definition is an oil-in-water emulsion; When the oil level of the system is lowered, the viscosity also decreases. In order to counteract this loss of viscosity, stabilizers have to be used to control the water phase. The LMA pectin can be used alone or in combination with other stabilizers in order to control the water phase or texture of the salad dressing. While it is necessary that a certain amount of the LMA pectin be present in order to obtain the desired texture in the practice of this invention, it can be used in combination with other hydrocolloid stabilizers, as will be discussed below. The stabilizers used in this invention are hydrocolloids (ie, natural and synthetic polysaccharides) and include gelling agents (which form gels and provide viscosity) and thickeners (which only provide viscosity). In other words, hydrocolide means all stabilizers that have a gelling and / or thickening effect. The LMA pectin used in the present invention must be gelled / semi-gelled in the system, which is usually achieved by the addition of a cation such as calcium. Calcium is preferred because there are several natural sources of calcium in salad dressing systems; for example, protein and water usually contain calcium. However, if needed, calcium can be added to the salad dressing system as a salt in order to increase the level of calcium. A sufficient amount of cation or calcium must be present in the salad dressing so that the pectin can form a volatile gelled / semi-gelled texture. If a small amount of calcium is present, the crosslinking will not occur and a very low viscosity is obtained. On the other hand, if too much calcium is present, the crosslinking will take place at a very high temperature so that during cooling and mixing of the gels the texture will disintegrate. This means that the final texture will be too liquid for a salad dressing that is emptied per tablespoon. If too much calcium is present, a sequestering agent is recommended in order to bind a certain amount of calcium in order to avoid this disintegration of the texture of the salad dressing. The total level of calcium or other cation in the final dressing system should be 10 to 1000 parts per million (ppm). At least one cation must be present in the system, which may be calcium or another cation. The example of the cations are calcium, iron, magnesium, zinc, potassium, sodium, aluminum and manganese and mixtures thereof. Calcium, iron, magnesium and zinc are preferred as di- and trivalent cations with calcium being especially preferred.

In accordance with this invention, the LMA pectin is a special type of pectin having an upper limit of degree of esterification (DE) of 55 percent, preferably 45 percent and more preferably 38 percent. The lower limit of the degree of esterification of the LMA pectin is normally 5 percent, preferably 10 percent and greater preference 15 percent and especially preferred 20 percent. The amidavion (DA) grade of this AML pectin has an upper limit of 50 percent, preferably 40 percent, most preferably 25 percent; the lower limit of the degree of amidation is usually 0.05 percent, preferably 10 percent, particularly preferably 13 percent. The LMA pectin solution is preferably heat treated in order to ensure complete hydration and also the optimal utilization of the pectin. Pectin can be mixed with starch if a thick suspension of starch is required during production. The pectin alone or together with the starch can be passed through an emulsifying unit, such as a colloid mill, or the pectin solution can be passed without any shear stress. The pectin solution can be mixed with the other main ingredients in several different ways. At present, the production of salad dressing with full fat content is carried out with an emulsifying equipment. The main reason for the emulsification is to ensure an oil droplet of uniform size in the water phase. Therefore, fatty products can not be produced without emulsification equipment. The main function of the pectin is to form a soft semigel / volatile texture in the final product. This function does not require a high shear in order to obtain the desired texture. The function of the LMA pectins is that they react with the cation and form a soft gel or provide viscosity in the final product. The LMA pectin, if desired, can be mixed with other stabilizers or hydrocolloids in order to control the characteristics of the gel structure of the LMA pectin. The LMA pectin can be mixed with other gelling agents, such as agar-agar, carrageenin, alginate, gellan gum, xanthan gum, starch (modified or native) or other types of pectin, such as pectin HM (HM means high content of methoxy) and LMC pectin (CML means low conventional methoxyl content). Suitable thickeners with which the LMA pectin can be mixed include starch, modified starch, locust bean gum, guar gum, gelatin, xanthan gum, propylene glycol alginate, karaya gum, microcrystalline cellulose, carboxylmethylcellulose (CMC), methylcellulose, gum arabic, ghatti gum, karaya gum, tragacanth gum, furcellar, curdlan, inulin or mixtures thereof. Using the LMA pectin as the stabilizer, only small amounts of the LMA pectin are required in order to form a homogenous semi-homogeneous, volatile mixture in the salad dressing. The LMA pectin is versatile in the system because it can replace proteins in the formulation. Therefore, using the LMA pectin in the salad dressing, the stabilizer system is very efficient as well as having the property of improving the texture, taste sensation and flavor. A small amount of the LMA pectin is needed in a salad dressing to produce the desired results; the lower limit of the required amount is about 0.05 percent and the upper limit is about 2 percent by weight. In accordance with the present invention, the amount of water used in the composition is less than 95 percent by weight, more preferably between 15 percent and 40 percent. The amount of water present in a salad dressing composition will depend on the salad dressing manufacturer because the different stabilizer systems can either raise or reduce the total amount of water in the system and still obtain the desired organoleptic properties. An acidifying ingredient such as vinegar should also be present in an amount of about 0.005 percent to 15 percent by weight, preferably from about 2 percent to 10 percent by weight. Instead of vinegar, either completely or in part, it is possible to use other edible acids, such as citric acid, adipic acid, phosphoric acid, acetic acid, ascorbic acid, fumaric acid, tartaric acid. malic acid, gluconic acid, succinic acid and the like; You can also use juices, such as lemon, lime, grapefruit, onion and garlic. However, the vinegar is especially preferred. The salad dressing composition of the present invention is preferably fat-free. In accordance with FDA requirements, fat-free salad dressing may contain up to 1.67 percent fat and still be classified as fat-free. The low fat salad dressing composition of the present invention may contain up to 35 percent fat and still be classified as a low fat salad dressing. The preferred upper limit of the fat phase in the present invention is 30 percent, most preferably 20 percent. The lower limit of the fat phase is 0 percent. In accordance with the present invention, egg yolk-containing ingredients, such as liquid egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs or any one or more of the aforementioned ingredients that are listed above With liquid egg white or frozen egg white, an amount up to about 5 weight percent, preferably up to about 3 weight percent, may be added, this being referred to the dry weight of the ingredients. In accordance with the present invention, suitable seasonings for imparting distinctive flavor characteristic salad dressing composition can be added of course. These ingredients are optional and are added by the manufacturer to produce the desired palate effect (taste). The salt may be included, as desired, in an amount up to about 3 percent, preferably, about 2 percent. Still additionally, nutritious carbohydrate sweeteners, spices or natural flavors as long as they do not impart to the salad dressing a color that simulates the color imparted by egg yolk, monosodium glutamate, crystallization inhibitors (such as oxiestearin, lecithin or polyglycerol esters of fatty acids) and sequestering agents.

Calcium disodium ethylenediamine tetraacetate (EDTA) and / or disodium EDTA are examples of sequestering agents or preservatives that can be used in salad dressing compositions. Dairy products can also be used together with the LMA pectin to produce an excellent salad dressing. Dairy products can be cut milk, cultured cream and different milk proteins. The tomato-based products can also be used together with the LMA pectin, such as tomato paste or sauce or a tomato material. The edible fat or oil used in the present invention when desired may be corn oil, soybean oil, cottonseed oil, sunflower oil, rapeseed oil and the like. In the process for producing the salad dressing composition of the present invention, the pectin LMA is preferably added to the water phase together with other stabilizers and / or thickening agents, if desired.

The water phase is optionally thermally treated in order to ensure a good solution of the rubber system. The aqueous rubber phase can now either be mixed with the oil phase and the acid and then emulsified, with the aqueous rubber phase being mixed with an oil plus an acid phase which could be emulsified beforehand. In accordance with the present invention, LMA pectin as an ingredient in the fat-free or low-fat salad dressing composition of the invention provides unique properties since it has both fat-like properties and the desired texture. The texture of the final salad dressing can be evaluated by a number of different methods. The following methods were used to evaluate the salad dressing products of the examples: Viscosity; Measure to Brooklfield (RVDVII), Heliopath, 0.3 Revolutions per Minute, spindle E, Program S95. Elastic limit: Measured by Bohlin CVO. Stress sweep test, parallel plates with a diameter of 40 millimeters, space of one millimeter, temperature of 20 ° C, sweep time 100 seconds, 50 steps, sweep, starting effort 0.06 Pa, final effort 300 Pa. The elastic limit it is the point where the material undergoes deformation through an increase in effort. In other words, effort less than the static elastic limit temperature will not deform the material. Stress levels above this elastic limit temperature will deform the product. G ': Elastic Modules / Element, measured by Bohlin CVO. Effort sweep test, frequency of 1Hz, 50 steps, space of 1 millimeter, parallel plates with a diameter of 40 millimeters, temperature of 20 ° C, initial effort of 0.1 Pa and final effort of 1000 Pa, of equilibrium. The elastic moduli / element is the component in phase of the oscillation stress performance with a determined oscillatory deformation input. In other words, G 'expresses the gelled / elastic texture in a given material. These properties are achieved by using the LMA pectin in the preferred salad dressing composition as follows: from 0 percent to 5 percent protein (eg, gelatin whey protein concentrate, caffeinate, milk powder) skimmed milk and powdered milk), from 0.05 percent to 2 percent LMA pectin, from 0 percent to 20 percent other stabilizers (eg, xanthan, guar gum, locust bean gum, starch, starch modified, CMC or other cellulose derivatives, carrageenin, alginates, gellan gum, pectin HM and LM pectin), from 0 percent to 30 percent carbohydrate (eg, maltodextrin, corn syrup, sucrose, fructose and lactose), from 0 percent to 20 percent sugar, from 0 percent to 30 percent of dairy products (eg, milk, cut milk, crops, natural cream or cultured milk), from 0 percent to 30 percent seasonings (eg, salt, spices and monosodium glutamate), from 0 percent to 50 percent tomato-based products (eg, pasta or tomato sauce), from 0.005 percent to 15 percent of edible acid (e.g., vinegar, adipic acid, citric acid, phosphoric acid, lactic acid, acetic acid, ascorbic acid, malic acid, succinic acid, gluconic acid, tartaric acid, fumaric acid, lemon juice, lime, grapefruit juice, onion juice, garlic juice and a mixture thereof), from 0 percent to 35 percent oil or fat, from 0.001 percent to 2 percent calcium or magnesium salts (v .gr., calcium chloride, calcium acetate, monocalcium phosphate, calcium lactate, calcium gluconate, calcium sulfate, calcium citrate, calcium tartrate, dicalcium phosphate, tricalcium phosphate, calcium carbonate), 0 percent to 20 percent flavor agents, and 0 percent to 20 percent colors. The following examples are provided to further illustrate the present invention. The scope of the invention, however, is not intended to be limited to the specific details of these examples. All percentages are based on weight unless otherwise stated. In each of the following Examples, the LMA pectin has an OD of about 38 percent and a DA of about 13 percent.

EXAMPLE 1 DRESSING FOR EXTRA GREASE SALAD INGREDIENTS (PERCENTAGE IN WEIGHT) I II Starch (Ultra tex 4) * 2 2 Xantano 0.2 0.2 Water added up to 100 percent Pectin LMA 0.5 CaCl2 0.05 0.05 Maltodextrin 10 10 Sugar 4 4 Salt 1.2 1.2 Sodium Benzoate 0.1 0.1 Vinegar 10 10 Viscosity (1000 centipoises) 1 9.5 + 1 Elastic limit (Pa) 0 8 G '(Pa) 3 105 * Sold by National Starch Procedure 1. A dry mixture of LMA pectin, xanthan and sugar was added to the water (preferably at a temperature higher than 40 ° C) and then mixed for 2 minutes to hydrate the hydrocolloid. The starch and the maltodextrin were then added to the aqueous solution. The salt, vinegar, sodium benzoate, CaCl 2 and possibly other flavor agents were then mixed in the premixed water solution. The dressing was then filled in appropriate packages and evaluated.

EXAMPLE 2 DRESSING FOR SALAD OF LOW FAT CONTENT INGREDIENTS (PERCENTAGE BY WEIGHT) III IV A Starch (Ultra tex 4) * 1 1 A Water added up to 100 percent A Pectin LMA 0.4 A Maltodextrin 10 10 A Sugar 4 4 B Salt 1.2 1.2 B Sodium Benzoate 0.1 0.1 B CaCl2 0.05 0.05 B Vinegar 10 10 B Water 5 5 B Oil 5 5 B Xanthone 0.2 0.2 Viscosity (1000 centipoise) 1.5 9.0 + 1 Elastic Limit 0 9 G * (Pa) 4 110 * Sold by National Starch Procedure 2 A dry blend of LMA pectin and sugar was added to the water (preferably at a higher temperature) 40 ° C) and then mixed for 2 minutes to hydrate the hydrocolloid. The starch and the maltodextrin were then added to the aqueous solution. The ingredients of Part B were premixed and emulsified by means of a colloid mill. Part A and Part B were then mixed and filled into appropriate packages and evaluated.

EXAMPLE 3 DRESSING FOR SALAD OF LOW FAT CONTENT (30% FAT) INGREDIENTS (PERCENTAGE IN WEIGHT) V VI A Starch (Ultra tex 4) * 0.5 0.5 A Water added up to 100 percent A Pectin LMA 0.4 A Maltodextrin A Sugar A Sal B Vinegar B Water 21 21 B Starch (Ultra Tex A) 0.6 0.6 B Oil 30 30 B Xantano 0.25 0.25 B Milk cut 15 15 Viscosity (1000 centipoisesl 3.4 3.4 ^ Sold by National Starch Procedure 3 A dry mixture of LMA pectin and sugar was added to the water of Part A and mixed for 2 minutes to hydrate the hydrocolloid. The starch and the maltodextrin were then added to the hydrated mixture. The ingredients of Part B were premixed and emulsified by means of a colloid mill. Part A and Part B were then mixed and filled into appropriate packages and evaluated.

Claims (40)

R E I V I N D I C A C I O N E S:

1. A salad dressing composition with no or low fat content comprises a continuous aqueous phase containing a semi-gelled system comprising at least one pectin with a degree of esterification having an upper limit of 55 percent and a lower limit of 5 percent, and a degree of amidation that has an upper limit of 50 percent and a lower limit of 0.05 percent, crosslinked with a cation and a fatty phase that has a fat content with a lower limit of 0 and a limit higher than 35 percent by weight.

2. The composition according to claim 1, wherein the upper limit of the degree of esterification is 45 percent.

3. The composition according to claim 1, wherein the upper limit of the degree of esterification is 38 percent.

4. The composition according to claim 1, wherein the lower limit of the degree of esterification is 10 percent.

The composition according to claim 1, wherein the lower limit of the degree of esterification is 15 percent.

6. The composition according to claim 1, wherein the lower limit of the degree of esterification is 20 percent.

The composition according to claim 1, wherein the upper limit of the degree of amidation is 40 percent.

The composition according to claim 1, wherein the upper limit of the degree of amidation is 25 percent.

9. The composition according to claim 1, wherein the lower limit of the degree of amidation is 10 percent.

10. The composition according to claim 1, wherein the lower limit of the degree of amidation is 13 percent.

11. The composition according to claim 1, wherein the upper limit of the fat phase is 30 percent.

12. The composition according to claim 1, wherein the upper limit of the fat phase is 20 percent.

The composition according to claim 1, wherein the upper limit of the fat phase is 1.67 percent.

14. The composition according to claim 1, wherein the lower limit of the fat phase is 0 percent.

15. The composition according to claim 1, wherein at least one cation is present.

16. The composition according to claim 1, wherein the cation is a mono-, di- or tri-valent cation.

17. The composition according to claim 16, wherein the cation is selected from the group consisting of calcium, iron, magnesium, zinc, potassium, sodium, aluminum, manganese and mixtures thereof.

18. The composition according to claim 17, wherein the cation is selected from the group consisting of calcium, iron, magnesium and zinc.

19. The composition according to claim 18, wherein the cation is calcium.

The composition according to claim 1, wherein an edible acid is present.

The composition according to claim 20, wherein an edible acid is selected from the group consisting of vinegar, adipic acid, citric acid, phosphoric acid, lactic acid, acetic acid, ascorbic acid, malic acid, succinic acid, acid gluconic acid, tartaric acid, fumaric acid, lemon juice, lime juice, grapefruit juice, onion juice, garlic juice and a mixture of them.

22. The composition according to claim 21, wherein the pH of the composition is from 3.1 to 4.8.

23. The composition according to claim 1, wherein egg yolk and / or egg white or other protein is present.

The composition according to claim 23, wherein another protein is selected from the group consisting of gelatin, caseinate, whey, skimmed milk powder and cut milk powder.

The composition according to claim 23, wherein the egg yolk and / or the egg white or other protein content is from about 0.1 percent to about 15 percent by weight of the composition.

26. The composition according to claim 1, wherein the appropriate seasoners and flavors are present to impart distinctive flavor characteristics to the composition.

27. The composition according to claim 26, wherein the seasonings are selected from the group consisting of at least sugar, salt, spice and monosodium glutamate.

28. The composition according to claim 1, wherein at least one other hydrocolloid is present.

29. The composition according to claim 28, wherein at least one other hydrocolloid is selected from the group consisting of agar, alginate, propylene glycol, alginate, high methoxyl pectin, conventional low methoxyl pectin, carrageenin, gellan gum, starch, modified starch, xanthan gum, locust bean gum, karaya gum, guar gum, microcrystalline cellulose, carboxymethylcellulose, methylcellulose derivatives, tragacanth gum, gum arabic, glaceti gum, curdlan and inulin .

30. The composition according to claim 1, wherein dairy products are present.

31. the composition according to claim 1, wherein tomato-based products are present.

32. The composition according to claim 1, wherein appropriate colors are present.

33. The composition according to claim 1, wherein a carbohydrate is present.

34. The composition according to claim 33, wherein the carbohydrate is selected from maltodextrin, corn syrup, sucrose, fructose or lactose.

35. The composition according to claim 30, wherein the dairy products are selected from milk, cut milk, cultivated cream, natural cream or cultured milk.

36. The composition according to claim 1, wherein at least one ingredient is present which is selected from the group consisting of protein, another stabilizer, a seasoning, carbohydrate, dairy products, edible oil, coloring, flavor and oil.

37. The composition according to claim 1, wherein the degree of esterification is about 38 percent and the degree of amidation is about 13 percent and the upper limit for the amount of LMA pectin present is 2 percent .

38. The composition according to claim 37, wherein the upper limit of the amount of the LMA pectin present is 1 percent.

39. The composition according to claim 38, wherein the amount of LMA pectin present is 0.4 percent.

40. The composition according to claim 37, wherein the lower limit of the amount of LMA pectin present is 0.05 percent.