WO1991007105A1

WO1991007105A1 - Preparation of solid foodstuffs based on polyunsaturated vegetable oils

Info

Publication number: WO1991007105A1
Application number: PCT/EP1990/001829
Authority: WO
Inventors: Franco Cornieri; Piergiorgio Cellai
Original assignee: CONSULFARM Srl; NORD FINANZIARIA SpA
Current assignee: CONSULFARM Srl; NORD FINANZIARIA SpA
Priority date: 1989-11-10
Filing date: 1990-11-02
Publication date: 1991-05-30
Anticipated expiration: 1992-05-10
Also published as: IT8922350A1; AU6730490A; IT1237760B; IT8922350A0

Abstract

Solid foodstuffs are described based on maltodextrins and polyunsaturated vegetable oils, particularly useful in diets intended to control and/or reduce the hematic cholesterol and triglycerides. The foodstuffs have a variable viscosity and may be provided in the form of spreadable, sweet or salty creams which may be used as substitutes for butter, mayonnaise, meltable or spreadable cheese and the like.

Description

PREPARATION OF SOLID FOODSTUFFS BASED ON POLYDNSATURATED VEGETABLE OILS

The present invention relates to solid foodstuffs and more specifically to foodstuffs based on polyunsaturated vegetable oils and maltodextrins. It is well known that polyunsaturated vegetable oils due to a high content of essential fatty acids, and specifically linoleic and linolenic acid, constitute extremely important alimentary materials which are particularly required in diets intended to control and/or reduce the hematic levels of cholesterol and triglycerides, for the purpose of decreasing the negative action with respect to atherosclerotic phenomena and risks resulting from cardiovascular accidents. It is also well known that the polyunsaturated vegetable oils do not offer organoleptic properties particularly attractive to the consume^* .

There is also tne necessity of providing alimentary products capable of making available to the consumer on a daily basis the essential fatty acids in an attractive and more acceptable manner compared with the well known seed oils , in a definite quantity of linoleic acid and together with vitamins.

In addition, it is important to provide for people whose organisms are not in optimum condition, products which may be consumed with full or sufficient satisfaction, with organoleptic properties as close as possible to usual alimentary products, which are fully attractive, but which these consumers are not permitted to eat, or, due to the particular condition of their organisms, are advised not to eat.

It is also clearly useful to make available substitute products which are scientifically valid and of high organoleptic properties to particular categories of people who are in a "risk condition" in spite of the fact that these people may have asymptomatic conditions so as to modify their diet to prevent serious results.

The object of the present invention is to provide a diet which satisfies the above mentioned requirements by providing an alimentary composition in the form of a spreadable cream which contains no butter neither totally or partially hydrogenated fats.

A basic component of the product according to the present invention is any one of the seed oils rich in essential fatty acids or mixtures of these oils, as long as the general composition of the fatty acids is in accord with the fundamental scientific knowledge in this field. The oil, or the mixture of oils, is mixed with maltodextrins with suitable additions of ingredients which contribute to the absorbing activity of the maltodextrins. According to the invention, there may be utilized both non-porous maltodextrins and porous maltodextrins such as, for instance, maltodextrins "Micropore buds" by A.E. Stanley Manuf. Co. , according to the desired types of formulation.

To this product there may be added vitamins provided for dietetic products containing fats or other alimentary products useful for integration for the same objects. There may be added flavours of different type for the purpose of inducing in the consumer a high sense of satisfaction.

By means of the present invention, spreadable alimentary products can be obtained in the form of varying degree of consistency which may assume different forms such as spreadable creams, substitutes for butter, mayonnaise, meltable cheese and cheese spreads. These alimentary products may be sweet or salty and may contain several sweetening agents, flavouring agents, additives to increase the taste, etc.

According to the present invention, porous or non- porous maltodextrins are mixed with polyunsaturated -jils such as sunflower oil, soy oil, grapestone oil, corn oil and similar oils, in a ratio which may vary between 1:4 up to 1:7 depending upon the desired degree of consistency or in varying percentages from about 5 up to 35% for the maltodextrins and from about 30 to 60% for the polyunsaturated oils in order to obtain a variety of organoleptic properties and different consistency.

The formulation is then completed with other ingredients such as fructose, sorbitol, mannitol, dextrose, saccharose, salt, citric acid, spices, aromatic herbs, sodium, caseinate, potassium caseinate, cc- .starch, pc.^rdered skim milk, lactose, milk serum, milk proteins, carrageenin, lyophilized or dehydrated fruit with various supports or in the pure state, concentrated juices, agents capable of adding salty taste and agents providing the content of vitamins. The present invention also relates to the method for the production of the alimentary products of the present invention. The operating steps of production may be summarized as occurring in three steps as follows:

1) a semiworked material is prepared which is obtained by intimate mixing of maltodextrins and polyunsaturated oils in the desired proportions by means of a stainless steel mixer having a slightly concave bottom provided with a jacket for heating and with eccentric blades.

2) A second semiworked material is prepared, constituted by ingredients with a lower percentage and dispersion of the same on various supports by means of screw-mixers.

3) Finally the two materials prepared in steps 1) and 2) are mixed by means of a screw-mixer.

Best results are obtained only when the materials are initially mixed at the temperature of 35°C and subsequently the material is cooled to 12°C (mixing periods; thermic gradient).

The finished product exhibits properties of viscosity and spreadability which vary and which may be predetermined. It is possible, and in some cases it is preferable, to operate in the absence of water and in this case the moisture content of the formulation is zero, excluding the content of water which is contained in the ingredients themselves. It is also possible to operate in the presence of water in the amount between 5 and 10%.

In view of the fact that any lipidic base may be used, the nutritional composition may be varied according to different requirements (absolute or relative presence of the essential fatty acids). The products according to the invention allow in particular a balanced diet containing measured amounts of polyunsaturated fatty acids by providing a food which is devoid of cholesterol and has a caloric value by 25- 30% lower than that of butter and by 40% lower than that of oils being used for seasoning. The compositions according to the invention may be employed for controlled caloric content diets as required in special conditions such as metabolic disturbances, cardiovascular conditions, overweight, etc.

Some examples according to the present invention are set forth hereinbelow by way of illustration.

Examples of Compositions According to the Invention: 1) Porous maltodextrin of density 0.5 - 1 G/CC sunflower oil potassium caseinate cornstarch milk serun¬ natural flavours powdered lemon fructose salt citric acid powdered onion curry

2) porous maltodextrin of density 0.5 - 1 G/CC soybean oil

salt powdered lemon milk serum natural flavours sodium caseinate cornstarch

3) porous maltodextrin of density 0.5 - 1 G/CC soybean oil powdered milk serum potassium caseinate natural flavours powdered skim milk cornstarch salt

4) porous maltodextrin of density 0.5 - 1 G/CC sunflower oil milk serum potassium caseinate natural flavours powdered skim milk cornstarch

5) porous maltodextrin of density 0.5 - 1 G/CC corn oil mannitol potassium caseinate natural flavours powdered skim milk mustard

powdered milk serum 9 powdered garlic 1.5

100 .00

6) conventional maltodextrin 20 grapestone oil 52 powdered milk serum 5 peppercorn 2 potassium caseinate 3 parsley 2 salt 3 garlic 2 natural flavours 3.25 cornstarch 3.25 powdered skim milk 4 carrageen 0.5

100.00

7) porous maltodextrin of density 0.5 - 1 G/CC 16 soybean oil 47 powdered milk serum 15 potassium caseinate 2 leaves of aromatic plant 3 natural flavours 5 powdered skim milk 7 cornstarch 5 100.00

8) porous maltodextrin of density 0.5 - 1 G/CC 8 sunflower oil 54.5 salt 2.5 mannitol 3 carrageen 0.5 citric acid 0.7 curry 0.3 powdered lemon 1.5 powdered onion 0.5 natural flavours 1 potassium caseinate 12 cornstarch 11 milk serum 4.5

100.00

9) corn oil 37 cornstarch 18.5 potassium caseinate 9.5 maltodextrin 8 natural flavours 7 water 7 powdered milk serum 5 powdered skim milk 5 soy lecithin in powder form 2 sodium chloride 1 ascorbyl palmitate (as an antioxidant) 0.3 integrated with vitamins E acetate and B_fi

Claims

1. A solid alimentary product comprising maltodextrins and at least one polyunsaturated vegetable oil.

2. The alimentary product according to claim 1 wherein the ratio of maltodextrin to polyunsaturated vegetable oil varies between 1:4 and 1:7.

3. The product according to claim 1 wherein the maltodextrins are porous maltodextrins.

4. The composition according to claim 1 wherein said polyunsaturated vegetable oil is sunflower oil, soybean oil, grapestone oil and corn oil or mixtures thereof.

5. The composition according to claim 1 which contains vitamins, ingredients capable of adding salty taste, sweetening agents and flavoring agents.

6. The composition according to claim 1 in the form of a spreadable cream, said cream being sweet or salty, as substitute for butter, mayonnaise, cheese, in the melted or spreadable form.

7. The process for the preparation of an alimentary product according to claim 1 wherein said maltodextrins are mixed with at least one polyunsaturated vegetable oil in the ratio between 1:4 to 1:7 or in a ratio which varies from about 5 to 35% of maltodextrins and from about 30% to 60% of said polyunsaturated vegetable oil.

8. The process according to claim 7 wherein said maltodextrins are mixed in a first step with said polyunsaturated oil by means of a mixer having eccentric blades, and in a second step, aromatic ingredients, excipients and supports are added to the mixture which is mixed with a screw mixer.